The Resto Manifesto | Island Brothers & Cie
SAVOUR CACIQUE | BON VIVANTS
We’ve canvassed our epicurean inner circle and devised a guide that will become your “last meal” lifeline to eating your way around this soulful archipelago. The first stop is one for haute cuisine like no other, the ever elegant, ‘Island Brother’s & Cie’. A new fine dining temple executed by Luke Ducasse celebrates the French Bistro under the precise hands of Chef Exécutif, Thomas Deoux. With Parisian beginnings under a distinguished chef who doubled as a father, Island Brothers was carved with fond memories of the beloved cobblestoned city paired with the first-of-its-kind top-tier gourmet in Nassau. The menu ambitiously coaxes refined French flavors whilst peppering dishes with island-fresh sensations. With one of the best atmospheres around, Island Brother's has always got crisp, vibrant salads, exceptional meats and well-prepared plats du jour on offer.
Well, when in France… Bon Appétit !
Savour Cacique | NEW PROVIDENCE CONCH CHOWDER
This is The Bahamas after all, and our tropical climate is perfectly-suited to the business of quenching thirst. But there is quenching thirst and there is quenching thirst in style - as Ernest Hemmingway would surely attest to. So it comes as no surprise that this authoritative figure on how to live life well should be a key inspiration in Nassau’s hippest new hedonistic hideaway. Welcome to another episode of #SavourCacique in which we waltz first-through-the door to Bon Vivants — a place where the promise of “living well” is completely attainable.
Savour Cacique | Partridge in a Pear Tree
Last time we hung out with island-hopping-culinary-explorer Monica Hutchinson, she speared us some Grouper, wrapped it in banana leaves & toasted coconut pesto, and DJ’d the party with our tastebuds! In this episode of Savour Cacique, Monica is back with a unique fusion of fresh island flavours with soul-warming New England chowder-ness.
Savour Cacique | Sol Vibrante
There is a warmth that tumbles out of winter time; when all else is cold. It radiates from those lucky enough to find themselves supping on a uniquely-festive Partridge in a Pear Tree - a “fireside thirst-quencher” designed by our go-to cocktail craftsman Kyle Jones, of Young’s Fine Wine. In this episode of #SavourCacique, our merry concoction sparks something deep inside, reminding us islanders that the season carousel has spun full circle once again, fusing notes of all things wintery, to ensure that Christmas is not forgotten…even in the land of eternal summer!
Savour Cacique | SUN & ICE
To ensure that you are taking full advantage of the highly-anticipated mango season we are teaming up with our go-to cocktail craftsman, Kyle Jones, of Young’s Fine Wine. For this episode of #SavourCacique Kyle brings you the tastebud temptress, Sol Vibrante, fusing The Bahamas' freshest mangos with some of Brazil’s finest Cachaça.
Savour Cacique | "BEAUTIFUL BOY" INSPIRED BY KAMILAH
As The Bahamas premier DMC, we are always on the look out for the freshest talent, and you don't get much fresher than ice-cream visionary Chef Wayne Mocur of Sun & Ice - a trailblazing Bahamian ice-cream company specializing in true-true Bahamian flavours. Inspired by a colorful island culture and seasonal, locally-sourced ingredients, each flavour has a tale to tell.
Savour Cacique | Banana Wrapped Grouper with Toasted Coconut Pesto
The concept is as powerful as it is timeless: Bring together magic ingredients and produce magic results. We would have the musician entrance the cocktail maker with her soulful sounds while he crafts a cocktail to her tune. Read / listen on to find out how "Beautiful Boy" was born...
Savour Cacique | Ever The Optimist
A wise man once said that growing your own food was like printing your own money. With this dish, the brainchild of Monica Hutchinson, our spear-fishing-island-hopping culinary explorer, we couldn't agree more. Because every spring-season ingredient is from our bountiful Bahamian garden. "Banana wrapped Grouper with Toasted Coconut Pesto" - just saying those magic words gets your senses buzzing with anticipation for those fresh flavours that will burst into a distinct impression of Bahamian spring.
Savour Cacique | Santa's Cough Medicine
As Noel Coward famously said, "It's never too early for a cocktail." Especially when it's made with locally-roasted coffee beans. Get ready for the perfect pick me up... Because In this episode of Savour Cacique, we're teaming up with Steven Kemp from Island Nation Roasting and Kyle Jones, our regular mover and shaker from Young's Fine Wine to create "Ever The Optimist" - a re-imagined Espresso Martini. Why "Ever The Optimist"? Try one and then try not to think about good 'tings'! Simply impossible.
Savour Cacique | Mulled Harvest Cider
In addition to being a visual feast, the holiday season is a veritable party for the palette. In our latest #SavourCacique post, we teamed up with Kyle Jones from Young's Fine Wine to create the perfect holiday drink to warm your spirits - the Mulled Harvest Cider. This time, we 'did link up' with Kyle again to put our twist on the Holiday Cocktail.
savour cacique | The Eleutheran Breeze
Last time we joined forces with cocktail mover & shaker Kyle Jones from Young's Fine Wine , we set out to re-imagine the classic Gin-Gin Mule as The Eleutheran Breeze, unlocking bold new Bahamian flavors. This time, we are teaming up with Kyle once again to rethink an old-time seasonal favorite - hot apple cider. Hot cider in The Bahamas!? Yes, we may be in the tropics, but you just can't beat the christmassy feeling of a warm "winter" tipple...
Re-imagining Bahamian Chicken Souse
We agree with Noel Coward. It is never too early for a cocktail - especially in the balmy heat of a Bahamian summer with a cocktail that combines sweet local pineapple with freshly-squeezed lime juice and homegrown basil (plus the odd splash of gin). Indeed. That's the breakfast of rockstars and kings.
In this new take on an established classic, Culinary Producer & Chef Monica Hutchinson redefines chicken souse, elevating the taste experience with the addition of a welcome crunch and borrowing certain aesthetic elements from Japanese Ramen. The result is something that would raise the eyebrows of the most staunch traditionalist.