Monday, February 23, 2009
The online edition of the New York Times is running a story about the new, upscale hotels and resorts being built on the island of St. Lucia (an island where I would love to spend a week). If you read it, in the description of Cap Maison, a hotel near the northern tip of the island, you will encounter this:
The [hotel] restaurant, under the direction of a Welsh Rastafarian chef, offers a small but rich menu: small bites of grilled local rabbit or duck to start, a risotto flavored with star anise, the gem of the local spice cabinet, local seafood and a perfectly sugar-crusted praline souffle.Welsh Rastafarian? Seriously?