Caribbean ingredients are an increasingly popular way to add island flair to traditional American fare.
According to Rick Crossland, executive chef for Bahama Breeze restaurants and lead judge for the Caribbean Culinary Federation, “Island cuisine features bold but not overpowering flavors, many of which are very familiar to Americans, including spices like cinnamon, nutmeg and ginger, herbs like cilantro and basil and fruits like coconut and mango.”
A leader in this trend is the company Crossland works for, Bahama Breeze-part of Darden Restaurants, which also owns Red Lobster, Olive Garden, Smokey Bones and Seasons 52. With lots of fresh seafood, distinctive chicken dishes and flame-grilled steaks, the 32 restaurants feature fresh ingredients indigenous to the islands. “Bahama Breeze really tries to bring the freshness and variety of the Caribbean to American dining,” says Crossland. “The region’s many cultural influences have led to new ways of using foods we’re all familiar with, becoming what we now refer to as Caribbean cuisine.”
Recently introduced items include Breeze Wood-Grilled Chicken Breast;...
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