Cuisine

The E.P.I (Hospitality & Tourism Sector) with the cooperation of EPB, Aruba Tourism Authority, Aruba Hotel and Tourism Association and the Aruba Gastronomic Association, are in full preparations for the upcoming “ Aruba International Student Culinary Exposition 2008”. The main purpose of this event, is to bring both local and international students together, to expose their culinary know how. The organizing committee strongly believes in encouraging students to continue with their studies through these types of incentives, especially the ones in the tourism sector. The participating teams for this year event are; FEFFIK from Curacao, SBO from Bonaire and EPI & EPB from Aruba.

The event will be taking place from March 16 to the 18th. The program will consist different activities such as official opening, orientation session, a forum with an International guest speaker, the different competitions and workshops, visit the “back of the house” of different Aruban restaurants, an exposition and finally the gala awards presentation and the popular “Taste of Aruba” where people can savor one of the many culinary specialties offered by the different Aruban restaurants.

For more information about the event, please contact Mr. Ryan Maduro, Dean for the Hospitality and Tourism Sector at rmaduro.epi@hotmail.com or aisce2008@hotmail.com

Aruba Marriott Resort is home to world-renowned steak house.

On February 8 & 9, Aruba Marriott Resort & Stellaris Casino was the gracious host to many VIP guests and valued business partners for the opening of the prestigious Ruth’s Chris Steak House. All guests received a special preview of the restaurant and enjoyed a fabulous meal. Aruba Marriott Resort is the new home to Ruth’s Chris Steak House and February 11, 2008 will mark the official opening of this world-renowned, fine-dining restaurant in Aruba.

“Ruth’s Chris Steak House has a proven recipe for success which is evident from their international presence.  We’re thrilled to become part of this elite group,” commented Rick Zeolla, general manager of the Aruba Marriott.  “We welcome the addition to Aruba and to our resort and look forward to entertaining both island visitors and residents.”

The franchised restaurant is being introduced as part of a $40 million renovation at the Aruba Marriott.  The first phase of the renovation is complete, which included transforming what was previously Tuscany, a fine-dining Italian restaurant, in to Ruth’s Chris Steak House.  The conversion of the restaurant has created a brand new look and feel for the space, designed by Washington, D.C. based J.C Schaub of Core Design.  Design elements include a bar area with wooden floors, cherry wood wine display and limestone bar top and a split-level dining area with rich, chocolate brown carpeting, antique mirrors showcasing various views throughout the restaurant, elegant lighting and a central column adorned with colored glass and tiles in warm tones of honey, gold and red.

Additionally, the upper level features two 16-seat private dining rooms, one of which is a wine room showcasing a wall of the premium wines the restaurant offers to complement its cuisine.  Both private dining rooms will feature artwork by Aruba’s well known artist, Elisa Lejeuz.

Situated on the ground level of the Aruba Marriott, Ruth’s Chris Steak House will be open seven days a week, from 6 p.m. to 11 p.m. New Orleans-inspired appetizers, the finest U.S. Prime steaks, fresh seafood and classic desserts will be served with Caribbean charm and elegance.

Best kept pizza secret in town is Pizza Bob’s tucked away behind Costa Linda Beach Resort and the Bucuti Beach Resort & Tara Suite, adjacent to the Alhambra Casino in the low-rise hotel area.

This lovely outdoor terrace serves amazing gourmet pizza, in an open air casual atmosphere. The restaurant is managed by Adriana Sanchez, a true believer in personal touch and customer satisfaction. Her hands-on management style pays off, Pizza Bob’s is hopping, especially weekends, with live music and even the delivery man is busy walking to the nearby resorts, with signature just-made pies.

Pizza Bob’s specialty, passion and living soul are the famous pies. Pizza Bob, an actual, real-life person, has been in love with pizza since his early days growing up on the south side of Chicago. He got the recipe from friends and family members that own Bill’s Pizza Pub, a famous pizza restaurant in Chicago that has been open since 1957. He then brought it down to Aruba, and continued his travel entrusting the recipes to Adriana, just before leaving!!! Needless to say, she takes a lot of pride in her pizza; each one is made to order with fresh ingredients and low fat skim milk cheese imported all the way from Wisconsin. This is as good as it gets!

