taste after party tonight!

THURSDAY, APRIL 19, 2012 • 6–9 PM • DIVI CARINA BAY RESORT

F O R T H E B E N E F I T O F S T. C R O I X F O U N D AT I O N

Taste After Party Tonight!

This year’s A Taste of St. Croix tribute can go out to none other than St. Croix itself. Over the years, the resilience and commitment of the people of St. Croix has proven itself time and time again. Creating a sense of family and unity, strength against all odds, the people of St. Croix are to be celebrated.

The Unity. We are called The Big Island, but St. Croix has a feeling of closeness and unity. There is a sense of family among neighbors, coworkers, and even on the roads of St. Croix, where you can hear the distinct “toot toot” of the honk of car horns encouraging others to go before them. Working together to make a difference for the greater good: the people of St. Croix believe in each other and in our island. That is unity. It is St. Croix.

The Strength of the people of St. Croix is unique; people talk to one another on the Big Island, we look each other in the eye, and feel the challenges and the triumphs that one another experience. There is no stronger and happier sound than someone laughing on a beach on St. Croix. The voices of St. Croix, strong and true, are testimony to their conviction that St. Croix is special and that its beauty, history, and future must be protected.

The Community. St. Croix has come together, year after year, rising above natural disasters, political firestorms, economic recessions, and through it all has become all the stronger, a diverse and beautiful gem in the Caribbean. A Taste of St. Croix celebrates not just the amazing hospitality industry that keeps St. Croix’s special flavor alive, but our Community. As we have every year, for the last 12 years, we celebrate all that is St. Croix.

We thank you for being here tonight and supporting us in our efforts to contribute to our beautiful island.

A toast to Community! To St. Croix!

Celebrating St . Croix

A Taste of St. Croix celebrates the spirit and flavor of St. Croix by pooling culinary artisans from more than 50 local chefs, restaurants and eateries. The event, which was the brainchild of two local restaurateurs, was started as a way to celebrate the diverse and delectable cuisine and culture of St. Croix with its influences from all over the Caribbean and the world. Today, the Taste is known nationally and abroad as one of the finest food and wine events in the Caribbean. It was the catalyst for the St. Croix Food and Wine Experience, named by Forbes Traveler one of the “top 10 interna-tional food and wine events.” A Taste of St. Croix has attracted thousands of guests including international winemakers, rum distillers, brewers, and celebrity chefs, who are all able to drink in the culture and vibe of our amazing island. A Taste of St. Croix is a night of true elegance, art, culture, laughter… and a spectacular good time.

Most proceeds go to benefit the ST. CROIX FOUNDATION

A Taste of St. Croix also contributes to and funds several restaurant and service industry related services and training, in addition to many civic, art and cultural events that help keep St. Croix vibrant. As a benefit for the community, most proceeds from Taste are directed to the St. Croix Foundation. As a nonpartisan, nonpolitical community founda-tion, the St. Croix Foundation provides leadership and acts as a catalyst in bringing together diverse groups to discuss problems and forge solutions. The Foundation is making an impact because we leverage funds raised from concerned citizens and encourage greater philanthropic activity through increasing public awareness of current and emerging needs in in our commu-nity. We appreciate your support. Together we can make a difference!

Welcome to the 12th Anniversary

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MANY THANKS TO THE FOLLOWING FOR THEIR

DONATIONS AND SUPPORT:

Bellows International

Centerline Car Rental

Dionysus Distributing

Divi Carina Bay Resort & Casino

Italian VI Trading

Jan Mitchell

JKC Communications

Quality Food

Lighthouse Mission

Luca Gasperi

Merchants Market

Premier Wines & Spirits

Prestige Wine Group

Reliable Rentals

Seaborne Airlines

Sugar Estate Distributing

Terri Wunschel, Grass Hut Design

The Buccaneer

U.S. Virgin Islands Department of Tourism

U.S. Virgin Islands Police Department

VisitStCroix.com

Watkins PR, Jane Watkins

West Indies Corporation

Booklet designed & printed by:

VisitStCroix.comThe Island’s Leading Internet Destination—

celebrating 14 years of service.For everything you need to know about staying, playing, living

and especially eating in St. Croix, America’s Paradise.

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A F O O D & W I N E E V E N T 3

JUDGES

Govind Armstrong, Celebrity Chef/Chef, Restaurateur & Author, Los Angeles. Govind Armstrong made his mark with his Table 8 and 8 oz Burger Bar restaurants in Los Angeles and Miami. He has appeared on The Oprah Winfrey Show, Iron Chef America, The Today Show, Top Chef, Top Chef Masters and in Bon Appetit, Gourmet, O Magazine, and People’s “50 Most Beautiful People” issue. He authored Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, is a consultant chef to Air New Zealand, on Macy’s culinary council, and a guest chef for cruise lines. He is expanding 8 oz Burger nationwide and devel-oping Post & Beam in Los Angeles.

Erik Greenspan, Chef/Owner, The Foundry & The Roof, Celebrity Chef, Los Angeles. Eric Greenspan is the chef and owner of The Foundry and The Roof in Los Angeles, California. Greenspan, co-host of A&E’s Fix This Kitchen, has been featured on several television shows such as Best Thing I Ever Ate, The Traveler’s Guide to Life, was a contestant on Food Network’s reality culinary competition series The Next Iron Chef and triumphed against Bobby Flay on Iron Chef America. Eric has also served as a guest judge or consultant on Bar Rescue, Hell’s Kitchen, Extreme Chef and Jamie Oliver’s Food Revolution. Eric graduated with a Diplomme de Cuisine Superior in 1998 from Le Cordon Bleu Ecole de Cuisine in Paris. He has worked with David Bouley, Rocco Despirito, Alain Ducasse, and Ferran Adria.

Theo Gumbs, CEC, CEO, Theo’s Gourmet Caribbean Foods, LLC., St. Thomas. Born in the US Virgin Islands, Chef Theo Gumbs has forged an astonishing career based on his charismatic personality and a flair for gourmet Caribbean foods. Bringing together regional flavors and world class cuisines, he manages to combine old and new flavors from African, Amerindian, French and Dutch origins into signature dishes that earned him the title of “Culinary Ambas-sador” for the region. Chef Theo is a two time winner of the “Local Chef,” “Top Chef,” and “Iron Chef” competitions, where he also served as a judge. And in 2012, he was named the Daily News “Best of the VI, Private Chef.” He has launched his brand of authentic Carib-bean seasonings, sauces and vinaigrettes available throughout the Virgin Islands. He’s been a feature chef for several years at the Taste of the Caribbean in Montreal, Canada and the most recent Rum & Rhythm. Catch Chef Theo on his new endeavor, the Virgin Gourmet for a delicious trip around Caribbean Cuisine and Culture.

