June is the Month of Mango at Anse Chastanet
June 24-28, 2016 - Tentative event details below
Did you know that there are more than 24 different kind of mangoes growing in Saint Lucia? And even better, they all will be ripe to eat in June which is why we declared June the month of Mango.
Guests staying at Anse Chastanet Resort will delight in our many mango based culinary activities and services offered during the month of June. Guests may partake in weekly mango tasting classes showcasing the varieties of mango available on the island of St Lucia. Together with our resort mixologists, learn how to make the perfect Mango Martini, Mango Mojito and Mango Daiquiri, to name just a few.
Together with the Chef de Cuisine, participate in our interactive classes to make mango chutney and mango jam and take the results of your cooking experience home with you. And in our spa, you will be able to experience mango body scrubs, wraps and massages.
In our boutiques, find an exotic array of candles, soaps and other mango delights and souvenirs celebrating our Month of Mango.
Last but not least, visit our organic farm Emerald's to see our mango trees and the great variety of other organic produce grown there. Did you know that our consulting chef Allen Susser is the National Mango Board spokesman and is the author of the The Great Mango Book?
In our restaurant you will have the option to sign up for a spectacular 5 course mango gourmet dinner and of course many of our dishes served during the month of June will have mango ingredients. The month of mango culminates in our Mango Madness Festival which takes place from 24-28 June 2016, where you can meet Chef Allen Susser and the entire culinary team personally during a string of events.
Mango Madness Festival
JUNE 24 - 28, 2016
Mango Madness or 1001 Things You Could Do With A Mango Before You Die has been brought to life by the resort's consulting Chef Allen Susser and his team, celebrating the many varieties of mangos available in St Lucia. Allen Susser who is the author of a Mango cookbook and the definite authority on mangos, will host the event personally. The activities include a mango chutney work shop, mango cocktail party, Mango tasting and demonstration Mango Madness cooking class - the highlight being the "Night of 1000 Mangos" dinner at the Treehouse Restaurant. Participants in the Mango Madness will join in mango field trips to the resort owned organic and historical plantations of Anse Mamin and Emerald.
“Our Cuisine at Anse Chastanet is a celebration of the bold flavors of the world's tropical cultures", says Chef Allen. "The cooking is fresh, simple and succinct. There is always flexibility for the seasons, and availability of local products. As a chef my passion is taste. The bottom line here is that food comes to nature and the nature of taste." Allen Susser personal culinary viewpoint has been established since 1986 upon opening his groundbreaking Miami restaurant Chef Allen's. The New York Times called Allen the "Ponce De Leon of New Florida cooking". Chef Allen's new New World Cuisine is fresh and flavorful, like a tropical vacation on a plate. His vision of what the future holds is a culinary fusion of cultures that share similar landscapes, tropical ingredients and diverse spice boxes.
Allen is currently the spokesman for the National Mango Board, and serves as President of the Miami, Florida Restaurant and Lodging Association. He is a prestigious James Beard Award winner and received an honorary Doctorate of Culinary Arts from Johnson and Wales University. Allen was Chef of the Year for Share Our Strength for his community involvement to End Childhood Hunger, as well as currently active on the Board of the Daily Bread Food Bank. His published works include New World Cuisine and Cookery, The Great Citrus Book and The Great Mango Book.
Friday, June 24th
Mango Cocktail Party at the Piti Piton Bar 6:30pm-7:30pm
The abundant varieties of Mango’s are our inspiration for the weekend celebration. Join us to kick off the festival. Chef Allen will host an interactive mango display to tantalize your taste buds and introduce you to the flavors of Saint Lucia. Come share a Mango Mojito along with our mango canapés
(Complimentary to Anse Chastanet guests)
Saturday, June 25th
A once in a lifetime Mango Tour of Nick Troubetzkoy’s Emerald Gardens Hosted by our Consulting Chef Allen Susser 9:00 – 11:00 am.
Starting off with a walking and tasting tour of our own Organic Garden at Emerald Estate to see first hand our Jade Cuisine concept; “From the Farm to the Plate.” You will see the sultry natural habitat of our mango fields – Learn why mangos are the most popular fruit in the world from our mango expert – Chef Allen. Enjoy a relaxed tropical snack and more mangos on the back porch of the farmhouse. Please sign up with Guest Services.
