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Happy Bahama Vacationer 

Denaldo Has a great and easy going personality, he really enjoys what he does and it reflects in his mouth watering food.  Have Denaldo whip up some fresh fish, his fish soup is outstanding, his home made bread is yummy and breakfast is not complete without his flavorful quiche.  Our group was composed with friends from, Brazil, Argentina, US-America, Germany, Colombia and Ethiopia.  Without exception we all loved his cooking.

 -Stephen

Congrats 

The website is quite impressive and easy to maneuver!  Looking Forward to taking Cooking Classes 

 -Nancy 

Client 

We had Denaldo cook for us while on vacation in the Bahamas, and it was the best meal I've ever had!!! He was so awesome, his menu was very creative, the service was impeccable and the food was delicious!! 

-Jennifer 

Outreach Director 

Our group had the pleasure of having Denaldo cook several private meals for our group of 12 over the course of a week.  We had breakfast and dinner daily, each meal was well thought out and delicious.  In addition to the wonderfully crafted meals Denaldo was a pleasure to see everyday.  Always cheerful and full of tips to navigate the island.  I would strongly suggest inviting him to cook for your group.  Denaldo has some jams and hot sauces he uses...best thing I've ever had!! Thanks Denaldo and Sea Jewel Property Rental.

-John Elizarde 

 
 
 

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Tomato & Pumpkin Bisque

Ingredients

 

3 Tbsp. Butter

3 Tbsp. Flour

¼ Cup Onions

¼ Cup Celery

¼ Cup Carrots

8 oz. Tenderized Conch (Rough Chopped)

1 ½ Cup Pumpkin Cooked & Pureed

1 Cup Tomato Sauce

2 Cup Chicken or Vegetable Broth

1 Cup Béchamel (Cream Sauce)

Method

First start with a moderately hot pot, add your butter and flour, and stir constantly in order to not burn 

flour, cook roux to a tan color. Add onions, celery & carrot and conch, cook for three minutes, stir the 

pot occasionally during this time, and reduce heat in order to not burn the pot. Add Tomato Sauce and 

pureed Pumpkin stir into the conch mixture, add heated broth and cook under a moderate heat. Stir pot occasionally preventing soup from burning or creating lumps. Cook for 20 minutes then add 

béchamel. Cook For an additional 10 minutes under a low simmer. Allow soup to rest for five minutes 

before serving.

IT'S ALL ABOUT THE FOOD

Suite #3 Bay Street & Victoria Ave. 
Nassau, Bahamas P.O.Box 16595

 

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