Interactive Dining – a Bermuda Board Dinner

This morning I was going to complete my post on the airport but I have been sidetracked again –    I had such a wonderful evening last night that I am compelled to share the event.  You may have to forgive any grammatical errors that creep into this non-prefabricated post as I am really quite tired – we did not get home until after 1am.  It was possibly the best evening I have spent on Bermuda thus far 🙂

I don’t usually attend my husband’s company board dinners, so was planning an evening with Netflix. The late invitation (no criticism intended)  was therefore a surprise, giving me no time for what-shall-I-wear-try-on-all-my clothes-panic and I parked the car just in time to meet my husband without really knowing what it was I was attending.

What I had been told was It’s in a kitchen in a shop …. 

What I hadn’t been told was …a really exciting I want one of those type of shop  – 

I have walked past International Imports at the bottom of Par-la-ville road several times, drooling over the window display where I could see more than ten different types of cheese graters for sale, including ones that leave no evidence which is sorely needed in my family of cheese nibblers.  Now I have been inside, well the bank balance might not be so discrete about evidence as the aforementioned cheese grater.

Deep within they have a kitchen with a large bestooled table and ingenious sloping ceiling mirror that enables a birds-eye view of the food preparation.  Now the second element of this amazing evening was the Chef: Keith De Shields is an executive chef at Cambridge Beaches   – I haven’t yet been there, but one couple I met spend a few days there each year even though they live on Bermuda just a few miles away so clearly it will be worth a visit.

Keith prepared for us a taster-menu that began with

My first ever taste of octopus

My first ever taste of octopus

Stupidly I didn’t bring home a copy of the menu and memory refuses to provide details, maybe I can get hold of a copy later.  You are beginning to wish you were there aren’t you?

Each plate was perfect, mingled flavours attractively displayed on well-suited crockery. I cannot stress enough how really really tasty this was.

Yellow beetroot, apple salsa, truffle

Yellow beetroot, apple salsa, truffle

The whole process was interactive – Keith skilfully controlled the process so not a single burnt offering or sliced digit – so the CEO prepared goats cheese wrapped in pistachio crust, someone else helped with Indonesian-peppered steaklets and so on.  We had chef’s hats and aprons specially embroidered with the company logo: it was excellent fun.

Board dinner with a difference

Board dinner with a difference

The third, or is it fourth, element was the wine – my participation here was limited (someone has to get husband home and ensure he is up in good time for the actual board meeting the next day) but for once not drinking did not in any way detract from the experience. Don’t misinterpret, I don’t drink lots  – of course thats what all patients tell their doctor, but it has to be true when the doctor says it – but yesterday I didn’t need to. Yes I tasted the wines on offer, a Goslings selection probably from the top racks that my bank balance doesn’t reach very often, and I listened to those more knowledgable as they swirled and sipped but most definitely did not spit.

I need to thank Keith, Sheena, Reeve and Canopius for a truly lovely evening.  Now I need a cup of coffee and I am going to read a book.

Chef and Hosts

Chef and Hosts



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