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AUGUST 2012Established 1947

thisweek.bm

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WHAT’SOn The Cover: Ana Luna Adventures, more on page 12

Cover Photo By: Candice E. Dickinson

By Roger CrombieBERMUDA

When you think of summer in Bermuda, or even farther afield, what comes to mind is the heat. The grinding, unending heat. For those who live in colder climates, it’s a blessing. For me and many of my Bermudian friends, it’s hell.Not being a great fan of air conditioning, when I lived in Bermuda I used to suffer through the summer and most of the spring and autumn with only an electric fan for company. I worked from home. If the windows were open, spiders, flies and hideous, multi-tentacled anomalies would roar indoors by the thousand, so I kept the windows closed, thank you very much. For part of the year, this was an excellent strategy. Only one foot-long centipede ever made it into the house, resulting in my sole appearance above the fold in the Royal Gazette. The photo showed me holding a giant monster with legs all over it. The caption read: “Roger Crombie (left) with a disgusting beast”. They added the ‘(left)’ in case you weren’t quite sure which one of us was the disgusting beast.Come summer, the closed-window strategy was less than optimal. I’d have to work naked, but that was only part of the solution. I’d wrap a towel around my neck to cope with the sweat. When the towel was soaked through, I’d exchange it for a new one. This desperate behaviour and my lack of a washing machine kept the Quicky Licky laundromat in business.This worked, kinda, for years, until one summer I went away for a few weeks. At the time, I had hanging in the centre of the living room a rubber chicken, as you do. When I returned, the chicken had melted into a disgusting gooey mess all over the parquet flooring. I didn’t much care about the floor — it wasn’t mine — but the loss of the chicken was a heavy blow. I’ve never quite understood why an inert clown’s prop couldn’t survive the heat, but I could. I’m hardier than a rubber chicken: that’s something, I suppose.I’ve only ever once fainted from the heat. It was in Athens. I had driven down with a girlfriend, who wanted to see the Colosseum and refused to believe that it was 800 miles north-west of Athens, in Rome. We wandered the streets searching for it, to prove me wrong.The temperature was 48 Celsius, which is 118 in English money, in the shade. We were just about the only ones strolling along the boulevards. Everyone else was sitting in the shade. Suddenly, everything became slow motion and I found myself walking down stairs, only I was on a level street. I was fainting. They don’t teach you that in school. I walked down the stairs until I was face-down on the sidewalk. I don’t know what happened next, but I do recall coming out of it with an orange soda in my hand and several people berating me. And now Greece is bankrupt.Mad dogs and Englishmen, inna?

Available at Gibbons Company, Brown & Co., & A.S. Cooper

meet the team …peter

equilla

horst

candice simona

ha ha …inside …

Publisher: Bermuda Directories LimitedEditor: Candice E. Dickinson e: candice@thisweek.bmGeneral Manager: Horst Augustinovic e: netlink@cwbda.bmProduction: Peter Marsh e: peter@bermudadirectory.comAccounts: Equilla Rawlins e: quill@bermudadirectory.comSales & Marketing: Simona Terceira e: simona@thisweek.bmDesign & Concept: Peter Marsh, Candice E. DickinsonPhotography: Candice E. Dickinson, Simona Terceira, Various contributing PhotographersPrinters: Royal Gazette Limited Distribution: Kenny WatsonWriters: Candice E. Dickinson, Simona Terceira, Roger Crombie, Horst Augustinovic, Paul Adams, Dr. Edward, Cecil HarrisOffice Address: 13 Addendum Lane, Pembroke HM 07Mailing: P.O. Box HM 937, Hamilton HM DX, BermudaTelephone: 441-295-1189Fax: 441-295-3445E-mail: info@thisweek.bmWeb: www.thisweek.bm

FRAGRANCE of the month …The enchanting debut fragrance from chart topper Justin Bieber is anything but ordinary, revealing a cascade of fruity floral notes and touches of sensual woods that is so feminine. Wrap yourself up in the energy and passion of his world every day. The pretty bottle is a gift from Justin to his fans, with a removable crystal heart charm that lets you wear his heart on your sleeve. Proceeds from the fragrance will be donated to the Make a Wish Foundation who grant wishes for children with life-threatening illnesses, and Pencils of Promise who build schools in developing countries.

SoMEDAy by Justin bieber | Womens - Eau de Parfum

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Calendar of Events .......................................................................1Water Sports .................................................................................5Nightlife Spotlight ........................................................................6Health & Beauty ...........................................................................7In the Arts .....................................................................................7Bermuda History ..........................................................................9Golf Across The Island ..............................................................11Business of the Month ................................................................ 12Where to Eat and Drink Guide ................................................. 13What’s Cooking Bermuda .........................................................16

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CALENDAR of events …AUGUST 9 - 31

CULTURAL EVENTSDOLPHIN QUESTDaily, Bermuda Maritime Museum, Royal Naval DockyardReserve your Encounter Today! Tel 441 234 4464DESTINATION DOckyArDMondays, 7:30pm - 10:00pm, Royal Naval DockyardInfo: tel 441 239 0514, www.thewestend.bmBErmUDA INSTITUTE Of OcEAN ScIENcES TOUrSWednesdays, Bermuda Institute of Ocean Sciences (BIOS), 17 Biological Lane, Ferry Reach, St. George’sInfo: tel 441 297 1880 or website www.bios.eduAfTErNOON HIGH TEA By SwEET PWednesdays, 2:00pm - 5:00pm, The Bermuda Perfumery, Stewart Hall, Queen Street, Town of St. GeorgeInfo: tel 441 747 2060HArBOUr NIGHTSWednesdays, 7:00pm - 10:00pm, Front Street, City of HamiltonInfo: Free, tel 441 295 4201, www.bermudachamber.bmGOmBEy SATUrDAyS IN THE PArkSaturdays, 12:00noon - 1:00pm, Queen Elizabeth Park, (Queen Street entrance), City of HamiltonLive Entertainment: 12:00noon – 12:40pm Gombey Performance: 12:40pm – 1:00pmInfo: Free, tel 441 292 0023, www.GoToBermuda.comcITy fAmILy fESTIvALAugust 19, 2:00pm - 7:00pm, City Hall Car Park, Church Street, City of HamiltonInfo: Free, tel 441 292 1234, website www.cityofhamilton.bmBErmUDA cIvIc BALLET PrESENTS ‘rOmEO & JULIET’August 22 - 25, 8:30pm, Fort Hamilton, PembrokeInfo: Tel 441 747 0163, helle@northrock.bmHISTOrIcAL HEArTBEATS LEcTUrE SErIESAugust 23, 12:30pm, Coco Reef Resort, South Road, PagetInfo: Tel 441 292 1681 or www.communityandculture.bmTHE 1ST ANNUAL DOckyArD ArT fESTIvALAugust 25, 5:00pm - 8:00pm, Royal Naval DockyardInfo: Free, tel 441 234 1709, artcentre@ibl.bm or www.artbermuda.bmTHrIfTy SATUrDAySAugust 25, 10:00am - 2:00pm, Rubber Tree Market, Parking Lot of Warwick Post Office, Middle Road, WarwickInfo: tel 441 519 1802, email fatimayainc@gmail.com

