beaches | hotels | villas | food | archive | search | subscribe | build
Escape to peace, quiet, sun and sea. . . .
2001/11/04 - Click to enlarge pictures

	Allamanda Beach Club Special Monthly Rate: US$2,000 Description: Beach front air conditioned suites with fully equipped kitchenette. Web Link: www.allamanda.ai Email: [email protected]
	Arawak Beach Inn Special Monthly Rate: US$975 Description: Oceanfront room with fully equipped kitchenette. Web Link: www.arawakbeach.com Email: [email protected]
	Bay View Apartments Special Monthly Rate: US$975 Description: Great sea views from room. Fully equipped kitchenette. Web Link: www.bayview.ai Email: [email protected]
	Harbor Lights Inn Special Monthly Rate: US$2,000 Description: Oceanfront suites with fully equipped kitchenette. Web Link: www.kctravel.net/harborlights Email: [email protected]
	Madeariman Beach Club Special Monthly Rate: US$4,500 Description: Beach front air conditioned suites with kitchenettes. Web Link: www.madeariman.com Email: [email protected]
	Shoal Bay Beach Hotel Special Monthly Rate: US$5,301 Description: Ocean view/ pool view suites with fully equipped kitchenettes. Web Link: www.shoalbaybeach.com Email: [email protected]

The rates above are applicable for the 2001/2002 winter season and may apply to a limited number of rooms. Rates are subject to 10% government tax and in some cases an additional 10% service charge. These properties are located on water's edge or a couple minutes walk away. Restaurants and entertainment are also within walking distance.

As of November 15th the restaurant, which is part of the Altamer resort (read our April 2000 story about the construction), will be opened all seven days for dinner and also for breakfast and lunch. There will be nightly entertainment beginning the 1st of December through the end of April from 6:00pm to 10:00pm. The restaurant is located right on the water's edge on Shoal Bay West with views of St. Martin as well as the beautiful stainless steel kitchen which is behind glass for views in all directions.

Maurice Leduc the Executive Chef at the restaurant is ready to prepare you an outstanding meal from the extensive menu and specials. He can also whip up a unique dessert for any special occasion. You must order 2 days in advance but it will be worth the time. Chef Leduc is known for his desserts and his cakes are out of this world. We went again on November 3 and had sea bass and Coquilles St-Jacques (aka scallops). Both were delicious and somehow we still found room for dessert (Key Lime Cheesecake and Ice Cream Fritters -yummh).

In addition to the regular menu, there will be daily specials as well as topical specials for Thanksgiving, Christmas Eve, and Christmas Day. However, the big night at Altamer Restaurant this year is New Year's Eve. It will be an evening to remember with a gourmet 5-course meal and great entertainment. Dmitri Loutsiv, International pianist will play from 6:00pm to 10:00pm followed by Anguilla's own steel pan player Dumpa and his band for dancing. This will be quite an event. Book early on the web reservation form or call 264-498-4040

There is also the Chef's table, located directly in the kitchen. This is a great evening for those of you who love food or want to see how a kitchen works. You are served directly by the Chef and the cooks from the line. This experience is not to be missed as it is a great deal of fun and the interaction with the kitchen team is never boring. The table is for up to 6 people and has a great view of the dining room and sea through the windows. Privacy can be arranged for those who prefer this. Book early as there is a great deal of planning involved for your perfect evening.

Make your reservations before you leave for Anguilla on the reservation form on the Altamer website. Your reservation will be confirmed within 24 hours.

Opening hours:
Breakfast (closed Wednesdays), 8:00am to 10:30
Lunch (closed Wednesdays and Sundays), 11:30 to 2:00pm
Cocktails (open every day) 5:30
Dinner (open every day) 6:30 to 10:00

Phone 264 498 4040 (reservations)
Fax 264 498 4010

Directions: From Wallblake Airport, proceed to the exit, turn left and left again past the airport entrance. Keep left at the round about heading west. Follow the main road for approximately 7.5 miles to the Altamer sign on the left. Turn left and follow the road for .8 miles to Altamer Restaurant on Shoal Bay West.

Recipe of the Month: Savoury Dried Plum and Apricot Stuffing

1/2 CUP DRIED APRICOTS
1/2 CUP DRIED PLUMS (PRUNES)
1 MEDIUM ONION CHOPPED FINE
3 STALKS CELERY WITH LEAVES ATTACHED CHOPPED
1/4 CUP BUTTER OR MARGARINE
4 CUPS DRIED WHITE OR WHOLE WHEAT BREAD CUBED
4 CUPS DRIED AND CRUMBLED CORNBREAD
1/3 CUP CHOPPED FRESH PARSLEY
1 TABLESPOON EACH DRIED THYME AND SAGE
1 TEASPOON SALT
1/4 TEASPOON PEPPER
1/4 CUP APPLE CIDER
1/4 CUP WATER FROM SOAKING THE DRIED FRUITS

In a large skillet saut� the onion and celery in butter until soft. In a large bowl mix together the bread cubes, cornbread crumbs, parsley, dried herbs Salt and pepper. Add the apple cider and � cup reserved liquid from dried fruits.

