Welcome to Cré Olé (pronounced, “Cray Olay”),
The Guide to Dining in Trinidad & Tobago.
Welcome to the 16th edition of Cré Olé (pronounced, “Cray Olay”), the Guide to Dining in Trinidad & Tobago.
The year since our last issue has been perhaps the most challenging one faced by the dining industry in Trinidad & Tobago since the first issue of Cré Olé appeared in 2003. Even the best and most-deserving of restaurants are facing real difficulty.
Aren’t we all?
But it is in difficult times that it becomes espeically important to celebrate life, and its best aspects; and Cré Olé has always understood that Trinidad & Tobago’s most attractive tourism product is its rich, multi-ethnic population, whose indomitable spirit has always been reflected in its inventive and delicious cuisine – which itself has roots in every part of the world. We taste Trinidad & Tobago best in our food – like the Maracas Bay shark-and-bake the New York Times called, ‘the best fish sandwich in the world’.
We know that 100 per cent of visitors, whether on holiday or business, will want good food in a variety of settings. They can find them all here.
We think our magazine is both a necessary tool for and an indicator of the development of the national dining industry. We invite you to try the best of the food of Trinidad & Tobago.
And, with the celebration of your own good times, to help Trinidad & Tobago to go forward through bad times in the ongoing struggle to find itself through one of the most pleasant routes: its own cuisine.
You can find just about everything you need to know about a prospective restaurant quickly and easily in Cré Olé’s pages. Use the reference categories on page 2 or just flick through. (You can also give feedback at the website, www.cre-ole.com.)
We sincerely hope you love every bite.
But we leave you with this warning: if you’re not hungry when you pick up Cré Olé, you’re very likely to be very shortly after.
Feedback’s a Gift
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Click here to call us! 740-4234
Cré Olé pictures editor, Carla Castagne, dismissed the hype about the Huawei P10 smartphone camera until she found out it had, not just one, but two lenses made by Leica, the German camera maker, the dominant brand name in high-end cameras for over a century. So Carla put aside her assumption that no smartphone camera could be as good as the P10 was supposed to be. And discovered it is. Here is Carla’s report.
Even if you mess up the shot with the camera, you can almost always fix it by using a seemingly endless list of options in edit mode, because all the information related to it is saved with the image. If, e.g., in using, the bokeh effect, you realise the camera was not focused on the spot you wanted to be the centre of attention, you simply change the focal point in editing – and you can do this on the handheld phone, without saving to a computer and fiddling for hours. The Huawei P10 gives Adobe Photoshop serious competition.
The pictures on this page show the P10’s quality. But, if you really want to see what it can do, turn to page 69. I took that dramatic picture with the Huawei P10! And I am told the Huawei Mate 10, scheduled for release in Trinidad in early 2018, is even better!
In the end, I have mixed feelings about the Huawei 10. On the one hand, it makes my job far easier; on the other, it threatens to make my job obsolete.
Because the Huawei P10 turns anyone into a food photographer. Anyone’s plate shots look professional taken with this phone.
So, if I were a fancy restaurant chef, I’d have a Huawei P10 mounted on each table, with a cord attached to it, (so it couldn’t be stolen, because people would be tempted to, after seeing the pictures) and I’d make every guest sign a form promising to use only this phone to share pictures of their meal on socialmedia.
Trinidadians believe in their bakeries, so much so that VS Naipaul even wrote a short story – The Baker’s Story – about the art. In a place that actually gave rise to a bakery named “Daily Bread” (as in, “Give us this day our”) it is no surprise to find bakeries are also centres of caring and community. Cré Olé lists here some of our favourites.
“Wherever I travel to in the world, or even in my own kitchen, Angostura® Bitters is the nucleus of my culinary creations. After all, it’s the taste that changed the world.”
Chef Jason Peru
Try Angostura Bitters in any of the dishes below
to add a new twist with love
Broiled lemon-garlic shrimp
Angostura burgers / sliders
Apple crumble with Bitters
Bitter honey ham glaze
Mac & cheese bites
Pulled pork sliders
Sweet-salty-bitters glazed nuts
Roasted vegetables with Angostura mayonnaise
Rum coffee French toast with Bitters maple syrup
orange coconut rice