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October / November 2009 THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER
THE BISTRORESTAURANT OF THE MONTH
Tim Schobbe - CILO LoungeBARTENDER OF THE MONTH
CILO
Early Bird Special3 course menu (incl. glass of house wine)
$ 29.50 from 5 p.m. to 7 p.m.
Schotlandsrtaat 63T: 297 582 7177F: 297 583 [email protected]
JOIN US ON
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER 2
PUBLISHERNeny Martinez
CONTRIBUTING EDITORHelen Bongers
PHOTOGRAPHERS
Luis MejiaNicole Kelly
SALESNicole Kelly
T: +297 562-2301
flavoursmedianv
There are stereotypical high carb foods that should be avoided while living low carb. Sugar, potatoes, pasta, white flour, candy, chips, ketchup (yes, ketchup - it’s full of sugar), and white rice are good ones to eliminate right off the bat!So, you may not be able to have white bread, but you can make low carb bread with soy flour. No potatoes? Try using cauliflower in your favorite potato salad or mashed potato recipe. Best of all, your favorite dessert recipes can easily be rec-reated using a sugar substitute. The important point to remember is that there are always alternatives to the foods you should avoid while living a low carb lifestyle.
“Keep On Low Carbin’!”
£20,000 reward for stolen wine antiqueA £20,000 reward has been offered for a pair of stolen decanter holders. The nineteenth-century silver wine wagons are believed to be worth as much as £200,000, and are only one of two sets ever made. The theft took place in London last year and, with no leads so far, rightful owner Graeme Lyons has offered a £20,000 bounty for their return.
Lyons told the press, ‘I would be very grateful for any information that could lead to finding these decanters. They were family heirlooms,and very rare and unique. If anyone has seen them, I urge them to get in touch.’
If you have any information, contact Mr Lyons at [email protected]
Bordeaux producers are cautiously optimistic about the 2009 vintage after a dry and warm season - already com-paring it with 2005.Expectations are high following a sunny and dry sum-mer. While a little rain would be welcome, they are praying September does not spoil what could be a great year. Emmanuel Cruse, owner of Margaux property Château d’Issan said, ‘So far it’s the greatest season since 2005. We are crossing our fingers September will be as good as last year.’ Producers report red varieties are maturing faster than usual on both the Left and Right Bank. Cruse added, ‘The Merlot grapes are aready tasty and we expect the beginning of the harvest to be much ear-lier than expected – perhaps the 15-20 September. The Cabernet Sauvignon is not far behind.’ Gavin Quinney, owner of Entre-deux-Mers estate, Château Bauduc, was one of the many that suffered hail damage in May. ‘If I hadn’t have lost 80% of my crop I would have been jubilant about the season. The weather has been unbe-lievably good,’ he said. St Emilion, on the Right Bank, was the worst affected by May’s hailstorms but Château Teyssier escaped damage. Owner Jonathan Malthus said, ‘In terms of volumes and quality we are in the best position since 2005.’
Bordeaux: 2009 could be the next 2005
“Ok. Here’s what I like to say about a well made wine of modest proportions:“It is not a wine that commands your attention, but rather, rewards it.”
- Dave Guimond
EggsSelenium is among the good stuff in this favorite breakfast food. Get enough of that element and your brain may perform as well as someone who’s 10 years younger. Aim for 55 micrograms daily (eggs have 14 each; put them on whole-grain bread and get 10 micrograms per slice). Our favor-ite: A vegetable-and-egg omelet that uses one whole egg to each three or four egg whites (no cheese!).
Spinach, Kale, Collard GreensBrain-friendly carotenoids and fla-vonoids in dark, leafy greens can make your mind act like it’s younger (minus all the embarrassing dating experienc-es). Three or more servings of these a day can slow mental decline due to aging by as much as 40 percent.
BlueberriesCompounds in this fruit may help protect you from two processes that age your brain cells (and are linked to Alzheimer’s). We mean inflammation and oxidation, not asking your kids to clean their rooms (for the 20th time) and getting behind someone who’s driving 50 mph in the high-speed lane.
Walnuts and FishAlthough we love omega-3s, we get tired of relying on salmon, trout and walnuts to meet our needs. The active omega-3 that keeps your brain young is DHA—and you can get it from for-tified foods or DHA supplements (600 milligrams a day is ideal for repairing your brain cells).
MustardTurmeric, a spice in yellow mustard, helps activate genes that keep your brain clear of waste (its buildup can cause inflammation that destroys brain cells). All you need is 17 milligrams of turmeric a day; about what’s in a teaspoon of mustard.
foods that make your mind younger!
5power
Q: Which foods are highest in carbohy-drates?
A $1 million wine book, weighing 30kg, is set to be released in the Spring of 2010. The Wine Opus will list the world’s top 100 wineries.That’s not a typo: $1 million. Because . . . every purchaser of the book will also receive a six-bottle case of wine from every one of the 100 wineries listed.The book is published by Kraken Opus, which has previously launched extravagant works on fashion designer Vivienne Westwood, Indian cricket ace Sachin Tendulkar and Argentine footballer Diego Maradona.Only 100 copies of the book will be made – 25 have already been pre-ordered, with a number of copies set aside for auction.A spokeswoman for Kraken Opus told decanter.com that a ‘panel of ex-perts’ will draw up a shortlist of about 300 producers, and then a second panel, comprising 40 sommeliers, will make the final selection, based on a ‘number of criteria’ at a ‘wine UN meeting’ in London in 2010.
$1 Million wine book
Get smarter without going to school (no finals!). Simply add these foods to your day, and let your renewed brainpower impress you (and everyone else).
