For many travelers, dining experiences are as important as the weather, scenery and accommodations. Luckily at Curtain Bluff Hotel, one of Antigua and Barbuda’s legendary, effortless luxury resorts, guests get to have it all.
Located in the seaside village of Old Road, the 72 spacious suites and guest rooms offer gaze-all-day views of the pristine, palm-shaded beach and rocky bluff that gives the resort its name. The food is one of the biggest attractions at this welcoming family friendly resort that beckons visitors with breathtaking views, impeccable amenities and unparalleled hospitality. With world-class service and impressive green credentials, it’s no surprise that the hotel attracts repeat guests and A-listers.
Chef Rodrick Beazer, Executive Sous Chef at Curtain Bluff, creates a range of delicacies, chief of which are the fresh catch from the sea. Born and raised on the sister island of Barbuda, the “Seafood Capital of the Caribbean”, he indulges guests with the flavors of local recipes passed down through generations, to world-class fine dining. The refurbished Tamarind Restaurant serves breakfast and candlelit dinners and The Seagrape provides barefoot casual lunches and romantic dinners overlooking the ocean. The wine cellar is also a major bonus and features an extensive collection of vinos, meticulously sourced from around the world by resident sommelier George Williams.
The resort champions local resources, techniques, and flavors and obtains most of its produce from the local farmers and fishermen. Chef Beazer is a TASCPro™️ Certified Chef and Caribbean Culinary Ambassador, having participated in the 12 Days of Caribbean Cooking Festival.
Located on Antigua’s south coast, Curtain Bluff is flanked on both sides by the stunning Caribbean sea. Call your travel advisor to book Curtain Bluff, one of the Caribbean’s longest-running luxury all-inclusive resorts.
Ideal for:
– Weddings & Honeymoons
– Pool
– Diving / Watersports
– Spa
– Kid’s Club
Grandma’s Corn Dumplings with Stewed Conch Topped with Cactus Salsa
Cactus Salsa
Ingredients:
2 Cactus pads
2 cloves garlic, peeled and pounded
Salt & pepper
2 local tomatoes, seeded and diced
1 small red onion, diced
1/2 bunch cilantro, chopped
1 lime, juiced
2-tablespoon olive oil
Directions:
– Using a small paring knife, clean the cactus paddles by scraping thorns or spines from both sides.
– Trim off the edges and any blemished or discolored areas. Wash well with cold water.
– Cut the paddle lengthwise into half-inch thick strips and then cut crosswise into 1 to 1 1/2-inch lengths.
– In a pot over medium heat, combine garlic, about a teaspoon of salt, and enough water to cover cactus. Bring to a boil.
– Add cactus and cook, skimming scum that floats on top, for about 8 to 10 minutes or until cactus have changed color and are tender yet crisp.
– Remove from heat and rinse well under very cold water to rid of the gelatinous sap. Drain well.
– In a bowl, combine cooked cactus, tomatoes, onions, jalapeno, cilantro, and oregano.
– Add lime juice and olive oil. Season with salt to taste. Toss to combine and refrigerate for about 30 minutes to allow flavors to blend.
Corn Dumpling
1 cup All-purpose Flour
½ cup Cornmeal
1 tsp Salt
½ Tbsp Baking Powder
5 Ears Fresh Barbuda Corn
½ Cup Butter
¼ Cup Vegetable Oil
Boiling water
Directions
1. Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Reserve the corn for later use.
2. Using a food processor or food mill, pulse the corn with 1 cup of water until it is coarsely ground. You do not want to puree the corn.
3. In a bowl combine the mixture with other ingredients. The dough should be firm, but soft. Knead for about 2-3 minutes then prepare to separate into dumplings.
4. Bring a large pot of water to a boil.
5. Pinch off a piece, then shape like a small cigar.
6. Now flatten out from the center, until you have a shaped dumpling.
7. Heavily season the boiling water with salt. Place them into the pot and cook for about 15 minutes. They will get bigger in size and float when they’re fully cooked.
