Nothing Like A Nevisian Holiday. Hermitage Plantation Inn | Nevis Tourism Authority

Nothing Like A Nevisian Holiday. Hermitage Plantation Inn | Nevis Tourism Authority

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right here on the island of Nevis and we're going to hear a little bit of Steel pan we have Gavin Trini Patterson who is waiting right around the corner and he's going to be giving us some steel pan music of course it's Christmas time and we are assuming that Trini will be giving us some steel pan music and it's going to be Christmas music that's my assumption so Trini let's take it away on the steel pan for nothing like any Vision holiday thank you foreign [Music] [Applause] [Music] foreign [Music] foreign [Music] foreign [Applause] [Music] Anthony [Music] hello [Music] um foreign [Music] [Applause] [Music] everybody [Music] [Applause] [Music] [Music] [Laughter] again [Music] foreign [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] foreign [Music] [Applause] [Music] foreign [Music] laughs [Music] thank you [Music] foreign [Music] let's move good move all right that's the last actually that's his last job thank you very much thank you very much um well we have a community based program so we have steel plan currently in all the communities on Nevis um ranging from the smallest to the oldest and everybody's enjoying it coming out and having a good time and you forget to tell him that I'm your boss yes yes you're responsible for all the goodness thank you truly thank you all right treaty on steel pan and now we're gonna head over we're gonna be hearing some nice carol singing from the Charlie Squire the trellis choir has been with us for the past two years and they're back with us this year and so after the Chinese Squire as well we're gonna be having some calypso music so let's go over to the next area where we will be having the trellis choir and they're going to be doing some sweet carol singers um this choir will be doing some sweet carol singing for us and so we're heading over here to the next section now where the trellis choir are all set up to bless us with their melodious voices and of course there's nothing like an official holiday without carol singing so let's take it away the trellis choir chalice choir whatever [Music] the sky is [Music] [Music] by priests and people saw them [Music] is [Music] [Music] [Music] foreign [Music] is [Music] [Music] always [Music] [Music] sing praises [Music] foreign [Music] [Applause] [Music] [Music] we are [Music] foreign [Music] [Applause] [Music] [Music] [Music] His holy name most highly favored Lord [Music] was born in Bethlehem [Music] and Christian folks throughout the world [Music] thank you [Music] very much [Music] foreign [Music] [Music] [Music] foreign [Music] sacrifice [Music] [Music] thank you foreign [Music] [Music] la la la la la here [Music] [Music] la la foreign I can't do it like them but they did a marvelous job and you know when we were growing up in my day and I'm not that old yet this is what we always look forward to at nights even if you're home sleeping and persons come to sing carols that is an absolute joy for us and that is why caroling must be an integral part of nothing like an envisioned holiday but you have to get that one more time for the choir and our conductor Mr Moore come quickly very quickly tell us a little bit about the choir uh well this is a classical choir music is normally uh classical based with made up of children and adults people who are busy very busy people there's nobody here who has lots of time regardless of how it looks to you everybody is busy you know this is just a portion required we're actually about 30 strong but for various reasons this is what we have here representing us and uh our concert by the way is on the 21st of December that's the week from now Wednesday um at the Saint Thomas Anglican church and um you can come and do it here some of these but you'll hear much much much much more you know much more much more so looking forward to seeing you and you have to tell them it's not free not free it's 25 for adults and 15 for children 12 and under okay and if you have little toddlers they can just come thank you very much put your hands together one more time for the Charlie Squire those of you who are viewing online of course you remember the caroling at Christmas time and we have so much talent here on the island of Nevis we started with the big drum we heard the steel pan we heard the choir and now we are going to get something else we're gonna go to a different style of singing and we're gonna get someone who is an accomplished um calypsonian should I call you calypson you know somebody who thinks Soca daily ranks is up next this is the first time in the three hosting of nothing like animation holiday I think we have in Calypso and so we must be very diverse and so we're bringing Calypso with us this year and music is the food of love and singing is the food that makes people fall in love sometimes so Delhi take it away whether you're gonna do Calypso or soccer it's up to you but daily ranks is up next nothing like an Edition holiday all right as Eric said we bring in a different style of singing We love you love your Festival I will love Christmas time right I can't hear you everybody everybody come over everybody [Music] foreign [Music] it's Christmas time everybody [Music] loves everybody [Music] drinking foreign [Music] Christmas parade [Music] [Music] foreign [Music] [Music] foreign [Music] thank you oh my God Alexa [Music] I think this one is one of the guys favorites till the next one you got another one you're watching remember all right Jesse [Music] I'm ready everybody [Music] [Music] [Music] [Music] [Music] coming to you I'm coming here [Music] let's go you ready you ready [Music] [Music] [Music] [Music] away [Music] faster this one is a bit faster [Music] Style [Music] everybody [Music] [Music] don't understand [Music] all right this one is for all of us who are here today we're pushing forward if you're pushing forward to the put the engineer if you're pushing forward today we're pushing forward and you see you don't get the dance ready you got this ready see you later when you're ready [Music] this one is pushed forward this one's a bit faster okay everybody put up put them put them put them up put them put them ready somebody 's ready [Music] positive energy [Music] nobody okay let's go I started over here everybody [Music] [Music] [Music] push push forward [Music] over here over here [Music] I gotta go I want to do something before I come everybody [Music] [Music] foreign [Music] [Music] over 10 years almost time to retire but you still look like you're only 12. just start but listen this is the first time I think we have in Calypso here oursoka here at nothing like a division holiday I think that your people love you man so you gotta come back next year for sure all right put your hands together ladies and gentlemen for daily rants yes you're getting it all here today at the Hermitage Inn and remember later on those of you are here don't go away because I understand they have assumptions Feast for you tonight but you have I hope that the booked already and so we're gonna move right along because we have the big drum music coming up right about now and so we're going to invite the big jump to come on down and after we hear the big drum music we're gonna be having the Masquerade as well and so nothing like a living holiday unless there is Big drum music we know we grew up on the big drum we grew up on the Masquerade and once again we see a special good afternoon to those of you joining us online it's so good to have you I'm so sorry that you're not hearing Nevis but we are bringing it to you live and Lively from right here at the Hermitage put together by the Navy stories of authority doing a marvelous job once again for 2022 and of course let's get ready and welcome now the big drum music out of Rollins Village foreign [Music] [Music] [Music] thank you [Music] [Music] thank you [Music] foreign [Music] [Music] [Applause] [Music] [Music] foreign [Music] foreign [Music] [Music] thank you foreign foreign can I move [Music] [Music] thank you [Applause] [Music] [Music] [Music] come here [Music] foreign [Music] [Music] [Music] [Music] [Music] more fun guys [Music] foreign [Music] [Music] [Music] [Music] thank you thank you okay [Music] [Music] foreign [Music] [Music] foreign [Music] up [Music] here [Music] [Applause] [Applause] [Music] thank you [Applause] [Music] [Applause] thank you absolutely absolutely fabulous music absolutely fabulous that deserve a bigger round of applause and listen this is homegrown Talent from right here in Queen City Nevis we saw the Masquerade as we saw the musicians I'm gonna have a quick word with Chris you gotta get organized for String Band now and then I'm gonna have a word with Mr Freeman here Chris you are you are almost an expert on the fight now how long have you been playing the five well six years now six years now six years and what inspired you to get involved in five plane well from at the tender age I always wanted to do it you know see the elders I'm coming around 24 o'clock you know this was always my favorite instrument so and I'm happy that a young man likely you is doing this which means that the culture and Nevis is going places and it will live on Chris go and get organized and listen I'm gonna talk to Mr Colin Freeman Jr Colin how are you doing tell us the name of your instrument looking at this online they may not know what you're playing so tell us what you're playing this um should I say the sister to The Joy Bell yes okay this is the kettle drum and um Chris I know that many young persons are not playing the kettle drum right now but when I every time I look at you and I hear the sound the pulsating sound of the kettle drum how long did it take you to Perfect The Art of playing the kettle drum well I have been playing from I was probably 14 14 years well I don't know how old you are now so but who taught you though no one learned off my own you learn of your own yeah Listen and play Listen and play so which means Mr Freeman Colin Freeman Jr was self-taught now Colleen you have gone several places playing the catalog the last place you would have gone to was as far as Dubai tell us about the Dubai experience it was great for being there I would love to go back but the flight is not I don't like playing so the flight is too long yeah and of course he would have gone to carry Festa a couple years ago as well how was that experience that was in Trinidad and Tobago well I enjoyed Dubai more than Trinidad why because he doesn't want to tell us why he enjoyed Dubai more than Trinidad I can make a guess but I'm not sit on the microphone all right but anyway um are you teaching anybody to play The Kettle drum sometimes last brother does come and say you are enjoy and this and this one is called the big jump the bass drum right so it's a big drum and the kettle drum and I see you guys our team so wherever you go you all go together and this gentleman over here is Mr Terence bagger Joshua how are you doing sir I'm good thank you and how long have you been playing the big jump four years four years listen guys you all did a marvelous job this afternoon I want to thank you put your hands together one more time for the big drum and