There’s a new generation of Bahamian chefs in Marsh Harbour, Abaco that are tired of playing by the rules. They’re remaking traditional Bahamian classics but infusing it with different flavours. They’re adding wine cellars filled with wines that you can’t find anywhere else on the island. They’re changing the food culture as you know it but in the best way possible.
The chefs at the local restaurant, Da Blue Hole want their food to provoke a reaction. “What we’re trying to build here at Da Blue is something amazing. Something where Bahamians and tourists alike can enjoy an experience when they come. They could see the presentations, taste the food, the flavour and say wow,” says chef and co-owner Antonio Huyler. At this restaurant, that is conveniently located on the harbour, you can choose between classic favourites such as a simple bacon cheeseburger or a basket of signature wings. Or you can opt for Lemon-Scented Island Fish Cakes or a classic Bahamian favourite Tuna and Grits, the only thing it’s not like how most people prepare it. Rather than tuna salad prepared on soft, warm island style yellow grits, the tuna and grits at Da Blue Hole is ahi tuna prepared on herb polenta, a play on one of the simplest dish proving that no Bahamian classic is beyond reinvention.
Read the full story here.
Leave a Reply