Blog Roll! – Page 8 – Travel With A Purpose

Are we the creative nexus for the Caribbean?

Posted on November 21, 2015by admin

The developing world is becoming vigilant of its tourism destination competitors. Countries are starting to develop incubators, policies and support framework to sculpt a creative city in their destination. They are developing a city that boasts of creativity in software, theater, art, music, fashion, craft, animation to name a few. Further amplifying this is the recognition of the need to support the institutions of creative industries by incentive and political initiatives that aid in the creatives’ advancement and development. Johannesburg in South Africa is one common example of a creative tourism destination. Artists are allotted discounted rental spaces and theater productions are allowed to showcase on the national scene as well. Similarly, the small developing island state of Trinidad and Tobago is not far behind.

Click the link below to see Creative South Africa (Video Credit: South Africa Tourism)

Trinidad and Tobago offers its individual aesthetic of cosmopolitan status and ingenuity to the world. There has been an upsurge in fashion events, graduate designers, local designer boutiques, art , craft markets and the bubbling of a passion for talent, skill and culture. It is a subconscious attempt by the people to generate our very own creative space and make a claim to stand out on that global creative domain. Several fraternities have added support for this creative revolution at the core of this nexus over the last decade in Trinidad and Tobago; Fashion Associations, Start Up competition events, Ted Ex Talks, business expos and forums like The Human Imagination at Work: Driving Competitiveness and Powering Innovation with distinguished panels from all walks of creativity. The establishment of the Creative Industries Company and projects like ICT’s innovation in mas which fosters healthy competition in the local masquerade sector also boost creative awakening of the nations’ creative industries. Nedco is also an avenue for helping start ups make their ‘dreams come true’. Trinidad and Tobago even hosted a plethora of international delegates to the VIII Americas Competitiveness Forum.

This is Creative Trinidad–> click the link below for the video ( Video Credit: Racked TT)

https://www.facebook.com/rackedtt/?sk=app_328004553917475

We are Crayons —> Click below for Video ( Video Credit: A Big Box of Crayons)

Yet, Trinidad and Tobago has yet to see that this vision of marrying tourism with creative industries is more than a blissful happily ever after. More often than not this development will be propelled for advanced forward movement as a destination since the creative sector has little to zero correlation to sameness and commodification of a destination’s resources. This means Trinidad and Tobago can have a promising future as the premier Caribbean destination or as a nexus for the Caribbean on the global creative map. A destination’s creative product on the global map means that this destination will not only be ‘fresh’ it will be in high demand by new tourists who will soon quench their thirst for more that just sun, sea and sand!

Curry Favor for Curry Flavour

Posted on November 21, 2015by admin

I can ascertain that persons who are ‘trinicentric’ and die hard fanatics of ‘trinibagonian’ culture can attest that they have experienced this thing called ‘curry favor for curry flavour’ at some point in their life (if not everyday). So I now share with you some history of our “curry culture” and this discourse on “curry favor” for curry flavour.

Curry has been a household spice used throughout Trinidad and Tobago for as long as I can remember (that’s almost three decades ugh I’m getting old ugh -_- so not enthused). The East Indian immigration via the Fatel Razack ship brought new ways of life to Trinidad such as cooking techniques, produce and recipes. When the immigrants arrived on May 30th 1845 there were many other ethnic groups on the island at that time and so fusion foods became inevitable. Many of their traditional Indian dishes were altered. The cuisine became part of the culture of Trinidad and Tobago. After indentureship many Indians sought to open shops and sell their culinary bounty of delicacies. Soon a fondness and demand for this type of food developed which were quickly matched with accessibility and affordability for this cuisine by all social classes that existed in the then society.

Today, there is still a strong demand for ‘Indo Trini’ cuisine as roti shops are almost never scarce on the island neither is there a shortage of customers. These shop owners have even gone the extra mile to do additional marketing and branding for their product. This is a sustainable business after all. Hosein’s Roti Shop is one example of such an owner. They have done radio, television and print advertising. They also own their own space on the internet. Their packaging is also branded for customer take away orders. Their shop is patronized everyday by almost everyone and on special occasions like this Divali 2015. This year they received such an overwhelming crowd of customers overflowing from their restaurant capacity.

