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My dad retired and the time seemed right as I wanted to be near him in his senior years . It was a simple decision .
Our favourite topic , of course , is food . What are your favourite sips and snacks ?
Food that includes the many flavours of Grenada of course , some of my favorite beverages include sea moss & soursop martini , cocoa cinnamon cooler , ginger spiced Mojito . I love combining various flavours of Grenada together to make something extraordinary . I also like fusing different cuisines together to create interesting and contemporary flavour profiles .
One of my favorite snacks would include a vegan / vegetarian spin on tacos utilizing sauces and relishes that combine Caribbean flavours . Utilizing things like soursop , plantains as fillers and breadfruit or cabbage leaves as the taco shells , add toppings with subtle flavours such as pineapple and cucumber relish , tomato and pomegranate salsa , rainbow slaw ( made with local pickled cabbage with banana vinegar ) and all this drizzled with a selection of my signature sauces like mango basil sauce , tamarind juice , coconut curry aioli . For something on an even lighter side turmeric , beet , or avocado hummus with breadfruit , plantain and sweet potato chips . There are so many local flavours and resources that Grenada has to offer . There are so many healthy options for snacking
How has Grenada ’ s cooking changed since you have started your company , Flavours of Grenada ?
What I see now is a healthier sustainable approach to eating and utilizing locally grown and harvested ingredients . There is more pride in being a cook or chef . From 2010 when I arrived and started this journey with Flavours of Grenada to now , I have observed the shift . Cooks are becoming a lot more creative . They don ’ t just cook , they now create . This has been the key focus when launching the Flavours of Grenada™ brand . It was to harvest and highlight this creativity , as well as giving a platform for other creatives and agroprocessors in the food and beverage industry to develop products with our island ’ s resources . Such as various tropical flours ( breadfruit , plantain , cassava and sweet potato ), mango or banana vinegar ( PRB Naturelz ), roasted vegetable hot sauce ( Island Delectable ), beet hot sauce , tamarind hot sauce ( Caribbean Naturals ) Dehydrated & ground sea moss powder ( Traditional Farms ) Nutmeg syrup ( De la Grenade industries ). The introduction of these products to the market in Grenada has assisted us to have a more sustainable region and to have the ability to prepare more creative dishes . Our agriculture and agroprocessors are a significant component to the success and development of the culinary arts in Grenada .
What is your favorite dish to prepare for guests visiting the island which will give them a true Grenadian experience ?
Because of the strong French and African influences in Grenada and in parts of the Caribbean , Creole fish with cou cou and callaloo is my favorite . I enjoy all the flavours together . I utilize this dish in one of my interactive culinary safari experiences for visitors . I utilize this traditional dish and put a healthy contemporary spin on it . I pick the herbs and spices ( chadon beni , thyme , bayleaf , Ginger ) and vegetables ( carrots , peppers , okra , callaloo ) from the garden , I make coconut milk from the dried coconuts from the tree on the estate , ground the