Jack and St. Croix


Perched upon a well backed bar stool, it wasn’t the bar I was wanting to eat — because, as lore has it, sometimes the bar eats you.

Candice (Red) took to a powerful and passionate verbal onslaught of what St. James is about from the kitchen on forward. With the emphasis on original recipes, batters, breading and non-frozen foods, such as seafood dishes, that are not subject to the deep freeze. I listened intently, as its been ages since such a delivery was put to me, her eight years of service is a testament to how wonderful my dinner at St. James was.

The St. Croix Ribeye was Red’s soft and subtle suggestion, pineapple and other native tropical fruits created a uniquely bright, and very pleasing marinade. It has personality, it had kick and bite yet didn’t give away the steaks presences, it wasn’t a mask, it was a food relationship I’ve not known prior.

The loaded mashed potatoes and my Jack were along for the ride, sitting in the passengers seats as the St. Croix Rib-eye grabbed the wheel and punched the gas on a culinary expeditionary journey to Deliciousland.


About glenn van nostrand

Spent some years making my way around the cities and states, working, learning about new food ideas and planting and eating my share. Making my points about rejecting the corporate take over of our food source to my opinions about the New York food scene. LASTLY: No matter the size of my living area, I am always growing herbs & vegetables and enjoy the nurturing experiences of the growth to the nutritional value it gives from the table. View all posts by glenn van nostrand

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