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A new cookbook, Flavors of Bonaire, was a year in the making, and is now available on Bonaire!

The island’s newest offerings in cookbooks, Flavors of Bonaire, reveals the genius behind Chef Rick van den Broek’s unique, colorful, and scrumptious culinary creations.

Chef Rick van den BroekFor ten years, Chef Rick van den Broek, along with his wife, Kim, tantalized the taste buds of visitors and locals alike at their three restaurants.  With their first restaurant, six tables located at Yacht Club Apartments, they were sold out every night with a waiting list to get a reservation.

After a few years there, they moved to Restaurant At Sea, along the oceanfront promenade, and then produced their crowning glory with Cantina del Mar, on Kaya Grandi.  It was with much sadness that the island said goodbye to Chef Rick, Kim, and their children, as they relocated back to Holland earlier this summer.

But Bonaire is not yet quite finished with Chef Rick!  Over the past year, he has been working diligently to produce one of Bonaire’s finest cookbooks ever.  Flavors of Bonaire is now available in either English or Dutch, just in time to get your favorite at-home-chef their very own copy so they can duplicate Chef Rick’s unique dishes.  What a perfect holiday gift!

Flavors of Bonaire is unique in that it doesn’t just provide recipes but also informs the reader about the local ingredients which Chef Rick used, as well as the people on Bonaire who provide those ingredients.  Each dish proffers a mini-education in farming or cultivation as it happens on Bonaire, as Chef Rick walks us through the entire process start to finish, including a step-by-step explanation on how to re-create his masterpieces.

Take Chicken Under the Tamarind Tree as an example. Chef Rick says this about his creation:

“I like to keep the ingredients in dishes simple. This dish consists of three playful preparations of the chicken, with the tamarind playing the lead role. Apart from some flavors, the dish consists only of chicken and tamarind. I consciously chose the different parts of the chicken so you can use everything.”

— Chef Rick van den Broek

Other recipes include Duck in the Cornfield, The Goat, the Spinach, and the Sweet Potato, and for dessert, Rincon on Fire.

Flavors of Bonaire is launching the new cookbook tomorrow, December 8, 2017, at La Cantina Cerveceria starting at 4:30 PM.  This is the perfect time to get your autographed copy, as Chef Rick will be available for signing.

For those who fell in love with Chef Rick’s culinary genius, there are two more opportunities to enjoy his cuisine, as he is preparing two evenings of special dining with a three-course-dinner tomorrow night, Friday, and Saturday evening as well.  Friday’s dinner will be at La Cantina Cerveceria (call +599 717-3595 for reservations), and Saturday’s dinner will be at Restaurant At Sea (call +599 701-0134 for reservations).

Be sure to get your very own copy of the limited edition of Flavors of Bonaire! It can be found on Bonaire at La Cantina Cerveceria or at van den Tweel Supermarket. Those in the European Netherlands can order their copy online at Flavors of Bonaire.  Cost is $34.99 or €34.99.

(Source:  Flavors of Bonaire)


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Susan Davis, Bonaire InsiderSusan Davis has been living on Bonaire for over 25 years. She is a PADI Master Instructor, and an underwater and topside photographer. She also enjoys writing for The Bonaire Insider tourism news blog. 


 

 

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