Jolyon Helterman, Food Critic, Writer, Editor, Boston/St. Croix. Jolyon Helterman once spent eight gluttonous days scarfing down fish-and-chips along England’s Southern coast, all in the name of journalistic due diligence. A Boston-based restaurant critic and food writer, Helterman is a former editor for Cook’s Illustrated, Boston magazine, and The Week. His work has also appeared in The Boston Globe, the Improper Bostonian, New York Magazine, the Sunday Globe Magazine, and Every Day With Rachael Ray. He splits his time between Massachusetts and St. Croix.

Gary McCracken, Journalist and Photo Editor, Pensacola News Journal, Florida. With over 30 years at Pensacola News Journal and Gannett Publishing, Gary McCracken is an accom-


plished journalist covering major stories since his graduation from the University of West Florida. Mr. McCracken’s expertise extends to a wide variety of stories including high risk cov-erage of hurricanes, abortion clinic bombings, train derailments, and plane crashes. Branch-ing out again, Gary has followed the careers of Pensacola sports figures, Roy Jones Jr., Emmitt Smith, Derrick Brooks, Jerry Pate, and Bubba Watson. After a three-year stint in the USVI at the Virgin Islands Daily News and St. Croix Avis, McCracken returned to the News Journal and has been the Photo Editor at the paper since 2002. Upon his return to Pensacola, McCracken worked with Gulf Coast celebrity chef Jim Shirley to produce images for Shirley’s cookbook, Good Grits! A Southern Boy Cooks. He also contributed work to Julie DeMarko’s cookbook, Juliet’s World Cafe Cookbook. In 2010 he helped develop the “Food and Wine” section of the Pensacola News Journal and regularly contributes work.

Victor Merced, Chef/Owner, Flavor Merchants, Inc. & Lead Chef/Consultant, Puerto Rico. Chef Victor Merced’s history in the culinary industry is flavored with everything from provid-ing catering services to mainstream Hollywood productions including Fast and the Furious and The Losers, to being a certified BBQ Judge and acting as a BBQ authority for the Cattleman’s BBQ Competitions for the last seven years. His expertise extends even further; as Owner/Chef and lead chef at numerous establishments, Chef Victor’s skills include the art of fine Thai, Indian, Italian, Caribbean, Creole, African, and Asian cuisine. Working also with benefits for schools and universities, Chef Victor is now Chef and Owner of Flavor Merchants, focusing on bringing the Caribbean’s exotic fruits and unique spicy flavors to the world.

Lorna Nichols, Co-Owner/Co-Executive Chef, Passion Fruit Chefs, St. Thomas. Former Comedian, Radio Talent, Food Critic/Blogger and Television Producer for the Local PBS Sta-tion and CBS-TV2, Lorna has starred in and produced many local island cooking shows like, Island Foods, Best Bites, Eat and Shape-Up V.I. and A Taste of STT, STJ. In Maryland, Lorna cre-ated a business delivering quality meals from over 20 local restaurants including Red Lobster, Fuddruckers and Silver Diner. After 5 years Lorna sold her business to the nation’s largest multi-restaurant delivery service, Take-Out Taxi, and moved to St. John, VI. Today, Lorna is the Public Relations Rep for the V.I. Public Services Commission and is a Co-Owner in Passion Fruit Chefs along with Cassandra Henley and Laura Nichols-Samms. Lorna received first hand training in the culinary world doing “hard time” in her father’s Washington, DC restaurant from age 7. Lorna’s clients include Kangol, Kelsey Grammer, Pop Band Barenaked Ladies, Dion Parsons, Harrison Ford, Melanie Griffith, Rock Band Boston, John Travolta and Kelly Preston, just to name a few.

Laura Nichols-Samms, Co-Owner/Co-Executive Chef, Passion Fruit Chefs, St. John. Laura Nichols-Samms provides culinary services through Passion Fruit Chefs for Private Villas and Corporate Clients in St. Thomas and St. John in the U.S. Virgin Islands. A Native of Washington, DC, Laura received first hand training into the culinary world working in her father’s restau-rant from age 5. After graduating from the University of Maryland she decided to return to the culinary world managing restaurants in the Washington Metro area. In 1997 Laura moved to St John, VI to partner with her sister Lorna Nichols and friend Cassandra Henley to start their catering business. Her esteemed clients include Lacoste, Governor and First Lady John deJongh, University of the Virgin Islands, H & M, Ernst & Young, USVI Danish Society, St. John Yacht Club, NASA, FINTRACK, and many more. Passion Fruit Chefs is the 2012 proud recipient of the Wedding Wire’s “Bride’s Choice Award.” At Passion Fruit Chefs, our motto is “Whatever you do—do it with PASSION!” and we do!


Evelyn Paul, Private Chef, Atlanta. Born on St. Lucia, Evelyn Paul relocated to the USA to at-tend the Peter Kump Culinary Arts School. While in NYC, she worked at cutting-edge restau-rants including Match, Indochine and Thom. She returned to the Caribbean as the full-time private chef in the US Virgin Islands. She has trained with notable chefs including Douglas Rodriguez, Gary Robbins and Jonathan Eisman. She has appeared on CBS Atlanta, Fox TV Atlanta and in the Atlanta Journal Constitution, Jezebel, Daily Candy, The Atlantan and more.

Orlando Santos, Top Chef, Pastry Chef/Owner, Orlando’s Chocolate Treasures, Pittsburgh. Born on St. Croix and a graduate of the St. Croix Educational Complex, Orlando trained in the classical and contemporary art of pastries and artisanal chocolates at Johnson & Wales. He also appeared on Top Chef Desserts, placing in the top 5 and was on Food Network Challenge: Sugar Destinations. He is on the USVI team that will compete in the Culinary Olympics in Germany in 2012. He is the owner and Pastry Chef of Orlando’s Chocolate Treasures in Pittsburgh, PA, where he lives.

Ana Sortun, Top Chef, Chef/Owner, Oleana, Boston. James Beard winner and owner of Oleana in Cambridge, Massachusetts, Ana Sortun has been called one of the country’s “best cre-ative fusion practitioners.” Sortun’s cookbook, SPICE: Flavors of the Eastern Mediterranean, was nominated for Best Cookbook by the James Beard Foundation and is a best seller according to the Boston Globe and LA Times. Ana competed on Top Chef Masters and has participated in the St. Croix Food & Wine Experience in 2011 and 2012.

