🇹🇹CHEF JASON PERU: https://www.instagram.com/chefjasonperu/
🧑🏽🍳 VILLA BEING: https://www.instagram.com/villabeing
🇹🇹CHEF MICHAEL JORDAN: https://www.instagram.com/chef.jmichaeljordan
🌎 MY TRAVEL/FOOD BLOG: https://davidsbeenhere.com/
My adventures across Trinidad and Tobago continued on the island of Tobago at Villa Being on the northwestern side of the island. Villa Being is a luxury villa where they serve some delicious food! Come join me as I enjoy Tobagonian food at a luxury resort in Trinidad & Tobago!
Joining me was my friend Chef Jason Peru. There, Chef Jonathan Michael Jordan would make us a sustainable, eco-friendly three-course dinner and some drinks. I couldn’t wait!
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First, they greeted us with some fresh coconuts to drink. The coconuts grow right on the estate. The water inside was so pure and fresh. It was the perfect way to cool off after a long, hot day on the island!
Then, we started our tour of the estate, starting with an outside seating area. Next, we headed inside to the library/reception area where they have books by local and international authors. Outside the doors is their pool, and beyond that, the Caribbean Sea.
The entire resort infuses elegance and natural beauty. They had an entire patio filled with outdoor furniture. I didn’t realize Tobago had such a rocky and hilly shore.
Then, we saw their 4 rooms. They accommodate up to 10 people. They’re gorgeous and feel almost like a tree house and offer views of the Caribbean Sea! The rooms have their own private balconies, and they also have saltwater pools and outdoor showers!
The beds have mosquito netting on them and the bathrooms is beautiful. We also visited the Grand Pavilion room, which is a gorgeous room of relaxation. It looked like Greece!
Next, we headed into the kitchen and met Chef Jonathan Michael Jordan, who was super young! He was grilling some mahi mahi on top of some green fig leaves. He also made some ceviche shots called pacro shots, garlic sada roti, and curry conch. The conch looked unbelievable!
The pacro shot is made from a sea crustacean that also contains chadon beni, garlic, onions, and lime juice. The curry conch also contained coconut milk. We started with the pacro shot, which was citrusy and extremely tasty. It tasted like clams!
The curry conch was amazing. I had to eat it with the garlic sada roti. I loved the coconut milk gravy and how the bread soaked it up. Next, they brought us a Masi Tupungato, a white pinot grigio from Argentina and our next course. It included salted bhaji, mahi mahi, coo coo, and a coconut-rum Creole sauce.
The smoked mahi mahi had a nice smoky flavor with coconut, and the grilled coo coo was like a crispy polenta. I loved the moist, crunchy bhaji, which wasn’t overcooked at all. Everything was fresh, healthy, and organic! I loved the sweet, dry white wine with it. This was Tobago fine dining!
Finally, we had some crème brûlée for dessert! The added whipped cream and cassava pone on top. It’s a play on the local flavors. It blew me away with how decadent it was!
Where have you been?
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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