In what it called “an Epicurean Journey” and its “Culinary World”, CuisinArt Golf Resort & Spa showcased a memorable dining experience for concierges from a number of hotels in Anguilla and other invited guests.
The event, at Italia Restaurant, at the Golf Clubhouse on Thursday, November 19, featured an assortment of Italian specialties prepared by newly-appointed Chef de Cuisine, Biagio Longo, as part of his introduction to Anguilla. He was assisted in serving the multiple courses of the dinner by Mr. Franklin Hodge, Manager of Italia, and his team of employees. The Manager’s wife, Mrs. Ena Bosman-Hodge, Head of Concierge at CuisinArt, was at the event as well as other Concierges from several properties.
There were at least fifteen servings which were partly described by Mr. Hodge, speaking on behalf of the Italian Chef. “Our new chef has displayed new dishes from salads, pastas, to main courses of fish, meat, chicken and other dishes,” he explained. “I am sure that the highlight was the snappers in the salt. The snappers were baked in salt and the crust formed was removed following which the fish was served. I think everyone enjoyed that dish. It was very good.” He further explained that the salt, placed in abundance on the scales of the fish, “infused itself through the fish, but very lightly.”
“It is very easy,” Chef Biagio replied, stating that, in addition to the Anguilla salt, lemon juice, water and cherry tomato were used in the preparation of the fish menu.
About Anguilla, Biagio, who has a wealth of experience in his particular brand of cuisine, commented: “I like it. I have been here for just two months and I am enjoying my time.”
Following the delightful dinner, Mr. Hodge expressed the hope that word would spread about the culinary specialties being offered at Italia. “We are looking forward to increasing dining numbers and creating a nice vibe here at Italia Restaurant, thus also making sure that we are busy,” he added.
