Tag Archives: St. John Catering

Ring in the New Year, Island Style: Celebrate with St. John Catering

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A flat lay image featuring evergreen branches, a decorative card that reads 'December Where the magic happens,' and two polaroid-style photos of smiling chefs alongside a plate of food.

Welcome 2026 the Island Way

As December unfolds and the holidays carry us toward the New Year, St. John begins to buzz with celebration. Whether you’re arriving on island for a festive family gathering, a long-awaited tropical escape, or a New Year’s toast under the stars, our team is here to make every moment taste memorable.

At St. John Catering, we believe great celebrations start with great hospitality—warm, thoughtful, and effortless for our guests. From intimate villa dinners to lively New Year’s Eve feasts, we handle the details so you can savor the people, the view, and the start of a beautiful new year.

New Year’s Eve, Elevated

Whether you’re hosting a full villa party or planning a refined dinner for your closest friends, we’ll craft a menu and service style that matches the tone of your night.

Think:

  • Passed canapés featuring local seafood & bright island flavors
  • Chef-prepared multi-course dinners plated tableside
  • A celebratory champagne toast (we can coordinate bar staffing, glassware, and mixers)
  • Late-night grazing boards for when the countdown calls for one more bite
  • From quiet luxury to festive and fun, we tailor every detail.

Wake Up to a New Year—Beautifully

There’s something special about the first morning of the year on St. John: pastel skies, calm bays, warm breezes, and that unmistakable feeling of fresh possibility.

Start 2026 with a villa brunch prepared just for you.

Sample New Year’s Day Menu Ideas:

  • Coconut rum French toast with caramelized bananas
  • Smoked salmon platters with capers, herbs & island bread
  • Egg frittatas with garden vegetables from Josephine’s Greens
  • Breakfast sliders, fresh fruit spreads, and local pastries
  • Fresh-squeezed juices, brunch cocktails, and curated coffee service

We’ll prep, serve, and clean up—so you can ease into the year in true island style.

January Travel: Peak Paradise, Zero Stress

If you’re planning a winter vacation in January 2026, St. John Catering can support your stay with:

  • Full-service villa dinners for families, friend groups, and special celebrations
  • Provisioning & pre-arrival groceries stocked before you walk through the door
  • Boat-ready meals for charter days
  • Welcome parties, sunset gatherings, or beach-picnic spreads
  • Multi-day chef services, perfect for long villa stays and milestone trips

Sit back and enjoy your time on island—we’ll keep your group fed, happy, and well taken care of.

Island-to-Table Flavor for Every Celebration

As always, our menus highlight the best of the Virgin Islands: reef-caught seafood, locally grown produce, Caribbean herbs, and island-inspired comfort dishes. Working with fishermen, farmers, and artisans across St. John, we bring freshness, quality, and authenticity to every meal.

How to Book Your Holiday & New Year Catering

Booking early is encouraged—New Year’s Eve and January travel are some of the busiest times on St. John.

Here’s how to get started:

  1. Share your dates & villa location
  2. Let us know the type of experience you’re envisioning—NYE dinner, brunch, multi-day service, provisioning, or something custom
  3. We build the menu, staff, and service details, tailored to your group
  4. Arrive & enjoy—you focus on your vacation, we’ll handle the rest

Start Your Year with Flavor, Warmth & Ease

From midnight toasts to sunrise brunches to the long, lazy days of January, St. John Catering is here to make your holiday travel unforgettable. Whether you’re celebrating with a group of friends, gathering with family, or sneaking away for something intimate and peaceful, we’ll help you make every moment delicious.

Call Chef Mathayom at St. John Catering: +1 (340) 690-3868

Prefer email? Reach out to office@stjohncatering.com to begin planning your New Year’s and January catering experience.

Christmas tree decorated with lights, ornaments, and a red skirt, placed in a cozy corner of a wooden-finished room with bookshelves and festive decorations.
Let us set up a beautifully decorated Christmas tree adorned with ornaments and lights, creating a festive atmosphere during your stay in St. John, USVI.

Caribbean Christmas: Celebrate the Holidays in Style on St. John

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Holidays, Simplified (So You Can Just Show Up)

This season, let our team turn your getaway into a true Caribbean Christmas. From trimming a beautiful tree in your villa to cooking an island-to-table Christmas dinner (or a relaxed holiday luncheon), we handle the details so you can handle the memories. Book your flight, arrive in paradise, and we’ll make the rest effortless.

We’ve always believed great hospitality is equal parts flavor and thoughtfulness. That’s the heart behind our holiday service: curated décor, a polished service team, and menus that honor both tradition and place—so every gathering feels festive, delicious, and unmistakably St. John.

