Thanks Examiner for naming me a Charter member.

This past week Examiner.com gave me a “Charter” membership status.
See all my blogs at Examiner:
National Fusion Food examiner,
Tampa Restaurants examiner,
St. Petersburg Gourmet examiner,
Miami Food examiner

Chef Michael Bennett, a Miami-based Gluten-Free cookbook Author, has departed Bimini Boatyard Executive Chef post, after a three year restructuring, to now empower a rapidly expanding Tampa Bay Gourmet Markets.

For Immediate Release
FoodBrats.com

January 1st, 2012

Contact: Rebba
954-404-0815

Tampa and Miami, Fl. | January 1st, 2012 ~ FoodBrats.com announces that our chief Author-member, Chef Michael Bennett New Year’s resolutions to changed career intent and, is now establishing what he considers an idyllic Gluten-Free, Fusion Cuisine culinary arena, being the director at a gourmand marketplace. After Chef Michael Bennett three year reshaping of the culinary remnant from the 1990’s – Bimini Boatyard, he is now undertaking the development of specialized Gourmet Markets. From the time when he directed South Beach’s – Epicure Gourmet Market’s healthy Spa Cuisine based menu expansion , Chef Michael Bennett always wanted to revisit the console of utilization the best potential ingredients to generate a superlative “home meal replacement” dining option .

He has developed and extended his healthy “Fusion-style” Home Meal Replacement cuisine with emphasis in Gluten Free dining. His culinary consultancy has stretched this past Winter between two different companies, one located in the Caribbean, on Grand Cayman and Harvest Marketplace opening on Valentine’s Day, 2012 – in the upwardly classic Tampa Bay neighborhood of Belleair Bluffs.

Chef Michael Bennett endorses his previous culinary posts – via the Social Media universe with his Gluten-Free cookbook “In the Land of Misfits, Pirates and Cooks”. It is the first of three cookbooks that he penned for FoodBrats.com albeit being the distinctly recuperative soul at the resuscitated Bimini Boatyard eatery relic. This past year after releasing his third cookbook (Culture of Cuisine- ISBN:9781450783002), Chef Michael Bennett honed and revised his first tropical-inspired, Fusion-Cuisine cookbook’s recipes to be 100 percent Gluten-Free. His revised 180 page | four color | 125 + Gluten-free recipe cookbook has been developed with an emphasis on America’s hottest healthy Fusion-Cuisine dining trend. These healthy, Gluten-Free recipes capture a distinctive and inventive 2012 tropical Fusion cookery heritage, while keeping recipes vigorously vibrant taste profile. Powerful photography, exclusive interactive design, one-of-a-kind recipe flow, helpful sidebars and QR (Quick Response) codes blend to create the perfect sampling of what this Gluten-Free Fusion cuisine has to offer.

The QR codes link you directly to the Internet so your interactive experience is as fun as it is informative. FoodBrats.com has published America’s first interactive QR code cookbook where QR codes are inlaid directly into the pages of “In the Land of Misfits, Pirates and Cooks” – ISBN: 978-0-615-29778-1. This new technology enable the recipe reader directly connect to information about recipes and cooking techniques on the Internet. Using your smart phone, just click onto the QR code and you are taken directly to these associated cookery techniques and models.

