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Guest Chef for Wine Sisters USA®

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Meet Chef Cyrille Pannier, Executive Chef
Four Season's Resort
Nevis, West Indies

Enjoy Chef Cyrille's amazing recipes, until now only enjoyed by guests of Four Season's, Nevis.



Nevis Sweet Potato and Grilled Pineapple Salad
Sweet potato and pineapple are a traditional Bahamian pairing. Chef Cyrille spices it up for a unique Four Seasons version.

1 large sweet potato, washed, skin on
1/2 pineapple peeled and diced
1 cup chopped green onions
1/2 cup chopped cilantro
1 clove minced garlic
1/4 cup chopped fresh roasted peanut
1 Tablespoon honey
Juice of 2 fresh limes
1 teaspoon hot sauce
1/4 cup canola oil
1 teaspoon Dijon mustard
salt and pepper to taste

WRAP sweet potato in foil and
BAKE until cooked (either oven or microwave)
CARMELIZE pineapple either under broiler or over hot grill, 2-3 minutes.
COMBINE in large bowl:
mustard, lime juice, hot sauce, garlic, green onions, honey.
SLOWLY ADD canola oil as you whisk.
ADD salt and pepper to taste.
PEEL potato into 1-inch dices.
ADD pineapple, potato to dressing.
MIX WELL.
SERVE with sprinkle of fresh peanuts.


Freshest Herb Dressing
This light dressing with a hint of sweetness is perfect for warmer weather. Using the freshest herbs makes all the difference.

1/3 cup chopped chives
1/3 cup picked Italian Parsley
1/4 cup picked tarragon leaves
1/4 cup picked chervil leaves
1/4 cup picked lemon basil leaves
1/3 cup Dijon mustard
1/4 cup honey
1 1/2 cups canola oil
1/2 cup rice wine vinegar
freshly ground pepper and kosher salt to taste

COMBINE all ingredients in a blender and puree until emulsified. STORE in the refrigerator until ready to use.


MANGO'S BBQ Baby Back Ribs
"Mango's" is the name of the resort's newest on-property-restaurant that sits oceanside adjacent to the golf course, a short walk from the main building. Serene during the day (St Kitts seems a stone's throw away) Mango's takes on a lively atmosphere at night amid the lights of the many private yachts that choose to anchor nearby to party or that can be seen heading to St. Kitts. (See Photo Gallery for the view from Mango's deck!)

For the Ribs
Make a stock with carrots, onions, celery, ginger, cloves, garlic and sea-salt.
BOIL (medium heat) the ribs in the stock for about 1 hour.
REMOVE the ribs onto a rack and resere the strained stock.

For the Sauce
MIX together:
3 cups of any smoky BBQ sauce
1 cup of Guava puree
2 cups of ribs stock and
1/3 of Meyer Rum (dark rum).

BRING TO BOIL then reduce by 1/3 at low heat.

BRUSH the ribs with the BBQ sauce and finish in oven until tender.

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The following is easy to make and a sure-fire way to warm up the kids on a chilly weekend morning.

Breakfast Potato Pie
(Serve 4)

3-ea Grated Idaho potato
¼ cup Scallion chopped
2tbsp Chopped parsley
2 tbsp Sour cream
2tbsp Chopped Sundried tomato
4-ea Egg white whisked to semi firm
2 tbsp Unsalted butter
Salt and pepper to taste

Mix egg white with scallions, parsley, and Sundried tomato, reserve in a bowl.

Mix grated potato with sour cream, butter and fold slowly into the egg white mix.

Place into a nonstick pan or tray (1 inch deep) cook in a preheated oven @350 deg for 15/20 minutes. Cool and cut into triangles.

Four Seasons Resort - Nevis, West Indies
PO Box 565, Charlestown, Nevis West Indies
869.469.6221