A: R. Curtis Ellison, doctor and professor of medi-cine and public health at Boston University Medical School, responds:
“Grapes, especially Concord red grapes, have many of the polyphenols present in red wine. Some studies have shown that large amounts of red grape juice de-crease the stickiness of platelets [in the blood], which would lower the risk of cardiovascular disease. The effects of grape juice, however, are much less than those of red wine, as fermentation increases the ben-eficial effects. Further, much of the protection against heart disease from moderate drinking come from the alcohol itself. So, grape juice is good for you, but wine is better.”
Does unfermented grape juice from red grapes contain the same beneficial compounds, such as resveratrol, as red wine?
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER facts
Celebrating Award Winning Cuisine
and Wine
Located at The Villagein front of the Radisson Resort & Casino For reservations call [email protected]
THE HOME OF RELAXED ELEGANCE
Many people may not know just how many ways that vinegar can be used around the home. When it comes to the following vinegar uses, a homeowner should use plain distilled white vinegar, which is fairly inexpensive and can be bought by the gallon. Apple cider vinegar can also be used for most of the uses as well. One should stay away from other variations of vinegar such as rice or wine vinegars as they are more suited to cooking and can be quite pricey.
Vinegar is even more effective and safe for cleaning a refrig-erator than baking soda. Equal parts white vinegar and water can be used to wash the interior and exterior of your fridge. Undiluted vinegar can be used to remove any grime or mildew that has formed in the refrigerator.Vinegar can also be used to steam clean the microwave. Place a glass bowl filed with a solution of ¼ cup vinegar ad 1 cup of water. The solution should be heated in the microwave for five minutes on the high setting. Once the bowl cools, the solution can be used to wipe away and stains or splatters on the inside of the appliance.
Vinegar can easily put the sparkle back in china, crystal and glassware. To get these pieces completely clean and sparkling again, a person should add vinegar to the dishwasher or the rinsing water for the dishes. Two tablespoons of the natural prod-uct can be added to the dishwasher when cleaning good crystal glasses or china. Vinegar should always be diluted with water when cleaning these pieces.
For greasy pots and pans, distilled white vinegar works the best to cut the grease. The natural product can also be used to clean grease splatters off the stove and walls after cooking. It also works well with cleaning deep fryers and preventing food from sticking in the future.
Unique Vinegar Uses for the kitchen
Use Vinegar to Clean a Kitchen
There are so many different vinegar uses that can be in the kitchen. It can be used for cleaning, polishing and deodorizing.
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER 4
thai lobster with rice noodles and sweet tomato chili sauce
Driftwood
ServicePresentationTimely ServicePortionsTastePriceAtmosphereDecor
Buccaneer
ServicePresentationTimely ServicePortionsTastePriceAtmosphereDecor
ServicePresentationTimely ServicePortionsTasteValueAtmosphereDecor
Marina Pirata
HadicurariServicePresentationTimely ServicePortionsTasteValueAtmosphereDecor
The Old FishermanServicePresentationTimely ServicePortionsTastePriceAtmosphereDecor
RATINGSFish & Seafood
Ingredients:Lobster tail 8 oz1 tsp Garlic fresh chopped 1 pinch Salt & Pepper1 pinch Paprika powder2 tsp Olive oil3 oz Rice Noodles cooked1.5 oz Carrot Julienne1.5 oz Zucchini Julienne1.5 oz Yellow squash Julienne1.5 oz Onion Julienne2.5 oz Sweet Chili Tomato Salsa3 Cherry tomato3 Chives
Description:Season the lobster tail with some salt, pepper and paprika. Put some olive oil over the tail and put in a pan in the oven at 350 degrees F for 15 minutes. While this is cooking start frying in a pan with some olive oil the Julienne vegetables. When almost done add the pasta and some salt and pepper to taste.Put on a rectangular plate the pasta and put the lobster on one end of the plate. Put some Sweet Chili tomato salsa on both ends of the plate and some over the lobster. Decorate with Cherry tomato and chives.
Sweet Chili Tomato and Mango Salsa with Coriander
Ingredients:½ Tomato diced2 oz Mango diced1 oz White onion diced1 oz Chopped Cilantro1 ea Lemon Juice0.5 tsp Olive oilPinch SaltPinch Pepper white powder2 tsp Sweet Chili Sauce
Description:Mix all the ingredients in a bowl and let cool in the refrigerator. This is enough to serve 10 servings.
Available in major supermarkets & souvenir shops
To o
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l: 5
9308
27 o
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1065
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Locally made HOT SAUCE
Renaissance Aruba Resort & Casino. Executive Chef, Kien-Fat-Lie-Kwie
SCHOTLANDSTRAAT 41- ORANJESTAD, ARUBATEL: 583-2370 - FAX: 588-7718www.lingandsons.com
Aruba’s Top Chefs’ “1st” choice
Use less. It’s really that simple. You don’t have to spend thousands of dollars installing rooftop solar panels or buying the most energy-efficient electric car. You don’t have to chuck your life-style to go live in the woods or relocate your family to a working farm with no electricity or running water. And you don’t have to offset everything you do or buy with carbon credits, plant a tree every time you take a long drive or upgrade your house with all the latest Energy Star appliances. Just use less.Of course, all those other things do make a dif-ference for the better. But the lowest-hanging fruit in sustainable living -- and, unfortunately, the one that typically gets the least attention – is plain and simple conservation.
Just use less.
Use less electricity. Even the most energy-efficient washer, dryer or microwave relies on electricity, and most of our electricity comes from a truly dirty, pol-luting source: coal-fired power. So turn off lights when you’re not using them. Power down your computer before you leave work.
And unplug whenever possible to avoid phan-tom power drain.
