Kitchen Creole

New Spice Pouches Make Cooking on Island Easy & Affordable – November 2014

kitchen creole spice pouches

Looking to make a delicious dinner on island, but don’t feel like cooking for hours? Well Kitchen Creole’s got just the thing for you.

Kitchen Creole recently began offering Villa Spice Pouches. Each pouch contains two tablespoons of one of Kitchen Creole’s seven spice flavors, which can be used to create two to three quick, easy and affordable recipes. The spice pouches will allow you to create a unique, personal cooking experience while visiting the island. It also allows you to sample one of Kitchen Creole’s delicious flavors without the financial commitment of buying jars of each.

These spice pouches make Kitchen Creole’s blends accessible as you can use just the right amount while on vacation … without worrying about leaving a half used jar behind. All of Kitchen Creole’s blends can easily be used as a rub or marinade for grilling meats, fish or veggies; however you can check out their website at for more detailed recipes.

I tried out one last night and within 10 minutes I had a pretty yummy dinner. Here’s what I did…

I stopped at Starfish Market and picked up some cheese tortellini and precut vegetables. I put two tablespoons of olive oil in a frying pan and added one tablespoon of the Primavera spice. I let it simmer for a bit before tossing in some vegetables. About eight minutes later I put the vegetables on top of the tortellini and voila, I had an amazing meal.

kitchen creole ingredients

kitchen creole cookingkitchen creole packetsKitchen Creole’s spice pouches can be purchased for $3.50 each at Shipwreck Landing in Coral Bay. They offer a discounted price of $3 each to villa managers and owners. The pouches are a great addition to welcome baskets or simply to have on hand in the pantry.

If you are a villa manager or owner and are interested in purchasing spice packets for your villa/s, please contact Chef Jim at (340) 626-8484 or email him at You can also visit for more information.

In the Kitchen with Jenn and Kitchen Creole – October 2014
pot roast 1

So about a month or so back, we told you about Kitchen Creole – seven delicious spices created by Chef Jim McManus and his wife Christy over in Coral Bay. The cool thing about Kitchen Creole’s spices is that they were made for people who aren’t the best cooks in the kitchen – you know the type of people that just need a little extra help … basically people like me.

(Full disclaimer: I am by no means a cook, nor do I pretend to me. I happily admit that Mr. News of St. John does the majority of cooking in our home and a HUGE thank you to him for that. So because of my admitted ineptitude in the kitchen, Chef Jim said I was the perfect candidate to try out some of his recipes. Naturally, I obliged.)

I was pretty excited to try out Kitchen Creole’s Bourdeaux Mtn Pot Roast. Chef Jim said it could be made in either a Crock Pot slow cooker or a Dutch over. I chose the Crock Pot route. Here are a few notes that Jim sent to me to get me prepared:

“This is a great one pot meal,” Jim said. “You can use a bottom round roast or other cuts of meat like Beef Brisket or even Flank Steak. If you make it a day, ahead it will be even better.”

Here are the ingredients:

4 pound beef bottom round roast, beef brisket or flank steak
2 tablespoons Bordeaux Mtn Seasoning
2 tablespoons olive oil
1 cup chopped carrot (2)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onions (1)
1 cup chopped fresh fennel (1 small bulb)
3 large cloves garlic minced
2 strips of bacon chopped
1 cup red wine
1/4 cup dry sherry, Marsala or cognac
14.5 can chicken stock
14.5 can stewed tomatoes
1 pound red or potatoes cut into 1 inch pieces
salt and black pepper
2 cups sliced button mushrooms

A little red wine for the pot roast and a little red wine for me…

wine pot roast

And here are the directions:

1. Season the roast with 1 tablespoon Bordeaux Mtn seasoning and refrigerate overnight.
2. Pre-heat oven to 350F if using a Dutch oven.
3. Heat the olive oil in a large nonstick skillet and sear the roast on all sides and transfer to a slow cooker or Dutch oven.
4. Add the remaining ingredients plus 1 tablespoon of Bordeaux Mtn, except the potatoes and mushrooms and cook for 5 hours.

pot roast 2
5. Add the potatoes and continue cooking for another hour until the internal temperature reads 170 and the beef is fork tender.

pot roast 3
6. Remove roast and allow to cool meanwhile add the mushrooms and cook for 15- 20 minutes
7. Season with salt and black pepper
8. Serve with warm French bread

And voila! Delish!

pot roast final

I have to say, it was absolutely incredible! I highly recommend this recipe, especially for those of you in the States looking for some comfort food this Fall.

Ready to try some of Kitchen Creole’s spices and recipes at home? You can taste and/or purchase them at Shipwreck Landing, Full Moon Café, Keep Me Posted and Pickles in Paradise in Coral Bay. You can also find them at Pink Papaya and Sugarbirds Gift Shop in Cruz Bay.

Not visiting the island anytime soon? You can purchase Kitchen Creole’s spices online at


Taste the Flavors of the Islands – August 2014
kitchen creole 2

There are so many interesting people on St. John who create amazing products right here on island. Today we’d like to tell you about a husband and wife team that creates some of the island’s most delicious flavors – Kitchen Creole.

Jim McManus arrived on island by way of Alaska with only a backpack and knife kit back in 2001. He started out as a sculptor with fine art degrees from School of the Art Institute of Chicago and The University of Chicago before a lifelong passion for food took him on a working tour of some of the finest kitchens in Chicago.

Inspired by ‘New American cooking,’ he traveled extensively throughout South America, the Yucatan Peninsula, as well as Nepal and Thailand before meeting and marrying his wife Christy on St. John. Together they worked to create Kitchen Creole, a natural culmination of Jim’s decade-long study of the region’s flavors.

Kitchen Creole handcrafts gourmet spices using only fresh, all-natural ingredients. It currently offers seven spices which can be used as rubs or marinades, or as seasoning agents in recipes. A few of their flavors are:

  • Bordeaux Mountain: Porcini mushrooms, fennel, Hickory smoked salt, rosemary and touch of Aleppo Pepper flake (From the Syrian Highlands) are carefully crafted together creating smoky flavors of earth and pine wood.
  • Condado Adobo: Based on the classic adobos of the Spanish Caribbean it is a unique blend of roasted garlic, cumin and coriander as well as Mediterranean and New World oreganos.
  • Jamaican Ire: This is a balance mild blend of Pimiento (Jamaican Allspice berries) smoked Adlerwood Salt and black peppercorns, granulated molasses and orange zest.

(Click here to see all of Kitchen Creole’s flavors.)

Chances are you’ve sampled some of these delicious flavors before, as Jim serves as the chef at Shipwreck Landing in Coral Bay.
Ready to try some of these spices at home? You can taste and/or purchase them at Shipwreck Landing, Full Moon Café, Keep Me Posted and Pickles in Paradise in Coral Bay. You can also find them at Pink Papaya and Sugarbirds Gift Shop in Cruz Bay.

Not visiting the island anytime soon? You can purchase Kitchen Creole’s spices online at


1 thought on “Kitchen Creole”

  1. Fabulous spices. Do not want these favors to die & go away. I know it took a lot out of you but keep going. They are great. Hope you can get a side business going of at least internet sales to get you back on track.

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