Trini Christmas Wishlist – To Taste
Trinidad and Tobago is a true diamond in the rough with a topography that retained some of the rainforests and biodiversity from its South American neighbours before the Pangea split. This southernmost twin island republic is situated just outside the hurricane belt. This means the destination has been fortunate to avoid the wrath of cataclysmic storms and hurricanes during the tyranny of the rainy season. The destination was formerly inhabited by native Amerindians; the Tainos and the Kalinagos. They would soon fall under the ‘protection’ of the Spanish colonizers. European settlers like the French, the Portugese and the Dutch also become part of the changing demographic before its final ownership and freedom from its British colonizers. India, Africa, China and the Middle East would soon call Trinidad their new home before the destination gained their independence in 1962. Today, the country is a diverse blend of cosmopolitan races and ethnicities enriched by tradition and cultural practices. It is this blended ancestral lineage that births an indescribable energy which serves as the impetus for creativity and innovation. Unmistakably, this is evident in the design of Trinidad Carnival, the fashion and creative experiences within the lingering notes of the island's music and the delicate balance of flavour in the destination's sumptuous cuisine.
Christmas in Trinidad and Tobago is another opportunity for visitors to truly experience the warmth of the destination and the multifaceted Trini Christmas menu. Caribbean islands share similarities in the historical origins of some of the items that appear on the Trini Christmas menu. Trinidad Black Cake is a dense and moist fruitcake darkened by homemade or store bought browning. Its origins are traced to the British colonizers and their savoir faire for plum pudding. Pastelle is another tradition. It is similar to the Latin American tamale but quite different in the complexity of its preparation, pressing and wrapping process. It has several origins with stories of its arrival from the cocoa panyols (the Venezuelans who came to work on the cocoa estates) , the native Amerindians and even bearing a resemblance to a cooking technique shared by African and European settlers. The same cocoa panyols are credited for the ponche de crème/ponche ah crème. Unlike the Venezuelan’s thickly constituted ponche crema, the Trini adaptation is a thinner yet smooth and creamy libation of Trinidad rum, milk, eggs, sweetened condense milk or sugar, homegrown spices like nutmeg and a hint of lime zest. The flavour dimensions of ponche de crème is guaranteed to intrigue and excite the senses every year.
The older folks are keen on their ginger beer popularized by the Spice War and also bearing British birthrights. The ginger crop was brought to Trinidad and has survived to date. The classic ginger beer exists with its fermented starter base but Trinis have added their own twist with the addition of cinnamon spice sticks, nutmeg and aniseed. Finally, there is a Trini Christmas condiment that packs a full flavour punch but often goes underestimated and overlooked. Picalilli or chow chow is a relish of combined vegetables and sometimes fruits sharing a similar pickled taste to its British relative Picalilli. This condiment has been manufactured and packaged by Matouks and it is available at most leading supermarkets nationwide. It usually accompanies a serving of ham and hops bread, pastelles and more. The seasoning, flavouring and fusion methods of preparation and creative experimenting transforms the taste of Trini Christmas.
The gastronomy of Trini Christmas is further elevated by Trini entrepreneurs and professionals in their various culinary fields. They were forged from the birthplace of fusion culture and now they champion culinary innovations backed by patriotism, passion for the culinary arts and premium quality ingredients and high standard processes. They continue to push the limitless boundaries of their craft and stand out in their respective culinary professions.
Here are our Editor’s 6 picks for The Christmas Wish List – To Taste
This architect turned chocolatier is taking her award winning chocolate making to higher heights. In addition to her chocolate creations this year Isabel Brash has released yet another alluring Trini Christmas dessert menu that is tempting everyone to treat themselves this Christmas. These gourmet delicacies save time and energy. All the hard work is already done and readily available for pick up with carefully sculpted and hand painted culinary delights. The options are so divine that there is a 100 % guarantee that each item will be a rock star to that Trini Christmas office party or that Christmas breakfast, brunch, lunch or dinner party that begs for a gourmet facelift. These items are novel housewarming gifts and act as an exceptional ice breaker to the homes of the dreaded ‘in laws’ (especially if they have a sweet tooth you know you will instantly be dubbed a ‘keeper’). Cocobel’s Christmas desserts are always gone in the blink of an eye so place those orders early for pick up at Cocobel Chocolate located on #37 Fitt Street in Woodbrook Port of Spain just upstairs from The Medulla Art Gallery.
