On The Plate

Adding a few more pictures

  1 Gnudi

  2 crabmeat agnolotti

  3 rack of colorado lamb with white bean-lamb-mousse canoli, hairloom baby carrots, grilled aspargus, pea shoots with marsala port sauce

  4 grilled sardine with garbanzo, pancetta, smoked paprika, mint, raisins and frisee muscatel salad

Hello Everyone!

It has been just a little while since we have started our dinner service, and so far the response is really flattering and amazing.
Anderson and I appreciate everyone’s wonderful comments and we hope we have made a special place here in Gorda.
Everyone asks us, how is it to be here coming from big cites?
(My husband is from Sao Paulo, and I am from NYC, where we were both living and then eventually met in a restaurant kitchen on West Broadway)
We always answer, well... its different!!
Having a restaurant on a very, very small island in the middle of the Caribbean creates a lot of work that we really didn’t anticipate.
We have had crisis’s of all of the following: Tomato, sage, (well any fresh herb for that matter) tablecloth, stove and oven, and just recently, gas.
How can an entire island be out of gas??
The ships couldn’t get to dock for a long time because of the huge swells we were having so we had to become gas scavengers.
Gas scavenger is not recommended for those who don’t enjoy carrying heavy large metal objects that if treated improperly, could turn into a magnificent torpedo.
The friends and staff we have are amazing, so we ran dinner service for two nights on their personal gas tanks that we had to take from their houses!!!

We have learned the ropes now (or at least we are in the process of) and we are doing much better avoiding all types of hair-raising, panic-stricken, heart palpitating, bladder challenging occurrences.

I feel like these little challenges are creating a unique view on food that I never would have seen. Sometimes I feel like I am on Top Chef, Virgin Gorda.

We took some pictures tonight of a few dishes we served (the pictures are pretty bad quality because we took them with our camera phones right as we plated the dishes, but you can get the idea).

This is the Langostine with Peashoots and Parsnips, its amazing!  
 

  This is a very blurry picture of the Lamb and Beef Ragu with Ricotta and Mint.

Here are the whole, fresh Sardines with Garbanzos and Frisse. The picture doesnt do them justice! 

And then the Truffled Mushroom Pasta 

Ok, well write in, and post pictures if you have better ones!

-Jen 

Ready to eat?

Ready to talk about food?

This is the place.

Coming soon: Photos of food!