Issue link: http://digital.canadawide.com/i/406441
34 g o i n g p l a c e s | W I N T E R 2 0 1 4 local version of macaroni and cheese made with Cheddar and a special sauce of mustard, ketchup and local hot peppers. i point to another. "Puddin' 'n' souse," she rasps, which i find out later is pig offal, feet, snout and other extras splashed in a vinegar and fresh parsley sauce and served with a whack of mashed sweet potatoes. it tastes much better than it sounds. i also order a pile of salty, tangy, fried and breaded balls called fish cakes, which go down easy with an icy local Banks lager. it's simple, hearty fare that cuts the alcohol in my system and tastes about right for this stifling afternoon. i have a whole sightseeing agenda planned, but with the sun on my face and the beer and heavy food in my belly, i decide instead to spend the afternoon like a local: sit- ting still, watching the tide of people and relax- ing to the tunes. local fare is on the menu again that night at the manicured lion Castle Polo estate in st. omas parish, where the festival hosts a gala banquet showcasing food from 12 chefs, half locals and half visitors. in the monumental event tent, men in linen pants and blazers accompany women in short sequined dresses and tall heels between restaurant displays serving tapas-size portions. it's as posh as the afternoon event was unpretentious, and the food is just as different. e fish cakes at one booth are tempura-light. ere's a rendition of macaroni pie that's plated as beautifully as a modern sculpture and tastes as creamy and delicate as béchamel. and one chef 's lemon- grass- and ginger-infused pork loin is accom- panied by truffle-scented white yams instead of sweet potatoes. this is Bajan fare as seen through an international lens, and it makes me realize that in this day of globalization, part of the appeal of a festival like this one is