You may build your own pizza, all pizzas come with fresh mozzarella and seasonings, and toppings include Italian Sausage, Pepperoni, Mushrooms, Onions, Green Peppers, Spinach, Black Olives, Garlic, Anchovies, Ham, Pineapple, Jalapeno, Grilled Chicken & Tomatoes.

Story submitted by Rona Coster

The Aruba Trading Company invited a select group of wine aficionados to experience a unique wine dinner at the Radisson Aruba Resort & Casino, featuring the heritage of Robert Mondavi, and wine maker Gustavo Gonzales.

Gonzales, associate wine maker at Robert Mondavi Winery for the red wine program, in Napa Valley, California, came to Aruba for the occasion for just one evening.

Robert Mondavi Winery, says Jorge Curiel, Sales & Marketing Manager Wines, Aruba Trading Company, is ranked among the world’s best, and Gonzales shipped some of its greatest wines to Aruba to be paired with an award-winning menu, prepared by chef Matt Boland and the Radisson Aruba Resort & Casino culinary team.

Among the wines sipped and enjoyed Mondavi’s Napa Valley Fume Blanc, Mondavi Carneros Chardonnay, Mondavi Napa Valley Merlot and Mondavi Cabernet Sauvignon Reserve 2003 as well as Robert Mondavi Sauvignon Blanc Bortritus, for dessert.

The Robert Mondavi Winery, says Gonzales, is recognized as a leader in the wine industry. The Winery has always been at the forefront of wine industry technology, utilizing gentle winemaking techniques to increase wine quality and natural farming and to protect people and the environment. “We make the best wine that we can make each year, and contribute to gracious lifestyles and good living, which is the Winery’s simple philosophy,” he adds.

The evening took off with special hors d’oeuvres of Plantain Tostones with Shredded Garlic Pork and Spicy Papaya-Lime Salsa; Cucumber Cups with Caribbean Red Snapper Ceviche; Toasted Maize Canapés with Smoked Chipotle Cream and Wild Mushrooms; Spicy Wahoo and Shrimp Fritters with Island Pineapple-Chile Dipping Sauce; and Sweet Plantain with Gouda, Lobster Claw and Anise-Vanilla Glaze.

As dinner was served diners enjoyed Pumpkin-Fennel Pancake with Grouper Fillet, Green Papaya Salad, Lime and Cilantro for appetizer. The main course featured a mini White Cornmeal Ayaka, Carne Mechada of Duck with Roasted Shallots, Hazelnut and Morels, Wrapped in Banana Leaf as well as Conch-Stuffed Prime Filet Mignon with Grilled Peppers and Aruban Funchi. The dessert Coconut-Crusted Chocolate Soufflé with Fresh Berries and Vanilla Ice Cream, was a crowd-pleaser.

Compliments to the Aruba Trading Company, Robert Mondavi and the Radisson Aruba Resort & Casino for the much-appreciated perfect presentation. Dinner was also attended by Sandrina Garrigue, Regional Portfolio Manager for Stansfeld Scott Inc., who manage and market the Robert Mondavi Winery in the Caribbean.

Story submitted by Rona Coster

Members of IFA, International Friends of Aruba, enjoyed a holiday cocktail party at Yemanja Wood Fired Grill, on Wilhelminastraat, Oranjestad, dressed in their holiday finest.

IFA kicked off the season with the delightful gathering under the stars while the restaurant’s friendly staff served delicious passion fruit Caipirinha as welcome drinks, followed by bottomless cocktails and spirits.

The restaurant’s Chef Sander prepared a scrumptious selection of wood fire hors d'oeuvres, debuting with Gazpacho Shots and following with Grilled Sweet Chili Glazed Chicken Breast Wraps, Grilled Tenderloin Skewers, Mini Ciabatta with Truffle Tomato, Puff Pastry filled with Shrimp Ragout and Chef Sander’s Surprise dessert.

The Grand Opening of Brisas del Mar was entrusted to the Rasmijn family, the former owners of the famed seaside restaurant for the past 33 years.

Restaurant Manager Willeke Volgers, owners Hans Veenhuizen and Robert Nieland and their respective families joined the festivities as a bottle of French champagne was shattered on the wall, re-launching the restaurant in the style of a ship, also cutting a red ribbon off the gate.

