Page 2 - KITCHEN TABLKE FEB 4,2015
P. 2
Pagina 20 Diarazon 04 Febuari 2015
Solo Local......
Carnival colors and flavors inspire the February menu
at Kitchen Table by White
Since last summer Michelin stars. The each new, innovative item,
those who seek the 8-course, prix fixe menu he visualizes and draws a
most innovative dining changes monthly, so don't "blueprint." In this manner
experience have been miss Chef Urvin's newest he best incorporates the
flocking to Kitchen creations for February! base ingredients with
Table by White in Blue the fresh sauces and
Residence. Patrons have This month, adventurous garnishes he prefers to
expressed their delight epicureans can expect a deploy, acquainting his
with the inventive menu colorful tribute to Aruba's patrons with the unique,
by Chef Urvin Croes, a carnival; a mélange of authentic flavors of Aruba
native Aruban son. He flavors that will explosively and the region.
is a graduate of Aruba's tingle and tantalize the
excellent EPI culinary taste buds. The artistic Chef Urvin reports his
institute; he then went on presentation is a feast for Calypso dish is a Tuna
to perfect his art while the eyes as well. Boucane, devised after he
attending culinary school did an in-depth study of the
in Holland and apprenticing Each item on the menu history of jerk seasoning
at the famous Michelin star has been named for the and preparation. He
restaurant Brasserie Karel most prominent carnival discovered the technique
V in Utrecht. events. "Fakel" is the originated in Martinique
Torch Parade that heralds with the buccaneers,
"It was love at first in the carnival season, and cooked over sugar cane,
bite!" reports Michelle the first course, a pan- which imparts a distinct
T of Connecticut on fried chicken breast with flavor. "One of the things
Tripadvisor, rating the Madame Janette Pepper I love about my work is
cozy bistro as a perfect Sauce and a unique researching the dishes I
5 stars. Others have collection of fresh, regional invent. I find it is historically
called it an "Outstanding garnishes, is just as lively. educational, discovering
Evening," and describe it the origins of the various
as "Aruban haute cuisine" This is followed by cuisines. I particularly designed to appear as a chocolate cake.
and the "top culinary enjoy sharing this with passion fruit tree, with this
experience on Aruba," "Calypso," "Carnival our customers during the deliciously refreshing fruit Seating at Kitchen Table
with props to Sommelier evening, while we prepare panacotta cleansing the
Carlito for his perfect Queen," "Tumba," the food before them, palate following the main is extremely limited. Only
wine pairing to enhance helping them to understand course, followed by the
each dish. The argument "Lighting Parade," "Grand the traditions and creative tradition of a sweet dessert. 14 reservations accepted
among European diners process behind each dish. "Momo," the grand finale
is whether this restaurant Parade," and "Momo." of Aruba's carnival, is nightly and four held for
would have two or three "Grand Parade" is reflected in a concoction of
Chef Urvin visualized each pumpkin custard and spicy spur-of-the- moment
dish's namesake event, gourmands. Reserve early
translating their essential online via reservations@
spirit to his haute cuisine. ktbywhite.com or call 528-
Prior to actually cooking 7015.
584-4715 Motel
594-1881 Sports bar &Restaurant / Nightclub
San Nicolas
Daily Specials
Pastoor Hendrikstraat # 6A(Pabou Centro Medico IMSAN) Saco
Daily Lunch Specials FRI-SAT (11am-3am) / SUN-THUR (11am-1am) BBQ
Surinam Specials
Monday: Different soups Chicken Wings Basket
Wendsday: Creole Dishes Bamie, Nasie, Pom, Chicharon / Chimichuri
Thursday: Curry Dishes Roti, Moksie Alesie, Saltfish & Johnny Cakes
Friday: Fish Dishes Stoba (Cabrito / Carni)
Saoto, Moksie Metie Sulz
Saterday: Mixed Dishes Mondongo
Sunday: Mixed Dishes Sides Broodjes
Arroz moro, Arroz Blanco, Banana, Batata, Funchi, French Fries Fridays 5-6 Happy Hour
Free Delivery from orders of five(5) and more!!!!! Dushi snacks always on the House
Solo Local......