ART IN THE CoMMUNITy

mASTErwOrkS mUSEUm Of BErmUDA ArTDaily, Masterworks Museum of Bermuda Art, Botanical Gardens, 183 South Road, Paget*A Rock & An Ocean Exhibit*A Life at Sea ExhibitInfo: tel 441 236 2950 or www.bermudamasterworks.com

wINDJAmmEr II GALLEryDaily, Fairmont Hamilton Princess Hotel, Ground Floor*Various artists featured including an in studio painterInfo: Free, tel 441 295 1783, email windjammer2@logic.bm‘ALL DrESSED UP’ By ArTIST SHELLy HAmILLDaily, 10:00am - 6:00pm, Regali Boutique, Rosewood Tucker’s Point, 60 Tucker’s Point Drive, Hamilton ParishInfo: Tel 441 298 4035BErmUDA NATIONAL GALLEryMonday - Saturday, Bermuda National Gallery, 1st Floor, City Hall & Arts Centre, 17 Church Street, Hamilton*The Bermuda Biennial Exhibition*Impressions of Bermuda: The David L. White Collection *Thursday Tours @ 10:30amInfo: Free, tel 441 295 9428, director@bng.bm or www.bng.bm‘SUmmEr LOvIN’ ArT ExHIBITIONMonday - Saturdays, Common Ground Café, 11 Chancery Lane, HamiltonInfo: Tel 441 292 2353 or www.commonground.bmBErmUDA SOcIETy Of ArTS Monday - Saturday, 2nd Floor, City Hall & Arts Centre, 17 Church Street, Hamilton‘Through a Child’s Eye’ by Tricia WaltersAugust 9 - 15, Gallery BTrash Art Workshop for KidsAugust 11, 10:30am - 12:30pm“Quick Draw” (part of the Family Fun Festival)August 19, 10:00am - 4:00pmPuppet Making Workshop with Alexander Winfield(for children aged 8 and up)Monday August 20, 10:00am - 4:00pmInfo: Tel 441 292 3824 or www.bsoa.bmST. GEOrGE’S 1612-2012: cELEBrATING 400 yEArS ArT ExHIBITIONTuesdays. Wednesdays & Thursdays, 11:00am - 2:00pm, ACE Gallery, ACE Building, 17 Woodbourne Avenue, Hamilton. Info: Tel 441 295 5200

SPoRTSkIck STArT yOUr mETABOLISm AT fITNESS BAy rESOrTDaily, Fairmont Southampton, Southampton Info: Tel 441 232 2348 or www.fitnessbayresort.com, facebook FitnessBayResortBermuda‘SPIkE-fEST’ vOLLEyBALL TOUrNAmENTAugust 11, 9:00am - 3:00pm, Horseshoe Beach, South Road, SouthamptonInfo: Tel 441 291 1898 or www.bermudavolleyball.bmfIrST DIvISION crIckET GAmESAugust 12, 19, 26, 11:00am, Played on cricket fields island wideInfo: tel 441 292 8958 or websitewww.cricket.bmPrEmIEr DIvISION crIckET GAmESAugust 12, 26, 11:00am, Played on cricket fields island wideInfo: tel 441 292 8958 or website www.cricket.bm

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CALenDAr of events …BErmUDA fITTED DINGHy rAcESAugust 12, 26, Island wideInfo: tel 441 236 4411 or website www.rhadc.bmEASTErN cOUNTy crIckET GAmESAugust 18, 10:00am, Sea Breeze Oval, Bailey’s Bay, HamiltonInfo: tel 441 292 8958 or www.cricket.bm5TH BErmUDA ITf BEAcH TENNIS INTErNATIONAL TOUrNAmENTAugust 24, 26, Tournament venue: Horseshoe Bay Beach, SouthamptonInfo: www.bermudabeachtennis.com

ENTERTAINMENT

HOT fUN IN THE SUmmErTImE AT THE fAIrmONT HAmILTON PrINcESSDaily Events, The Fairmont Hamilton Princess, 76 Pitt’s Bay Road, PembrokeInfo: Tel 441 295 3000 or website www.fairmont.com/hamiltonfLANAGANS & OUTBAck SPOrTS BArWeekly Entertainment, Front Street, HamiltonInfo: www.flanagans.bmSwIzzLE INN BAILEyS BAy & SOUTH SHOrEWeekly Entertainment, 3 Blue Hole Hill, Info: 441 293 1854Weekly Events, 87 South Shore, Warwick, Info: 441 236 7459frOG & ONION PUB LIvE ISLAND mUSIcWeekly Entertainment, Royal Naval DockyardInfo: 441 232 0571BONEr BAr - BONEfISH BAr & GrILLWeekly Entertainment, Royal Naval DockyardInfo: 441 234 5151 or www.bonefish.bm‘DEATH By DIScO’ DINNEr, DIScO AND DrAmAMondays & Thursdays, 7:30pm, Shine’s House of Music, 91 Reid Street, City of HamiltonInfo: Tel 441 293 9092cAfé cOcO SUmmEr BBQThursdays, Coco Reef Bermuda, 3 Stonington Circle, South Road, PagetInfo: Tel 441 236 5416SUNDAy AfTErNOON ENTErTAINmENT AT cOcO rEEf rESOrTSundays, 12:30pm - 3:00pm, Coco Reef Resort, 3 Stonington Circle, South Road, Paget Bermuda Info: Tel 441 535 7022TONy BArI SOLO PIANISTSundays, 8:30pm - 11:30pm, The Reefs Hotel Lounge, 56 South Shore Drive, SouthamptonInfo: tel 441 236 1314, email tbari@northrock.bm or website www.bermuda.com/tonybarimAGIc 2012 THE rENAISSANcE!Sundays - Thursdays, The Harbourview Ballroom, The Fairmont Hamilton Princess, 76 Pitt’s Bay Road, PembrokeInfo: Tel 441 278 1500 or website www.ptix.bm

LEmON TrEE cAfE - HAPPy HOUrFridays, 5:00pm - 9:00pm, 7 Queen Street, City of HamiltonInfo: Free. tel 441 292 0235 vIcTOrIA GrILL “rUm BAr” HAPPy HOUrFridays, 29 Victoria StreetInfo: Tel 441 296 5050THE TONy BArI DUOFridays, 8:00pm, The Sunset Lounge, Pompano Beach Club, 36 Pompano Beach Road, Middle Road, SouthamptonInfo: tel 441 236 1314 or website www.bermuda.com/tonybarimOONLIGHT mOvIE SErIES August 11, Shelly Bay Field Info: www.moonlightmovieseries.com.SALSAmANIA PrODUcTIONS PrESENTS: “mAmBO NIGHTS”August 11, Harbourview Ballroom, Fairmont Hamilton Princess, 76 Pitts Bay Road, PembrokeInfo: Tel 441 799 6616 or web www.bermudasalsa.comDANcESATIONS ANNUAL DANcE SHOwcASEAugust 25, 2:00pm - 7:00pm, City Hall & Arts Centre, 17 Church Street, HamiltonInfo: Tel 441 335 3271or www.dancesations.bmmOvIE NIGHT ON THE GrEENAugust 31, Riddell’s Bay Golf & Country ClubInfo: The cost is $35 for adults, $17.50 for children under 12 and free for under-4s. Tel 441 238 1060

kIck STArT yOUr mETABOLISm AT fITNESS BAy rESOrT

Fitness Bay Resort is Bermuda’s first results oriented weight loss program. Located at Fairmont Southampton, enjoy hiking, stimulating cardio, core strength classes, amazing low calorie nutritious cuisine and practical education to help you succeed. Choose from week, weekend, and full & half day programs.

