The executive chef of The Reefs Resort and Club in Southampton, including its 140-seat flagship restaurant Solaris, said that was a welcome change from previous job postings in The Bahamas and Turks and Caicos.

“Farming in some other islands that I’ve been is a challenge, but Bermuda is totally different,” he said. “Farmers here have good soil, and they are so proud of what they do because they do a really good job farming. We use a lot of the produce that they grow.”

Cardinal Farms, J&J Produce, Bermy Fresh, Wadson’s Farm, Tucker’s Farm, Leo Seymour and Hakuna Matata Fishing supply produce, cheese, fish, seafood and honey to Solaris – integrating a Bermudian flavour into the restaurant’s menus featuring continental cuisine.

Mr Meléndez, whose 20-year-old son Gael attends culinary school in Guanacaste, Costa Rica, and is working hard to create his own culinary legacy, said: “Some of our responsibility, as a chef in a foreign country, is to respect first the local traditions, the local flavours and using locally sourced ingredients is a must!

“We bring our suitcase of flavours on our back, because we know how so many ingredients and preparations taste. When we get to a new place, we integrate all these flavours along with the local cuisine.”

Fresh Bermuda carrots make for a colourful roasted carrot salad, and are also served as a garnish, while sweet Bermuda onions are prepared as onion rings.

Mr Meléndez said: “We keep Bermudian traditions alive, like making the best fish chowder on island.

“If we’re going to do bread pudding, which is a really Bermudian thing, we’re going to do the best pudding and the best sauce to go with it.

“The same happens with cassava pie. The way we respect Bermudian traditions is to make the best possible version of them.”

Fishcakes, meanwhile, are topped by smoked salsa, and shrimp ‘ham’, “to take the delicious Bermudian fishcake to a next level”.

Mr Meléndez said his ‘right hand’, executive sous chef Pablo Cabrera, is “the big guy behind the day-to-day operation” of the Solaris kitchen, which has more than 20 staff, including two teenaged Bermudian apprentices.

He said the creative Mr Cabrera aspires to serve at least 85 per cent local fish and a large variety of seasonal, local ingredients.

The freshness of such fish is important – but Chef Carlos and his team also favour island suppliers for fair trade reasons, while also considering availability and harvesting seasons.

“We believe in fair trade. If we support the community by sourcing locally and we pay fair prices to the fishermen and farmers they can have good support and a healthy business, while we are always keeping in mind the business case.

“Fresh fish is something that people look for and we know that. We can achieve the best results with local fresh fish while also making sure that our guests know that we are making efforts to support the community too.”

Mr Meléndez said he enjoys the creative process that puts food on the table.

“I enjoy flavours and textures, and I enjoy working with the chefs that are part of the team here because they’re from all over the world, and they all have different flavours, different points of view about food, and different presentations.”

Mr Meléndez said entrees at Solaris arrive to the table whole.

“Our dishes come with the sauce, with the garnish, with the presentation. For us, every dish is unique. Every dish is a concept. All the flavours complement each other.”

Solaris serves breakfast, lunch and dinner daily, brunch on Sundays, and hosts a beach BBQ on Thursdays.

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However, that’s not the case in many parts of the world. Germany has a breakfast of bread, cold cuts, various cheeses and possibly fish. The French go for a variety of pastries. In the United States, gingerbread pancakes or cinnamon rolls might be called for. In Finland, you’d see a bowl of rice and milk porridge topped with cinnamon, milk, or butter, and a hidden almond placed inside someone’s bowl “wins”.

So, why don’t we have a Christmas breakfast tradition in Bermuda?

Some might argue that the codfish breakfast already serves that role as, after all, the egg, tomatoes and avocados encompass the traditional festive colours. You could even have cassava pie reflecting the plethora of cultures that make us unique. However, not a single person I’ve talked to could say that we have a traditional Bermudian Christmas breakfast.

Thus, here’s an opportunity! You can make your own Bermudian breakfast Christmas tradition that involves the whole family to get them excited about the morning in another fashion. Picking a local ingredient and pairing it with a cultural element of your choosing is one idea. Here are three suggestions to get you rolling:

Popovers

• 2 large eggs
• 1½ cups whole milk
• 1½ cups flour
• ¼ tsp salt
• 1½ tbsp butter, melted
• 2 tbsp butter, soft

Instructions:

1. Preheat oven to 450F. Generously coat the inside of a popover tin with butter using a paper towel with a dab of butter on it to grease the tin – a great task for little hands!
2. Combine eggs and milk in a medium bowl and beat well.
3. Add flour and salt to the wet mixture and whisk together until smooth. Stir in melted butter.
4. Ladle batter into tin, filling each cup about three-quarters full.
5. Bake for 20 minutes at 450F, then reduce heat (without opening oven) to 375F and bake for another 15 minutes until golden-brown.
6. Enjoy warm with Bermuda flair such as loquat jam, citrus jam, or even prickly pear spread.