A Tropical Twist on Tradition

Think classic comfort, brightened by the Caribbean:

  • Tree & Trimmings: We’ll deliver and set up a Christmas tree with warm lights, coastal accents, and elegant ornaments—styled to your villa’s look and your preferences.
  • Tablescapes & Touches: Island-inspired linens, seasonal greenery, and candlelight that glow against the evening sea.
  • Villa-Ready Pantry: Pre-arrival groceries, breakfast staples, and holiday extras (think local jams, fresh breads, and sparkling refreshments).
  • Festive Sips: Sorrel mocktails or a holiday punch; we can also coordinate bar setup and staffing upon request.

Island-to-Table Holiday Menus

Our holiday offerings blend beloved classics with bright, local flavors. Menus change with availability, but here’s a taste of what we’re planning:

  • Starters: Conch fritters with herb aioli • Roasted pumpkin soup with coconut cream • Garden salad from Josephine’s Greens with citrus vinaigrette
  • Mains (choose one or mix & match): Citrus-herb roasted turkey with pan gravy, slow-braised short ribs with tamarind glaze, and reef-caught snapper with garlic-lime butter
  • Sides: Island stuffing with plantain & herbs, creamy mashed yuca or classic mashed potatoes, charred local vegetables, and rum-glazed carrots
  • Desserts: Guava bread pudding with vanilla sauce, coconut custard tart, and spiced ginger cake with whipped cream

Vegetarian, vegan, and gluten-free options are always available. We’re happy to build a fully custom menu for multi-generational gatherings or intimate celebrations for two.

Christmas Dinner or Holiday Luncheon—Your Choice

Whether you’re planning a formal Christmas dinner, a relaxed Christmas Day luncheon, or a series of festive meals throughout your stay, we’ll match the tone you want:

  • Seated Villa Dinner: Chef-prepared, plated courses with professional service.
  • Family-Style Luncheon: A beautiful spread that invites lingering and second helpings.
  • Grazing & Canapés: For welcome parties, yacht days, or beach-picnic moments that feel spontaneous, but taste refined.

How It Works (Three Easy Steps)

  1. Tell Us Your Dates & Guest Count: Share your villa location, preferred date (Christmas Eve, Christmas Day, or the surrounding days), and any dietary preferences.
  1. Choose Your Style: Tree setup and décor only, full holiday meal, or the complete package. We’ll tailor menus and service to your plans.
  2. Arrive & Enjoy: We’ll handle provisioning, prep, staffing, and cleanup. Your job? Unwrap the view and make memories.

Rooted in Community, Crafted with Care

As always, we source thoughtfully, working with local fishermen and island farms like Josephine’s Greens to bring the freshest produce to your table. It’s the same “island-to-table” approach we shared last month, now dressed for the holidays: honest ingredients, careful technique, and warmth that lingers.

Let’s Make Your Caribbean Christmas Unforgettable

From sparkling trees to spectacular feasts, St. John Catering is ready to host your holiday—beautifully, seamlessly, and with the flavor of the islands in every detail.

Call Chef Mathayom at St. John Catering: +1 (340) 690-3868

Prefer email? Reach out to office@stjohncatering.com and we’ll begin planning your custom holiday experience.

A breathtaking view of St. John, showcasing the Caribbean Sea, lush greenery, and serene islands, perfect for a holiday escape.

From Coast to Coast and Beyond: A Year of Food, Family, and Travel

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A bowl of sautéed mushrooms served on a bed of arugula, with sides of macaroni, mashed potatoes, and asparagus in the background.
A beautifully plated dish featuring tender mushrooms, served in Vermont.

A Year of Journeys and Joyful Tables

For me, travel has always been about more than scenery—it’s about connection. Over the past year, I’ve journeyed from Costa Rica and Mexico to Philadelphia, New York, Vermont, Dallas, Puerto Rico, and more. Each meal—whether shared under tropical skies or around a family table—became a celebration of memory and flavor.

Last month, we talked about the “island‑to‑table” approach here on St. John—how every ingredient, from red hind grouper to mangoes, is chosen for its connection to the land and sea. This blog continues that story—through my travels and how those experiences feed my culinary vision.

Costa Rica & Mexico: Sunshine, Sand, and Flavor

In Costa Rica, the pace of life set the tone for meals—gallo pinto with just‑picked mango, fish fresh off the grill, and pineapples so vibrant they redefined sweetness. Mexico’s streets, in contrast, pulsed with energy—tacos al pastor, quesadillas, and buzzing markets taught me that authenticity is found in simplicity and passion.