Tel: 441 232 2348 Email: info@fitnessbayresort.comWeb: www.fitnessbayresort comFacebook:FitnessBayResortBermudaHiking and cycling tours also available!

CALENDAR highlight …

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Blending into the rocky bottom of the Dolphin Quest Bermuda Keep is a magnificent 250 pound green sea turtle named Challenger. Being 22 years of age Challenger has just reached maturity and could still grow up to 400 pounds as his species lives to an average of 80 years.

Challenger is awfully sleepy throughout the winter months due to the colder water temperature and most often will be found sleeping lodged under a rock in his pool. In order to conserve energy he can hold his breath up to 5 hours by slowing his heart rate to 1 beat every 9 minutes, so it can be hard to find him unless you look carefully. As the sea temperature in Bermuda starts to rise throughout the summer, to a high of around 86 degrees Fahrenheit, Challenger will become increasingly active. Once he begins to move and swim about more, Challenger will start back to “school” and begin learning new behaviors from his trainers.

While you may not think that a turtle can be trained, Challenger is actually a quick learner. He is already trained to swim through a gate to move from one pool to another. Now we are working on training him to swim from one trainer to another (A to B training). Challenger is learning that when one trainer gives him the signal and he is pointed to the other trainer, he is to swim to the other trainer. When he arrives at that other trainer, he is rewarded with fresh romaine lettuce. Green sea turtles primary dietary sources in the wild are sea lettuce and sea grasses, in addition to jelly fish during the juvenile stage.

Just like with our dolphin family, Challenger greatly benefits from training in order to remain physically and mentally stimulated. And after just a few months trainers are already looking to see his full potential and making his training even more challenging by sending him between two pools and eventually even through hula hoops!

ANA LUNA ADVENTURESContact Capt. Nathan, Grotto Bay Beach Resort, 441 504 3780www.analunaadventures.comExperience the scenic and historic sights of Bermuda’s eastern end in grand fashion aboard ‘Ana Luna’ a 45’ Luxury Catamaran. Ana Luna offers both private cruises for half or full day in addition to regularly scheduled departures for snorkeling (Tuesday and Thursday 1:00 to 5:00pm ) and Sunset Cruise (Tuesday and Thursday 5:45pm to 8:45 pm ) and Gloworms viewing (2 and 3 days after full moon ).Ana Luna offers an Extensive Wine and Beer selection and can arrange for catered ‘Ana BQ’ meals served aboard at anchor in some pretty cute spots... Sail away to experience Bermuda’s scenic and historic east end..•Sail & Snorkel & Swim•Sunset Circumnavagation & Historic Sights of St. George’s•Sun Day Fun Day!!•Biolumenecent Glo Worms•Live Aboard for up to 3 couplesCome along for an Adventure and see why Ana Luna is termed the ‘Sea Lover’..!!AXIS ADRENALINE WATERSPORTSCall 441 537 1114 or visit www.axisbermuda.com “Go Play Outside” Experience Bermuda like never before with AXIS ADRENALINE PROJECTS, Bermuda’s newest luxury watersport provider. AXIS provides the highest standard of performance for novice and advanced riders or skiers. Instructors boast more than 10 years experience and offer lessons in wake-boarding, wake-surfing, wake-skating and waterskiing. Combined with tubing and snorkeling, AXIS ADRENALINE caters to all ages!Our unique design allows comfortable seating for 10 to enjoy shoreline tours or access your own secluded beach for lunch, a perfect family outing!Whether it’s pushing your limits or just pushing pause, AXIS is your #1 choice. Island wide pick ups available.

BLUE HOLE WATER SPORTSCall 441 293-2915 or visit www.blueholewater.bmGrotto Bay Beach Resort If you’re looking for a fun day on the water let the friendly professional staff at Blue Hole Water Sports show you how. Bermuda is at its best when experienced from the water and there is no better way to do that than in your own boat! We rent 13ft Boston Whalers (max 4 people) outfitted with steering consoles and bimini tops. Complimentary snorkel gear and coolers included. We are in close

IN & oN THE WATER …

AXIS ADRENALINE P R O J E C T S

mEETChallenger

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proximity to some lovely beaches and secluded islands. We also offer Sunfish Sail Boats, Windsurfers for the beginner and advanced and single and double Kayaks all at Bermuda’s best rates.

BRIGHTSTAR IICall Oyster Point Yacht Charters 441 238 0116 or 441 238 SAIL or call Captain Brian W. Billings 441 535 7704email billings@ibl.bm or visit www.oysterpointyachtcharters.comWelcome aboard this luxurious Tayana 55ft yacht, available for your office and private entertaining. Enjoy a sail or cruise on Bright Star II and have brunch, lunch, dinner or just cocktails aboard. Over night charters are also available. We can provide it all.

CHELONIA AVAILABLE FOR PRIVATE CHARTER. Call 441 334 9771email cheloniabermuda@gmail.com or website www.cheloniabermuda.comBermuda’s premier private charter catamaran, “Chelonia”, is a luxurious blue water cruising catamaran: the perfect choice for intimate getaways, corporate entertaining, and a spectacular way to spend time on the water with family and friends……. 43’ long and 25’ wide, “Chelonia” was built by award winning Voyage Yachts of Cape Town South Africa, and launched in 2000, specifically for charter in Bermuda. Beautifully maintained, she is the only catamaran in her class on the Island. Island wide pick ups available.

IN & oN THE WATER NIGHTLIFE spotlight

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Drop by Bermuda Bistro at the Beach on Tuesdays, Wednesdays & Thursdays from 7:00pm - 10:00pm and listen to Mike Hind live playing his Ukulele!

The Beach serves dinner from 6:00pm - midnight and is Bermuda’s own PARTY HEADQUARTERS conviently located on Front Street in the Heart of Hamilton. Be sure to try out a Bacardi OakHeart Punch! Delicious to the last sip and the perfect summer’s eve cocktail.

Bacardi OakHeart PunchDOLPHIN QUESTCall today 441 234 4464 or visit www.dolphinquest.com National Museum of Bermuda, 15 The Keep, SandysFeel the thrill of a lifetime as you touch, swim with and even kiss a dolphin! Let loose, laugh and have loads of fun swimming with dolphins in our tropical paradise. There are many programs and dolphin encounters designed just for you. SNORKEL PARKCall today 441 234 6989, Royal Naval Dockyardwww.snorkelparkbeach.comSnorkel Park Beach is the place to go for fun in the sun or under the stars. A limestone tunnel will lead you into a tropical oasis with a white sand beach, bar and restaurant and all the watersports you would want at one stunning location!

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HEALTH & beauty …

THERMAGE... This FDA approved procedure is now one of the most popular anti aging treatments being used today. This is accomplished by using controlled radio frequency energy to tighten tissue and increase Collagen production. With aging,

Collagen production slows so skin becomes loose and saggy causing wrinkles and fine lines to develop. Unlike lasers Thermage works on all skin types so patients with darker skin can be treated.

Also known as the Thermalift procedure, patients no longer need to take time off in order to define their jaw line, lift their eyebrows, tighten their neck and reduce wrinkles around their cheeks and mouth. We are the only skin care clinic that offers this physician- only treatment in Bermuda performed by a registered nurse. The machine is only purchased through a plastic surgeon or dermatologist office. We are proud to introduce the latest treatment tips that are larger, faster and more effective than before. The treatment session can range from 30 to 90 minutes depending on the site being treated.