Chef Bio:
Michael Bennett, born in Fort Lauderdale, Florida. to first generation Floridians, has spent most of his adult life in the food and hospitality industry. Michael’s grandfather was the family’s first restaurateur, ran several South Florida restaurants after emigrating here from Ohio in the 1940’s. Chef Michael Bennett earned critical culinary kudos as the Executive chef for Left Bank restaurant in Fort Lauderdale. Under his auspices he brought Left Bank – the 26 year culinary tour d’ force it’s first ever “Best of” (Zagat Survey), “Four Stars” (AAA) and “Four Diamonds” (Mobil) to their 20 plus year era of three star ratings. He is affiliatted with several culinary and food-related organizations. Chef Michael regularly lectures on Florida’s “Caribb-ican” Fusion cuisine.
Chef Michael Bennett is considering this move back to Tampa Bay a homecoming because he started cooking at a seafood restaurant in New Port Richey while attending college. He then transferred to the Culinary Institute of America to pursue his true professional passion. After leaving the CIA and for the next 11 years, he sought out the most exotic and chic dining network to hone his craft as his life revolved around intense periods of kitchen management followed by concentrated O.J.T. from the tutelage of Miami’s most important and well-known chefs.
Chef Michael Bennett is a well-known, award winning (Chef of the Year-1995) Florida chef whose clients are a Who’s Who of Media and Sports personalities. Some of his clientèle comprise celebrities from the entertainment and sport industries including; Wilt Chamberlin, Roger Stubb, Oprah, Jayda and Will Smith, Patrick Stewart, Andy Rooney, Michael Caine, Daryl Hanna, George Hamilton, Walter Cronkie, Morgan Freeman, Elton John, Snopp Dog, Madonna, Trina, Beyonce and others…..

About Food Brats.com
FoodBrats.com is America’s first QR code enable cookbook publisher. FoodBrats.com was founded in 1991 and as a “budding” Chef | Author PR services provider for chefs and soon to be authors. FoodBrats.com was formed to help Chefs and Authors publish food related articles and their own books on Fusion Cuisine. FoodBrats.com provides Chefs | Authors with direct and personal access to quick, quality orientated publication in trade paperback, custom leather-bound, and full-color formats.

###

Chef Michael Bennett, a Miami-based Gluten-Free cookbook Author, is now consulting for Gourmet Markets.

For Immediate Release
FoodBrats.com
November 29st, 2011
Miami, Florida

Miami, Fl. | November 29th, 2011 ~ FoodBrats.com announces that our chief Author member, Chef Michael Bennett has changed career objectives and is now pursuing what he considers an idyllic Gluten-Free culinary arena, Gourmet Markets. Since his time conducting healthy Spa Cuisine based menu expansion in Miami’s Epicure Gourmet Market on South Beach, Chef Michael Bennett always wanted to get back to the console of only utilization the best ingredients to generate a superlative healthy-lifestyle cuisine.

He has developed and extended his Gluten Free culinary consultancy responsibilities among two different companies. One located in the Caribbean, on Grand Cayman (Wine Down Gourmet Market – opening next month) and opening on Valentine’s Day, 2012 – Harvest Market and Café in the upwardly classic neighborhood of Belleair Bluffs on Florida’s West Coast. After Chef Michael Bennett three year reshaping of the culinary remnant from the 1990’s – Bimini Boatyard, (BBY) he is now undertaking the development of specialized Gourmet Markets.

Chef Michael Bennett endorses his previous culinary posts – via the Social Media universe with his Gluten-Free cookbook “In the Land of Misfits, Pirates and Cooks”. It is the first of three cookbooks that he penned for FoodBrats.com albeit being the distinctly recuperative soul at the resuscitated BBY dinosaur. This past year after releasing his third cookbook, Chef Michael Bennett honed his predominately Caribbean-inspired cookbook’s recipes to be 100 percent Gluten-Free. Chef Michael Bennett’s 180 + page | four color | 125 + Gluten-free recipe cookbook was rewritten with an emphasis on America’s newest dining trend. His healthy Gluten-Free recipes capture the distinct Miami flavor of a multi-national Caribbean cookery heritage, while keeping recipes vigorously vibrant gluten-free taste profile. Powerful photography, exclusive design, one-of-a-kind recipe flow, helpful sidebars and QR (Quick Response) codes blend to create the perfect sampling of what this Gluten-Free Caribbean based cookery style has to offer. The QR codes link you directly to the Internet so your interactive experience is as fun as it is informative.

