Last week I returned from a quick respite to Bermuda. Not even our plane being rerouted to and grounded for four hours in Boston could dampen the emotional high from my stay. It was my first time to Bermuda, but definitely will not be my last.
Last year, after selling the most tickets among my Harlem EatUp! colleagues, I won a first prize trip to Bermuda, including dinner at Marcus Samuelsson’s restaurant, Marcus (@MarcusBermuda), in The Hamilton Princess (@PrincessHamilton, 76 Pitts Bay Rd., Pembroke, Hamilton, Bermuda, www.thehamiltonprincess.com). Time, schedule, weather and more kept me from making it happen, but with the expiration near, I just pushed the button and am so glad I did.
Together with my partner in winning, Angie, we hopped on a Friday evening flight. By midnight we were settled and, in the bed, sipping nightcaps of the bottle of Goslings rum we bought in Duty Free, excited for the next day.
Our first full day started with taking in all of the tremendous art at the hotel—KAWS, Keith Haring, Murikami, Jeff Koons and so much more. We had proper eggs bene’ on a housemade English muffin and a thick and flavorful hollandaise on the side before heading to the awesome deluxe gym for a workout. Then off on the jitney to the beach club where we discovered our exact place on the beach was on the cover of April’s Travel & Leisure!
A little swimming in the protected lagoon got our appetite back up. We were to dine at Marcus that night but the restaurant makes all of the beach food, too. We shared the Cobb salad, which was composed perfectly with fresh ingredients, crispy bacon, a runny egg and not overpowered by the blue cheese. Rum cocktails, again, are best to wash it down.
We returned to the hotel to shower and primp for our 7:30 p.m. reservation. Dusk was setting over the harbor as we were seated to dine al fresco. We definitely peeped a few Rooster items on the menu, but no matter, we tried some new and local dishes.
We started with lobster ceviche tacos and the kale salad; I enjoyed the combination of ingredients. Two more on the plate please!
For our entrees we dove into Marcus’ Bermuda Triangle of scallops, octopus and fish with romesco and roasted potato; and spaghetti Piccadilly with lump crab, chili peppers, Thai basil and citrus breadcrumbs. Both dishes were light and flavorful and celebrated the delicateness of seafood.
And the dessert…the dessert! First there was the rum cake with Dark & Stormy (the signature Bermudian rum cocktail of dark rum and ginger beer) ice cream. If that wasn’t enough, out comes simple housemade doughnuts but with the most ridonculous caramel and dark chocolate dipping sauces.
Stay tuned next week for the second coming of the doughnuts and lemongrass crème brulee with gingerbread topping, being in the right place at the right time for the annual Bermuda Food Festival and more!
Happy eating and thanks for reading!
Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for more than 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, www.talkingSCHOP.wordpress.com. Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!