Admittedly, I am not really a curry fanatic ( yeah my palate is kind of ‘unique’ ). Although, I must say every time their curried shrimp promo catches my undivided attention. Hosein’s Roti Shops are located in Tunapuna, Arima, San Juan and Port of Spain. It was pure luck that I was passing by their Tunapuna branch a few months ago when I saw their shop. I knew I had to return to relish in “the truth” behind this cuisine. It is worth mentioning that the shop was clean, the service was attentive and there was sufficient parking.

On stumbling into the shop (literally since my feet were tired in my wedge heels). There were dhal, rice and other vegetables but those were not on my agenda. They were out of curried shrimp (you can imagine my facial expression of dismay). That evening I inquired whether they would be doing more shrimp or not. I believe that’s when I realized I had “curry favor” for curry flavour. I expected that my curry favor for curry food would appease the “food gods”. It was the mere thought that my purchase for this type of food would bring me the blessings of bountiful and beautiful food adventures in the near future (albeit I am not supposed to neglect my diet). Moreover, the visuals from the television advertisement were indeed too challenging to let go from the bran positioned in my mind. The owner offered to cook some more shrimp just for me if I would wait. I think the “food gods” smiled in that moment and of course I waited in anticipation for my order to be filled.

My orders of one dozen of phoulouries with mango sauce and three portions of curried shrimp were filled very soon. Nonetheless, I was quite content with my pursuit for happiness (however short lived it may have been). They were phenomenal in taste and texture. My food adventures take me to so many undiscovered places, people and cuisines that I guarantee you they have all been worth it (whether the experiences were good or bad I would have either learned or shared a thing or two with them ).

http://www.hoseinsrotishop.com/menu.html

https://www.facebook.com/pages/Hoseins-Roti-Shop/116980184998188

I am not the only one who can attest to “curry favor for curry flavour”. Foreigners, international celebrities and socialites who visit Trinidad and Tobago curse any missed opportunity to taste local cuisine. Those who have shared in curry delights have become immediate ‘aficionados/as’ of the cuisine. Recently, Mandy Moore international celebrity actress, singer and humanitarian visited Trinidad for some much anticipated human rights work. She enjoyed it so much that she shared the photo of her first taste of a curry dish from Shiann’s Roti Shop via social media. Mandy had her roti with slight pepper. She was also quoted saying, “I’m hooked.”

Mandy Moore enjoying a curry dish in Trinidad

(Photo Credit : PSI Caribbean)

Just two weeks ago Divali celebrations were in full swing and can you guess what was on the most coveted menu in almost every household and if not every then maybe your neighbour’s house?! This destination definitely has ‘curry favor for curry flavour.’

There are many more contributions that make this destination exotic and most tempting for the international as well as domestic tourists. The ability to indulge in this local Indo Trinidadian cuisine is definitely one of them and a gift to the people of Trinidad and Tobago worth celebrating everyday!

See here is the local tribute:

Click the link to see Nebula 868 (local group) and their ode to curry

in their Justin Bieber’s “Sorry- Parody”

Enjoy!!!

Baked Empanada (gluten free)

Posted on November 3, 2015by admin

Baked Empanada (gluten free)

(20 -24 empanadas)