Craig Smith’s local family owned ice cream brand is a beloved favourite for locals and tourists. International culinary enthusiasts rave that this family owned ice cream is on par with Italy’s best gelato. Fans familiar with the regular menu can attest to Dreamy Creamy’s cheeky ice cream names, their gratuitous serving sizes and their availability in several leading supermarkets and shops nationwide. This year, Dreamy Creamy’s Trini Christmas ice cream flavours are back on the menu and they are going pretty fast. Visitors or Trini Christmas ‘bantons’ wishing to snag a cup, a cone, a liter or two must act now. This is a great addition to the Christmas menu for kids and adults alike. Conveniently located on Saddle Road Maraval, Coffee Street San Fernando and S.S. Erin Road Debe Penal, these are the best gifts for the ice cream aficionado in your life.
Red hibiscus is brewed into a drink that the Caribbean has long consumed on their Christmas menu. Trinis call this red drink Sorrel and serve it ‘on the rocks’. A local winery has captured the rich full bodied flavour of the red hibiscus in a classy bottle of port wine. This perfect Christmas gift is available for direct order and pick up at selected wine shops locally. This sorrel port is almost always sold out every year for those who are too late in their Christmas shopping. It is the quintessential wine that accompanies a delectable Christmas dinner and even the right dessert pairing. For the daring home chefs, it is an accoutrement to their specially designed gourmet Christmas menu.
The art of making Ponche de crème or Ponche ah Crème comes with a learning curve. It is okay to admit this minor defeat in the kitchen and leave this skill to the experts like Tamara from Tami’s Dee-lightful Ponche de Crème. By Trini birthright, she understands the dexterity of fusion food and beverage and its industry. In addition, to the original flavour of Ponche de crème she offers her moniker in a collection of holiday flavours for ponche de crème lovers. Her unforgettable creations are available in several sizes and for this reason they are perfect as a gift for visitors and an excellent choice to serve at the Christmas office party or Trini Christmas lime.
Trinidad has award winning chocolatiers like Gina Hardy. Gina’s Chocolates is an artisan chocolate brand with Gina at the helm. She has perfected the divine art of chocolate making to the point that the discerning food critics can distinguish, award and celebrate the difference. Visitors to the island and locals looking for that signature gift for that special someone can look no further. Gina’s Chocolates has launched fifteen of their best chocolate truffles since opening shop and they are all available in boxes of several quantities. She has also designed some fun stocking stuffers with individually wrapped chocolate coins available in a variety of flavours. This season her fine flavour chocolates include Trini Christmas fillings that will surprise and satiate the taste buds of everyone from the untrained palette to the chocolate critic to the foodie adventurer. For anyone who has a fear of missing out, orders are to be placed early for pick up before or by the allotted deadline.
Visitors no longer have to wait until they get to another world famous factory with this namesake to enjoy cheesecake. The culinary entrepreneur has been throwing cheesecake parties ever since she can remember in New York and Trinidad. Jineal Chichester has as much passion and flair for cheesecake as her adoring cheesecake fans. Her discipline and training as a former graduate of the University of the West Indies and a former Royal Naval Officer does not permit her to shy away from her endeavors and her creativity. Trini blood flows through her creative veins so much so that classic Trini Christmas flavours have become a staple in her innovative cheesecake cones, shakes and slices. The diaspora and visitors to Trinidad and Tobago don’t leave without visiting her food truck at Cross Crossing in San Fernando and they never fail to place their orders to pick up. Dessert lovers have already adopted Cheesecake House TT as a staple to their Trini Christmas menu.
Hair By Renique, The Studio Salon
In a land not so far away from Captain Hook’s shipwreck, Pixie Hollow and Peter Pan’s Neverland, you will find in the southernmost Caribbean a twin island state called Trinidad and Tobago. From the earliest settlers, the indigenous Amerindian tribes to the colonial masters of Spanish, French, Portuguese, Dutch and British heritage to the enslaved and immigrant people of Africa, India, China and Syria, the island has become a creative hub. Today, the bloodlines of the ancestors are survived by the unsurpassed creative energy of the current citizenship. In the mist of the morning pixie dust that covers this land, the creative pixies are easily identifiable. They are passionate about their craft as master craftsmen and women in their trades. They are always upskilling to hone their craft and to be their best to all those who they are called to serve. The pixies stand in their indelible power with the affirmative that when they show up they are standing with the support of their ancestors and all those who came before them. In this feature, two equally gorgeous and talented pixies bring their styling superpowers to fulfill their purpose to uplift all those who bask in their presence.