Roberto Treviño, Iron Chef, Owner/Chef, Budatai, Puerto Rico. A returning chef to the St. Croix Food and Wine Experience and the Taste, Roberto Treviño has been featured in Condé Nast Traveler, The New York Times, Bon Appétit and top culinary TV shows. He battled Mario Batali on Food Network’s Iron Chef America, has prepared a dinner at the James Beard House and is the chef/owner of the fabulous Budatai restaurant, El Barril, Bar Gitano, and, newly opened in 2011, Casa Lola, all located in Puerto Rico.

Mathayom Vacharat, Owner/Executive Chef, Mathayom Private Catering & St. John Catering, St. John. Chef Mat’s years as Executive Chef at premier restaurants such as Asolare, Paradiso, Chateau Bordeaux, and Chlore & Bernards lend his cuisine a breadth of influences ranging from Asian Fusion to Progressive American to Caribbean Flair. Mat uses only the freshest available product to create custom menus based on seasonal availability. Winning multiple awards, including “Best Private Chef of the VI” in 2010, Mat’s accomplishments also include “Ultimate Chef St. Thomas” in 2009, “Iron Chef vs. Island Chef” in 2010. Testimony to Mat’s valued expertise, he returned to “Ultimate Chef” as Master of Ceremonies and has been in-vited back to judge at the Taste year after year.

Merlin Verier, Executive Chef, Director of Operations, Grahamwich & Culinary Consultant, Chicago. Merlin Verrier’s earliest memories are of the incredible foodstuffs California is known for. His love of food led him to enroll in the prestigious Western Culinary Institute in Portland, OR. Upon graduation, Merlin traveled to Chicago to work for celebrated chef Graham Elliot and quickly moved up the ranks, earning the title of executive chef and director of opera-tions for the company. Merlin now oversees the gourmet sandwich shop Grahamwich, as-sists with culinary operations at Lollapalooza, and is working on the opening of Elliot’s new bistro concept. His thirst for adventure has taken Merlin from Japan to South America draw-ing inspiration from every place he has visited.

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W I N E & F I N E S P I R I T S

ALES & OTHERSThree MusketeersDan & Kay Gaulton Troubadour Blond Troubadour Obscura Troubadour Magma Troubadour Imperial Stout

DIONYSUS DISTRIBUTINGWine Bridge ImportsGermán Bistué, Founding Partner Copas White Copas Red Barricas Torrentés Barricas Malbec Catalpa Chardonnay Catalpa Malbec Atamisque Malbec Atamisque Cabernet Sauvignon

Rock Wall CompanyThe Rosenblums, Winemaker & Owners Rock Wall Petite Sirah “Gambler Ranch” Rock Wall Zinfandel “Monte Rosso” Rock Wall Tannat “Palindrome” Rock Wall “Obsidian” Rock Wall Viognier “Kristen’s Cuvee”

C & T Cellars and Moffett VineyardsTrent Moffett, Winemaker & Owners C & T Chardonnay C & T Merlot Screenplay White Screenplay Red

Dionysus DistributingTeam Dionysus Smokescreen Chardonnay Tiamo Pinot Grigio Tortoise Creen Sauvignon Blanc Riondo Prosecco Les Lys Vouvray Trentadue Old Patch Red Three Saints Steak House Red Tortoise Creek Cabernet Sauvignon De Loach Pinot Noir Revelry “The Reveller” Verdillac Red Bordeaux

BELLOWS INTERNATIONALSte. Michelle Wine Estates Al Portney, Vice President of international Sales Domaine Ste Michelle Brut Rose Chateau Ste Michelle Riesling Erath Pinot Noir 14 Hands Hot to Trot Red Villa Maria Private Bin Sauvignon Blanc

Michael & David Family of Wines Michael J Phillips, Director of Winemaking Michael David 7 Heavenly Chards Michael David 7 Deadly Zins Michael David Petite Petite Incognito White Incognito Red


Hoffman Family Cellars Paul J. Hoffman, Owner Winemaker 401 K Chardonnay Headbanger Zinfandel Curveball White Curveball Red

ITALIAN VI TRADINGInternational Wine TradersPasquale De Marinis, Importer Criscio Francesco Aglianico IGT 2008 Terredavino Grignolino D’ Asti “Paradis” Rose DOC 2008

Villa CerviaCesare Bruni, Partner Rocca Dei Botari Pinot Grigio IGT 2012 Rocca Dei Botari Chardonnay IGT 2010 Rubiro Passerina IGT 2009 Corte Brut Spumante N/V Terre Di Moro D’Oro Merlot IGT 2009 Terre Di Moro D’Oro Cabernet Sauvignon IGT 2009

PREMIER WINES & SPIRITS689 Cellars 689 Napa Valley Red 689 Napa Valley White

Blackstone Winery Blackstone Red Blend

Robert Mondavi Winery Robert Mondavi Napa Valley Fume Blanc

Bruno Verdi Winery Verdi Apple Sparkletini

Hope Family Wines Troublemaker

Cupcake Vineyard Cupcake Chardonnay

Segura Viudas Winery Segura Viudas Aria Brut

PRESTIGE WINE GROUPTeam Prestige Seghesio Pinot Grigio Napa Station Chardonnay Carmel Road Pinot Noir Kinton Syrah Edmeades Zinfandel Le Volte dell’Omellaia

SUGAR ESTATE DISTRIBUTINGBevin Dorsett, General Manager Sugar Estate Distributing Gran Centenario Plata Tequila Cuervo Plantina Tequila

Eva Maldonado, Marketing Manager Sugar Estate Distributing Jack Daniels Single Barrel Tennessee Whiskey Chambord Vodka Henricks Gin Stoli Gold

WEST INDIES CORPORATIONWillamette Valley VineyardsJim Bernau, Founder & Wine Grower, Jan Green Pinot Gris Pinot Noir Whole Cluster Pinot Noir Estate Pinot Noir

Entwine by Wente Vineyards & The Food NetworkJim Hines, Wine Director, West Indies Corp. Entwine Pinot Grigio Entwine Chardonnay Entwine Merlot Entwine Cabernet Sauvignon

Barefoot/ Batasiolo/Gypsy ChariotPeter Marcellin, Vice President, West Indies Corp. Barefoot Moscato Bubbly Barefoot Pink Moscato Bubbly Batasiolo Moscato Gypsy White Chariot Gypsy Red Chariot Apothic Red Blend

R E S TA U R A N T S

ARTfarm, LLC | Farmer Luca Gasperi | South Shore | Christiansted | 514-4873We specialize in organically grown salad greens, tomatoes, vegetables, and herbs with a focus on diversity and, above all, quality. We sell to the public at our twice weekly farm stand and also to restaurant chefs. ARTfarmLLC.com

Baci Duty Free | Contact: Carl Addison | 1235 Queen Cross Street | Christiansted773-5040 A retail store specializing in liquor and tobacco tastes. Located in the heart of Christiansted, Baci’s also features fine crystals, watches, and jewelry.

