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Tuesday, June 23, 2015

The U. S. Virgin Islands: America's Caribbean Paradise..."So Nice, So Nice"

Ever since I was a teen and I took my first trip to the Caribbean, I have been enamored and fascinated by the tropical island lifestyle. From the palm trees, to 'da occent mon,' something about the calypso sounds of the steel pan, the warm trade winds, the white sand beaches and the friendly people of the islands has always given me a feeling of peace and well being. I love the lifestyle, the food, the serenity of it all. I have been  enraptured by all things tropical now for well over.....ahh, ok, there's no real need to get technical. You get the picture! Take 10 days on any tropical island in the Caribbean and by the middle of your first week of white sands, crystalline waters, a few Island Rum drinks and you can't help but to achieve what Michael, a friend of mine who is a native Bahamian calls, the "pace of the Caribbean." He states, "Here in paradise mon, everyteen ees stopped, but steeel moovin."

It's no wonder that so many people across the globe think of nowhere else to go with their vacations than to the turquoise blue waters of the Caribbean. What some Americans tend to overlook, is the fact that we have a part of paradise that we call our own, The U.S. Virgin Islands. No passport needed here, just your driver's license and some sun block. That is, of course if, you are an American citizen. More and more, vacationers are discovering these jewels of the Caribbean. So without further ado let's explore...

St. Thomas

Charlotte Amalie
In 1671, Danish settlers created a permanent colony on St. Thomas, the capital of the US. Virgin Islands and most cosmopolitan of the three islands, which boasts a colorful history of swashbuckling pirates. They named the colony after their queen, Charlotte Amalie of Hesse-Kassel, built Fort Christian and established plantations. Charlotte Amalie, which showcases some of the best displays of colonial architecture anywhere in the Caribbean, was actually Denmark's second largest city in the 1840s.

Along the waterfront, centuries old warehouses that once contained molasses, rum and spices are now filled with hundreds of duty free shops. Great sights abound also, with a view of Hassel Island, located in the middle of one of the Caribbeans largest and busiest deep water ports. 125 of this little island's 135 acres is now owned by the Virgin Islands National Park.

Havensight
Havensight is an area two miles east of Charlotte Amalie. It is the location of one of the island's cruise ship terminals, as well as many shops, and the Havensight mall. St. Thomas is one of the most cruise-ship visited islands in the Caribbean and has some of the best duty free shopping in this part of the world. About 1.5 million cruise ship passengers land here each year.

Fort Christian
The fort was constructed in the 1600s by the Danish government who occupied the small Caribbean island. As the oldest standing structure in the U.S. Virgin Islands, this fort has served as a town center, a government building, and a jail. It currently holds the St. Thomas Museum, which includes artifacts and art of the Danish period.

The 99 Steps
There are actually 103. Starting on Government Hill and ending right above Haagenhouse, this is a very popular attraction and when you reach the top, you'll find Blackbeard's Castle. Bricks to build the steps were brought from Denmark as ballast in the hold of many sailing ships.

Coki Beach
One of the most popular beaches the island has to offer is Coki Beach, famed for its crystal clear waters and home to Coral World. Here you can rent snorkels and explore the crags and caves of corals reefs located just off the beach and see all kinds of tropical reef fish. If you visit, this beach, be sure to check out some of the marvelous driftwood carvings and custom hand crafted sandals with Peter Eloi. Tell him Lou sent you.

Magen's Bay
St. Thomas is also home to one of the top ten beaches in the world, at # 5 last we checked, Magen's Bay. Shaped like a heart and located on the North Atlantic side of the island, Magen's Bay is a well-protected white sand beach stretching for nearly a mile. It is one of the most popular tourist destinations on the island. Entrance fee to the beach is four dollars per person. Legend has it, Sir Francis Drake used the bay as an anchorage while waiting for ships to plunder.

Paradise Point
One of the very cool things to do, is take the Sky Ride up 700 feet to the crest of Flag Hill, to a spot called Paradise Point, where views at sunset from the observation deck are spectacular. There is also a 1/4 mile hiking trail for the more adventurous, which will take you approximately 100 feet higher than the observation deck. You'll be greeted along the way by wild parrots, mongoose, iguanas and geckos. There is a bar and grill at the top for casual lunches or a tropical drink or two as you check out the stunning views of the harbor.