Thermage for men is becoming the trend for basically the same reasons that women are attracted to Thermage. There is no downtime and the results are very natural. In today’s job market there is so much competition especially for high level professionals that a youthful look is becoming as important to men as it is for women. As the word gets out we will see more men taking advantage of this skin tightening opportunity.

Thermage is the only non-invasive procedure that can lift sagging eyebrows, increase prominence of the cheekbones, re-define the jaw line and improve appearance of saggy necks in a single session that can last for years. No surgery, no needles, no downtime!

Call Ms. Lawrence for a free consultation to see if you are a candidate 441 295 9963.

THEFACELIFToF THEFUTUREBy Willi Lawrence, Dermatology & Skin Care Center

ART matters …

By Lisa Howe, DirectorBermuda National Gallery

BERMUDA NATIoNAL GALLERy’S 2012BACARDI LIMITED ExHIBITIoN oF CoNTEMPoRARy BERMUDA ART

The Bermuda National Gallery’s 2012 Bacardi Limited Biennial Exhibition of Contemporary Bermuda Art, in its 10th year, continues to serve as an artistic barometer–– a measure of where the artist and their contemporaries rest within the dialogue on what is art of the day.

Understanding this exhibition as a discourse is important. A ‘biennial’ is open, without guidelines or finite conclusions; it is purposefully adaptable and responsive to the shifts in contemporary art and surrounding ideas. What is specific: Bermudian artists and residing foreign nationals are invited to submit up to five pieces of art (created within the last two years and previously not exhibited on Island) to be juried by guest curators. This year 56 artists submitted 186 works to be juried by Naomi Beckwith, curator from the Museum of Contemporary Art, Chicago, and Trinidadian artist, curator and writer Christopher Cozier.

The jurors observed how Bermuda has a “history of people passing through and perpetually re-imagining and refashioning the space.” This idea of flux has implications for contemporary practice and this exhibition, which “raises questions…about who or what arrives on Bermuda’s shores? What ideas – ways of seeing and making – are passing through and being processed by the transient and permanent local populations within the current moment? ...

The challenge, then, is to create a biennial that creates…a platform where these multiple visions are contested and play off each other. The hope is to not put forth an ideal…but to posit that the contemporary context in Bermuda is one where multiple temporalities and national visions can coexist.”

As always, we look to our exhibitions to create unique experiences, to re-configure the museum space and serve as sources of inspiration and education. Looking across the history of the exhibition, now in its tenth year, it is clear that for such a small community, we have very much to be proud. Art is alive in Bermuda. Please join us in celebrating the 2012 Bacardi Limited Biennial of Contemporary Bermuda Art.

Complimentary admission. Tours each Thursday at 10:30 am. Call ahead to confirm: 441-295-9428.

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Featherbed Art Studio, tel 441 294 2468, 2 Featherbed Alley, St. George’s, emma@featherbedartstudio.com

ARTISTS of the month …

CHARLES ZUILL & EMMA INGHAMFeatherbed Art studio, st. George’s

Nestled just below the St. George’s Historical Society on the corner of Featherbed Alley and Duke of York Street in the beautiful Town of St. George, you will find the Featherbed Art Studio. Just a short walk for visitors from the Town Square, the Featherbed Art Studio is a must see for inspiration, original Bermudian artwork and the charming company of resident artists, Emma Ingham and Charles Zuill. CHARLES & EMMA MET BACk IN THE DAy… In the early 1970’s Charles had an art studio in Flatts that he shared with fellow artist Desmond Fountain. Together they held open house workshops regularly, supplying models and tools to invited artists. Emma started attending on Wednesday evenings with a number of other artists. Collectively these gatherings led to bigger things and places that we know today as The Bermuda National Gallery and the Arts Centre at Dockyard. Now Charles and Emma both work out of the Featherbed Art Studio in St. George’s.

CHARLES ZUILLCharles is an inspirational

figure in our local arts scene. He is a founding trustee of the Bermuda National Gallery; until 1998 he was the president of the Bermuda Arts Council; he is a former professor of the Bermuda College and was one of the founders of the Bermuda Arts Centre in Dockyard. Charles is a traveler and spent much of his time abroad. His studies included a Ph.D. in Art Theory and

Criticism at the New York University, an MFA in Painting and Printmaking at the Rochester Institute of Technology and a B.A. in Fine Arts at the Atlantic Union College. Charles went on to teach in Michigan, returned to Bermuda where he taught at Bermuda College for 17 years and then back to Michigan teaching for another 5 years after retiring in Bermuda. Charles developed many special relationships along his way and his students still contact him today. With his family in London, he continues to travel regularly. If you are lucky enough to find him at the Featherbed Art Studio be sure to chat with him, you are definitely bound to learn a thing or two and will be inspired by all that he has to say and show you.

“My work is more that of allowing natural forces to work on my canvas leaving its trace as evidence of its process. I use natural materials in as natural a way as possible to create real landscapes – real – not realistic.” – Charles Zuill

EMMA INGHAMEmma is a well known and

respected Bermudian artist, particularly admired are her figure drawings and use of bold sun filled colours in her water colour paintings. There is a real sensitivity in her work. One might find oneself emotionally connected to her use of colour and brush strokes.

Emma studied at Parsons School of Design in New York City. When she returned to Bermuda from New York she became a fashion illustrator for the local leading stores and until 2001, for many years, Emma owned an advertising agency, Harris & Mitchell Associates. Emma always found herself making art, attending art related get togethers and workshops such as the one where she first met Charles Zuill. Emma has always had a studio someplace or another across the island. If she didn’t have models she would find them, once using students from a next-door Marshal Arts class. Emma was the Editor of This Week in Bermuda for a number of years, she worked for Island Press, the Bermuda Sun, Troncossi Public Relations and freelanced for a number of Government Departments including the Bermuda Department of Tourism. Emma mentioned her need for a suitable space to Jeannie Olander, President to the St. George’s Historical Society(SGHS). It was Jeannie who unlocked the door to the vacant space underneath Mitchell House; that was 7 years ago. Featherbed Arts Studio has become a neighbourhood attraction with artists, visitors, locals and even school children who stop by daily to see what is happening at the studio.

The Featherbed Art Studio is a working studio and doesn’t have set gallery hours. You are always welcome to pop by and see if the doors are open. If you would like to book an individual art lesson or have a group interested in a lesson with Emma or Charles, please contact them directly to set everything up.

By Candice E. Dickinson

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Before the world was known to be round and before Columbus sighted the Bahamas archipelago in 1492, Salt Cay in what are now the Turks and Caicos Islands was to all appearances at the end of the world. It appears so today, with its 60-odd inhabitants, derelict salt ponds or salinas, and a stunning array of decaying houses partly built in the Bermuda architecture idiom. The original Amerindians, the Arawak, might have occasionally rowed over for some sea salt, naturally dried in the salinas, but they and their successors, the Caribs, for whom the sea is named, would not have tarried long on the 2.5 square miles of low-lying sand dunes and marshes.

No one took much notice of the place until 1681, when Bermudians, intent on finding materials for trade, settled in Grand Turk to rake salt there and on Salt Cay. Salt remained the main industry of the Turks and Caicos until the 1960s, when falling world prices for that essential commodity fell through the floor. On Salt Cay, the Bermudian Harriott family ran the trade, though it was nationalised in the 1950s, breaking the heart of the family patriarch. Unfortunately, the fashion for organic sea salt was several decades away, for it might have saved the industry on Salt Cay.

