Dining at the Bitter End Yacht Club
The Bitter End Yacht Club is a splendidly salty resort on the island of Virgin Gorda in the British Virgin Islands, which is part of the Greater Antilles. This is mecca for those with an ocean devotion.
A flotilla of boats, snorkeling and scuba diving are at the ready, relaxed and friendly doesn’t even begin to describe the great attitude of the water staff. The rates include meals and most activities.
The open air dining area has the look and feel of an ancient sailing ship. We loved the lobster trap glass holders and burgees from around the world.
Some of the other flotsam includes these mermaid cutout bamboo lights and ship lights with a rich patina.
Side plates are not often seen in today’s restaurants, the pewter would hold up well in the high seas.
Pumpkins and watermelons grow well on the island and are planted side by side to save on space.
Pumpkins and watermelons grow well on the island and are planted side by side to save on space.
A satisfying, light pumpkin soup was offered each night. The taste is sweet, earthy pumpkin with just enough cream to offer a nice texture and mouth feel. Executive Chef Evan Lee shared that only 2 cups of cream were in each gallon of soup.
The flaming braziers beneath the cast iron cauldrons of soup added to the island charm.
A decanter of hot pepper sherry is next to the soup service each night. Hot pepper sherry is a a favorite condiment throughout the Caribbean Islands (and beyond). It is slightly sweet, nutty and spicy with a dry finish. The rich flavor adds depth to soups, stews and bloody mary’s.
There many methods to create this tasty island staple. Chef Lee creates his version by heating and sweating the peppers to extract their flavor and spice and then storing the peppers in the sherry to continue the flavoring process.
Following is an easy no-cook method for making Hot Pepper Sherry.
Hot Pepper Sherry
6-8 habanero peppers
5 cloves garlic, peeled
1 tablespoon black peppercorns
1 750 ml bottle of dry Amontillado sherry
Hot Pepper Sherry
6-8 habanero peppers
5 cloves garlic, peeled
1 tablespoon black peppercorns
1 750 ml bottle of dry Amontillado sherry
Sterilize a wide mouth jar large enough to hold all of the sherry.
Wash and dry the peppers.
Pierce the peppers in several places and place them in the jar.
Add the garlic and peppercorns.
Pour in the sherry, cover, and store in a cool, dark place for 2 weeks.
Line a strainer with cheese cloth and using a funnel, pour the sherry into a bottle or decanter (this may be easier as a 2-step process).
Discard the peppercorns and the garlic. Add the habaneros to the sherry. This can be stored at room temperature, we like keeping refrigerated.
Wash and dry the peppers.
Pierce the peppers in several places and place them in the jar.
Add the garlic and peppercorns.
Pour in the sherry, cover, and store in a cool, dark place for 2 weeks.
Line a strainer with cheese cloth and using a funnel, pour the sherry into a bottle or decanter (this may be easier as a 2-step process).
Discard the peppercorns and the garlic. Add the habaneros to the sherry. This can be stored at room temperature, we like keeping refrigerated.
Ships Ahoy!
for more information on the Bitter End go to http://www.beyc.com/.