the Masquerade it's nothing like an Envision holiday and ladies and gentlemen the action is continuing because of course once we come here to The Hermitage for this activity as I said it's the third and of course the Navy stories of authority they have been getting such magnificent reviews over the years they did they did it one year and they decided not to do it again but the reviews keep coming so much that they're doing it on an annual basis so it's our third hosting of nothing like a division holiday we are so delighted to have all of you here remember later on there will also be a feast on the inside right about now we're going to be getting some music from The String Band so I'm going to invite the String Band to come down now to give us some music and right after the String Band we are going to be learning how to make black cake because here in Nevis there is no Christmas there is no holiday division Christmas holiday unless there is black cake and so those of you who don't know how to make black cake after the String Band we're going to be going right around the corner and we're going to be teaching you how to make black as a matter of fact one of you one of you will be looking for a volunteer one of you will be putting on your apron and you'll be helping the lady make black cake all right so right about now we're gonna to come and entertain us nothing like any Vision holiday we just heard from the big drum and now we're going to be hearing from the string bound because of course these are integral parts of a division holiday we heard the carol singing of course that is what we grew up on every Christmas we look forward to the masqueraders coming through the villages and we look forward to even before they came to the Village they came to the shops and do their practice sessions and rehearsals and then at Christmas time they pick certain days and go through certain Villages and so that is what the division Christmas was like long ago and we are bringing back that tradition to persons those of you who never knew what the division holiday was like back then we're bringing it back live and In Living Color to you and I know persons who are watching us who are following us on the live they always enjoy this because it brings back all of these special memories that Christmas whole and we hope they are about Christmas so once again welcome to Hermitage and right about now we are ready for this String Band music uh we seem as though they are not totally ready yet so I think they're going to be here any moment now any moment the string man is going to be here and of course as I said later on the Hermitage Hotel has a special treat for you in the meantime I think the black cake demonstration is ready so while we are waiting for the String Band we will move straight to the black cake demonstration and so let's go right around the corner for the black cake demonstration and as I said we need one person from the audience who will volunteer we need one person from the audience who will volunteer to assist the person who is doing the black cake demonstration and so if one of you feel like you are able and you're up to it you're gonna get your apron so you can indicate from now on we are going around the corner and so those of you who have never made black cake after today after today you okay actually we already have a volunteer to assist with the black cake preparation so please come on down and see how to make black cake Division Style and our person who's gonna do the demonstration is Miss Marion Brown out of gingerland and she's gonna be doing the blackie of course we know a couple days ago we had the demonstration of the tart this year we're doing black cake and it's happening right here at the lovely Hermitage nothing like a a Univision holiday [Music] and here so Marion could just indicate what is happening we have a volunteer with us all right Marion what are we doing today black cake time tell us what what's going to be happening now as you can see we make things a little easier so it makes the sugar and the butter at home okay so we have to you beat it up we have to beat it up light and it's fluffy it's your related to this yes flatter fluffy so now we can we can add suppose we add in eight eggs so how much how much how much flour I'm sorry how much sugar and butter you have here butter and sugar powder butter and a pound of sugar is it white sugar white sugar and be able to add the eggs by the way can you use brown sugar as well or and you can we are about to use eight eggs but you know sometimes we use it one at a time because sometimes you don't know where to find in the eggs okay you know so and okay all right we also have a volunteer with us what's your name there Nikki Nikki all right I want you to come on over and help Marion okay Marion is gonna say what to do and you want you come with your apron so you have to work you have to work for your pay the time you have to work for your pay Nikki Nikki do this let's see let's see Nikki you have some strong hands let's oh yes you're doing well Nikki have you done this before no no Nikki says she have never done this before and so they're gonna be beating the eggs in we've had the batter we had the sugar and the butter and of course it was one pound each okay go a little faster Nikki she's doing well she's doing well okay I Believe by the time Nikki is finished he's going to be an expert in making black cake Nikki I'm gonna pass by you for a black cake for Christmas right yes she's adding the other egg so it's one pound of sugar one pound of butter and eight eggs oh Nikki's hand is getting tired Marion you have to give Nikki a hand don't worry Nikki you're