bring it to the table

PASS BACK @ PECHE

2013-05-06T14:52:00.000-04:00

before corey introduced me to peche patisserie, i thought the picton street set up was just a spot for fresh bread... some of the best croissants around... and fancy desserts and cakes. so when i met up with trinichow, sarina from trinigourmet, sharon from my chutney garden and for the second time at peche corey from learning patience, i was glad i didn't have to wonder how

WINNING IS WINNING

2013-05-03T12:12:00.001-04:00

"BOY! HOW YOU SO LUCKY?!" is something i've been hearing since i could understand english. winning raffles, getting discounts, free tickets, play whe... you name it. the only thing that i'm yet to do is hit a lotto jackpot. and when i do, i don't think i would be that surprised. maybe that's why when my friend (and managing director of mango media; the most awesome PR firm in my books.)

wine in the lotus position

2013-03-26T15:01:00.000-04:00

if you don't know about lotus wares yet, yuh need to know about the spot. i knew about it a while now, but i really don't know what to call it. i just describe it as the spot you have to go to if you really want to trick out yuh pad. the items here are anything but ordinary. good quality. really impressive stuff. but even more impressive is the prices aren't what you would think. i eh

big blate @ buzo

2013-03-25T19:00:00.000-04:00

plain talk bad manners... i really do think i am a buzoholic. i mean, i've blogged about it about 3 times. and i make any excuse to go. so when chef grini invited the blogger's table for a lunch blate, nobody had to tell me twice. i was in like flynn. the buzo experience PLUS the company of sarina from trinigourmet, sharon from my chutney garden, the elusive trinichow and of course

the hills are alive with the taste of seafood

2013-02-25T09:57:00.000-04:00

one of the great things about being a blogger is finding out about cool new events. for example, SEE FOOD ON THE HILLS; a food inclusive, "bring-yuh-cooler-an'-come" lime at the aripo cottage, coming up on march 23rd. i heard a lot about the nature resort up in the hills, but due to my love of concrete and air conditioning, i never ventured to it... until recently. went up to take a peep at the

the late late blate @ chaud cafe

2013-02-14T22:37:00.001-04:00

seems like everything about this blog entry was late. i arrived to the blogger's table late, i ate late, i left late. i guess it was inevitable that i would post late. and believe me, it wasn't because i didn't try. just like the accident on the highway in the middle of rush hour jus so jus so which stuck me in the east, things just kept popping up. and carnival didn't help. aaaaanyway, this

DID I MENTION I LIKE BUZO?

2012-10-27T03:48:00.000-04:00

yes, i know... I KNOW!! it's back to back buzo entries going on here. but i just couldn't help it. i hands down love the spot. not because it offers a refreshing portion of decent customer service. not because you can close your eyes, point at something on the menu and have a 99% chance of enjoying it (the 1% is for if you hate mushrooms and you pick a mushroom dish for example. nobody can help

NOT GOODBYE... BUT SEE YOU LATER.

2012-10-18T15:44:00.000-04:00

if you haven't heard, lisa johnstone throws the bomb events at kitchen studio, featuring innovative chefs creating sublime dishes. and as is the case with both lisa and kitchen studio on the whole, great wine pairings to sweeten the deal. so now that you're kinda up to speed, here's the thing about this particular event. chefs brandon soverall and abhay nair (left to right above), two

BLATE @ BUZO

2012-09-19T19:00:00.001-04:00

i did a lot of learning this week... and it's only wednesday. for one, i learned that there are some things you just shouldn't wait around to do. like checking out a spot that has been recommended to you countless times. take buzo for example. been hearing how fantastic the italian food is there, but never ventured. so my friend corey who also blogs about tasty treats suggested we do a blate

THE EXTREME CORKCICLE TEST

2012-07-30T03:27:00.000-04:00

LOTUS has some pretty cool stuff. like this simple thing... the corkcicle. basically a one-size fits all cork with a gel stem that you freeze an put inside your wine bottle to keep it chilled. think about the possibilities! i did. so i decided to give it a test. not just a test though... an extreme test. first off, it was designed to be used with wine. so obviously i got a bottle of rum.

WHAT TO DO WITH A STEAM BAKED SESAME FLAX SEED LOAF?

2012-07-29T12:36:00.001-04:00

"If you in town today, Q, pass by my office fuh sump'n" is not a wall post you come across everyday on facebook. neither is a steam baked sesame flaxseed loaf. so when i arrived at the collection point, got the brown paper bag from my friend LISA and took a whiff of the tasty goodness, i started to wonder "what do you do with a steam baked sesame flax seed loaf? ah mean yes it's bread, but it

BRING BACK THE OL' PIE DAYS

2012-06-27T02:26:00.000-04:00

after getting some requests, i realized “is true! dis bachy blog have no macaroni pie! with two pie jumbies like baidawi and myself, how is that even possible?” so i decided to make one. the first way i learned to make it. yuh see, over the years i took a lot of things out of my pie because i discovered this cream of mushroom soup. it started as something to add for a little

LE RETURN OF LE BRUNCH

2012-05-08T00:43:00.000-04:00

it felt like it was only a few weeks ago since we were in chaud experiencing this thing called a brunch party. maybe that's why when robert asked if i got my invite for le brunch, i was like "dat come back ahready? bess!!" on this third time around, jaffa's provided the perfect backdrop for an event that showed significant signs of growth. bigger space for sure. nice ambiance as

PEPPER ROTI... MMMMMM NOT SO MUCH!

