1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar




Michelin-Starred Chefs, Jeremy Bearman and Robert Curry Delight at The Restaurant at Malliouhana

From:  Anguilla Card Holder Newsletter by Nori Evoy

=====================================================

Just when you thought it was wasn’t possible, the five-star restaurant at Malliouhana has outdone themselves yet again.

This past Friday night Executive Chef Jeremy Bearman teamed up with Executive Chef of sister property Auberge du Soleil, Robert Curry.

A culinary celebration of Anguilla, it was a farm to table dinner that honored the hard work that goes into farming in Anguilla… the hard work that allows the island’s chefs to do what would otherwise be impossible: create outstanding cuisine with fresh ingredients.

The evening started as the sun began to sink low in the sky, out on the breezy terrace overlooking none other than Meads Bay…

Fresh watermelon and guava cocktails…

Along with a variety of canapés, including…

– Pate foie blond
– Local conch beignets
– Crayfish and wakame tartlet
– Jerk spiced pork belly (between Johnny cakes!)
– Saltfish fritters
– Gaudaloupe melon topped with homemade burrata

m3

This was just the beginning and the Chefs impressed right from the very start.

m4

At twilight, beneath a bed of stars, Chefs Robert Curry and Jeremy Bearman set the stage, introducing the evening’s menu.

To start, chilled pea soup with crayfish, pancetta, tarragon and a drizzle of rye with a watermelon and spiny lobster salad. Topped with yuzu, the Asian flavors gently complemented the fresh chunks of lobster.

m5

And then, out came the Johnny cakes…

“No meal in Anguilla is complete without Johnny cakes, of course,” Chef Jeremy Bearman laughed as the fluffy cakes were placed on the immaculately set table.

m6What followed?

Lamb ribeye encrusted with Moroccan spices, served with a smoked tropical fruit chutney, all smoked in-house.

Homemade goat Merguez and a Greek yogurt-based salad, mixed with fresh cucumber, mint and sugar beans. The cool yogurt lent a refreshing contrast to the spicier Merguez.

m7

Braised callaloo, combined with saltfish, onion and even spinach as a side dish.

Chef Robert Curry here remarked on the impressive spinach grown in Anguilla, the leaves of which are far bigger here on-island and sweeter, too.

Even fungi was on that evening’s menu. Sweet cornmeal on the inside, gently fried on the outside, it was unexpectedly and exceptionally light and crisp.

Finally, Anguilla’s national dish…

Snapper with rice and peas.

Always with a creative twist, the snapper was served crispy, with tomato, peppers and onions. The rice and peas? Mixed with local bok choy and kimchi, providing a hint of Asian inspiration to the dish.

m8

The tremendous meal was accented by Sommelier, Mr. Albert Lake’s two beautiful 2013 Napa Valley wines.
Rutherford Ranch Chardonnay
Rutherford Ranch Cabernet Sauvignon

No attention to detail was spared in creating the final course of the night, dessert.

Moist and light, Tres Leches cake was bathed in a bush tea milk (a staple here in Anguilla), topped with coconut and served with a cocoa stick sorbet.

m9

Last, but certainly not least, a Rum Baba, filled with sweet banana cream and Pyrat rum, topped with local tropical fruits. It, too, had an accompanying sorbet, a chile sorbet.

m10

A beautiful showcase of precisely what the team at the Restaurant at Malliouhana is capable of, one thing is for sure…

The dining experience is second to none.

It was another night for the books at The Restaurant at Malliouhana. Many thanks to Chefs Jeremy Bearman and Robert Curry, Sommelier Albert Lake and the team that makes it all possible.

CATEGORIES: Events, General

First Annual Pool Party

Join Auberge du Soleil for our First Annual Pool Party to kick off the summer in style.  Executive Chef Robert Curry will grill a few of his summer favorites using local, seasonal produce.  Some of the best local rosé wines, Casamigos Tequila and Mad Fritz microbrewery brews will be poured poolside to complement an array of Chef Tasting Stations.

 La Plage, Pool & Cabana at Auberge du Soleil

Friday, July 24, 2015
6pm – 8pm
$75 per person – in-house guests $50

"La Plage" Auberge du Soleil

Please call (707)967-3147 for more information or to make a reservation.

Space is limited.

CATEGORIES: Events, General

Mad Fritz now on Tap at the Auberge Bistro & Bar!

