By Felicia Persaud
News Americas, FRIGATE BAY, St. Kitts, Fri. Oct. 12, 2012: At The Four Seasons Nevis, Chef Lane Patrick works hard to incorporate the farm to table experience for his high end guests who visit year round.
The menu is fresh of creative spins on island products, from local fish like snapper and spiny lobster to the incorporation of calaloo and pumpkin as well as desserts that put the spotlight on fruits like mangoes and passion fruit, all served with delicious chocolate.
Patrick, who started his career in Vancouver Canada, now adds to his duties, working with farmers to ensure the products delivered meet the standards of freshness. The youngest Sous Chef in the history of The Four Seasons, says the aim is to keep the urban footprint in the farms while staying community focused, keeping the money within Nevis and incorporating island fruits and vegetables into the menu daily. So far, there are no complaints since officials are looking at sourcing a lot more ingredients regionally and expanding the farm-to-table concept beyond Nevis.
That’s what is called a sweet dining experience!