Gerry Goldwyre's North American Adventure

 

MasterChef winner, chef and architect, Gerry Goldwyre and his wife Susan are on a year's trip to American discovering all that's best about food and cooking along the way.

BRITISH VIRGIN ISLES TO TEXAS

With the white sands, turquoise sea and tropical breeze now resigned to the memory bank we are ready for the final leg of our year long tour. This will take us through Texas, Louisiana, Mississippi, Georgia and Florida and then up the Eastern seaboard to New York.

Before I describe the wackiest cowboy restaurant I have ever experienced it would be remiss of me not to tell you one last story from the British Virgin Islands. You must picture the scene. It is 85 deg F, sunny with a slightly cooling breeze, and standing on one side of the road is a ramshackle collection of packing cases and drift wood. Held together with rope, nails and plastic bags and adorned with assorted garments of ladies underwear (which when donated entitle the wearer a free drink!).

Gerry at the Bomba Shack

The plywood walls are festooned with notes, many of a graphic nature, that have been written in haste, perhaps with an assortment of some grassy substance for inspiration. The collection of driftwood is collectively known as Bomba Shack. It has been frequented by some of the most famous celebs around over the last 25 years. It can withstand hurricane winds as the wind just whistles through.

On the other side of the road is an even more run down shack. This is the restaurant! I had driven past it once already, not being strong willed enough to try this place recommended by an American chef working in BVI. “Just try it” she said and “ask for Trini”. Trini, in between flirting and dancing with the ladies, is a Trinidadian chef. He asks you what kind of food you like, looks at what he has by way of fresh ingredients and pulls together some food for you. We had one of the best meals in the BVI at Trini’s shak.

Susan and Gerry at Trini's

The flight out of BVI took us back to Dallas where we enjoyed 3 days of glorious sunny weather. Then, as if someone was saying you are having far too good a time mate, it all changed to a bitter cold wind and sleety driving rain. This was a signal to hunker down and not do too much. With our Texan friends (people that were among our very first customers in the restaurant some 10 years ago) this was not an option. We were told “Boy, its Texan BBQ time”. On a cold January lunchtime? “Yup, git yur coat boy, we’re leevin”. With that we were whisked through the Texan flatland to Clark’s. On arrival Clark’s looked as if it had closed 20 years ago. Located in a village with a sign proudly proclaiming a population of 754 people – not 753 or 755. How do they know?

Clark's Restaurant

I reckon they were all waiting to get into Clark’s that day but had it not been for the queue outside the door I may well have driven on. The walls inside were decorated with signed celebrity photographs, old news, outstanding reviews from Zaggats, Gourmet, Wine Taster and others. In between these accolades were what looked like original bullet holes. The floor was made of stone that was worn so thin I almost fell through. A large sign read “Licensed guns only on these premises”. They were not joking. We sat down next to what looked like the Texan equivalent of Morningside Ladies who lunch. The women were complete with 10 gallon hats, skin tight jeans, checked shirts and dusty cowboy boots.

Interesting place and the food was not half bad either. Typically BBQ smoked ham and BBQ beef with really good veggie sides; especially the corn. As we prepared to leave 4 Harley’s purred and pulled up outside the door. That story will have to wait until I get back to the restaurant.

As a footnote I have agreed with Danielle that any reservation at the restaurant that is made by email in the next 3 months that mention Discover The Taste will attract our 1999 dinner prices - £40 for a 5-course meal.

If anyone is keen to read more on our trip, our daily diary is posted on our website