Where do chefs dine in Bermuda? We caught up with Director of Culinary Enrichment & Executive Chef Kathryn Kelly and Chef Instructor Annie Copps to discover the best spots on the island for food lovers and culinary connoisseurs. As any chef will tell you, cuisine is the key to the soul of a place – the perfect excuse to eat your way through Bermuda! Restaurant prices are typically on par with New York and San Francisco, but with some insider tips the experience will be worth it. From St. George to Hamilton and beyond, here are Chef Kelly and Chef Copps’ top recommendations for markets, restaurants and culinary experiences.
As a part of our Epicurean Insider video series that brings you behind-the-scenes culinary experiences, we’ll be sharing several classic recipes from The Culinary Center. For the complete recipe text, scroll below the video. Stay tuned for chef insights, market tours and more in the coming months!
By Fleet Corporate Executive Chef Franck Garanger
In the words of culinary legend Paul Bocuse, “Qu’il est difficile de faire simple.” That it is difficult to make simple. With cooking, the most difficult task is always to prepare something simple exquisitely. Simplicity requires great ingredients and great talent. Since you must always start with the ingredients for excellent results, on board our ships we continuously focus on sourcing high-quality artisanal ingredients.
Looking to dive a little bit deeper during your exploration of Asia? In each of our ports, our destination experts bring you unique experiences designed for seasoned travelers seeking an authentic slice of the local culture. Below are our top 4 Asia shore excursions for getting an inside look at the continent.
There’s something magical about the turquoise waters of the South Pacific and the local tropical ingredients that inspire flavorful fare. This classic recipe uses the standard breading technique of flour, egg, and bread crumbs, but with a twist – chickpea flour. I love the nutty taste of the chickpea flour as a substitute for traditional white flour. A proper breading technique creates a coating that steams the fish inside, so be sure to avoid overcooking it.