The gregarious art form of styling is far from restricted in the pixie hollows of hairstylists. Hair by Renique, The Studio Salon is conveniently located in Woodbrook, Port of Spain. The studio offers cut, colour, styling and keratin treatments. Hair by Renique, the Studio Salon accommodates for every hair type from curly to straight and everything in between. The chief in command is the beautiful hairstylist Renique Brown. This boss babe is joined by another bombshell stylist, Summer Honnock from Hair by Summer H. The synergy of their personalities and talents combine for a comradery that is hinged on a platonic friendship that is nurturing and supportive of the other. They inspire and aspire to be their best selves in their creative professional space. They continue to educate themselves and never fail to share what they have learned with each other. This is extended to client consultation where they are excited to empower clients to take care of their hair.
The Studio Salon exudes a class of untouched excellence with a burning passion for their craft in hairstyling. The pixies go the extra mile to ensure client satisfaction. They respect themselves, their craft and their clients even more. They consult with their clients and never forget to have empathy for them. It is crucial that Renique has realized from the get go the critical role that stylists get to play when they are invited into the lives of their clients to share in being part of their client’s life story. There is no moment that is too big or too small for Hair by Renique, The Studio Salon from vacation and travel hair to fixing a “diy” hairstyle gone wrong to lustrous wedding or proposal hair to some much needed self-care. A haircut and hair colour treatment is a discovery of self where the participant enlists the aid of the pixies to guide them as they shed layers of self before dreaming in colour. It is a bespoke and transformative experience that is cleansing and detoxifying as they prepare you to reset to renew and realign.
Hair by Renique offers a sacred space for all. Renique’s passion for her craft is reflected in her mindfulness of her clients’ experience from booking to arrival to wait time, to hairstyling and follow up. She ensures client bookings are seamless and hassle free. It is worth noting the humility of the creative pixie who embraces rather than expunges client feedback. Hair by Renique, The Studio Salon always follows up with their clients post transformation as it is key to their lifelong journey of continued growth and development. The stylists take the time to listen and talk effectively to all who grace them with their presence. The management of clients’ needs, wants and expectations is gravely considered before they sprinkle their pixie dust. Renique acknowledges the creative power that lies within her hands and that of her team; to create something from nothing and to create from chaos comes with an irrevocable responsibility for creation, for themselves and for their clients.
She values the divinity of hairstylists’ gifts, the importance of creating from a clean heart, mind and space and that of blessing all those who enter her sacred creative space and leave with blissful and healing vibes through the sacred exchange of energy. Hair by Renique, The Studio Salon embodies a creative prowess that empowers other pixies to own their respective gifts so they can reciprocate the blessing of their presence in the lives of others.
Book Your Appointment
Instagram: https://www.instagram.com/hairbyrenique/?hl=en
Whatsapp: 1.868.722.9832
Facebook: https://www.facebook.com/hairbyrenique
Email: Renique.Brown@hotmail.com
Chubby’s Famous Grill – Trinidad’s “Must – Eat “ Street Food Tourism
Photo Credit: Johann Benjamin
Street food plays a huge role in a destination’s culinary tourism. It transcends age gaps. It unites people from all socio economic, gender and racial backgrounds. Street food curates a destination’s food culture by linking a specific place with a food experience. The local street food scene faces the toughest critics who want tasty, affordable and convenient meals fast. This niche demands not only creativity, consistency and a keen eye for detail but an ascertained grasp on earning respect from the people. Johann Benjamin is one such professional who decided to bring this same “ all or nothing” attitude to his brand, Chubby’s Famous Grill. Undeniably, food tourism takes a renewed approach in Trinidad’s street side culinary food scene. The tenets of sustainability, economic remuneration and stability are closer knit to underlying themes of community empowerment and holistic development.
Photo Credit: Johann Benjamin
Chubby’s Famous Grill offers authentic culinary tourism experiences to the hearty soul food eater. This Chef turns tables as a prominent DJ in local parties. Often performing his famous DJ sets late at night into early mornings, the entertainment industry leaves one famished. Johann affectionately known as Chubby would search for street food options during these post performance hours. Unfortunately, he was always confronted with a bold and daring redundancy in choices of street food options. He felt that he could truly make a difference in the street food tourism niche. Over time, Chubby began to consider his options. Johann felt that it was only fair to set up in East Trinidad where he grew up in a heavily fostered community upbringing era and strived to evolve into all-round built individual with resilient character and morale. After some research, proper planning, and a few culinary skill acquisitions Johann opened Chubby’s Famous Grill two years ago. Today, the grill that used to be a pop up food cart is now a full-fledged food truck.
