CULINARYDAILY / AGA Monday July 04, 2010 11 Aruba à la carte INDEX AGA Welcome P. 12 Dine Around Program P. 14 Che Column P. 16 Our weekly poll P. 18 Aruba s repertoire o restaurants appeals to those with simple, adventurous, and reined tastes. So many restaurants, so little time? Aruba Gastronomic Association Committed to culinary and service excellence
12 Monday July 04, 2010 CULINARYDAILY / AGA
CULINARYDAILY / AGA Monday July 04, 2010 13 Among the island s many ine restaurants, Aqua Grill is the premier seaood sensation. Excitingly prepared in an open-view kitchen, resh local catches join delicacies rom waters abroad, including live Maine lobster, Norwegian salmon, sashimituna, and Alaskan king crab, along with a selection o non-seaood dishes. Aqua Grill s award-winning che oers a menu o classic and contem porary dishes. The resh seaood is prepared in a variety o regional styles, melding local island charm with the traditions o New England, the spices o Jamaica, the zesty lavors o Italy, the mystique o Indonesia, and beyond. In addition to a selection o authentic dishes, your seaood can also be prepared wood-grilled, broiled, poached, steamed, or pan-ried upon request. Complimenting the menu is the island s largest raw bar and a generous wine list o over one hundred selections. Set in a contemporary decor combining the traditions o a New England ish house with the ease and character o the Caribbean, Aqua Grill s warm, island hospitality is the inal ingredient to the complete dining experience on Aruba. Palm Beach, opposite Radisson and Occidental Resort Tel: 586 5900 Bring this ad with you and receive a FREE DESSERT Not valid with other promotions. Oer valid with purchase o entree. Appetizer Chesapeak Bay Crab Cake Served with grain mustard dip and romaine hearts... $12.25 Entrées Black Grouper Creamy white, irm laky, mild. Served with a choice o mango salsa, grilled salsa criollo or caper-pimento remoulade... $28.75 Best in steak & ish on the island. LOCATED AT DIVI VILLAGE GOLF & BEACH RESORT Tel: 581 4653 / 523 5017 Bee and Parmesan Carpaccio o Black Angus bee, bee tartar, poached egg, pine nuts, Parmesan and trule mayonaise. Strip Loin and Teriyaki US black Angus strip loin with pan ried polenta, Parmesan, lotus chips and red wine teriyaki sauce. Wine suggestion: Shiraz, Penold`s, Australia, Glass. $12.50 Chocolate Mousse and Brownie Blue Mountain coee chocolate mousse, coconut trule, rum marinated brownie and pineapple sherbet with mango sauce. Wine suggestion: Sauternes, Barton & Guestier, Sauternes France, Glass. $28 $7 $9.50 $8 Dessert Baked Alaska Ice Cream cake glazed with meringue... Cuisine: Seaood Open daily rom 6pm to 11pm On Sunday rom 5pm to 11pm $7.75 Cuisine: International Lunch Monday through Friday 12noon - 2:30pm Dinner daily rom 6pm - 10:30pm Sunday Brunch 11am - 2:30pm ino@windowsonaruba.com www.windowsonaruba.com Credit cards: American Express/ Discover Master Card / Visa All prices in U.S. Dollar Reservations suggested aqua-grill@setarnet.aw www.aqua-grill.com Credit cards: American Express/ Discover Master Card / Visa Reservations suggested
14 Monday July 04, 2010 FINANCIALDAILY CULINARYDAILY / AGA
FINANCIALDAILY Monday July 04, 2010 15 ACULINARYDAILY / AGA Royal Plaza Mall Oranjestad Tel: 583 9373 For eight years running, Iguana Joe s has been Aruba s most popular and critically acclaimed Caribbean restaurant. The extensive menu eatures resh mahi-mahi, coconut shrimp, chicken enchiladas, island jerk re-roasted chicken and world renowned Argentine grass-ed let mignon. Joe s bar is the home o the legendary, deliciously smooth and rereshing Pink Iguana. But be wary o Joe s potent potions that contain up to our shots o liquor and are served in hal-liter caraes! Starters: Igua-Na-Chos Pronounced E-gua-na-Joes, this is our signature starter! Crispy corn tortilla chips piled high with chili con carne, black olives, jalapenos and homemade pico de gallo salsa, topped with melted Cheddar and Monterey Jack cheese, and served with sour cream and guacamole. Caribbean Classics: Creole Jambalaya Fresh Caribbean shrimp, tender chicken and spicy chorizo sausage, simmered with rice in a spicy creole tomato sauce. Served with a side o ried plantain. Island Entrées: Local Mahi-Mahi $11.95 $18.95 Island caught Mahi-Mahi let sautéed and topped with Aruba s traditional tomato, bell pepper and onion creole sauce. Served with seasonal Caribbean vegetable and your choice o white rice or ries. Cuisine: Caribbean Opening hours: 10:30am 11pm $17.95 On the eve o the restaurant s 10th anniversary Amazonia Churrascaria introduces a new dining option Palm Beach The crew at Amazonia Churrascaria is gearing up or the restaurant s 10th anniversary. Almost one decade ago, the authentic Brazilian concept o Rodizio Steakhouse oering continuous dining caught literal ire as a troop o waiters armed with mega skewers started roaming the colorul and riendly new indoor & outdoor dining room o Amazonia Churrascaria, introducing a resh and novel style o dining to enthusiastic locals and visitors. Having enjoyed instant success, Amazonia Churrascaria became a household name, a avorite place or amily gatherings, celebrations or just great ood. Now, ater ten years, says Hubert Solagnier, restaurant manager, it is time or a new product, an a la carte option, designed to satisy small eaters, and patrons with distinct menu avorites. Diner may now opt or the traditional, continuous parade o gauchos, slicing more than 14 cuts o grilled bee chicken, lamb, pork & sausage, or a new a la carte dinner option, where their avorite skewer rom Grilled Pineapple, to Parmesan Pork, Filet Mignon Wrapped in Bacon Lamb Chop, or the Mixed Amazonia Skewe with tenderloin and vegetables, and the Passion Skewer with six jumbo shrimp -- is delivered to the table, seasoned to perection and slow roasted over open lame, in the restaurant s signature style. Both dining styles are accompanied by an extravagan orty-item, requently changing seasona salad bar where patrons can keep sampling until they beg or mercy, and a delicious array o tasty sides. With two choices, an all-inclusive east and an a la carte delight diners can now better tailor the Amazonia Churrascaria culinary adventure, to their liking, combined with the restaurant s extensive award-winning Wine Spectator wine list, well stocked bar and terriic selection o Cuban cigars. Palm Beach, opposite Radisson and Occidental Resort Tel: 586 4444 Cuisine: Churrascaria Open Daily Monday through Saturday 6pm to 11pm Sunday rom 4pm to 11pm Bring this ad with you and receive 10% DISCOUNT Not valid with other promotions. Beverages and dessert not included. Oer valid with purchase o ull entree. A dining experience that ar exceeds my expectations! Betty Ern, Minnesota USA
16 Monday July 04, 2010 CULINARYDAILY / AGA Che Edwin Geerman, Aruban Executive Che o Sunset Beach Bistro and Pure Beach at the Divi Phoenix Resort, has more than three decades o hands-on kitchen experience. Che Edwin irst began his career at age 17 at the Americana Resort (now Allegro) as a cook helper, working an extra shit each day just to learn rom experienced international ches. Continuing to learn when working at Talk o the Town and other restaurants, he moved on to Divi Resorts where he stayed or 12 years, moving up rom Grill Cook to Sous Che to Executive Che. As a matter o act, Edwin was the irst Aruban Executive Che working or Divi Resorts. This was ollowed by ive years at Royal Cabana Casino as Executive Che and his current 15-year career at Divi Phoenix. Che Edwin s trademark is his international bistrostyle cuisine with a Caribbean twist. His dishes are perectly orchestrated with a combination o tastes and textures. As part o his signature