Hailing from Massachusetts, Susan Copelas has been a pioneer in women’s diving, youth outreach and environment protection throughout her 35 years of diving. And, by founding her own independent scuba instruction business, she has introduced and educated over 1,200 of tomorrow’s leaders in the sport of scuba diving. This past November, Susan led a group […]Read more
Fort Young Hotel is pleased to welcome visiting Executive Chef Kevin Broderick. An award-winning chef from Jamaica, Chef Broderick has created dishes for Hollywood elite, including Whoopi Goldberg and designer Ralph Lauren. Over the years, Chef Broderick has represented Jamaica in numerous culinary competitions and has amassed 70 medals and 25 trophies, including winning the prestigious title of “Chef of the Year” for Jamaica in 2009 and 2010.
Chef Broderick will be overseeing the hotel’s food and beverage offerings from May 29 – July 2, 2018.
Upcoming Epicurean Events
In addition to his day-to-day executive chef duties, Broderick is hosting two special epicurean experiences at the hotel’s restaurant, Warner, to showcase his culinary mastery. The first will be on June 2 from 6:30pm to 10:30pm and the other will be June 30 with additional details forthcoming. Availability is limited. Fort Young Hotel will donate 10% of the proceeds from the June 2 and 30 events to local farmers who are working to get back on their feet following Hurricane Maria.
This is Chef Broderick’s first time in Dominica and he’s quickly found inspiration in the local provisions. Chef Broderick is preparing dishes like Lionfish Ceviche (fresh catch marinated in passion fruit served on a pickled cucumber net, finished with papaya aioli, parsley oil and ink tuile); Fort “Nut” Soup (roasted creamy ginger carrot and callaloo coconut soup poured in a coconut shell, finished with breadfruit croutons); Deconstructed Grilled Lamb Chops (curry dusted lamb chops grilled and served with banana au gratin, water mint chutney, and thyme demi); and, Tamarind Cheesecake (a sinful smooth tamarind cheese cake paired with green plantain crust and pina colada sauce).
“My inspiration for this menu was based on the island and the people,” said Chef Broderick. “The island was ravaged from hurricane Maria, but the resilience of the people and the intrinsic love they have for each other has absolutely warmed my heart. An amalgamation of cultures coming together from such tragedy is just fascinating to me, and what better way to encapsulate the true meaning of love and togetherness than by creating an intimate culinary escape focusing on the abundance of flavors the island has to offer.”
We’re thrilled to welcome Chef Broderick to Fort Young Hotel and we are excited to enjoy his culinary ingenuity over the next several weeks.”