These journeys reinforced the truth I bring home to St. John: when food is local, fresh, and rooted in place, it tells a story that enriches every bite.

Stateside Adventures: Philly, NYC & Vermont

The U.S. leg of my travels held its own lessons. Philadelphia’s cheesesteaks embodied comfort. New York offered an endless array—from bagels in Brooklyn to rooftop dinners in Manhattan. In Vermont, I slowed down: meals of farmstead cheese, heirloom vegetables, and warm maple syrup felt like a pastoral embrace.

Dallas Surprises & Puerto Rican Celebrations

Dallas’s Koreatown stunned me—banchan spreads and sizzling grills brought dinner to life. In Puerto Rico, I celebrated a birthday with mofongo, delicious mocktails, and sunsets that tasted of celebration. Meanwhile, trips to Arlington, VA and Wilmington, NC brought me back to what matters most, spending quality time with family.

Bringing It Back Home: St. John Catering

All these experiences reinforce one thing: food is connection, story, and memory. This isn’t just travel—it’s fuel I bring into every villa dinner and event with St. John Catering. Whether I’m serving reef‑caught snapper or island-grown mango, I build menus around the freshest ingredients, infused with the places and meals that inspired me.

And as in last month’s blog, my sourcing remains grounded in our community—working with local fishermen, farmers, and Josephine’s Greens for produce straight from soil to plate.

Let’s Create Your Next Culinary Journey

You don’t have to travel the world to taste it. At St. John Catering, I bring global inspiration and local authenticity to every table—whether for villa dinners, weddings, or special events.

Let’s make your next meal unforgettable—meaningful, delicious, and rooted in place.

Call Chef Mathayom at St. John Catering: +1 (340) 690-3868

Email: office@stjohncatering.com

A vibrant assortment of Mediterranean mezze in Philadelphia featuring dips, olives, and fresh vegetables, perfect for sharing and celebrating flavors.
A delicious plate of shrimp and grits from North Carolina, topped with fresh pico de gallo and green onions, showcasing a blend of Southern flavors.
Delicious tacos from Puerto Rico featuring fresh ingredients like lettuce, tomatoes, and cheese, served on a unique crispy breadfruit base.
Lechonera El Rancho de Apa. A traditional cooking setup featuring smoked meats in Costa Rica, showcasing the connection between food and culture.
A vibrant display of cacao pods alongside traditional grinding tools, reflecting the essence of local flavors and culinary traditions in Costa Rica.

How We Source Fresh Fish and Produce on St. John

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At St. John Catering, we believe that food tastes better when it’s rooted in place, when every bite tells a story of where it came from, who harvested it, and how it made its way to your plate. In last month’s blog, we shared how Chef Mathayom’s passion for food began in his childhood kitchen, where Thai-American traditions sparked a lifelong love for cooking and connection. Today, we continue that story by giving you a peek into the “island to table” philosophy behind each dish he prepares.

From Ocean Depths to Dinner Plate

On St. John, the sea isn’t just scenery, it’s sustenance. The fish served at your villa dinner might have been caught just hours earlier, hauled in by local fishermen who know these waters like their own heartbeat. This week, we’re featuring fresh red hind grouper, a beautifully mild, flaky fish, and tomorrow’s menu includes line-caught yellowfin tuna, procured directly from the dock and served with reverence for both flavor and sustainability. There’s simply no comparison to the taste of seafood enjoyed the same day it’s caught.

Island-Grown, Sun-Ripened, and Seasonally Inspired

The land here is just as generous. Take the mangoes, for example, sweet, golden, and warmed by the Caribbean sun. You’ll find them folded into chilled salads with mint, puréed into sauces with a hint of lime, or nestled beside grilled mahi and a glass of crisp white wine. From robust root vegetables and callaloo to heirloom eggplants and native herbs, St. John’s hillsides offer up seasonal produce that forms the foundation of every menu we create. Chef Mathayom doesn’t plan a meal and then source ingredients, he sources ingredients and then builds a meal around them. That’s how we honor both the seasons and the soul of the islands.

Our Favorite Local Farm: Josephine’s Greens

One of our most cherished sourcing partners is Josephine’s Greens, a small organic farm in Coral Bay known island-wide for its tender lettuces, peppery arugula, bok choy, edible blossoms, and fragrant herbs. Their greens add beauty, texture, and nutritional vibrance to many of our dishes, whether it’s a bright citrus-dressed salad or a colorful garnish atop grilled fish. These ingredients aren’t shipped in from far away. They’re nurtured right here on island, and that freshness is something you can taste.