Dining
Carribean Patties
Caribbean patties
Johnnycake
Excellent restaurants abound all throughout the island with cuisines ranging from Caribbean and Dutch to classical French, but for me, the real taste of the islands is located around the many little shops of Market Square. It is here that you can get fresh made Caribbean patties (like an empanada or pastiche), containing either saltfish (cod), chicken and beef, or wonderfully warm Johnnycakes and superb Guava-berry Tarts, that are sold sometimes from the trunks of cars or from the many food trucks in and around the market. My favorite for breakfast was a nice saltfish pattie with a hot steaming cup of coffee followed by a buttery Johnnycake! Now 'dats island eatin', mon!

St. John
In 1956 Lawrence Rockefeller, through the non-profit organization Jackson Hole Inc., donated 5000 acres of land on St. John to the National Park Service. On August 2nd of the same year, the United States Congress passed legislation to establish the Virgin Islands National Park. The legislation stipulated that the Park's holdings on St. John could not exceed 9,485 acres. St. John contains a total of 12,500 acres. In 1962 the boundaries of the Virgin Islands National Park were expanded to include 5,650 offshore areas consisting of submerged lands and waters and containing a significant amount of coral reefs, shorelines and marine life. In 1978 the Park again expanded to include Hassel Island, a small island located in St. Thomas' Charlotte Amalie Harbor. The park service today continues to protect the natural and historic treasures of Hassel Island and St. John.

Cruz Bay
A short ferry ride from St. Thomas is it's little sister island, St John. Just 20 square miles , it is home of the Virgin Islands State Park and surrounded by some of the best and most abundant undersea wildlife in the Caribbean, this is the place to experience secluded coves, beaches, sun and sand that is the quintessential picture of a deserted tropical island.

By no means deserted, when you first arrive at Cruz Bay, just a short walk from the dock you are greeted by the visitor's center, boutiques, restaurants and taxis to take you to oneof the many beaches and destinations around the island. Stop by the Marketplace, an all inclusive Caribbean-style palazzo or Mongoose Junction, for excellent shopping and dining. The real attraction here, though, is the State Park and the beaches.

Trunk Bay
Voted the second most beautiful beach in the world, this little spot of paradise is home to a famed underwater snorkel trail. It is everything you could hope for in a tropical beach, with pristine sugar white sand and crystal clear waters. Never packed with tourists, it is very easy to find a secluded patch of beach behind on of the many trees that overhang the shoreline and relax while enjoying the warm waters.

Hawksnest Bay
This beautiful bay is the site of scenes shot for one of my favorite movies starring Alan Alda, The Four Seasons.


Virgin Islands State Park
Three fifths of St. John is the national park. This vast natural area is home to over 1000 varieties of plants, including bay rum trees, mahogany forests. Fruit trees such as mango, papaya, genip and plantain and at least 20 different types of orchids. There are many different trails and most information can be accessed at the Visitor's Center in Cruz Bay. If you rent a jeep to explore the island, don't be surprised if goats and donkeys and other wildlife from the forest greet your jeep. Some of the most spectacular water views you will ever encounter await you around every turn.

Annaberg Plantation Ruins
Built from 1797 to 1803 The Annaberg Sugar Plantation is a well preserved example of colonial industry. It produced Sugar, Molasses and Rum. Staff offers presentations a few times a week, or explore on your own. Nightlife is scarce, if any at all, as this islands main attraction is a relaxing day soaking up the sun and sand of one of the 'Jewels of the Caribbean"

St. Croix
Known for its plethora of historic treasures, this is the largest of the Virgin Islands at twenty-eight miles long and seven miles across. Christopher Columbus landed here on the Salt River on his 2nd voyage in 1493, naming the island Santa Cruz. After buying the island from the French in 1733, the Dutch planned more than 300 sugar plantations for the island, which resulted in great fortunes for those plantation owners who converted the cane into rum, sugar and molasses. America's first trade secretary, Alexander Hamilton, grew up here learning about foreign currency as an orphan working for a Christiansted merchant. Point Udall here is the easternmost point of the United States.

Christiansted
This unique Caribbean town looks almost exactly as it did in the 18th century with graceful arcades. Yellow brick is used in most of the buildings having come from Denmark as ballast in sugar and rum sailing ships. Shops and restaurants lead to a boardwalk on the north.

Fort Christiansvaern
Completed by the Dutch in 1749 for protection from pirates, you can tour this historic site.