If you’re not that handy in the kitchen, here’s an easy recipe to try while still making it festive!

Christmas tree pancake stack

• 3 cups Krusteaz Buttermilk Pancake Mix
• 2 cups cold water
• Green food dye

Instructions:

1. Heat pancake griddle to 375F (medium heat). Lightly grease griddle.
2. Measure pancake mix by lightly spooning into measuring cup and levelling it off.
3. In medium bowl, combine pancake mix and water until just combined. Add in green food dye until it reaches desired colour. Do not over-mix.
4. Pour 1 cup batter onto griddle and cook for 2 minutes per side, turning only once.
5. Pour ⅔ cup batter onto griddle and cook for 1½ minutes as above.
6. Pour ½ cup batter onto griddle and cook for 1½ minutes as above.
7. Pour heaping ¼ cup batter onto griddle and cook 1-1½ minutes as above.
8. Pour ¼ cup batter onto griddle and cook 1-1½ minutes as above.
9. Stack the pancakes largest to smallest on plate and serve. You can even put a whole strawberry on top like a Santa hat and sprinkle with powdered sugar to make it festive. Enjoy!

To really make it local, make a totally Bermudian festive tea to start your day off right.

Doreen Williams-James, of Wild Herbs and Plants of Bermuda, shares a simple recipe: In a pot, throw together some allspice, lemongrass, cherry leaves, and apple slices to make a truly Bermudian festive treat. Sweeten as desired. You can start your day off with this tea to prepare for the larger meal later in the day!

Sources for this article included www.peteandgerrys.com and www.krusteaz.com.

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Those smiles start to wear thin, however, when your loved ones find themselves also eating turkey sandwiches on December 27, December 28, December 29, December 30 and New Year’s Eve.

But as anyone who does grocery shopping in Bermuda will tell you, wasting good food is not an option: that mountain of stuff you didn’t eat on Christmas Day must not end up in the trash.

Luckily, some simple solutions are at your fingertips – just follow our Festive Leftovers Guide to keep your family happy until the new year.

The ubiquitous turkey sandwich

We’re only allowing you one shot at the turkey sandwich – so make it count.

The essentials, of course, are thick slices of turkey, a generous spoonful of stuffing and lashings of cranberry sauce, all crammed into a couple of pieces of crunchy bread. Don’t hold back on the turkey: it’s only Boxing Day and people aren’t completely fed up with it yet.

Customise your sandwich to suit your needs. If you like it Specialty Inn style, go for a softer bread with some thick gravy and fries on the side. To fully Bermudianise it, squeeze in a bit of cassava pie. If your kids need a punishment after a badly behaved morning, throw a few sprouts and carrots into the mix. The famous Capriotti’s Sandwich Shop in the United States puts mayonnaise on its celebrated turkey sandwich, which is always a winner in Bermuda.

Turkey hash

Yes, turkey again, but it will at least feel a little different, because this time you’re eating it for breakfast.

Chop your leftover turkey and potatoes into small pieces, along with some diced onion, minced garlic and herbs such as rosemary, thyme and sage. Start frying the onion first, as it needs a little longer to cook, then just throw in everything else. Serve with poached egg and slices of toast – or if you prefer, soak it in your leftover turkey gravy.

You’re probably thinking this dish sounds extremely glamorous, yet it first became popular in Britain due to rationing during the Second World War. Amazing how things evolve.

Festive salad

After a few days of Christmas bingeing, your inner workings might be screaming for you to change gears.

You can do just that by conjuring up something quirky and healthy with your leftover vegetables, chunks of ham and turkey, and bits and pieces from your cheeseboard.

There’s always the option to simply stir it all together in one big dish – who cares, it’s Christmas – but here are a few tips:

• Sweet carrots pair well with acidic dressings or creamy blue cheese.
• Sprouts are a good substitute for cabbage or kale in any of your favourite recipes.
• Walnuts and grapes from your cheeseboard are a great addition to a turkey salad.
• Goat cheese is a perfect match for sweet beetroot and a tangy dressing.

Christmas curry

Sure, anyone can make a Christmas curry just by digging up their favourite recipe and swapping out chicken for turkey.

But you can be more imaginative than that.