Bake in a greased covered casserole 350 degrees for approx 35 minutes.

Other suggested additions are a splash of port wine reduce above liquid; 1 tablespoon dried soaked cranberries or apples; walnuts, pecans or chopped almonds.

The Honourable Minister of Lands and Social Services Mr. Eric Reid, reminded players, parents coaches and all participants the importance of sportsmanship and the lessons learned on the football pitch of hard work can bring rewards later on in life.

The highlight of the opening ceremonies was the football juggling competition, whereby each school put their best boy and girl forward to keep the ball in the air using any part of their body other than their hands.

Aidan Scipio of Teacher Gloria Omololu School, won the boys competition with an impressive 161 contacts of the ball (top picture). Aidan kept the ball in the air for quite a long period of time and in very close control.

The girls competition was won by Cynthia Lake of West End school.

There will be games every Monday, Wednesday and Friday (4pm - 7pm) evening from now until the playoffs in mid November, so come on out and support the young footballers of Anguilla.

Story and pictures by Neil and Aly Armstrong.

The Anguillian stalls included delights such as sweet potato dumpling wrapped in sea grape leaf, conch patties, tamarind balls, mauby and passion fruit juice.

The colourful British booth featured delectable pastries from England and Scotland along with syrups and preserves made from local fruits and vegetables. A West African stall also sold various delicacies of that region.

Story and pictures by Janine Edwards

Janine's background is in Tourism and Marketing, and has a Masters degree in marketing from York University in Canada. She is currently involved in an interesting mix of projects. Janine is part of the Marketing Team at Robelle, my Canadian software company, and writes stories for my Anguilla News page. Janine has come up with some new ideas for News.ai, including featuring recipes by chefs on the island. Some of the stories that Janine has written for the news:

• Recipe from E's Oven
• Sandy Hill Summer Camp
• Dolphin Swim
• Loblolly Gallery
• Rum Conch Fritters Recipe
• New Medical Center
• Royale Caribbean Resort

Janine also manages Sunset Escapes which rents several vacation villas on the island (with a great concierge service), including their own Splash! Villa. Splash! is the labour of love of "Sugar George" who designed and built this villa. Ian's long-held passion has been to capture a blend of fresh ideas of Caribbean home design in his very own special cottage.

Janine's husband Ian is the Manager of Sunset Homes, a building construction company which has had a lot of success over the years in a variety projects both in Montserrat and Anguilla. Sunset Homes specializes in the complete design and construction of tropical villas and homes. Janine's email is [email protected]

Story by Bob Green, editor of news.ai

Bertile and Arlette Fleming own and manage The Health Nook which opened its doors in November 1998. Some of the retail products include: soy milk, homemade soy icecream mix, veggie burger patties, tofu burger mix, soy chunks, herbal teas, mixed nuts, granola snacks, beans, homemade whole wheat bread and cereal. They also carry an array of natural herbal remedies such as Golden Seal, Cat's Claw and Charcoal.

Their food prices are very reasonable with veggie burgers at US$2.50 and full meals at US$6.00. Their inviting entr�e menu includes: Stuffed Eggplant, Lentil Patties in Creole Sauce, Veggie Roti, Eggplant Lasagne and Fish Supreme in Lemon Sauce. The accompaniment can be rice seasoned with coconut milk, scalloped potatoes, parley potatoes, brown rice, vegetable rice, pasta or rice and peas. A selection of steamed veggies and salads are also served. All the menu items may not be available on a given day so we recommend that you phone on the day you want to order to check out the choices.

Opening hours: Monday - Thursday: 8am - 9pm; Friday 8am - 6pm; Saturday night 6:30pm - 10pm; Sunday 9am - 7pm. Call in orders for meals are preferred between 10am and 11am, Monday - Friday. Telephone no: 497-6876.

Directions: starting from the airport parking lot, take the only exit and turn left, then left again and past the airport entrance, straight through the roundabout and west on the main island road. When you reach the next roundabout (Sandy Ground), go straight through, not down the hill. You will see The Health Nook in about a mile, on the left, across from Tasty's Restaurant and just before the large Methodist church.

Story and pictures by Janine Edwards