4 green plantain
2 tbsp olive oil
1 tsp sea salt

Method
1. Peel plantains
2. Use 3 plantains; chop them and boil for 45 minutes(big enough chunks to grate or small enough to process if you have a power food processor)
3. Allow to cool before you process or grate
4. The fourth uncooked plantain can be grated while you wait for the other 3 to cool
5. Strain off excess water in the cooked, cooled plantain
6. Grate or process it
7. Add salt and oil to the processed and cooled plantain
8. Mix in the fourth raw and grated plantain
9. Form a dough in the shape of a huge ball
10. Allow to rest for half hour
11. Find your fillings ( I used curried chip chip, flavoured tuna and cheese)
12. Pinch off a ball the size of your hand or smaller
13. Roll out dough into a round flat shape
14. Add about a teaspoon of filling (enough to allow the empanada to be sealed)
15. Fold the flat shape in half bringing the empanada to close
16. Seal the empanada with a fork
17. You can moisten your hands and dough with a little water throughout the process to make it workable
18. Pre-heat your oven
19. Grease your baking tray (I used olive oil)
20. Place the empanadas on the tray
21. Brush the tops of empanadas with olive oil
22. Bake for half hour or more on the lowest oven heat

N.B.

The change in colour will indicate when it is done as well as the texture. You do not want your empanada to break up with you so make sure it has a bit of a crispy but not arid texture. Also remember it does not need to overcook since the plantains were precooked. I suggest you use a dipping sauce for these empanadas. It can be your own mix of your favourite spicy or sweet sauce.

Gluten Free Fruit Cake

Posted on November 3, 2015by admin

Fruit Cake

1 ripe plantain
2 tbsp olive oil
1 tsp baking powder
1 tbsp coconut sugar
1 tsp vanilla essence
2 cups fruits and nuts chopped
2-5 cups cherry brandy

Method

Blend plantain
Add oil and sugar
Add baking powder
Add fruits , brandy and nuts
Add vanilla essence
Puree (add more brandy and pulse if the mixture is too thick)
Grease baking tray
Add mixture
Bake on lowest heat for 45 mins to 1 hour
The texture will be soft but firm on the outside
A tooth pick can be used to test it but use your judgement

Mini Plantain Bundt Cakes

Posted on October 23, 2015by admin

Mini Plantain Bundt Cakes
Ingredients
1 yellow plantain (peeled)
2 tablespoons olive oil
1 egg
1 teaspoon baking powder
1 tablespoon coconut sugar
1 teaspoon almond essence

Method
1. Preheat oven to 375 Degrees Fahrenheit. (Lower temperature to 275 Degrees Fahrenheit after preheating)
2. Chop the peeled plantain
3. Add plantain to blender and pulse until the texture is smooth
4. Add other ingredients: olive oil, egg. Baking powder and almond essence
5. Again pulse the mixture until smooth.
6. Grease the mini bundt cake pan (make sure the parts in the middle are greased too.
7. Bake them for ten minutes
8. Remove the mini bundt cake pan from oven and allow to cool.
9. After cooling then remove the mini bundt cakes (try loosening the edges first)
10. Handle with care these are very delicate
11. After cooling plate them up and grate the local chocolate over them.
12. Serve

Garnish:
(2 blocks per 2 cakes) grated chocolate from a local chocolate bar (70% cocoa)

Serve the banana ice cream

(Using the banana ice cream recipe in the previous blog post)

Banana Coconut Ice Cream Cups (chocolate smothered)

Posted on October 19, 2015by admin

What you will need

3 cups chocolate chips
¼ cup olive oil
5 bananas
1/8 cup coconut milk
1 mini muffin tin
1 food processor (or blender)

Method

Peel the bananas
Chop bananas
Place them in a freezer bag
Store in freezer for 5 hours (a day or until frozen)
Place the frozen bananas in the processor
Add 1/8 cup of coconut milk
Process
Taste and add more coconut if you desire( or wish to adjust taste)
Put in freezer bag and store in freezer until ready to use
Melt 2 cups of chocolate chips in microwave ( you can add olive oil to thin out the chocolate) or use a double boiler
Monitor to make sure it does not burn
Separate evenly in two bowls
Using one bowl of liquid chocolate coat the mini muffin tin
The insides of the mini muffin tin cup should be well coated
Take the frozen banana coconut ice cream out of the freezer ( you can process it if it is too solid to use)
Add the mix to each cup in the tin
Cover the mix by topping it with the second batch of liquid chocolate
Cover the surface of the entire tin with foil or plastic wrap and store in freezer for five hours or a day or until frozen
Using a knife or flat tipped steel skewer loosen the edges around the cup
Scoop the cups out and plate them

N.B.