An elegant crowd of VIPs from the community feasted on the restaurant’s delectable menu tapas’ style and enjoyed free flowing libations.

TeleAruba recorded a special edition of its Magia di Pasco program immediate after the official ceremony while a traditional gainta band played.

Many invitees from the community graced the party with the presence, also attended by King Neptune and the Mermaids.

The restaurant is now open for lunch and dinner and anything in between from 11 a.m. to midnight.

Story submitted by Rona Coster

During their graduation year, the students of the EPB, basic professional training high school, need to practice what they learned, while interacting with each other and clients in real-life restaurant situations. The Aloe Restaurant and its professional commercial kitchen is where these students train and invite the general public to enjoy a three-course lunch for only Afl. 20 per person, every Tuesday and Wednesday to work towards their diploma. Lunch is served every Tuesday and Wednesday from noon to 1:30 p.m., until December 5, 2007 when they go on break for the holidays. The restaurant opens back on January 15, 2008 and closes April 9, at the end of the academic year.

In the kitchen, Chef Leest swings the spatula, while Miss Maria Kuiperi-Werleman coaches the front of the house staff.

Miss Kuiperi is definitely proud of her service class. I have a very diligent crew, she shares and adds that she regularly recommends her students to people looking for catering and service help.

Emony Wauben was our somewhat shy, very friendly waitress, who plans on continuing in the hospitality field, not in service though. She shares that she has always had a liking for baking and at home she likes to bake cakes and cookies. She does her own decorating as well, and aspires to continue her studies in Holland and becoming a pastry chef. Among Emony’s colleagues is Sylvienne Bislip, also working the room and although her goal is also to become a pastry chef, she wants to first earn her Associate Degree at EPI, Hospitality school and then go to Holland.

Chef Leest, with extensive experience in the food and beverage world, truly enjoys what he does now, working with the enthusiastic students. Among those who fed the crowd on “our” Tuesday were – all future EPI students: Sammy, who likes the hospitality industry but has not defined his direction yet; Dwight, who is planning on attending Florida International University (FIU); Haime and Marc who would like to attend college in Holland and Oscar, who aspires to attend FIU and major in Food and Beverage Management.

Together the service and kitchen teams delivered a great lunch of cream of mushroom soup, rib eye steak with sauce, Dutch style potatoes and glazed carrots, and fruit cake. It was a great pleasure to enjoy this opportunity to get a peak into these ambitious young people’s future and to actively contribute to their training as the island’s future hospitality professionals.

Their menu offers a nice trip around the world including Aruban, Italian, French, German and Dutch specialties, one meal at a time. The selection for each day is set – except dessert, which depends on what the pastry class is making - and readers interested in attending lunch at EPB can call Miss Kuiperi at tel. 582-9791, ext. 153 for the menu of the day they intend to go and to make reservations. The school request reservations be made four weekdays before the date, but – should this not be possible, contacting Miss Kuiperi to check seating availability is advisable.

The EPB is located across from the Aruba Aloe factory, the restaurant is at the front of the school, easily accessible and with ample parking.

“We ask everyone to be on time, since this is a pre-scheduled class and we request please cancel a day in advance should you not be able to attend,” the teachers request.

Source: The News

The Bistro at Paseo Herencia opened this week, a Taste of Belgium branch. The Frietje was one of the pioneer outlets to open at the Paseo Herencia, now having built the kitchen, at the adjacent restaurant, the terrace portion is now open and serving guests delicious foods in a casual European atmosphere on director’s chairs and square bistro tables.

Join the Autumn Festival at L.G. Smith’s Restaurant featuring a famous Master Chef, Eugene Swalen, who will join the kitchen from Holland and will be creating an additional special menu that will be offered for six weeks, combined with appropriate wines. He is also going to give food presentations at the Renaissance Conference Center on October 30th & 31st. For more information please contact Mrs. Sigrid Mendes at (297) 583-6000.

