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Executive Chef Anthony Dawodu Goes with Steakhouse Concept
at Caneel Bay's Turtle Bay Estate House
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USDA Prime steaks, locally caught fish, and local produce among the many highlights to be
savored on the new menu from Executive Chef Anthony Dawodu

December 2008 (St. John, U.S.V.I.) – Sharpen your appetites for the new steakhouse inspired culinary concept at Turtle Bay Estate House at Caneel Bay, A Rosewood Resort. The distinctive fine-dining restaurant, set in an 18th-century plantation house on the northern tip of St. John, U.S.V.I., recently unveiled the new winter menu from Executive Chef Anthony Dawodu. With a full-bodied focus on USDA Prime steaks, local seafood and inventive side dishes of locally sourced produce, Turtle Bay Estate House is the season’s most inviting Caribbean restaurant debut.

Though steakhouses are sizzling throughout the States, the new concept at Turtle Bay was more about embracing an opportunity than jumping on a culinary trend. “Even the most renowned restaurants can’t stand still,” notes Chef Dawodu, who joined Caneel Bay from two Boston restaurants, Bamboa and 33. “Managing Director Nikolay Hotze and I realized there was no place to enjoy top-end steaks on St. John or St. Thomas. So we jumped on transforming the menu at Turtle Bay to reflect a modern steakhouse inspiration, with contemporary flair, by using the freshest ingredients to provide an array of unique dishes. Even though the new menu is quite modern, Turtle Bay remains true to its fine-dining roots.” 

Each of Chef Dawodu’s inventive dishes at Turtle Bay is fashioned from highest-quality provisions, with local and/or native ingredients whenever possible. Look for heirloom tomatoes, ginger, lemongrass, micro herbs, arugula, baby mixed greens and pumpkin, all sourced from a farmer across the island in Coral Bay.  Lobsters and mahi mahi are plucked from the seas around St. John and the U.S. Virgin Islands. 

All steaks at Turtle Bay are USDA Prime aged certified from Bush Brothers, a fifth-generation, family-owned meatpacker in Palm Beach, Florida. Chef Dawodu keeps cooking methods simple and straightforward: grilling and broiling, the better to let his “top-end” selections sizzle for themselves.
 

BIO: Executive Chef Anthony Dawodu 

Anthony Dawodu, Executive Chef of Caneel Bay, A Rosewood Resort, sports impressive restaurant and hospitality experience earned on both sides of the Atlantic. Dawodu is responsible for all culinary operations at the Virgin Islands beachfront retreat, including menu creation at the Turtle Bay Estate House, Equator, Caneel Beach Terrace and Caneel Beach Grill restaurants, as well as in-room dining and special events.

Dawodu came to Caneel Bay from Boston, where he kept busy - indeed, quite busy - over the previous three years as Executive Chef of two notable restaurants, Bamboa and 33. Previously, Dawodu spent eight years at the renowned Four Seasons Hotel Boston. There, he held culinary positions of increasing responsibility, including Chef de Cuisine of the hotel's five-diamond, five-star dining room, Aujourd'Hui; Restaurant Chef of the Bristol Lounge; Sous Chef and Gard Manger; and Chef de Partie at Aujourd'Hui.

Prior to arriving in Boston, Dawodu was Chef de Partie at the fine dining restaurant at The London Hilton Park Lane from 1994-1996. He got his start in the culinary field in 1991 as a Commis at the Marriott Hotel in London.

Born in New York to a Trinidadian mother and a Nigerian father, Dawodu moved with his family to Nigeria at age five, which is where he ultimately developed a love for cooking and experimenting with various West African dishes. He relocated to London in the early 1990s and studied the culinary arts at Westminster College in London.

Starters for the winter season include Native squash and sweet potato bisque, and Braised short rib with black truffle whipped potato and marsala infused natural jus. From the raw bar, diners can sample Ginger fried oysters in the half shell with seaweed salad and Colossal shrimp with guava cocktail sauce and lemon, among other treats. A crisp selection of salads will also be offered. 

Main dishes on the menu include Filet Mignon, a 14-oz. Strip Loin and 38-oz. Porterhouse steak for two as well as Veal chop, Colorado lamb rack and Bone-in chicken breast; in addition to Local pan-seared Mahi Mahi; Grilled whole Caribbean lobster; farmed Chilean salmon and Striped sea bass, and a classic Surf and turf of lobster and steak. All main dishes will be accompanied by an assortment of traditional steakhouse favorite side dishes. 

And be sure to save room for dessert! Selections include Pavlova with seasoned berries and pink grapefruit marmalade; Passion fruit doberge with vanilla bean passion curd and roasted pineapple, and a Trio of chocolate including cake, mouse and sorbet. Each is all the better washed down with an after dinner drink from Turtle Bay’s impressive selection, or a bottle of wine or cocktails beforehand.

Caneel Bay, A Rosewood Resort has been an alluring escape for loyal guests since its founding 50 years ago by Laurance Rockefeller. Set on 170 acres in Virgin Islands National Park on the island of St. John, the resort’s pristine natural surroundings and low-key luxury are its coveted signatures. One hundred and sixty-six charming guest rooms blend seamlessly into the landscape in close proximity to any of seven white-sand beaches that frame the resort. Four distinct restaurants and a private Wine Room offer an array of dining experiences and cuisine that honors the destination. Other amenities include The Self Centre, which is dedicated to nurturing the mind, body and spirit in addition to a fitness center, 11 tennis courts and Turtle Town, a dedicated facility just for kids. For additional information, please visit www.caneelbay.com.

Headquartered in Dallas, Texas, Rosewood Hotels & Resorts manages properties worldwide including Rosewood Mansion on Turtle Creek and Rosewood Crescent Hotel in Dallas, The Carlyle in New York, CordeValle in San Martin, California, Inn of the Anasazi in Santa Fe, Las Ventanas al Paraíso and Rosewood Mayakobá in Mexico, Hotel Seiyo Ginza in Tokyo, Japan, and a triumvirate of world-class Caribbean properties – Rosewood Little Dix Bay on Virgin Gorda, Caneel Bay on St. John and Jumby Bay on Antigua. For more information on Rosewood Hotels & Resorts, please call 888.ROSEWOOD or visit www.rosewoodhotels.com.

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Contact:

  Caneel Bay, A Rosewood Resort
www.caneelbay.com

Also See: Caneel Bay on St. John, USVI Appoints Seán Carney as Director of Food & Beverage and Nikolay Hotze as Resident Manager / March 2007
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