Remember they may thaw if left out for too long so make sure you serve them to guests who eat them immediately. Another thing you can do is to pop it back into the freezer until you are ready to serve again.

NDDCI’s 30th Anniversary Celebrations Continue with “Threshold”- Press Release

Posted on October 14, 2015by admin

NDDCI’s 30^th Anniversary Celebrations Continue With “Threshold”

September 29, 2015 – Port of Spain, Trinidad and Tobago… As a continuation to its 30^th anniversary celebrations, the Noble Douglas Dance Company Inc. (NDDCI) will present its 2015 dance season, Threshold. The weekend production opens on Saturday October 17 at Queen’s Hall featuring new and classic choreographic works by Noble Douglas, Allan Balfour, Penelope Kalloo, Arlene Frank, Delton Frank and Megan Navarro.

Trinidad and Tobago’s foremost modern contemporary dance company earned another accolade when it launched its 30^th anniversary celebrations with its 2014 season, TEETH. This momentous milestone celebrates the contributions of the seminal dance company to the cultural landscape of Trinidad and Tobago and the Caribbean. Founded in 1985 with a vision to use the body for the expression of a Caribbean aesthetic in modern contemporary dance, the NDDCI has toured locally, regionally and internationally on stages in the United States, Southern Africa and the Caribbean.

In 2005, Douglas’ commitment to the development of the arts and culture received national recognition when she was bestowed with Trinidad and Tobago’s second highest award, the prestigious Hummingbird Medal – Gold. She was also the recipient of the Cacique Award for best choreography in the Trinidad Theatre Workshop’s 2005 production of Derek Walcott’s musical, STEEL and a Vanguard Cacique Award for her work with Lilliput Children’s Theatre. She has continued to revolutionise dance expression in the region as she fuses the principles of contemporary modern dance with the instinctive and familiar movements of her Caribbean landscape.

As a dancer, choreographer and teacher, Douglas has shone as an icon of the arts in Trinidad and Tobago and the Caribbean region. The co-founder of the country’s foremost children’s theatre company, Lilliput Children’s Theatre, and founder of the NDDCI, Douglas has stood strong with an unyielding commitment to her vision to use the performing arts as a medium to stimulate young people’s creative energy and to build character, self-confidence and self-esteem.

This celebration of dance marks the threshold of a new decade of dance for the NDDCI. Tickets cost $160.00 and are available at Crosby’s Music Centre, from members of the NDDCI and from October 13, 2015, at the Queen’s Hall box office. For more information, join the Threshold Facebook (FB) event page at http://x2t.com/THRESHOLD or connect with NDDCI on FB at www.facebook.com/nddci or on Twitter @NDLFA or send email to liza@estuaryPR.com.

WHAT: Threshold

WHO: Noble Douglas Dance Company Inc.

WHEN: Saturday October 17, 2015 at 7:30 p.m.

Sunday October 18, 2015 at 5:30 p.m.

WHERE: Queen’s Hall, St. Ann’s, Port of Spain

TICKETS: Regular $160.00 (including programme)

Crosby’s Music Centre, St. James – (868) 622-SOCA(7622)

Members of the NDDCI

From Tuesday October 13, 2015 at Queen’s Hall box office – (868) 624-1284

Photo captions and credits:

All photos courtesy Maria Nunes.

NDDCI 1

The layered choreography of Noble Douglas and post-modernist, Reggie Wilson, marries folk, modern and post-modern genres in this 1998 collaborative work, Rum & Salvation. Here the piece is remounted during the NDDCI’s 2013 collaborative dance season, Vecinos…we are Neighbours.

NDDCI 2

Terry Springer shines in Allan Balfour’s iconic 1987 choreography, Red Clay, which was re-staged during the NDDCI’s 2013 collaborative season with leading Venezuelan dance company, Fundación Coreoarte.