Carrots are a perfect ingredient for curry, as their sweetness will naturally balance the spices, and their orangeness helps your dish look more colourful.

Sprouts offer an earthy bite which can complement a spicy, smooth curry – just be sure to avoid cooking them too long in the first place on Christmas Day.

Curry lovers who have sampled aloo will already know potatoes and curry are a winning combination. Our tip is to use leftover roast potatoes as they’ll soak up spices without falling to pieces so quickly.

The post Festive Leftovers Guide appeared first on RG Magazines.

I miss Kenya every day: the food, the friendships, and the experiences that shaped my life there. I watched my children grow up in Kenya, and my youngest son, Rainn, lovingly named in the tradition found among some Kenyan communities who name children after seasons or significant events, was born during the El Niño rains of 2015. Many of the foods that Chef James Wambui mentions are those that still make my mouth water.

Learning about Chef Wambui’s story felt like reconnecting two of the worlds that have shaped me most: Bermuda and Kenya. His journey, like mine, is one of memory, belonging and finding home through food.

Chef James Wambui, executive chef and acting director of restaurants at Cambridge Beaches Resort & Spa, has helped the resort earn acclaim, including the Best of Bermuda Award. His dishes are known for their flavour and their ability to tell stories of heritage and connection.

“I grew up in Kenya surrounded by the scent of simmering stews and the joy of meals shared with family,” he said.

“My grandmother’s kitchen was my first classroom. I learned that food is more than sustenance; it is memory, culture, and connection.”

Though cooking was traditionally not a man’s role in his culture, curiosity led him there.

“I was fascinated by the science behind it all,” he recalled. “I first pursued accounting and economics because when you had good grades, you were encouraged to take a traditional career route. Yet when I found my way back to food, I realised a professional kitchen beats with that same rhythm, only with the added joy of flavour and creativity.”

For Chef Wambui, Kenya was a teacher. The markets were alive with colour and rhythm: mangoes, cassava, sukuma wiki and fresh fish from Lake Victoria.

“In my Kikuyu community, dishes like irio, mashed peas, corn and potatoes, symbolised togetherness. Nyama choma, goat roasted over charcoal, meant celebration. And mukimo, with its earthy greens, reminded us to honour the harvest. Every dish carried a lesson about gratitude and community.”

Precious memories

Chef Wambui’s reflections on Christmas immediately transported me back to my own memories of Kenya.

I remember Christmas mornings alive with music, the sounds of food preparations my children running through the yard and asking when they could open their presents as the day began. Food was always at the centre of it all: chapati on the stove, the smell of chai, and pots of rice and stew bubbling in anticipation of friends arriving.

I often shared Bermuda’s traditional cassava pie, and it always struck a familiar chord. Cassava is also part of Kenyan life, usually boiled or fried, so when they learned that Bermudians use it to make a sweet, baked pie, there was instant recognition and joy.

Some would laugh and say, “Now we know Bermuda is really African,” while others said they would include cassava pie in their Christmas menu. In those moments, I could feel the memory of our shared history, a history carried through food, passed down culture, and the unbroken link between The Continent of Africa and Bermudians of African descent.

As Chef Wambui said: “Cassava is woven into both culinary stories. And like Bermuda with rum, Kenyan homes were filled with local brews that brought joy and laughter. The flavours differ, but the spirit, abundance and family feel the same.”

Though far from home, he keeps Kenyan traditions alive.

“Chapati and nyama choma are traditions I will always keep,” he said. “Unlike home, where the joy is in slaughtering the animals yourself alongside your kin, here in Bermuda we get farmers to sell us goat, which we roast with friends who have become family.

“Recently, we have even begun making muratina, a local Kenyan mead, to crown the moment. And just like back home, we invite friends and colleagues to the feast so they can soak in the same seasoning of family and warmth that shaped my earliest memories.”

His Kenyan heritage also influences his culinary creativity at Cambridge Beaches. “My Kenyan roots push me to layer flavours boldly and also respectfully,” he explained. “When I build holiday menus, whether for Bermudians, Americans, or European travellers, I look for what connects us, the comfort of warmth, the use of spice, and the sense of gathering that good food creates.”

For Chef Wambui, Christmas remains a bridge between worlds. “It is my family in Kenya, my guests in Bermuda, my wife and son beside me, and the chance to craft memories through food,” he said. “It is proof that the language of hospitality is universal. No matter where you are, a warm plate can make you feel at home.”

And perhaps that is what Christmas truly is, a reminder that even when we are far from the places that we once called home, we can still find belonging around, one, shared table.