Chef Bio:
Michael Bennett, born in Fort Lauderdale, Florida. to first generation Floridians, has spent most of his adult life in the food and hospitality industry. Michael’s grandfather was the family’s first restaurateur, operating a few South Florida restaurants after emigrating here from Ohio in the 1940’s. He earned critical culinary kudos as the Executive chef for the 26 year, culinary tour d’ force – Left Bank restaurant in Fort Lauderdale. Under his auspices he brought Left Bank it’s first ever “Best of” (Zagat Survey), “Four Stars” (AAA) and “Four Diamonds” (Mobil) to their 20 plus year era of three star ratings. He is affiliatted with several culinary and food-related organizations. Chef Michael regularly lectures on South Florida’s “Caribb-ican” cuisine.
Chef Michael Bennett is considering this somewhat of a homecoming because he started cooking at a seafood restaurant on Florida’s West Coast while still attending college. He then transferred to the Culinary Institute of America to pursue his true professional passion. After leaving the CIA and for the next 11 years, Michael’s life revolved around intense periods of kitchen management followed by months of O.J.T. under the tutelage from Miami’s most important and well-known chefs. During this time he sought out the most exotic and chic dining network to hone his craft.
Chef Michael Bennett is a well-known, award winning (Chef of the Year-1995) Florida chef whose clients are a Who’s Who of Media and Sports personalities. Some of his clientèle comprise celebrities from the entertainment and sport industries including; Wilt Chamberlin, Roger Stubb, Oprah, Jayda and Will Smith, Patrick Stewart, Andy Rooney, Michael Caine, Daryl Hanna, George Hamilton, Walter Cronkie, Morgan Freeman, Elton John, Snopp Dog, Madonna, Trina, Beyonce and others…..

About FoodBrats.com
FoodBrats.com was founded in 1991 and as a “budding” Chef | Author PR services provider for chefs and soon to be authors. FoodBrats.com helps Chefs and Authors publish food related articles and their own books on a regional basis. FoodBrats.com provides Chefs | Authors with direct and personal access to quick, quality orientated publication in trade paperback, custom leather-bound, and full-color formats.

Contact us for more information at
Email: foodbrat@gmail.com
Or; 305-851-3441

###

Chef Michael Bennett releases Third Book on 911

Michael Bennett releases his Third Book on 911.

 

            South Florida, August, 2011 ~ FoodBrats.com – announces that Michael Bennett, Cookbook Author and the Executive chef of Bimini Boatyard in Fort Lauderdale is hosting a Release Party for his Third Book on September 11^th, 2011 in remembrance of 911.

                Chef Michael Bennett remembers the days after 911 as those of worry and sorrow, yet in the aftermath came new found pride in being an America. Ten years later we all have been changed by these events. Michael reminisced about such terrible loss and vowed to make his time a valued commodity. Since 911, Chef Michael Bennett taught himself the skills of writing and computer based book publishing to be able to share his passion for the food business with others.

                Since 911, Chef Michael has written and published three books on food and cooking. His love of South Florida is seen in his first two cookbooks: In the Land of Misfits, Pirates and Cooks and Underneath a Cloudless Sky. His third book delves into what is like being a chef, called Culture of Cuisine, it notes the common ideals culinary ideals amid four generations of chefs boasting a New American Riviera (Miami) cookery heritage. He will have a book signing and half-price book release at Bimini Boatyard of the evening of the 911 anniversary.

                This book’s primary assertion is based upon the ideas and ideals of some of South Florida’s Top-Chefs. Very recognizable top chef names are written about in the latter chapters, while the first three chapters discuss the rudimental ideals of being a chef. Chapter one lays the groundwork for the next two chapters. Summed up in the next few sentences, Chef Michael describes life as a chef with a particular Love-affair slant; and, is a book that can be used and enjoyed by all, no matter their experience level…

 

AS ANY CHEF WILL TELL YOU, “THIS IS THE HARDEST JOB THAT I EVER LOVED.” FOR MOST CHEFS, THIS IS TRUE.  CULINARIANS ARE A SPECIAL BREED OF PEOPLE. THEY TAKE A RAW FOOD AND TRANSFORM IT INTO ART UNDER SPARTAN CIRCUMSTANCES.

 

BEING A CHEF IS AT TIMES UNSETTLING, AND SOME PEOPLE WILL NEVER KNOW THAT AS CHEFS….

• IT IS THE TURMOIL – THAT DRIVES US.
• IT IS THE HEAT AND THE FRUSTRATION – THAT RECHARGES US.
• IT IS THE NEVER-ENDING, AND DAUNTING EXPECTATIONS – THAT DRIVE US TO

PERFECTION.