While we all know life is impossible without water, most of us in the developed world have no idea how little water most of the rest of the planet uses. For
example, the average U.S. citizen uses around 100 gallons a day. By contrast, the average per-
son in sub-Saharan Africa uses just three to five gallons a day. You can cut your own daily water consumption dramatically with simple steps: Don’t keep the water running while you brush your teeth. Fix leaky faucets. Take quick show-ers instead of long baths. And recycle water where you can (for example, let cooking water cool off and use it to water plants).
It takes a lot more energy to produce a pound of beef than to produce a pound of wheat. Besides, study after study show that a diet with less (or no) meat is a lot more healthful than the typical burger-and-fries or meat-and-potatoes diet. By cutting back on your meat consumption, you’re benefiting both the planet and yourself.
Just as people in the developed world use a lot more water that those in devel-oping countries, we use a lot more paper too. For instance, while the aver-age Canadian
uses nearly 242 kilograms of paper per year, the average Indian uses just over 4.5 kilograms annually. Even if you recycle all the paper you use (and practically no one does), you can make your paper footprint smaller by making the most of every sheet you use by printing documents on both sides, maximizing margins and making sure type isn’t any larger than it needs to be.
Whatever you buy, when you buy it new -- even if it’s the most eco-responsible product you can find -- you’re having some impact on the envi-ronment. Instead, buy used whenever you can,
whether you prefer shopping at garage sales, flea markets or upscale consignment stores. It’s the ultimate form of recycling.
All the new electronic gadgets coming on to the market every day might, individually, be ener-gy efficient and better than the older models. But, put together, the sheer volume of gadgetry we’re acquiring is having an increasingly large impact on energy consumption and greenhouse gas emissions. In fact, a new study by the In-ternational Energy Agency finds that, if current trends continue, energy use by information, communication and entertainment gadgets will double over the next 13 years and triple by 2030.
Bottom line? There’s just no way to believe we’re going to consume – however responsibly – our way to a cleaner, greener future. What-ever other steps we take, the quickest, easiest way to start making a difference now can be summed up in two words:
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER 6
Open daily for dinner from 5 p.m. to 11 p.m.For reservations call: 5863800
LOCATED AT PASEO HERENCIA MALL(Across the Holiday Inn)
El Gaucho Restaurant
How Can You Live Greener? Using Less
is the Secret to Sustainable Living
L.G. Smith
ServicePresentationTimely ServicePortionsTastePriceAtmosphereDecor
Texas de Brazil
ServicePresentationTimely ServicePortionsTastePriceAtmosphereDecor
ServicePresentationTimely ServicePortionsTasteValueAtmosphereDecor
El Gaucho
Daniel’s Steak & ChopsServicePresentationTimely ServicePortionsTasteValueAtmosphereDecor
Mr. JazzServicePresentationTimely ServicePortionsTastePriceAtmosphereDecor
RATINGSSteak House
Use less water.
Use less meat.
Use less paper.
Use less new.
Use less stuff.
Use cloth napkins instead of paper (Shift Your Habit estimates you can save $70 a year and reduce the amount of trash you produce by 40 pounds with this step alone); Don’t let the water run while you brush your teeth; Bike and walk more, drive less; Start using rechargeable batteries; Grow your own fruits, vegetables and herbs; Switch off -- and unplug -- electronics when not in use; Go vegetarian ... or vegan; Run your dishwasher, wash-machine and dryer only when they’re full; Buy a clothesline; Tear up your lawn and put in a vegetable garden; Plant more fruit trees in your yard; Kick your bottled water habit and carry a refillable bottle with you instead; When you have to buy something, spend your money at the greenest, most socially responsible businesses possible; Instill green habits in your children; Turn off the lights when you’re not in a room.Discover the cleaning power of natural products like vinegar, baking soda and bo-rax;Bring your lunch (preferably in a washable or reusable bag or container) to work; Get out in nature more; Reduce your consumption of dairy prod-ucts; Avoid processed foods -- they’re usually not only less healthy than fresh, but more expensive too; Use thrift-shop china instead of paper plates for your next party.
tips
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER facts
At the Supermarket
Open for coffee, lunch, drinks, dinner and cocktails!
Paseo Herencia MallPalm BeachT: 5866388F: [email protected]
READY FOR LUNCH OR DINNER?
“The Bistro offers elegance and affordableluxury. But most of all…
Great food!”
Buy a canvas bag to carry home groceries from the market instead of using the plastic bags supermarkets provide. Then use it on every shopping trip. Avoid buying products with a lot of packaging that will be thrown away at home. Buy foods in glass containers which can be reused. Shoppers who must buy goods in plastic bottles should make sure the plastic bottle can be recycled.
Located at DE PALM PIER between the Radisson Resort & Riu Palace ResortJ.E. Irausquin Blvd 79 - Tel:+297 5862233 / www.bugaloe.com
Tuesday from 6 pm till 9 pm Joyride Band
Wednesday from 7 pm till 11 pm PM Band
from 7:30 – 8:30pm free salsa workshopFriday
from 6 pm till 11 pm PM Band
The perfect place for FUN and live
entertainment!
Open daily from 9 a.m. till 12 a.m. - Lunch Dinner Drinks
DAILY HAPPY HOUR FROM
5 PM - 6 PM
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Tuesday 7 pm - 10 pm: Close Call (Live on stage)
Wednesday 10 pm - 3 am: DJ Jeroen (Lounge beats)
Thursday 10 pm - 3 am:Karaoke
Friday 5 pm - 6 pm: Happy Hour (2 for 1)
Saturday 10 pm - 3 am:Club Cilo (Celebrity Deejay)
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER 8
f & b talk.............................
