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Bars and Restaurants

Chef Ted starts Tradewinds column

The founder and former chef at Tage, one of the island’s best-reviewed restaurants, has launched a newspaper column in the St. John Tradewinds.  In his first effort, Ted Robinson said the bimonthly "A Kitchen Conversation" is intended "to get the point across that food and cooking should not be about a technical list of ingredients." Cooking should be simple and enjoyable.  "It should be about the act of doing it, adding your own personal touch…"

The first column included a recipe for "Dry Rub Grilled Mahi Mahi with fresh fruit, salsa, arugala, and crispy bread.  It calls for 8 seeds and spices and five fruits (simple?).  The list also includes a bag of Josephine’s Greens, a loaf of bread from Baked in the Sun, salt, pepper, and oilier oil.  Read his columns (1) and (2).

Meanwhile, Ted’s doing some promotion for his private chef business. Eric, on the Virgin-Islands-On-Line forum, post a link to Ted’s Supper Club.

St. John for less $

The St. John Sun Times has begun a new feature, "St. John on a Budget."  Given that the cost of living, and vacationing, is high, these tips are worth remembering.  The feature is certainly a reason to pick up a copy of the paper, too.   It published every other Wednesday.

Recent tips:

  • Shrimp Night at the Lime Inn:  Wednesdays, $21.95 all the peel-and-eat shrimp you want.  Get there early.
  • Appetizer happy hour at Paradiso:  Chef Paul Trujillo’s tasty starters are half price, from 5 p.m. to 7:30 p.m.
  • Movie Night at the Tap Room:  This has just started, and let’s see how long the MPAA lets it go on.  The show goes on Wednesday nights at 7 p.m.
  • Free golf:  The island’s miniature golf course, Compass Rose, offers freebies for kids Monday nights and  for groups of lady duffers Wednesday.  Locals also play free before 7 p.m. on Saturday.
  • Senorita Pizza: MiIller Draft and Lights, $1 all day.

How much would pay for dinner with Ted?

Katilady
The guru behind the restaurant Tage has joined with KatiLady Katering to offer "In Villa Private Dinners." 

Ted Robinson, the closest thing the island has to a "Top Chef" personality, is being hired out by KatiLady for gourmet food prep for six to 14 people.  The costs include $450 for him, plus tip, $125 for a server, and food shopping.  Using Mrs. Inquiring Iguana’s expertise at budgeting, dinner might come to $155 a person.

"Ted will arrive on site 1.5-2 hours prior to appetizer service and create the majority of your meal in your private villa’s kitchen," a brochure from KatiLady explained. "Ted will prepare and plate your meal. Our staff will serve each course while Ted will offer descriptions and details of your meal. KatiLady staff will leave your kitchen sparkling clean." Robinson is also available for cooking classes at $150/person.

His’s skills are such that he managed to make Tage, and its uber urban location, a "must taste" stop for splurging visitors during three years as executive chef. He departed a few months ago.

Cheech and Kevin, Part 2

BrewersWhile last weekend’s Beach to Beach Power Swim was a big success, after the race a good time was had by all at an island barbecue was at Oppenheimer Beach. At the beach, St. John Brewers Kevin and Cheech set up a tap to pour their new Island Summer Ale. We had a chance to talk with them about the new brew. Here’s part two of that interview. To listen on your computer, click the play button below.

You can also download or hear the file by clicking here.

Subscribe to News of St. John’s weekly podcast at the Apple iTunes Store and search for "news of st. john,"
or copy "http://fbarnako.libsyn.com/rss" and paste it into the "Subscribe" field under the iTunes software’s "Advanced" tab.  You can also use
that link to subscribe with other podcatching software.  If you’re having
a problem, e-mail: frank@newsofstjohn.com.

Beer makers introduce their new brew

Summer_ale
The boys at the Tap Room have been cooking something up, for months: Island Summer Ale.  It’s on island now. 

"It is a light refreshing summer beer perfect for our Caribbean climate," said Chirag Vyas (aka Cheech) and Kevin Chipman, owners of two-year-old St. John Brewers.  "It’s a recipe we’ve had in our files for a long time, and it just seemed right."

The beer is produced under contract by Shipyard Brewing in Portland, Maine and then shipped by container. "They brew to our recipe, and don’t change a thing," Vyas added.  The first cases of "Island Summer Ale" were cleared through Customs in the past week. 

The brewers, who also own the Tap Room, worked about six weeks in their brewing room at Mongoose Junction to get the blend right.  "We went well after midnight some nights," Vyas added, "It gets pretty hot in there with all the burners going."

Distribution of the new brew is underway now and a "launch party" on a beach is planned.

Ipod

In this week’s St. John Podcast, Cheech and Kevin talking about developing their second beer in two years.

To listen on your computer, click the play button below.

You can also download or hear the file by clicking here.

Subscribe to News of St. John’s weekly podcast at the Apple iTunes Store and search for "news of st. john,"
or copy "http://fbarnako.libsyn.com/rss" and paste it into the "Subscribe" field under the iTunes software’s "Advanced" tab.  You can also use
that link to subscribe with other podcatching software.  If you’re having
a problem, e-mail: frank@newsofstjohn.com.

Closest thing to a Starbucks

Bringin_the_fun
Alex Nydick, a self described girl from the Bronx, has opened “Bringin’ the Fun,” a spot for coffee, cookies, and Internet access. 

It’s up a flight of stairs, between the Banana Deck and American Paradise Real Estate, near Wharfside.

The cute open air cafe has comfortable chairs, a pretty good view and a tasty menu. "We sell coffee, espresso drinks, New York bagels, Edy’s Ice cream, milk shakes, baked goodies and sweet treats," Nydick said.  Her partner, Rance Pion II, conceived, designed, and built out the space. 

He did the heavy lifting – she does the heavy selling.

"I don’t mind being here 13 hours a day," Nydick said. "Someday soon, I’ll have employees," she added, hopefully.  Hours are Monday-Friday, starting at 6:30 a.m., Saturdays at 7:30 a.m., and Sundays at 8 a.m.

"Bringin’ the Fun" is also in the baggage storage business, if your villa’s not ready or you just want to spend a few more hours in Cruz Bay before you take the ferry to St. Thomas.  She’ll even help you carry your bags.

For sale: Baked in the Sun

The latest commercial property to be added to the Multiple Listing Service is Baked in the Sun, the award-winning bakery/sandwich shop on the third floor of the Marketplace.  Asking price is $450,000.  Town and Country Real Estate listed the business.  The bakery’s owner has agreed to train a buyer for up to four months.

Meanwhile, in other real estate news, the Polli’s restaurant space is becoming the new home of the Artists’ Association of St. John.  The Lumberyard location will give the group plenty of room to exhibit members’ works.