Dagou’Ville Opens as a Vibrant Hub for Food, Fun, and Music

ST. JOHN — Cruz Bay was alight with strobing lights on Friday night as Dagou’Ville welcomed music lovers and food enthusiasts alike. The event marked a significant moment in the 70th anniversary of the St. John Celebration, leading up to its busiest and final week.

Gwenda Dagou, the Village honoree, expressed her gratitude to her family, customers, and the USVI Festival Committee after a heartfelt introduction by her granddaughter, Linique. “Thank you to God firstly for giving me the strength all these years. Then to my family for their support, and to the USVI Festival and St. John Festival Committee, for choosing me for such an esteemed title,” Dagou said. Despite her aversion to the spotlight, Dagou is finally embracing recognition after 43 years of culinary contributions.

Dagou, originally from Anguilla, moved to St. John at 23 to sell fruits and vegetables. Now 75, she has maintained her legacy in the food industry, including 20 years as a school cook. Known as “the action woman” for her strict demeanor, Dagou now runs Gwen’s Place, her own restaurant.

The celebration kicked off with a ribbon-cutting ceremony, followed by performances and speeches. Senate President Novelle E. Francis, Jr. praised the Celebration Village as one of the greatest free music festivals globally. The opening night featured performances by soca artist Nadia Batson, surprise guest V’ghn, Adam-O, Lady Mix, Lips Itn’l, Klimaxx, Blind Earz, and Star Martin, keeping the crowd dancing into the early morning.

The week promises more international headliners such as KES, Wyclef Jean, Asa Banton, Bunji Garlin, Fayann Lyons, and Patrice Roberts, alongside local Virgin Islands bands.

Governor Albert Bryan, Jr. highlighted the importance of the festival as a space to unwind, while Lt. Gov. Tregenza Roach reminded attendees of the dual festivities: the St. John Celebration and the commemoration of African emancipation in the territory.

Dagou’s booth, serving delicacies like whelks, crab and rice, lobster, and conch, was a focal point among 18 booths offering a wide array of cuisines. Peter Simon, a former musician, was among those drawn by the enticing aromas, sampling Johnny cake and chicken.

Smitty’s Booth co-owner Leroy Smith emphasized the joy in seeing people happy and enjoying the festivities, a sentiment echoed by many booth operators.

Each booth added its unique flavor to the celebration:

• Booth No. 1: Eustace “Singing Fireman” Grant Jr. serving chicken, Johnny cake, soup, and drinks.
• Booth No. 2: Brian McKinney’s artwork adorned booth with shrimp, saltfish, beef pates, and more.
• Booth No. 3: A Taste of Cajun offering conch, whelks, fish, and a special lobster salad.
• Booth No. 4: Munchie Booth serving chicken, Johnny cake, lobster tail, crab, and fries.
• Booth No. 5: Crown Royal Specialty with African patterns serving fried chicken, Johnny cake, and fish soup.
• Booth No. 6: Savor D’s Flavors offering conch, oxtail, whelks, BBQ chicken, and various sides.
• Booth No. 7: Honoree Glenda Dagon’s booth with whelks, BBQ chicken, mutton, and sides.
• Booth No. 8: Wide variety of pates, seafood chowder, and loaded fries.
• Booth No. 9: Way Back When with a colorful decor serving beef and saltfish pates.
• Booth No. 10: Local and Tasty offering soups, rotis, and pates.
• Booth No. 11: Reigning Calypso King Lucas “Jon Gotti” Evans’ booth with chicken wings and rum.
• Booth No. 12: Shuga Shack’s vegetarian and Greek-inspired menu.
• Booth No. 13: Urenee Cafe with local cuisine and an assortment of liquor.
• Booth No. 14: Smitty’s Booth with Johnny cakes, chicken wings, and goat water.
• Booth No. 15: The Roti King offering a variety of rotis and soup.
• Booth No. 16: Drinker’s Paradise serving chicken legs, pot fish, and seafood chowder.
• Booth No. 17: Mrs. B’s Place with fried fish, shrimp pates, and Johnny cake.
• Booth No. 18: Quenching thirst with local drinks and offering an array of pates and fried chicken.

Dagou’Ville has undoubtedly established itself as a centerpiece for culinary delights, cultural celebration, and communal joy during the St. John Celebration.