Foodie News
THE BAHAMAS CULINARY & ARTS FESTIVAL AT BAHA MAR RETURNS THIS OCTOBER FOR THE THIRD SPECTACULAR YEAR
Early Bird Weekend Passes are Available now for the Caribbean’s Leading Celebration of
Food, Community & Culture
NASSAU, Bahamas /PRNewswire/ — Following the record-breaking success of last year’s event, Baha Mar announces the return of The Bahamas Culinary & Arts Festival, from October 22-27, 2024. The Bahamas Culinary & Arts Festival showcases the best in culinary and artistic expression headlined by world-renowned chef talent including Marcus Samuelsson of Marcus at Baha Mar Fish + Chop House, Katsuya Uechi of Katsuya, and Dario Cecchini of Carna. Baha Mar’s chefs will be joined by Bahamian celebrity chef, Chef Simeon Hall Jr., Food Network stars Amanda Freitag, Carla Hall, Maneet Chauhan, Geoffrey Zakarian, and Scott Conant. Also in attendance will be the US’ foremost spirits expert and author Noah Rothbaum, sommelier Amanda McCossin, mixology master Karl Williams, and Bahamian mixologist Marv the Mixologist. This year’s festival will also feature the return of FUZE Art Expo, the Caribbean’s premiere gallery showcase for regional art facilitated by John Cox, Executive Director of Art & Culture at Baha Mar, as well as another show-stopping musical performance, to be announced in the coming weeks.
The Bahamas Culinary & Arts Festival,
“Going into our third year, our goal is clear – to continue to uplift our culinary and arts artisans, furthering Baha Mar’s commitment to enrich our Bahamian community and provide world-class offerings for our guests and residents,” says Graeme Davis, President of Baha Mar. “The Bahamas Culinary & Arts Festival is the ultimate platform to do just that, and this year’s programming will be truly spectacular.”
The festival kicks off Tuesday, October 22, with the annual Truffle Dinner by Daniel Boulud at Cafe Boulud, followed by five days of unforgettable experiences including the Beach Party Powered by SLS Baha Mar – an entertainment and culinary celebration that brings together the best of SLS Baha Mar’s chefs for a truly authentic epicurean experience. Taking place at the award-winning Baha Bay Waterpark, the Welcome Beach Party will feature a special musical performance and a decadent night of culinary experiences with dishes from fan favorites such as Katsuya, Cleo, Carna, and many more. The party doesn’t stop there, weekend pass holders will be welcomed by Marcus Samuelsson who will close out the night at Marcus After Dark, a late-night event at Marcus Gardens featuring an exclusive concert after party to celebrate The Bahamas Culinary & Arts Festival with delicious tropical beverages and bites. The Bahamas Culinary & Arts Festival will also bring back the two-day Culinary Expo from October 26-27, featuring live entertainment and Bahamian hospitality with mainstage celebrity chef demos by Carla Hall, Geoffrey Zakarian, Maneet Chauhan, and more.
Also returning to The Bahamas Culinary & Arts Festival is the FUZE Art Expo from October 23-27. Facilitated by John Cox, Executive Director of Art & Culture at Baha Mar, FUZE focuses on decentralizing the art market and creating an epicenter for Bahamian art and the surrounding regions. FUZE brings together island pioneers to display a vast collection of artwork from seven different Caribbean nations, and will feature multi-disciplinary creative programming including artist-led panel discussions, guided tours, live printmaking demonstrations, and a specially curated film series. FUZE is proud to welcome renowned artists and galleries, including Shacqueel Coleby, John Paul Saddleton, June Collie, The Bahamas Music Society and more.
“I participate in a number of festivals and events throughout the year, and The Bahamas Culinary & Arts Festival is one of my favorites,” says Marcus Samuelsson. “There really is no other event that brings such an incredible group of culinary and beverage talent together with renowned artists for an immersive opportunity to experience the flavors, culture, and soul of the island.”
