The BodyHoliday has launched a new culinary experience those foodies on your list will love. The new evening I-tal experience is a culinary journey through the resort’s organic garden before enjoying a vegetable-forward dinner.
The sunset experience begins with a welcome from Damian and Ratoya Adjodha, the Rastafarian couple that leads the I-tal program and manages the organic garden at BodyHoliday. They teach guests about the founding principles of the Rastafarian I-tal movement, which is centered around clean eating to promote a healthy life, and their sustainable farming practices. Guests are then led through the garden where they will learn about West Indian plants and forage for seasonal fruits, vegetables and herbs, which are all organic, pesticide-free and non-GMO. Once guests reach the top of the garden, they will meet one of BodyHoliday’s wellness chefs, Juliana Deterville, in an open-air kitchen-dining room. Utilizing the fresh food that was just foraged, she will teach the group different methods of cooking to maintain both the nutritional value and flavor of the ingredients. Guests will have an opportunity to try their hand at various culinary tasks like peeling, chopping and mixing vegetables before sitting together for a delectable family-style, vegetable-forward dinner.
Attendees of the evening I-tal experience will dine on a farm-to-table, family style menu including coconut callaloo soup, vegetable spaghetti with eggplant and mushroom balls, plus kaffir lime ice cream. While sipping on a specially-crafted cocktail, attendees will watch the sun dip below the garden and enjoy the relaxing sounds of a live, local guitarist.
This supplemental culinary experience is bookable for a group of four to 14 guests, and priced at $85 pp. For more information about BodyHoliday, please visit thebodyholiday.com.
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