|Cap Juluca // Photo by Joe Pike|
With the arrival of globally experienced Chef Juan Bochenski and his newly created menus for Cap Juluca’s dining venues, travelers have even more culinary experiences to look forward to when staying at this popular hotel in Anguilla.
The resort has added new, exciting food-centered activities to its weekly line-up. Here’s what’s new and cooking:
Spice It Up at Cap Juluca
A small group of guests can participate in an interactive spice experience at Spice restaurant led by Bochenski from 11. a.m. to 12 p.m. on Tuesdays.
The chef believes strongly in the magic of spices in the kitchen, so he’ll talk about Caribbean spices – their history, flavors and how they grow. Participants will smell and taste an array of aromatic spices and sample some spicy dishes. Then, they’ll concoct their own recipe and custom spice blend, which will be stored in a tin to take home, along with chef recommendations for use. It is $50 per person for the "Spice It Up at Cap Juluca" session.
Offered daily through August, fishing enthusiasts can arrange to bring their prize local catch-of-the-day Anguillian fish from their early morning island fishing trip back to Bochenski’s kitchen. He’ll prepare their foraged catch for them to enjoy for dinner at Pimms, along with a locally-inspired accompaniment. It is $45 per person for "Catch-of-the-Day" fresh fish feast. The fishing expedition is an additional cost.
Special Wine Tasting at Manager’s Cocktail Party
Cap Juluca’s weekly "Manager’s Cocktail Party" is a longstanding tradition that just got better. In addition to mingling, snacking and cocktailing overlooking Maundays Bay, guests will now be treated to a special wine tasting paired with canapes from Bochenski and a performance by local band Omalie 360. It takes place from 6 to 7 p.m. on Mondays.
Lobster Night at Blue
At this weekly beachfront BBQ festival at Blue, guests will enjoy an all-you-can-eat buffet with lobster being the main entree, along with other just-caught fish and local favorites, including conch soup, curried goat and island johnny cakes. Live entertainment is also part of "Lobster Night," and dancing on the beach is highly encouraged. Lobster nights take place from 7 to 9:30 p.m. on Wednesdays. It is $75 per person to attend.
Free Rum Cocktail Night at Spice
Taking place from 6:30 p.m through the evening on Fridays, the mixology folks at the resort have concocted a new exotic rum menu to be enjoyed from early evening, along with dinner, and after-dinner. And, the first special rum cocktail of the evening is on-the-house at Spice. Live calypso music takes place from 7:30 to 10 p.m. and will be performed by Boss and the Horsepower Band.
New Menus at Cap Juluca
Bochenski has introduced new menus to the dining venues at the resort that reflect his globe-trotting hospitality expertise, his enthusiasm for local spices, herbs and seafood and an appreciation of Caribbean favorite dishes, as well as fare from other parts of the world. At Pimms, the seafood-centric menu tempts with such dishes as Achiote Almond Organic Salmon, Nine-Spice-Rubbed Line-Caught Tuna and Anguillian Paella Valencia.
There is also Roasted Rack of Lamb, Free-Range Chicken Aloe Vera and Angus Beef Tenderloin. At casual lunch spot Blue, guests can enjoy salads, quesadillas, wraps-on tortillas and other sandwiches, as well as entrees including Anguillian Crayfish, Grouper Fish & Chips and 12-Hour Smoked BBQ Ribs. The new menu at Spice, the resort’s Moroccan-style lounge and restaurant, offers dishes like Grilled Spicy Lamb Cutlet and Snapper Chermoula and share dishes such as Snapper Tiradito Ceviche, Local Tuna Tacos and Cubanitos Pork Belly.