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Esteemed Chef Tiffany Derry to Star in St. Croix Foundation’s ‘Wine in the Warehouse’ Event



The St. Croix Foundation extends a warm invitation to culinary enthusiasts as Tiffany Derry, celebrated for her stellar performances on Top Chef, revisits the region to grace the annual ‘Wine in the Warehouse’ event as its star chef.

Initially captivating audiences in the seventh season of Bravo’s acclaimed Top Chef, Derry quickly ascended as a fan-favorite, clinching a spot in the top four contenders. Her culinary journey didn’t end there; she further showcased her prowess in Top Chef: All-Stars, and made remarkable appearances in other televised cooking face-offs like Chopped, and Beat Bobby Flay among others.

Beyond the screen, Derry is a seasoned restaurateur managing two esteemed eateries: Roots Chicken Shack and Roots Southern Table. The latter notably clinched a nomination as a 2022 James Beard Award Finalist for Best New Restaurant, underscoring its eminent standing in the gastronomic realm.

The return of such an illustrious chef and entrepreneur to St. Croix is a source of immense enthusiasm, remarked St. Croix Foundation President Deanna James. “Tiffany Derry isn’t just a remarkable chef, but a staunch advocate for social justice, equity, and food accessibility,” James expressed.

Further applauding Derry’s commitment to honoring her heritage and fostering community bonds through her culinary ventures, James hailed her as an “inspirational ally” for the Foundation’s endeavors.

Come December 8, the ambiance within the Bohlke International Aviation hangar will morph, as usual, into a haven for gourmands and wine aficionados. This signature soiree by the Foundation aims to meld community spirit with philanthropy, promising an unparalleled gastronomic voyage.

Prospective attendees are urged to secure their tickets promptly via For inquiries regarding tickets, upcoming events, or sponsorship, individuals can reach out to the Foundation’s office at (340) 773-9898.

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Traditional Virgin Islands Recipes to Try at Home



Exploring the culinary traditions of the U.S. Virgin Islands offers a flavorful adventure rich in history and culture. These recipes, deeply rooted in African, European, and Caribbean influences, highlight the islands’ vibrant and diverse food heritage. Here are some must-try traditional dishes from the Virgin Islands that you can recreate in your kitchen.

Fish and Fungi

Fish and Fungi is the national dish of the Virgin Islands. Fungi (pronounced foon-gee) is similar to polenta and is made from cornmeal and okra. This savory side dish is often served with a variety of fish, typically sautéed or stewed. To prepare this, boil water with salt and slowly whisk in cornmeal and sliced okra until the mixture thickens into a smooth, porridge-like consistency. Pair it with your favorite fish, seasoned with local herbs and spices, and enjoy a taste of the islands at home​ (The Hills, St. John)​​ (OrangeSmile)​.

Johnny Cakes

Johnny Cakes are a beloved staple, akin to fried bread, enjoyed at any meal. These deep-fried dough pieces are crisp on the outside and soft on the inside. To make Johnny Cakes, mix flour, baking powder, sugar, salt, and butter. Add milk and knead into a dough, then roll out and fry until golden brown. They are perfect for breakfast with a bit of butter and honey or as a side to savory dishes like stews and soups​ (Crucian Contessa)​.


Callaloo is a hearty and nutritious soup made from leafy greens, often dasheen or spinach, cooked with okra, onions, and a variety of meats like pork, crab, or salted cod. This dish has West African origins and is packed with vitamins and minerals. To make Callaloo, sauté onions, garlic, and thyme in a large pot, add the greens and okra, then pour in coconut milk and simmer until everything is tender. This dish is often served over a mound of fungi or with rice​ (The Hills, St. John)​​ (OrangeSmile)​.

Conch Fritters

Conch Fritters are a popular appetizer or snack, featuring diced conch meat battered and fried until crispy. To prepare, combine flour, cornmeal, baking powder, eggs, milk, and finely chopped conch. Season with hot peppers, onions, and celery, then drop spoonfuls of the batter into hot oil and fry until golden. These fritters are typically served with a tangy dipping sauce, making them a perfect finger food for gatherings​ (Crucian Contessa)​​ (OrangeSmile)​.

Cow Heel Soup

Cow Heel Soup, also known as Cow Foot Soup, is a comfort food deeply embedded in the Virgin Islands’ culinary traditions. This soup features tender cow heel simmered with root vegetables like potatoes, carrots, and yams. The soup is flavored with thyme, garlic, and a mix of spices, creating a rich and hearty meal. To make it, simmer the cow heel in a pot with water until tender, then add the vegetables and spices, and cook until the vegetables are soft​ (The Hills, St. John)​.


Pates are similar to empanadas, these deep-fried pastries are stuffed with a variety of fillings such as spiced meat, fish, or vegetables. The dough is made from flour, baking powder, and shortening, rolled out, filled, and then sealed before frying. These portable snacks are perfect for on-the-go meals or picnics​ (Crucian Contessa)​​ (OrangeSmile)​.

Bush Tea

To accompany these delicious dishes, try making Bush Tea, a traditional herbal tea made from a blend of local leaves and herbs like lemongrass, mint, or basil. Simply steep the leaves in hot water, strain, and enjoy a soothing and aromatic beverage that reflects the natural bounty of the islands​ (OrangeSmile)​.