The post Two homes, one table appeared first on RG Magazines.

For Kristen Rego, the restaurant operations and development coordinator at The Cloud, it’s all about crafting dishes that bring people together — vegetarians, vegans, and meat-eaters alike.

If you’re planning a holiday gathering and want to elevate your vegetarian offerings, Ms Rego has some mouthwatering ideas and tips that’ll make your menu shine.

“Over the years, we’ve definitely adjusted our menus to ensure we’re inclusive for a variety of dietary requirements,” she shared.

“Vegetarian and vegan options are really at the forefront.”

At The Cloud, vegetarian appetisers are so good, they’re often the star of any festive spread.

Imagine passing a tray of mini black bean and corn empanadas, each bite packed with warm, smoky spices and rich flavour. Or picture beetroot and parsnip blinis (a style of Russian crepe) topped with balsamic “caviar” stealing the show with their vibrant colours and complex textures. 

And for something truly decadent? Their celeriac hazelnut truffle soup is always a favourite during the holidays.

“It’s hearty, creamy, and feels so luxurious,” Ms Rego said.

The secret to heartiness

For those worried about serving up vegetarian dishes that satisfy even the most devoted meat-lovers, Ms Rego offered a fresh perspective: “The key is to not be afraid of seasoning and spices. Get creative with your cooking techniques.”

At The Cloud, they use bold methods to bring out the depth of vegetarian ingredients. “For example, instead of chargrilling a steak, you can chargrill a trumpet or portobello mushroom the same way — and it’ll have that hearty, smoky essence.”

Ms Rego emphasised that hearty doesn’t mean heavy or boring. By treating vegetarian ingredients with the same care you’d give a fine cut of meat, you can mirror that satisfying feeling while introducing more creativity to the table.

Flavours of the season

In Bermuda, the holiday season bursts with incredible local ingredients perfect for festive dishes. “Carrots, pumpkin, squash, celeriac, onions, kale, cassava, cauliflower and fresh herbs are staples this time of year,” Ms Rego explained. With vibrant options like these, there’s no shortage of inspiration for creating vegetarian dishes that feel celebratory and special.

“The abundance of hearty seasonal ingredients makes it easy to put together a vegetarian holiday menu.”

A simple show-stopping recipe

Looking for a vegetarian dish to wow your guests at home? Ms Rego has the perfect suggestion: a squash and sage risotto.

“It’s such a simple, crowd-pleasing dish, and you can adapt it seasonally,” she said. The dish is creamy, golden from roasted squash, and infused with the earthy aroma of fresh sage. It’s elegant enough for a holiday dinner yet comforting enough to share casually with friends. You can even customise it with different vegetables or herbs to make it your own.

Butternut squash & sage risotto (serves 4)

Ingredients

• 1kg butternut squash (chunked)
• 3 tbsp olive oil
• bunch of sage (half chopped)
• 1.5 litres veg stock
• 50g butter
• 1 onion (chopped)
• 300g risotto rice
• 1 small glass white wine
• 50g parmesan (or vegan alternative)

Method

1. Roast squash at 425F with 1 tbsp oil and chopped sage for 30 minutes.
2. Simmer stock. Sauté onion in half the butter (8-10 minutes). Add rice, cook until shiny, then pour in wine and let it evaporate.
3. Add stock gradually, stirring for 25-30 minutes until creamy.
4. Mash half the squash; add to risotto with cheese and butter. Top with remaining squash and crispy fried sage leaves.

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So, why not invite a few close friends, open some bottles, and create a spread that feels both sophisticated and deeply comforting. The secret? Choosing pairings that bring out the best in both the cheese and the wine.

The most important rule is to match intensity. For instance, a light, tangy goat cheese will be overpowered by a heavy Cabernet Sauvignon, but it will shine alongside a crisp Sauvignon Blanc. Likewise, a bold aged cheddar calls for a wine with enough structure to stand up to it, such as a Cabernet.

From there, decide whether you want to complement or contrast. Complementary pairings highlight shared flavours: for example, nutty cheddar with an oaked Chardonnay. Contrasting pairings create balance, such as the way a sweet Port cuts through the saltiness of a blue cheese.

Acidity and tannins also play a role. High-acid wines like Sauvignon Blanc refresh the palate when matched with creamy cheeses, while tannins, the drying compounds in red wine, work best with hard, fatty cheeses that can soften their bite.

Don’t forget about texture. Creamy cheeses such as Brie benefit from wines with either a silky richness (like Chardonnay) or effervescence (like Champagne), both of which cut through the indulgence.