The islands were taken away from Bermudian control by the British Government and given to the Bahamas until 1848, when the inhabitants asked to be transferred to Jamaica. They remained under the charge of Kingston until 1962, when Jamaica became independent. Such a state of affairs was slated for the Turks and Caicos in 1982, but the decision was turned aside. It remains today, like Bermuda, a British Overseas Territory, of which there are 14 including such exotica as Pitcairn, Tristan da Cunha and the South Sandwich Islands. Of the fourteen, 11 are islands, so the Empire is ending as it began, on remote oceanic islands, Bermuda being the first island inhabited in 1612 and after Jamestown, Virginia, the second British overseas settlement.

HERITAGE MATTERS

Having very little in the way of resources at home, Bermudians in the late 1600s began to look overseas for opportunities for trade. Natural salt ponds had been seen in the Bahamas archipelago, including islands in its southern reaches, such as Salt Cay. The sea flooded low-lying areas and when the waters evaporated, natural salt crystals formed. To accelerate the process, Bermudians cut down the primeval forests to heat up Salt Cay, ushering in an early form of global warming on a very local scale. The island today reflects that devastation in its lack of mature trees of any type. Thorny acacia, prickly pear and other vegetation, that like arid conditions now prevailing at Salt Cay, have overtaken mahogany and other West Indies endemics.

Salt Cay is an important monument to a vital industry that once supported the Turks and Caicos and put many a pretty penny into Bermuda, which received the profits of the salt taken to Newfoundland for the salting of cod.

AT THE END oF THE WoRLD AT SALT CAy

Left: The White House at Salt Cay was built in the Bermuda architectural idiom.

(Below) Much remains of the saltpans, or Salinas, at Salt Cay, Turks & Caicos Islands.

Above: A residual mound of salt in the salt storage cellar of the White House.

by Dr. Edward Harris, MBE

The Golden Age of Bermuda Post CardsBy Horst Augustinovic

A beautiful collection of 500 old Bermuda Postcards from the late 1900s to the mid-20th century, showing the development from plain monochrome cards to the exquisite hand tinted examples of later years.

Available Islandwide wherever fine books are sold

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Do you know…by Horst Augustinovic

– Email comments to: netlink@link.bm

Part III – ‘Bermuda, A Colony, A Fortress and A Prison or Eighteen Months in the Somers Islands’ by Col. Ferdinand Whittingham

by Horst Augustinovic

Col. Whittingham was stationed in Bermuda in 1855/56 and during his time on the island wrote a 298-page history of Bermuda and Bermudians from a garrison officer’s perspective. In his preface he wrote: Bermuda possesses a three-fold claim to the attention of Britons, – as a colony, a fortress, and a prison. As a colony; it claims interest from its remoteness, the beauty of its scenery, the salubrity of its climate; and also from its having been

The 1857 title page of ‘Bermuda,

A Colony, A Fortress and A Prison’, signed by the author.

Commissioner’s House on Ireland Island. ‘H.M.S. Nile’ in Grassy Bay.

The Summer Sleeping Tents of the Dockyard Troops with

Col. Whittingham, his wife, daughter and her nanny.

An earlier Government House at Mount Langton showing the Governor in his

impressive carriage.

Hamilton – West End of the Wharf.St. George’s from Barrack Hill.

A View from Gibbs Hill.The Dockyard, Camber, Hulks & Barracks.

the earliest colonized of our islands in the western hemisphere. As a naval and military fortress; its value, if not duly appreciated by us will, one day, certainly be so by the Americans. Lastly, as a prison, Bermuda, as the receptacle of our worst convicts, must assuredly possess some degree of interest for every Briton who values the security of his life and property. Col. Whittingham’s comments as to the value of Bermuda as a naval and military fortress to the Americans certainly proved correct, starting with World War I through to the end of the Cold War in the 1990s. ‘Bermuda, A Colony, A Fortress and A Prison’ includes 8 interesting illustrations printed in duotone lithography based on photographs taken by H. Whittemore, a daguerreotypist who worked in North and South America, as well as the Caribbean, and known for the quality of his images, using a mirror for a reflector.

This fold-out map of Bermuda is included in the book.

Do yoU kNoW ……ABoUT THE FIRST BERMUDA BookS?

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GoLF PRo oF THE MoNTH cOrNELL BEAN

GoLF PRo tuCker’s point GoLF CLub

By Simona Terceira

Cornell Bean began playing golf at Port Royal Golf Course when he was 8 years old. In 2009 he joined the Tucker’s Point Golf Club. Cornell began his career in the golf business for the love of the game. He now enjoys bringing the game of golf to people who have never played and helping those who play on a regular basis become better golfers. He has been teaching the game to beginners, novice players and experts for the past 29 years. His true enjoyment comes from seeing those individuals succeed in improving their golfing abilities. To DATE, WHAT ARE yoUR PRoUDEST GoLF ACCoMPLISHMENTS? I have been a PGA Match Playes Champion 8 times and am a Bermuda Master Champion. I have represented Bermuda in several competitions; have been in the World Cup qualifying team for Jamaica in 1992 and 1995 and competed for the Dunhill Cup in 1989 and 1990. HoW WoULD yoU CLASSIFy yoUR TEACHING STyLE AND WHy Do yoU FEEL IT IS THE BEST WAy?In my 29 years of experience I’ve managed to really simplify the way I teach. I like helping the students understand what they are currently doing, why what they are currently doing is a bad thing, what change we are going to make and why we are making it. WHAT IS yoUR FAVoURITE CLUB IN yoUR BAG AND WHy? My favorite club is my sand wedge. I practice with it more than I practice with any other club. It is important to understand the mechanics of the sand wedge and the effects it has on your golf ball. You can keep the shot low or hit the ball high and close to the pin. Because of its loft and bounce design, you will even be able to get that backspin on the green that you have searched for in your game. WHAT IS yoUR DREAM FoURSoME?My son Cornell Jr., Tiger Woods and Yani TsengWHAT ARE yoUR THREE ToP TIPS FoR BECoMING A BETTER GoLFER?Have a good basic set up, swing your arms and rotate your body. WHAT’S yoUR FAVoURITE PART ABoUT GoLFING AT TUCkER’S PoINT?I love the golf course and its elevations. The 18-hole, par-70 Tucker’s Point Golf Course is Bermuda’s premier golf experience. When you play golf at Tucker’s Point you can use all of the facilities. The spa, pool, beach, golf range and even have breakfast, lunch or dinner at one of the restaurants.

You can contact Cornell Bean for a golf lesson at 441 298 6970

GoLF across the island …

PGA GRANDSLAM TICkETS

Just visit www.thisweek.bm & enter!Win

BERMUDA LINkS CoURSESA traditional ‘Links’ course will have many features such as sandy soil

that drains easily, the course is laid out naturally, so that unusual bumps and slopes in the fairways and greens remain, rather than being smoothed over; Trees should not feature much on the course.

Fairways should never be watered (except by nature) and the whole course plays firm and fast; landing the ball short of the green is part of the strategy, creating interest and changes depending on weather.

