Food Glorious Food Chapter 1, Soup For years (8) I have been bragging about the dinners at Pine Ridge Lodge. The cuisine that our guests enjoy is the exact same food both management (Vicki, Richard & Gary), and the girls eat. Both Vicki and I (Gary) love great food and go to great lengths to search for new & interesting recipes or ideas to experiment with at our Jungle Resort. While she is in the USA, Vicki collects recipes from television, cook books, magazines and the Internet. Frequently Vicki modifies these recipes to take advantage of the foods available in Belize. To watch Vicki and the girls create a new meal in the kitchen is like watching a high-pressure skull session in a dot.com company, suggestions fly around the kitchen. Both Richard and I make every effort not to disturb the ladies; it just gets them angry. The results of these collaborations produces dinners made with the freshest available ingredients, in an imaginative fashion. Our dinners generally begin with soup. Nothing settles hunger like delicious soup. After a long day visiting Caracol, Belizeês greatest and largest Maya ruin, or any of the Mountain Pine Ridgeês many natural wonders, people come back to the lodge ready to eat and discuss that dayês adventures. In order to satisfy their hunger and keep them in a good mood we have a hearty soup ready in order to taking the edge off their hunger. Then our guests enjoy sharing their experiences with the other guests and staff and the rest of dinner can proceed at a leisurely pace. We once had a tourist sneak into the kitchen before 6:30AM to steal the recipe for our tomato orange soup, originally found by Vicki in the October 1996 issue of Bon Appetite. If she had waited for us to get up we would have gladly given her the recipe. Any of our recipes are available to our guests. My personal soup favorite is a recipe for five-bean soup Vicki created in January 2000. Of course in a country that believes a day without beans is like a day without sunshine, we have black bean soup, lentil soup, curried lentil soup, harvest lentil, split pea, etc. Not only are legumes the basis for our soups but we have numerous vegetable soups, all made with fresh vegetables, fish stew, corn chowder, zucchini soup, gazpacho, chicken noodle, smoky corn chowder, pumpkin, onion soup etc. I could continue listing our soups but it would sound like Bubba from the movie Forest Gump speaking of shrimp. Any of our recipes are available from Vicki or me. Next issue you will get Chapter 2 of Food, Glorious Food. Return to top of page |