Mélange Travel & Lifestyle Magazine October 2018 | Page 131
The Mermaid
Coconut
poached Snook,
with savory
basil infused
“Seaweed” broth,
coconut smoked
“sea moss”,
lemon & hop
infused coconut
oil, grapefruit
caviar & arugula.
The Creole
Gyal
Grilled, then
fried plantains,
mahogany
smoked okra,
finished in
lobster butter,
“Snook” filet
dressed in
vanilla and Lime
vinaigrette.
[email protected]
.
Follow her on Instagram @eva_culinary for the dates of her pop up dinners