Antigua and Barbuda has set the stage for its highly anticipated Culinary Month 2026 with an exclusive preview event hosted at the prestigious Platform by the James Beard Foundation in Manhattan’s Pier 57. The intimate gathering brought together elite U.S. media, culinary influencers, and industry leaders for a captivating introduction to the islands’ rich culinary heritage, innovative techniques, and vibrant flavors. The evening featured a meticulously curated multi-course dining experience led by three of Antigua and Barbuda’s most celebrated chefs: Chef Claude Lewis, Chef Kareem Roberts, and Chef Maurine Bowers, alongside special guest Chef Devan Rajkumar. The menu highlighted traditional Antiguan and Barbudan dishes reimagined with modern flair, including Salt Fish Croquettes, Steamed Grouper, and Rum-Soaked Banana Sponge Cake. Complementing the meal were bespoke cocktails crafted by mixologist Ralph John Emmerson, designed to evoke the islands’ warmth and vibrancy. Culinary Month 2026, scheduled for May 1–31, promises to be a month-long celebration of food, culture, and creativity, featuring Restaurant Week, the Caribbean Food Forum, and the FAB Festival. The event aims to position Antigua and Barbuda as a leading destination for Caribbean culinary tourism.
Antigua and Barbuda Unveils Culinary Month 2026 at Exclusive U.S. Media Preview at the James Beard Foundation in New York City
