Aruba visitors who are familiar with White Modern Cuisine and Chef Urvin Croes' exquisite creations will be thrilled by the news of his latest endeavor: The Kitchen Table by White at the recently opened Blue Residences.
Award-winning celebrity chef Croes is not kidding when he sets his mind, body and spirit to become the best of what the Caribbean has to offer, together with his equally determined staff of dedicated team members, promising students and newly wedded wife and righthand Mary-Anne.
The Kitchen Table is already steps ahead of the competition.
Keshi Yena à la nouvelle cuisine at The Kitchen Table — Photo courtesy of Albert Braamskamp
When the freshest ingredients and the most innovative recipes are united by talent, love and skill, that’s where the magic happens. And it happens at The Kitchen Table, whether you’re seated right on the beach, under the starry skies, in an uberchic bistro or at a big table in the kitchen of a stranger, together with a small bunch of people you’ve never met before.
Take The Kitchen Table tour to get acquainted with Aruba’s tantalizing flavors, colors and textures, all perfectly concocted and sculptured to delight the senses. With Croes’ guidance, guests will get an inside scoop on each dish, such as its origin, the preparation method and the recommended wine to pair.
Although the menu changes every month, there are a couple of recurring favorites, like the Tuna Marinà, salt-cured tuna served with Aruban spinach; healing moringa leaves; pickled cucumber; and other fresh, locally grown greens and herbs in a reinvented Creole sauce.
The Jerked Cobia (black salmon) is surrounded by curry popcorn, pickled squash, mango chutney and lemongrass saffron sauce swirls. And let’s hope Aruba’s beloved Sopi Oester ("oyster soup") remains on the list, because this version is not only a hangover quick-fix, but it’s also a mind-blowing bowl of goodness!
The Kitchen Table's Ayaca, turned inside out — Photo courtesy of Albert Braamskamp
Holiday tourists and diners have a couple of weeks at the end of the year to sample a real Aruban Christmas dinner, with traditional highlights such as the rich and creamy Pan Yena bread terrine filled with shrimp, tuna and crab salad, conichon tapenade and hot papaya mayo. The famous Ayaca (tamale-like corn pie stuffed with greatness) turned inside out on a bed of banana leaves is also a hit.
Must we keep torturing ourselves?
Call The Kitchen Table – not tomorrow, but today or right now – to reserve your next Aruban feast. Bon pasco, bon aña and bon appetit!