We also work with farmers and purveyors on neighboring islands like St. Thomas and St. Croix, expanding our reach while keeping every bite authentically Caribbean.

Every Meal, a Moment

Our guests often tell us that dining with St. John Catering is one of the most meaningful parts of their trip, not just because the food is exquisite, but because it feels like it belongs here. Each menu is a custom expression of what’s fresh, what’s in season, and what suits the moment. Whether you’re toasting under twinkle lights after a beachside vow renewal or simply gathering your closest friends for a sunset dinner at your villa, we craft each dish with the same care Chef Mathayom learned as a boy: source with love, cook with intention, and serve with soul.

Let Us Bring the Island to You

You deserve meals that are as vibrant, natural, and nourishing as the view outside your window. With St. John Catering, every dinner becomes a love letter to the Virgin Islands—flavorful, beautiful, and completely unforgettable.

Let us bring the island to your table—with heart, heritage, and hospitality.

Call Chef Mathayom at St. John Catering: +1 (340) 690-3868

Email: office@stjohncatering.com

Fish Trap gets new life with St. John Catering

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We are excited to announce that Mathayom Private Chefs and St. John Catering is taking over the restaurant formerly known as the Fish Trap in Cruz Bay.

fish trap 1

The move represents a huge move forward for us after losing our previous space, Windy Level, in Hurricane Irma last September. Since then the team, under Chef/Owner Mathayom Vacharat, has been working hard to rebuild taking over the Little Olive Food Truck in December and the Fish Trap starting in 2018. We have also continued to provide the best in catering and private chef services across St. John and the Virgin Islands and are now taking reservations for the 2018 season.

As for our new space at the former Fish Trap restaurant owner Mathayom says, “We are going to make some big changes and hope to have our new space up and operating by mid-February,” so stay tuned for the grand unveiling in 2018. “And a big thank you to all the friends, family, and clients who have helped us get back on track so quickly; we look forward to serving the community once again.”

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Little Olive, our temporary home after the storms

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Owner Mathayom Vacharat leaning out the back of the Little Olive Food Truck, a new venture for his business St. John Catering. Inset picture shows Windy Level Event Space, his old establishment that was leveled by Hurricane Irma in September.

The 2017 Atlantic Hurricane Season is over, but it will not soon be forgotten. It transformed St. John and the Virgin Islands as one of the most destructive seasons in the Greater Antilles with damages estimated to be in the billions across the Caribbean. The storms changed both the physical landscape of the region as well as the lives of everyone who has come to live on or love these tiny, emerald islands.

With a resilient island spirit, St. Johnians would not wallow but rather rallied and days after Hurricane Irma struck reconstruction efforts were already underway. However, we’ve found that rebuilding after the storms hasn’t simply been about recreating things exactly as they were before because St. John will never be exactly as it was before. Instead we’ve had to adapt to unexpected opportunities and changes that arose in the wake of the hurricanes.

One of the most exciting opportunities we’ve had is to temporarily take over the Little Olive Food Truck in Cruz Bay (DMV parking lot). With Chef Shelly McElligott making breakfast and lunch daily we’re able to continue producing delicious food reflective of our dedication to rich flavors and the utilization of changing local ingredients.

Open weekdays from 11-5. Follow our Facebook page for daily menu specials and any changes to normal operating hours.

LO food 1LO Mat sooncomeLO food 2Lo printed menubetter ahead sign

August 2017 Full Moon Dinner – Crucian Collaboration #1

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When I went to St. Croix for their annual Taste of St. Croix this year, http://tasteofstcroix.com/ I was once again taken aback by the level of talent that the chefs there have on the regular, as well as the relationships that they cultivate with the local farmers. The agriculture community on Twin Cities is very in touch with the culinary world, and the final result is a food scene that is mature and robust.

While we do have our maintain our own garden next to the kitchen, have an organic farm in Coral Bay, and work with local fishing charters for product, the variety of locally sourced ingredients on St. Croix simply eclipses what we have on St. John.

As I was sitting at breakfast with other guest judges and one of the main organizers and producers of the event, Jane Watkins, and was expressing my jealousy of the chefs on our sister island having such abundant access to locally grown produce, she suggested that I try to find a way to collaborate with some of the passionate restaurateurs and chefs there. So I took her suggestion.

It has taken some time to organize, but this month, we welcomed our first guest chef of what we hope is many. Ryan Bennett is a former co-worker of one of our chefs, Vince Alterio, from back in their Chicago days, and has the culinary background to stand up with the best of them, including time working in some premier restaurants in Chicago, such as Gather and Graham Elliot before moving to St. Croix.

