When I arrived at Virgin Islands Sustainable Farm Institute (also known as Creque Dam Farm) for my first Slow Down Dinner experience, staff member Patrick told us to expect great food, fun, and a lots to learn. “Emphasis on the fun,” he said, and he was right on all three counts.
VISFI has been hosting Slow Down Dinners for several years now, as a way to raise funds for their community programs, and to educate people about the importance of locally grown, organic food. Over a 6-course organic, local, gourmet meal, we were able to enjoy the relaxing ambience of the the farm, which is tucked away in the western hills in the rainforest, and learn more about the Slow Food Movement and how important it is to our world right now. The movement was started in Italy in the 1980s as a reaction to the opening of a McDonald’s restaurant in Rome, and aims to preserve cultural cuisine, promote growing your own food, and ethical buying in the local marketplace. Jay, one of the farm staffers, rightly pointed out between courses that two of the most important issues we are facing right now are climate change and health care. Changing our lifestyles to incorporate local, organic food is a way in which we can affect change in our daily lives and support a grassroots movement that aims to promote the health and well-being of our planet and its inhabitants. The dinner, aside from being delicious and a wonderful time, was also incredibly inspiring and educational.
But, on to the food! Arriving at the farm just before 6 pm, we stashed the drinks we brought, claimed seats at one of the long communal tables set up on the covered mahogany porch of VISFI’s main building and went on a short walk to explore the grounds. After spending some quality time with the most adorable baby goats and sheep we headed back to settle down for the meal. The first course was a passed appetizer of a fried breadfruit chip topped with a beet slice, cilantro pesto, cashew and pomegranate seeds. It was divine (I had two). Chef Keith Weitzman spoke a bit about each course before they came out, and the farm staff carefully explained all the components of the food. Knowing each green in the salad or soup really makes one think about each bite, slow down and savor the food. The second course was a crepe stuffed with green papaya and green mango chunks in a soft, creamy sauce. Our vegan friends were served the papaya and mango in a pepper boat, with wing beans, which I had never seen before and were deliciously fresh tasting and crunchy. Onto the third! Big bowls of vegan kalalloo were served topped with crispy, smoky strips of sweet potato “bacon.” Then a green salad with so many different greens, we kept asking the staff to name every one. If I recall, it included amaranth, sorrell, and moringa. Finally, it was onto the fifth course, inspired by Chef Keith’s grandmother’s Hanukkah meals– green banana latkes topped with smoked mahi, yogurt sauce and some kind of red garnish (I forget what it was) that was amazing. The smoked mahi had a rich flavor, and paired with the texture of the latke and the tartness of the yogurt, and the crisp garnish, it was a perfect combination. Somehow I had room for dessert which was a cake made of oats, mango and fruit juice; so moist and tasty you’d never believe it was vegan.
We spent some time hanging out after the meal, finishing up the rum and chatting with program director Nate Olive 
about some of the services and programs VISFI provides to the community. Check out the VI Locally Grown market– it’s an online market for ordering local produce and products. Just place your order online at vi.locallygrown.net between Sunday and Tuesday, and the VISFI staff will drop it off to you at Polly’s the Pier in downtown Frederiksted. VISFI is also starting school gardens and offers various programs and workshops to the public throughout the year. The suggested donation for the dinner is $60 and it feels great to support such an important cause.
There are so many ways in which we can support local food and agriculture here in the Virgin Islands. St. Croix used to be known as “The Breadbasket” and I was shocked to learn that 99.5% of all of our food is imported. That’s a big carbon footprint. It’s easy, delicious and healthy to buy local– support the VISFI online market, or check out the La Reine Farmers Market on Saturday mornings, and the Beeston Hill Farmers market on Saturdays. Luca’s ArtFarm market is also starting up again after their move to Longford, on the South Shore, and they will be selling on Saturdays from 10-1 and Wednesday afternoons. And definitely check out the Slow Down Dinners at VISFI for a way to learn more about this movement, eat some delicious local, organic food and enjoy the beauty of the farm. Bon appetit and happy ethical eating!
We ate Thanksgiving dinner at the farm and it was AMAZING! A bit off the beaten path and definitely different than we’ve ever done but so worth the experience. Nate and the entire staff were warm and welcoming and we had a fabulous time. I tell everyone in advance, this is not a restaurant and if thats what you’re expecting, don’t go. BUT if you want a locavore delight in an amazing setting, don’t miss this whether you’re a Crucian or just visiting.
Where you at and are you always open, I reside on St. Croix and I am a Crucian.