I NEED A GOOD CHILLED SOUP. SUGGESTIONS?
In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.
I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?
No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.
HOW MUCH WATER SHOULD I USE TO COOK QUINOA?
This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.
PUT THESE ON YOUR SHOPPING LIST
For most cooking and baking, regular ingredients are fine. There are a few items worth splurging on however. These include quality baking chocolate, extra virgin olive oil, maple syrup, pure vanilla, prosciutto and cheese. The difference in taste is remarkable.
Executive Chef Orlando Sachell
British-born and internationally-trained Chef Orlando is a self-described chef on a mission. And as the owner of Chef Orlando’s Restaurant and Bar in picturesque Soufriere, Chef Orlando gets to live out that mission
Meet The Staff
Located at the northern end of Soufrière, Orlando’s is in a beautiful courtyard garden setting where they serve ‘ Ti Manje‘,which means small plate of food in the local Kwéyòl language. Chef Orlando’s mission is simple: to make Caribbean cuisine as influential and flavorful as other internationally known cuisines by using only the freshest local fish, meat and produce to create his masterpieces. There is also a small, but very carefully chosen wine list that pairs well with the cuisine and enhances the dining experience. The Orlando’s culinary experience is definitely something that shouldn’t be missed.
ABOUT Orlando's Restaurant & Bar