Exciting new programming at this year’s festival includes a Rose Soiree Pickleball Tournament, Flamingos & Flocktails, Baha Mar Young Chefs Competition and Straw Craft Workshop. Attendees will also have the opportunity to sharpen their culinary skills with leading chefs during special master class sessions such as a Pizza Masterclass & Signature Chef Hosted Lunch with Scott Conant. The week will also feature a series of intimate Signature Chef Dinners hosted by the festival’s headlining and guest chefs, as each duo takes guests on a culinary journey with specially curated menus including A Tale of Two Curries with Maneet Chauhan and Simeon Hall Jr. Baha Mar is also featuring incredible, bespoke spirits and wine tastings, cocktail seminars and happy hour mixers from leaders in the industry, including Noah Rothbaum, Karl Williams, Marv the Mixologist, and Amanda McCossin.
Early bird weekend pass tickets for the event are now on sale at www.festival.bahamar.com/weekend-pass-tickets/ and range from $599++ for the Gold Weekend Pass and $799++ for the Platinum Weekend Pass. Guests can enjoy The Bahamas Culinary & Arts Festival at Baha Mar in spectacular fashion with the all-inclusive Festival Gold Weekend Pass which includes access to flagship events and experiences, and early access to some of the most exclusive chef experiences. Gold pass holders also receive admission to the Beach Party with Gold Access and Marcus After Dark, the official beach party after-party, exclusively for weekend pass holders, as well as unlimited access to The Bahamas Culinary Expo and FUZE Arts Expo on Saturday and Sunday, a coveted seat at a Signature Chef Hosted Dinner and a welcome gift bag upon check-in. Festival goers can upgrade their experience with the Platinum Weekend Pass and make it a VIP weekend, granting access to all Gold Weekend Pass activities plus the opportunity to get up close and personal at the Beach Party with Platinum Access, early entry to The Bahamas Culinary Expo and FUZE Arts Expo on Saturday and Sunday, as well as all-day spectator access to the Rose Soiree Pickleball Tournament and a premium welcome gift bag upon check-in.
Additional experiences will be announced in the coming weeks, including intimate culinary and art activities hosted by Baha Mar’s leading chefs and artists. For more information about the event, please visit www.bahamar.com/bahamas-culinary-arts-festival/ for full details on featured chefs and artists, event specifics, art exhibitions, and a link for easy ticket purchase.
About Baha Mar
Baha Mar is a master planned integrated resort development situated on 1,000 acres overlooking the world’s famous Cable Beach. The white sand beach destination includes three global brand operators – Grand Hyatt, SLS, and Rosewood – over 2,300 rooms and more than 45 restaurants and lounges, the largest casino in the Caribbean, a state-of-the-art convention center, Royal Blue Golf Course, an 18-hole Jack Nicklaus signature course, a brand new $200 million Baha Bay luxury water park, the Caribbean’s first and only flagship ESPA spa, and over 30 luxury retail outlets. Baha Mar is a breathtaking location with dynamic programming, activities, and guest offerings in one of the most beautiful places in the world – The Bahamas. For more information and reservations, visit www.bahamar.com.
SOURCE Baha Mar
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(Family Features) As the days get longer and the temperatures rise, it’s time to fire up the grill and elevate your outdoor cooking game. Whether you’re a seasoned grill master or just starting out, success comes down to three essentials: quality ingredients, the right seasonings and reliable equipment that gives you full control over heat and timing.
If you’re ready to turn up the heat this season, explore high-performance grilling solutions from Nexgrill – built to match every cooking style and skill level. From backyard barbecues to weeknight dinners under the open sky, its lineup is designed to help you serve up unforgettable flavors all season long. Visit nexgrill.com to learn more and get inspired.
Unlock a New Level of Outdoor Cooking Versatility
Transform your backyard into a chef-inspired kitchen with the Gourmet Pro 6-Burner Stainless Steel Gas Grill featuring the Griddle Max Cooking System. Designed to go beyond traditional grilling, this powerhouse lets you grill, saute, griddle and smoke all at once or on demand. The innovative system makes it easy to achieve restaurant-quality results, delivering unmatched versatility for any meal. Built with stainless steel burners, angled flame tamers and porcelain-coated cast-iron cooking grids, it ensures consistent heat and fewer flare-ups. With 811 square inches of cooking space, six main burners and a high-heat searing side burner, you’ll get 75,000 BTU of total cooking power.