• IT IS THE LACK OF SURROUNDING CULTURE – THAT MAKES US WANT TO SLICE,

WEAVE AND TIE EDIBLE WORKS OF ART INTO A MOZART-LIKE CONCERT.

• IT IS THE LACK OF UNDERSTANDING – THAT MAKES US WANT TO EDUCATE

FURTHER.

• IT IS THE INFINITE – THAT DRIVES US TO CALCULATED SINGULARISM.

INNOVATION ARISES WITH THE PASSAGE OF TIME AND COUNTLESS HOURS OF EXPERIMENTATION.

 

                Chef Michael has found that the real equalizer among cookbook enthusiast is interest in the culture about cooking. Interestingly enough chapters one through four are segmented into sub chapters of thought. Michael deliberated that these similar culinary culture-based ideals were similar enough to have been categorized concurrently, yet the stand-alone thoughts should have their own sectioning. The first two chapters alone have a consequential tone that screams “this has to be a read daily” by all culinary aficionados.

               

The Use of Q.R. CODES:

                Quick Response (QR) Codes! An Internet sensation, QR codes are being used by millions of people around the world. Chef Michael’s books are produced with these revolutionary codes inlaid within the text of the pages.

                He first added QR codes to his newly revised first Gluten-free cookbook, In the Land of Misfits, Pirates and Cooks. QR codes quickly establish weblinks to additional information about the topic stemming from the Internet using a smartphone. On this third book, Chef Michael uses them to enhance descriptions and show additional background information on the chefs that are featured in chapter five. Chapter six goes on to describe how the Internet’s Social Media aspects are going to help young chefs in the future.

                               

About the Author…

                Formally trained in the school of hard knocks, Chef Michael has always pursued only one culinary goal, making Miami’s unique culinary ideals visible world-wide. Chef Michael Bennett has done this most convincingly through his two South Florida grounded cookbooks.

                His first two cookbooks are the result of working in numerous noteworthy South Florida and Caribbean restaurants and resorts. Ones that tout a particular South Florida vogue and he has earmarked as “Caribb-ican”.  Obviously this “Caribb-ican” culinary trajectory has hit a cord with local restaurant consumers. This culinary styling has played out well at his current post at Bimini Boatyard. It is where sales and customer counts have gone from sleepy to boisterous as they were recently featured in the New York Times – best places in Fort Lauderdale for its blustery sales increases. See link:   http://nyti.ms/hSzpNH. Chef Michael’s Boatyard Caribb-ican menu styling emerged three years ago and has segued into accolades from local magazines as: “Best New Menu” in 2008 and, Chef Michael Bennett named locally as one of South Florida’s: “Top Chef” in 2009, 2010 and 2011. All the while Chef Michael Bennett boldly hones a specific culinary leadership status through print and on-line publications. 

 

About Chef Michael Bennett’s other books:               

                Chef Bennett’s first book is titled “In the Land of Pirates, Misfits and Cooks”; it is a first-hand taste of living in the Caribbean. That is also the first interactive cookbook in America. Chef Michael has based the recipes in the book upon healthy Gluten-free cooking. And to this end, he has placed QR (Quick Response) codes on the pages so the reader can quickly interact using a smart phone or web-enabled device. Chef Michael has inlaid the QR codes on the page with the recipe, so you can instantly source that hard to find Gluten-free food item used in his recipes.

                His book will energize your palate as you taste the new cookery methods and the innovative ingredients that are deliberately paired with familiar American fare. Chef Bennett takes the reader on playful culinary journeys throughout the many island Nations of the Caribbean, showing you that with a little ingenuity, you can bedazzle your taste buds by applying this tropically-inspired “Caribb-ican” cookery.

                The book’s FULL FOUR color photos highlight Bennett’s signature style of presentation: “food stacking”. Chef Bennett creates towers and food that ascends, as his recipe styling clearly characterizes “playing with food”. You will never just get food on a plate with Michael Bennett; you will get works of art. This may seem daunting to the average home cook but in true culinary tutoring style Chef Bennett explains in detail “how to play with your food”, this alone is worth having the book as you become an honorary Pirate and Cook of the Caribb-ican style of cooking. 