The Steeple Building

 
This landmark was built in 1743 and was St Croix's first Lutheran Church. Two Sunday services were held each week. One in Danish and the second in Dutch-Creole for non whites.




The Government House
The Royal Danish government purchases and joined together two private homes in 1771 to create the administrative base for the Danish West Indies and is the St. Croix residence of the Governor of the U.S. Virgin Islands.

Frederiksted
Located on the west side of the island, this town also serves as St. Croix's Seaport. Established in 1751 and named after King Frederik V.





Fort Frederick
Finished in 1760, this was the western defense of the island.




Cruzan Rum
Rum has been made here for over 300 years and is made nearby at the Cruzan Distillery. Tours are offered Monday thru Friday. Yes, yes all you rum lovers, a sample is included in the tour!

I hope you have enjoyed this little trip to the Islands. 

Bon Appetit,

Lou

Monday, June 15, 2015

Up Close & Personal with Chef Michael Symon

I have known Michael some three years now, having first met him at the Fabulous Food Show in Cleveland back in 2012. Relaxed, humble and completely accessible, if you are fortunate enough to spend any time at all in his presence, or watch him interacting with his family, or sit with him shoes off, feet up, watching a Browns game on a Sunday afternoon, you'd be hard pressed to associate this laid back everyman with the public dynamo we all know as the public 'Chef Michael Symon.' His trademark laugh and smile are always right below the surface waiting to bubble over at a moments notice. When he's back in his beloved Cleveland, friends and family are his focus. But, underneath is a man who is driven. A man who's aware of how lucky he is to have achieved what he has, but not one that takes it for granted. See way back when, he rolled up his sleeves and went to work, first cheffing, then as a restaurateur, then as a beloved TV personality. The accolades now, are the result of years of hard work and dedication. To his craft. To his family. To his employees and to his friends. 

I have watched as fans approach him, hoping for a minute of his time, or a smile, or an autograph. I have never seen him not stop to take the time to make someone who approached feel important, even if it's a simple hello, a smile or to request a picture. Onstage, I have watched him capture the audience, making eye contact as if he's talking directly to each and every person there. He makes folks feel like they could easily sit back and grab a beer with him, over conversation about food, or riding his motorcycle, or debating with him over his favorite Cleveland team, The Browns. I've heard folks remark of him, "Wow, he's just like me." Having spent time with him, I can honestly say, "It's real." It's what has launched him to the top of his profession, garnering the title America's Favorite Chef.  

I recently caught up with him between shoots of his hit TV show The Chew, which he co-hosts with Daphne Oz, Clinton Kelley and fellow chefs, Carla Hall and Mario Batali. His TV career is varied and lengthy. Since 1998, with appearances on Sara’s Secrets with Sara Moulton, Ready, Set, Cook and Food Nation with Bobby Flay, hosting over 100 episodes of The Melting Pot and his winning season one of The Next Iron Chef on Food Network in 2008, he has been a regular in our homes. He appeared on four Food Network/Cooking Channel shows, hosting Food Feuds and Cook Like an Iron Chef, judging season three of The Next Iron Chef and competing on Iron Chef America. In January 2012, his show Symon’s Suppers, premiered on Cooking Channel and in September 2011, he joined the cast of The Chew as one of the show’s five hosts. Most recently, Michael was a mentor on the first season of Food Network's All-Star Academy.

A successful restaurateur, Michael recently opened his 14th B Spot Burgers, to go along with his other eateries, Lola Bistro, Lolita, Roast, Bar Symon and Mabel's BBQ. With his hectic schedule, I asked him if he misses being in the kitchen, just cheffing. "No," he laughed emphatically, "You know, I think that the misconception of a chef, especially in my capacity as a chef-owner, is that we work the line every week. I'm in the kitchen yes, but not on the line at a particular station. If you work just a station," he expanded, "when it gets busy, you see just that one station. I prefer to work the kitchen. I expedite, I watch the cooks a lot, but I haven't worked a particular station in God knows how long. Now, I do spend time on each station with the cook the first week when we open a restaurant." 

