New Posts  All Forums:Forum Nav:

Hello to all

post #1 of 7
9/8/07 at 6:17pm
Thread Starter 
Hi Everybody:

My name is Angela Goring. I am from Barbados. I joined today and I am extremely excited to be a part of this great team.
I own a restaurant in the heart of the city Bridgetown. We specialise in Barbadian and Caribbean cuisine.

Regards,
Angela Goring
Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 7
9/8/07 at 6:57pm
Hello Angela, nice to see you here. I like this site a lot, lots of professionals (I'm not one) who like to learn from others and help others. It's a really nice hangout. It's fun. I for one am interested in your Barbados cooking expertise.

Welcome!
Reply
post #3 of 7
9/8/07 at 7:05pm
What is your menu like, or if more than one, what are they like? What is especially good in Barbados? What type of cooking and what type of seasonings?
Reply
post #4 of 7
9/8/07 at 7:43pm
Welcome to Chef Talk, Angela! We're very happy to have another Caribbean chef/owner here to add spice to the mix.

Andy's question about menu was on my mind too. Please share yours with us. I'm particularly interested in the local ingredients you use and the traditional or special dishes you offer your clientele.

We hope to see you here often!
Regards,
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #5 of 7
9/8/07 at 8:00pm
Thread Starter 

Foods in Barbados

Barbados is known as the land of the flying fish. These fish really do fly! Our indigenous dish is Cou Cou and steamed flying fish.
The Restaurant is called Ryanne's.
We have a breakfast and a lunch menu.
Our breakfast menu include offerings like bol jol which is made from codfish. This is served with bakes, breadfruit or green bananas. We also have fishcakes and fried plantains along with the traditional English breakfast.
Our lunch menu include rice and peas, macaroni pie, sweet potato pies, chow mein, yam pies. Cou cou's made from cornmeal, breadfruit and green bananas.
We also serve curried goat, jerk pork, beef stews, mahi mahi, marlin, kingfish...the list goes on
We use fresh herbs in our preparation. These herbs are thyme, marjoram, parsley, basil, rosemary, garlic. We limit our use spices that may contain MSG:bounce:
Reply
post #6 of 7
9/8/07 at 8:15pm
When you say "this is served with bakes", what do you mean by that? Baked biscuits or potatoes or??

Please tell me how you make fish cakes.
Reply
post #7 of 7
9/8/07 at 10:44pm

babados ,,, how exotic

your food sounds great Angela cant wait to hear more about it

its totally different to what kinds of things we might havein New Zealand
mind you we are more multicultural in our foods here now which is great
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
Great product that allows you to manually adjust the sharpening angle for each knife