(US 35 per person cover charge, all prices subject to 10% Service and 10% VAT)
Night of 1000 mangoes: Mango Dinner at The Treehouse Restaurant beginning at 6:30 pm.
This will be a luscious, silky and rich mango dinner - A Five-course spectacular Mango, Seasonal and Sustainable Menu matched with wines.
(Mango Dinner set menu US 95 + optional wine pairing per person, charged by the glass all prices subject to 10% Service and 10% VAT.)
Sunday, June 26th
Mango Mixology Class - Sunday at the Beach bar from 4:30 - 5:30 pm.
For those who enjoy Caribbean rum, explore the fine craft of mixing mango cocktails using basic techniques and tricks of our bartenders. Learn how to make Mango Mojitos, Mango Coladas, and our most popular Coco Doo in our Mango Mixology Class. If you already have a favorite from our Cocktail Menu, we would love to show you how it is made.
($35 per person; sign up at Guest Services. All prices subject to 10% Service and 10% VAT)
Monday, June 27th
Mango chutney workshop: starts Monday at 3:30 pm located at the beach grill
Learn how we preserve the exotic flavor of mango with spices in the age-old tradition of chutney making. Enter the mango, preferable a fresh picked one—any variety will do. And imagine your paradise. There is no clever chemistry in detecting ripeness. It’s about a feel (gently) and a smell (go to town). Color has less bearing here than in the real world, and that is as it should be. The mango-pantone is rich, filled with green, red, purplish-red, yellow, spotted, or any combination of the above, and comes in all shapes and sizes. This will be hands on with sample jars for you to take home.
(Please sign up at Guest Services, US 25 per person cover charge, all prices subject to 10% Service and 10% VAT)
Lunch on our Private Beach at the Jungle Grill at Anse Mamin
Take a water taxi over and enjoy a leisurely lunch grilled under the palm trees and mango trees. The menu is simple and delicious featuring freshly caught fish, mangos, mango salsas, mango slaw and salads.
(Jungle Grill a la carte rates apply)
Tour the Plantation at Anse Mamin with our Special Guide Meno at 1:45 pm.
The grounds include an old and tropical plantation called Anse Mamin. The plantation was originally a sugar cane plantation in the 18th century, until changing hands turned towards Cocoa plants. The cocoa plants are still numerous on the grounds for guests to see and for us to produce our own estate chocolates. In Anse Mamin one can find turmeric, cashews, tamarind, mango, avocado, oranges, tangerines, guavas, papaya, coconut, breadfruit, yams and sweet potatoes. See the mango trees throughout the Plantation. The superior taste and quality of the ingredients as well as the connection to the earth is the culinary motivation. By happenstance Anse Mamin is a wonderful organic resource.
(Complimentary to all guests)
Tuesday, June 28th
Tuesday Evening Managers “Jump Up” Mango Greeting Cocktail Party at 6:30 – 7:30 pm.
Come join us at the Trou Au Diable beach bar for exotic, tropical and Mango cocktails and passed Hors D’Oeurves that reflect the wonderful flavors of mangos.
2016 Coral Spawning at Anse Chastanet
Predicted August 25th & 26th, 2016
Last year's event details:
SOUFRIERE, St. Lucia (September 7th, 2015) Anse Chastanet’s experienced scuba team predicted this year’s coral spawning to occur on September 5th and 6th and as usual they were on right on cue. On the first evening, the spawning started with the elkhorn corals at around 9:15pm followed by the brain and boulder star corals, which again spawned in large numbers this year. On the second evening of the spawning, scuba divers could observe the ruby brittle star fish which also spawned in large numbers.
Observing the brittle stars is similar to watching a magic act as they appear so suddenly. The spectacle starts with one and within a blink of an eye the reef is teeming with a vibrant red as their numbers grow. Their goal is to climb to the highest points to release their eggs to make sure they can drift away freely. In the process they will use any means necessary including climbing sea urchins to get higher on the reef.
This year, scuba divers could again observe a number of worms in particular one set of mysterious worms for which there is no official classification for as yet. The unique thing about these worms is that when they get in contact with something the bluish worm appears to explode in what looks like thousand of tiny blue eggs while the red ones explodes in a cloud of what appears to be sperm.
