Issue link: http://digital.canadawide.com/i/407098
26 W e s t W o r l d | w i n t e r 2 0 1 4 (samuelsson) barbados tourism, (food) sarah reiss, (hotel) hilton hotels & resorts n a sweltering morning in Barbados, marcus samuels- son, an ethiopian-born, swedish- raised celebrity chef from new York, is whipping up an african rendition of the classic French steak tartare. a crowd of onlookers in the tented beachside demonstra- tion kitchen at the Hilton Barbados resort in Bridgetown dab their brows and crane to see as samuelsson cubes U.s.-bred beef filets, stir- fries roasted peppers and thyme in indian ghee and sears the beef in the aromatic fat. next, he sautées shrimp and pickled veggies and tosses them in an endive and walnut salad. en he browns pork tenderloins. the sharp aromas make my stomach grumble in anticipation, but this isn't exactly the Caribbean feast i envisioned when i signed up for the Barbados Food & wine and rum Festival. though i've come to this far-flung spot – the easternmost island nation in the Caribbean, in the middle of the windward islands – expecting island fare, samuelsson's tasting menu sounds more like a United nations potluck. and now the chef is talking about how to infuse bourbon, that classic american tipple, with figs or peanuts. where is the jerk chicken, the plantain, the callaloo, the conch chowder? after samuelsson is finished cooking, i ease into the melée of eager foodies surging toward the coun- ter and eventually get close enough to talk to him. How does his demonstration reflect the local food culture, i wonder. and why is the festival held in Barba- dos? He f lashes me a toothy smile and gives me a slick answer about the island's multicultural heritage, citing influences from england, spain, Portugal, africa, india and even China. "it's an exciting time because every world cuisine has its voice and its place at the table – even O Connect with a CAA Travel consultant to help plan your perfect Barbadian experience. (clockwise from top) Chef Marcus Samuelsson prepares African-style steak tartare for a rapt crowd at the Hilton Barbados during the Barbados Food & Wine and Rum Festival; the Hilton boasts a beachfront pool in Bridgetown; pickled root vegetables adorn an avocado dish served to guests; okra sizzles on a plancha grill during a cooking demo.