More than surf and turf:
Hello there, Sirenian Bay friends!
You’ve probably realized by now that here in Placencia we’re a pretty close-knit lot. We like to look out for each other and give back to the place we’re so lucky to call home.
One of the big events on our yearly calendar is the Flaming Heart Ball, which raises money for the Peninsula Volunteer Fire Department. Held in full view of our stunning beaches, the ball gives us all a chance to kick up our heels (or flippers) to hours of live music and enter to win some great prizes – and all in the name of helping out our brave fire fighters.
Admittedly, your resident manatee reporter doesn’t have the smoothest moves on the dance floor (unless Octopus’s Garden comes on, then all bets are off). However, as someone who puts away 100-150 pounds of vegetation a day, the Taste of the Peninsula event is always a highlight.
One of the things that sets Belize cuisine apart is its astonishing melting pot of foodie traditions and techniques. You’ll find Mexican, Afro-Caribbean, Spanish, Mayan and British cooking side by side or rolled in together – which is quite literally the case at Taste of the Peninsula.
Each year brings tables and tables laden down with the most incredible food I’ve seen this side of the ocean. The town’s local restaurants donate plates of their best-loved dishes, and there are always plenty of whisker-licking good home-cooked morsels to try out as well.
Think organic, freshly grown ingredients prepared with Caribbean flair and a hearty dash of the Creole. In past years’ explorations I’ve spotted curries, jerk chicken, taquitos, plantains, fragrant rice, classic Belizean sides and incredible amounts of freshly caught seafood. The desserts, ranging from tropical fruit-infused gelato through to key lime pie and coconut flan, had me promising to swim an extra lap or so of the bay the next day.
In addition to the towering tables of food, there’ll be plenty of drinks on offer as well. Expect to see everything from our local Belikin beer through to classic rum and fresh coconut cocktails – although I personally have my whiskers crossed for a seaweed shake from Brewed Awakenings.
This year marks the 10th year of the ball, and I can’t wait to see what the local chefs are cooking up for us on behalf of our local fire fighters. It’s an event that’s definitely got my seal of approval. There’s still time to grab a ticket if you are lucky enough to be in Placencia this weekend!
Well, it’s time for me to squidaddle for now. See you on the flipper side!
Hugh Manatee
