BASSETERRE, St. Kitts - THE Ministry of Tourism is putting more emphasis on food tourism as a way of driving locals to be more attuned to what is on offer locally.
This would be done through the annual Restaurant Week observance, and Events Director with the Ministry of Tourism, Allister Williams feels this activity would get more persons to dine out this year.
Now in its third year, the event has been a hit with locals and restaurants alike and it is expected to have a similar effect this year again.
This year’s theme is “Local, St. Kitts Sweet and Nevis Nice” and as has been the custom for the past years, a local ingredient has been selected as the focal food from which many dishes would be made during Restaurant Week.
SKNVibes understands that that ingredient is yam and that Restaurant Week would be held from July 19-30.
“Restaurant week is intended to promote indigenous foods, while at the same time encourage nationals to come out and eat because they would be able to take advantage of the special prices on offer,” Williams said.
Such an initiative also targets the caterers who would also be able to participate in Restaurant Week.
Williams noted that there is usually a cook-off, which is done prior to the Week, which gives chefs or cooks the opportunity to use the chosen ingredient to create a special dish.
The winner and his or her dish are then featured during the week of activities.
Williams is urging persons to look out for the competition and be part of all events that would be held for and during the week.
“The rules and everything have been launched and we are going to be on the media very shortly to promote it and we want persons to listen out.”
Over the past years, the breadfruit and pumpkin have been the featured ingredients.
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