 

Chef Michael’s second book; “Underneath a Cloudless Sky” features mouth-watering recipes that will incite a pantry-quaking aftermath. South Florida’s five cookery heritages influenced the book’s recipe development. This full FOUR COLOR cookbook serves up an easy to read 180 plus pages of toothsome (110+) recipes and an instructional narrative about what it is like to dwell and work as a chef on the New American Riviera. This cookbook is the result of Michael’s reformulating the last two decades of South Florida’s “Florida’s Five Flags Fusion Foods” cookery components. The Five Flags citation represents his conceptual reformatting of South Florida’s five distinct cookery heritages.

 

“Underneath a Cloudless Sky” a 180 page, 110 recipes, “Caribb-ican” stylized cookbook that is retail priced $29.95.  The Book can be bought at Barnes and Noble, Amazon.com and foodbrats.com.

 

“In the Land of Misfits, Pirates and Cooks” is 120 recipes, 180 + pages ($35.95) is available at Barnes and Noble and Amazon discount books seller website, as well at: www.foodbrats.com

 

“Culture of Cuisine” is 140 pages ($15.95) and is available as a digital download ($2.95) or in print from Amazon.com and www.FoodBrats.com

 

 

Author substantive:
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose clients are a Who’s Who of Media and Sports personalities. He earned critical culinary kudos as the Executive chef for the 26 year-local culinary force Left Bank restaurant. Under his auspices he brought “Best of” (Zagat Survey); Four Stars (AAA) and Four Diamonds (Mobil) to the long-time three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on South Florida’s “Caribb-ican” cuisine. 

For more information, contact us at:

the_professional_image@yahoo.com

 

***

 

Photos: What did you eat this weekend? – latimes.com

Chef Michael Bennett’s recipes are featured on LA Times website.

A beautiful dish of Atlantic Wahoo, setting a top a melange of yucca, plantain and roasted red bell peppers surrounded by a savory sweet “Caramel mop” . Check it out…

Photos: What did you eat this weekend? – latimes.com.

America’s first Gluten-Free Caribbean-influenced cookbook that is also QR code-enhanced.

For Immediate Release
July 4th, 2011
South Florida

America’s first Gluten-Free Caribbean-influenced cookbook
that is also QR code-enhanced.
The Professional Image,Inc – publisher for the Culinary profession, announced its first Cookbook release on September 1st, 2009. “In the Land of Misfits, Pirates and Cooks” is now revised to be 100 percent Gluten-Free.

In the Land of Misfits, Pirates and Cooks ~ now Gluten-free and boasts over 125 mouth-watering recipes. This four color book serves up an easy to read 180 pages of delectable recipes and narrative about what it is like to live in the Caribbean.

This cookbook is the result of chef Michael Bennett’s equating and collaborating hundreds of years of compelling Caribbean food and cookery elements. This book is overflowing with a scrumptious mix of seasoning blends and marinades, salads, appetizers and entrees written in a way where you are the aspirant chef and, YOU can compose or alter recipes while atop the stove.

The modern metropolitan recipe styling captures the distinct local flavor of a multi-national cookery heritage. Vibrant photography, easy to use design, one-of-a-kind recipe flow and, interesting and helpful sidebars and QR (Quick Response) codes blend to create the perfect sampling of what this multi-cultural, Caribbean based cookery style has to offer.
Weblink to our website.

This Gluten-free cookbook was developed as a way of thanking the many fans of Caribbean cuisine that know “curry powder” or a “jerk glaze” are not the only examples of a Caribbean chefs repertoire.
Chef Michael asserts that after working as a chef for the past four years in applaudable Caribbean dining venues, each has played an important role in the successful dispatch of this book. Michael’s travel and oeuvre throughout the Caribbean, whether on a British, American, French or Spanish island nations, has helped Michael to shape this unprecedented recipe collection.

