SEPTEMBER 2005
Recent Returns"Just got back from our vacation in St. Martin, and wanted you to know how incredibly happy we were with the accommodations at Green Cay - will recommend this place to everyone. Rarely are places better than the pictures, but this is one exception. The beach was outstanding also!" Dave D. from MD "Jeanette: Always very welcoming and accommodating. IH Great. Everything was wonderful as usual." Leigh S., from TN Christmas 2005 BookingsThere's nothing like a Caribbean Christmas. One more villa is left for Christmas - New Years 2005/2006. Holiday reservations require a 10-night minimum stay. Please contact us for reservations. Tel. 800.832.2302 or e-mail info@greencay.com Repeat Client DiscountsPlease be reminded that repeat guests are entitled to a 5% discount on future reservations! We guarantee the lowest rates! Thanks again and we hope that you plan to visit Green Cay once again in the very near future! |
Welcome to the October 2005 Edition of the Greencay.com Newsletter!For those of you planning a visit, please do not hesitate to contact us here with any questions: via the web at www.greencay.com, phone us toll-free on 888.832.2302, or e-mail us at info@greencay.com, it would be our pleasure to talk with you regarding your upcoming travel! SMX Chefs Crowned Culinary Team of the CaribbeanSt. Martin/Sint Maarten took top honors at the recent Taste of the Caribbean Competition beating out contestants from 12 other Caribbean nations. The SMX team participated in an Iron Chef-type culinary competition, and included chefs Dino Jagtiani of Temptation, Scott Claggett of Terra, Mario Tardif of Mario's Bistro, pastry chef Cecile Briaud-Richard of Le Chanteclair, and bartender Michael Arindell of Chesterfields. The live kitchen competition challenged the culinary teams to prepare a three-course meal for 25 people from a basket of mystery ingredients. These ingredients spotlighted the flavors of the Caribbean: tropical fruits, flavored rums, root vegetables like calabash, yucca, and bonita, seafood, fish, beef, pork, and spices. Each team had four hours in which to create their culinary masterpieces. The St. Martin team advanced to the finals against Puerto Rico and went on to win the Taste of the Caribbean Contest with its innovative menu featuring: Appetizer Entree Dessert Other Caribbean nations competing in the event held in Miami, Florida, included Puerto Rico, Bahamas, Tobago & Trinidad, Barbados, Aruba, St. Lucia, USVI, Bonaire, BVI, Cayman Islands, Curacao, and Anguilla. Only national teams may compete in the annual Taste of the Caribbean. Each team consists of three chefs, a pastry chef, a bartender and a team manager. Iain McCormack of the Divi Little Bay Beach Resort managed the SMX team. All the chefs competing in the Taste of the Caribbean have won culinary contests in their own country. SMX visitors who want to sample the culinary talents of these award-winning chefs can visit their restaurants: Temptation in Philipsburg next to the Atlantis Casino, Chesterfields on the Great Bay waterfront in Philipsburg, Le Chanteclair in Marigot on the Marina, Terra in Maho Beach below Sopranos, and Mario's Bistro in Grand Case. Restaurant of the Month - Bistrot Caraibes, Grand CaseBistrot Caraibes consistently earns high marks for its food, service, and ambience. In a town of luminaries, Bistrot Caraibes shines brightly. Thibault and Amaury Meziere are the brothers behind this successful establishment. The brothers' culinary resume includes the Paris Pavilion at Disney World's Epcot Center. Bistrot Caraibes serves classic French cuisine with a touch of the tropics. The menu includes such French dishes as foie gras with mango and pistachio, escargots and mushrooms in cream sauce, and whole French sea bass with asparagus and bacon. In addition to these classics, the house specialties include smoked salmon served with onions, capers, and lemon, grilled rack of lamb with vegetables and garlic mashed potatoes, fisherman's platter in a bouillabaisse-style lobster sauce, and creme brulee (considered by many to be the best on the island). Seafood lovers will find much to tempt their palates: red snapper braised in a creamy saffron sauce with mussels, conch stew, mahi mahi on a bed of mashed potatoes in a light red sauce with tomatoes, asparagus, and baby lima beans, or lobster selected from the tiled pool at the restaurant's entrance. Those looking for something besides seafood can select the lamb chops with asparagus and garlic mashed potatoes with a thyme sauce, the roasted duck breast served with vegetables in a sweet and sour honey sauce, or the veal scaloppini layered with vegetables and mozzarella. Try the creme brulee or the decadent molten chocolate cake for dessert. Bistrot Caraibes serves dinner only. For more information about Bistrot Caraibes, please feel free to email us at info@greencay.com prior to your visit to Green Cay and we would be happy to assist you. Warm and Sunny Regards,www.greencay.com This communication is a special deals notification only. Shall not be liable for any clients' failure to receive such e-mails. Should you wish to stop receiving this newsletter, please REPLY to this e-mail and type UNSUBSCRIBE in the subject line. Copyright © 2005 |