Photo Credit: Johann Benjamin
Families, couples and after work crews frequent this street side food stop at its convenient location obliquely opposite Chicken Hut on the Southern Main Road in Curepe. Usually, Chubby’s Famous Grill is open from 5 p.m. until 11 p.m. (or until sold out). He is there on Fridays, Saturdays and mostly the night before a public holiday in Trinidad and Tobago. The service at Chubby’s Famous Grill is impeccable. The menu is always dynamic and expanding, the food tastes fresh and the quantities are more than enough for light weight foodies. Chubby buys most of his ingredients from local markets supporting the farmers in his area. He tries to bring as many homemade products to his menu. One of the reasons he decided to set up in the east (other than being from there) is the access and the availability to fresh ingredients for his business. Johann differentiated his product market and brought restaurant taste and quality to his brand, Chubby’s Famous Grill.
Photo Credit: Johann Benjamin
On his menu the prices start at TTD 10 and can go up to TTD 50. There are lots of items to choose from such as classic chilli dogs, classic beef burgers, sloppy joes, veggie burgers, grilled chicken sandwiches and grilled shrimp sandwiches. Then there are signature items like The Monster Burger (all beef patties topped with cheese and mouth-watering meat on top), The Boogie Man (2 beef patties, minced meat and cheese topped with jumbo sausage), The Double Stacker (2 beef patties drenched in barbecue sauce topped with cheese), The Cheef Burger (all beef burger patties topped with cheese and succulent grilled chicken). Recently, he added popcorn chicken, sweet chilli barbecue wings and macaroni salad to the menu. Secret signature sauces are quite the highlight including his specialty pepper sauce and honey mustard delight. Last but not least the sides featured on his menu are onion rings, pineapple, bacon, egg, salami, fries and cheese. Drinks are also made in house and range from all natural, refreshing, thirst quenching juices like grapefruit, orange, fruit punch, mauby and in December one can find the seasonal sensation, sorrel. Johann’s health and safety standards are always on par with quality control. He does his due diligence which comforts the foodie’s mind from any dubious concerns over street food and its imminent risks.
Photo Credit: Johann Benjamin
The nature of street food tourism in Trinidad is so profound
that culture immersion is inevitable. Johann has learnt his mother’s cooking
traditions and married that with contemporary food innovations and techniques.
He passes this on to his customers. When they taste his food they immediately
get the best of both worlds. It is also worth mentioning that street food honour
commands an armoury of respect for the food quality and the customers, loyalty
to providing the best experience for food adventurers and trust in food safety
and sanitation. All of these attributes Johann possesses and more. After all he
is beloved by his community for his many strides working with youth in
sport and leadership. Often fortuitous to the food tourism
niche is the ability of food entrepreneurs to empower and inspire others. Chubby’s
Famous Grill brings persons from all walks of life together. His most loyal
clients come from as far as Point Fortin. There is off road parking and al
fresco dining with the scenic backdrop of the Northern mountain range amidst shady
trees. Why is this place so incredible that people risk long insufferable
drives to East Trinidad? (The commute is 6 hours; that’s 3 hours to Chubby’s
Famous Grill in Curepe and 3 hours return trip to Point Fortin). There has to
be some justification other than the facts that patrons can park, sit and enjoy
street food dining on a cool breezy evening or late night before they journey
home.
Photo Credit: Johann Benjamin
Whilst street side food tourism has many social enigmas its very essence is food science and technology. If we shall consult anyone on this matter it should be Nikola Tesla. He advises if one wants to know the secrets of the universe one should start thinking in terms of energy, frequency and vibration. Chubby’s Famous Grill has become quite well-known because of just that; Johann’s love for the people, the passion for what he does and his ability to fill a need for delicious, high quality and diverse street food. He harnesses the most powerful and highest energy, frequency, vibration in the universe, love. He channels that into his intentions, his thoughts and his actions coupled with his street food execution and service delivery. Innately, energy transfers from him to the food and to the foodie. Cognizant or incognizant of his holistic role in Chubby’s Famous Grill, this street side chef reverberates more light and love in a world that desperately needs it. If there were ever a taste equivalent to describing love then this would be it. The foodies who line up every Friday and Saturday night to order any combo or side dish off Chubby’s Famous Grill menu can vouch for and identify with this feeling. The results of his hard work and tenacity oblige in his favour by guiding him to a purpose driven life where he brings love and happiness through one of his many passions, Chubby’s Famous Grill.
