The first in a summer series, “The Journey” – a progressive dinner-style event – was held on May 24 in 3 different outdoor sites on Spring Island with a menu centered around Caribbean cuisine. All three sites were within a mile from each other but members were encouraged to BYOGC (Bring Your Own Golf Cart) to transport from one to the other. Members were told two days in advance where the first site would be, starting at the base of the St Francis statue. We rarely hold events there since it is a bit remote but the area is shaded by mature live oaks and has a beautifully serene open view down the dirt road to the distant Old Tabby Ruins. Over 60 members gathered in the shade as they sampled a variety of appetizers inspired by Puerto Rican dishes. Then the horn sounded and the Bar Wagon (an actual bar set on the back of a wagon trailer) led the procession of carts to their next stop: the new Art Barn and Bahamian fare. Chef Jeremy grilled up Sea Bass alongside Conch Ceviche, and even poured his personal favorite in mini glasses: the multi-rum laced Goombay Smash. One sip and you felt instantly in a sunny, sandy paradise! The final stop was the grand finale, just inside the gates of 4+-acre Waterfall Farm and greeted by a Jamaican steel drum duo. Under soft café lights and cooled by a miraculous afternoon breeze, a team of chefs served Oxtail Stew with local butterbeans and smoked Jerk boneless wings with mango salsa. But the star of the show was the Curried Summer Squash that was plucked from those very fields. Members did not want to leave!