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“24 hours in a day, 24 beers in a case. Coincidence? I think not.” - Stephen Wright,
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cocktailsfrom the block
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PIZZA, PAELLA & TAPAS
eve
nts
Where: CILO LOUNGE
Where:
Every friday from 5 till 6 pm, two drink for the price of one! What a way to ease out your week. Forget all the meetings and the business stress and relax at CILO. We will make you a drink tocelebrate the upcoming weekend! Don’t be late :-)
Get these Tasty Ingredients:5 oz. Rum1 Part Strawberry Daiquiri Mix1 Part Piña Colada Mix1 Part Mango Mix1 oz. Blue Curacao
Follow these Recipe Instructions:First: Mix pina colada with 2.5 oz. of rum w/ ice(set aside).Second: Mix daiquiri with 2.5 oz. of rum w/ ice.
Third: Add Blue Curacao to the glass. While frozen, add pina colada mix, strawberry daquiri mix then Mango daiquiri mix in glass (Making sure they do not get mixed together). Garnish with strawberry.
THE PLAZA
Get these Tasty Ingredients:5 oz. Rum1 Part Strawberry Daiquiri Mix1 oz. Blue Curacao1 Part Mango Mix1 oz. Grand Marnier
Follow these Recipe Instruc-tions:First: Mix strawberry mix with 5 oz. of rum w/ice (set aside)Second: Mix mango mix with 5 oz. of rum w/ ice.
Third: Add Grand Marnier to the glass. While frozen, add strawberry daquiri mix then Mango daiquiri mix in glass (Making sure they do not get mixed together). Add Blue Curacao.
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER cocktails
Where:
Specialty:
GARI WASABI Where:
Specialty:
BINGO Cafe
The Origin of the Word “Cocktail”The origin of the cocktail is a contested story whose truth may never fully come to light. For centuries, all over the western world, people have been experimenting with mix-ing drinks, both alcoholic and non-alcoholic. The origin of the name “cocktail” itself is not certain. Some of the more common (and amusing!) explanations are…
In 1779, after her husband was killed in the American War of Independence, innkeeper Betsy Flanagan opened an inn near Yorktown that was frequented by American and French soldiers. An English chicken farmer lived nearby. Due to the political climate at the time, Betsy was probably not too fond of her neighbor, prompting her to promise her American and French customers that she would serve them a meal of roast chicken one day. Her guests occasionally mocked her boasts saying she would never go through with it. One evening, an unusual number of officers gathered at her inn, so Betsy served a lavish meal of chicken, stolen from her English neighbor. When the meal was over, Betsy moved her guests to the bar, where she served up drinks decorated with a tail-feather from the chickens. The officers drank until morning, periodically making rowdy calls for more “cock tails.”
The owner of an American bar had a large ceramic con-tainer in the form of a rooster. The container was filled with the leftovers from drinks. The less affluent could get a drink from this container, served from a tap at the tail. Hence, the name cocktail became associated with a mix of drinks. Some say the quality was always high after English sailors had been in, as there was a good mixture of rum, gin and brandy in the cocktail.
In nineteenth century America, a cock was a tap, while its tail was the last, muddy dregs of the tap. Colonel Carter, of Culpepper Court House, Virginia, was served the tail at his local tavern. Seeing it as a disgrace, he threw it to the floor and said from then on he would only drink “cock tails” of his own design. His concoction was a mix of gin, lemon peel, bitters and sugar, and is possibly the ancestor of mod-ern cocktails.
A “cocktailed horse” was a term for one whose tail has been bobbed, giving it a flamboyant and jolly appearance. As the mixed drinks served in the bars and inns had a very high al-coholic content, the name “cocktail” possibly came from its ability to “cock the tail”, or get a careless customer drunk
very quickly.
In the early 1800s, the southern states had reached a peace agreement with King Axolot VIII of Mexico. At peace cer-emonies, a drink was served to seal the agreement. At one ceremony, a pretty young woman brought forth the drink (she was also the one to concoct the drink) in an intricately decorated gold cup. As she was approaching the king and the general who represented the states, she realized that with only one cup, she would have to serve one before the other, causing embarrassment for one of the men. So in-stead of committing the social faux pas, she quickly drank the contents of the cup. The general asked the king who the girl was. The king replied “My daughter, Coctel.”
A Ceramic Rooster
Virginian Dregs
Night-mare-ish Strength
There Once Was a Girl in Mexico…
An Englishman’s Misfortune
Blue Martini Recipe Ingredients60ml Vodka15ml Blue Curacao Liqueur10ml lime juiceCherry6 ice cubes
DirectionsInto a cocktail shaker, pour the Gin and Curacao. Add ice. Shake well.Strain and pour the contents of the cock-tail shaker into a martini glass.
Blue Martini
Ingredients1 1/2 ounces vodka 1 1/2 ounces Baileys Irish Cream 1 1/2 ounces Kahlua 8 ice cubes 1 1/2 ounces cream 1 scoop vanilla ice cream 2 scoops chocolate ice creamChocolate syrup
DirectionsCrush ice cubes in blender. Add remain-ing ingredients. Blend on high for 45 seconds. Add Chocolate syrup. Serve in Hurricane glass.
MudSlide
10 THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER
tasting notes
WINE: Monkey Bay Sauvignon Blanc 2007. APPEARANCE: Straw yellow in color.
NOSE: The nose delivers concen-trated tropical fruit finishing with a refreshingly rich and balanced mouth feel.
TASTE: Monkey Bay Sauvignon Blanc captures classic characters of Malborough’s unique cool climate fruit. It offers style and assertive fruit flavors, showing a remarkable wine with elegance and a lasting impression.
GRAPE VARIETY: 100% Sauvignon Blanc
VINEYARD: Malborough, New Zealand.
WINE SPECTATOR: 87 Points.
FOOD PAIRING: Hors-d’oeuvres, white meats and fish.