2012-03-29T00:15:00.015-04:00

a while back we discovered pepper roti in debe. all the heavens rejoiced! we love it! but with my kneed-a-phobia that makes me mess up anything dough related and baidawi's (the official muffin man) confusion about the whole subject, pepper roti remains one of the things that could only be solved by a debe run. imagine my optimism when i stumbled across this new product in the supermarket. rani

DINNER WITH TEAM T&T

2012-03-21T19:17:00.023-04:00

so! we kinda left things hanging with regards to the developments of the culinary team. partly by circumstance and partly by design. the aim was to drop it on you in an interesting manner that would get as much hype as possible. so here it is. from the THRTA food and beverage competition day 1 and day 2, here are the winners who are now the trinidad & tobago national culinary team, as they were

A GOOD REASON TO SAY MACKESON

2012-01-29T03:50:00.014-04:00

i feel somewhat blasphemous doing this, but i knew the job was difficult when i took it. it's no secret that we're guinness drinkers over here, so it might shock a few that we're actually saying the word mackeson on the blog. well truth be told, in a realm such as this, we're equal opportunity. so when i was given the choice of stag bread or mackeson bread at maria's bakery, i opted for the only

BACKSTAGE FOR DINNER @ TTHTI

2012-01-28T11:45:00.014-04:00

whoever said one thing twice is NEVER nice wasn't quite on the ball. because when chef jason invited us to another TTHTI Internal Internship session, we thought it was great.this time we went for dinner and we got there early so we could go backstage to see what happens behind the doors.just to bring you up to speed, the Internal Internship is a series of breakfasts, lunches and dinners prepared

MIXIN' MATTERS

2012-01-18T23:49:00.043-04:00

the search for the most talented chefs and bartenders to represent T&T came to an end with a... hmm... bang doesn't seem right to say as we're talking about cocktails. let's go with SPLASH! day 2 of the THRTA food & beverage competition was the mixology round in which 18 bartenders (minus one who unfortunately passed away before the competition) competed for the 1 coveted spot on the team. now,

GO TEAM T&T

2012-01-16T10:24:00.001-04:00

the Trinidad Hotels Restaurants & Tourism Association started the quest for the best onsunday, january 16th as chefs and junior chefs from some of the top hotels and restaurants, as well as some independents and even students came to try out for the Trinidad & Tobago Culinary Team. it's a big deal. this is the team of chefs, pastry chefs and bartenders that represents the country at the

FRIDAY LUNCH BUFFET @ TTHTI

2012-01-14T11:31:00.001-04:00

(phone rings) BITTT: hello?jason: hi q! how you doin? it's jason.BITTT: aye jason. what's up meng?jason: i'm good. our internal internship period is on at TTHTI and i wanted to invite you guys for lunch as my guests...at least, that was the intent of the phone call. it was a bit jerkier than that with the poor reception and what not, but the end result was us heading down to the Trinidad and

DO YOU KNOW THE MUFFIN MAN?

2011-12-06T22:36:00.002-04:00

i've said it once before and i'll say it again. if baking is water, i'm a cat. if baking was oxygen, i wouldn't know how to breath. if baking was diesel, i would be a gas engine. aight, ah think yuh get the picture. i CANNOT bake. not good with flour at all! in situations like these, you understand the true meaning of that 1982 classic "that's what friends are for". BAIDAWI CAN BAKE! daz all yuh

WHAT'S LE BRUNCH?

2011-12-04T23:51:00.002-04:00

it's a refreshing thing when someone says they're doing something different and you really see the difference. even though a growing number of spots in T&T offer brunch these days, brunch isn't all that common (for example, this brunch started swinging at about half 1! i doh think we get it yet). so the idea of a brunch party is like a double whammy to most. different kinda party... different

CRABBY BUSINESS

2011-11-30T14:41:00.001-04:00

a good while ago i made tuna patties inspired by something i saw on my favorite tv station. since then i decided to try making crab cakes and just never got around to doing it. until recently that is. i didn't have all the exact stuff i needed, but i decided to give it a try anyway. how far off could it be right?well i started off with some multigrain crix, crushed with my newest professional

HEADS OR TAILS????

2011-11-23T01:56:00.001-04:00

a few people told me that they come to the blog to get ideas when they aren't too sure what too bubble. that's cool. glad to be of service. me? i use my indecisiveness to try out something different. i documented this one to share so you have even less reason to flip a coin when you're in that zone.well this one involves pigtail, so swine haters beware. this one is pure swine and nothing but the

INTERNATIONAL CULINARY FESTIVAL take 1

2011-10-30T01:06:00.001-04:00

the first day of the big event at the jean pierre complex/hasely crawford stadium was as unexpected for us as one of kes the illusionist's tricks to an unsuspecting patron. why?well we expected a great show from iron chef garces (yes english, i did see him chop up the nuts with his knife like he was slicing paper or something). after all, he's an iron chef...we expected to stumble upon some of