The US Open and The Open (often incorrectly referred to as the British Open) are generally played on firm fast surfaces that allow a lot of roll and encourage the use of a running shot onto the desired target. The color on the TV is ‘tweaked’ to make it look green when in actual fact the course is quite brown. So we think that the course should be green when in actual fact what they are watching is quite different to reality.

The classical British links courses are coastal strips of land between the beaches and the inland agricultural areas. The course routes out and back. The No. 1 hole begins at the clubhouse and the front nine plays straight out so that No. 9 is farthest hole from the clubhouse; the direction turns back in at No. 10 and the course ends with No. 18 back at the clubhouse this term, in its purest sense, applies specifically to seaside areas in Scotland. Mid Ocean is designed like this which is the traditional way of doing things but makes it impossible to play 9 holes and difficult to manage. Courses today are always designed to be played as 2 loops of 9 holes.

So “links land” is land where seaside transitions into farmland. Links land has thin soil, making it unsuited for crops. Such land was often, in times past, thought to be worthless because it was not arable for crops. The sand bunkers are natural (the soil was very sandy, after all). But such bunkers had to be deeply recessed to prevent sand from being blown away by the constant wind. This was part of the redesign of Port Royal.

So a true links course is not just any course that is treeless. The term “links” historically applies specifically to strips of land in seaside areas that feature sandy soil, dunes and undulating topography, and where the land is not conducive to cultivated vegetation or trees.

So are the courses in Bermuda links courses?Well the answer is Yes and No, it depends on how they are maintained,

through the use of excessive watering and poor mowing patterns it is easy to turn them into something else.

At Mid Ocean and Tucker’s Point, invasive tree species have been removed, fairways widened to give the poor player opportunity to hit the fairway and the better player more options and strategy. Bunkers should not be flanked by rough but by closely cut grass to allow the ball to continue into the hazard. Over the years trees have been planted and now need to be eliminated to bring back the original design of the golf course. The true beauty of the Links course is that it requires strategy and experience to master the golf course, not just power. Just going for the pin every shot will simply not work. This can be frustrating for anyone that does not understand it, but once you ‘get it’ Links golf is the purest form of golf.

Mid Ocean and Tucker’s Point have returned there courses to the authentic links courses they were designed to be and now offer the true links experience that purists will truly appreciate.

Rosewood Tucker’s Point  |  441.298.6930  |  C 441.300.6930Paul Adams \ PGA Director of Golf

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Sail THe Sea lOverBy Candice & SimonaThe sailing Catamaran ‘Ana Luna’ is a gorgeous 45-foot French

Vessel ideal for relaxation and adventure in Bermuda’s tranquil turquoise waters. Ana Luna is one of only 13 Wauquiez Kronos catamarans ever constructed. Teak decks throughout the seaside and newly refloored salon interior make Ana Luna very comfortable and accommodating. Four private cabins with complete en suite bathrooms round out the interior plan. The bimini-covered cockpit is lovely for relaxed conversation. There are two large trampolines forward where guests love to tan and relax. The oversized pulpits provide good seating while at anchor and underway. The best part is, they are literally hovering over the open water!

Captain Nathan is a Certified Dive Master, World traveler, Environmentalist, Sailor and Outdoorsman for 50 years now. Ana Luna has had many thousands of fun and safe sea miles both in Bermuda and in Caribbean waters.

Ana Luna culinary delights feature a full buffet lunch prepared by the excellent chef at the Grotto Bay Resort, this meal can be added to any private cruise. Massage cruises can also be arranged for both private and come one and all outings. An excellent wine and beer selection is offered aboard at reasonable prices. Captain Nathan caters to your sense of adventure and discovery, he may even share a story or two if you’re lucky !!

First Mate Debbie was born in Spanish Point Bermuda and lived by/in/under the sea for many years. An accomplished poet Debbie is published in the Bermuda Anthology of Poetry and is a proud mother of 3 and newly grandmother to three as well. Her Bermudian Roots go back to the early 1700’s. Debbie is a certified scuba diver, leads the snorkeling tours and shares colourful local information as only a true ‘Mujan can...ANA LUNA oFFERS A WIDE VARIETy oF CRUISES, PRIVATE oR ‘CoME oNE AND ALL’ SAIL SNoRkEL AND SWIMLeaving from Grotto Bay Hotel, the Sail Snorkel and Swim cruise is a 3 hour sail along Bermuda’s north coastline treating you and your family or friends to panoramic views of ancient forts, railway relics and ferry docks. Watch for turtles and fish as Bermuda Longtails fly and chirp

overhead. Ana Luna brings you to a picturesque private cove ideal for swimming and snorkeling. Enjoy a guided snorkel tour and learn fish identification. Hoisting the mainsail again then return to Grotto Bay.*Tuesday, Thursday & Sunday’s 1:45 pm to 4:45 pm. $65 per personSUNSET CRUISELeaving from Grotto Bay Hotel, join Ana Luna for a Romantic Sunset Cruise. In a circumnavigation of St. George’s Island, huge swathes of historic forts, relics, and modern day sights are on display as we pass through Bermuda’s only opening bridge into St. George’s and St. David’s Harbours. Then travel up and around Fort St. Catherine to witness the Sunset of the evening. Cruising back through the Bermuda Railroad Relics, the whistling frogs welcome you back to the dock.*Tuesday, Thursdays, & Sundays 5:45 to sunset (times vary seasonally according to the hour of sunset). $65 per personoTHER SPECIALTy CRUISES oFFERED AS EITHER PRIVATE CRUISE oR ‘CoME oNE AND ALL’ INCLUDE:

• spA morninG with Fun yoGA

• wAter reLAxAtion AnD mAssAGe buFFet LunCh FeAturinG LAvish buFFet meAL

• GLow worms sAFAri (2 and 3 days after the full moon)

• wine tAstinG sunset Cruise

• ‘sAiL the seA Lover, the hAppy CAt’

Call Today 441 504 3780 or visit www.analunaadventures.com

business of the month …12

By Simona Terceira

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It is passion that inspires great Chefs in the kitchen. Extraordinary passion and a genuine love for Bermuda and its people, is what I found when I met with Chef Stephen McCarthy at The Bermuda Bistro at the Beach. Chef Stephen gets very excited when talking about food and how it impacts everything in his life, both personally and professionally. An Ireland native, Stephen moved to Bermuda in 1991. He has been working as the head chef at Bermuda Bistro at the Beach since 2005.wHEN DID yOU fIrST BEcOmE INTErESTED IN cOOkING?I can’t remember a time that I wasn’t interested in cooking. It’s just some-thing that feels so natural to me. As a kid I lived on a farm, my mom always cooked with fresh meats and veggies. I started by helping her in the kitchen when I was about 10 years old. My mom just really encouraged me to get in the kitchen and make a mess. I don’t think either of us had any idea that she was actually giving me the foundation for my future vocation. wHErE wErE yOU TrAINED AND HOw DIffIcULT wAS yOUr TrAINING?I had a passion for cooking so the learning came very easy. I went to school in Ireland and completed the London City & Guilds. I spent a few years in England working at various hotels and then came to Bermuda. TELL US ABOUT yOUr fAvOUrITE GADGET?My favorite gadget has to be a small prep knife. You can do anything with it. wHAT IS THE BEST ADvIcE yOU wOULD OffEr A HOmE cOOkING ENTHUSIAST?Focus on learning the skills and techniques behind cooking, not just following recipes. Listen to people that know what they are talking about.