Beach Side Café | Chef Chad Ford | Sand Castle on the Beach127 Estate Smithfield | Frederiksted | 772-1205Bask in Chef Ford’s “flavors from the heart and global cuisine” while overlooking the Caribbean Sea. New, summer menu selections for lunch and dinner are available. Open Thurs to Mon for lunch (11:30 AM–2:30 PM) and dinner (6–9 PM). Lunch on Wednesday and cruise ship days. Serving tapas between lunch and dinner; come early for a cool cocktail at the Iguana Lounge during Happy Hour. Live music featured every Saturday night from 6:30–9:30 PM, Sunday Brunch from 10 AM–3 PM. Parties of all sizes welcome, special menus available. Monthly wine club & beer tastings; call for details. Choose affordable wines from our Wine Spectator Award of Excellence Wine List. Reservations recommended. Visit www.sandcastle-onthebeach.com/beachcam for a close up of your dining view.

Blue Water Terrace | Chef Aaron Matlofsky | 5261 Cotton Valley | Christiansted692-BLUE (2583)This all-inclusive restaurant provides a delicious destination and one stop shopping for ev-eryone. Owners Pauli and Lori are known island-wide for classic comfort food with a modern twist and huge portions for which they became famous in their previous restaurants. In


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creating Blue Water Terrace, they envisioned a place filled with warmth, laughter, sun, surf, and wonderful dishes created by Head Chef Aaron and the rest of the Blue Water team. Offering delectable brunches and gourmet pizza, homemade ice-cream and imported gour-met foods; also catering and picnic-baskets to go. “Season Hours” December 26–April 15, 7 nights a week 5–10 PM. Brunch and lunch Tuesday–Sunday. Best Brunch on island! April 15–July 15, open for brunch, lunch, & dinner Thursday–Monday.

Blues’ Backyard | Chef David “Porky” Lineham | 32K La Grande PrincesseChristiansted | 514-2541Located across from Progressive Veterinary, Blues’ Backyard serves succulicious BBQ Brisket, pork, chicken, and ribs in a relaxing outdoor setting Tues–Sat from 11 AM to 5 PM. And don’t forget—we’re portable! Call us for fabulous barbecue catering at your parties and events.

Bon Ménage | Chef George H. Sittig, Jr. | Grove Place332-6178 or 337-356-3746 for ordersUpscale caterer providing new fusion cuisine, Thai, Japanese, Cajun & Creole; also special-izing in Spanish, Latin American, classical French, and contemporary American cuisines. Don’t miss the incredible variety of delectable pastries and melt-in-your mouth chocolate. Ice sculptures also available to make your event unique. There’s something for everyone at Bon Ménage.

Camisha’s | Chef Camisha Lynch | Frederiksted | Call for orders: 277-2467Camisha Lynch, certified chef and instructor, specializes in local, traditional, and interna-tional cuisines from throughout the world. With over 15 year’s experience, Chef Camisha influences flavors and traditions from the Caribbean, Africa, China, Italy, and Greece that you will simply love. Camisha’s also offers fresh baked sweet treats in small, convenient stores throughout the island. For small catering orders, call 277-2467.

Carambola Golf Club | Chef Gary Klinefelter | 72 Estate River | Kingshill | 778-5638Gary Klinefelter, CCC, is Executive Chef at the Carambola Golf Club. With over 20 years of experience in all facets of the hospitality industry, in 2005 Gary decided to make St. Croix his home and worked at Kendrick’s Restaurant. After a successful season at Kendrick’s, Gary opened the successful Solstice Restaurant and Ultra Lounge in Pittsburgh. Returning to St. Croix to compete in the 2011 Cuisine on the Green event as the guest chef for Carambola Golf, Gary swept the event, and in 2011 returned to St. Croix as his home. Chef Gary has worked with Celebrity Chef’s Anthony Bourdain, Eric Ripert, Ingrid Hoffman and Laurent Tourondel. The Cuisine at the Carambola Golf Club is globally influenced serving anything from American and Thai to Pan-Asian. It is based upon all fresh local ingredients and all items are made from scratch. Restaurant hours are: Monday–Sunday 11 AM–6 PM; Dinner served Wednesday and Saturday, 6 PM–8:30 PM.

Country Snack Stand | Chef Hazel | 28 Mount Pellier, Frederiksted | 772-0604Country Snack Stand has country blended smoothies that consist of all local fruits such as mango, guava, pineapple, tamarind, gooseberry, papaya, star fruit, and passion fruit blend-ed together into one amazing smoothie. This wonderful drink has no sugar or preservatives.


2012 RESTAURANT & WINE GUIDE

RESTAURANTS—Continued from page 9

Also serving local honey pepper sauce, local fudge candy, tamarind balls of different spices, and even art work. Nestled in the rainforest near the Domino Club. Hours: 9– 6 PM, Monday –Sunday. Check us out on Facebook and www.countrysnackstand.fsted.com!

