Terra: Embark on a culinary journey

Just when you think you've exhausted the new restaurant scene, another gem opens. Husband and wife team, Scott Clagett and Edina Sipos, have created a most cultured and cosmopolitan dining experience specifically designed to appeal to the adventurous and sophisticated of palate. Ethnic diversity was key when they opened “Terra” last month. The “earthy” name perfectly portrays the cosy intimate house with worldly music and the globally influenced menu that will have something for everyone.

Adventure
Located in the former Wellbeing restaurant place in Maho, the walls are now adorned with photograph works of Edina, shoot during the couple’s many previous travel adventures. It was their passion for travel that brought Scott and Edina together and what formed the pedestal of their new eatery.
After graduating from the Culinary Institute of America in 1996, Scott’s desire to learn more about new techniques and ingredients drove him to travel and explore the New Cuisines of the world. When in Hungary, he fell in love with Edina, who was running a youth hostel with her brother.
Scott and Edina decided to quench their thirst for adventure together. They’ve lived in Greece and travelled through Asia before settling down in Washington DC, where they opened their first restaurant.
After 9/11 business dwindled and the restaurant closed down. Having worked his way through some of the top kitchens in the United States, Scott was ready for a new adventure: the Caribbean. He came down to St. Maarten with Edina as the new chef of Citrus restaurant until the opportunity came along to open his own.

Beyond Fusion
With “Terra” the couple has managed to bring their inspiring world experience together with their affectionate and open personality. The decor is subtle and warm, a study of earthy hues and dim lighting. The service pleasingly amiable and the cuisine… Ah, yes, the cuisine…it is utterly uplifting.
Scott calls it “New American”, contemporary American and European cuisine influenced by Caribbean, Asian and other ethnic cultures. It is not to be mistaken with Fusion cuisine. “This is far more beyond fusion. Fusion is more confusion. I try to concentrate on the ingredients. I try not to overpower them but get it all well balanced.”
Fresh ingredients are the rule rather then exception and Scot makes and prepares every dish himself. Even the ciabatta is freshly home baked and comes with a basil-chilli flavoured olive oil dressing, a heavenly alternative to the ordinary bread and butter.

Love at first bite
When it comes to perfect harmony Scott’s taste runs to the Asian gastronomy. “Asian food is very well balanced, in taste, texture and presentation,” he said. You’ll find hints of anything from Asia in appetizers like the curry chicken and crab spring roll served with mango cucumber salsa and a spicy Mango Coulis.

I decided to take a trip to the South Pacific with the Tahitian style tong-melting tuna tartar presented in a fresh coconut on a bed of ice chaperoned with crisp plantains and a tantalizing coconut lime vinaigrette. Just as you think it can’t get any better than that, your fork stumbles on another layer of tangy mango cucumber salsa with Asian daikon radish. It stays intriguing from first bite to last.
The pan seared diver scallops are tongue melting. A quartet is served in a pool of Truffle Bordelaise with potato Gnocchi and a mount of wild mushrooms topped with baby spinach leaves and sprinkled with leeks. If you want to know what a Caribbean fall tastes like, this is it!
Carnivorously inclined connoisseurs need have no fear, however, as these somewhat heartier offerings are also prepared and presented with the same savoir-faire. The pan seared Buffalo NY Strip comes with whipped truffle potatoes served with Tamarind sauce and the braised Beef short rib is complemented with a creamy tomato basil polenta, pearl onions and Balsamic glaze.
The food is fresh and vibrant, alive with intense flavours and tantalizing textures. To keep the menu fresh, Scott adds a new dish every week. The couple simply enjoy introducing novelties to their customers. “Whether it’s through our food or the music we play, we like to share our travel experiences with our customers,” Edina said as the background music travelled from India to the African.
And as with the music, Edina loves to introduce new fruits of the vine as well. Besides American and French vintages, the list also offers alternative wines from Australia and New Zealand. “We also try to bring a little difference with the wine list. There are so many great valued wines out there. We encourage people to try something different,” she said. I was glad to take up her advice, as the Sauvignon Blanc from New Zealand with aromas of mandarin and kiwis, was a fresh and fruity compliment to the dinner feast.
Scott also knows how to hit your sweet spot. Desserts are decadently delicious but discreet. The trio of mini crème brulees in mocha, vanilla and passion fruit flavour is not only cute but a must! Chocolate devotees can indulge in black forest chocolate mousse tart or warm chocolate fondant cake.