PLEASE TELL US ABOUT yOUr fAvOUrITE cOOkBOOk?My favorite cookbook is White Heat by Marco Pier White. It was in the late 80’s when Marco Pier was around. He appeared on many TV shows and had a major influence upon me. TELL US ABOUT THE mENU AT BErmUDA BISTrO AT THE BEAcH?We serve food from 9am until Midnight. We serve breakfast, lunch and dinner. Bermuda Bistro at the Beach is well known for fresh food and daily specials. We have a very complex menu and I guarantee that the menu will satisfy any taste.

cAN yOU PLEASE rEcOmmEND A cOUPLE Of DISHES fOr OUr rEADErS TO Try?b r e A k F A s tThere is no better way to start your day than having your breakfast at Bermuda Bistro at the Beach. We serve the best English breakfast on the island and you have to try our fantastic eggs benedict.Cocktail pairing by April Gosling Naude*We recommend a Bloody Mary made with Finlandia Vodka.L u n C hAsk for our daily specials. We usually serve fresh local fish or fresh salad daily. If you feel like pasta I highly recommend the Sweet Italian Sausage Penne, served with cherry tomatoes, spinach leaves, olive oil and chili flakes. *Wine pairing by April Gosling NaudeGreat with a glass of Yellow Tail Pinot Noir/Shiraz.D i n n e rIt’s a must that you try our Steamed Mussels as an appetizer served with a garlic and white wine sauce (Irish style)*Wine pairing by April Gosling NaudeGreat with a glass of Carmen Vineyard Discovery Chardonnay or with chorizos and tomato broth (Portuguese style). *Wine pairing by April Gosling NaudeGreat with a glass of Errazuriz Estate Pinot NoirFor your main course I recommend our famous Proper Fish & Chips, beer-battered fish with steak cut fries and tartar sauce.*Beer pairing by April Gosling NaudeWash it down with a pint of Boddingtons Pub Ale.These are my recommendations, however, Bermuda Bistro at the Beach is also well known for our fresh home made hamburgers, pizza and fresh paninis.

STEPHEN McCARTHyHEAD CHEF The Bermuda Bistro at the Beach

By Simona Terceira

CheF of the month …Sponsored By

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V I C T o R I A G R I L L By Candice & SimonaIt’s hard not to fall in love with Victoria Grill from the minute you walk in the front door. The intimate dining room is on one level and has a large mirroring balcony that overlooks the outdoor courtyard where you can watch patrons at Victoria Grill’s Rum Bar mingling below. We were initially greeted with a big smile from Darko who would be our waiter. Darko is from Croatia and we enjoyed his company from the minute he sat us at our table. Darko started us off with Victoria Grill’s famous Guacamole and Chips. We watched him prepare the dish tableside using fresh avocado mixed with just the right amount of carefully cut tomatoes, red onion, cilantro, jalapeño, fresh limejuice and salt and pepper to taste. This dish is a must and it is perfect for sharing with a group of friends, the family or a romantic date.Kevin, the General Manager, greeted us with a big smile and his excitement about us being there to try a tasting menu of popular features got us very excited. He started us with Ceviche. This dish is made with local raw wahoo that has marinated in citrus juices. We learned that the acid from the limes and lemons changes the structure of the proteins in the fish, essentially “cooking” the fish without using heat. It is crispy and light, made with chunks of fresh avocado and arugula, a perfect starter on a warm summers eve. Next Kevin came to our table with a dish I had never heard of. Roasted Bone Marrow. Simona had tried it many times as it is a popular dish in Romania where she is from. We learned that this is a very nutrient-rich dish. It is served with a red wine demi glaze, frizzled onions, parsley salad and sliced bread for dipping. At first I thought it had a funny texture but the taste overpowered any second-guessing I had made and so it was delicious to the last bite. We then tried grilled Halloumi. Originally from Cyprus, Halloumi is a semi hard, unripened brined cheese made from a mixture of goat and sheep milk. It was served to us grilled, complemented by tapanade and capers on top. Underneath the Halloumi lay a bed of arugula, roasted peppers and olives. It was absolutely amazing.Next on the tasting menu we tried Baked Crab Macaroni and Cheese. This dish is made with Atlantic crab and home-style mascarpone cheese and bread crumbs. Everyone knows macaroni melts in your mouth but the combination of ingredients in this dish is an instant eye closer, in a savour-the-moment kind of way.

Our entrée arrived, Korean Style BBQ Pork Ribs with a peanut, chili and soy glaze sitting on top of canton noodles, a collection of garden vegetables, snow peas and peppers. The dish had a Chinese look and feel, which was unexpected but pleasantly pleasing. We really enjoyed the combination.For dessert Kevin brought us a Chocolate Espresso Brownie Cake. He explained that this is the most popular dessert at Victoria Grill and what’s not to love about a fresh warm moist brownie served a la mode and complemented by fresh strawberries, orange and pear slices. Absolutely delicious to the very last bite.Simona and I agreed that the only thing we would have changed about our evening was maybe incorporating a pre-cocktail downstairs at the popular hot spot Rum Bar. Another thing that we loved about Victoria Grill was the knowledge that Kevin and Darko offered us about each dish. We left very satisfied and we learned a lot about the dishes we sampled.A big thank you to Kevin, Darko and Chef Tomasz Tabor for a great selection. We are looking forward to dining at Victoria Grill again soon!• VICToRIA GRILL oFFERS - ByoW• EVERy FRIDAy NIGHT - HAPPy HoUR IN THE

CoURTyARD AT RUM BAR• SATURDAy EVENINGS - BRAZILIAN CHURRASCo• WINE SPECTAToR - RESTAURANT WINE LIST AWARD

Simona, Kevin & Candice

wINE SUGGESTION By APrIL GOSLING NAUDE:Kim Crawford Marlborough Pinot Noir: This wine puts the NOIR into Pinot; a fine combination of dark cherries and red fruit abound. This is a fruit focused and velvety wine with rich flavours and soft tannins. Lean meats such as veal, venison or turkey, are a great match!

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Tanya is a Bermudian native who became enraptured with cocktails and spirits at the age of 7. Her grandparents had a bar in their basement with a fake cash register and Tanya’s favorite thing to do was tend the bar. She mixed cocktails for her grandparents and collected money for her cash register. If you find yourself on Front Street, I recommend you head in to Bolero Brasserie and check out the amazing Tanya. She always has a smile on her face.

wHEN AND wHErE DID yOU STArT yOUr fIrST BArTENDING JOB & HOw LONG HAvE yOU BEEN wOrkING AT BOLErO?At age 18 I worked at Robin Hood. It was actually funny how I got the job. Initially I applied for a waitressing job but in my first night they were short on staff and I ended up working behind the bar. After that first night they moved the girl that was originally behind the bar to the floor and they kept me behind the bar. I joined Bolero last summer 2011. I have a 5-year-old beautiful daughter at home so I work only during lunch on Mondays to Fridays and nights on Fridays and Saturdays.

wHAT HAS BEEN THE HIGHLIGHT Of yOUr LIfE, BArTENDEr Or OTHErwISE?The highlight of my career was bartending in Europe. I was traveling with my cousin through Europe and I end up working a couple of nights as a bartender in Bath, England and in Rome. I had a blast working for fun while traveling through Europe.

BrASSErIE TBombay Sapphire Gin, Midori, cranberry juice, lemonade4 wedges lime, 1 scoop ice*Squeeze lime, add to a tall glass, then add ice and mix, pour in Bombay Sapphire, Midori, cranberry, lemonade and mix. Garnish with a fresh lime wedge. It’s goooooood.