Dashi | Chefs Mike & Ashley McKinnon, Sous Chef Jill Durnin | 1104 Strand St. #8Christiansted | 773-6911Dashi specializes in sushi and Asian inspired dishes, utilizing local produce (including Dashi’s very own organic garden) and fresh fish and lobster from local fishermen. Enjoy an Asian noo-dle bowl with braised pork-belly and tempura fried egg, freshly shucked oysters or a variety of creative and delicious sushi rolls. We also offer homemade desserts including ice cream with a twist like lemon-basil, sorrel or spicy chocolate. Enjoy a modern and funky atmosphere inside while sipping on a lychee martini or an intimate dinner in our plant-filled courtyard outside with live music every Thursday and Friday night. Lunch Tuesday through Friday 11:30 AM–2 PM and dinner Tuesday through Saturday 5 PM until??? Reservations requested. Duggan’s Reef | Chefs Sean Norton & Joe Stedman | 5A Teague Bay | 773-9800Open since 1983, Duggan’s Reef is one of the oldest and best-loved restaurants on St. Croix. Specializing in local seafood, Duggan’s Reef serves up delicious fish and lobster, often winning local awards for culinary excellence. At Duggan’s we like what we do and we hope it shows!

eat@canebay | Chef Frank Pugliese | 110C Cane Bay | Frederiksted | 718-0360Gourmet beach bar featuring BYO burgers with everything from American cheese to foie gras. Huge BYO salads w/ local organic greens & tons of build in options from hearts of palm to edamame. eat@canebay is in the heart of Cane Bay right across from one of the most beautiful beaches in the world. Sublime atmosphere, casual but attentive service, the coldest beers and most innovative rum drinks on St. Croix. eat@canebay is home of the food shot—one perfect bite, no fork, no knife, no hangover. Live music every Wednesday and Friday nights and Reggae Brunch on Sundays with the sweet sounds of local reggae artists.

Empress Fresh Foods | Chefs Aziyza Shabazz & Taqiyya Shabazz89B Rattan Road | La Grande Princesse | 771-0399 & 718-0395Local, organic, home-grown catering service featuring lemon grass chlorophyll energy drinks and total natural health care. Hours are by appointment.

Feel Great Deli | 2-B Estate Mount Pleasant | West Frederiksted | 473-8880Feel Great Deli—home of healthy eating for a healthy lifestyle. 100% nutritious vegan cui-sine. All Vegetarian Organic & Natural Cuisine made to order vegan subs, wraps, fresh locally made drinks. Scrumptious hot table entrees, veggie soups, lasagna and fresh salad. Delicious patés, pizza, eggless cakes and pastries. We also offer Vegetarian Cooking Made Easy—cook-ing classes and catering services. Located across from Plaza Extra West. Hours: 11 AM–5 PM, Tuesday–Saturday. Eat to Live!

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Fort Christian Brew Pub | Chef Michael Foltyn | 55 A & B King Alley Walk Christiansted | 713-9820Located in Christiansted on the Boardwalk serving lunch and dinner. The Brew Pub is a lo-cal favorite and the Virgin Islands’ only micro brewery serving fine hand crafted ales. Live entertainment is featured weekly.

The New H2O at the Hibiscus Beach Resort | Chef Ashley WilliamsHibiscus Beach Hotel | 4131 La Grande Princess | For reservations 718-0735Beautiful beach side dining located just outside of Christiansted in the Hibiscus beach resort. Open Monday–Saturday from 8–11 AM for breakfast, 11 AM–3 PM for lunch. Dinner 6–9 PM. Friday night Caribbean beachside Spectacular Show with famous Costa Rica Firegirls, moca jumbies and the famous King Herring Fire Walker. Grand West Indian BBQ buffet all for $25. Saturday night is Video Karaoke with Bumpy and friends 8 PM–1AM elegant dining 6–9 PM and the hit show, Caribbean Got Talent, taped live—no cover charge. Sunday breakfast buffet 8–11 AM; then grand buffet and salad bar 12–4 PM with R & B singer, Judy Duncan.

Jaccar Organic & Natural Sorbet | Chef Carole Dastugue | 5032 Anchor WayGallows Bay | 719-6999Our Organic Sorbets and Fruit Pops are made in house with fruit pulp, lime juice, Organic Blue Agave Nectar, and are available in biodegradable containers from 4–32 oz. Try our great Fruit Smoothies and Milkshakes. Our Gelatos are made in small batches. Voted “2011 Best Ice Cream Parlor in the USVI” by the Daily News Readers Poll. Awarded 2nd place in the “Taste of St. Croix” and “Crucian Fusion” Food Competitions, Desserts. Located in Gallows Bay around the corner from Undercover Books. Hours: Monday 12–5:30 PM, Tuesday–Saturday 10 AM–5:30 PM. https://sites.google.com/site/jaccarorganicsorbet.

John Eddie’s Lowlife Bar & Refuge | Chef Larry Tressler | 39 Strand St. #8Christiansted | 715-7977Coming soon! With a gorgeous waterfront view on the idyllic Christiansted Boardwalk, John Eddie’s Lowlife Bar and Refuge brings a taste of the south to St. Croix. Renowned Nashville Chef Larry Tressler will keep you seeking refuge at the Lowlife with his unique, down home gourmet comfort food. His Coca Cola marinated hangar steak melts in your mouth and his catfish entree was the talk of Tennessee foodies. Bar Master Jesse Card isn’t just a bartender; he’s an artist mixing the finest spirits with his imagination to concoct adult beverage mas-terpieces. Don’t miss a sip of his potent sweet tea from a mason jar. Also a world class music venue with state of the art sound and lights, the Lowlife brings in musicians from all over and showcases the best local talent. Check us out at is www.lowlifebarandrefuge.com.

Miriam’s Bar & Restaurant | Chef Maria Fonrouge | 8–9 Hospital StreetChristiansted | 719-0767Introducing wonderful atmosphere, Miriam’s is an open restaurant and bar specializing in Mexican food that will spice up your day! Open from 11:30 AM to 9 PM Monday–Friday, Saturday 1–9 PM with bar staying open late into the night. Located two blocks from the Christiansted Fort, near to the Gallows Bay area. Stop in and enjoy the flavors!

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Palms at Pelican Cove | Chefs Charles & Amanda | 4126 La Grande Princesse718-8920A family oriented restaurant located in La Grande Princesse, serving breakfast from 7:30 AM to 11 AM, lunch from 11:30 AM to 2:30 PM, and dinner 6 PM to 9 PM. Bar menu available 2:30 PM to 10 PM which includes burgers, steaks, seafood, and pasta dishes. Chefs Charles & Amanda are known for combining the special spices and flavors of the Caribbean.

Paté Specialist | Chef Jocelyn Gore | Orders delivered on request, 340-201-6476Specializing in local patés for more than 10 years, Chef Jocelyn will make your mouth water with chicken, beef, salt fish, or her amazing conch taste treats. Catering all size events, please call from 8 AM–4 PM, 7 days a week. Don’t miss this special local favorite at your party!

