Mélange Travel & Lifestyle Magazine April 2018 | Page 147

“I do a seared tuna, obviously fresh local Yellow Tail, when available, which I marinate in a little teriyaki sauce and then roll in a mixture of sesame seeds and cracked peppercorns. This then gets flashed in a really hot pan with a little oil, quickly searing on each side then served warm . . . . . . another thing which is really popular at the moment are demo nights where I go into the clients home and show them and their guest how to prepare a menu of their choice and then they sit down and taste it. I also do a lot of wine pairing menus and have my brother, who is a great wine connoisseur, to come and talk about the wines and why we have paired that wine with that dish. We can also do Itailian theme nights with food and wine or French Spanish etc etc. There is really not a lot we can’t do.” “ When a visitor comes to Bermuda, they should try to take everything in. There are so many wonderful places to visit - the Aquarium, the Crystal Caves, the picture-perfect golf courses, the pink beaches… take in a ferry ride (the island looks so different from the water), and of course try some Bermudaful Cuisine !! - Ian Carruthers Ian Carruthers | [phone] | [email protected] | Facebook: bermudafulcatering www.bermudafulcatering.com