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.