DRINKING TEMPERATURE: 8 to 12ºc / 50 to 55°F
Standing out between the brightly colored shops of the Paseo Her-encia Shopping Mall across from the Holiday Inn Beach Resort is Taste of Belgium’s Bistro: a spot of understated elegance and af-fordable luxury. A team of very good chefs and waiters serve coffee, drinks, lunch and dinner in true Taste of Belgium style, which means with that tiny bit of extra thought and effort which makes coming back a next time
so easy.Opening at 10 am for cappuccinos, coffee or tea, the outside ter-race starts filling up by 11.30 am, when the first lunch guests start drifting in. Lunch is plentiful and delicious and it is getting rave reviews. The menu is French/Belgian-inspired international cuisine. Options are to sit in the shade and the breeze outside, or in-side, where one can sit at a few high tables or at the black, shiny bar in the air condition-ing. The cocktail hour often drifts into dinner at the end of the day. That is a relaxed af-fair, often floating into a late-night when the
food is so good and the drinks plentiful.
Many Taste of Belgium guests are mesmerized by its range of famous Belgian beers: from light to dark, strong to even stronger. The variety in Belgian Beers is amazing. Some beers taste fruity, others have a bitter aftertaste, but all do go down very well indeed. One can also purchase the spe-
cialty glasses of the beers to take home as a souvenir of a memo-rable evening.Opening hours of Taste of Bel-gium are from 10 am till 12 am. There is a no-reservations policy.
In the central area of the court-yard a regular watershow is held. Paseo Herencia is located across from the Holiday Inn Beach Re-sort; it is close by the Marriott Resort.
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER blackboard
Opening Hours:7:00 am - 03:00 am
Sunday closed
Renaissance Marketplace, L.G. Smith Blvd. 9. Oranjestad, Aruba T: (297) 588 7996 / [email protected] / www.cilo-aruba.com
This drink just sounds fun! Fun to say, fun to look at, fun to drink! It definitely delivers.From the moment you lift the glass to take your first sip, you’re hit by the amazing smells of mint & mango. It is a smooth drink that packs a punch. If you like a Mojito I hope you’ll jazz your next one up & try this Mango Madness version.This is the way I like to make mine, but as with everything, taste is subjective. If you like
yours a little stronger - add some more rum. If you like it a little less sweet, go lighter on the mango nectar. Check the ethnic section of your grocery to find the Mango Nectar (they have a wonderful selection of nectars. So, get creative with other flavors).
Mango Madnesss Mojito:1 1/2 oz of Light Rum1 oz of simple syrup (1 cup of sugar, 1 cup of
water. Place in a sauce pan, bring to boil. Cool completely)3 oz of Mango NectarJuice of 1/2 LimeClub Soda2-3 sprigs Fresh Mint
Directions:Tear/bruise the Mint leaves and place into your tall glass. Add rum, simple syrup, nectar & lime juice. Stir. Fill with ice cubes & top off with club soda. Stir. Garnish with fresh mango & additional sprigs of mint.Cheers!
Strawberry Mojito:white sugar, for rimming 2 large limes, quartered 1/2 bunch mint leaves 7 strawberries, quartered 1 cup white sugar 1 cup white rum 2 cups club soda 8 cups ice cubes Add to Recipe Box My folders: Directions:Pour 1/4 to 1/2 inch of sugar onto a small, shal-low plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside. Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the straw-berries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dis-
solved. Pour into the sugared glasses over ice cubes to serve.
Master Chef Owner Vittorio Muscariello has created a diverse menu that showcases old cu-linary traditions from ancient Italy. He directs a busy team of chefs within full view of diners behind the open kitchen. Indoors tables afford a shifting panorama as whole fish are tossed in giant pans and outdoors the wood-fired oven blazes, and smiling staff bustle here and there. Decor is rustic, sunny colors, arched doorways, and copper pots hanging over the open kitchen warm the columned dining area.
The setting perfectly complements Vittorio’s exquisite sense of aesthetics – his food is as beautifully presented as it is flavored. Organic ingredients are used wherever possible, many sourced direct from Italy, and bread, pizza
dough are handmade, as are the delicate sorbets and rich desserts. This is quality dining with a personal touch.Whether you choose to dine alfresco or in-doors, the atmosphere is intimate without being cramped. As you peruse the menu, you’ll discover that the traditionally hand-made pastas are mar-ried with carefully selected ingredients that radiate with the passion for perfection that defines Hostaria Da’Vittorio.
The broad menu of traditional rustic Ital-ian dishes has some-thing for everyone. Start with a Carpaccio di salmone fresco, thin sliced marinated raw salm-on fillet with fresh lemon juice, virgin olive oil, pink peppercorns and shaved Parmigiano Reg-giano cheese served over a bed of fresh arugula salad or an entree of fresh grouper fillet baked with fresh tomatoes, gaeta black olives, olive oil, garlic, oregano and basil. Follow with the linguini dello scoglio prepared with olive oil, garlic, parsley, fresh cherry tomatoes, clams, mussels, squid, baby octopus and shrimps, or try our favorite dish the ossobuco di vitello, U.S Veal shank braised in dry white wine with fresh herbs and spices served with risotto alla
Milanesse. Hostaria da’Vittorio carries a broad range of wine, spirits and imported directly from Italy.
The famous wood-fired pizzas are said to leave pizza lovers gob-smacked. A definite must is the pizza quattro stagioni is a seafood treasure trove topped with seafood, mozzarella cheese, tomato sauce, ham, soppresata and fresh Gaeta black olives. Our favorite is the pizza Romana topped with tomato sauce, cheese, anchovies and fresh basil. This flavor extravaganza took out Aruba’s best pizza and joins the countless other awards that Hostaria Da’Vittorio has deservedly col-lected. Vittorio’s has successfully managed to avoid over-complication and instead embraces a delightful simplicity of flavors that’s worth a return visit.