Pirate’s Tavern | Chef Nick Mee | 11A & 7B Salt River | Christiansted | 778-9650Pirate’s Tavern is located at the Salt River Marina Waterfront. We specialize in spicy Mexican, fresh fish, signature margaritas with no menu item over $12.50. We also cater to the “little pirate” with a small fare menu. Our hours of operation are from Wednesday to Monday, 11 AM till 9 PM.

Pizza Gusto | Chef Rupert N. Pelle | #7 & 8 Estate Mint | 692-7842Pizza Gusto provides convenient carryout service for our on-the-go customers so they may enjoy freshly made pizza. Our mouth watering quality pizza comes in a variety of sizes and great selection of toppings. Additional menu items also include pasta dishes, sub-sandwiches, and Buffalo wings. Check out our online ordering services at pizzagustostx.com.

Reminisce Restaurant | Chef Philbert Titre | 23 Ruby Queens Quarter Villa332-3936Situated mid island close to everything with plenty of parking, Reminisce sits atop a tropical and lush setting in the old Queen’s Quarter Hotel. Bringing the historic past back to life only better. Fresh fish, local lobster, steak and all the classics highlight the menu. Open lunch and dinner 6 days a week, closed Sunday. Reminisce is perfect for large parties, family & profes-sional functions. Open air dining and private dining rooms available. Bingo every Monday and creative specials daily. Check out our website for more information www.reminiscevi.com. Let us be your new favorite place!

Renaissance St. Croix Carambola Beach Resort & SpaExecutive Chef William H. Loman | Estate Davis Bay | North Shore | 778-3800The quintessential Caribbean escape awaits at Renaissance St. Croix Carambola Beach Resort & Spa. As you embark on your journey of fun and relaxation, you’ll be swept away by the unmatched beauty of our resort. With spacious accommodations, indulgent amenities and exceptional service all combine to reflect the spirit of this tranquil Caribbean resort and complete your idyllic vacation. Located on Estate Davis Bay, open for Breakfast, Lunch and Dinner. For any questions about the Restaurants feel free to contact 1.340.778.3800 renais-sancestcroix.com.


Ridge to Reef | Farmer Chefs | Virgin Island Sustainable Farm Institute Frederiksted | www.visfi.orgRidge to Reef Farm, founded in 2010, is the only USDA certified organic farm in the USVI. With a passion for the tastes of St. Croix from seed to consumer health, foods are grown based on usability & nutritional quality with copious amounts of love. The farm operates a system that incorporates a blend of agricultural strategies that work well with nature and the distinguished identity of the island. Agritourism is an integral component to its value added-strategy. Ridge to Reef Farm Stays were featured in the March 2011 issue of Food & Wine magazine. The farm hosts agricultural tours, training programs, field trips, and study abroad courses, in addition to its well-reviewed Guest Chef Slow Down Dinners held on farm grounds monthly. Produce and dinner reservations are at vi.locallygrown.net. Visit the Institute at www.visfi.org.

Rowdy Joe’s Northshore Eatery | Chef Scott Bryan | 71-A Estate LavalleeFrederiksted | 718-0055Award winning chef, Scott Bryan, cooks up “Good Mood Food” using fresh local ingredients from St. Croix’s many farms and local fishermen. Located on the northshore, you can watch your favorite sports team, enjoy live music, play darts or ping pong, and use free WiFi. Don’t leave without having our award winning homemade ice cream. Open 7 days a week, noon to midnight.

RumRunners | Chef Lance Lowman | 44A Queen Cross Street | Christiansted773-6585RumRunners is located on the waterfront in downtown Christiansted. Open seven days a week, serving breakfast, lunch, and dinner. Serving great steaks and seafood for over ten years! Call us for reservations or check out our website at RumRunnersstcroix.com.

Rhythms at Rainbow Beach | Chef Michael Platt | 500 La GrangeFrederiksted | 722-0002Just one mile north of the Cruise Ship Pier in Frederiksted, Rhythms offers the island’s best limin’ beach! Hang with the locals and play volleyball in the sand or catch the best sunset of your life—maybe even see the “Green Flash”! Great food and drinks. Best bands every Sunday, Noon–8 PM. Open 7 days a week, 11:30 AM–7 PM Monday–Wednesday and 11:30 AM–9 PM Thursday–Sunday. Enjoy yummy food, strong drinks, smiling bartenders, good friends (new and old)… so stop on by. West is Best!

Salud Bistro! | Chef Brian Ferris | 94 Northside Rd | Princess Plaza | 718-7900Salud Bistro is St Croix’s neighborhood Mediterranean bistro. Featuring authentic passion-ate, homemade cuisine from Spain, France, Italy and North Africa. Award winning wine list with wines from around the world. St. Croix’s most creative and classic cocktails, with a knowledgeable staff to guide you through a spirited evening. We are open Monday to Sat-urday 5:30–10 PM. Call us at 340-718-7900.


Savant | Chef Eric Nielsen | 4C Hospital Street | Christiansted | 713-8666Savant serves up an incredibly tasty combination of Asian, Mexican, and Caribbean cuisines. Hand cut steaks and chops. Fresh local seafood and greens. Dine inside in comfort or outside in our romantic courtyard. Hours are Monday–Saturday, 6–10 PM.

Schooner Bay Market Place Catering | Chef Wallace Phaire, Jr. | #1 Estate Mt. Welcome Gallows Bay | 773-3232 | www.schoonerbaymarket.comSchooner Bay Market Place is St. Croix’s Family Gourmet Market. Not only a grocery store, the Market offers a full service deli, bakery, coffee bar, salad bar, prepared foods and a full service catering department. Our award winning Crucian Chef caters everything from your everyday to your dreams. Office functions, birthday parties, weddings, beach parties—no event is too big or too small. Every Friday night, come in for wine tastings and gourmet dinners to go. Let Wallace & Crew cook dinner for you!

Schooner Bay Market Place Everyday | Chef Wallace Phaire, Jr. | #1 Estate Mt. Welcome Gallows Bay | 773-3232 | www.schoonerbaymarket.comSchooner Bay Market Place is St. Croix’s Family Gourmet Market. Deli, Bakery, Salad Bar & Freshly Prepared Hot Breakfast & Lunch 365 days a year. Come in early for coffee and freshly baked pastries. Visit the hot food bar, salad bar, or deli for lunch and dinner. Gourmet des-serts all day long!

Shanti Shawa, Vital Ital Experience | Chef Cleantha Samuel | 201-8698Vegan catering service, serving 100% vegan, local and international dishes, raw foods, local drinks, pastries and preserves. Majority of the produce used is locally grown. Available for catering all events large or small. Your health is your wealth…sankofa to the natural noble taste. Ask about our Friday lunch pick-up/delivery service. Email [email protected].