Scott puts a lot of passion into his food creations, but when it comes to the service it is equal of significance, he emphasized. “We try to give the best service we can. Good service is not something you can expect everywhere in St. Maarten. To us it’s very important,” he said.

The couple succeed very well in that aspect. Scott and Edina are very open, evoking a personal atmosphere in their little eatery. Customers are welcomed with little sentences on a card that is inspiring to Edina and hopefully to her customers as well. “We want to create that ambiance of a great warm open family restaurant. Therefore we have an open kitchen, as we have no secrets at all!” Edina added.

As my card read “The Past is History, the Future is Mystery and Now is Gift, that’s why we call it Present!” Now you can treat yourself with a fine culinary experience at Terra. With the kitchen just cooking for a month, hopefully this establishment will go into its long and prosperous existence.

Terra is open every day, except on Sunday, from 6:00pm and is located in Maho.

Get A Taste Of Sushi At Bliss

Healthy, artful, and delicious; sushi has made a great name for Japanese food on the island. Therefore, besides a great selection of international cuisine, A Taste Of Bliss is now also boasting the Japanese delicacies made by master chef Sushi Q. With stylish surroundings and fresh fish, A Taste Of Bliss as a new sushi spot delivers!

Sashimi, nigiri and maki, you can find it all on the lunch and dinner menu now at Bliss. If you don’t know the difference – nigiri and maki is what you call sushi - anything made with vinegar rice. But nigiri is a slice of fish or other food served atop the rice. Maki, on the other hand, is seaweed wrapped around a layer of rice with a core of fillings. Sashimi is a single piece of fish or seafood without rice.

Ok, now that you’ve got the 411 on these delicious bites, let’s see what the Bliss sushi chef Q is rolling. Q, who’s a self-taught sushi chef from Hong Kong, has been making his mouth-watering delicacies on St. Maarten for 6 years now, and has been lauded by many locals and visitors as the best sushi chef on the island. Q says the key to making good sushi is fresh fish. “The fish has to be very fresh, I always taste the fish before preparing the sushi to make sure the cutsomers get the best,” he said. Fresh may be the first rule, but what gives that extra touch to his sushi is self-made seasoning and crust of white and black sesame seeds and other secret ingredients.

Multilateral plates are the canvas for Q’s beautifully constructed maki and sashimi that scream "taste" before you touch your chopsticks. In a whim of time, the sushi chef serves up top-grade nigiri and sushi: melt-in-your mouth tuna, flavourful yellowtail, tender octopus, rich-tasting crab and fresh salmon amongst others. Q’s favourite is the spicy tuna and eel roll with avocado and the avocado cream cheese roll with tuna or salmon.

The presentation of the sushi is artfully done, yet simple, with plenty of bang for your buck. Savour them by piece or go for a combo if your appetite is big. The sumo mix combo includes 7 pieces of sushi, 4 pieces of California rolls, 4 tuna rolls, 10 pieces of sashimi and a perfectly seasoned seaweed salad. If you wonder how it’s all put together, watch Q live in action in the sushi corner behind the raw bar.

So next time you have an appetite for the cool, clean flavours of raw foods from the sea, come to A Taste Of Bliss. Q’s flavourful sushi, rolls and sashimi will keep luring you back!

Sushi and sashimi are served at the Raw Bar from 4pm and for dinner from 6pm. For reservations call 554 3140.

http://www.theblissexperience.com/