He is currently at Brew STX, an establishment not necessarily known for fine dining, but Ryan designed a menu that was both eclectic and familiar at the same time. We joined forces with Paul Kessock at Bellows International to pair a trio of Rose’s with the courses.

August’s menu was 90-95% locally-sourced and featured Caribbean-inspired flavors.  Here’s what our guests had to look forward to:

Sofrito Shellfish Consommé: Butter Sauce Conch / Avocado Puree / Salt Fish Lavash / Pickled Green Papaya / Fresh Racao

Pairing: Miraval Rose’

Roast Goat Roti: Crispy Roti /Tender Goat / Sweet Potato Puree & Chip / Mint / Turmeric / Coconut Rice

Pairing: Montes Cherub Rose’

Fruit: Mango ice cream / Pineapple Johnny Cake / Coconut Crunch / Lemongrass Gastrique / Basil / Crispy Plantain

Pairing: Josh Cellars Rose’

In addition, Chef Ryan and Chef Vince treated our patrons to some “one-bite” amuse bouche style plates.  This was the first time I got to attend as a guest, and although I won’t divulge what those one-bites were, I can tell you they were delicious!  OK, I may have had some wine and can’t remember properly at this time, so instead I will distract you with pictures of food.

Ryan, Isabela, and Vince
Chefs at work
Soup, pre-broth

The soup course was meticulously plated prior to being dropped in front of the customers.  The broth was a concoction of Thai Basil Tea and Habanera Peppers, and was poured table side from French presses after the bowls were set down.

Goat “roti”
Plating in the kitchen

Chef Ryan sourced out locally made roti shells on St. Croix, and chose to plate with braised local goat, sweet potato (two ways: chip and puree), mint, turmeric, and coconut rice.  All of the guests completed decimated their plates.

 

“Fruit”

“Fruit” dessert: As promised, a combination of tropical flavors that seemed to explode on the plate, as well as on the palate.

We look forward to welcoming Chef Frank Robinson, a St. Croix native, in November for the second in our Collaboration Series.

Special thanks to St. John Inn for housing our guest chefs and providing a special rate for anyone wishing to stay the night and attend one of our dinners.  Check them out here: http://www.stjohninn.com/?gclid=CKO144bo8NUCFUxahgod9ckDAA

September’s dinner will be around the Harvest Moon and feature foods from the Great Midwest.  Friday, September 8th, so call us to reserve early!  340-777-5464.

 

 

June 2017 Full Moon Dinner – I Bahn Heh

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Chefs: Mathayom Vacharat, Vincent Alterio, Patrick Ryan

Gardner: Mathew Gibney

The Crucian Dictionary defines the term ‘Bahn Heh’ or ‘Baan Ya’ as, “Born here. Native. Belonger. This expression, part of the vernacular since time immemorial, is increasingly heard as immigrant islanders assert themselves in the community. This is indeed unfortunate as one realizes that the most defiant shouters of ‘Baan ya’ are themselves children of an earlier wave of immigrants. [First seen in print in the St. Croix Avis, 18 Feb. 1868.]”

To that end, with St. John Carnival in full swing, we wanted the June Full Moon menu to celebrate what we felt was an amalgam of many of the different flavors that were brought to the Virgin Islands, added to the culinary melting pot, and presented as what are now considered local dishes.  We also wanted to use what is sourced locally, as is custom practice for our kitchen.

Of course, we had to put our own twist on things as well, so non-traditional was the norm.  We linked up with Bellows and West Indies to pick a variety of wine selections.

In keeping with our commitment to give back to the world community, we decided to match any contributions to our beloved Pan Dragons steel pan orchestra.  Our patrons generously donated at total of $325, for a grand total of $650 donated!  Thank you to everyone who gave.  Feel free to continue showing the music program some love here: https://www.gofundme.com/st-john-love-city-pan-dragon-steel

Without further ado, here is the menu:

SLOW SEASON: Windy Level Baby Romaine / Smoked Eggplant / Stuffed Crouton / Coconut Hot Pepper Sauce
Pairing: Ferrari Carano Fume Blanc

Flavor Injectors!

Smoked Eggplant, Stuffed Crouton, Hot Sauce, and Baby Romaine

The greens, including baby romaine and Swiss chard, were picked from our garden and shocked in ice water.  The eggplant came from the lovely ladies who have their produce stand in Cruz Bay Park, and we smoked it for about 2 hours.  The crouton was seared and then stuffed with a Buttermilk-Herb dressing.  The hot sauce was inserted into flavor injectors and positioned into the crouton.  Voila!

