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Summer Festival 2001 was a week long celebration of carnival events and boat racing. . . .
2001/09/02 - Click to enlarge pictures

Other pictures can be found at photo.ai:

• Festival 2001 Photos
• Mitch Geisner's Calypso Photos
• A selection of festival photos by Lloyd Gumbs
• Champion of Champion's Boat Race

More pictures ...

Below are pictures of the "Viva Las Vegas" troupe.

Pictures by Janine Edwards

Tel. 264-497-3444. Opening hours: Monday - Wednesday 7am - 3pm; Thursday - Sunday 7am - 10pm. Email: [email protected]. Located in the Rainbow Isles Shopping Plaza on Long Path.

Story and pictures by Janine Edwards

The Institute was established on September 3, 1994, with an enrolment of 45 students who formed two preschool classes and one primary class. Each year a class was added so that by it's seventh year the Institute became a full primary school of six grades.

On July 4, 2001, The Teacher Gloria Omololu Institute celebrated its first Grade Six Graduation. A day, founder Dr. Oluwakemi M. Linda Banks, has dreamt of since it's inception in 1994.

The graduation was celebrated with a cap and gown ceremony held at Stoney Ground Primary School auditorium.

The ceremonies began with a graduation procession followed by a word of prayer led by Pastor John Gumbs.

The prayer was preceded with songs sung by each of the grades of the Gloria Omololu Institute.

Guest speaker's Rev. Keithly Richardson, Mr. Ashton Bradley, Joan Richardson, Leslie Richardson and Chief Minister Honorable Osborne Fleming gave speeches offering inspiration to the grade six graduates.

Awards were presented to Klirence Belle, Shountae Boothe, Rhys Carter, Shinika Lake, Tiara Muhammad, Alexander Orchard and Mikol Rias. Shountae Booth was this year's valedictorian.

After the graduation ceremony grade six students and their parents attended a special dinner held at La Sirena. Teachers, parents and students of the Gloria Omololu Institute enjoyed the occasion.

During the last days of school Dr. Oluwakemi M. Linda Banks performed individual exit interviews with all of the grade six students who will be continuing on to the Albena Lake Hodge Comprehensive School. The best of luck in future endeavors to all the graduates.

Story and pictures by Aly Armstrong.

Fish Cakes:

Ingredients:

• Trigger fish - 2 cups
• Hot pepper - 1 teaspoon
• Chopped onions - 2 oz.
• Chopped peppers (red, yellow, green) - 2 oz.
• Chopped celery - 2 oz.
• Eggs - 2
• Lemon juice - 1 teaspoon
• Mayonnaise - 2 tablespoons
• Bread slices - 6
• Bread crumbs - 1 cup
• Milk - 1 cup
• Flour - 1 cup

Recipe:
Mix the fish, slice of bread, one egg and seasonings together well. Then form mixture into 2 oz. flat round cakes. Mix the milk and one egg together. Dip fish cakes in flour and then in the egg and milk batter. Roll the cakes in breadcrumbs then hot fry until golden brown.

Sauce:

Ingredients:

• Fresh corn on the cob - 1
• Tomato, peeled and seeded - 1
• Mayonnaise - 1 cup
• Chopped capers - 1 teaspoon
• Chopped pickles - 1 teaspoon
• Chopped onions - 1 teaspoon
• Garlic - a pinch
• Hot pepper - 1 teaspoon
• Lemon juice - 1 teaspoon

Roast the corn, then remove and chop kernels. Mix all sauce ingredients together.

Serve with green salad. Garnish with beet, carrot and turnips.

Chef Vernon Hughes

Chef Vernon Hughes is now the proud owner of E's Oven, a delightful restaurant located in South Hill which specializes in upscale Caribbean cuisine. You can't miss the brightly painted yellow and red building along the mainroad!

The menu is quite interesting featuring appetizers such as "Warm Shrimp Salad with a Three Bean Salad" and "Blue Fish in a Basil Cream Sauce served with Green Peas." The Entr�e selection which ranges from US$10 - $20 is also innovative with a local flavour�including "Anguillian Fillet Red Snapper served in a Pineapple Salsa."

Hughes has also operated a catering service for the past 10 years offering services for weddings and parties on the island.

Vernon has close to 20 years of culinary experience, spending most of his professional career at Cinnamon Reef, starting as a Dish Washer and forging his way up to Executive Chef. He captured the title of "Chef of the Year" in Anguilla in 1991 and 1992.

For eight years, Chef Vernon was a member of the Anguilla Culinary team, a distinguished selection of the island's top Chefs chosen to represent Anguilla in regional competitions organized by the Caribbean Culinary Federation. In 1997, the Anguilla team racked up a whopping twenty one medals in the "Taste of the Caribbean" competition which was held in Puerto Rico. They also came away with the coveted title of "Most Innovative Caribbean Menu" that year.

The name "E's Oven" is a tribute to Vernon's late mother. She used to bake in a traditional stone oven which was located where the bar section of the restaurant now sits.

Opening hours: 12 midday to 12 midnight, everyday except Tuesdays. Telephone no. 264-498-8258

Story and pictures by Janine Edwards

Having now had the opportunity myself to swim with these delightful mammals and have them feed from and nuzzle my hands, I know that words cannot aptly capture the magic of the dolphin interactive encounter.

Perhaps these photos will give you a glimpse into the experience.

For more information you can contact Dolphin Fantaseas at Tel. 264-497-SWIM or 264-498-SWIM or email [email protected]

Story by Janine Edwards. Pictures by Rocklyn Maynard.