NDDCI 3

A moment of intense energy from Allan Balfour’s three-part piece, Ties, which he began choreographing in 2011 and completed in 2012.

NDDCI 4

The company’s alumni and seasoned dancers perform this three-part retrospective piece, Older More, which was created by Dave Williams for NDDCI’s 2014 30^th anniversary season, TEETH.

NDDCI 5

Kwasi Romero is intently poised in Arlene Frank’s choreography, Near To One’s Heart, during NDDCI’s 2014 30^th anniversary season, TEETH.

NDDCI 6

NDDCI’s company members and apprentices perform Noble Douglas’ classic piece, Passage, during Lilliput Children’s Theatre’s 2015 40^th anniversary production, BIG.

For media inquiries, please contact:

Liza Miller, Managing Director

estuary PR Limited

Phone: (868) 367-5295

Email: liza@estuaryPR.com

www.estuaryPR.com

Burrito Bowl

Posted on September 19, 2015by admin

Burrito Bowl serves 4- 6 persons

Ingredients

2 cups basmati rice
Juice of ½ lime
1 can corn kernels
1 can black beans
1 small ripe avocado
1 stick of jalapeno or pepper jack cheese
1 clove garlic
2 cups celery
1 tablespoon olive oil
½ chopped onion
4-6 serving bowls

Method

Boil rice until tender 20 -45 mins
Strain off excess water when the rice is finished boiling
Peel then mince garlic in food processor
Wash and chop celery
Add minced garlic and chopped celery to rice and mix thoroughly
Squeeze juice of lime over rice and mix
Peel then chop half onion and sauté in heated olive oil (until onions are translucent )
Add 1 – 3 serving spoons of mixed rice to the bowl
Layer with cooked onions
Layer with corn
Layer with black beans
Peel and then chop avocado
Add pieces of chopped avocado on top
Grate jalapeno cheese and sprinkle as next layer
Continue this with other bowls
Serve

Dark Chocolate Brownies

Posted on September 19, 2015by admin

Dark Chocolate Brownies

Ingredients

2 cups semi sweet dark chocolate chip
1 cup butter
4 eggs
1 cup coconut sugar
2 tablespoons cornstarch
2 tablespoons vanilla essence
1 tablespoon cinnamon
¼ cup Nutella

Method

Pre-heat oven 375 Degrees Fahrenheit
Grease Pyrex dish or use wax/parchment paper and line the tray
In a food processor add chocolate chips and butter and puree
Add egg yolks and whites, coconut sugar, cornstarch, vanilla essence, cinnamon to processor
Pulse the new mixture then pour it on parchment paper or greased dish
Smooth out the surface until even
Bake for 20 – 45 minutes or until the mixture is somewhat firm with the outside firm and dry
Allow to cool
When cooled spread the Nutella as frosting
Cut them and serve warm or store in the refrigerator for a colder treat

A Fashionista’s Summer – #fashiontourtt

Posted on August 24, 2015by admin

On Saturday 29th August 2015 Trinidad will experience a fashion tour. The tour is being hosted by the sole proprietorship, Let’s Go Trinidad and Tobago. This company is in the business of branding and promoting a Trinidad and Tobago ethos via creative design in fashion, food, frivolity, fun, travel & tourism. The sole proprietor’s aim is to be a pioneer in innovation and design by improving lifestyles with impressions that last. The tour is part and parcel of the company’s aim to diversify the Trinidad tourism product and promote a niche tourism concept called creative tourism.

Creative tourism has been defined by Richards and Raymond ( 2000 ) as ” tourism which offers visitors the opportunity to develop their creative potential through active participation in learning experiences which are characteristic of the holiday destination where they are undertaken.” The fashion tour is under the purview of creative tourism. The clustering of industries such as the travel and tourism industry, the creative industry, the food and beverage as well as other commercial industries were strategically clustered to foster this product creation and economic linkages in Trinidad.

https://www.facebook.com/pages/Lets-Go-Trinidad-and-Tobago/452373394796548?fref=ts

The primary target market for this tour is the new tourist whether that person is a stay over tourist or an expat in Trinidad. This person is interested in experiencing more than sun, sea and sand. The new tourist attracted to this product fancies a sense of belonging, identity, creating and taking back something with them, a sense of identity, a sense of community, increased self esteem. The secondary market is aimed at the domestic tourist and the Trinidad and Tobago diaspora who are keen on the Trinidad lifestyle. The market may include fashion buyers, fashion students and even creatives.