presentation, the ingredients are piled high on the plate; he utilizes careully selected garnishes and bold colors. His distinctive style is relected in every dish with an interesting diversity o lavors that complement each other. His seaood platter, Sunset Treasure, is a good example, including blackened snapper with mango sauce, scallops with teriyaki sauce, shrimps in garlic sauce, mussels in creamy white wine sauce. His ilet mignon is topped with a grilled Portobello mushroom marinated in balsamic vinegar and garnished with chopped bacon, spring onions, and resh tomatoes. Even today, ater all this experience in international kitchens, I still enjoy the simple home cooking o my grandparents that I grew up with red beans with pork; pan-ried whole baby red snapper with creole sauce; unchi (polenta) and pan bati (corn bread). this modest, sot-spoken master che reveals. CREAM OF MUSSEL CHOWDER WITH SAFFRON AND NUTMEG Ingredients: 2-1/2 oz butter 2 each shallots 2 Tsp ginger 2 cups dry white wine 4 ½ lb cleaned mussels 1 stalk celery 1each small white potato 1each leek (white part only) 1each carrot 4oz ish bouillon 1 piece bay lea Dash To taste POTATO-LACED GROUPER ON A REEF OF ASPARAGUS WITH CHIVE BUTTER SAUCE (or 4) Ingredients: thyme, saron (dissolved in spoon o hot water), garlic powder 1 quart (½ liter) heavy cream white pepper and nutmeg Sauce: 1 each shallot, minced 3 sprigs resh parsley 4 each black peppercorns 1 piece bay lea 2 Tblsp white wine vinegar ½ cup white wine 2 Tblsps heavy cream 1 cup unsalted butter, diced Juice ½ lemon 1 bunch resh chives To taste salt and pepper Grouper: 1 large white potato 4 each 5-6 oz grouper illets 1 each egg yolk, slightly beaten 1/4 cup clariied butter Dash cream o tartar ½ cup oil or rying To taste salt and pepper CHICKEN BREAST STUFFED WITH SPINACH, FETA CHEESE AND SAUTEED HERBED POTATOES PROVENCAL (or 4) Ingredients: 4 each chicken breasts (6-8 ozs each) 1 small bag resh spinach (leaves only) 4 oz eta cheese 4 each large potatoes To taste thyme, oregano, basil, salt and pepper 6 oz butter 1 cup lour 3 each eggs, beaten 6 oz breadcrumbs 8 each plum tomatoes Preparation: Melt butter in pot and sauté cut celery, carrot, onion, potato, leek. Add salt, ginger, garlic powder and white wine and cook or about 10 minutes, until sot. In another pot, let salted water boil and add cleaned mussels. Let them open, cooking about 10 minutes. Remove mussels and put them aside. To make the soup, add bouillon, bay lea, thyme and white pepper to the water. Blend the vegetables, add to the soup and let boil about 25 minutes. Add heavy cream and saron and mix a bit. Julienne the tomato, carrot and leek, parboil them or about a minute, and make a nest out o it and top with the mussels. Pour the soup around the nest and sprinkle a little nutmeg on top. Preparation: Sauce: Add to saucepan shallot, parsley, peppercorns and bay lea; pour in vinegar and wine and simmer until reduced by ¾. Add heavy cream and reduce by hal. Remove rom heat and slowly whisk in butter. Strain and stir in lemon juice and chives. Season with salt and pepper. Julienne the potato and keep in cold water. Grouper: Season with salt and white pepper; brush top with egg yolk. Squeeze potatoes dry and toss with melted clariied butter and cream o tarter to coast potatoes. Press the potatoes on top o the illets. Heat oil in a large sauté pan and arrange ish potato-side down. When potatoes are browned and cooked, turn ish over and cook or one minute more. Top with butter sauce. Preparation: Slit the chicken breasts and season with salt and pepper. Fill with sautéed spinach and eta cheese. Bread chicken in lour, egg and breadcrumbs and sauté both sides until golden brown. Then bake in oven or 8-10 minutes at 350 degrees. At the same time, peel, quarter and boil potatoes and sauté in butter with herbs and cut plum tomatoes.
