Chef De Noir “Culinary Memory Lane”

Unfortunately, I was unable to make an elegant Valentine’s day dinner this year due to a heavy  work schedule. So to make it up, I prepared my fiancé the dishes from our first vacation to Barbados. I decided to recreate each  evening of our trip as if we were right back on the island.

Atlantic wild Salmon Crudo with jalapeños

 shaved cured lemon slices sprinkled canyon pepper


A seafood melody of clams, mussels, shrimp, scallops, squid and octopus finished  with a lobster shrimp base broth.


Smoked grilled salmon w/ Cajun rice pilaf & A Salsa Verde Comet

Pan seared leg of lamb medallion with rosemary roasted Yukon potatoes surrounded with a semi-creamy mint salsa on a bed of caramelized garlic and shallots.

Photo Credit: MKNY Photo

Culinary Artistry by Chef De Noir


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