The Caribbean’s Culinary Capital Kicks Off 3rd Wine & Food Festival

Welcome to the Bahamas, where visitors are not only mesmerized by the waving palms, soft white sand, and electric blue waters but by an evolving culinary scene that has quickly become yet another reason to book a flight. Today marks the official opening of the third annual Nassau Paradise Island Wine & Food Festival, an event that brings in culinary talent of celebrity status but highlights local stars and fare as well. For five days, between March 12-16, thousands of guests descend upon Atlantis Paradise Island, where everything from music to flavors of food gets turned up.

Food Personalities like Bobby Flay, Kardea Brown, Katie Lee and Michael Symon, join acclaimed returning pros like master mixologist Tony Abou-Ganim and other culinary giants like José Andrés, Michael White, Alon Shaya, and JJ Johnson for a series of large and small affairs. The festival will also feature special late-night performances by Baha Men at its popular Tacos & Tequila event and reggae artist Shaggy at the festival’s signature Jerk Jam event.

Stars Upon Thars

In addition to featured culinary talent in just for the festival donning Michelin-stars, James Beard nods, and television cache, beloved Bahamian talents like Julie Lightbourn of Sip Sip, Kenneth McKenzie of McKenzie’s Fresh Conch, Wayne Moncur of Sun & Ice, and William Young and Kyle Jones of the celebrated The Dilly Club will all be in attendance showcasing their cherished, popular local specialties.

Behind the Curtain

Being at the festival is one thing, but peeling back the curtain to see just what it takes to pull off such a feat is another thing altogether. Frankly, “it’s like a wine and food festival for us every day here,” mentioned Jason Spencer, VP of Marketing and Events for Atlantis. There are so many moving parts just on a regular basis day-to-day that Spencer and all participating at Atlantis have become used to having a lot to juggle. “Everyone still has a day job but we pull everything together, and pull double duty during the week of the festival where we get to showcase our talent.”

There are over 40 restaurants and bars at Atlantis, so on any given day that is a lot to manage and oversee; add to that another 50 participating local establishments amidst the five-day festival, and all operations and facilities departments as well as food and beverage teams go into overdrive. And, for the first time at this year’s festival, they’ve introduced Island Food Tours, so participating ticket holders get to go directly to featured Bahamian establishments. On and off the island experiences underscore the ‘Nassau’ part of the festival moniker.

Anthony Hannan, Atlantis F&B Director talked about how important pre-festival prep is, saying it is very much akin to a chef’s mis en place. Having spent many years as a chef himself, the comparison is apropos. “Before going into service, if you’re not ready, things will be hectic and all over the place. When things are ready and in place, it’s more enjoyable for everyone.” In Food and Beverage alone–amongst chefs, bartenders, servers, and more– Atlantis boasts a staff of approximately 2,700 employees, and Hannan noted, “can flex to 3,000 when necessary.”

Bahamian chef Julie Lightbourn, owner of Sip Sip, is particularly thrilled to showcase her restaurant during the festival. “I look forward to the festive buzz, seeing old friends, rubbing shoulders with world-class chefs, and watching guests try their first Sip Sip lobster quesadilla,” she said, noting the all-year long buzz around her star dish that will also be served during the festival’s Taste of Paradise event.

Knee-deep in a few extra gallons of jerk sauce for the Jerk Jam event, Lightbourn says it can be a challenge to step out amidst the festivities to taste everyone’s dishes, but she’s excited to try while showing off her local fare. Chef Lightbourn’s family has owned the property Sip Sip sits on for 50 years; Sip Sip was born in 2002.

Another local chef who gets to revel in both culinary and local pride is Chef Edney Gaitor, of Café Martinique. Nearly a year into his new role there as Executive Chef, but ninth year overall with Atlantis, Gaitor is particularly excited about the event he and his staff will take part in at the end of the festival.

“I’m biased, but excited about our Sunday brunch on March 16,” said Gaitor. “We are the finale, the grand coup,” he added. As one of the last events of the festival, “We want to make sure everyone goes home remembering us as a highlight.”

Already a highlight for many visiting the area, Café Martinique was first made famous after being featured in the 1965 James Bond film Thunderball, and more recently under the leadership of legendary Chef Jean-Georges Vongerichten. Today, the grand establishment is a regular stop for visitors to Atlantis who want to dress up and dine on fare that brings classic French cuisine together with local Bahamian ingredients, especially fish like an array of snapper. And according to Hannan, “[Gaitor] is one of the best local chefs on the island,” and happens to also be the first Bahamian executive chef in the restaurant’s 64 year history.

From big bashes helmed by culinary luminaries to intimate tastings, local tours or master classes, the Nassau Paradise Island Wine & Food Festival has become a machine of many moving parts propelled by excellence. Amidst a dreamlike scene of sun, sand, music, and memorable meals, it is just one of the reasons the area is growing into its epic claim of being the culinary capital of the Caribbean.

“The beauty of our festival,” reflected Spencer, “is that it is truly a community experience. It’s not just Atlantis, not just Paradise Island, but all of Nassau, and that’s extremely exciting.”