PHOTO: Guests enjoying Aruban cuisine at "Taste of Aruba." (Photos by Cherese Weekes)

On Oct. 13, the fall temperatures of New York City were warmed by the sizzling flavors of Aruba during the “Taste of Aruba,” which took place in the Miette Culinary Studio.  The event was hosted by Aruba Marriott Resort & Stellaris Casino and under the instruction of Executive Chef Teddy Bouroncle, transporting travel editors and writers, who were all bona fide food lovers, along a culinary journey of the resort’s new farm-to-table recipes.

Offering a “hotel within a hotel,” the Aruba Marriott exudes Aruban beauty with impressive views of the Caribbean, pristine white sand prefect for enjoying the island’s barefoot luxuries and plush guest rooms that invite its tropical beauty in. However, it is its authentic cuisines that incorporates a taste of the island’s history and tradition as well.  And in good old Aruban fashion, guests of “Taste of Aruba” were treated to a delicious night that also captured the country’s diversity and vibrancy with every bite. 

No visit to Aruba is complete without quenching the thirst with an Aruba Arriba. Therefore, the Aruba Marriott Resort & Stellaris Casino preserves the tradition proudly by presenting an interactive cocktail hour that not only rewarded their guest with a taste and demonstrations of how the drink is made, but provided an opportunity to create their own unique style, which consists of: vodka, rum, orange juice, pineapple juice, cranberry juice, coecoei and crème de banana.

PHOTO: Tasty ceviche circulated through the crowd.

Continuing with the new flavors dominating the restaurants of the resort, colorful hors d’oeuvres highlighting Aruba’s passion for food were emulated through traditional specialties like ceviche, funchi, and tuna dipped in a mustardy sauce floated around the studio. 

Once cocktail hour had officially ended, the chatty crowd was signaled to direct their attention to the chef Bouroncle and his band of assistants who were talentedly whipping their concoctions together to showcase the techniques used to create a fresh local dining experience. Each presentation was intended to provide a detailed education on the locally raised ingredients that are blended to make Aruba Marriott Resort & Stellaris Casino’s meals superb.  The menu, which was comprised of favorite dishes, was matched with a thorough explanation by the executive chef, who even encouraged his audience to get their hands dirty.

PHOTO: Executive Chef Teddy Bouroncle whipping up some cuisine.

The variety of delicious options that were mainly infused with cheese consisted of: traditional pastechi (pastry-style snack filled with cheese); funchi (a cornmeal delicacy); as well traditional and seafood keeshi yena (layers of cheese filled with meats seasoned or seafood seasoned with spices and then baked in the oven).  Lobster, red snapper and vegetables were also added to the mix and were spread across two elegantly set dinner tables that motioned it was time to eat.  In no time, the salivating crowd was singing praises to the chef indicating that “Taste of Aruba” succeeded with its ultimate mission: to provide a culinary Caribbean adventure by celebrating Aruba’s culture through the Marriott’s high-quality service.