Take on Breakfast, Lunch and Dinner
From sizzling fajitas at your backyard bash to early-morning pancakes before your next adventure, the Daytona 4-Burner Propane Gas Griddle delivers the heat, flavor and performance you need. Designed for versatility, this powerhouse features a 792-square-inch cooktop and four stainless steel burners, giving you the space and control to cook multiple dishes at once. Built-in convenience comes standard with dual side shelves, a lower storage rack to keep tools within reach and a removable grease cup for quick and easy cleanup. When it’s time to pack it in, a heavy-duty lid protects your cooking surface.
From Kitchen to Patio, It Goes Where You Go
Grilling isn’t just for the backyard. When weather or space keeps you inside, the Fuse 22-inch Electric Griddle delivers bold, flame-free cooking anywhere there’s an outlet. Ultralightweight and easy to transport, it’s built for seamless indoor-outdoor use. With 308 square inches of edge-to-edge heat, a durable nonstick surface and digital temperature control, this electric flattop offers precision and power. A hinged lid with a built-in viewing window locks in heat and flavor so you can cook efficiently. From weekday breakfasts in the kitchen to weekend feasts on the patio, it can be your all-access pass to delicious, flexible cooking – wherever life takes you.Discover more from Daily News
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(Family Features) When the crisp air of spring tickles your face and sunrays splash you with warmth, you know salad season has arrived. With fresh flavors abounding this season, the options are nearly endless – just choose your favorite base, toppings and dressings and you’re set with a delicious first course or hearty meal all on its own.
Not every salad requires leafy greens for the base, however. Consider this Greek Beet and Watermelon Rice Salad, a Greek-inspired Jasmine rice dish loaded with fresh, tangy flavors that are sure to please your taste buds. Made with Success Boil-in-Bag Jasmine Rice that cooks up soft and fluffy every time, this recipe offers a hint of floral, sweet flavor to keep you feeling full. In just 10 minutes, you can have sweetly aromatic Jasmine rice that’s perfect for your lifestyle needs – it’s naturally gluten free, non-GMO Project Verified and free of MSG and preservatives.
Fruit salad may be nothing new, particularly when using fruits like oranges, cherries or grapes, but watermelon may be the fun new spin you need at your next cookout. The pairing of sweet watermelon, tangy feta cheese, refreshing mint, earthy beets, nuts and fluffy rice offers a winning combination. Quick tip: Make sure the rice is fully cooled after cooking to avoid a warm, watery result.
Fresh herbs, tomatoes, corn, basmati rice and a simple vinaigrette make Spring Corn and Rice Salad another delicious seasonal side that’s ready in just 15 minutes. Step out of your salad comfort zone with this refreshing solution that makes it easy to add veggies to your diet. When you’re drawing up weekly meal plans and tired of relying on traditional lettuce-based salads, consider rice salads as an alternative for enjoying chopped vegetables – plus, hearty rice can help keep you full longer.
Better yet, you can make this rice salad your own by experimenting with the ingredients. Try adding shredded chicken, hard-boiled eggs, fresh mango, ground cumin, fresh grated ginger, grilled corn or any other springtime flavors.
Remember, high quality doesn’t have to be high maintenance. Aromatic, premium long-grain Success Boil-in-Bag Basmati Rice is a no measure, no mess option that cooks up perfectly every time. Aside from being naturally gluten free, it’s also free of preservatives and MSG and is non-GMO Project Verified. It’s no stranger to versatility either – in 10 minutes, you can enjoy basmati rice’s subtle, nutty flavor and unique texture alongside other warm-weather favorites.
Find more ways to enjoy spring salad season by visiting SuccessRice.com.