And if you’re unsure, follow the time-tested wisdom of “what grows together, goes together”: cheeses and wines from the same region often make natural partners.

Here are some examples by cheese type, suggested by Lindo’s Family Foods:

• Fresh, tangy cheeses (goat cheese, mozzarella): Crisp, high-acid wines such as Sauvignon Blanc or sparkling wines are ideal. They brighten the palate and enhance the freshness.
• Soft, creamy cheeses (brie, camembert): These pair beautifully with richer whites like Chardonnay or with delicate reds like Pinot Noir.
• Hard, aged cheeses (cheddar, parmesan): Big reds with tannic structure, Cabernet Sauvignon being the classic, balance the intensity and richness.
• Blue cheeses (roquefort, stilton): Sweet wines are the classic match here, with port being the definitive partner that softens their salty, pungent edge.

And here are some classic pairings, tried-and-true matches, recommended by Lindo’s:

• Brie with Chardonnay or Champagne. Recommended bottles include Veuve Clicquot, Moet Brut, La Crema Russian River Chardonnay, and Sonoma Cutrer Chardonnay.
• Blue cheese with Port. A Dow Late Bottle Vintage 2017 or Dow Tawny 30-Year brings perfect balance.
• Gruyère with Pinot Noir. French options such as Louis Latour Bourgogne Pinot Noir or La Crema Sonoma Pinot are excellent choices.
• Gorgonzola with Moscato d’Asti. Try Ceretto Moscato or Cadgal Moscato for a sweet, aromatic pairing.
• Goat cheese with Sauvignon Blanc, ideally French. Sancerre, Pouilly Fumé, or Fournier Père et Fils Les Belles Vignes Sancerre are superb.
• Aged cheddar with Cabernet Sauvignon. Napa Valley and California produce standouts, including Duckhorn, Decoy and Stags Leap Artemis.
• Havarti with Provence Rosé. Aix Rosé, Saint Max, and Minuty Prestige offer a refreshing complement.
• Gouda with Malbec. Rich Argentine options like Felino Malbec or Finca Sophenia Synthesis Malbec provide depth and warmth.

A cheese and wine night is about more than eating and drinking – it’s about slowing down, savouring flavours, and enjoying good company. With these pairings, you’ll strike just the right note of sophistication and comfort.

Enjoy!

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If you’re looking to impress your guests with some delightful sweets, the pastry chefs at The Reefs have shared some useful insights to make your festive treats as luxurious as those at a top resort.

Start with the best

When it comes to creating desserts that are both simple and elegant, the secret ingredient is, well, not so secret.

“Prioritise quality ingredients,” suggested pastry chef Fakir Aswal, who explained that high-quality chocolates, fresh fruits and premium dairy can transform any basic recipe into a gourmet experience. “Seasonal and local ingredients not only enhance the taste but also create a connection to the location and occasion,” he added. For an extra touch of sophistication, try incorporating artisanal caramels or infused syrups.

Festive flavours made easy

To infuse your desserts with a dash of Christmas spirit, think cinnamon, nutmeg and cloves. These warming spices, when combined with nuts like walnuts and almonds, add a festive note to any sweet dish. They are also easy to use, ensuring that home bakers can whip up holiday magic without a fuss.

“At The Reefs pastry kitchen, we love the spices and nuts. The combination of these ingredients can give you the holiday season feeling,” shared Melissa Mesén, another pastry chef from the resort. 

Try adding a sprinkle of cinnamon over apple pie, a dash of nutmeg in gingerbread cookies, or a handful of crushed almonds atop a chocolate torte – these simple additions can transform everyday ingredients into a special holiday treat.

Plating like a pro

Presentation can turn a simple dessert into a showstopper. The chefs at The Reefs recommend using contrasting textures and colours to make your creations pop.

“Edible flowers and microgreens are fantastic for adding a touch of luxury,” Ms Mesén suggested. Also, experimenting with different plate shapes, such as square, triangular or asymmetrical, can reinforce a modern and luxurious aesthetic, making your Christmas table look like it’s straight out of a five-star restaurant.

Make-ahead marvels

Timing can be challenging during the holiday bustle. To ease stress, focus on desserts that can be made ahead of time.

“We love the pavlova,” Mr Aswal revealed. This meringue-based dessert is light: crisp on the outside and marshmallow-soft on the inside. Once baked, it can be prepared in advance and stored in an airtight container until it’s time to serve. Just before sharing with your guests, garnish with seasonal fruits and spiced whipped cream for a fresh, festive touch.

Secret shortcuts from the chefs

Even the best chefs appreciate a clever shortcut, especially during the hectic holiday season.