CULINARYDAILY / AGA Monday July 04, 2010 17 Dritwood is specialized in resh seaood rom the Caribbean Sea and has become the avorite spot or Aruban-style seaood dishes. Fresh ish is caught daily by the owner himsel and perectly and authentically prepared by their talented local Che. Located in the heart o characteristic downtown, Dritwood oers you a unique dining experience. Enjoy the reshest ish, biggest shrimp, or the most succulent Caribbean lobster amid the rustic ambience o the natural dritwood dining room. The menu includes a large variety o typically Aruban delicacies including a three star ish soup and a mouth-watering ilet o ish served with a mild Aruban Creole sauce a seaood lover s dream come true. Klipstraat 12, Oranjestad Tel: 583 2515 Starters: Shrimp Cocktail Jumbo shrimp rom our local waters peeled and de-veined, served with our own cocktail sauce. $11.50 Entrées: Pan-ried Fish Aruban style Fresh catch is lightly seasoned, pan-ried, served with a mild Creole sauce. Creole sauce is made with tomatoes, onions, bell-pepper, and resh local herbs. $26.95 Entrées: Dritwood Special 6 oz. lobster tail with a 4 oz. ilet mignon with mushroom sauce or 6 oz. lobster tail with jumbo shrimp served with garlic butter. $39.50 Cuisine: Seaood Open Daily (Closed on Tuesdays) 5:30 p.m - 10 p.m dritwood@setarnet.aw www.dritwoodaruba.com Credit cards: American Express/ Discover Master Card / Visa Reservations suggested Flavors, sounds and colors o Mexico come to lie with our deliciously reshly prepared Mexican ood in its casual breezy, openair setting overlooking Paseo Herencia s spectacular dancing waters. Start with resh guacamole, queso undido, and Caribbean mahi-mahi ceviche. Try our two-in-one soup, a unique combination o black bean and Mexican tortilla soups served side by side in the same bowl. Typical Mexican are includes tacos, burritos, enchiladas and quesadillas and the sizzlingest ajitas. Traditional avorites include carne asada, whole red snapper Veracruzana, roasted pork carnitas and resh Caribbean tequila shrimp. The bar eatures an extensive selection o marga ritas by the pitcher or the glass as well as a ull tequila selection. Starters to share: Iguana Nachos A heaping platter o crispy Corn Tortilla Chips covered with layers o Guacamole, Seasoned GroundBee, Reried Beans, Black Beans, Melted Cheese, Sour Cream, Salsa Fresca and Jalapenos Entées: Jambalaya Our signature steak! Pan seared Churrasco steak, seasoned with Mexican Spices and sautéed with resh Jalapenos Dessert: Mexican Flan Paseo Herencia Mall Palm Beach Tel: 586 9375 $11.95 $18.95 This smooth, soothing caramel custard is the elegant, rich, traditional dessert o Mexico. Baked in our kitchen, in individual custard cups, the lan is inverted when and the resulting excess caramel sauce, draping over the silky custard, is a real treat Cuisine: Mexican Opening hours: Daily Daily 5pm 10:30pm Sundays: 5:0pm 11:00pm $5.95 www.iguanacantinaaruba.com Credit cards: American Express/ Discover Master Card / Visa Reservations not needed
18 Monday July 04, 2010 CULINARYDAILY / AGA It's no secret that more and more people are going vegetarian. The motivations or decreasing meat consumption are as numerous as veggie burger varieties but no matter the reason, ches have no choice anymore but to extend their menu options to the garden variety. Here are 4 ways to ind great vegetarian options when eating out: Enjoy local ingredients You want to make sure that the veggies you eat are as resh as possible in order to up the pleasure quotient in your ood. Eat at restaurants that publicize (and serve) local ood, with menu items that list the arms where the ingredients come rom so that you know that you're getting the reshest, cleanest, and most nutrient-dense veggies. Even i the restaurant serves meat on the menu, i it specializes in resh local produce, there will likely be vegetarian menu options that highlight these super tasty ingredients. Eat ethnic Especially with regards to Aruban and Mexican cuisines, there are tons o menu items that are naturally vegetarian. I you can t