January 31, 1998 Sea Change Caribbean dining is finally coming into its own by combining fresh ingredients, local traditions and some old-fashioned ingenuity By John Mariani Ten years ago I attended a "Symposium on the New Caribbean Cuisine" during which various American food writers described how chefs and restaurateurs were creating an exciting new food culture in a part of the world not known as a hotbed of gastronomic adventurism.
For the full article, check out the new issue of Wine Spectator, on newsstands January 31, 1998.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash