BASSETERRE, St. Kitts – THE Department of Agriculture, in collaboration with the Ministry of Tourism, yesterday (Apr. 18) held a media launch for the third annual edition of Restaurant Week and announced that this year’s cuisine would be yam.
The launch was held in the Conference Room of the Agriculture Department, where media representatives were told that Restaurant Week is being used to promote the consumption of local products and to encourage more people to dine out at various eateries around the island that prepare local dishes.
Director of Agriculture Melvin James explained that with the great linkage between agriculture and tourism, particularly with a focus on “things Kittitians”, Agriculture Week would give locals and visitors alike an opportunity to enjoy the local cuisine.
James noted that like previous years, where breadfruit and sweet potato were used, the inclusion of yam is a timely initiative.
“In Restaurant Week, we are emphasising yam because we know that we would like to diversify the cuisine and diversify what is served. Our people, ingenious as they are, have many different ways of producing and preparing these products. There has not been much focus on yams. It is served mostly boiled and mashed, and so it is of significance that we put our creative minds to work and to come up with other novel preparations that make it more appealing, that makes it more desirable.”
To this end, the Director stated that the Federation’s yam stock is no where it needs to be but it is still being planted and produced.
Permanent Secretary in the Ministry of Tourism, Carlene Henry-Morton urged persons to eat more locally produced foods, stressing the fact that purchasing imported foods take monies out of the economy.
Like her counterparts, she reminded that St. Kitts and Nevis has a high dependency on imported products.
“We do import a disturbingly high amount of our food product. Too often goods that we can easily produce here in the Federation, we prefer to buy them. You want the imported stuff instead of the local stuff. It might look a bit prettier or a bit shinier.”
The Permanent Secretary disclosed that some 45 restaurants had participated in last year’s edition, with majority being from St. Kitts.
Alistair Edwards, PS in the Ministry of Agriculture, told the gathering that those at his Ministry and the Department of Agriculture are happy to be partnering again with Restaurant Week activities.
In giving some background information on the annual event, Edwards stated that it was the brainchild of the Agriculture Department to spread the “Eat Local Day”, and based on feedback and comments urging them to have it returned, Restaurant Week was birthed.
“And so the Ministry of Tourism engaged, when they had their month of activities, and adopted it and took us onboard…”
Despite this year’s focus being on yam, Edwards called on persons to not forget breadfruit and pumpkin, indicating that he wants them to add this year’s ingredient to that list and to continue every year thereafter.
He commended the management of Ocean Terrace Inn for giving their full support to the activities of this year’s Restaurant Week.
Among those who also made presentations at the launch were Allister Williams, Events Director at the Ministry of Tourism, and a representative of Ocean Terrace Inn.
This year’s Restaurant Week will be held from Wednesday, July 19 to Sunday, July 30.
