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.
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