The Culinary World at Anguilla’s CuisinArt Resort
Inspired by the finest flavors from all around our world, CuisinArt Golf Resort & Spa offers a true gastronomic journey to those lucky enough to savour the experience. Executive Chef Daniel Le Guenan and his outstanding culinary team have combined their diverse talents to create exquisite menus maximizing the best of their global experience, while including local flavors and the freshest ingredients from the onsite hydroponic farm.
Innovative cuisine is presented in a variety of venues including Tokyo Bay, Anguilla’s first authentic Japanese restaurant; Mediteranneo, the poolside restaurant with “Made the Way You Like It” customizable options; Le Bistro at Santorini, Anguilla’s only AAA Four Diamond restaurant; and Italia & Clubhouse Grill, featuring classic Italian cuisine in a stunning setting.
While in Anguilla, attend a cooking class and take some tips from the world-class cuisine home with you. Learn how to make your own sushi rolls and traditional Japanese entrées at the Japanese Cooking Class. Or work with the Chef to create a delicious meal using one product at the Professional Cooking Class.
Experience a Wine Tasting in the 3,600-bottled cellar of Le Bistro at Santorini, stocked with the finest vintages from around the world. Or take part in the Rum Tasting in the Lobby Bar for an interactive experience sampling delectable selections of Caribbean rums. There is something for every tastebud at Anguilla’s CuisinArt Resort & Spa.
CuisinArt Hydroponic Farm & Organic Gardens
Unique for a resort and the first of its kind in the Caribbean, the Hydroponic Farm is a vital component to CuisinArt. Hydroponics saves water through the use of recirculation systems and drip irrigation — they recycle the drainage from the greenhouse to feed the outdoor landscape plants. This 18,000 square-foot greenhouse was engineered to withstand winds up to 110 mph, and the crops can be grown all season, regardless of outside weather conditions. The farm contains two lettuce ponds and a bato bucket system for vine crops like tomatoes, peppers, cucumbers and eggplant. A-frames are used for herbs and lettuce, maximizing the number of plants in an area. Raised beds contain herbs, lettuce and peppers, and plant towers are used for bok choy and herbs.
CuisinArt’s organic gardens are a vibrant and colorful grove of vegetables and fruit-bearing trees. Caribbean callaloo, black-eyed peas, peppers, pumpkins and okra are joined by soybeans, Chinese long beans, melons and many other healthful selections. The orchards produce avocados, guavas, tamarinds, limes, oranges, and star fruit. All the fruits and vegetables used in CuisinArt’s cuisine come straight from the organic gardens and onto your plate (or in your mojito). So come taste the difference supreme freshness makes.
COME STAY AT ANGUILLA’S CUISINART RESORT AND SPA
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