“If you’re looking for a stress-free dessert, find a great base like a butter cake, brush it with a rum, lemon or spiced syrup, then top it with fresh berries, seasonal fruits and a generous scoop of creamy vanilla bean ice cream,” Mr Aswal said.

This simple yet effective trick can save you time while still delivering on taste and wow-factor.

One last tip from The Reefs’ pastry chef team? In between cooking or baking this Christmas, don’t forget to enjoy the festivities to their fullest!

With dessert already covered for your guests, take a moment out to remind yourself that Christmas comes but once a year — and the real treat is in making each moment with family and friends deliciously memorable.

The post Indulge this Christmas appeared first on RG Magazines.

So, it’s little wonder that many of us suffer more than a twinge of diner’s remorse when the New Year rolls around.

With irresistible treats at every turn, it’s hardly realistic to expect anyone to constantly “stick to their diet”, so is there a way to strategically enjoy your favorite seasonal foods while keeping your health goals on track?

More importantly, when you are hosting a holiday gathering, how do you provide healthy options without sacrificing taste for nutritional benefit?

We met Catherine Burns, nutritional therapist at Waterfront Wellness and The Royal Gazette columnist, for advice on navigating holiday temptation.

Tips for a regret-free holiday season

“Statistically, the average person gains two pounds every year during the holidays and never loses any of it, which means that over 20 years your feasting can add 40 pounds to your overall weight,” Ms Burns said.

“Ideally, the best strategy would be to lose weight in advance, so you don’t wind up dreading the holidays.”

But if that is not feasible, Ms Burns recommended taking a more strategic approach to your indulgence.

“If you know you will be attending several events, decide in advance which ones you are going to ‘really let go at’ and try to only eat carbs once during the meal – in other words choose to eat potatoes or dessert – not both,” she said.

“When people are serving themselves at a buffet, they typically start by loading half their plate with carbs followed by about a quarter plate of protein and a quarter plate of vegetables.

“But simply switching to filling half your plate with greens and non-starchy vegetables before you add anything else can really help with portion control without leaving you feeling like you are depriving yourself.”

She added that exercising after a meal is a great way to lower your blood sugar.

“Even a 15-minute walk can make a significant difference, so be sure to turn this into a holiday tradition that the whole family takes part in.”

Strategic menu planning

The key to successful holiday entertaining starts with striking a balance between indulgence and health when you are planning the menu. 

“One of the easiest ways to cut calories is to offer a delicious alcohol-free cocktail served in a beautiful glass so it feels festive,” Ms Burns said.

“If you are hosting a pot-luck event, be sure to play to people’s culinary strengths by asking friends or relatives with healthy eating habits themselves to prepare the more nutritious items so that they will be tasty dishes that everyone can enjoy.”

Holiday entertaining ideas

• Swap out some typical deep-fried hors d’oeuvre items with things like smoked salmon on dark rye with goat cheese, or a mixture of hummus and chutney.
• Cherry tomatoes stuffed with guacamole or half medjool dates wrapped with English bacon make delicious alternatives to chips and cream-based dips.
• Chicken satay skewers make great high protein low carb hors d’oeuvres.
• Substituting roasted sweet potatoes for traditional mashed potatoes saves on carbs without sacrificing flavour.
• Offering a selection of single-serving desserts helps with portion control.
• Gluten-free or dairy-free desserts are not necessarily healthy or low calorie – they are only allergy free.
• The traditional Bermuda codfish breakfast is the ideal meal to consume for a hangover as the eggs are very high in protein and the avocado is a powerful antioxidant.

The post Healthy entertaining appeared first on RG Magazines.

That’s why increasing numbers of people in Bermuda are deciding to avoid Christmas cooking stress by letting professionals in the island’s hospitality sector take care of preparation, cooking and clean-up.

No more checking the turkey every 15 minutes to determine if it’s time to put the potatoes in the oven. No more weighing the politics of who among your guests should be given the honour of carving the bird.

Dining Bermuda’s Fourways and Aurora restaurants, and The Reefs Resort and Club, all welcome patrons for a Christmas Day meal.

The Reefs

At The Reefs, perched atop a cliff on South Road in Southampton, the Solaris restaurant has undergone a complete renovation since last Christmas and is proving popular with both hotel guests and island residents for its top-class food and spectacular ocean views.

Solaris offers in-person dining on Christmas Day as well as individual take out meals/plates and family style and full turkey options for larger family parties.

Jennifer Cappadona, resort manager at The Reefs, said the venue attracts an array of families, couples and children over the holidays.

