Posts Tagged With: Seaside Cafe turks and caicos

7 More Provo Bites

Bugaloos - SnapperA sample of some of Provos top dishes as featured in the summer issue of Where When How.  For past Provo Bites, click here.  We’ll be there in a week for another culinary adventure.

Wahoo Carpaccio at Caicos Cafe – If there’s anything as exciting as the left side of Caicos Cafe’s menu it is in my humble opinion the right side of the menu.  All that excitement causing the specials on the board to look lonely and out of place, like the lone sock in your sock drawer missing its partner (Why do people keep the single socks.  Hard to say goodbye or are they waiting for a miraculous appearance of some sort).  At any rate, all sorts of food magic can also be found on that special board, and if there’s fresh Wahoo in the house there’s a good chance  “Mad Max” will add it in this Carpaccio form.  Expertly prepared, sprinkled with capers and pink peppercorns, perfectly cut, silky smooth, melt in your mouth buttery “When Harry Met Sally” seafoodgasm goodness, worthy of a run on sentence.  Get this!Caicos Cafe - Wahoo Carpaccio

Conch Chowder at Le Bouchon.  Yes, these guys make a killer Steak Frites.  Yes, their escargot will make you slap your mama.  Yes, the place is always full of beautiful people, and NO that’s not the main reason we keep going back there Mrs Ziggy, aka the most beautiful woman I know.  And yes, even the simple stuff like the smoky, perfectly spiced, uncreamy Chowder is a winner at Le Bouchon Du Village.  If there’s one dish that showcases Pierrick’s and Julian attention to detail, this may be the one.

Le Bouchon - Conch Chowder

Peruvian Conch Ceviche at Seaside.  Here’s a fun tidbit for your next cocktail party.  Most people don’t realize the role Peru had on our ability to function as society.  Transportation networks, roped bridges, The Pisco Sour, all invented in ancient Peru.  But the biggest contribution that most dont know about is the Ceviche, the grandfather of TCI’s national dish, Conch Salad.  Young master chef Francois mixes in various peppers including Scotch Bonnet to give it the proper pleasant heat with just enough acid from the lime.  And in true Peruvian style, he throws in plenty of fresh veggies including corn to make it the island Conch Salad to beat.  The equally outstanding tuna Sashimi made this choice a tough one.

Seaside - conch salad

Romaine Lettuce at Lupo –  We all have our routines right before heading to Turks and Caicos.  Mine is having my fortune told.  “You will choose wisely” was a common theme, and I have to tell you readers, those fortune cookies are correct more often than not.  So I went against my comfort zone more often and ordered things that I normally never do, like this play on Caesar Salad.  Quite possibly the best Caesar you will ever eat.  Smoky Romaine, sharp Parm and crispy Pancetta bits round this piece of deliciousness.  Nicely done Lupo!

Lupo Romaine

Kerala Chicken Masala at Garam Masala – Garam is becoming a regular for us due to its splendid kebabs and colorful curries such as the Dal Makhani, Chicken Tikka Masala and this South Indian delight from the Kerala region.  Bright, complex, flavor packed dish we couldn’t get enough of.  In a strange way it reminded me of white Alba truffles as in a similar matter I was still enjoying this hours later via a series of pleasant little burbs.  Much to the chagrin of the NJ couple I met on the Beach a the time.  I suppose I could say its payback for the smells of Central NJ, but I’m too much of a professional to say or write something like that

Garam Masala - Kerala

Fettuccine with Guanciale and Black Truffles at Via Veneto – The fatty, deliciously salty Guanciale (pork cheeks) plays an important part here.  But its all about that truffle essence that tells the brain “now this is gonna be yummy (foodie technical term)”.  Just like when you put your shoes on and it feels sort of wet inside and you suddenly remember that your toddler was playing hide and seek again in the closet the night before and got a wee bit excited, your brain tells you its time to remove those shoes from your feet.  Via Veneto is quickly becoming another Italian force to be reckoned with.

Via Veneto - Fetuccinne

Sautéed Whole Snapper at Bugaloos (top)- A Snapper a day keeps the doctor away… and brings the creditors closer.  Take your creditors to Bugaloos so they could understand.  Freshly caught Red Snapper doesn’t require too much handling.  Some coconut milk, onions, pepper, garlic, and simple seasoning is the best compliment for the mouthwatering perfectly flaky piece of fish.  The inner barbarian Ziggy came out to attack this one with full force.  While the inner feminine Ziggy required an emergency cookie stop 20 minutes later.

