CHEFS WITH PANACHE - BRITISH VIRGIN ISLANDS Tradewinds Restaurant, Peter Island Resort International favorites with island flair.
Chef Lisa Sellers.
THE CHEF
A graduate of Birmingham College of Food, Tourism & Creative Studies,
Chef Lisa Sellers has distinguished herself at several Relais & Chateaux
properties in the Caribbean. She joined the team at the Peter Island
Resort in 2007.
Tradewinds offers sophisticated versions of West Indian dishes and updated
Continental classics, taking full advantage of the abundance of seafood
and fresh island produce available. Guests enjoy dramatic views of the
Sir Francis Drake Channel and neighboring Tortola through large, waterfront
windows. In the adjacent Wine Room, 150-300 wine bottles are displayed
in a climate-controlled cabinet. The Wine Cellar beyond houses a $60,000
inventory of fine wines.
So what is the method behind Chef Sellers' acclaimed cooking style? “After
10 years cooking in the Caribbean I have found each island has their own
local dishes," says Sellers. " I like to play on Caribbean food
and ingredients while giving a modern twist, using the freshest ingredients
and working with the kitchen brigade to put a special touch to each dish. I
also like to make the food light, so you enjoy each course."
SEARED TUNA, SESAME SEED SEAWEED
Tuna loin, cut it into 4cm strips
SEAWEED SALAD:
1 cup Seaweed. Add 1 tablespoon of sesame seed oil, and 2 tablespoons
of toasted black & white sesame seeds
LOBSTER & ROASTED RED PEPPER TIAN
2 lobster tail, steamed for 4 minutes, removed from shell and cut into,
1/4 inch dice
1 roasted red pepper, finely diced
1/4 cup diced cilantro
1 shallot finely diced
1/4 cup mayonnaise
1/2 cup micro chervil
GARNISH
Baby leaves
Slice of cucumber
PREP TIME: 35
minutes COOK TIME: 5 minutes
SHRIMP & MANGO, BASIL “SHOT”
Mix the mango and basil together. Place a tablespoon in each shot glass.
Add the chopped shrimp and another layer of mango. Garnish with the whole
shrimp, and a sprig of basil.
SEARED TUNA, SESAME SEED SEAWEED
Season and char grill, each side of tuna. Let
it cool and slice, 2 slices per portion. Place 1/4 cup of seaweed salad
on the plate; arrange the tuna on top, garnish with sesame seeds.
LOBSTER & ROASTED RED PEPPER TIAN
Mix the lobster, shallots, cilantro, and red pepper together. Season
with salt and pepper, (I usually add a few drops of the local hot sauce)
then bind with mayonnaise, place into mould, and place on top of micro
chervil. Garnish with red pepper.
GARNISH
Add some baby leaves wrapped in a slice of cucumber.
KITCHEN TIP: To stop the shot glass from sliding over the plate, I put a small amount of glucose syrup on the bottom of the glass.
WINE PAIRING: Chef Sellers suggests a 2005 Robert Mondovi
Fume Blanc, Napa Valley as it is light and refreshing, ripe and distinctly
herbal, with grapefruit and pear at the core. It goes perfectly with
seafood.
