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PostPosted: Mon Apr 02, 2007 3:24 am
by Anthony
From the <a href=",0,3218495.story?coll=sfla-travel-print"><b></b></a>:

<blockquote>For many years, foreign chefs -- many of whom were brought in to run the kitchens of Anguilla's high-end resorts -- dominated the culinary scene on this northernmost of the Leeward Islands in the Lesser Antilles. But over the past several years, local chefs who trained at those same resorts have been opening their own restaurants and adding new twists to traditional dishes.

Among the best known is Dale Carty, who worked at Malliouhana, before opening a high-end restaurant called Tasty's in 1999. His interpretations of traditional Anguilla cuisine include Stewed Chicken Grandmas Style and Steamed Fish n' Fungi with Provisions, which Carty said uses a polenta-like cornmeal and "food from the earth" like yams, sweet potatoes and pumpkins.

George Reid, the executive chef at Cap Juluca, has been fostering local talent for the last four years by hiring high school graduates to work as apprentices in the resort's three restaurants.

Lodging: Cap Juluca, on the southwest coast of the island, has a beautiful beach, Moorish-style villas and three restaurants. Rates start at $825 a night through mid-April (888-858-5822,

CuisinArt Resort & Spa grows its own vegetables on a hydroponic farm. Rooms start at $685 a night in season (800-943-3210,

Carimar Beach Club at the water's edge on Mead's Bay has rooms for $365 in season (800-235-8667,