She added: “Join us for a festive atmosphere, impeccable service, and a holiday menu that blends holiday tradition with refined, seasonal island flair. 

“Enjoy gourmet holiday takeaway meals made to impress — ready to serve, beautifully packaged and designed to travel flawlessly from our kitchen to your celebration.

“Our beautifully renovated spaces, combined with our elevated menu offerings in Solaris that are new this year, bring an exciting new place for all to enjoy the festive season.”

Reservations can be made via Open Table.

Fourways Inn

At Fourways Inn in Paget, cedar beams and original stone walls create an atmospheric venue for patrons to enjoy the regular a la carte menu on Christmas Eve and a Christmas Day buffet brunch that has proven popular with families.

On Christmas Day, the restaurant expects to serve upwards of 550 people in-house and also offers a popular Christmas take-out menu.

During December, Fourways is serving a Christmas-themed brunch every Sunday.

Fourways is also in demand for company parties of all sizes during December.

The restaurant attracts locals as well as visitors, particularly those staying at Fourways’ cottage colony.

Andy Detzer, general manager, spoke about the appeal of the restaurant.

“It’s the festive atmosphere combined with the decadent brunch with so many choices and of course always having live music with our piano player.

“For Christmas decor, we have three Christmas trees and beautiful decorations throughout.”

He added: “Private rooms are in high demand leading up to Christmas and New Year’s for events and sell out quickly and Peg Leg is the most requested room. The charm is unbeatable with two lit fireplaces and a private cedar bar.”

Aurora

The award-winning seafood restaurant, Aurora, at Newstead Belmont Hills Golf Resort & Spa offers Christmas brunch, a special Christmas dinner menu and its regular a la carte breakfast menu on Christmas Day.

The venue attracts local residents and visitors, including families, couples and individuals.

Aurora’s Sarah Almeda said Christmas Eve for dinner, and Christmas Day for brunch, are the busiest days of the year.

She added: “During the holiday season, Aurora transforms into a warm and festive destination where diners can celebrate and enjoy stunning views of the Hamilton Harbour. 

“Guests are welcomed with beautifully decorated spaces, a joyful atmosphere and menus designed to highlight the flavours of the season. 

“With Aurora winning Best Seafood restaurant [in the Best of Bermuda competition] for three years, menus feature fresh seafood along with classic holiday favourites. Groups can receive special rates at Newstead hotel.”

Reservations are required at Christmas for Fourways and Aurora.

IRG restaurants

Island Restaurant Group Ltd venues are closed on Christmas Day. 

Company president Philip Barnett said: “Christmas Day is the only day that I will be closed at every single restaurant. I kind of keep that day inviolate because I’m a huge believer in my staff being able to celebrate that one day all together with their friends and family.”

The staff day off follows a busy Christmas period for the group.

Mr Barnett said Christmas period menus are first discussed at IRG management meetings in July.

He said the most popular restaurants for whole companies, or small company departments, are Bolero and Barracuda Grill.

Pickled Onion is more moderately priced, and companies can book a disc jockey for later in the evening. 

Frog & Onion can handle groups of up to 1,000 if a client wishes to book the Victualling Yard and have it tented while retaining IRG Catering.

Hog Penny is popular for smaller gatherings. 

Mr Barnett said restaurants feature a three-course Christmas menu, but IRG is flexible, particularly for larger groups.

Jonny Roberts, formerly the owner at Bolero, is the executive chef for all IRG restaurants.

Mr Barnett said: “We cook a lot of turkeys, and every single menu has turkey on it, but a lot of people may have different dietary needs. 

“Fish is still a very popular item on our Christmas menus. A lot of people like to have a nice, beautiful, certified Angus beefsteak or something like that. 

“So, it just depends. But that’s the perfect part, that literally our executive chef, Jonny, can match exactly what you need to your budget and to what everybody’s tastes may be.”

Mr Barnett said the nature of company group celebrations has evolved.

“Twenty-five years ago, it would have been everybody wanting to book a dinner. Now, a lot of people book at lunch, and they’ll come all afternoon long, close the office early, come on out and enjoy themselves from 12.30 onwards.”

Mr Barnett said it’s important that people remember why they are out celebrating with their colleagues.

“It is about a time to break bread and be one with their work family prior to going off and being with their personal family. So, we always enjoy that aspect of things.”

The post Eating out on the big day appeared first on RG Magazines.

Imagine a beverage reminiscent of cassava pie baking in the oven, twinkling lights on palm trees, and family gatherings that stretch late into the night.