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Categories: Turks and Caicos | Tags: , , , , , , , , , , | 2 Comments

TCI – 7 Top Bites

Lupo Dessert

As published in the current issue of WhereWhenHow

Living in NYC, trying to keep up with the ever so changing dining scene can be quite a challenge.  A challenge to avoid according to my Gastroenterologist and Accountant (Its the same person).  As a visitor, I’m finding a similar challenge in the island I like to call Providenciales!  Rotating chefs, new local spots, new local gatherings (fish fry), and yet another new Italian (yes please) are just some of the exciting changes as of late.  More choices normally result in a higher bar.  A higher bar means a well fed, happier consumer.  Here are 7 dishes that made us happy during the last trip.

B-52s rolls at Sora.  Fresh Tuna? check.  Avocado? check.  Rice Krispies? Yummo!  (It appears that the blogger community adopted “Yummo” as the new “Yummy” which reached its expiration date).  This was a delicious little snack we shared with our Kite Boarding meshugenahs friends.  The name most likely derived  from when you pick it up with your chopsticks, it will explode and dirty your pants.  When you pick it up with a fork however, it will stain your shirt.. and dirty your pants.  I later found out the dish was invented by the owner of a local Laundromat.

B-52s rolls at Sora

Conch Salad at Bugaloos.  This is one of those dishes that you know will be good as soon as it arrives.  Fresh, plentiful, tender conch that you just cant stop chowing.  No surprises here.  Unlike the surprise my 11 year old got the other day when her beloved Tootsie Role Industries stock sank as part of her school stock market game.  “But daddy, its Tootsie Role!  Who doesnt love Tootsie Role?”  Same people who love Airplane over Top Secret kid.  Enemies of America!

Bugaloos - Conch Salad

Lobster Risotto With Shiitake at Seaside Café.  Probably the most palatable Risotto we’ve had since the truffled beauty we had in Riva Del Garda, Italy (Show off!).  Rich, perfectly creamy, perfectly seasoned awesomeness that comes in one size: “Grande” (Read “American”, for Americans, in America.  Ok, not quite America but you know what I mean.  It just sounds more convincing like that)

Seaside - risotto

Homemade Troccoli “alla Chitarra” with Octopus at Caicos Cafe.  Jimmy Hendrix couldn’t play a sweeter tune.  Chef “Mad Max” utilizes all sorts of tools in this one including a guitar-like instrument (Chitarra) that he presses against the dough sheet.  The result is Pici-like (Tuscan pasta), wonderfully chewy, al dente goodness.  Add a super tender South Caicos caught octopus (another tool used to tenderize the Octopus), peas, roasted tomatoes, and basil (all cooked in the octopus own juices), and you have another Caicos Café classic.

Caicos Cafe - Troccoli

Grilled Lobster at Coco Bistro.  No wonder everyone looks happy at Provo’s most popular dining spot.  The “it’s a small world” ride of Provo continues to shine and dish out goodies such as this that just makes people weep with joy.  Caribbean Lobsta! – buttery, sweet, tender, with no hint of dryness.  Almost made me forget about Maine Lobster.  Almost!  Did you know that the most important thing when eating animal testicles is freshness?  I had no idea.  And I should probably stop watching Andrew Zimmern while writing this  stuff (PS Mrs Ziggy, in case I forget we need to get a new remote control.  And while you at it check with the butcher about fresh testicles.  Emu if possible.. those look nice)

Courtesy of Brilliant Studios

Courtesy of Brilliant Studios

Goat Curry at Jerkey’s.  Unless you can find a microwave at the old Sailing Paradise location, consider the still colorful tables of new Jerkey’s.  Succulent, mouthwatering, bonier than Sara Jessica Parker goat goodness.  We simply could not get enough of this dish, and the fantastic Jerk Chicken which could have easily been on this list instead.  A great Provo winter dish when average temps drop from 85°F  to 83°F.  Its 9°F here in NYC at the time of this writing.  You know its cold when your car is more Jewish than you, courtesy of a white yarmulke (sheet of snow) on its roof.

Jerkies - Goat Curry

Tiramisu and Panna Cotta with Balsamic reduction at Lupo (Top).  A heavenly finish!  May possibly be the best Tiramisu I’ve had on the island.  The Panna Cotta with the pungent balsamic was very unique and tasty indeed.  What a duo!  Update on our cold front.  Today, NYC is covered with ice.  i.e.  The annual “Sue Your Neighbor Day”.

Thats all I got folks… gotta run to court… er walk slowly with crutches.  Stay Hungry my friends!