The Gambero Rosso; the new Taste of Italy is the new style Italian restaurant located on the lower level of the Marina Mall in Weststraat with beautiful and refreshing views over the marina. It is open everyday from 5:00 pm to 11:30 pm and reservations can be made at (297) 582-3007 or email info@gamberorossoaruba.com - Website (Still under construction) will be www.gamberorossaruba.com

The popularity of the AAA Four Diamond rated Sunset Grille at the Radisson Aruba Resort & Casino restaurant’s cuisine has extended to New York City as the October 16 Sunset Over Aruba Dinner at the prestigious James Beard House has officially sold out according to the James Beard Foundation. The Aruban-inspired menu created by Executive Chef Matthew Boland, Executive Sous Chef Hector Espinoza and Sous Chef Anthony Martinus has tempted the palettes of Manhattan’s most discerning “foodies.” Members of the James Beard Foundation anticipate the opportunity to taste European and South American flavors of the menu, which has been influenced by Aruba’s diverse colonial history. The James Beard Foundation has been at the forefront of America’s culinary revolution as chefs from the finest restaurants cook in the kitchen of James Beard’s legendary Greenwich Village home since 1986. For more information contact: Gina Stouffer/Michael Hicks at Lou Hammond & Associates. Phone: 305-443-8862. Email: ginag@lhammond.com or michaelh@lhammond.com. Or visit: www.louhammond.com

Ambianz a new restaurant just opened on Sunday on Surfside beach, at the old Marandi site. The crew of Marandi Restaurant was asked to move because the site was to be converted into a luxury condominium complex, but since the project is wisely on hold, we're lucky to have Ambianz establish itself on the charming beach.

Ambianz is a fun restaurant with a continental menu of favorites. Owners Rene van Norel and Nico Vink have many years of bar and restaurant management under their belts. They met in Crete, on the Greek islands. Rene owned a bar. Nico a restaurant. They vowed to one day own similar businesses in the Caribbean. Then Rene came to Aruba about one year ago looking for a dream location, then Nico joined and Ambianz was born.

The two friends and business partners imported chef Pascal van Houten, the original Que Pasa chef, who recruited Roel van Dijk as his sou chef, taking the kitchn over. They also found the beautiful Anne Nabben to run the dining room and the bar. Try it, they are open for dinner every evening, under the stars, toes in the sand.

Story by Rona Coster

Having fallen in love with the old, quaint Brisas Del Mar restaurant in Savaneta, Dutch business partners Hans Veenhuysen & Robert Nieland decided to make the purchase. They bought the seaside building and decided to shut the restaurant down, renovate completely and reopen in the fall.

So far so good. Their plan has been put in motion by the dynamic Willeke Volgers, of Delifrance, who is at the helm of the project, and she reports that the new Brisas del Mar will reopen for business in early November.

Seafood lover from all over the world have enjoyed a more than thirty years relationship with the famed restaurant. The excitement of the drive, the entrance way with thousands of business cards, the fragrant indoor restaurant and the breezy outdoor terrace were all part of the Brisas del Mar experience, enhanced by delicious Fish Aruban Style, Keri Keri, baby shark, lobster tail, the Brisas Special, and the Commandeurs Dish, which were perennial favorites. Visitors and locals found King Neptune hard to resist—fish filet stuffed with crabmeat in a mouthwatering sauce which originated in Lucy and her daughters, Evelyn and Marchita’s kitchen.

The new edition of the old favorite says Willeke will maintain many of the original platters prepared by Jamaican-born chef Lakie P. Richards, a Caribbean cuisine specialist with over eight years in Aruba. Lakie, explains Willeke is a Fish & Pasta expert, who also has a special way with pastries and cakes, as well as a number of years as catering chef under his belt. Warm and energetic Lakie brings his natural enthusiasm to the kitchen and the menu.

Maren Knooren, the restaurant’s Dutch-born assistant manager with years of restaurant management experience is a very motivated lady, who also knows her way around the bar. She promises an exciting bar & drink menu.

Visitors and local who travel to the new Brisas del Mar will be rewarded with tranquility and stylishness at a seaside lounge, where they can sip good wines and nibble on delicious tapas, fresh fish and interesting dishes all day long without ever moving from their comfortable chaises!

Brisas del Mar is planning on going beyond food and offer a total experience, with music and ambiance.

The major renovations were aided by the professional eye of Jani Croes, a local architect/designer/artist, they were inspired by the latest Spanish and European trends aiming at bringing together locals and visitors in a typical Aruban atmosphere with a contemporary twist.