Island life: Chef Nina Compton takes us to St Lucia
St Lucia with Chef Nina Compton
Rêverie, a chef-led travel company co-founded by James Beard award-winning writer and pastry chef Lisa Donovan and celebrated pastry chef Julie Belcher, helps guests explore destinations through a culinary lens.
Their newly released lineup of 2024 retreats features a week-long trip to St. Lucia led by New Orleans' own, James Beard Foundation Award-winning chef Nina Compton. Chef Nina, a St. Lucia native, will share the history and techniques of the island’s food through her eyes – from a deep exploration of local markets and recipes to a holistic experience of island life through wellness, including yoga, sulfur springs, and beach time. The St. Lucia retreat will take place from July 21-27, 2024.
We caught up with Nina to find out a little bit more about the trip.
Hi Nina, this looks like an exciting trip. Is this your first project with Rêverie, and how did it come about?
It is my first project, yes. I've known Lisa quite well over the years and I had been following her work, and she reached out to basically expand their offerings outside of Europe. This is the first trip they're doing in the Caribbean.
What kind of things can people expect?
I'm just really trying to show the different influences that we have in the Caribbean, especially in St Lucia. There's a lot of French, British, African and Indian influences, so we're really showcasing that. We're also looking at some of the local products that we have, such as cocoa, which is one of our prized island resources. We use a lot of cocoa in everything from brazing meats to making a tea for breakfast.
How often do you get back to St. Lucia?
I go back every year. My family still lives there, so I still go and see them.
Will you take people to restaurants there on the trip or do they give you a kitchen for demonstrations?
So on site, we'll have a kitchen where we will do demonstrations, doing small cooking classes, making some of the local breads that we have on the island, etc. We'll also be going to the wonderful seafood and vegetable markets as they're a real highlight. Other than that, we'll just allow people to immerse themselves in the culture.
How big are the groups typically?
I think think this one is just twelve people, and the group is in St Lucia for a week. We'll definitely experience a lot outside the kitchen as well. They have a great street party that happens on Friday nights - that is a big thing on the island, so there's music, food, and nightlife!
Find out more, including availability and prices, right here.
Pop up Christmas Bars
The best Reveillon Dinners
Rêverie, a chef-led travel company co-founded by James Beard award-winning writer and pastry chef Lisa Donovan and celebrated pastry chef Julie Belcher, helps guests explore destinations through a culinary lens.
Their newly released lineup of 2024 retreats features a week-long trip to St. Lucia led by New Orleans' own, James Beard Foundation Award-winning chef Nina Compton. Chef Nina, a St. Lucia native, will share the history and techniques of the island’s food through her eyes – from a deep exploration of local markets and recipes to a holistic experience of island life through wellness, including yoga, sulfur springs, and beach time. The St. Lucia retreat will take place from July 21-27, 2024.
We caught up with Nina to find out a little bit more about the trip.
Hi Nina, this looks like an exciting trip. Is this your first project with Rêverie, and how did it come about?
It is my first project, yes. I've known Lisa quite well over the years and I had been following her work, and she reached out to basically expand their offerings outside of Europe. This is the first trip they're doing in the Caribbean.
What kind of things can people expect?
I'm just really trying to show the different influences that we have in the Caribbean, especially in St Lucia. There's a lot of French, British, African and Indian influences, so we're really showcasing that. We're also looking at some of the local products that we have, such as cocoa, which is one of our prized island resources. We use a lot of cocoa in everything from brazing meats to making a tea for breakfast.
How often do you get back to St. Lucia?
I go back every year. My family still lives there, so I still go and see them.
Will you take people to restaurants there on the trip or do they give you a kitchen for demonstrations?
So on site, we'll have a kitchen where we will do demonstrations, doing small cooking classes, making some of the local breads that we have on the island, etc. We'll also be going to the wonderful seafood and vegetable markets as they're a real highlight. Other than that, we'll just allow people to immerse themselves in the culture.
How big are the groups typically?
I think think this one is just twelve people, and the group is in St Lucia for a week. We'll definitely experience a lot outside the kitchen as well. They have a great street party that happens on Friday nights - that is a big thing on the island, so there's music, food, and nightlife!
Find out more, including availability and prices, right here.
Pop up Christmas Bars
The best Reveillon Dinners
