Succulent seafood at Bon Vivant

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Butter poached shrimp with a Feta cheese butter sauce served with parsley salad, pickled beets and grapefruit segments

Kitchenware and kitchen appliance centre Bon Vivant at Governor’s Square off the West Bay Road has been offering cooking demonstrations in recent months to avid foodies across the island. Business Editor, Lindsey Turnbull sharpened her culinary skills at the most recent event and reports. First in a two part series.

If you are in anyway a lover of cooking and eating you will already be well acquainted with Bon Vivant, which stocks a serious array of cooking equipment and appliances that make you drool before you’ve even bought the ingredients. Run by husband and wife team Joey and Cynthia Hew, Bon Vivant has broadened its horizons and now offers evening cookery demonstrations given by some of the island’s top chefs.
 
Cynthia explains the appeal: “The demonstrations are our way of having people ‘test drive’ the equipment that we also sell.  Our classes are usually very interactive and even the shyest of persons end up helping in the kitchen in some way. Our chefs show attendees the tricks of his or her trade and everyone leaves with a new found love for cooking at home.“We’ve had a tremendous response from our customers and will have classes each week that will be hosted by local chefs in the New Year.  We send out a monthly newsletter with updates, so encourage people to send us their email to keep up with what’s planned at Bon Vivant.  Persons can also visit our website at www.bonvivant.ky to view the schedule.
 
Last December it was the turn of newcomer chef to the island, Chef John Pritchard, Executive Chef at Grand Old House, an effervescent character whose passion for all things culinary shines through his food.Chef John created two marvelous dishes for attendees to appreciate how to cook themselves, and thankfully taste, too.

Succulent-seafood-Chef-John-plates

Chef John plates

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