pick any distinctly vegetarian restaurants on the island, this is always a sae option. At Mexican restaurants nearly every menu option can use beans instead o meat as the protein source like the bean burrito or bean taco. I you're not interested in the beans, just eat cheese, like the cheese quesadilla. Look at the menu ahead o time I you know you'll be eating at a certain restaurant, look at the menu ahead o time to see your options. That way when the server comes, you'll know what's available. You can simply on the internet and click to www. arubadining.com to ind out the dishes at all your avorite AGA restaurants. Frequent restaurants hat cater to your needs Whether you're vegetarian, vegan, gluten-ree, or you like purple oods, ind restaurants that have what you're looking or and support their business so that they can continue to serve you. T e You may not think ordering dessert at a restaurant requires any orethought; then again you probably thought those proiteroles you ordered last night were baked resh. In both cases you'd be wrong. But don't ret; here are a list o things to consider when perusing a dessert menu the next time you go out or dinner. Ordering Ahead is a Good Thing I when you irst sit down to dinner and your server advises you that i you'd like the pumpkin soulé or warm chocolate lava cake, you need to pre-order beore dinner, you should absolutely do it. The very act that you need to pre-order should tip you o that the dessert will be resh and baked to serve. Another clue that an item will be made to order is i it's ried, like warm doughnuts or beignets (key word warm... so i they're not warm, beware). Tableside Production is Always a Treat Although the practice o assembling and cooking a dish in ront o the guests is not as popular as it was back when Crepes Suzette were all the rage, the oering is slowly becoming more prevalent in high-end restaurants. Everyone should experience the excitement and drama o Bananas Flambé at least once. Ladies, just make sure your hair is contained and out o range. Read the Descriptions Careully Ches spend hours writing and rewriting their menus to come up with the most appetizing descriptions they can. More oten than not, the dishes that sound the best are the ones the che thinks are the most delicious. Try one o those. To this end, however, the plain and boring descriptions, like chocolate ice cream or cookie plate are most likely going to be, well, plain and boring. Beware Statements o Opinion Just as menu descriptions o desserts can be mouth watering and inormative, so too can they be deceptive and subjective. I a description anoints the dish the best ever or better than mom's it most likely is not. Besides, nobody likes being told what to think. Ask the Sommelier or a Recommendation I the restaurant has a sommelier on sta, be sure to use him or her as a resource or possible pairings with the dessert menu. A decadent liqueur or rich port can oten elevate a dessert course ar above the ordinary. Save Room For Dessert Even i you're stued and could not think o eating another morsel, you should still order dessert. In act, the best way to make sure you have room or dessert is to ask or the dessert menu irst so that you can see what you want and plan your main course accordingly. To be sure, i you want to get a ull spectrum opinion o a restaurant, you must order dessert. Pastry ches work very hard to make sure their desserts not only compliment the main courses, but round out the meal as well. To put is simply, leaving a restaurant without having dessert is like leaving a movie beore you've seen how it ends. Final Tip When in doubt, order whatever has the most chocolate. LEVELS OF STEAK DONENESS Well done: Grayish-brown with no sign o pink, usually slightly charred on the outside. Cooking a good steak to this level o doneness is a challenge. It has to be done slowly on low heat, or else you end up with shoe leather. Medium well: Mostly gray-brown throughout, but with a hint o pale pink inside. Good or some one who wants an ever-so-slightly juicy steak, but detests any sign o "blood" in their meat. Medium: A more pronounced band o pink in the middle o the steak. However, there should still be slightly more gray-brown than pink coloration. Medium rare: Warm and mostly pink to red center. Firm on the outside, sot and juicy on the inside. Rare: Cool or warm red center. It's nearly like raw meat, but obviously cooked on the outside. Very rare or blue: Red, cool, and practically raw. It's barely cooked or the true carnivores amongst us. Raw: I think this one is sel-explanatory. Die-hard carnivores can go or this. c t T o a