If you have missed our coral spawning this year there is always a chance to see it next year. The Scuba St Lucia team predicts the dates for 2016 to be August 25 and 26. For more information and reservations contact us at firstname.lastname@example.org or call 1-800-223-1108
View some of last year's event below
Spices of the Caribbean 2016, October 14-18 (Event details to be announced) - 2015 Event Details Below PDF
Download 2015 - PDF
Discover Chocolate - December 9-13, 2016 (tentative event details below)
Anse Chastanet Estate Chocolate Festival
We would like to introduce you to the world’s favorite aphrodisiac: Chocolate. This will be delicious, interactive chocolate experience featuring our own estate grown cacao. The cacao has a history in St Lucia that dates back to the early 1700’s. The Cacao trees where established in Anse Mamin and Emerald Estate including over 1000 Cacao Trees. We have been harvesting and producing cocoa for many years supplying the local market and culture as well as becoming a part of the international commodity of Cocoa.
Chocolate enthused Cocktail Party in the Emerald Restaurant 6:00 7:00 pm
This is the Launch for our own Nick Troubetzkoy’s Emerald Estate Chocolate. Our Chocolate is hand crafted with organically grown cocoa beans from Nick Troubetzkoy’s Emerald Estate here on St Lucia. Three generations of care and local technique have taught us to select exceptional quality cacao beans that are hand picked at their peak maturity and ripeness.
We are a Bean to Bar organic single estate boutique chocolate maker. James Beard award winning Chef Allen Susser has pioneered this signature intense chocolate taste with exotic tropical aromas. Our secret is authentically hand crafting small batches of our own cacao beans, slow roasted and stone ground. Emerald Estate Chocolate is to savor.
Start your evening with the alchemy of chocolate hosted by Chef Allen. He will introduce you to the world of chocolate. You will see freshly picked Cocoa pods, and toasted beans and taste a variety of Emerald Estate Chocolate bitter sweet and sweet chocolates. Enjoy a complimentary signature “Chocolate-tini”. (Complimentary for all guests)
Join our Morning tour of Nick Troubetzkoy’s Emerald Estate Cacao Plantation and Emerald Organic Farm. Chef Allen will host a chocolate workshop. 9:00 - 11:00 am
The Estate is a Cacao Plantation dating back three generations. It also serves as the organic farm that supplies all the fruits and vegetables for our Anse Chastanet Caribbean inspired Cuisine and served throughout the Resort. At the farm we will go through the production of cacao beans including pod picking, fermenting, drying rails and then a discussion on the alchemy of making chocolate. You will experience the local chocolate tradition of St Lucian Chocolate Tea. Taking part in a chocolate demonstration and sampling it’s rich calming effects. (US25 per guest + 10% service charge and 10% VAT. Sign up at Social Desk)
The Long Lost Art of Chocolate Truffle Creation!
Chocolate Truffle Workshop at our Chocolate Lab 3:00 - 4:00 pm
Everyone wants to get their hands on our chocolate. But some want to take that to a whole new level! This truffle workshop focuses on techniques you can use in your own kitchen using ingredients you can find in local stores. The best part... you take home what you make! So, if you’ve ever pondered the alchemy involved in the making of fine chocolate, enroll in the Chocolate Truffle workshop and learn the delicious art for yourself! (US45 per guest. Sign up at Social Desk)
Why stop at food and drink? Luxuriate in our Spa Chocolate delight.
Luxury at it’s sweetest. Chocolate - what a treat to experience it on your body. The cocoa bean which grows here in Sou- friere has long been touted for breaking down harmful free radical and now Jade Mountain has taken the chocolate treat- ment to new exotic heights. Revitalize your skin with anti–oxidant properties while indulging your sense for sweetness with this delightful chocolate experience. Decently warm then cooling chocolate is applied in layers, stimulating endorphins in the body and adding minerals to the skin to awaken your senses and bringing them into pure harmony. The chocolate caresses your skin while you relax, leaving you looking refreshed and feeling revitalized. (Optional inclusion: $150 US plus 10% service charge – please book as early as possible)
The Emerald Estate Cocoa Tree to Chocolate Bar Tour from 9:00 - 11:00 am.