LyNcHBUrG LEmONADEJack DanielsDeKuyper Triple Secsplash of lemon juice*Stir with lots of ice and garnish with a lemon slice

BErmy BLUEMalibuDeKuyper Blue Curacaosplash of

pineapple juice *Shake and serve over plenty of ice

Robert Tucker started working as a bartender at the age of 20 at Seabreeze at Lido, Elbow Beach. He became well known for his delicious fresh strawberry mohitos. Now you can find him at Robin Hood where he is famous for his shots. He even makes different color shots for different football teams.

wHy DID yOU DEcIDE TO GET INTO BArTENDING?I grew up in a very sociable family. My parents have always hosted big parties at the house and I have gotten used to having people and drinks around. My mom worked in the hotel industry for 14 years and I always said that if bartending wasn’t the right fit for me, I would have looked for a job in the hotel industry.

wHAT IS THE BUSIEST NIGHT AT rOBIN HOOD?Every night is a busy night at Robin Hood, however if you want to have real fun come and see us on Thursday night for an amazing Party. We have a lot of drinking games as well as a great D.J. The party goes on till 3 am.

rOBI cAN yOU rEcOmmEND A cOUPLE Of cOckTAILS fOr OUr rEADErS? I have designed the Cocktail Menu here at Robin Hood. I will definitely recommend the Robbie’s Special but you will have to come here to try it.

I would also like to share with you some of my other favorite cocktails.

robert tuCker robin Hood | Bartender

SNAP, crAckLE, POPGosling’s GoldAmaretto Di Saronnoorange juicepineapple juicegrenadine*Combines ingredients into a shaker over ice. Shake and strain into a cocktail glass.

wAkE UP cALLPatron XO CaféDeKuyper Crème de Cacaohalf & halfespresso shotcinnamon*combine ingredients in a shaker over ice, shake and strain. Sprinkle Cinnamonon top!

SUmmEr BrEEzEFinlandia Vodka grapefruit juice splash of Gosling’s Ginger Beer* Combine vodka and juice in a shaker over ice. Strain into glass top with Ginger Beer.

tAnyA eLizAbeth bArteLL Bolero | Bartender

shAke it up

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rOASTED TOmATO AND mOzzArELLA2 large whole tomatos

1½ cups olive oil2 sprig fresh thyme

2 sprig fresh oregano2 fresh mozzarella (egg size, halved)

½ cup balsamic vinegar

10 leaves fresh basil, chopped 2 cup baby arugula2 slice white bread

2 tablespoon dijon mustard2 teaspoon honey

Salt and black pepper, to taste

Cut the tomatos in half, sprinkle with thyme, oregano, black pepper and ½ the olive oil. Heat oven to 300°F, place the tomatos in the oven for 7 minutes. To make the dressing, add the mustard, basil, balsamic vinegar and blend. Slowly drizzle in remaining olive oil, honey, dash of salt and pepper. Toss arugula with ½ of the dressing. Place 2 roasted tomato halves on the centre of the plate, top with mozzarella cheese. Repeat. Place arugula beside the tomato mozzarella tower and drizzle with remaining balsamic basil vinaigrette. Toast the bread, cut diagonal (triangle) as a garnish.

POTATO crUSTED rOckfISH wITH mUSTArD LEEk SAUcE

2 - 6 ounces portions of rockfish 1 large potato, grated

1 shallot julienne1 egg white

1 teaspoon parsleySalt and pepper to taste2 tablespoons olive oil

Grate the potato into a bowl using the coarse side of a cheese grater. Squeeze the potatoes between your hands to remove as much water as possible and place in a clean bowl. Add the egg white, shallot and the parsley and season with salt and pepper.

Cooking at home can be a fun, challenging and rewarding affair. All you need is a good recipe, fresh ingredients, a nice bottle of wine and a little patience. Each month check out our What’s Cooking Bermuda column for a suggested evening of cooking at home. Log onto www.thisweek.bm and tell us how the evening turned out for a chance to win a What’s Cooking Bermuda Cookbook! Visiting the island? Try out the recipe when you return home but make sure to pick up any key ingredients that might only be available locally. You are still qualified to win no matter where you cook from!This months recipes come from Barry Cohen’s “What’s Cooking Bermuda” Cook Book, available across the island.Serves 2Appetizer Roasted Tomato & Mozzarella Salad (Recipe by MEF Group)Main Potato Crusted Rockfish with Mustard Leek Sauce (Recipe by Tom Moore’s Tavern)Dessert Dark & Stormy Crème Brule (Recipe by Island Restaurant Group)*Recipe’s have been modified to accomodate 2 servings

wINE SUGGESTION: S.A. Prüm wEHLENEr SONNENUHr rIESLING kABINETT Wine pairing by April Gosling NaudeApricot and honey flavors gain depth from stone and lime notes in this slim, precise white. There’s enough flesh to match the crisp acidity, and this lingers nicely. Drink now through 2020. 4,500 cases made. 90 Points ~ Wine Spectator

Available at Gosling’s Stores

mUSTArD LEEk SAUcE1 tablespoon shallots, diced2 tablespoons leeks, chopped

¾ cup white wine2 tablespoons coarse mustard

1 tablespoon dijon mustard 1 cup light cream

1 tablespoon lemon juiceSalt and pepper to taste

Heat a pan over medium heat; add 1 teaspoon oil to the pan, cook the shallots and leeks until soft but not brown 1 to 2 minutes. Add the wine and reduce by half. Add the mustards and the cream and bring to a boil, reduce the heat and simmer for 2 minutes, add the lemon juice and season with salt and pepper. Set aside and keep warm. Pool some of the sauce in the center of a plate place the fish on top of the sauce.

DArk ‘N STOrmy® crèmE BrULEE ServeS 4 (juSt in CASe you WAnt SeConDS!)

¼ cup Gosling’s Black Seal Rum®1 cup heavy cream

1 tablespoon minced ginger2 egg yolks

½ cup sugarSalt

4 blue berries4 black berries

Pour 1 cup of heavy cream in a pan on very, very low heat. Add Gosling’s Black Seal Rum® and a tablespoon of minced ginger. In a bowl mix egg yolks with sugar and a touch of salt. Very slowly, stir in the cream mixture into the bowl, keep stirring. Then pour through a fine gauze strainer or cheesecloth into another bowl. Slowly pour into a round cup and place in a water bath and into an oven for 30 - 45 minutes at 225°F. Finish with a sprinkle of sugar on top and burn with a flame torch. Garnish with fruit.

WHAT’S cooking bermuda …

visit www.thisweek.bm and share your experience with cooking at home with our suggested recipes. you might wIN a what’s cooking Bermuda cookboook!!!

Tear off a piece of plastic wrap about ten inches long and lay it flat on your work surface, place some of the potato mixture in the center of the plastic, pat the potatoes down to about ¼ of an inch and the same size as the fish. Season the fish with salt and pepper and place on top of the potato. Wrap up the fish in the plastic to form the potato around the fish. Heat a sauté pan over medium high heat; add a little oil to the pan. Unwrap the fish and place in the pan potato side down fry until potatoes are golden brown, turn the fish over and continue cooking until the fish is cooked through 4 to 6 minutes. You could also finish cooking the fish in the oven.

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