We’re excited for yet another season of exciting performances at The Reefs! Providing the best in Bermuda entertainment, The Reefs offers nightly live music from a variety of genres. In this blog post, you’ll get to know this year’s acts:
Our hot cross bun baking has begun on the eve of Good Friday. We couldn’t hold out on our Reefs fans who can’t be with us this weekend, so we’re sharing the recipe to our spiced, sweet treat!
¼ Cup Apple Juice or Rum
½ Cup Mixed Dried Fruit
½ Cup Raison or Currents
1 ¼ Cup of Room Temperature Milk
6 Table Spoons Butter
2 Teaspoon Yeast
¼ Brown Sugar
1 Teaspoon Cinnamon Powder
¼ Teaspoon Cloves or Allspice Powder
¼ Teaspoon Nutmeg Powder
1 ¾ Teaspoon Salt
1 Tablespoon Baking Powder
4 ½ Cups All Purpose Flour
Pre-Bake Glaze Ingredients:
1 Egg White
1 Tablespoon Milk
1 Cup + 2 Tablespoon Powdered
½ Teaspoon Vanilla
Pinch of Salt
4 Teaspoons Milk
Mix all of the dried fruit together with apple juice or rum and cover with plastic and microwave until warm.
Mix the rest of the dry ingredients in, along with milk, eggs, and butter, until dough comes together..
Divide the dough into 3 ¾ ounce balls.
Over the past few months, we’ve had the opportunity to bring in a wealth of talent and experience to The Reefs Resort & Club. You can look forward to meeting these new, smiling faces during your next vacation to your favorite Bermuda resort!
Orvin J. Sanes, Director of Restaurants
No stranger to island living, Orvin Sanes was born on St. Thomas in the U.S. Virgin Islands. During his first visit to Bermuda, he couldn’t get over what pristine condition the island is kept and how friendly the locals were.
After years of food and beverage experience, he has returned to the island to oversee our dining rooms, Coconuts, Ocean Echo, Royston’s and The Terrace, and to experience the sailing, diving, and, of course, the breathtaking scenery Bermuda has to offer.
Orvin has quickly learned that what sets The Reefs apart is the staff’s dedication to our guests, and our guests’ loyalty to The Reefs. This year, he will focus on improving the restaurant experience in order to …
A Reefs Resort & Club staple, Chef Pitcha will teach you how to prepare our Signature Seared Bermuda Rock Fish on a bed of saffron crushed potato, French beans, and a chives beurre blanc for times when you can’t make it down to Bermuda for dinner.
Follow along with the video or scroll below to view the recipe!
7 OZ Rock Fish
6 OZ boiled potato, peeled
4 0Z green beans, steamed
1 tsp. chopped chives
1 tsp. diced white onion
10 g. butter
1 pc. papadum
Salt, pepper olive oil, saffron
¼ cup of white wine
In a hot pan add oil until smoky. Sear the fish both sides till golden brown. Remove from pan and place in 400 degree oven.
Remove excess oil from pan, sauté the onion, deglaze with white wine, add cream, butter and chopped chive.
In another pan, sautee onion, garlic, and a few strings of saffron with the potato. Crush the potato with a folk seasoned with salt and pepper and mix properly until hot.
Sautee beans with olive oil. Julienne the papadum and …