Vegetarian Cities Index 2021
April 14, 2021 – 9:19 pm | Comments Off on Vegetarian Cities Index 2021

Nestpick, the platform for mid-to-long term rentals, has produced the Vegetarian Cities Index 2021.
Their research assessed the affordability and quality of each city’s vegetarian offerings, including the cost of food, number of restaurants …

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Providenciales’ Chef Callighen

Submitted by on April 28, 2009 – 2:18 pmNo Comment

Executive Chef Lauren Callighen is a young chef in her mid-twenties whose spirited culinary vision is rooted in seagoing traditions. She is the Turks & Caicos’ rising culinary star, noted for her innovative cooking at O’Soleil, the restaurant at The Somerset on Grace Bay that is drawing diners from resorts throughout Providenciales as well as island residents. Chef Callighen borrows from the local Caribbean bounty giving it a unique approach, informed by her coastal upbringing in Newfoundland and executed with a zeal for fresh ingredients from the land and sea.

Callighen’s inventiveness and creativity have led her to prepare sea bass with chorizo and balsamic salad as well as the pumpkin and tamarind soup with oxtail ravioli. As for wahoo, she likes to grill it, and surround the fish with a coconut peanut sauce, a side of baby bok choy and a garnish of banana relish. With Caicos Bank red snapper, she makes a curried mango risotto and serves it with Mojo sauce and Thai basil.

Apart from the local harvest from the sea, Callighen makes an effort to find, use and support locally-grown organic produce. Much of what she uses comes from Island Fresh Produce, a hydroponic farm in Providenciales.  As a nod to her Canadian roots, Callighen also sources several Canadian products including Atlantic salmon, Prince Edward Island mussels, venison, Quebec duck, among others.

The Somerset has just launched its New Cooking Master Class, taking place every Thursday. This interactive culinary master class provides guests and non-guests a “behind the scenes” look at the inner workings of one of Providenciales’ top chefs.

From 7-9:30 p.m., Chef Lauren gives professional expertise on baking techniques, food sampling, wine tastings and more. Each month will focus on different cuisines from various countries. Priced at $115 per person per class, it includes hands-on instruction, all ingredients, recipe cards to take home, shopping lists, food and wine pairing, and one’s own prepared dinner.

The Somerset is a member of the Small Luxury Hotels of the World. For reservations and more information, visit the website or call 877.887.5722, or contact the hotel directly at 649-946-5900.

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