Where When How March April 2012 : Page 86auspiciously, there is one! The Providenciales Dining Guide, a supplement to Where, When How is a com-prehensive compendium featuring selected Provo restaurants. Each establishment brandishes a brief but concise depiction of its genre and ambiance plus a sample menu. Individual chefs have generously con-tributed some favourite and popular recipes so you can perpetuate your island food fantasies long after your inevitable return to reality. You can even go ‘behind the toque’ and read-up on some of our ‘Featured Chefs’ from our ‘Community of International THE VIX -REGENT VILLAGE Culinary Masters’. Also consult the ‘Where to Dine’ department of the Where When How magazine for a complete but more condensed restaurant guide complemented by Restaurants Reviewed. You may only have seven days to explore and discover the myriad of THAI ORCHID tastes Provo has to offer, so take advantage of every opportunity and prepare CHICKEN MANGO CURRY your bold and adventurous palate to embark on this tropical gastronomic jour-ney. The Dining Guide alone boasts over 50 restaurants … you do the math! The absolute dining experience of food and atmosphere is urged when-ever possible … however, extenuating circumstances may prevail. If you’ve over-indulged in beach activities (a.k.a. sunbathing) or water sports or you just need to spend a night ‘in’, you can still enjoy a multitude of Provo’s dining specialties in the relaxation, privacy and comfort of your own condo, hotel or villa. Many offer take-out and catering services and there are even a few who will deliver! I am repeatedly asked, ‘what is the best restaurant on Provo’? And much to the dismay and frustration of each solicitation I am forced to admit – that is a question that has no clear-cut answer. It always has and always will be an epicurean enigma! It’s about mood; it’s about location; it’s about personal preferences; it’s about atmosphere; it’s about menus and it’s even about cost. What I will undeniably endorse and advocate is that everyone who visits these shores should and must experience our incredible, edible natural resources; conch and lobster – two principal and lucrative exports of the islands; and of course, our fresh-caught fish reeled in daily by our local fishermen. If this is your first time experiencing Provo, it likely won’t be your last, and you will most certainly have heard the word ‘conch’ (pronounced konk) at least once, or heard the unmistak-able and rhythmic ‘whacking’ sound pulsating from the kitchen as a fellow diner awaits their tenderized conch creation! Abundant in these islands, the Caribbean Queen Conch is a sweet tasting mol-lusk that has been a staple of the local diet dating back to the Arawak Indians. Prepared in a multitude of ways, it is considered by some to be an aphrodisiac and is served in almost every restau-rant from barefoot and casual to the finest dining establishments. Now, let’s test your conch I.Q. True or false? If you’ve tasted one conch fritter, you’ve tasted ‘em all? Absolutely false! To further com-plicate this conch conundrum, not all conch delicacies are created alike. Each and every chef at each and every restaurant has their own adaptation and variation on everything from conch fritters to conch chowder and from conch salad to cracked conch. Exploring and experiencing the cornucopia of conch creations could be a culinary challenge unto itself! SOMEWHERE CAFE AND LOUNGE 86 • • • • • MARCH/APRIL 2012 “Where When How -Turks & Caicos Islands” PHOTO PROVIDED BY THE VIX Publication List Using a screen reader? Click Here |