learning don't worry you'll you'll be fine you'll be fine just eat some division dumpling a little later okay you know what is dumpling uh cake no dumpling is flour and um water mixed up Marion let's get let's get back to the let's get back to the black Cake Marion you look like an expert here trying to be how long have you been making black Cake Marion since about maybe 20 years ago 20 years ago because I work at Four Seasons at the bakery so I used to make a backflip down there okay okay so yeah you could say you're an expert in Black cake then yo she's been so modest eh she's being so modest I guess I guess okay the hands are back in order now all right Nikki's hand is back in order yes take turns that's how many eggs Marion four okay she has added four eggs remember she's adding eight eggs this is black cake Nevis style you know you can get black cake all style but this is black cake maybe Style I'm sure we have new persons here who are not from Nevis and probably you do black cake in a different style but this is Nevis Marion this is what egg number five okay and Marion is it it is because you had such wonderful experience at Four Seasons why you're such an expert at black egg now oh no I used to I used to bake before you I I was I went to Georgetown College in Ontario Canada I have I said uh I graduate with Baker two brand Apprentice okay at the college so what what specifically did you do um at four seasoned I used to make everything what what did you specialize in anything not just me alone did you specialize in any particular type of pastry I'm getting old so I can't remember and I'm sure you're not going to tell us all you are doesn't look her age that's all she's gonna say Marion is doing maybe style black Marion that is egg number what seven Nikki you're counting well I am because I want to get to the end Nikki wants to be done Nikki is getting tired and she wanna finish and so she's counting the eggs religiously egg number seven Nikki yes give her give Nikki a hand give Nikki a hand Nikki you're tired have you ever done this Nikki ah no not not like eight eggs [Music] have you made pancakes before I have yeah but this is not a require so many eggs nor to make them so fluffy okay Marion do you do you do um black cakes to sell as well do you do it as a business and I don't want to work too much so you've added all the eight eggs okay upon an accord spoon of baking powder so it's already added and sifted in this so we add a little at a time sister but you can't beat it too fast other ways you get messed up register the time take your time Nikki take your time Nikki nice and slow all right so now they have now added the butter the sugar the eight eggs and now they're adding the flour which Marion said is a pound and a quarter am I correct and three tablespoons of baking powder and persons who are viewing and listening it's baking powder because I know sometimes Marion people mix up baking powder and mix baking soda right so it's baking powder that you use for the black cake and not baking soda okay and so she would have had her nice sifted flower here with the baking powder and Nikki her assistant is doing quite a quite a nice job and she's going to be adding some more flour anytime now make sure you beat it in first Marion say you don't want any lumps inside this you have to beat it in properly Marion is the expert Nikki is the amateur you can join us Nikki I like to so so you're gonna try this for Christmas maybe not no so because you do not want to give me a piece of your black cake you're not going to try it no folks nothing like a division holiday we're getting it right here at the Hermitage and of course courtesy of the Navy tourism Authority we would have had bigger music before we would have had steel pan you would have had the Chelsea Squire singing we would have had daily ranks we would have had the Masquerade and the big drum and now we're getting something different we're doing black cake we're doing black cake demonstration yeah it's not the last is it yeah Nikki really wants to get this thing over with so Marion that's the flower finished flower and the baking powder finish I think Nikki needs a hand as well Marion Nick he needs a hand again you're a team so you work as a team yes it tastes good already it tastes good it tasted good already yeah it's not the finished product yet Nikki I know but you know just I had to cook should taste it is smooth got no lumps is inside of it so what happened if you have lumps well you just eat drums I like that she said if they're lumps you just eat the lumps right it's just like when even when you're making cornmeal you do don't want any lumps right Marianne you like that so our our Chef here today our pastry chef is Miss Marion Brown and of course you would have heard she would have had some training in Canada and she would have worked at the Four Seasons Resort as a pastry chef and so we would have called her here this year to demonstrate black Cake Marion what is that now we're gonna put in and add in three tablespoons full of vanilla vanilla Essence yeah you can use you could use Ammon any kind of essence any particular reason why three teaspoons because I know it is is that I use but if you want when you taste it and you feel like you're gonna add yeah you quite a little more and the smell is really really good and so you're gonna beat that in now that you're gonna beat in the essence now Marion and then you're gonna okay you're gonna add the gravy browning after and the gravy Browning is to give it that black color right yeah yeah nothing like a division holiday black cake demonstration so you're gonna add what no Marion where are we rounding