PROVIDENCIALES, Turks & Caicos Islands, April 28, 2009 – Executive Chef Lauren Callighen is a young chef in her mid-twenties whose spirited culinary vision is rooted in seagoing traditions. She is the Turks & Caicos’ rising culinary star, noted for her innovative cooking at O’Soleil, the restaurant with a stunning all-white interior design at The Somerset on Grace Bay that is drawing diners from resorts throughout Providenciales as well as island residents. Chef Callighen borrows from the local Caribbean bounty giving it a unique approach, informed by her coastal upbringing in Newfoundland and executed with a zeal for fresh ingredients from the land and sea.
Chef Lauren Callighen’s inventiveness and creativity have led her to prepare sea bass with chorizo and balsamic salad as well as the pumpkin and tamarind soup with oxtail ravioli. As for wahoo, she likes to grill it, and surround the fish with a coconut peanut sauce, a side of baby bok choy and a garnish of banana relish. With Caicos Bank red snapper, she makes a curried mango risotto and serves it with Mojo sauce and Thai basil.
Apart from the local harvest from the sea, Callighen makes an effort to find, use and support locally-grown organic produce. Much of what she uses comes from Island Fresh Produce, a hydroponic farm in Providenciales. As a nod to her Canadian roots, Callighen also sources several Canadian products including Atlantic salmon, Prince Edward Island mussels, venison, Quebec duck, among others.
2009 Culinary News from The Somerset:
- Chef Callighen is introducing a new culinary experience to the island – Chef Lauren Clam BakeClambakes. Now on Tuesday evenings, the place to be is barefoot on the stretch of white sand beach at The Somerset. The weekly Sunset Tuesdays are growing exponentially from week to week, drawing guests from other hotels along Grace Bay, as well as island residents. They all come to experience Executive Chef Lauren Callighen’s take on the classic clambake, while getting a front row seat for The Somerset’s prime sunset views from their privileged location on Grace Bay. Priced at $32 per person, The Somerset’s Tuesday Night Clambakes take place from 5:30 – 7:30 pm and includes live music, marshmallows roasting on the bonfire, a full spread of seafood, corn on the cob and mollusks.
- Chef Callighen is excited to offer a new Chef’s Table experience to Grace Bay. OSoleilA variation on the informal kitchen-side dining, Callighen’s Chef’s Table provides diners with the same customized tasting menu and personal attention, while allowing guests to enjoy their gourmand evening in the elegant, cooler surroundings of O’Soleil’s stunning dining room. She has designed a special corner table, where small groups of up to six people can partake in these exclusive culinary evenings. The dishes are based on an impromptu mélange of that day’s market finds, fresh caught fish, locally harvested conch and the guests’ preferences, items not listed on the restaurant’s dinner menu. The Chef’s Table menu features six-courses, each one paired with a wine off the restaurant’s exceptional list. The Chef’s Table is available weeknights and weekends. Priced at $125 per person, it includes all courses, wines, dessert and coffee. Tax and gratuities are not included.
- The Somerset has just launched its New Cooking Master Class, taking place O’Soleilevery Thursday. This interactive culinary master class provides guests and non-guests a “behind the scenes” look at the inner workings of one of Providenciales’ top chefs. From 7-9:30 p.m., Chef Lauren gives professional expertise on baking techniques, food sampling, wine tastings and more. The month of April focuses on Italian dishes from the Northern, Southern and Central regions. Each month will focus on different cuisines from various countries. Priced at $115 per person per class, it includes hands-on instruction, all ingredients, recipe cards to take home, shopping lists, food and wine pairing, and one’s own prepared dinner. Priced at $390 for all four classes ($70 savings.)
The Somerset is located on the pristine beach at scenic Grace Bay, in the Providenciales of Turks & Caicos Islands, a brief hour and twenty minute flight from Miami and an easy three hour, non-stop flight from New York, with service from most other major U.S. and Canadian gateways. The resort’s O’Soleil restaurant is one of the top tables in the Caribbean, serving the inspired, contemporary fare of Executive Chef Lauren, and a more casual menu at the LunAsea poolside restaurant. Open since June 2006, the 54 exceptionally large suites ranging from 1,353 to 5,327 square feet feature marble baths, gourmet kitchens and whimsically designed interiors by Keith Baltimore. Rates for The Somerset, start at $600 in peak winter season and at $350 during summer value season. The resort is a member of the Small Luxury Hotels of the World and has been providing guests with a five-star luxury experiences since its inception. For reservations and more information, visit www.thesomerset.com or call toll free 877.887.5722, or the local hotel number at 1-649-946-5900.
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Karen Whitt | 
04 29th, 2009| 