Singh’s Fast Food | Chef Dilip Singh | 23 King Street | Christiansted | 773-7357 Singh’s Fast Food a former Taste of St. Croix winner, has served the Christiansted community for 35 years. The best local food with West Indian and Latin flavor. Specializing in roti, different types of curry dishes, and rice and beans. Singh’s is open Monday through Saturday 9 AM to 9 PM.

Spratnet Beach Bar | Chef Calvin Belle | Cane Bay Beach, Christiansted | 719-8485Located on Cane Bay Beach, steps away from the ocean—beach side dining and lively bar with nightly entertainment, everything from calypso to country to reggae. Famous for our Sunday pig roast with all the traditional side dishes, come early because it goes fast. Thurs-day night is our unbeatable surf and turf night featuring island lobster, steak and wine and Friday night all you can eat peel and eat shrimp. Open seven days a week starting at 7 AM.

St. Croix Central High School Cooking Class After School ProgramChef Burton Peterson | St. Croix Central High School | 690-9544The Crucian cooking cuisine of the St. Croix Central High School Cooking Class After School Program enjoys cooking old fashion beef and salt fish patés and fish soup. We promote local culture cooking.


St. Croix Central High School Culinary Arts Class | Chef Camisha Lynch, CEC, & Students | St. Croix Central High School | 778-0123The students of the CHS Culinary Arts Class comprises chefs-in-training from grades 9–12. Keep your eyes on these young people, who are learning to be experts at creating cultural and international dishes along with mouth-watering menus and daily lunch specials; also in-cluding entrees and old-world sweet treats that keep you coming back for more. Led by Chef Camisha, students provide their services for small catering events. Call for more information!

Stand Firm Productions and MJM’s Discovery Cove | Chef Christopher MonbellyHanna’s Rest | 473-7373Christopher Monbelly began cooking at the Full Moon parties held at Cane Bay and then moved on to preparing his vegan, vegetarian, gluten free, and dairy free dishes at home on the west side of St. Croix. He’s even catered the Tempo 1 and 2 events that were held here on St. Croix which were nationally known. Some of his specialties are pepper-steak tofu, scallop potatoes, lentil pea balls, fresh fruit. He also caters at Harbor Lites Nite Club and his very own event, the Israel Vibration Show. Christopher donates some of the proceeds of his vending to the Boys and Girls Club. Christopher can be contacted at 473-7373.

Starfish Patisserie | Chef Patrick Gribbin | 297 Peter’s Rest | Christiansted778-3474We specialize in unique and unusual cakes for any occasion; decadent desserts, rich pas-tries; fresh brewed espressos and lattes, gourmet paninis and homemade gelato. We are St. Croix’s premier dessert and pastry destination. Come in and taste the difference. Open Monday thru Saturday, 7 AM to 6 PM, Sundays 9 AM–3 PM.

Starlite Grille Restaurant | Chef Thomas James | 5025 Estate Turner HoleDivi Carina Bay Resort | 773-9700The Starlite Grille at the Divi Carina Bay all-inclusive resort offers a romantic dining experi-ence complimented by breathtaking ocean views and serves a full American Buffet breakfast daily. Dinner at the Starlite is ala carte, with an eclectic menu, combining American and Ca-ribbean infused fare. Theme nights at the Starlite spotlight cuisine of neighboring multi-na-tional islands. Open for breakfast 7–11 AM daily and Dinner 6–10 PM Monday–Wednesday.

Sweet Dreams Desserts | Confectioner Lisa Stevens | Christiansted | 813-785-9300Sweet Dreams Desserts is a specialty cake boutique owned and operated by St. Croix native, Lisa Stevens. Specializing in customizing the cake or dessert of your dreams. With our pas-sion for fashion and creative culinary expertise, Sweet Dreams brings a flair of style to every gourmet dessert created. Affectionately known as The Cake Lady, Lisa is well known in the territory for her super moist and flavorful designer purse cakes! All our cakes,cheesecakes, cookies and pies are baked fresh from scratch with the finest quality ingredients and we pride ourselves in creating desserts that taste as wonderful as they look. Let us sweeten your next event: with over 200 desserts to choose from we’re sure to meet your needs big or small. Call us at (813)785-9300 or visit our website at www.sweetdreamsdesserts.com!



Sweet Sue’s Cakes | Baker Sue Lakos | Call for orders: 773-7427Specializing in home style desserts for any occasion. More than a dozen favors of rum cake, over 25 favors of cheesecake, and a myriad of other cakes, pies, and desserts to tempt you and satisfy your cravings. Baked to order so everything is sure to be fresh and yummy. Call me when your sweet tooth bites at 773-7427 or email me at [email protected].

Tavern 1844 | Chef Joseph Gerace | Company Street | Christiansted | 773-1844Last year’s entree winner, Tavern 1844 has the largest selection of beers on St. Croix and tra-ditional pub food with a gourmet twist. With New England seafood delivered every Tuesday, enjoy a menu highlighted with fresh-steamed mussels, oysters on the 1/2 shell, Maine lob-ster & pollock. Famous for our award-winning burgers, beer dinners and creative pairings. Available for catering and private parties. Located right in the heart of Christiansted, open for dinner Tuesday–Saturday.

The Courtyard Restaurant | Chef John Buseman | 55 Company StreetChristiansted | 773-7769Set back in the historic courtyard on Company Street with a relaxed ambiance, The Courtyard will delight you with its variety of cuisines from seafood, steak, and pizzas to homemade quiche, cheesecakes, and fresh salads & soups. Recent winner of “Soup Du Cure” and one of St. Croix’s “must visit” restaurants with its amazing dining experience located in a piece of history. Our Danish Courtyard has remained virtually unchanged since the 18th Century, with rod iron gates, stone walls, and a cool breeze. Looking forward to your family joining ours: 11 AM–10 PM Monday–Saturday. Call for reservations.

The Bistro | Owner Clint Simon | Gallows Bay | Christiansted | 340-772-2435Located in Gallows Bay across from the post office next to Undercover Books. The Bistro serves up house-made pastries, fresh salads and sandwiches along with specialty coffees, fountain sodas, lattes and frappes. Open Monday–Saturday 6:30 AM to 4:30 PM.

