"caribbean" news and stories

If it's not hot enough outside for you, T.G.I. Friday's wants you to take a trip to the Caribbean -- or, eat like you're there, anyway. A couple weeks ago, Friday's introduced their Caribbean-inspired summer menu with fourteen new appetizers, salads, sandwiches, entrees, combo plates, drinks and desserts.

In a statement, Friday's president John Neitzel said that these dishes would "send your taste buds on a tropical vacation...all summer long." After taking a look at the menu -- including Caribbean Rockin' Reggae Ribs, a Tropical Splash Salad and an Island Breeze Sundae -- we realize he's likely not kidding: nearly every item (cocktails and dessert aside) is glazed in a Captain Morgan Original Spiced Rum sauce. (Vacation, indeed.)

In order to get this party started, Friday's is now offering a $10 gift card to customers who order two entrees from the Caribbean menu (meaning everything except for the side or lunch salad, appetizer and dessert options), which can then be redeemed at a future visit. (Our recommendation? Cash in on one or more of those Caribbean Cocktails, abounding in -- you guessed it -- rum.)

When Melissa at The Traveler's Lunchbox said that eating hot soup during summer can cool you down, I had to think about the idea for a bit. I came around because (1) I realized that eating hot/spicy foods do seem to cool me down and (2) she offered some proof in a recipe from the hot-soup loving hot country of Jamaica. Her Pumpkin, Coconut and Rum Soup is intended to be served during the summer even though it is as hot as the weather. It features sweet and creamy pumpkin (butternut squash), rich coconut milk and a kick from both scotch bonnet peppers and a generous measure of rum - both of which serve to remind the diner that this recipe is completely Caribbean.

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Chef Eric Ripert of Le Bernardin in mid-town Manhattan will be opening two new restaurants in the Caribbean. The two, to be called Blue and Periwinkle at the new Ritz-Carlton, Grand Cayman, will be seafood restaurants, like Le Bernardin. Blue will be fine-dining and Periwinkle will be a casual restaurant.

The new $440 million Ritz-Carlton will be a 144-acre luxury resort that is scheduled to open in late fall. Ripert has asked Le Bernardin's sous chef, Richard Brower to serve as chef de cuisine for both restaurants. In order to ensure quality standards, Ripert also plans to fly to the restaurants in the Caribbean with a whole team every month. From Manhattan to the Caribbean once a month? What a life!