CULINARYDAILY / AGA Monday July 04, 2010 19 The best Brazilian Steakhouse in Aruba! Texas de Brazil; The most lavish salad bar in town PALM BEACH The health and calorie conscious among us need ear steakhouse no more. Whether it s a low-at, or even vegetarian diet you ollow, Texas de Brazil Churrascaria its into just about every dieter s menu plan. Low carb eaters will have all their expectations surpassed with a tempting carnivorous selection o umpteen cuts o sizzling bee, pork, lamb, sausage, and poultry. The meats are prepared in the healthiest style o cooking slow roasting - where much o the at drips o in the roasting process, so those looking or a lower at option to sautéing, pan rying, or deep rying will also be able to indulge. The Brazilian-style steakhouse also oers up a garden ull o healthy meats on a lavish 45-plus items seasonal salad bar, giving dieters plenty to choose rom to accompany the slow-roasted meats. A selection o resh lettuces and vegetables may be standard or most salad bars, but Texas de Brazil s version goes a gourmet twist urther, treating the palate to additional items like marinated portabella mushrooms, sweet roasted bell peppers, hearts o palm, sundried tomatoes, imported cheeses including resh bualo mozzarella sushi, homemade soups, and much more. The salad bar is included in the continuous service meal with unlimited choices rom the grilled meats, but or vegetarians or the non-meat eaters, a special price is oered or just the salad bar. O course, or those looking to splurge while on vacation, Texas de Brazil will gladly serve their garlic mashed potatoes, traditional ried plantains, and their world-amous parmesan cheese bread as part o the meal. For more inormation or to make reservations, please call 586-4686 Award o Excellence Wine Spectator America s Top Restaurants -Zagat Moby Dick s prides itsel on serving ood o the highest quality and combines this with excellent service and an extensive wine list. A delightul dining experience awaits you whether you choose to eat outdoors or indoors. Whilst Moby Dick s is a seaood lover s paradise, we also cater to the Landlubber with prime steaks, lamb rack and chicken dishes.no expense has been spared to ensure thatthe décor and ambience is second to none.a large variety o cocktails is available at the bar. Paseo Herencia Mall Palm Beach Tel: 586 8333 Appetizers: Calamari Cancun Lightly breaded served with resh tomato salsa, spicy pica papaya and completed with our homemade nachos... Entrées: Legendary Yellow Fin Tuna A prime cut selection o the highest grade Tuna, grilled medium rare with coarse sea salt, ginger and a magniicent lime antiboise... Entrées: Marinas Seaood Casserole Shrimp, ish, scallops, ish, sun ried tomato, rucola and ettuccine in a marvelous white wine reduction sauce... $14.50 $26.50 $26.50 No vacation in Aruba is complete without a visit to Moby Dick s. Cuisine: International, Seaood Open Daily Monday through Saturday 12:00 p.m - 10:30 p.m Sunday 6:00 p.m - 10:30 p.m ino@mobydicksaruba.com www.mobydicksaruba.com Credit cards: American Express/ Discover Master Card / Visa Reservations suggested
20 Monday July 04, 2010 AGA members 2010: Amadeus Amazonia Aqua Gril Buccaneer Dritwood CULINARYDAILY / AGA French Steak House Gasparito Hostaria da Vittorio Iguana Cantina Iguana Joe s La Trattoria El Faro Blanco Las Ramblas Mr. Jazz Pure Beach Sunset Beach Bistro Sunset Grille Texas de Brazil The Pirates Nest Le Petit Caé Moby Dick s The Old Man & the Sea Ventanas del Mar Windows on Aruba