The Hidden Gem of Sint Marteen
Cooking with Chef Anil Yadav at the Little Divi Bay Resort
The moment my gaze fell upon the striking contrast of warm white sandy beaches lying in wait for the clear sapphire-blue waters to sweetly kiss the shore, I realized I was immersed in a land of peaceful contradictions… a place of peaceful coexistence. This past February, I witnessed these marvels during my 2-week trip to St. Martin/Sint Maarten in the US Virgin Islands.
This rapturous experience left me in awe of Mother Nature’s limitless artistry. It also introduced me to Little Divi Bay Resort’s Pure Ocean Restaurant, and Chef Anil Yadav’s ability to use simple ingredients to create an existential, upscale dining experience I wished would never end.
Two Countries, One Island
The island is divided roughly 60:40 between two countries – France and the Netherlands, respectively. When you visit the French side in the north, Saint Martin, your eyes will feast on the brightly colored boats gliding on the water juxtaposed to the commanding homes studded in the imposing cliffs. And true to form, the French influence manifests itself in some of the Caribbean’s most delectable culinary feats.
On the southern, Dutch, part of the island is Sint Maarten, a country affiliated with the Kingdom of the Netherlands. Here, the island comes alive with gracious resorts, the renowned Phillipsburg boardwalks, beach bars filled with music and laughter, and late-night casinos for those madly intent on courting Lady Luck.
I hiked and explored the entire island’s many unique features to reflect and rejuvenate my inner spirit. Peace surrounded me everywhere, even in the way the two countries handled their proximity to one another.
St. Martin/Sint Maarten: Exemplify Countries Living in Harmony
Contrary to how other countries handle a division of land, there is no garish physical border separating St. Martin and Sint Maarten. There is only a sprinkling of monuments and signs indicating which side you are on. Even more, since 1648, the two countries ruled that residents of both sides could cross interchangeably in peace, a mandate that is still in existence today.
Because of this agreement, tourists like me can revel in the blissful dichotomy of the 34 sq mile island seamlessly and without interruption at any time. With this ability to meander wistfully back and forth from one side of the island to the other without restriction, the most favorite parts of my trip occurred when I strolled along Sint Maarten's Little Bay.
The water is impossibly clean and clear with the most inviting, unobstructed blue reflection of the sky. The surface looked as if it was covered with thousands of diamonds crashing with the waves and hugging the shore. As I sat on the rocks, listening to the sound of the waves applauding and kissing the sand, I delighted in the delicious taste of salt on my lips and the wind entangled in the long, bountiful tendrils of my curly hair.
As I played in the tepid yet gentle waves, feeling the finely milled sand between my toes, I collected the most vibrant shade of seashells. I can only imagine they once belonged to King Neptune’s most coveted, private collection of treasures.
Throughout my self-guided expedition, I stayed at what can only be described as an oasis among paradise, The Divi Little Bay Beach Resort in Pittsburgh, Sint Maarten.
The Divi Little Bay Beach Resort
Located on a private peninsula between the two countries, the Divi Little Bay Beach Resort wraps around a soft, wide arc of white sand. It plays host to a private beach and some of the world’s best snorkeling. With each dive, you will discover a colorful array of fish seducing you to follow them onto your next adventure.
The picturesque natural beauty of the resort is complemented by exceptional service. The staff anticipates your every need and accommodates your every request. They make you feel like you are a part of their family.
Because all of this relaxation makes you work up an appetite, you must indulge and marvel in the offerings at the onsite Pure Ocean Restaurant.
The Pure Ocean Restaurant and Chef Anil Yadav
The Pure Ocean Restaurant is an upscale beach-side dining experience that delivers the most delicious meals with an unforgettable sensory experience. This gastronomic symphony is orchestrated by the talents and creativity of Chef Anil Kumar Yadav.
Chef Anil creates his own interpretation of Mediterranean cuisine. He is truly an artist, a revolutionary, and an explorer. With unbridled passion, he can combine the best of each region and their traditions in each dish dedicated to awakening your tastebuds.
For example, the perfectly seared Ahi tuna appetizer is the right balance of texture and imagination. The course, crunchy pistachio crust is undoubtedly designed to protect the tender, mellow tuna beneath from releasing its flavors until just the right moment to enchant your palate on nothing short of a foodie odyssey. Mesmerizing entrees include the seared scallops, grouper fillet, sea bass, and shrimp accompanied by the tender yet al dente risotto.
However, captivated by magical notes of Chef Anil’s butter squash soup garnished with crispy garbanzo beans, I asked the master himself if he would allow me to cook with him and learn his technique. I am honored to say he granted my request.
**Servings: 8-10**
Ingredients:
1tbs of olive oil
1 medium yellow onion coarsely chopped
2 garlic cloves crushed
3 pounds butternut squash peeled and cut into 1-inch dice
½ cup diced peeled carrots
2 tbs fresh ginger grated
½ teaspoon salt
4 cups vegetable stock
1 can coconut milk
Crispy roasted chickpeas:
1 can chickpeas
1 teaspoon cumin powder
1 teaspoon paprika
¼ teaspoon pepper
¼ teaspoon salt
Roasted butternut squash:
3 pounds butternut squash peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons cumin powder
2 tablespoons fresh minced thyme
1 teaspoon cinnamon
¼ teaspoon turmeric
Instructions:
Place the squash in a large bowl. Mix the oil and the spices. Pour the oil mixture over the squash and toss well. Transfer to a baking dish large enough to hold the squash in a single layer. Roast the butternut squash in the oven at 350 for 45 min until the squash is tender and can be pierced with a fork. This step can be made ahead, cooled, covered, and refrigerated overnight.
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, carrot, and sauté until soft, about 10 minutes—season with salt and pepper. Add the roasted squash, vegetable broth. Bring to boil. Reduce heat and simmer for 3-5 min.
Place the squash in the blender until smooth. For best results, do this in two batches.
Pour the puree into a large pot and bring it to a boil on the stove. Reduce heat and simmer for 7-10 minutes. Taste and add any additional salt if needed
While the soup is simmering, preheat the oven to 400. wash the canned chickpeas, pat dry. It is essential to dry it very well so the beans can get crispy. Mix the garbanzo beans and the spices very well, then roast in the oven for 10-15 min until crisp.
Serve by pouring soup in a bowl and top with a swirl of coconut milk and few garbanzo beans. Sprinkle some chili flakes or parsley flakes.
Note: The soup will thicken as it cools and may need thinning with stock or coconut milk when reheating.
My transcendent trip to St. Martin/Sint Maarten was a revelation I will share in perpetuity. My memories will remain as vivid as the colors of the fish that enticed me to stay in the crystal blue waters until the sun dripped below the horizon, changing the sky the most indescribably serene hues of red and orange. And thanks to Chef Anil, I can revisit paradise by manifesting that multi-sensory delight in my kitchen any time I like.
**Special thanks to Paul Melskens for making my stay on the island magical.