Many of you who are fans of the Iron Chef, will be happy to hear that Michael has a new signature line of cutlery coming out with Ergo Chef, LLC., available for delivery beginning in mid July, 2015. About a year in the making, Ergo and Symon will produce five individual knives for the Symon series. The blades will include a 9-inch chef knife; a 6-inch chef knife; a 6-inch serrated utility knife; a 7-inch vegetable cleaver; and a 3.5-inch paring knife. A four-piece steak knife set will also be available. The knives will be ground in the conventional Western-style, rather than with a Japanese beveled edge that is growing in popularity. Michael has opted for a small selection of blades, rather than an extensive collection of knives. “I’m of the belief you don’t need a giant set of knives, just a couple that perform at a high level,” Symon stated. “they have a unique handle that is not only stunning, but also very comfortable and durable. 

With  Mike, Scott & Randy from Ergo
I asked him, "Why Ergo?" "I love doing business with people that I like being around," he offered. "and yes, they make a beautiful knife and they make it at a super reasonable price. But aside from that, Michael and Scott Staib are just great people. If you're going to work with someone or partner with someone, you want them to have the same beliefs you do and the same morals you do. They are just really good people." I asked Michael what was most important to him in making a decision to put his name on a knife or series of knives. "For me," he responded, "there were a couple of things that were important. First, it had to be a knife that I was very comfortable using in the kitchen myself. Secondly, I wanted it to be a knife that any one of my professional cooks in the kitchens of my restaurants would use and be comfortable with. Lastly, I wanted it to be affordable for the home cook. Chef knives can be crazy," he continued, "I personally have been collecting knives for 25 years and I have knives that are ridiculously expensive. I wanted to get the look and feel of those knives, but in a package that the home cook would be comfortable buying. I also wanted a knife that one of my cooks on the line would be comfortable using every night, on the line, putting up with the wear and tear of putting out 300 meals. It had to be at a very high level for me to put my name on it, from a quality and look stand point, but also something that would be accessible to the home cook." Michael has not been shy in stating in the past that a chef or cook only needs a few good knives and I asked him to expand on that thought process.

"I don't think you need every knife in the set in order to get everything done, We have 2 chef' knives, both a 9' and 6 inch, a good serrated knife, a pairing knife and a vegetable cleaver because I do love using a vegetable cleaver. Then, we also have our steak knives." I mentioned to him that some have remarked that even at the reasonable price, it's still a bit expensive. He answered, "Obviously life is about what you can afford. That said, to be able to get a knife for $69-$79 that will last you a lifetime, as opposed to a knife you can get for $20 that you have to replace in a year, it just seems like a pretty easy decision to me." You can purchase Michael's Knives here: Michael Symon Cutlery

Our conversation then turned to his new hit show, The Chew. Winner of the Daytime Emmy for Outstanding Informative Talk Show Host along with his co-hosts, I asked him if when he first started this journey with the show back in 2011, he had any idea it would be the juggernaut hit that it has become. "I think with anything in life you hope for the best and plan for the worst," he offered, "Obviously I knew when we started that I already had a long term relationship with Mario, so I knew that was going to work. The other three hosts I had not met before. To end up being paired up with 4 other people who all have ended up being best friends, God I mean, you couldn't ask for more than that. We all just immediately got along and it's only gotten better from there." He added, "All of us cherish it and don't take for granted for a second how lucky we have it."

I pressed him for a behind the scenes anecdote that I could share with you all and he immediately spoke to Clinton being the cast's practical joker. "We're like a family," he explained, "so there's definitely a lot of razzing, kinda like you get between brothers and sisters. Every one definitely can give a joke and take a joke. This past week for instance, Clinton got me a couple times really good, so I had the person in charge of wardrobe order all his pants two sizes two small. When he was getting ready he kept saying, 'You know these are cut really weird, these are not fitting correctly.'  He laughed, "It happens all the time and we really do have a good time with each other."

Michael makes his Grandma's Risotto on The Chew

We then moved the conversation to a bit of the person behind the persona side of these interviews, discussing his relationship with his wife, Lizzie and his home life. "We met in the restaurant business back in 1990 and we opened Lola about 17 years ago. My favorite thing I ever do is cooking dinner for Lizzie and my family and friends, just making a meal at home. There's nothing more enjoyable than that." I asked about his hectic schedule and how the two of them balance it and their personal life. "It's like anything else, you get used to it. It's all about the people around me. I am fortunate to have folks around me that I've been working with some 20+ years now. Liz is with me
at all times, no matter where we are. We go back to Cleveland every weekend. We shoot Tuesday through Thursday then we head back to Cleveland.