QR Code

AUTHOR SUBSTANTIVE:
MICHAEL BENNETT IS A WELL-KNOWN AWARD WINNING (CHEF OF THE YEAR-1995) SOUTH FLORIDA CHEF WHOSE CLIENTS ARE A WHO’S WHO OF MEDIA AND SPORTS PERSONALITIES. HE EARNED CRITICAL CULINARY KUDOS AS THE EXECUTIVE CHEF FOR THE 26 YEAR-LOCAL CULINARY FORCE LEFT BANK RESTAURANT. UNDER HIS AUSPICES HE BROUGHT “BEST OF” (ZAGAT SURVEY), FOUR STARS (AAA) AND FOUR DIAMONDS (MOBIL) TO THE LONG-TIME THREE STAR RATING. HE ALSO HOLDS CULINARY AFFILIATIONS WITH SEVERAL CULINARY AND FOOD-RELATED ORGANIZATIONS. HE REGULARLY LECTURES ON SOUTH FLORIDA’S “CARIBB-ICAN” CUISINE.

ABOUT THE PROFESSIONAL IMAGE, INC.
THE PROFESSIONAL IMAGE WAS FOUNDED IN 1991 AND AS A “BUDDING” CHEF/AUTHOR SERVICES PROVIDER FOR CHEFS – AND SOON TO BE AUTHORS, HAS HELPED TO PUBLISH FOOD-RELATED ARTICLES AND BOOKS ON A REGIONAL AND NATIONAL BASIS. THE PROFESSIONAL IMAGE IS BASED IN SOUTH FLORIDA WITH OUTPOSTS THROUGHOUT THE CARIBBEAN. TPI PROVIDES CHEF/AUTHORS WITH DIRECT AND PERSONAL ACCESS TO QUICK, QUALITY ORIENTATED PUBLICATION IN TRADE PAPERBACK, CUSTOM LEATHER-BOUND, AND FULL-COLOR FORMATS.

FOR MORE INFORMATION, PLEASE VISIT HTTP://WWW.FOODBRATS.COM AND
E-MAIL: mailto:the_professional_image@yahoo.com OR CALL AT 1-305-851-3441, TO RECEIVE A FREE PUBLISHING ESTIMATE.

THE PROFESSIONAL IMAGE ONLY PUBLISHES COOKBOOKS.

Creative Director/Art Director/Designer:
Michael Bennett
Chief Photographer:
J.Christopher photography
Food Stylists: Michael Bennett
Editor-in-Chief: Eileen Clark

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Piracy in the BVI

British Virgin Islands
Pirates & Privateers
Originally posted on:

http://www.b-v-i.com/Culture/Pirates/pirates.htm

 

Pirate tales inflame the imagination!

 

X marks the spot on ancient treasure maps; galleons leave the Spainish Main laden heavy with pieces of eight; swashbuckling characters rise from the mists of time larger than life (above: The Galleon by A.J. Rowley).
How much is true? What part did the BVI play in this historical drama from the days of sail?

Black Sam Bellamy

“He made a dashing figure in his long deep-cuffed velvet coat, knee breeches, silk stockings, and silver-buckled shoes; with a sword slung on his left hip and four pistols in his sash. Unlike some of his fellows, Bellamy never wore the fashionable powdered wig, but grew his dark hair long and tied it back with a black satin bow.” See Black Sam Bellamy: The Prince of Pirates.

Seeking his fortune, first as a treasure hunter, so as to marry a New England maiden, “Black Sam” Bellamy captured 50 prizes in a year’s time, many while based at his namesake Bellamy Cay in the BVI’s Trellis Bay.

After capturing his richest prize, the Whydah, “Black Sam” perished in a shipwreck at 29 while going back home. The Whydah shipwreck from 1717 was recently rediscovered.

Pirate Crews

Pirates came from all nations and walks of life. Fifty of Bellamy’s crew were black, including his pilot, John Julian, who survived the Whydah shipwreck only to be sold into slavery.

In many instances, pirates elected their captains and lived by a commonly agreed set of rules, although punishments were severe and included flogging, marooning and death such as hanging from the ship’s yardarm or “walking the plank.”