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER 12
tasting notes
WINE: Columbia Crest Merlot Caber-net Two Vines 2005. APPEARANCE: Smooth red color.
NOSE:Light and easygoing, with cherry and spice aromas, hint-ing at spiced plum on the gen-tle finish.
TASTE:A delicious fruit forward Merlot Cabernet with a rich and silky finish. Generous blackberry and raspberry flavors are wrapped around a core of warm vanilla from extended aging in small oak barrels.
GRAPE VARIETY: 60% Merlot, 38% Cabernet Franc, 2% Cabarnet Sauv i -gnon.
VINEYARD:Washington State, United States.
WINE SPECTATOR: 83 Points.
FOOD PAIRING: Roasted meats.
DRINKING TEMPERATURE: 15 to 18ºc / 55 to 64°F
“If you are looking for a truly Italian experience outside of Italy, Hostaria Da’Vittorio is the place to go. The menu is extensive and impressive.
For lovers of traditional fine Italian cuisine, look no further. Step into this Italian restaurant to remind yourself how good it can be”.
“I wanted to recreate the joyful atmosphere of Italian family hospitality,” Vittorio beams. “We want to welcome people not as customers into our business, but as family into our home.”
Daily Early Bird Dinner Specials Because I eat out more than I really should, sometimes the early bird or prix fixe dinner specials work well and is more “economical” pricewise. My favorite ear-ly bird right now is at Papillon Restaurant, located at The Village in front of the Radisson Resort & Casino. From 5 p.m. to 7 p.m. they offer a 3 course menu (app, entree, dessert and a glass of house wine) for $29.50 and the choices are pretty extensive.
French Caribbean Restaurant
Caribbean Restaurant
Great Food and ambiance!For only $ 19.96 a three course prix - five Dinner!
‘Enough TVs with sports to keep the guys happy and enough guys to keep the girls happy ‘5 Happy Hours a week, from Monday to Friday’s, 5 p.m. to 7 p.m.. All drinks $ 3
Dinner Special for only $ 17.50
Monday’s
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER best deals
tasting notes
WINE: Campo Viejo Gran Reserva Rioja 2001. APPEARANCE: Maroon cherry red colour.
NOSE: Aroma of jam and wood, spicey tones.
TASTE: This firm red offers mod-est cherry, tobacco, smoke and cedar flavors. This wine blooms with food.
GRAPE VARIETY: Tempranillo, Graciano and Mazuelo.
VINEYARD: Logroño, Spain.
WINE SPECTATOR: 85 Points.
FOOD PAIRING: Accompanying roast meat or meat in sauce, stews and cured cheese.
DRINKING TEMPERATURE: 17 to 18ºc / 61 to 64°F “With Campo Viejo Gran Reser-va every year I try to elaborate a great Rioja wine with charac-ter and persistance. With se-lect grapes and a long ageing process. This Gran Reserva is a classic for me.”Elena Adell, Campo Viejo Wine-maker
Daily Happy Hour
5 p.m to 6 p.m
From Monday through Friday we’ve got you covered!
Every Tuesday, All-u-can-eat Faji-tas for only $ 12.50
Tuesday’sTuesday’s
Thursday’s
Friday’s
Friday’s
Renaissance Marketplace, L.G. Smith Blvd. 9. Aruba
T: (297) 588 7996
OFFER valid only on Thursday’s
Tuesday’sWednesday’s
LUNCH 3-course meal for only US$20.00 from Monday to Saturday 11:30 a.m. to 5:00 p.m.
El Gaucho Steakhouse is probably the most famous restaurant on Aruba. For decades the restaurant has been serving quality food; but succulent steaks are the main attraction. This unpretentious establishment specializes in keeping customers satisfied. While food styles have changed dramatically since El Gaucho’s first opened, restaurateur Michel & Omira Franz and his team manage to give folks what they want, keeping pace with the times but still retaining all the old favorites.
Located in the heart of the down town area, El Gaucho is a well established restaurant that has survived all the fickle trends of the market by consistently serving some of the best quality steak and seafood in Aruba for the last 32 years.
El Gaucho’s just the place –equipped with a separate bar to ease a wait for a table, and a pleasing wine list once you are seated. The entrees are hard to pass up with offerings such as Camarones al Ajillo, jumbo garlic shrimps (head on) pan-fried with roasted garlic puree or the Empanadas Argentinas, hearty pas-
try stuffed with mince meat, chopped olive and chopped egg. Main courses don’t muck around; the Parilla Argentina a special dish from Argentina: consisting of 5 different se-
lected meats: Tenderloin, Pork Sausage, Ribs, Pork Loin & Beef Short ribs is a must try or select Our favorite the Costillitas de Cordero or Grilled rack of lamb a New Zealand spring lamb, marinated in chimichurri and grilled to perfection.
“In the mood for a tender, succulent steak? El Gaucho’s serves up a taste sensation with beef sourced from the best feed lots and grass fed areas in Argentine then char grilled to perfection. Or be tempted with a selection of sensational seafood, expertly prepared fresh daily to tantalize the tastebud”.
In the evening, the bar is the perfect place to unwind and enjoy pre-dinner drinks and El Gaucho’s comprehensive cellar presents an excellent selection of fine Argentine wines at
reasonable prices.El Gaucho’s is open for lunch from 11:30 am until 11 pm Monday to Saturday. Sundays from 5 pm to 11 pm
El gaucho’s stylish décor and welcoming at-mosphere offers the ideal dining experience for lunch meetings and relaxing dinners.
tasting notes
WINE: Golden Kaan Pinotage 2006 APPEARANCE: A medium bodied Pinotage with a typical ruby red appearance.
NOSE: Sweet plums and raspberries on the nose.
TASTE: Soft fruit and wood tannins are well integrated and friendly. A good example of this unique South African grape.
