Antigua's Hermitage Bay Offers Caribbean Cooking Lessons
Antigua’s Hermitage Bay’s Executive Chef, and Jamaican native, Dezi Banham will offer culinary classes to demonstrate how Caribbean cooking techniques can be implemented back home. Following in the footsteps of the Italian “Slow Food Movement,” where emphasis is placed on farm to table practices, Banham combines the island’s local resources with Caribbean flare. “When cooking for our guests, I strive to capture the essence of family dinners prepared by my mother and grandmother,” said Banham.
Each week Banham will educate guests on how to prepare a range of refined Caribbean classics found on Hermitage Bay’s menus. The recipes chosen are prepared with ingredients mainly found on-island including fruits from the nearby fruit farm, mussels hand-picked just off-shore and herbs and vegetables from the resort’s new organic garden. Recently cultivated, Hermitage Bay’s organic garden was developed to minimize the harmful effects of importation and maximize the many natural resources available on island. For further culinary education, tours of the garden -- where native Caribbean vegetables like okra, calalloo and dasheen are grown in addition to essential ingredients like rosemary, thyme, mint and onions -- are available to guests complimentary. Culinary classes are offered complimentary when booking an all-inclusive stay at Hermitage Bay. Contact wecare@freedumbtravels.com for booking information.