For 25 years, Taste of St. Croix has been one of the Caribbean’s premier events, growing in stature with iconic guest chefs and superb food and drinks presented by the region’s favorite eateries.
This year’s events begin April 8 and the nationally known Taste of St. Croix will take place Thursday from 6 – 9 p.m. at the Divi Carina Bay Resort and Casino.
On April 8, the City Crawl, beginning at 6 p.m., will lead guests through Christiansted with food at Wakame Sushi, Estera, Too Chez and Hamiltons, where dessert will be served by Chef Julius Jackson. Wines and cocktails will be offered at each stop and the grand finale is the Social Beer Garden with jazz and cigars. Tickets are $199.26 each.
Wednesday, April 9, will feature Vines and Dines, a five-course dinner, beginning at 6:30 p.m., with Caribbean Chef of the Year, Chef Benji, at The Galleon. Wines for each course will be provided by Banfi Winery. The evening will end with live jazz. Tickets are $268.62 and gratuity is included.
Taste of St. Croix, beginning at 6 p.m. Thursday, will feature around 30 restaurants with wines and spirits from around the world, at the Divi Carina Bay Resort and Casino, according to Collin Hodge, Taste executive director. Live music will feature the sounds of Small Axe Band from St. Kitts. Tickets are $145.90 and include the After Party.
On April 12, the Fred Hotel will host a Bubbly Brunch. The menu features a celebrity chef and three courses paired with wine or a specialty cocktail. A jazz quartet will play during brunch. Tickets are $103.22 and include the After Party with the Stectrum Band from 1 to 4 p.m.
Taste, Sip and Golf with the Gov. Albert Bryan Jr. will begin at 10 a.m. Sunday at the Buccaneer Hotel. The event features 18 holes of golf, four holes with food and drinks provided by the Buccaneer and ending with live music. Tickets are $268.61 or $1,068.91 for a team.
Tickets are available through www.tasteofstcroix.com and include a processing fee.
Taste of St. Croix is a 501(c)(3) nonprofit organization that supports farming, the hospitality industry and student chefs through grants and donations worth more than $700,000.