CARNIVAL TIME: Wahoo Kallaloo / Lobster Dumpling / Saltfish Escabeche
Pairing: William Hill Central Coast Chardonnay

Salt fish with a smoky essence, lobster dumpling in kallalo

I see food and I eat it!

A semi-traditional Kallaloo was made with Okra from Ridge to Reef Farm in St. Croix, celery, onions, flavor peppers, malabar spinach, lobster stock, and lots of love!  A dumpling with chunks of Rock Lobster tail was added at the end, and on the side, we served an escabeche of salt fish, topped with passion fruit from our vine, and placed under a glass dish filled with apple wood smoke.  Oregano was chosen for the garnish.

CORAL BAY MASSIVE: Salt Pond Salt-Crusted Pork / Pumpkin Johnny Cake / Jerk Mushroom Sauce
Pairing: Domaine Carneros Avante Garde Pinot Noir

Kind of like an open-faced slider
Ribs are edible garnish

Salt Pond is a treasure trove for harvesting our local salt supply, and our crew brought back about a year’s worth last month.  We decided to crust and roast a pork loin, then add a whole bunch of pumpkin flavor by way of pumpkin spice Johnny Cakes, pumpkin slaw, and pumpkin puree.  We finished the plate off with a Jerk-seasoned mushroom sauce, the ribs that were trimmed from the loin, and fresh scallion.

DRUNKEN GOAT: Mango Beer-Braised Goat / Green Pea Pastry / Oxtail Demi / Spicy Tomato Jam
Pairing: Achaval Ferrer Mendoza Malbec

Ooooh, artsy!
Deconstructed Shepherd’s Pie
Braised to perfection
This dish is Rich like a Rockefeller

We ended up using mutton instead of goat as our main protein, but then after making the oxtail demi, decided to mix the oxtail meat in with the mutton to create a delicious partnership of flavors.  Planning for something like a deconstructed Shepherd’s Pie, Chef Vinny took our peas and made a crispy flatbread from them.  The spicy tomato jam cut through the richness of the dish with spice and acidity, while hints of mango perfumed the meat.  A pistachio crust was then applied to brighten the plate and add a bit of crunchy texture.

RECOVERY AND THERAPY: Sweet Plantain Monfongo Napoleon / Champagne-Sorrel Sabayon / Chocolate
Pairing: Batsiolo Moscato Bosc D’La Rey

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We have had an abundant fruit season this year, and so plantains also made the menu.  Yes, it’s true that Mofongo is orginially from Puerto Rico, but since they are so very close and we are told to, “Love thy neighbor”, we figured why not incorporate the dish somehow.  Ripe plantains were cooked, mashed, and seasoned with a bit of chili, then formed into cakes seared.  Spiced Tuille Cookies were par-baked, cut, and finished off.  The Champagne Sabayon was infused with Sorrel Liqueur from St. John’s very own Sharelle Francis.  Plating involved Chocolate Ganache, and torching the Sabayon to create a burnt marshmallow flavor.  Eating it was like taking a weekend trip to visit Boricua.

Next month, for July, we will be exploring the flavors of Southeast Asian cuisine, and serving a fantastic family-style menu with beers and Suntori Whiskey.  Come Thai One On with us on Monday, July 10th.  Call our office during business hours to reserve a seat for only $55pp   340-777-5464

We are also SUPER excited at the prospect of having our first guest chef appearance in August by way of Digby Stridiron of Balter in St. Croix!  http://www.balterstx.com/ Saturday, August 5th is the date.   Mark it in your calendars now; it’s going to be epic.  We hope to have a guest chef about every three months.

We will be posting our upcoming concepts for the year very soon, so keep an eye on our homepage and our Facebook page for details.

Until next time, enjoy Carnival and the Holiday week!

 

 

May 2017 Full Moon Dinner – Kickin’ Ash: Smoked and Grilled

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The May Full Moon represents, in many ways, a fresh start.  It’s called the “Flower Moon”, “Milk Moon”, or “Planting Moon”.  For those of us in the service industry on St. John, it usually marks a period when High Season comes to a close, and we are finally slow enough to take a rare break before Wedding Season and Carnival start kicking in.  For many people in the States, it constitutes the end of the school year, the approach of Memorial Day and summer, and weekends outdoors with the family.

To that end, we wanted to do a dinner that was a tribute to the beginning of BBQ Season.  What better way than to build our own Grill Pit for the occasion?  The talented Chef Ben Lewis spearheaded our project from head to toe, with the assistance of Chefs Vince Alterio and Pat Ryan, and got the entire thing sketched, sourced, and built in less than a week’s time!  Our space just got a Redneck Upgrade in a very cool way.

Gardener Mathew Gibney and Chef Ben Lewis
Firing up The Beast!