The Galleon | Chef Kenneth Biggs | 5000 Estate Southgate | Christiansted773-9949 The Galleon bar and restaurant overlooks the yachts at Green Cay Marina. Creating fantastic creations for your palette with our eclectic wine list. Offering live music, air-conditioning and secure parking.

Top Class Catering | Chef Burton Peterson | #125 Morning Star | 690-9544Top Class Catering specializes in local cuisine, whether you are planning an intimate affair for two or a gala event for 500 or more, let our professional staff assist you. Catering for all occasions!

Tropical Treats Café | Chef Dexter Wiltshire | Governor Juan F. Louis Hospital4007 Estate Diamond Ruby | 778-6311 ext. 2500The Tropical Treats Café of the Gov. Juan F. Luis Hospital & Medical Center does not serve the typical “hospital food.” A prior Taste of St. Croix winner in the categories of deserts and local foods, the Café serves local cuisine with an international flair, while keeping healthy nu-tritional choices in mind. Located at 4007 Estate Diamond Ruby, the Café serves Crucian and continental breakfast from 7–10 AM daily. Lunch is provided from 11:30 AM–2 PM, Monday


through Friday, and on weekends at 11:30 AM–1 PM. Outside catering services are available. For the Daily Lunch Options Menu, please call (340)778-6311, ext. 2999. For more details regarding our services, please contact Ms. Nealda Furet-Bowry, Director of Nutritional Ser-vices at (340)778-6311, ext. 2500 or [email protected]. Please come join us.

Tutto Bene Restaurant | Chef Negust Kaza | 2006 Estate Suburb, Suite #1Christiansted | 773-5229Translated as “everything good,” Tutto Bene is as good as its name. A lively place with tra-ditional Italian cuisine such as Antipasto, Veal Saltimbocca and Spaghetti Bolognese. Tutto Bene knows how to take care of their customers for a perfect evening. Ask about our chef’s table and private dining room. Open Wednesday–Sunday nights for dinner from 6–10 PM. Open for lunch, “Tutto To Go,” Wednesday–Friday, 11 AM–4 PM. Call 772-7224 for Tutto To Go take-out! Late Night Pizza & Ping Pong from 10–Midnight, Thursday–Saturday.

USVI Hotel & Tourism Association Culinary Team | Chefs Dennis Vanterpool & Fabien Gimmeni | St. Thomas | 774-6835The VI Culinary Team, created by the USVI Hotel & Tourism Association, consists of three chefs, a pastry artist and bartender, and is organized to compete in the annual “Taste of the Caribbean” Competition. For composition and tastings, the team creates elegant and suc-culent dishes from a mystery basket of Caribbean ingredients.

VLP Enterprises | Verdel L. Petersen | Order delivered by request | 513-8979VLP Enterprises offers professional catering services for singles, couples and small groups, specializing in exotic, colorful, spicy dishes. Also, famous for her Berry-Berry Cruzan cocktails and scrumptious rum cakes, the Crucian Educator is always delighted to create a Sweet & Spicy Basket, especially for romantic occasions. To place an order and get information about a unique tasting experience from Verdel L. Petersen, a Crucian with a passion for culture, call 340-513-8979 or e-mail her at [email protected] at anytime.

Ziggy’s Island Market & Libation Station | Chefs Stephanie Ziegler & Traci Foster-Hilkes | 85B Estate Solitude | Christiansted | 773-8382Ziggy’s Island Market is one of the most unique businesses you’ll ever find. Ziggy’s is not only the sole gas station and convenience store for the last 10 miles on the East End of St. Croix, it also features an award winning kitchen and tavern (yes, that’s right a gas station/tavern). The Kitchen at Ziggy’s specializes in local foods including, Paté, Cubano Sandwiches, Rice & Beans, Soups, Chili, and our famous Roti, which was voted the Best on St. Croix by the read-ers of the VI Daily News! Opening in 2011, The Libation Station at Ziggy’s attracts a diverse crowd of locals and tourists alike and is quickly becoming one of the hottest spots on St. Croix. Voted the Best Happy Hour on St. Croix, The Libation Station features 40 beers, over 30 wines, a full bar, daily games of cornhole, darts, and pool. Ziggy’s also proudly hosts annual events such as the St. Croix Johnny Cake Eating Championship, the Solitude Soup Showdown, and the St. Croix Cornhole Championships. Stop by Ziggy’s to “Eat Here and Get Gas!”


Jessalyn A. Viera, Owner & CEO, Viera Companies, Texas/St. Croix. Born in Houston to parents of the Caribbean and travelling globally allows Ms. Viera the unique opportunity to experience a myriad of fantastic flavors spanning from some of the largest cities to the more remote corners of the world. Through her Global Marketing firm for the music, entertain-ment and medical management industry, Ms. Viera has worked closely with artists in New York, Latin America, Asia and Europe. Acting as Vice President and COO of a large interna-tional medical case management group, Ms. Viera provides services to over 100,000 US veterans and is actively involved with various charitable organizations benefiting children as well as a voice for wounded veterans. “Food and cooking has always been a part of my life. By sharing quality time with friends and family over wine and delectable food in the kitchen or over a makeshift grill on a breezy day at the beach, one really has the opportunity to strengthen bonds with loved ones and new friends. With food, family and friends one creates memories that last a lifetime.”

Sue Zemanick, Top Chef, Executive Chef, Gautreau’s, New Orleans. Sue Zemanick’s acco-lades started at a young age. She graduated from the Culinary Institute of America (CIA) in 2001. After working in Oceana in New York, Zemanick moved to New Orleans, Louisiana in 2003. She began working at the city’s famed Commander’s Palace before moving to Gautreau’s in 2004, where she was named executive chef in 2005. In 2008 she was selected as a Food & Wine “Top 10 Best New Chefs,” and named “Chef of the Year” by New Orleans Magazine and one of “5 Chefs to Watch” by Louisiana Cookin’ Magazine. She was a Finalist for James Beard’s “Rising Star Chef” Award in 2009, 2010 and 2011. Zemanick competed on Season 3 (2011) of Bravo TV’s Top Chef Masters.

JUDGES—Continued from page 5

Join us after the Taste for a Moët & Hennessy Dance Party at the… Starlite

Lounge

FREE for anyone with a Taste ticket

Special Thanks to Divi Carina Bay Resort

& West Indies Corporation

9 PM–12 AM

With Thanks to Our Sponsors:

PLATINUM

GOLD

SILVER

BRONZE

H. Douglas & Jeannine Schrock

taste after party tonight!

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