Enjoying a margarita with @Girlsgetaway, @EatLivTravWrite and @Skimbaco from the Mexico Tweet Up.

Guacamole and chips with our margaritas.

The CostaBaja Beach Club offers an inviting spot to enjoy the sunset.

My trip to La Paz and the CostaBaja Resort was provided by the Tourism Board of Mexico and organized by Ogilvy Public Relations. My posts and the opinions expressed within are strictly my own.

Photo Credit: Ms. Baboo Flickr

They produce a Belgian style organic beer called Oceanic Organic Saison. In addition they offer around a dozen beers on tap including a Bavarian style Hula Hefeweizen. If you are feeling adventurous you can purchase a sampler which includes 4 choices of beer in 5oz glasses. Kona Brewing Company is an island favorite and as such their menu offers beers and menu items that give a nod to paradise. You can try a Big Wave Golden Ale, which their menu says is Hawaii in your hand.

Photo Credit: naokomc Flickr

The Kailua Kona Brewery produces more than 310,000 gallons of beer per year. If you are on the mainland Kona Brewing Company beer is distributed in 23 states. They have a solar generating system that offsets at least 60% of their energy use. You will see on the bottom of their menu a proud description of all their green initiatives, including, composting, waste reduction, recycling, water conservation and sustainable building materials.

They are the full green package as well as being a great restaurant and part of the local community on the island. Their restaurant in Kailua Kona, on the Big Island offers a relaxed atmosphere with live music on Sundays. The food is excellent and includes a wide range of choices. The menu includes local favorites such as Imu Pork and their own specially made macadamia nut pesto. The diverse menu includes items such as a Thai Shrimp or a variety of local or internationally inspired pizzas. The menu includes appetizers, sandwiches and salads; and offers fresh ingredients and local flavor.

Chef Peter Edey in his studio kitchen on Barbados.

The ingredients used in Bajan Cou Cou.

Chef Peter Edey’s passion is evident when he speaks of training his students. He feels strongly that Bajan food and its cultural roots need to be emphasized on Barbados. He feels it is particularly important today with so many outside food influences. It’s clear that Barbados, Bajan food and the culture of Barbados are his passions.

Chef Peter Edey owns and runs Scotch Bonnet Restaurant. He currently has two locations and is in the process of opening a third. His restaurant offers an opportunity to experience traditionally cooked Bajan food for lunch as well as dinner. Prior to opening Scotch Bonnet Bajan food was served only at lunch on Barbados.

I was fortunate to spend an afternooon with Chef Edey and to experience local Bajan cuisine. He taught me to taste as he cooked. This allowed me to experience the full impact of an ingredient on the dish. He taught me that Bajan food has its roots in slavery. Slaves were given the left over, undesirable parts of the pig. With these parts they created one of Barbados most well loved dishes, Pudding and Souse. This dish has two halves and both are tasty! Peter Edey’s Pudding and Souse was outstanding. The Souse contained chunks of Pork Belly Loin and a pickled cucumber relish that adds a fresh taste. The Pudding was made up of local sweet potato, butter, thyme, and other spices

Lauren Monitz and I helping to prepare ingredients during our Bajan Cooking Lesson. Photo Credit Mary Ellen Whitford

This traditional Bajan dish is served on Saturdays throughout Barbados. When I asked him why he explained that it started with the tradition of slaughtering the pigs on Friday night. Families would take the left over parts of the pig and turn them into a dish of Pudding and Souse. Even though many things have changed on Barbados this Saturday tradition of cooking and eating Pudding and Souse remains.

Preparing Souse

The Pudding part of Pudding and Souse.

Pudding and Souse

When visiting Barbados make a point to eat the local dishes. Eating these dishes and talking to the locals about their food and traditions gives you a deeper understanding of Barbados, it’s culture and it’s well loved food. Special thanks to Chef Peter Edey and his staff for sharing their time with us and teaching us about Bajan cooking.

Flying Fish and Cou Cou