 

We collaborated with Glazer’s Premier, who hooked us up with Hess Wines for this event.  Take a look at the menu and pairings:

Folks were actually texting us about how excited they were for this dinner, especially the meat portions!  Let’s take a look at the courses in detail.

Course 1: Full Nest Syndrome

Grilled Quail / Chorizo-Date Stuffing / Sweet Potato / Smoked Pepper Sauce

We decided to build this plate like the bird was sitting in an actual nest, so we threaded and fried the Sweet Potato, perched it on a plate that was dusted with Moringa Powder, and accented it with our Smoked Pepper Sauce.  The Quail was par-grilled on our new toy and finished in the oven prior to plating.  Sekhem, Mathew’s son, was thrilled to help stoke the fires!

Young Master Gibney
Marking off the Quail
Salt-Crusted Driftwood from Salt Pond
Quail Plate (angle1)
Quail Plate (angle 2)
Quail Plate (angle 3)

 

 

Course 2: Day and Night

Day: Morbier / Quail Egg / Lardon / Grilled Brioche

Night: Morbier Fondue / Short Rib Skewer

Here, the goal was to create a dish that used the same ingredient in two different ways.  We chose Morbier because of it’s duality.

From Wikipedia: “Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté (cheese), cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk.”

The Quail Egg was a simple sunny side execution, and the Lardon was Apple Wood Smoked Bacon that was grilled and then thick cut.  The Fondue was actually more of a Mornay, but we weren’t splitting hairs that day.  We did a 13 hour Sous Vide on the Short Rib prior to slicing and skewering, and dusted it with Smoked Paprika.

Breakfast for Dinner!
Cheesy Sauce, Aerial View
All pretty in a row

 

Course 3: Dust in the Wind

Smoked Wahoo / Lime Ash / Windy Level Greens

Fairly straight-forward and clean flavors dominated this plate.  Even though the Wahoo was smoked, we brightened it up and made it into a salad with Radish and Preserved Lemon, then stuffed it into Baby Romaine from our garden, tied with Lemongrass.

There were two types of Lime Ash on the plate.  One was rich and dark, made from the rinds, with almost a roasted coffee feel.  The other was dehydrated Lime Juice, which added the tart, citrus notes.

We finished the plate with Charred Tomato, Preserved Lemon, Green Goddess Dressing, and Nasturtium Petals.

Artsy-Fartsy Salad

 

Course 4: Table Top Luau

Al Pastor Roast Pork / Taro / Charred Pineapple

Chef Ben Lewis really wanted to take charge of this main dish, so we gave him free reign to cook the pork as he envisioned.  Marinated slices of Pork Shoulder were layered and skewered, wrapped, then set in a water bath for 18 hours.  After chilling it to retain it’s shape, they were then wedged in between Pineapple tops and bottoms, brushed with a spicy balsamic reduction, charred, and roasted to bring back to temperature.  We served these standing up, surrounded by a nest of Grilled Pineapple, Fresh Thyme, and Chicharrones.

Side dishes to complete the Luau feel were Taro for Caribbean Poi, Forbidden Black Rice, a Jalapeno Bread Panzanella, and a Roasted Beet “Poke”.  We gave each communal table a knife and designated one of the patrons to be the carver.  I think having guests participate in the action gave every table more of a family feel and some easy talking points.

Stand up and be counted!
Caribbean Poi
That pork has a loud bark
Black Rice / Banana Leaf
Chef Pat’s first FMD 🙂
Panzanella
Beet Poke

 

Course 5: Go Nuts, Go Bananas

Grilled Banana Bread Tamale / Cinnamon Ice Cream / Smoked Pecans

Usually by the time dessert comes around at our dinners, our guests are full and happy.  So we have gotten into the habit of reducing our portion sizes a bit with the hope that no one leaves overstuffed.  We purposefully made our sweet treats more lightweight this time, especially considering that some of our dishes were on the heavier side of the palate.

Taking Banana Leaves from our garden, we softened them in hot water and rolled cigar-sized tamales.  After baking them, we set aside and grilled them to bring them back up to a nice, warm temperature, as well as add that light smokiness we were using as our central theme.  After pairing it with a small scoop of Cinnamon Ice Cream, Smoked Pecans, and Smoked Maple Syrup, we sent it out into the dining areas.

Oooh La La
Tamale Time
Simple yet elegant

 

Overall, guests seemed to be pretty thrilled with everything.  Our front of house team crushed it (AGAIN), and in the kitchen, we had a ton of fun.  So much so that we forgot to take a group photo!  C’est la vie, no?