Greek Beet and Watermelon Rice Salad
Prep time: 15 minutes Cook time: 10 minutes Servings: 4- 1 bag Success Jasmine Rice
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup thinly sliced, cooked golden beets
- 1 cup thinly sliced watermelon
- 1/4 cup feta cheese, crumbled
- 1/4 cup pitted black olives, halved
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh mint, thinly sliced
- 2 tablespoons walnuts, toasted and chopped, for garnish
- Prepare rice according to package directions. Allow to cool completely.
- In medium bowl, whisk oil, lemon juice, salt and pepper.
- Add rice to bowl with dressing and stir to combine. Let stand 5 minutes.
- Transfer rice to serving platter. Lay beet slices down one side of rice. Lay watermelon slices down opposite side. Top with feta, olives, red onion and mint. Garnish with walnuts.
Spring Corn and Rice Salad
Prep time: 5 minutes Cook time: 10 minutes Servings: 4- 1 bag Success Basmati Rice
- 1 cup frozen corn, thawed
- 2 Roma tomatoes, seeded and diced
- 1/2 cup minced fresh basil
- 1/2 cup diced red onion
- 1/2 cup vinaigrette dressing
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Prepare rice according to package directions. Allow to cool completely.
- In medium bowl, combine corn, tomatoes, basil, red onions, vinaigrette and green onions. Fold in rice, salt and pepper.
- Serve salad at room temperature or chilled.
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5 tips for perfectly grilled seafood
(Family Features) Whether you’re a seasoned grilling expert or new to backyard barbecuing, expanding your menu with seafood offers a fun, flavorful way to bring life to outdoor entertaining. Grilling fish is different than traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever. Master the art of grilled seafood with these tips from Trimell Hawkins, executive chef and culinary adviser to Current Backyard. Not all fish are the same. There’s a common misconception that all fish can be grilled, but not all fish is created equally. Avoid flaky fish (like trout) and instead turn to a firm fish when grilling, such as branzini in this Grilled Whole Branzini with Fresh Herb Sauce recipe from celebrity chef Alton Brown. Moisture is not your friend. While you’re likely aiming for a fresh, moist flavor when eating fish, that doesn’t mean it should be wet when it goes on the grill. For beautiful, crisp skin and grill marks, pat fish dry to absorb the moisture before grilling. Temperature is key. There’s a sweet spot for grilling fish, whether it’s 400 F for thinner fish or slightly above 400 F for thicker cuts, which is why electric grilling is gaining steam. An option like the Current Backyard Electric Grill precisely monitors and controls temperature at the grate level, ensuring accurate cooking where it truly matters, unlike gas grills measuring chamber heat or charcoal grills requiring guesswork. Ready to cook in 10 minutes, it’s a convenient solution that plugs into a standard 110-volt outlet, meaning there’s no heavy propane tanks or messy charcoal standing between you and delicious grilled seafood. Plus, electric grilling reduces fire risks, harmful fumes and cleanup time. There’s a “right” way to cook fish. If you’re cooking fish with skin, cook the skin side down first as it’s more forgiving and durable than the inside. This gives the finished dish more stability and structure, lessening the chances of the fish falling apart. Be careful with sugar. Sugary marinades require keeping a close watch on the grill since sugar can burn. If cooked properly, sugars help create a crispy Maillard reaction while acting as a tenderizer, too. Find more recipes and electric grilling advice at CurrentBackyard.com.
Grilled Whole Branzini with Fresh Herb Sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard Prep time: 30 minutes Cook time: 10 minutes Serves: 4 Fresh Herb Sauce:- 2 tablespoons chopped dill
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup extra-virgin olive oil
- 2 head-on whole branzini (about 1 pound each), cleaned and scaled
- 2 teaspoons kosher salt
- 1 lemon, sliced into six rounds
- 6-8 sprigs dill
- 6-8 sprigs parsley
- 2 teaspoons extra-virgin olive oil
- To make fresh herb sauce: In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.
- Set both sides of grill to 650 F (high) and close lid.
- To prepare branzini: Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.
- Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.
- Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.
- Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.
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