Saturday, October 31, 2009
Where The Rum Comes From , pt.3
Oh yeah, lunch -I tried the recommended callaloo ravioli, although Bernardo Bertucci of LaLuna (i.e. an Italian) would probably call them 'agnolotti'. I'd call them callaloo pierogi -after all, the head chef is Polish. Roger had the pan seared mahi mahi (even in the West Indies they have to call 'dolphin-fish' by it's Hawaiian name to avoid needlessly upsetting tourists) and the macaroni 'pie' (baked mac 'n cheese). He was right. This was one of my best meals on the island - and eating on Grenada, with it's creole based cooking and fresh tropical ingredients, is wonderful.
Rounding the island, we turned southwards along the East Coast, detouring up the landing strip of Pearls, Grenada's long-defunct original airport, where Grenadians now hone their driving skills. I was glad to see there's still a functioning 'Runway Bar' decades after the airport's abandonment (no, we didn't stop). After a passing glance at Lake Antoine (a water-filled volcanic crater -scenically unspectacular but excellent for bird-watching), tall stands of sugar cane crowding the road signaled that we were entering Antoine River Estate, a plantation dating from French rule.