Join us on Friday, June 9th for the next exciting edition of the Full Moon Dinner!  I Bahn Heh: Local Flavors and Ingredients (5 courses).  Call us at 340-777-5464 to reserve your space, or just say hi.  It can get lonely behind a computer screen all day…

After that, we are planning some really special treats for the 2017-2018 Full Moon program, including possible collaborations from some guest chefs!  Keep an eye out for the schedule of concepts, and we hope you’ll be able to experience one for yourself sometime soon.

April 2017 Full Moon Dinner – Raw Deal: Uncooked and Cured

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April’s Full Moon is sometimes called the Pink Moon, and when I think of pink food, visions of rare or raw meat come to mind.  This was the premise for the FMD menu in April, and our chefs Vince Alterio, Ben Lewis, and Pat Ryan took the idea and ran full steam ahead with it!  This menu didn’t have as many items from our garden as last month, but Mathew Gibney has begun the replanting process.  We are also planning some changes for the garden space (more on that next month).

We don’t usually delve into the world of raw foods too deeply, but it’s so much fun to experiment and try new things.  Variety is the spice of life, right?  Check out the bill of fare we put out:

 

  • Beet-Cured Salmon / Cold-Smoked Salmon Roe / Shaved Egg Yolk / Green Goddess / Beet Chips
  • Chilled Raw Tom Ka Soup / Fresh Local Catch Ceviche / Coconut / Lime / Hot Pepper / Nori
  • Duck Breast “Bacon” / Iberico Jamon / Beef Carpaccio / Spicy Mustard / Pressure-Pickled Vegetables / Dehydrated Vegetable Crackers / Lettuce / Sundried Tomato
  • Compressed Fruit / Almond Milk Glace / Local Fruit Granita

 

I read somewhere that, technically, you aren’t supposed to heat any food over 108 degrees Fahrenheit.  We used a good amount of raw fruits, vegetables, and grains, with the idea is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. Some fans of raw food diets believe cooking makes food toxic.

We also wanted to keep things interesting and so employed a variety of techniques that allowed us to use the foods in different ways.  Dehydration, curing, compression, and acidity were all weapons of the team’s arsenal this month.

And lucky us, we had the inimitable Holly Chipman along for the ride to help us out with some fantabulous mocktail concoctions.  However, it was reinforced and made apparent once again that St. John is far from a dry town, and most guests asked to have their mocktails “upgraded” to a full on adult beverage.  Holly incorporated the Raw concept into her drinks, and paired the flavors beautifully with the dishes.  She named them after restaurants she admires.

  • Russ and Daughters:  Cucumber Water / Dill / Local Grapefruit / Lemon
  • Tram’s Kitchen:  Lychee / Thai Basil / Ginger Limeade
  • Dish Osteria:  Black Tea “Sangria” / Cinnamon / Cloves / Allspice / Star Anise / Angostura / Pomegranate

Without further ado, here is the food porn, sans drinks (because all of us were too busy to remember to takes pictures of them).  But trust me, the drinks were BEAUTIFUL!

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The color on the Beet-Cured Salmon just pops so well.  We topped it with the dehydrated beet and cured egg yolk, and finished the plate with avocado, cold smoked salmon roe, and local greens with green goddess dressing.

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The Raw Chilled Tom Ka Soup, accented with Mahi Ceviche, Chili Dust, Cilantro and Thai Basil Flowers, Coconut, and Lime.  We realized at the last minute that Nori is actually toasted, so we chose to omit that piece in order to keep the dish truly raw.

 

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For the protein plate, we cured duck breast for nearly three weeks, pressed it, then added a cold smoke to it to give it a bit of extra flavor.  We sliced the Iberico Ham razor thin and instead of the beef carpaccio, decided to do a beef tartare.  For the pickled vegetables, we put them inside a chamber vacuum sealer to force the pickling liquid into the produce rather than cooking them.  The dish was accented with truffle aioli, spicy whole grain mustard, sun dried tomato salsa, and moringa powder.

 

Chef Ben (left) and Chef Vinny plating dessert
Raw Dessert Trio

 

Dessert was kept simple.  Again using our vacuum chamber, we compressed fresh fruit to give it a different texture and paired it with Passion Fruit Granita (garnished with fresh Soursop), as well as an Vanilla-Almond Milk Shooter.

All in all, another phenomenal dinner by our team of talent.  We also got to celebrate a birthday with one of the guests!  Next month, we will be Kickin’ Ash: Smoked and Grilled.  Pretty much the exact opposite of this month…

Thanks to all who participated and worked this event, and see ya next time!

Group Shot!

It’s Jill’s birthday!