From icy-blue cocktails to creamy dessert drinks and coffee with a kick, the Hamilton Parish hotel’s festive cocktail menu will add a little extra sparkle to the season.

The line-up captures the spirit of Christmas and suits any occasion, whether you’re mixing drinks for friends, unwinding after a marathon gift-wrapping session, or enjoying a quiet moment by the tree.

Here are three of the cocktails you’ll find at Grotto Bay in the coming season. Try them out at the hotel or make them in the comfort of your own home.

Since not everyone wants a glass with a kick, there are alcohol-free options too – ideal for designated drivers or anyone keeping things light.

Glacier Kiss by Darreana Burchall

Bartender’s description

Bermuda may never see snow, but with the Glacier Kiss, you can taste the magic of winter in every sip.

Cool, crisp and tinged with a hint of shimmer, the Glacier Kiss brings the chill of the North Pole straight to your glass. With the bright zing of lime, the tropical smoothness of piña colada mix, and the oceanic blue of curaçao, it’s a cocktail that looks like it was poured from Bermuda’s waters.

Blanco tequila gives it a clean, bold kick while the triple sec and simple syrup balance out the tartness. Add a dash of edible glitter and this one is as dazzling as the Christmas boat parade.

Ingredients

• 0.5 oz fresh lime juice (3 lime wedges)
• 0.75 oz triple sec
• 0.25 oz blue curaçao
• 1.5 oz blanco tequila
• 0.25 oz simple syrup
• 0.75 oz piña colada mix
• A dash of edible glitter

Directions

1. Shake all ingredients with ice until chilled.
2. Strain into a coupe glass.
3. Garnish with powdered sugared rosemary or a frosted lime wheel.

Non-alcoholic twist

Swap the tequila and triple sec for sparkling lemonade, add a splash of blue sports drink or blue raspberry syrup, and finish with coconut milk and glitter for a kid-friendly, wintry mocktail that’s pure fun.

Nutty Cream Cookie by Tez Terry

Bartender’s description

A riff on the popular cocktail, Screaming Orgasm. I added amaretto, whipped cream, and nutmeg to it for holiday spice.

If Christmas had a flavour, it might just taste like this. Think of Nutty Cream Cookie as dessert in a glass. It’s rich and velvety thanks to the added flavours of vanilla, almond, and cream.

This version gets its nutty depth from amaretto, its sweet, luxurious flavour from whipped cream, and a festive flourish from a dusting of nutmeg. Skip dessert — it’s the perfect after-dinner drink.

Ingredients

• 1.5 oz vanilla vodka
• 0.75 oz amaretto
• 0.75 oz Bailey’s
• 1.5 oz cream

Directions

1. Shake all ingredients with ice until chilled.
2. Strain over ice.
3. Garnish with whipped cream and a sprinkle of nutmeg.

Non-alcoholic twist

Combine almond syrup, vanilla syrup, a splash of coffee or chocolate milk, and a pour of cream. Shake over ice, top with whipped cream and nutmeg, and you’ve got a sweet treat everyone can enjoy.

Christmas Morning Coffee Dream by Duane Durham

Bartender’s description

Apple-flavoured whiskey and coffee with a dash of vanilla to start your Christmas day on a merry note. Inspired by one of the holiday’s classic desserts, apple pie.

For anyone who has ever stayed up late on Christmas Eve wrapping presents, or prepping  Christmas dinner into the early hours, getting started on the big day might require an extra boost. The Christmas Morning Coffee Dream might just what you need.

It’s a festive twist on a morning cup of coffee, combining the rich warmth of freshly brewed beans with the comforting sweetness of apple, vanilla and spice. Crown Royal Apple adds the flavour of baked apple pie, while vanilla syrup and a dash of cinnamon and nutmeg make every sip seem like a bite of dessert.

Smooth, lightly spiced and festive from the first sip. The non-alcoholic version delivers the same cosy flavours without the kick — perfect for sweet-toothed early risers, whether you’re watching the sunrise or relaxing in pyjamas amid the wrapping paper only you will bother to pick up.

Ingredients

• 1.5 oz Crown Royal Apple
• Pinch of cinnamon
• Pinch of nutmeg
• 0.5 oz vanilla syrup
• Coffee

Directions

1. Mix all ingredients in a coffee mug and stir until combined.
2. Garnish with whipped cream and a sprinkle of nutmeg on top.

Non-alcoholic twist

Brew your favourite coffee or hot chocolate, add vanilla syrup and a splash of apple juice or cider, and finish with whipped cream and spice. It’s comfort in a cup.

The post Cosy cocktails appeared first on RG Magazines.