Carnival colors and flavors inspire the February menu
at Kitchen Table by White
Since last summer Michelin stars. The each new, innovative item,
those who seek the 8-course, prix fixe menu he visualizes and draws a
most innovative dining changes monthly, so don't "blueprint." In this manner
experience have been miss Chef Urvin's newest he best incorporates the
flocking to Kitchen creations for February! base ingredients with
Table by White in Blue the fresh sauces and
Residence. Patrons have This month, adventurous garnishes he prefers to
expressed their delight epicureans can expect a deploy, acquainting his
with the inventive menu colorful tribute to Aruba's patrons with the unique,
by Chef Urvin Croes, a carnival; a mélange of authentic flavors of Aruba
native Aruban son. He flavors that will explosively and the region.
is a graduate of Aruba's tingle and tantalize the
excellent EPI culinary taste buds. The artistic Chef Urvin reports his
institute; he then went on presentation is a feast for Calypso dish is a Tuna
to perfect his art while the eyes as well. Boucane, devised after he
attending culinary school did an in-depth study of the
in Holland and apprenticing Each item on the menu history of jerk seasoning
at the famous Michelin star has been named for the and preparation. He
restaurant Brasserie Karel most prominent carnival discovered the technique
V in Utrecht. events. "Fakel" is the originated in Martinique
Torch Parade that heralds with the buccaneers,
"It was love at first in the carnival season, and cooked over sugar cane,
bite!" reports Michelle the first course, a pan- which imparts a distinct
T of Connecticut on fried chicken breast with flavor. "One of the things
Tripadvisor, rating the Madame Janette Pepper I love about my work is
cozy bistro as a perfect Sauce and a unique researching the dishes I
5 stars. Others have collection of fresh, regional invent. I find it is historically
called it an "Outstanding garnishes, is just as lively. educational, discovering
Evening," and describe it the origins of the various
as "Aruban haute cuisine" This is followed by cuisines. I particularly designed to appear as a chocolate cake.
and the "top culinary enjoy sharing this with passion fruit tree, with this
experience on Aruba," "Calypso," "Carnival our customers during the deliciously refreshing fruit Seating at Kitchen Table
with props to Sommelier evening, while we prepare panacotta cleansing the
Carlito for his perfect Queen," "Tumba," the food before them, palate following the main is extremely limited. Only
wine pairing to enhance helping them to understand course, followed by the
each dish. The argument "Lighting Parade," "Grand the traditions and creative tradition of a sweet dessert. 14 reservations accepted
among European diners process behind each dish. "Momo," the grand finale
is whether this restaurant Parade," and "Momo." of Aruba's carnival, is nightly and four held for
would have two or three "Grand Parade" is reflected in a concoction of
Chef Urvin visualized each pumpkin custard and spicy spur-of-the- moment
dish's namesake event, gourmands. Reserve early
translating their essential online via reservations@
spirit to his haute cuisine. ktbywhite.com or call 528-
Prior to actually cooking 7015.
584-4715 Motel
594-1881 Sports bar &Restaurant / Nightclub
San Nicolas
Daily Specials
Pastoor Hendrikstraat # 6A(Pabou Centro Medico IMSAN) Saco
Daily Lunch Specials FRI-SAT (11am-3am) / SUN-THUR (11am-1am) BBQ
Surinam Specials
Monday: Different soups Chicken Wings Basket
Wendsday: Creole Dishes Bamie, Nasie, Pom, Chicharon / Chimichuri
Thursday: Curry Dishes Roti, Moksie Alesie, Saltfish & Johnny Cakes
Friday: Fish Dishes Stoba (Cabrito / Carni)
Saoto, Moksie Metie Sulz
Saterday: Mixed Dishes Mondongo
Sunday: Mixed Dishes Sides Broodjes
Arroz moro, Arroz Blanco, Banana, Batata, Funchi, French Fries Fridays 5-6 Happy Hour
Free Delivery from orders of five(5) and more!!!!! Dushi snacks always on the House