okay and Mary let me ask a question the amount of gravy Brown in your ad will determine how black the cake is right yeah if you want don't want you to Black you don't try in if you enjoy a new holdback I'm going to use a half of this there's a whole half of that you say you want black cake so I'm giving you black cake now Marion is adding the gravy Browning those of you who like to cook you know you use a gravy Browning for your gravies you can also use it for your black cake because it is a gravy Browning that gives the cake that black color right and she said she's gonna add half of the bottle of the gravy Browning because it is black cake it's not Brown cake it's black cake I say we want a cake to be black not black from the oven but black from the gravy Browning thank you and so do you put all of it in one time Marion or you add in and then you beat accordingly yeah you want black Cake Marion he said you don't want Brown cake you want black cake see the black Nissan mixture a marble cake Nikki is doing a good job here she's beating in the gravy Browning to ensure that it's evenly um placed all around the batter and so if you would recall we would have started with the butter one pound of butter one pound of sugar eight eggs and then she would have put in a pound and a quarter of flour and to that would have been added three teaspoons of baking powder she would have added I think my memory is going well she would have added three teaspoons of vanilla Essence I'm sorry almond what Essence it was again vanilla vanilla Essence but you can use any kind of recipe you can use I could use almond uh or piercings go yeah so she's saying that you can use any kind of essence in the black cake um she's using vanilla right now but any kind of essence that you have can do and so now Marion what is else you're going to add now that already soak in wine and blend I use a point and a half any particular reason why you blended it because I give it a smoother some people there they use they don't blend you to just pull it like that so when you eat it you go eat the what the warmer wine yeah I don't like that by the way how long did you soak the raisins for because some people have does have raisin soaking for months soak it anytime any any amount of time yeah and what did you soak it in ramen wine rum and wine is that kind of wine right there right there yeah Ruby Rich yeah so you can soak you can have your raisins been soaked for maybe some people soak them for like weeks months a year and the longer you soak them the stronger it gets Nikki I don't run away you're still here yes and and Marion do after you would have added a raisin would you also add some more wine or some rum because I know some people do that yeah you're just add a little but not too much because you see that to add it to the cake and when it's done okay okay all right when you take it out you pour the wine of it for me please Nikki you're strong I thought your hands were tired Nikki you're strong so now Marion would have added the the reasons and um which were Blended and now she has added some extra wine remember the raisins would have been soaking in the wine before and now she have added some some extra wine because you know sometimes he you know sometimes here and Nevis people like love their black cake strong very strong and it can even make you feel a little tipsy Nikki just smelling it actually makes me feel Tipsy Nikki said just smelling it makes her feel tipsy and one eight inch you can actually get three cakes from that yeah but but sometimes sometimes when it dries it goes arms or something fully top more than a half because when it goes down all right we are winding down with the black cake it's almost time to put it in the oven and so she's gonna put it in the pans now remember when you have to tell him that the pan was greased and what you greased it with [Music] doesn't matter oh 350. so maybe about an hour but you have to test it to see you know did you want y'all didn't write it down do you guys remember what the recipe is one pound of butter one pound of sugar eight eggs a pound and a quarter of flour three teaspoon table tablespoons of baking powder three tablespoons of vanilla Essence um then you put in some Blended raisins and you add some wine how did I do did I remember everything and because you're still going to oh the gravy Browning the gravy Browning to the mixture because you have to pour I know it only if you want to you know so it's optional if you want to add wine to the mixture you do not have to do it but it's optional you can add if you wish to add wine if you want to make the cake very strong then you can add some wine to the mixture to the batter okay so she's going to be getting three cakes from this mixture and they're going to be going into the oven 350 degrees am I correct Marion and how long normally are on an average how long will it take it's not if it's not then you put it on Linda I love that yes I love that Linda real Division Style yes because you know when our parents used to do this we used to wait for this ball after and we would put our finger in and we would lick yes you want the ball out there [Laughter] somebody will get the bowl get the bowl because that is how we did it that is how we did it in division style I love this I love this Nivea Style laughs no don't be up don't be shy take a lick take a finger and lick anybody yes yes you don't have fun like this until you come to the Hermitage for nothing like a divisional holiday only at Hermitage and only by the Navy tourism Authority yes Linda you love that right [Laughter] oh people are having fun and Now ladies and gentlemen this is the finished product