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anyone know the new chef/owner of tage. seen article in st johns tradewinds, gorgeous guy. what is his story?
He is a hottie, huh? He apparently has at least one child of his own, but it's not known if he was ever married. He's been seen around town with a beautiful woman and her small children, and it's presumed that this woman is his girlfriend. But, no ring on his finger!
DO YOU KNOW WHERE HE IS FROM AND HOW OLD HE IS?
joyous,
Locals tend to respect the privacy of their neighbors and it would be inappropriate to discuss one's neighbor's "story," age, and where they are from on this discussion board.
your right, my bad...
Ok, let me pick myself up off of the floor and pop my eyes back into their sockets! I just found his pics online. (sigh - another, bigger sigh) If that beautiful woman he is seen with ever disappears from sight, someone needs to alert me immediately! (no, I am not kidding 😉
joyous, you can pretty much read the high-level version of his story if you google his name and tage - and you'll see a tradwinds bio on him. Very impressive with his background, education and interests. He seems like he might be a really interesting person and, from his bio, I get the sense that he is older than he appears in those photos - time has been good to him. A blend of spirituality and intelligence, with a splash of incredibly good looks.
I hope he's a nice guy because I am rooting for him. His credentials are impressive. Read about his plans for Tage.
Here's his bio and the article on him:
Plans for Tage - from the Tradewinds article:
The new Tage owner does not plan on making major changes at the establishment. “One of the reasons that I won’t change the name or the aura is because one of the things that attracted me is the concept of this restaurant,” said Foster. “The focus is on few ingredients, but the very best ingredients. It’s about letting the food do the talking.”
“That’s the way that Chris cooks and that’s the way that I always cooked,” he added.
Foster is not ruling out the possibility of instituting changes.
Learn the Rules First
“As the Dali Lama says, ‘First learn the rules so you can break them properly,’” quoted Foster. “I am going to let this place tell me what it needs and then I’ll make changes.”
There are a few changes that Foster will implement in the coming weeks. Tage, which already offers 16 wines by the glass, will soon feature 25, including champagnes and ice wines.
“We’ll have more of a wine bar feel,” Foster said. “We’d like to stay open later and offer smaller plates. I’d like people to come and try five or six different things.”
Wine flights will be available for tastings, either paired with appetizer plates or individually chosen. The aim is to give people a “total experience,” according to the chef/owner.
“I want to make people’s experience here more interactive,” he said. “Expect to be surprised. Our motto here is ‘forget what you thought you knew.’”
So - wine flights (2.5oz tasting pours of four different wines, if anyone wondered), pairings, grazing......looks like he is looking to push the envelope on experiential dining on St John. Let's hope he can avoid some of the mistakes that some of the other very high end places in the VI have made - such as getting ahead of themselves and trying too hard to be exclusive without understanding their audience. St John needs a place that can do this right - envelope pushing, and all.
Wine flights??? Yikes, now I know what I'm doing on one night of our next visit! Champagne- even better!! Now on to the pictures to see the hottie.
it's always about our looks, never about our brains
What, and that's a problem? What every woman wants is a good lookin' guy who can cook- LOL and have a great Friday!!! (actually, I'll take the middle age balding guy with a brain (hubbie) over a "better" looking one without a brain)
I'm with you karrieb, I don't cook and I lucked out and found a guy who does and he's gorgeous too.
Mine does a good job with Cheerios, a Menorcan island drink, and his own version of stuffed quahogs (we live in Mass)- that should count eh?
dntw8up, you are absolutely right. I don't know what I was thinking! I'd hate to find out people were gossiping about me on the internet. My apologies 🙂
I agree ladies..he is beautiful. 😉
promoguy,
Let's see......
His bio says he has gone to some of the top colleges in the country and has a Masters in Divinity. He has opened a few restaurants - in NY and LA - and now owns a restaurant on St John, one of the best places on earth - and he bought an already established high-brow name and he's going up-market with wine flights and menu grazings...and he's not married, but strolls around Cruz Bay with a beautiful woman on his arm.........
Brains? CHECK! I would say his brain is working just fine 😉 C'mon, give us girls some credit here!
OK , I'm gonna high jack the thread from you ladies for a minute. Karrieb, I haven't had a stuffed quahog since college. That's going on 25 years now. I used to get great ones in New Bedford. Sooo, How about the recipe?? Thanks 🙂
Alright ladies, back to your drooling. 🙂 🙂
Bill
Ok Bill, this is as far off the STJ mark and a discussion on local restaurant hotties as it gets but here goes and YES, the New Bedford quahogs are good and spicy because they add spicy sausage (chourico?) bits- here is the non-portugese version: cook and chop up a few pounds of quahogs (I don't see why you couldn't use any clam type fish), and KEEP the stock (and the shells) that you cooked the quahogs in!! Add the chopped up fish to (chopped and sauted) peppers and onions with spices like cayene pepper or paprika, butter and bread crumbs. Mush it all together, adding bits of the stock to moisten it all until you get good "balls" of stuffed quahog that hold together well. Take chunks of this mushed up fish, veggie, bread crumbs, butter, spices and stock mix and place it back into the open shells. Heat in the oven a little and put pats of butter on each for serving. Have beer on the side or don't bother to do any of this. No, we've never measured volumes, we just wing it and call them Captain Chuckie's Stuffies (hubbie is Chuck) and yes, we just took store bought stuffed quahoags and tried to imitate the recipe. Where did you go to college- in Prov or UMass Dartmouth?
Here's to hotties, and great food!! This is getting as "bad" as the Kenny Chesney threads IMHO!
Thanks Karrieb, Can't wait to make them but I wish you didn't mention the chorico, now I have to find so of that. Brings back memories of the Feast. I went to UMass. Back then it was SMU.
Just to return to our regularly scheduled post maybe this hunk chef will see your recipe and who knows next time on the island I'll be eating stuffed quahogs St John style.
Bill
Oh brother, wouldn't that be weird! But when we go to STJ, the last thing we look for is NE style food! I went to SMU too for a post undergrad teaching cert, small world!
Hey, that George Hamilton is a pretty healthy specimen for his age, isn't he?