Categories: Turks and Caicos | Tags: , , , , , , , , | Leave a comment

Turks and Caicos – Seaside Cafe

Seaside - tuna sashimi

March 21st, 2015 Update:

Get the Fish Sandwich for lunch people.  Its a couple of pickled carrots shy of being the perfect Banh Mi, although I sort of prefer this simplified version.  Toasty baguette courtesy of Caicos Bakery filled with expertly blackened fish grilled to flaky perfection.  Great little sandwich.  Moving on from Vietnam to Peru, Amazing Race style.  The Peruvian Conch Salad brings out our animal instincts, each time without fail.  If there’s one tip I could offer to the 15 TCI viewers I get per day (over 200 look at the Hell’s Kitchen Survival Guide alone, 15 at TCI), get some of that Peruvian.  We dont even need to open the lunch menu here.

We also had another outstanding dinner later on.  Nice and springy flatbread with goat cheese, pesto, and arugula.  A new discovery was the Conch Chowder that may have cracked our top three.  More of the delicious Tuna Sashimi, and Lobster Risotto of course.  Meaty Lobster was grilled to perfection, and the garlic butter that came along elevated the dish even more.  And as the old saying goes, when the going gets tough, the tough gets Salmon.  Meaning the weather was too rough for the fishermen and the freshest thing on the menu was Salmon, via Miami.  Teriyaki glazed Salmon (below) couldnt be cooked any better, with soba noodles, tofu, asparagus, miso sauce, and Wakame – Japanese Seaweed.  After watching seaweed all week long, it was time for revenge, Kamikaze style.  Best dish of the night.

Seaside Salmon

January 10th, 2014 Post:

“What?  Ziggy the great foodie is writing a post on Seaside Cafe?  What’s next.. Pizza Pizza” I can hear the critics already.  For many years Seaside was a decent, casual, resort (Ocean Club West) owned dining spot, not exactly a foodie destination.  But things have changed.  New owners took over (same owners as Opus), brought in a Coco Bistro veteran, and a new foodie powerhouse is born.  This is not your old Seaside, and I’m a couple of years late to this party.

Seaside new deck“Chef Driven” is a term used loosely these days.  Every place has a chef.  Some are great, some are ok, some are just learning on the job.  But then there are those chef who experiment, transform, and set trends.  The chefs that make me want to go there for the chefs, instead of the setting or atmosphere.  Quebec born Francois who started cooking from the young age of zero (I have trouble remembering simple facts sometimes but this sounds about right) knows a thing or three about cooking.  From dishing out all sorts of goodies in the army in Canada (Canada has an army?) at the age of 16, to sharpening his skills big time in Provo’s busiest Coco Bistro, Francois has gone a log way.

This was a first in Eating With Ziggy history.  Every single one of the 4 dishes we sampled in Seaside was a top dish of the trip nominee.  Choosing from this one will be harder than driving through a town that didn’t endorse Chris Christie.

A few months ago we went to a new risotteria in NYC to sample some delicious risottos from a renowned rice grower from Verona.  Some hits, some misses, and none came close to the risotto bliss of this lobster shiitake goodness at Seaside (below).  This was one of the most palatable risotto we’ve ever eaten.  Cheesy, well spiced, perfectly cooked arborio with tender, plentiful chunks of lobster and a lot of love.Seaside - risotto

The Escolar (aka “White Tuna” but not really) was another outstanding dish.  Another South Caicos beauty cooked expertly medium rare with jasmine rice, veggies, sweet wasabi mustard on one side and some sort of miso sauce on the other.

A note about south Caicos fishermen.  Lately those guys are simply kicking some serious ass.  Deep fishing for octopus, tuna, escolar are just some examples of what they are bringing to the table.  I don’t recall seeing so much locally caught fish on the menus, especially octopus.  Way to go South Caicos fishermen.  Way to go!

Tuna Sashimi with Wasabi mustard (top) –  A revelation!  Long time followers of Ziggy know how much I love a similar dish at Coco Bistro and it turns out that that was a Francois creation.  Fresh tuna from south Caicos, veggies, that wasabi again, and just a glorious concoction on individual tortillas.

Peruvian conch ceviche. Yet more awesomeness.  A fantastic combination of veggies (love his use of fresh veggies), fresh conch, lime and different peppers including scotch bonnet.  Addictive stuff to say the least.

Seaside is easily a top 5 in Provo after this trip!

Seaside - conch salad Seaside - white tuna

Categories: Turks and Caicos | Tags: , , , , , | 2 Comments

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