In this class we would like to indulge you further into the world’s favorite aphrodisiac... chocolate. We will host you on our Emerald Estate Cocoa Tour to show you the complete cycle of Tree to Bar production. We will discuss the history of chocolate in the Caribbean and the production process. To start off we will visit the Emerald Estate to witness the natural side of cocoa including tasting raw cacao while discussing the fermentation, sun drying and polishing of the beans. Then travel back to our own Chocolate Lab to elaborate on the technical part of making the perfect chocolate bar. This 2 hour guided experience takes you through cocoa bean roasting, grinding and conching in the making of our chocolate to create the perfect snap and shine. Along the way you will enjoy an invigorating cup of local cocoa tea and our organic chocolate bars that range from 60%, 70 % and 92 % Bittersweet.. A complimentary Bar of Emerald Estate Organic Chocolate will be our treat to you as souvenir to take home. (US75 per guest + 10% service charge and 10% VAT. Sign up at Social Desk)
Lunch at our private beach at the Jungle Grill at Anse Mamin
Take a water taxi over and enjoy a leisurely lunch grilled under the shade of the mango and palm tree. The menu is simple and delicious. With your toes in the sand, you have to try our “adult” Chocolate Milk Shake with a jungle burger. (Jungle Grill a la carte rates apply)
Tour the plantation at Anse Mamin with our special guide at 1:45pm
The grounds include an old and tropical plantation called Anse Mamin. The Plantation was originally a sugar cane plantation in the 18th century, until changing hands and moving to a cocoa crop. The cacao plants are still numerous on the grounds for guests to see and for us to produce our own estate chocolate. A tour with Meno is always memorable as he shares his heritage, his enthusiasm, and some herbal secrets. In Anse Mamin one can find turmeric, tamarind, cashews, mangos, avocados, oranges, tangerines, guavas, papaya, coconut, bread fruit, yams, and sweet potatoes. The superior taste and quality of the ingredients as well as the connection to the earth is inspiring. Anse Mamin is a wonderful resource. (Complimentary for all guests)
Chocolate Sensory tasting - Monday Morning 10:00 - 10:30 am in the Emerald Restaurant
Cocoa beans from the tree Theobroma cacao are a very complex raw ingredient used to make the chocolate. The complexity of the cocoa bean’s flavor mystifies chocolate lovers. Three main cacao bean types exist: Foras- tero, Criollo, and a hybrid of the formers, Trinitario. All sensory panels should occur first thing in the morning so that the panelists have a fresh focus and can concentrate on the task at hand. We will be tasting and evaluating plenty of Nick Troubetzkoy’s Emerald Estate Organic Hand Made Chocolates. Come have fun with us this morning. (Complimentary for all guests)
Discover Chocolate — Chocolate Lab from 10:45 - 12 noon
For this tantalizing interactive experience following the Chocolate Sensory Tasting, we will move to the Choco- late Lab to discover just how chocolate is made. We are a Tree to Bar organic boutique chocolate producer using only Emerald Estate Organic Cocoa. Join us to learn the basic techniques of making chocolate, tempering choco- late, creating your own fudge and making a personalized chocolate bar. The best part...you take home what you make! So, if you’ve ever pondered the alchemy involved in creating the finest of chocolates, enroll in this Discover Choco- late workshop and learn this delightful art for yourself. This class is hands on so be prepared to be covered with chocolate! (US45 per guest. Sign up at Social Desk)
Tuesday Evening Manager’s Anse Chastanet Resort Chocolate greeting cocktail party 6:30 -7:30pm
Come Join us at the beach restaurant for our signature Spiced Rum punch and passed Hors D’ oeuvres. Experience a St Lucian Tropical Chocolate Fondue using Nick Troubetzkoy’s Emerald Estate Chocolate. (Complimentary for all guests)
Learn More - View Our 2015 Discover Chocolate Flyer
Cooking In Paradise
Today tropical cooking is hot; it influences style, and sultry flavors. Cooking in Anse Chastanet is Paradise. St Lucia is a mosaic of foods and tropical ingredients that blend both the climate and landscape. Cultural diversity and their exotic spice boxes add intrigue to the many flavors.