GRAPE VARIETY: 100% Pinotage
VINEYARD: Western Cape, Table Mountain sand-stone and Malmesbury shale.
WINE SPECTATOR: Not yet rated.
FOOD PAIRING: This beautiful Pinotage will comple-ment pork, poultry and veal dishes.
DRINKING TEMPERATURE: 15 to 18ºc / 59 to 64,4°F
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER14
Faux-leather-bound books, tulip-top lamps, wooden chairs, and tile floors decorate this Argentina-style steak house, which has been in business since 1977.
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER cigar buzz
As you have probably already figured out, cigars come in all sorts of shapes. The irregular shapes, or figurados, cover all out of the ordinary shaped cigars. This list con-tains the six most popular figurados.
Belicoso: This cigar usually measures 5” with a ring gauge of 50 and has a rounded head rather than a point.Culebra: Three panatelas braided together as one cigar that is smoked separately. This cigar measures 5” with a 38 ring gauge.Diademas: This huge cigar, which measures 8 inches or longer has both of its ends closed. The ring gauge increases towards the foot.Perfecto: This cigar usually has a bulge in the middle and is closed on both ends.Pyramid: This 6” cigar with a 40/52 ring gauge has a tapered head with an open foot.Torpedo: A shape with a pointed head, a closed foot and a bulge in the middle.
C G A RS Cigars are natural and noble products that maintain all its qualities for a very long time. Its worst enemy are heat, dryness and rotten smells, which it must be protected against. The best way to protect them from their qualities is in a humidifier of which all aficionados must own and maintain the cigars at the right temperature and humidity.The best condition to maintain the freshness is at temperature between 70 to 72 Fahrenheit and the humidity level between 65% to 70%. There are all kinds of humidifiers that can hold either one box of Cigars or many more. Even dry Cigars can revive after a few weeks in the proper humidifier . One should never store cigars in a refrigerator, because they breath in all the smells of produce and hereby they will forfeit their original flavour.Some cigars at the right condition can maintain their freshness for over 15 years and in some instance even more. To do this they must be maintained in optimal conditions and conserved in a humidor lined in cedar wood, to maintain the scent of the cigar.
There are multitudes of cigar types, however they fall into two categories. They are the parallel sides and the Figurados that cover the irregular shapes.Descriptions of the major types are:
Gigante o Presidente: You can tell by looking at the name that these are the largest of the types. Their length can be as high as ten inches and their ring sizes can max out to 64 or 1 inch. Give yourself plenty of time if you purchase one of these.Corona: The classic corona will measure about five inches and has a ring size of around 40.Churchill :Named after Winston Churchill will measure approximately eight inches and has a ring size of about 48.Rothschild: Named after Baron de Rothschild. They are also known as Robustos. The Robusto is a short and fat cigar. The size is five to six inches with a ring size of 50.Lonsdale: Named after the Earl of Lonsdale. They have a ring size of about 40 and can be as long as seven inches.Panatela: This cigar is long and thin. Its ring size is around 37 and its length is about seven inches.
Cigar types:Cigar Shapes
Benjamin PetrochiAruhiba Cigar Shop
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THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER16
Housed on the lobby of the Radisson Aruba Resort Casino & Spa, with a terrace overlook-ing a garden and lagoon, Sunset Grille’s atmo-sphere is one of opulence. The interior of the restaurant is stunning, the hammered copper surfaces, glass partitions, and reflective mosa-ic pillars are richly modern. The pale mustard, salmon, and olive accents are cool and muted, and the daringly asymmetrical banquettes are dramatic, lending a subtle modern edge - style,
color, warmth and exquisite decor.
The Resort feature restaurant, Sunset Grille, will take you to all corners of the globe with a menu that borrows a little from here and a sprinkle from there to create a truly unique fi-nal product.
The restaurant itself is an AAA Four-Diamond Award and Wine Spectator 2008 “Award of Excellence” with a beautiful ambience that has kept the best of the old and shaken it up with the new. Service is friendly and efficient, with skilled wait staff managing to meet your ev-ery need without intrusion. The menu travels far and wide through the world, using a wide range of ingredients and techniques. The menu offers quite the range of delectable dishes such as Salmon and Smoked Sturgeon, smoked sturgeon and herb cured Norwegian salmon with fingerling potatoes tossed in fresh lemon, extra virgin olive oil, capers and fresh dill and the Oysters Florentine baked with spinach and crab topped with Hollandaise sauce and caviar. Mains are simply impossible to choose between with Porterhouse Steak Bone-in for Two, 48-ounce center cut, USDA Prime Beef and Asian Style Salmon and Scallops, seared salmon with sesame scallops, wakame salad, cucumber, lemon and white wine served over
soba noodles all begging to be tasted. If you find it hard to select the food, then don’t hold your breath over the wine list that has over 100 different wines on its many pages. Thankfully, the sommelier is on hand to offer some guid-ance.
Open for dinner from 5 p.m. to 11 p.m. - For reservation call: 5863838 - Located at L.G Smith 380 (across from the Hyatt Regency)
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER recipes
Having a party?Let us make it
easy!
C A T E R I N G Bubali 72 G T: 7320833 F: 5878718
This is a recipe I came up with when I was experimenting with shrimp. Although I don’t have measurements, I feel the sign of a true cook is to come up with something and improvise. I usually eyeball measurements, so you may want to start of with small amounts and work yourself up to where you are satisfied with tastes and textures. I love the improvisation part!!! Here we go!!