I asked him to describe a typical day off for America's Favorite Chef. "I'm an early riser," he offered, "so I'm up usually by 5:30am. I head out and putz around the garden for about two hours or so, then I'll head out on the Harley to the gym, get a quick workout in and hopefully sneak in 18 holes of golf. After that I head back home about 1 or 2 o'clock and see what Lizzie wants for dinner and we hang out the rest of the day, me, Lizzie, Kyle and the dogs. I asked him "What's usually for dinner?" and he said "Well Lizzie is a vegetarian so oddly enough, being the meat chef, and I do eat a ton of meat, a lot of days I'll cook a vegetarian meal for both of us. The good thing is that with Lizzie being vegetarian, it always keeps me balanced."

I then asked Michael for the most important advice he would give to someone looking to make cheffing a career. "Be humble," he answered immediately, "learn something new everyday and don't be afraid of hard work because if there is one profession that truly rewards the hardest worker, it's this one." I followed up asking his advice to young culinary students. "I went to culinary school to be a chef and only a chef and maybe someday, own my own restaurant. If you're going to culinary school to be a chef , be a chef. Forget being on TV," he warned. "If you're angle is to be on TV, then you should go to school for the arts and learn to cook along the way" He also offered some advice to the aspiring home cook who wants to up their game in the kitchen. "Learn the techniques, not the particular recipes. If you learn the techniques, then you can make any recipe and make it your own."

I then turned the questions to a subject we both have in common; Our love. respect and admiration for Chef Jacques Pepin. Michael's has been quoted as saying that Jacques has been the most influential TV chef of all time. I asked him to expound on that a bit. "The thing that I love about Jacques is every time you watch him on TV, you learn something. From that, he has still made it entertaining and fun. More so than all those things, he is one of the most humble, caring people you'll ever come across." I can attest to this. A few years ago, after sitting with Jacques and casually discussing food and cheffing over coffee, he suddenly invited me to spend the day with him and have lunch at the International Culinary Center in New York City. Little ol me! Truly a bucket list moment for me. I asked Michael if he had a personal anecdote about he and Jacques that impacted his life.

"I was really lucky." he stated, "I was the executive chef of a restaurant called Giovanni's in Cleveland. I was 24. Jacques was in town and I got a call from his culinary producer, Susie Heller, whom I knew, and she told me she was bringing Jacques and Julia (Child) in for dinner." He laughed, "Lou, I was literally a trembling mess. I went out after the meal to say hello and he said, 'I loved the meal. I loved it because it was so simple.' I'll always remember that and it's always how I've tried to cook. Clean and simple. I remember he had a veal chop with morel mushrooms" It was immediately obvious in that statement that this was a special moment for Michael and I remarked to him that I thought it telling that even 22 years later, he remembered the evening and exactly what he prepared as if it were yesterday. Cool story.

As we finished up I asked him one last question pertaining to the Fabulous Food Show held each November in Cleveland and the place where I first met him. As it his Michael's hometown, it seems a special show for him. Invariably as we sit backstage in the talent's Green Room as it were, which has the talent trailers, lounging area with food and so forth, it seems Michael's entire family comes to visit. I have met his mom, dad, aunts uncles and cousins as they've enjoyed these small family reunions. I asked him what's so special about doing the show. "I think that because of the size of it you really get to interact with the people that come to it. Though it's a big show, it has a very intimate homey feel to it. It has a warm Mid-West feel to it. I just think it's a special show. And, Lou, anytime you can do a show and your mom can come see you from 10 minutes away, it's a good show."

It's seems there is no slowing down for this driven, dynamic chef. Michael revealed that he has a new show debuting on Food Network, Friday July 10th, but that was all he could share. Long-standing contractual clauses containing stiff penalties for disclosing specifics regarding any Food Network shows in production remain in force.

Cleveland's Iron Chef says he will continue co-hosting his popular ABC-TV daytime show, The Chew. His most recent Food Network series, All-Star Academy, in which he mentored a team of home cooks while vying against star chefs Bobby Flay, Alex Guarnaschelli and Curtis Stone, just concluded.

To connect with Michael, visit his website, www.michaelsymon.com or connect with him via social media on Twitter: @chefsymon, Facebook; Michael D. Symon and Instagram: @chefsymon
Michael also has a series of cookbooks, t-shirts, hats and more, all available here: Cookbooks and more....

I hope you've enjoyed reading this brief glimpse inside the world of Chef Michael Symon as much as I did bringing it to you!

Until next time, 

Bon Appetit, 

Lou