Photo Credit: Johann Benjamin
Albeit, food tourism conditions have never been riper in Trinidad and Tobago for development and promotion but the power is ultimately left in the hands of the citizens, the international tourists and the food tourists. When the masses rise to the occasion and own their buying power in this capitalist destination they work to mend leakage and focus repatriation on destination Trinidad and Tobago. The decision to buy from a local small business ensures that a strong, stable and sustainable economy is built. One is left to discern that the role of food tourism and by extension street side food tourism is not only an antidote for plodding the way forward for diversification in our economy and destination. It culminates in a far from obtuse rationale for closing generational gaps and cultivating a social fabric that is so hinged on making heirloom recipes and communal fortitude cool again. Chubby’s Famous Grill is more than just an established street food tourism initiative. It serves as a striking example of decisive action to cause an effect and create a positive change in the food tourism landscape and our destination.
Photo Credit: Johann Benjamin
Chubby’s Famous Grill can be reached at the following link and contact number below :
Phone: 728.5043
12 by Rishi – A Culinary Tourism Adventure
“The Blessing”
Goat Cheese Tiramisu Panna Cotta with a Cracked Pepper Cassava Pone Biscotti with a Roasted Ripe Fig and Pepper Chocolate Mousse
Photo Credit: Antony Scully
Worldwide, food is fast becoming a popular motivating and defining factor for the new tourist’s final decision in travel destination choices. Culinary tourism, gastronomic tourism or food tourism is quickly ascending into the role of storyteller for any and every destination. The immersive experience of visiting specific locations for food and beverage, food festivals and participation in food activities distinguishes destinations’ cultural identities from each other. If developed and promoted effectively, this niche can serve as a sustainable model for destinations going full throttle behind culinary tourism. There is infinite potential for revenue generation with multiplier and economic trickle-down effect for communities. Overall, national policy makers and planners should strive to include clustering of industry sectors and show economic infrastructural support for small micro and medium enterprises.
“The Debe”
Gold Plated Shrimp Pholourie with Tamarind Sauce Foam
Photo Credit: Antony Scully
In Trinidad and Tobago, we have changed so many hands of ownership that our food is now a reflection of our history. It gets a bit more complex than that, as what we eat, where we eat, how we eat and why we eat are interlinked and juxtaposed to provide any outsider with a first hand intrinsic view of our people. We celebrate Christmas with an array of dishes paying homage to our Spanish influences. Similarly, Divali, Eid, Indian Arrival Day and Chinese Double Ten Anniversary are earmarked by delicacies from our ancestors from the Far Eastern and Middle Eastern countries. Strikingly, these recipes are not untouched ancient relics but modernized and innovatively curated to suit the West Indian palate which gave birth to Trinbagonian Cuisine. Iconic and emerging chefs have risen to the occasion and challenged themselves as the game changers and champions for development and promotion of this niche tourism; culinary tourism.
“The Debe”
Pholourie Tempura Pepper Roti with a Mother in Law pickled Morai/Carrot Slaw
Woubles with Cucumber Chow Slaw
Aloo Pie Pizelli topped with Creamed Aloo Pie Filling
Photo Credit: Antony Scully
Trinidad and Tobago is keeping up with the demands of the new tourist with the supply of culinary tourism. One such professional who is shaking up the local culinary scene is Chef Rishi Ramoutar. He is a true son of the soil hailing from Arima in East Trinidad. His work compels the viewer to wonder what a walk through his creative mind would look like. One can only imagine it would be far from complacent or boring. Chef Rishi grew up in a space where his immediate environment exposed him to the seeds of hard work, entrepreneurship, customer service excellence, humility and consistency. Of course, the love for food and helping his parents in their local roti shop also sparked his culinary interest.
