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Taking a culinary trip down memory lane

General Manager Piero Casalicchio of Griffin's Bistro at the St George's Club with special 17th Century dishes. (Photo by Glenn Tucker)

Back in 1612 the Island’s settlers might have feasted on wild hogs or chowed down on cahows.It’s a bit too late to taste them now but one St George’s restaurant is offering their take on such dishes.Griffin’s Bistro at the St George’s Club is offering a themed menu in honour of the Bermuda National Trust’s annual walkabout.Organisers are encouraging residents to make a trip down to the UNESCO World Heritage Site tonight, and see how the Island’s forefathers lived in the 1600s when Bermuda was first discovered.On display will be houses with authentic cedar beams and quaint gardens, while restaurants and businesses in the area will offer old Bermuda charm and hospitality. The two-hour event starts at 6.30pm.Griffin’s general manager Piero Casalicchio said diners would be treated to a three-course meal a traditional Bermuda chowder and a selection of entrées.One item on offer is roasted hog with fried bananas; rock fish will also be on offer.“We did a little bit of a spoof for the main course,” Mr Casalicchio said. “The cahow is the bird they used to eat in the 1600s, but we are using Cornish hen and cooking it the same way they did when the settlers arrived. It’s slow-roasted with a blend of Island seasonings, like rosemary, some of the wild berries and sage.“Then we have a selection of Bermuda rockfish and it’s skewered with rosemary sticks, so it keeps the flavour in it. Then it’s seared and baked again and served with garden greens and potatoes.”For dessert the restaurant is turning to an old Bermuda favourite traditional rum cake.Mr Casalicchio said it would be similar to a bread pudding, made with dark rum and raisins, and served with vanilla ice cream.The special menu will be $55, plus gratuities; reservations can be made on 297-4235.Other East End restaurants like Tavern by the Sea, Polaris at the Carriage House, and Wahoo’s will serve up more modern cuisine.Wahoo’s is also offering such treats as Bermuda fish chowder and home-made German Stollen cake.Tavern by the Sea will have a variety of seafood and pub fare on offer.Tavern by the Sea can be reached on 297-3305; Polaris on 297-0786; Wahoo’s on 297-1307.

<B>How to make rum cake</B>

Ingredients: 1 c chopped walnuts; 1 (18.25 oz) package yellow cake mix; ½ c dark rum; 4 eggs; ½ c water; ½ c vegetable oil; 1 (3.5 oz) package instant vanilla pudding mix.

Glaze: ½ c butter; ⅛ c water; ½ c white sugar; ¼ c rum.

Directions: 1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10” round pan. Sprinkle nuts over the bottom of the pan. 2. Mix together the cake mix, ½ cup of rum, eggs, ½ cup of water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan. 3. Bake for one hour. Cool, and invert cake on a serving plate. Prick the top of the cake. 4. To make the glaze: Melt the butter in a saucepan. Stir in ⅛ cup water and the ½ cup sugar. Boil for five minutes, stirring constantly. Remove glaze from heat, and stir in ¼ cup rum. Drizzle and smooth evenly over the top and sides.n www.allrecipes.com