This is the first tour since the prototype tour in November 2014. Again, Let’s Go Trinidad and Tobago felt that preference should be given to the citizens of Trinidad and Tobago for the tour. Hence, the marketing campaign was heavily geared towards them as there was a feeling of not wanting the locals to feel ostracized in their home country. Other foreign entities were also approached similarly to the previous prototype tour.

The tour features major fashion game changers in the Trinidad fashion industry landscape. The tour starts at 10:00 a.m. at Simply Runway at Grand Bazaar. An interactive styling session will be completed there with participants and local socialite, stylist and fashionpreneur Stephanie Ramlogan. Simply Runway’s owner, Candice Baccus is significant to the tour. She is the first fashion boutique to host rent free spaces for local designer graduates from the Caribbean Academy for Fashion and Design at The University of Trinidad and Tobago. She also accommodates stylist internships for emerging stylist graduates from the same university.

https://www.facebook.com/simplyrunway?fref=ts

Stephanie Ramlogan who will execute the styling segment has her contribution to the fashion climate too. She is a known fashion blogger for No More Fashion Victims and a contributory writer for the Guyanese owned fashion blog; The Online Runway by Ashma John. In addition, No More Fashion Victims is also the premier local designer e-commerce store in Trinidad.

https://www.facebook.com/NMFVinc?fref=ts

The next stop is Blue Basin at The Cruise Ship Complex in Port of Spain. En route to Blue Basin the tour guide, a travel and tourism student will engage the patrons in an interactive game on Trinidad’s fashion history. On arrival at the first Caribbean designer department store patrons will indulge in festivities with Jessel Brizan, designer and owner of Blue Basin. He celebrates the store’s one year anniversary in fine style. There will be discounted shopping, complimentary wine, hors d’oeurves, a live deejay and more activities. Jessel Brizan was a lecturer at the Caribbean Academy for Fashion and Design. He will be discussing his creative process with the group and inviting them to open discussions on creative design with him and some other designers that are featured at his store.

https://www.facebook.com/BlueBasin?fref=ts

The next stop is Woodbrook at designer atelier, Charu Lochan Dass. Charu was born in India and raised in Trinidad. She has been in retail for several years which added significant experience to her designer studies from the London College of Fashion. She has showcased her designer collections in New York, Amsterdam, Canada and Ibiza. Some of her designer pieces are also available in Ibiza for purchase. She will offer guests insight to her creative business and the creative process as well as introduce them to designer retail therapy. CLD will also provide patrons with refreshing fruit kebabs.

https://www.facebook.com/pages/CLD-Charu-Lochan-Dass/171916886337887?fref=ts

The final stop is at creative designer Shaunelle Ramesar’s studio also in Woodbrook. Shaunelle is Trinidadian but has spent much of her childhood frequenting St. Vincent where she was exposed to more Caribbean craft culture. She was on scholarship in Italy and pursued studies in design. She now focuses on creating bespoke designs exclusively for the bridal industry. She also dabbles in fashion accessory designs. Shaunelle’s work has been featured in Italy’s Vogue magazine. She also enjoys designing for an international clientele. She is only available via appointment. Patrons will get her take on creative design and tour her studio.

https://www.facebook.com/Shaunelle.TT?fref=ts

The tour then returns to Grand Bazaar and patrons disembark the tour bus. Persons wishing to gain some more information on the tour can visit the event page at https://www.facebook.com/events/863238693750368/ or send an email to letsgotrinidadandtobago@gmail.com

A very BIG thank you

to all

designers, stylists, fashionpreneurs and stakeholders

the fashion tour would not be possible

without you!