“Palate Cleanser”
Mother in Law Frozen Sorbet
Photo Credit: Anthony Scully
Chef Rishi saw his parents labour in love for the community and environs through their passion but the young chef was a picky eater. Often, he was found experimenting and creating his own culinary masterpieces in his makeshift home kitchen lab. However, he understood and adopted a zero wastage policy in his kitchen. Whenever there were leftovers he found a way to use them to innovate a new culinary creation. Little did he know that when your intentions are pure in heart and you are desirous of pursuing a particular path the universe listens and conspires to get you just what you asked for. Chef Rishi continued to create and share his passion for food with friends and family at events and social gatherings from beach limes to river limes just to name a few. His social circle realized his potential, talent, creativity and skill and supported his culinary quests.
“The Salad”
Ham cured Beets with Honey and Rum Whipped Goat Cheese and Burnt Garlic Powder
Photo Credit: Antony Scully
Chef Rishi’s unwavering food inquisition and innovations backed by support from his loved ones led him to enrol in Trinidad and Tobago Hospitality and Tourism Institute (one of the top culinary schools in the region). There, he honed his skill and talents and grew thankful for his culinary mentors one of which includes the icon, Chef Khalid Mohammed. In due time, Chef Rishi graduated and took over his parents’ business; C & J Roti Shop otherwise known as C& J Restaurant and Bar. Notwithstanding, his culinary adventure did not stop there. The advent of social media began to bridge a gap with the overwhelming desire of domestic tourists to experience Trinidad differently. People found themselves living vicariously through Chef Rishi’s mind blowing culinary creations and explosive food fusions on various social media platforms.
Mini Lion Fish served on Callaloo Taco Shells with a Blistered Salsa (Scorpion Pepper Oil)
Photo Credit: Anthony Scully
If only there was a way to bring people together to experience such creativity and culinary expertise. In 2019, there was a major “light bulb” moment and Chef Rishi decided to bring the supper table dining experience to Trinidad and Tobago. A supper table is somewhat like a supper club where persons socially gather to dine at a specific location. It can also be referenced to Chef’s Table. The dining experience is called,”12 by Rishi”. Chef Rishi has already hosted several events for this year with his competent and experienced team. Together, they aim to host “12 by Rishi” twice per month. The supper club has been well received by food adventurers locally. This is not a surprise as the more Chef Rishi creates the more creative he becomes and the more he works in tandem with the universe to live his purpose during his time with us. Patrons who miss the event may have to join a waiting list because “12 by Rishi” seats only twelve guests. Once the event is advertised on social media it is usually booked and sold out within a few days. The cost of attending “12 by Rishi” is affordable and on par with the quality, taste, service, food diversity, attention to detail and presentation.
BBQ Shrimp and Cou Cou Creme Brulee
Photo Credit: Antony Scully
A creative dining experience such as “12 by Rishi” elevates niche tourism, in this case culinary tourism. It creates a sense of pride for nationals that this is a home grown event. Chef Rishi uses local, fresh, home-made and high quality produce that satiates the senses and makes tourists taste the difference. He buys from local farmers and suppliers lending support to sustainable best practice. When Chef Rishi shares his passion through his purpose he directly and indirectly inspires others to do the same. His work is tastefully and artfully crafted to the point that it engages learning interface through conversation over food. This instinctively provokes the mind of the food adventurer to think creatively. The food explorer discovers Chef Rishi’s concepts, his creative process of ideation to execution which includes problem solving. These food tourists are now subconsciously nurtured to apply creative thinking to their own lives to design and apply problem solving there.
Crix, Market Cheese and Kutchella Stuffed Chicken Breast “atomized” with a shot of Chardonnay
Photo Credit: Antony Scully
” 12 by Rishi”, a modern, authentic, creative and culturally sustainable initiative is a step in the right direction for culinary tourism. The event diversifies the domestic tourism product in Trinidad and Tobago. It makes the destination even more attractive. So next time domestic tourists feel the need to escape they should stay to getaway and enjoy one of the best culinary experiences this island has to offer. As our nation’s motto boasts, ” Together we as aspire, Together we achieve”, we should band together to support local and buy local because when one of us is victorious, we all share in the victory of being Trinbagonian.
