A well-fed crowd mingles during the Taste of St. Croix Thursday night at the Divi Carina Bay Resort and Casino. (Source photo by Kit MacAvoy)
The Caribbean’s premier culinary event celebrated its silver anniversary Thursday when the Taste of St. Croix returned to the Divi Carina Bay Resort and Casino for its 25th year. Featuring dozens of restaurants and chefs, world-class wine and spirits, and live music, the event highlighted the depth and breadth of Crucian culture and cuisine.
Julius Jackson — famed chef and boxer — said St. Croix stands out for its culinary offerings.
“It really is a foodie town, a foodie place,” he said. “You come here to enjoy good, traditional food — and just really great food. And I love being here.”
Jackson said there’s nothing quite like the Taste of St. Croix in the U.S. Virgin Islands.
“You know, we have a few food events in St. John and St. Thomas, but nothing reaches this level,” he said. “And it’s just beautiful. I love seeing it. I love coming and being with the people here. They really appreciate food, and so just talking with them — I love it.”
Thursday’s event followed Wednesday’s “Vines and Dines,” a five-course dinner by Caribbean Chef of the Year, Chef Benji, at the Galleon restaurant. On April 12, the Fred Hotel will host a “Bubbly Brunch” featuring three courses paired with wine or a specialty cocktail. A “Taste, Sip and Golf” day with Gov. Albert Bryan Jr. is slated for Sunday morning at the Buccaneer Hotel.
Courtesy of Cibone in Frederiksted, a seafood bisque with mussels, mahi and shrimp and an entree of fresh, local yellowfin tuna topped with a Crucian Creole cream sauce over a bed of jasmine rice. (Source photo by Kit MacAvoy)From the team at Titan’s Backyard: saltfish bujol and goat water. (Source photo by Kit MacAvoy)Drinks of every color cover the judging table during the 25th Taste of St. Croix event Thursday night. (Source photo by Kit MacAvoy)Tangie Wells, left, and Hazel Smith, right, serve up good food and smiles from Chef Ozzie’s Kitchen Thursday evening.(Source photo by Kit MacAvoy)Chef Oswald “Ozzie” James keeps up with a steady stream of hungry attendees during the Taste of St. Croix Thursday at the Divi Carina Bay Resort and Casino. (Source photo by Kit MacAvoy)Vegetables wait for a plate during the Taste of St. Croix Thursday at the Divi Carina Bay Resort and Casino. (Source photo by Kit MacAvoy)Heather McBrayer pours a glass of West Indies Company wine during the Taste of St. Croix Thursday. (Source photo by Kit MacAvoy)From Jubilee by Yaadie, breadfruit flatbreads with a cashew callaloo pesto and sauteed local greens and a conch risotto with cornbread lime crisp. (Source photo by Kit MacAvoy)A shawarma wrap from Crucian Wings gets cut into bite-size portions during the Taste of St. Croix Thursday at the Divi Carina Bay Resort and Casino. (Source photo by Kit MacAvoy)Terrance Bryson from Pizza Mare portions out seafood pasta with local conch, local mahi and shrimp. (Source photo by Kit MacAvoy)Confections from Vital Vibrations offer something sweeter during the 25th Taste of St. Croix. (Source photo by Kit MacAvoy)