Ingredients:
Shrimp (Large size)FlourSugarCinammon
EggCoconut milkSweet Condensed MilkCoconut (perhaps shredded that you can find in the baking section of your grocery store)Oil (Canola or whatever you think will work best)Crushed PineapplesOrange
1. Clean, devein,and butterfly shrimp.2. Mix flour, sugar and cinammon together in a flat plastic container.3. Mix milk, egg, and sweet condensed milk together in a bowl.4. Spread out coconut on a baking sheet.
First, dip the shrimp in the flour mixture so that it is completely covered. Next, dip the floured shrimp in the milk mixture so that the shrimp is soaked. Last, cover the shrimp with the shredded coconut and set to the side. Repeat these steps for each piece of shrimp.
Dipping Sauce: (You will have to experiment with the measurements to get the consistency you want. The pineapple will thicken up the sauce, so take this into consideration when you are measuring the amounts for the coconut milk and sweet condensed milk.)Grate the orange peel and set to the side. Pour the coconut milk (start with half a can) in a sauce pan and put on low to medium heat. Squeeze the juice from the orange and add to the coconut milk. Slowly add the sweet condensed milk to get the consistency (thickness) you want. Add a quarter can of crushed pineapple to begin and continue to add until you get the de-sired consistency you want. Stir in the grated orange peel. You don’t want to cook the sauce but heat it so that all the ingredients mix well together. Refrigerate or set to the side so that the sauce is at least room tempera-ture when serving. You may have to add more ingredients to increase the amount of sauce you want to make. This will give you a place to start.Pour oil in a dutch oven or a pot. You will need enough oil to submerge the shrimp. Heat the oil to 325-350 degrees. Add shrimp one at a time and cook until golden brown. Set to the side on paper towels so excess oil is absorbed. Serve with dipping sauce and enjoy.
Coconut Shrimp with Citrus Coconut Dipping Sauce
Is there a health reason why you should shell and devein before grill-ing Shrimp. I found a nice sale on some shrimp today but don’t really have the time to peel and devein un-less is’t a health issue. I know more recepies call for peeling than don’t.
NO. There is no reason. The vein is edible as long as it is cooked. DON’T OVERCOOK! This is the most comon problem. People tend to overcook sea-food. When the shell is salmon colored, it is done. The shell actually helps cook the meat because it is somewhat sealed inside a cooking vessle. The pealing is usually called fore more frequently due to the amount of labor involved shift to the chef rather than consumer.
tip:cooking
outnaboutTHE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER 18
THE RESTAURANT REPORTER ARUBA’S CULINARY NEWSPAPER say cheese
BELLMAN OF THE MONTH
B55Every First Sunday of the month 2:30 p.m. to 5:30 p.m. Every Friday from 6:00 p.m. to 9 p.m.
BUGALOEEvery Tuesday from 5 p.m. till 8 p.m.Joyride Band Every Friday from 5 p.m. till 8 p.m. Lotus BandEvery Sunday from 6 p.m. till 9:30 p.m. Marisela & Aquarius Band
CAFE CHAOSMonday: starting at 10:00 p.m.Thursday: starting at 10:00 p.m.Saturday: starting at midnight
CUBA’S COOKIN’Every Night
CHINO LATINOEvery Wednesday
GARUFA COCKTAIL LOUNGEMonday - Wednesday: 7 p.m. to 12 p.m.Thursday: 8 p.m. to 1 a.m.Friday - Saturday: Starting at 9 p.m.
GRAND CAFE TROPICALTuesday from 9.00 pm till 1.00 am Every Fridays and Saturdays live Latin Music performed by The Amazing Tropical Heat Band.
MAMBO JAMBOEvery Wednesday starting at 10:30 p.m.
MOOMBA BEACHEvery Sunday from 7 p.m. to 9 p.m.
REMBRANDT CAFEEvery Monday, Wednesday and Friday starting at 10:30 p.m.
SOPRANOSEvery Night starting at 6 p.m
THE MILL BAN GOZZZA SALSA BAREvery Friday Live Music from 5 - 9 p.m
BUGALOEDaily from 5 p.m. to 6 p.m.
BUSTER’S GARAGEFridays 8 p.m. to 10 p.m.
CAFE CHAOSEvery Wednesday and Friday starting 5 p.m. to 7 p.m.
CILO city loungeEvery Friday from 5 p.m. to 6 p.m.
L.G. SMITH’S STEAK & CHOP HOUSEDaily from 10 p.m. to 11 p.m.
MATTHEW’S Daily Happy HoursNoon - 1 p.m.4 p.m. - 6 p.m. (with live music)9 p.m. - 10 p.m.
PELICAN NESTEvery day from 4 p.m. to 6 p.m.
PIET’S PIER (HYATT)Every day from 4:30 p.m to 6:30 pm
PURE BEACHEvery day from 3 p.m. to 5 p.m.
SMOKEY JOE’S ISLAND GRILL5 p.m. to 6 p.m. and 10 p.m. to 11pm daily
Wave Beach Bar (Marriott)Every day from 3 p.m to 5 p.m.
Voted # 1 for his charismatic spirit and helpfulness to the visitors.
KETTY won:Dinner for two @ Cuba’s CookinLunch for two @ BugaloeDinner for two @ Bistro (Taste of Belgium)Dinner for two @ Hostaria Da’ Vittorio
HAPPY HOURS
TAXI OF THE MONTH
Tim Scobbe
NIGHTLIFE LIVE MUSIC
Bartender of the Month
Voted # 1 for his charismatic spirit and helpfulness to the visitors.
Janchi Cadillac won:Dinner for two @ Cuba’s CookinLunch for two @ BugaloeDinner for two @ Hostaria Da’ Vittorio
Wilheminastraat 80 - Oranjestad - ArubaMon - Sat: 11:30 am - 11:00 pm -
Sundays ClosedFor reservations please call 297 5823677
www.elgaucho-aruba.com
For the Best & Biggest Steaks and so much more...
Authentic since 1977