“The Offering of Love”
Parsad Beignets with Cardamom Pastry Cream Powdered Yogurt and a Roasted Grape Salad and an Apple Chip
Photo Credit: Antony Scully
Avid food explorers and culinary enthusiasts can discover more about the supper club, ” 12 by Rishi” from the listed contact information below:
Instagram: chef_rishi_ramoutar
Phone #: 643.2189 or 384 – 2200
Location: C & J Roti Shop
#6 Paradise Lane, Tumpuna Road, Arima
The Cathedral Basilica of The Immaculate Conception
This year I met with some tourists from Virginia U.S.A. They were also well travelled global citizens who remarked how much Trinidad reminded them of Hawaii. Something about our chill island vibe, the beaches and the abundance of readily available roadside fruit made them feel this way. They also compared us to Saudi Arabia because our oil and gas refinery nightscape resembled one of the many nights during their stay in the Middle East. However, the one thing that stood out to them was our architecture and the disregard for segmentation in geographic development. By this I mean there is little separation between residential and commercial areas. Now I am not saying that we absolutely do not have separation or zoning because in some areas we do. However, more often than not one is met with fancy dining restaurants smack in the middle of an industrial or manufacturing sector with residential and commercial plots within walking distance from each other. Needless to say they all coexist in harmony.
Quite interestingly one can travel to any other destination and easily identify the architecture and the zone in which a specific type of design style belongs. We have been privy to many influences and the architecture that thrived during the reign of each passing era and the change of hands of ownership. Diversity does not stop there as those who survived the post emancipation period were able to build and design their own homes and businesses using knowledge, skill not forgetting design from their own cultural backgrounds. Hence the result todal is a multifaceted island designer collection of architecture and interior design. The Cathedral Basilica of The Immaculate Conception is one of those relics that has survived to depict this tale. It sits in the capital city, Port of Spain, a bustling district that is also not exempt from (my aforementioned rambling about) lack of zoning. The Cathedral beams magnificence in plain sight. She graces us with her poise and beauty. She is an emblem of hope for the future signifying the strength and power of a nation that has been through a lot but still stands today.
(Photo Credit: “Part 1 The Cathedral of Immaculate Conception,” Trinidad Guardian)
The Cathedral of Immaculate Conception was the first Catholic Church in Port of Spain. It was built by the then Spanish Governor in 1781 and at that time it was not yet a cathedral. An English Governor decided that there was a need for a bigger and better church to accommodate the growing catholic population. In 1816 the foundation stone was set. The shape of the building took the form of a cross. The materials used to build this church included blue metal and limestone sourced from the Laventille quarries. However, iron framework was imported from England for the doors and windows. It was not until 1822 that this church became a Cathedral. In 1851 Pope Pius IX ranked the church as a Minor Basilica.
(Photo Credit: The Front View of The Cathedral of the Immaculate Conception , Pinterest)
The design of the Cathedral is heavily Gothic Revival which borrows some features from the gothic era (1150- 1400). There is no surprise that the cathedral’s design was inspired by this style. Aptly, the timing of design and construction coincided with the gothic revival movement that took place whilst the English Governor was in Trinidad. The gothic revival was a movement that began in England in the second half of the 18th century. This style of design reveals a pious mood, one of righteousness and high minded thinking evident in most religious and scholarly institutions. We owe the architects of that era our gratitude. At that time they used creative thinking and design management in technological advancement to conceptualize and execute their design theories. The end result were a few marvelous design solutions to reduce building mass whilst trying to increase space and light in this gothic revival style.
(Photo Credit: The Inside View of The Cathedral of The Immaculate Conception, Fidelity Electronics Limited)
The Cathedral of the Immaculate Conception maintains pointed arches which take the weight off the ceiling to balance an overall irregular structure of the building. Yet, it keeps a common ceiling area. There are pinnacles, spires and lots of window tracery. There are ribbed vaults with thinner walls to increase space in the cathedral. The flying buttresses act as a form of support for the walls and ceiling. They take the weight off the walls and transfer them to the ground. This meant more space was used for window installation. Thus more natural light can enter the cathedral. The overall emphasis throughout the design style is vertical. Amidst the beige colour scheme going on for the cathedral’s exterior there was the incorporation of artistic and decorative elements with bursts of colour on the interior. There are statues inside the building as well as a prominent virtuous lady on the upper exterior of the building.
(Photo Credit: The Side View of The Cathedral of The Immaculate Conception, Wikimedia)
The Cathedral of Immaculate Conception is listed as a heritage site at #31 Independence Square Port of Spain. She has been given much care to maintain her structure and stature. If you live in this destination you should definitely find your way to the capital to see what all the hype is about. If you intend on visiting Trinidad, our citizens would love to host you and they eagerly await your arrival. I guarantee you that we are second to none in our cuisine, culture and lifestyle. You just have to experience it to believe it!