Tropical Fruits are one of the defining ingredients in this cuisine. Mango, papaya, guava, pineapple, banana, tamarind, sour orange and passion fruit are each common and at the same time exotic when cooking in Paradise. At Anse Chastanet we are able to use natural sustainable resources from our organic Emerald Gardens and the Plantation fruits from Anse Mamin. We would like you to find PARADISE with us.
March 18-22, 2016 - Tentative event details below
Paradise cocktail party at Piti Piton Bar 6:30 – 7:15pm
The abundant exotic fruits are our inspiration for the weekend celebration. join us to kick off the festival. Chef Allen and Chef Jeffrey will host an Interactive tropical fruit display to tantalize your taste buds and introduce you to the flavors of paradise. Come share an Iced Coconut Rum Punch.
Anse Mamin – New World Grillin’ Beach Bash – 12:00 – 2:00 pm
In the shade of the palms we are grilling the best beach foods inspired by the Caribbean. Our champion grill chefs are preparing their favorites savory and sweet, tasty and delicious beach shack fancies. This is truly, Cooking in Paradise Treat yourself to tropical abundance and exotic saucy skewers, beefy brochettes, kweyol kabobs. Come join in the fun!
New World Cuisine Dinner in the Tree House Restaurant: beginning at 6:30 pm.
A five-course dinner spectacular Seasonal and Sustainable Menu matched with wines.
Tour of Nick Troubetzkoy’s Emerald Gardens Hosted by our consulting Chef Allen Susser 9:00 – 11:00 am
Starting off with a walking and tasting tour of our own Organic Garden at Emerald Estate to see first hand our Jade Cuisine concept; “From the Farm to the Plate.” We grow crisp salad greens, cucumbers, pumpkin, eggplants, cabbages, baby carrots and 10 varieties of herbs, tropical fruits, mangos, and cacao beans. Enjoy a relaxed tropical show and tell cooking class and snack in the shade of the farmhouse. (US25 per guest).
Saint Lucian Rum Mixology Class Beach Bar from 4:30pm to 5:30pm.
For those who enjoy Caribbean rum, explore the fine craft of mixing cocktails using the basic techniques and tricks of our bartenders. Learn how to make Mojitos, Pina Coladas, and our most popular Coco Doo in our weekly Mixology Class.
Lunch on our Private Beach at the Jungle Grill at Anse Mamin
Take a resort shuttle boat over and enjoy a leisurely lunch grilled under the palm trees and mango trees. The menu is simple and delicious featuring freshly caught fish and salads.
Tour the Plantation at Anse Mamin with our special guide, Meno at 1:45 pm (complimentary)
The grounds include an old and tropical plantation called Anse Mamin. The plantation was originally a sugarcane plantation in the 18th century, until changing hands turned towards Cocoa plants. The cocoa plants are still numerous on the grounds for guest to see and for us to produce our own estate chocolates. In Anse Mamin one can find turmeric, cashews, tamarind, mango, avocado, oranges, tangerines, guavas, papaya, coconut, breadfruit, yams and sweet potatoes. The superior taste and quality of the ingredients as well as the connection to the earth is the motivation. By happenstance Anse Mamin is a wonderful organic resource.
New World Cuisine Dinner in the Tree House Restaurant: beginning at 6:30 pm.
A five-course dinner spectacular Seasonal and Sustainable Menu matched with wines.
Paradise Chocolate Sensory Tasting Tuesday from 10:00 - 10:30 am in the Emerald Restaurant (Complimentary; sign up at Guest Services)
Join us on an awakening journey through the fruitful flavor palate of cocoa and chocolate. We will start by tasting the cocoa bean, which is the very first step in chocolate production, and end with the strongest type of cocoa mass while sampling all in between. We will focus our attention on how to truly appreciate chocolate as it should be tasted and educate ourselves on its distinct differences. As a culmination of the sensory tasting session sample some of our homemade truffles and a taste of Emerald Estate Organic Chocolate bar.
ACR -Tuesday evening Managers greeting cocktail party 6:30 – 7:30 pm.
Come join us on the at the Trou au Diable Beach Bar for exotic, tropical cocktails and passed Hors D’Oeurves that reflect the wonderful flavors of Cooking in Paradise.