MadFritzlogo
UNIQUELY BREWED BEER IN THE NAPA VALLEY
There is an old saying that ‘it takes a lot of beer to make great wines…’  Well, Nile Zacherle can attest to it!  After nearly 25 years of home brewing he decided to go pro and thus Mad Fritz Brewing was born.
We serve Niles’ ‘Wind and Sun’ golden ale on tap in the Bistro & Bar, and we are 1 of 3 places serving Niles’ beer.  The beer is poured into a Burgundy stem.  Nile also makes wine for David Arthur Vineyards and Montagna Napa Valley.  Niles uses a single variety barley and organic hops for Wind & Sun, then ferments in stainless steel and aged in 3rd use French oak Chardonnay barrels for about 1 to 2 months which gives the beer a subtle vinous character and oak tones.
Mad Fritz
Brewmaster, Nile Zacherle enjoying a glass of Wind and Sun at the Bistro & Bar
http://www.madfritz.com/

THE WIND AND SUN – GOLDEN ALE

BREWER’S NOTE

Our rendition of a Belgium Strong Ale with Saison styling offers the spicy notes derived from the yeast without late hop additions. We use a straight 2 row Rebel Micro Malted Copeland variety for the grain bill. This beer is fermented in stainless steel and is aged in 3rd use French oak Chardonnay barrels for about 1 to 2 months which gives the beer a subtle vinous character and oak tones. Our Golden will age beautifully for months and potentially years to come due to its low terminal gravity that also makes it crisp, lean and deceivingly potent.

CATEGORIES: Bistro & Bar, General

Join us for Sparkling Napa Valley!! May 28, 2015

The Napa Valley will be sparkling! Join Auberge du Soleil for an evening of sparkling wines paired with fresh, seasonal cuisine. The popularity of sparkling wine continues to grow world-wide and California is producing some of the finest. Executive Chef Robert Curry’s extensive knowledge of sparkling wine and food pairings will make for an effervescent evening! The evening will showcase both new and old world sparkling wines to complement an array of Chef Tasting Stations that will delight the palate.

Thursday, May 28
6pm – 9pm
$75 per person
Call 707-963-1211 or email to purchase tickets and discover accommodation options online at Auberge du Soleil.
We hope you will join us for this sparkling event!

 

Glasses of Champagne

 

all winery logos

CATEGORIES: Events, General

World Water Day

By:  Jessica Grega

This Sunday, March 22 is World Water Day.  Auberge du Soleil, a Relais & Chateaux property in the Napa Valley, takes a multi-faceted approach towards conservation. At Auberge du Soleil we manage our own water company which provides water to the facility while also supplying residents on Rutherford Hill Road.  We divert  50% of our waste from the landfill and have implemented a food scrap composting program.  Auberge is proud to be a WHOLE WORLD Water member.  We believe in supporting local sustainability initiatives including The Napa Valley Vine Trail, Napa Local Food Advisory Council, and the Land Trust of Napa County.

Auberge du Soleil believes in fostering a sustainable Napa Valley through mentorship programs.  We encourage and reward employee involvement within our community.  Auberge du Soleil is taking proactive steps to reduce our carbon output, while helping mitigate the effects of Climate Change.

The WHOLE WORLD Water campaign coincides with our own mission to achieve balance between the luxury elements of our property with our impact on the environment.   Every traveler can be a part of the solution to the world water crisis, with the added benefit that our participation with WHOLE WORLD Water is good for business while being good for the earth.  We are in a unique position to be the first industry ever to unite, address a global issue, and actually eradicate it.

Today, nearly ONE BILLION PEOPLE do not have access to clean and safe water.  Ask yourself the question, how far do you have to walk to fill a glass of water?  As I write this, I can get a glass of water from multiple safe sources, select my level of filtration, or whether I prefer bubbles or not- the ease of which is a luxury too often taken for granted.

Bottling our well water on-site reduces carbon emissions by eliminating the transportation of water from around the world, plus the WHOLE WORLD water bottle is not only unique, but re-usable.  The elegant design fits in seamlessly at Auberge du Soleil.

Thus far the program has been a tremendous success with our patrons.  An unforeseen bonus of implementing the Vivreau filtration system and becoming a member of WHOLE WORLD Water, the water tastes great and our associates are choosing to drink water rather than soda!

Investing in programs like WHOLE WORLD Water allows us to give back to those who support Auberge du Soleil.  Over the years we have tended vital partnerships that allow us to communicate our stewardship message, effect positive environmental change, and raise the awareness of our guests and colleagues.

 #yourplanet #yourwater #wholeworldwater#worldwaterday

CATEGORIES: General, Planet Auberge



a FINE site