March 20, 2016 St. John’s Antigua Nicoles Table
Our stop on the independent island of Antigua was our only docking experience of the four ports of call. A steel drum band serenaded us as we headed to a taxi with three other Azamara passengers who, with us were headed to Nicole’s Table cooking class. We were happy to have this opportunity since Nicole does not often conduct her class on a Sunday. Today’s exception was because her oldest daughter was participating in a swim meet the next weekend.
Nicole lives high on a hill overlooking the water. Her husband, Adam and her two girls live in a spacious home with a very tropical open air decor. Her kitchen occupies a large part of the first floor which is just a few steps up from the living area. We were all given aprons and began working on the meal that would be our mid afternoon lunch (it was actually dinner!).
Tom got right to chopping the onions for the jerk marinade for the chicken. Anne measured out the spices and added them to the blender. Our companions from the ship fully immersed themselves in the food preparation. The jerk marinade was hot! (See Tom’s reaction).
Fresh coconut was slivered into thin strips and after salting it was roasted in the oven to provide an appetizer that mimicked bacon, but without the fat. A squash/sweet potto soup was also cooked up on the stove top. Dessert tarts were prepared by pressing a simple butter and flour crust into tart pans. These were later filled with thinly chopped coconut and covered with custard. By now, after a few rum punches, we were ready to relax as the jerk-chicken baked in the oven. All the recipes were neatly printed and we could make the meal back home (which we intend to do!).
We were quite full as our taxi took us back to the ship. We were not very hungry that night and the ship’s Bar-B-Q buffet was just right.