Highlight Chef/Owner: Louie Bynoe
Restaurant: Breadfruit Tree Restaurant
8095 Bio Blanco Road
Off Eight Mile Road/ King Island
Waterfront view, delta breeze, and authentic Caribbean food found right here in the Central Valley at the Breadfruit Tree. Breadfruit, named after the staple fruit of the Caribbean, has been bringing foods from the islands for almost 20 years. Louie Bynoe, the Chef along with co-manager and wife Valerie Bynoe, “felt it was something missing … something different… a versatile cuisine.”
-Its menu from Jerk Chicken to the traditional Caribbean dishes called Peleau (pronounced PAY-LAU) are all made from scratch in the quaint, yet cozy setting of the restaurant. Peleau, a dish originated from Trinidad and Tobago, is also Breadfruit’s most popular dish. Though the traditional dishes do not change, Breadfruit offers weekly and daily specials that change on a moment’s notice to give their customer’s always something new to please their palate.
They also have a dessert menu consisting of a homemade chocolate breadpudding and rum cake. To accompany, try their version of a sweet tea called “swonk” which is a sweet tasting tea with a Caribbean twist. The dishes of the Caribbean take influences from a variety of ethnic groups such as French, East Indies, and Africa which are noticeable in the different seasonings used in their dishes.
Many of their dishes use seasonal vegetables which allow you to cook them from the ease of your own kitchen. The Seafood Peleau has a comfort food quality to it with a flavor that is inviting and keeps you wanting more. Though some of the seasonings could not be shared, my suggestion for substituting their secret spices is to use a creole-type seasoning which will give you a similar flavor. But to try their authentic dish, be sure to visit the Breadfruit Tree in person open Tuesday – Saturday.
Visit them next time when they host their annual Reggae on the Delta on August 28th from 3pm-10pm outside overlooking the Delta for delicious food and a good time.
Tbsp canola or vegetable oil
2 cups of chopped seasonal vegetables (zucchini, cauliflower, broccoli)
½- 1 cup of chopped cabbage and carrots
2 cups of mixed seafood – imitation crab, calamari, and octopus
1 ½ cups of Basmati rice (any type of long grain rice works fine)
Tbsp creole seasoning (substitution for secret seasoning blend)
Tbsp teriyaki glaze
Tbsp Bijol seasoning (found in specialty markets)
tsp minced garlic
Over medium heat add canola oil, and add in vegetables until cooked. Add paparika and stir. Combine seafood, mix well, and cook for 2-3 minutes. Add rice, increase heat to high, and stir. While mixing, add remaining seasonings. Plate and serve.