These recipes not only provide a taste of the Virgin Islands but also offer a glimpse into the cultural and historical tapestry of the region. Enjoy preparing and sharing these dishes with your family and friends, bringing a bit of the Caribbean to your home. For more detailed recipes and additional Virgin Islands culinary delights, consider exploring resources like “The Crucian Contessa” and other Caribbean cookbooks​ (Crucian Contessa)​​ (​​ (Crucian Contessa)​.

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Coconut Ginger Shrimp with Mango-Citrus Salsa



A Taste of the Caribbean in Every Bite

Experience the vibrant flavors of the Caribbean with this delightful recipe for Coconut Ginger Shrimp paired with a refreshing Mango-Citrus Salsa. Perfect for a tropical-themed dinner or a summer gathering, this dish combines the rich, creamy taste of coconut and the zesty kick of ginger with the sweetness of mangoes, creating a harmonious blend of flavors that will transport you straight to the US Virgin Islands.


For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 1 cup coconut milk
  • 2 tablespoons grated fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Mango-Citrus Salsa:

  • 1 ripe mango, peeled and diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Juice of 1 orange
  • Salt and pepper to taste


  1. Prepare the Shrimp Marinade: In a large bowl, combine the coconut milk, grated ginger, minced garlic, lime juice, olive oil, salt, and pepper. Add the shrimp to the bowl, ensuring they are fully coated with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  2. Make the Mango-Citrus Salsa: In a medium bowl, mix together the diced mango, red bell pepper, red onion, and fresh cilantro. Add the lime and orange juice, then season with salt and pepper to taste. Stir well to combine. Let the salsa sit for at least 15 minutes to let the flavors develop.
  3. Cook the Shrimp: Heat a large skillet over medium-high heat. Remove the shrimp from the marinade, shaking off any excess liquid. Cook the shrimp in the hot skillet for about 2-3 minutes per side, or until they are pink and opaque.
  4. Assemble and Serve: Arrange the cooked shrimp on a serving platter. Top with the Mango-Citrus Salsa, or serve the salsa on the side as a refreshing accompaniment. Garnish with additional fresh cilantro if desired.

Enjoy the vibrant and refreshing flavors of this Coconut Ginger Shrimp with Mango-Citrus Salsa, bringing a taste of the Caribbean to your table!

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Discover the Flavorful Delight of Virgin Islands Pates



Pates, a cherished culinary staple in the Virgin Islands, are a delightful testament to the region’s rich cultural tapestry. These deep-fried pastries, often likened to empanadas, are stuffed with a variety of savory fillings that capture the essence of Caribbean cuisine. From the bustling streets of St. Thomas to the tranquil shores of St. John, pates are a ubiquitous treat that offers a taste of the islands’ heritage and a glimpse into its flavorful traditions.

A Brief History of Pates

Pates have a deep-rooted history in Caribbean cuisine, with influences from African, European, and indigenous culinary practices. These pastries are a testament to the Virgin Islands’ colonial past and its vibrant cultural evolution. The concept of filling dough with seasoned meat or seafood, then frying it to golden perfection, speaks to a legacy of resourcefulness and culinary creativity.

Ingredients and Preparation

The beauty of pates lies in their versatility. The dough is simple yet robust, providing a perfect vessel for a variety of fillings. Here’s a basic recipe to get you started:

Ingredients for the Dough:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon shortening or butter
  • 3/4 cup water (more if needed)

Ingredients for the Filling:

  • 1 pound ground beef, chicken, or saltfish
  • 1 small onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • Salt and pepper to taste
  • Hot pepper (optional, to taste)


  1. Prepare the Dough: In a large bowl, mix the flour, baking powder, and salt. Cut in the shortening or butter until the mixture resembles coarse crumbs. Gradually add water, mixing until a dough forms. Knead the dough on a lightly floured surface until smooth. Cover and let it rest for about 30 minutes.
  2. Prepare the Filling: In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat. Add the onion, bell pepper, and garlic, and cook until the vegetables are tender. Stir in the tomato paste, thyme, parsley, salt, and pepper. If desired, add hot pepper for an extra kick. Cook for another 5-7 minutes, ensuring the flavors meld together. Remove from heat and let it cool slightly.
  3. Assemble the Pates: Divide the dough into equal portions and roll each portion into a thin circle. Place a spoonful of the filling onto one half of each circle. Fold the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
  4. Fry the Pates: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully place the pates in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Enjoying Pates

Pates are best enjoyed hot and fresh, though they can also be savored at room temperature. They make a perfect snack, appetizer, or even a main course when paired with a side salad or vegetables. Each bite offers a harmonious blend of flaky pastry and savory filling, making them a beloved dish among locals and visitors alike.


Pates are more than just a dish; they are a culinary icon of the Virgin Islands, embodying the region’s diverse cultural influences and rich history. Whether you’re a seasoned cook or a curious food enthusiast, trying your hand at making pates is a delightful way to experience a piece of the Virgin Islands’ vibrant culinary heritage. So, gather your ingredients, heat up your skillet, and enjoy the delicious journey into the heart of Caribbean cuisine.

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