this is a finished product put your hands together for Marion brown with black cake and Mario and you know what people come for people want a taste and so you'll get an opportunity to taste um some of you got a chance to taste the batter before it was baked and Marian is going to be giving up giving some little samples now so those of you who are in the audience and you want to come and Sample Marion you can't get them big slices you know you can't get them big slices in a Marion you can't get those big slices you gotta cut it up small Marion people everybody wants to taste the black cake you gotta go small yeah you gotta go small and remember some of you might be on a diet so you may not want a big chunk either right it's Christmas tell your heart you'll have permission to eat a lot all right those of you who want to try the cake do not be shy please this is not about being shy come on up get a slice you can offer your neighbor a piece as well this is what the finished product would look like and what it would taste like and so it's all happening here at the Hermitage Hotel the historic Hermitage and we would have just seen a wonderful demonstration of black cake making that would have been done by Marion Brown and this is always one of the highlights this spot is always one of the highlights of nothing like a division holiday where people can come and and see how to make something and then you get a taste and then of course you can go home and you can try it as well and these cakes will be big will they be baked here at the Hermitage Devon all right and so and so don't be shy come on up and get a taste of the black cake those of you who want to sample the black cake do not be shy come um camera over here camera I need to I need to talk to a couple of folks over here no talk to me how is the black cake beautiful a lovely taste you love the taste will you try making it for Christmas oh definitely no tell me is this the first time you're coming to nothing like a division holiday first time give me your impressions brilliant brilliant excellent oh good time okay so I've never seen some of these things before you serious honestly are you from Nevis from England but maybe okay well last time I've seen this first time will this be your first Christmas in Nevis uh okay well well welcome welcome home and enjoy the rest of your holiday and enjoy the black cake I'm gonna talk to a couple more folks who have been come on come on over and talk to me how are you doing wonderful oh good what's your name Mary Jones and where you from Nevis fantastic is this your first nothing like a division holiday at the Hermitage so you keep coming yes how are you enjoying it this year love it love it did you try the black egg I did um the bowl fantastic it was delicious oh great great that's what I love to hear all right let's see who else is trying the black cake that I can talk to people up here are going crazy over the black cake have you gotten a chance to try it yet no you're waiting in line have you tried the black cake yet every somebody's okay somebody else is over here who probably we can talk to how are you doing how are you doing today I'm fine thanks and what's your name don't be shy my name is Patricia Patricia are you from Nevis no I was born in avisma I'm from Manchester UK fantastic and your home for Christmas I assume no I'm just here for two weeks holiday and I'm going back on Wednesday okay um you would have I did you come early for this function or what did you see what you saw how do you feel about it so far so good I've just I I have a bit late actually you were a bit late yes I miss all the entertainment oh no but did you taste the black cake I just tasted it and it was very nice very nice okay fantastic well enjoy the rest of Nevis and enjoy the rest of nothing like a division holiday let's go on over here and talk to some folks over here hello good good afternoon how are you doing good evening how are you all doing we're doing great thank you you're doing wonderful what's your name my name is Jerry Jerry and where you from Jerry I'm from Nevis I was just going to tell you welcome to Nevis but you're from Nevis so is this your first um occasion at the Hermitage for nothing like any Vision holiday yes it is tell me how are you enjoying it so far I'm loving it so far I'm loving it especially the emcee thank you sir I am humbled I am humbled thank you very much and I hope you're gonna come back next year did you try the black cake come on over here come on and what's your name I'm Libby and Libby and you're from Nevis as well absolutely absolutely enjoying second time this is my second um time here wonderful so it means you loved it so much that you had to come up for a second time absolutely fantastic you want to say hello to anybody for this season happy Christmas everybody and peace and happiness for 2003. fantastic 23. maybe you had too much of the black cake or you didn't have it yet no but I'm going to it's wonderful thank you very much all right okay all right we're gonna go over here and say hello to these wonderful folks how are you doing what's your name Mrs Brandy Mrs Brandy and we you're from what part of Nevis are you from We're clean we're clean all right okay um I saw you over there doing a little jig and I'm sure you were enjoying this music very very very much that's my heritage that's my natural way of enjoying myself so what have you enjoyed most for the afternoon getting to meet so many different people and this gentleman what's your name sir my name is Brandy yeah and um Tracy's dad okay okay so you're enjoying the afternoon as well I'm enjoying your afternoon very much so fantastic yeah um