On our recent vacation to the Bahamas, we had the opportunity to taste some cuisine not found on the west coast. Beneath a bridge, leading to undoubtedly the most touristy part of Nassau (Atlantis), lies Potter’s Cay. It is home to a row of stall like restaurants that provide a variety of amazingly fresh seafood, the most popular and abundant being conch. After watching Anthony Bourdain and Andrew Zimmern on the Travel Channel, crunch down on the giant sea snail fresh out of the shell and exclaim something like, “OMG the meat is so sweet,” eating fresh conch on an island instantly went on my bucket list.
I’m happy to say that Potter’s Cay offered the closure I desired; with multiple preparations as well! Here you will mostly find conch salad, conch fritters, and a variety of locally caught seafood delicately fried to perfection and served with homemade sauces. We tried it all of course! The conch salad consisted of raw conch marinated in lime juice, orange juice, olive oil, vinegar, garlic, tomatoes, green peppers, chilly peppers and onions. It was sweet, crunchy, spicy and delicious. It was also nice getting away from the tourists and enjoying food and drinks with the locals. If you find yourself in Nassau don’t miss this local flavor!
Don’t forget to have plenty of the local brew “Kalik” while you wait for your food…
Discarded conch shells.
kimchee and sirloin pizza
Last week, while in Sonoma, I had the opportunity to visit and taste at a number of great wineries as well as to explore several new restaurants in the area. After tasting many noteworthy wines with Ron Washam of Quivira in Healdsburg, Ron recommended my friends and I cruise over to Diavola Pizzeria in Geyserville for dinner. Thank you, Ron! This turned out to be one of the most memorable highlights of the trip and I am still thinking about the kimchee with sirloin pizza… amazing!
summer vegetables with fresh mozzarella pizza
We also enjoyed a vegetarian pizza which had local summer veggies and fresh mozzarella. This was also excellent but it didn’t impart the the same food-lust imprint on my brain as the kimchee version.
What we drank…
We started with a bottle of 2012 Sauvignon Blanc we had just purchased at Quivira. It went great on a hot day with appetizers. Then we shared a bottle of 2007 Guido Porro Borolo from their wine list to go with our pizzas. They waive the corkage on the first bottle if you purchase a wine from their list. Nice.
Diavola’s pizza oven adorned with an angry ceramic boar.
The secret to any great pizza begins with a super hot wood-burning oven. It’s impossible to get a bubbling crackly crispy rim without an oven that can reach temperatures higher than 600° F. In addition to awesome pizza, Diavola cures their own meats which I’m told are excellent. Next time I’m in Sonoma, I will come here at least once and give the charcuterie a try as well.