Taste of St. Croix Is The Toast of St. Croix

Chefs and restaurateurs packed all the flavors of the territory into a parking lot at the Divi Carina Bay Resort on Thursday night during the 24th Taste of St. Croix, a celebration of the island’s chefs, fishermen and farmers.

Thursday saw representation from Cruzian Bayou Bistro, Divi Carina Bay, Duval Cruzian, The Fred, Turkey Leg on the Go, Rita Chiverton, Vital Vibrations, VLP Enterprise, Jubilee by Yaadie in St. Croix, The Palms at Pelican Cove, Cultured Delights, Carambola Beach Resort, Through the Grapevine, Ridge to Reef Farm, Bleu Chocolat, the St. Croix Central High School Culinary Arts class, Sugar Rush, Chef Camisha Lynch, the CTEC Baking class, Wokame Island Sushi and Restaurant, Rowdy Joe’s, Queen Maubi, Doughboy Pretzels, Saviors Journey, Fresh Natural Drinks and Misfit Island Munchies.

At table after table, the talent of local chefs were on full display in the form of a mouth-watering assortment of classic dishes inflected with Caribbean flavor.

From The Fred, Executive Chef Michael Matthews presented a smoked brisket sourced from local Senepol beef and seafood arancini — a Caribbean update to fried Italian rice balls.