love India on the big drums and the masquerade fantastic it was a long time I've seen them since I'm in England like you know what I mean so and because of the pandemic yes we didn't get a chance to travel out this is the first time we traveled since we had the um Kobe 19. I'm very enjoy myself in Avis you enjoying the black cake as well as well beautiful thank you very much and people are just having so much fun here at the Hermitage because you know it's nothing like an Envision holiday and so time is running and so we're going to be moving oh somebody brought me a piece of black cake as well so I have to try the black cake but we're gonna go straight up where the String Band is on the lawn and they're ready to go and see who we would love to talk to we have to go now and get the string bed and it's getting a little dark it's getting a little lit and so the honeybee String Band is waiting to entertain us over on the lawn and we would have just had a wonderful wonderful demonstration of black cake making by Miss Marion Brown and all the folks who would have tried the black cake have said just how good it tastes I have a little piece and I'm gonna try it as well and I know it's gonna be good because I love black cake there's no Christmas without black cake so no Christmas without String Band no Christmas without big drum music no Christmas without masquerade dancing no Christmas without carol singing no Christmas without black cake and so we've gotten a piece of a lot of them and we're gonna get some string bands sweet sweet String Band music now it's called the honeybees not for not for style but because this guy can play so very well and the guys are up here lined up I'm gonna be joining them now I'm actually a part of the honeybee String Band and so we're going to be entertaining the folks with some string band music the holidays we are based in Rollins most of the guys are from the Rollins Village area but most of us are from the gingerlin area and of course we know that is an integral part of nivision gingilon culture String Band music and so guys let's get ready to rumble with the honeybees String Band [Music] foreign [Music] [Music] [Music] foreign [Music] foreign foreign [Music] [Music] [Applause] [Music] [Music] [Music] no 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[Music] thank you [Music] ladies foreign honeybee String Band and they always that special touch that special flavor to the Christmas holiday I'm sure all of you are already feeling in the Christmas mood after listening to the honeybee String Band right about now we are winding down and we're gonna be heading over to where they're roasting that pig of course as I would have said earlier on you can get a taste of the pig and so much more tonight The Hermitage has a spread ready for you at a special price I believe and so you would not be disappointed if you stay back after the official part and get a taste of what the Hermitage has in store for you and so we're gonna head over to where they are roasting that pig now and we're going to have a little chat with Rich she because Richie is the man who was always behind that pig for quite some time and of course we know that is normally one of the highlights when they're having the West Indian buffet here at Hermitage I think it's a Wednesday night and so we're going to head on over here now and see what's in store right here under the mango tree we're gonna see what's in store right here under the mango tree with the pig and this as I said it's a staple here at the Hermitage when they have the West Indian buffet on a Wednesday night and so we're gonna head on over here and see I believe this pig has been on this thing rolling for quite some time now and let's head on over here and see let's talk to Richie Richie talk to us talk come on the outside Richie and talk to hot underneath here Richie talked to us about what's happening here now uh I think um Wednesday and thank God Nevis has a lot of work right so local pork is just delicious local meats and the products you know how to work with them and it's fantastic food it's organic it's just natural it's healthy it's good eating so the pig is cooked on top of uh what we call cusha Wood uh coming up from uh Mr Clark up in Rollins bestwood and that heats up beautifully it's been on the spit since about 12 o'clock today this was since 12 today well you know it takes some cooking so this big is uh it was a 62 pound pig and uh a beautiful fat content we're gonna have some nice moist juicy meat uh with a bit of crackling on the skin I can already tell it's going to turn out beautifully that combined with the rest of the dishes that we have on the buffet the sides and the salads it's going to be spectacular fantastic and tell us Richie I know you used to grow your own pigs here at the Hermitage to do that or where did you um have this pig from all right yes we do grow our own pigs this is not one of ours we can only grow so many uh so this came from another farmer and so you say you do this every Wednesday Richie and what is normally the response like from your guests when they taste the pig oh my gosh I'll tell you what it's so famous it's so fantastic that it encourages us to keep going year-round we get people coming over from Saint Kitts just for dinner just for this dinner so what does that tell you to cross the water come at night just for a meal well that's a good sign any particular reason why it has to be on this fire for so long well it's a big animal so you want to cook it properly and uh because of the fat that the natural fat that comes in it it Cooks in its own

2022-12-14 22:11

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