Golden Age of Pirates

Centered on the Caribbean and its shores, the late 17th and early 18th centuries (1680-1725) is considered the “golden age of pirates.” Once useful to the English, French and Dutch in attacking the Spanish empire, and each other, pirates and privateers flourished in this period, wreaking havoc on maritime commerce and terrorizing travellers.

Gradually equilibrium was reached between the colonial powers and the British Navy came to rule the sea. By 1725 the great age of priates ended as merchants successfully pressured colonial governors to end piracy.

Yet the seeds of freedom planted by these rebellious pirate crews, electing their own captains and practicing equality of opportunity–these revolutionary ideas–would find fruition in the French and American revolutions against the very colonial regimes that hunted them down and hung not a few.

Privateers & Buccaneers

A buchaneer was another name for a sea robber or pirate. Buchaneer came from the early French practioneers called “boucaniers.”

Columbus’ voyage resulted in the Spanish empire centered on the Caribbean shores of the Americas, known as the Spanish Main. Precious metals and other riches flowed from inland mines and Indian empires to sea coast towns and then on through the Caribbean by galleons under sail to Spain.

This wealth attracted English privateers, the most famous of whom was Sir Francis Drake. A privateer was a government sanctioned pirate given “letters of marque.” These protected him from hanging if captured.

Sir Francis Drake

Privateer and sea captain extrodinaire, the legendary Sir Francis Drake, a self-made man detested by the old noblility, rose to the rank of British Admiral and defeated the Spanish Armada.

Earlier as a privateer, Drake collected his fleet in the North Sound before sailing with Sir John Hawkins to attack Puerto Rico. Drake’s Golden Hind is shown here.

“El Draque,” as the Spanish called him, was buried at sea in a lead coffin off Nombres de Dios on the Spanish Main, where in 1573 his illustrious career began when he plundered a “silver train” of mules headed for Spain’s annual Tierra Firme treasure fleet.

“Freebooter’s Gangway”

In those days, the Sir Francis Drake Channel was called “Freebooters Gangway,” a freebooter being a term for a pirate. The nearby Anegada Passage was the entrance to the Caribbean and the protected waters of The Channel attracted merchantmen and pirates alike.

Pirate Ships

Pirates and privateers favored ships with shallow drafts, especially the Bermudan or jib-headed sloop, noted for its speed and handling. The Jamaican sloop, built of red cedar, was also well regarded for sea worthiness and speed. A sloop in the 17th and 18th centuries described various small ships of which a schooner was one variety.

North Sound

The North Sound in particular lies astride The Passage and The Channel. Fronting the North Sound is the still mysterious Eustatia Sound where local knowledge affords escape “back doors” or exits through gaps in the treacherous reefs that even modern charter captains fear. Some modern charts still show Eustatia Sound, incorrectly, as being a few scant feet deep and unsailable.

Pirate Escape Route

An alternative, but little used, entrance/exit to the North Sound, goes behind Saba Rock’s reef in an “S” transit through an opening between the islands around the back of Eustatia Island and out a little used gap in Eustatia Reef at Prickley Pear’s Opuntia Point.

This “pirate escape route” could be used to lure pursuers onto the intervening reef shallows. Fit for fantasy pirate map, now this fun route takes the adventurous snorkeling or beachcombing by dinghy.

Dead Man’s Chest

Marooning was a common pirate punishment. After a mutiny, the notorious Blackbeard is said to have marooned 15 men on Dead Man’s Chest with only a bottle of rum. Hence the ditty:

“15 men on a Dead Man’s Chest,
yo ho ho and a bottle of rum.”

Going into battle, Blackbeard stuck slowly burning matches in his hair. See On Captain Teach, alias Blackbeard, When Blackbeard Scourged the Seas and Queen Anne’s Revenge?

Pirate Priest

“As Ridge Road finally dips to the North Beach Coast, half way down to Windy Hill are the overgrown stone walls and other ruins of the18th century St. Michael’s Church, reputedly headed by a pirate priest who used this vantage to spy passing ships, now usually charter boats.”See Tour Tortola by Land.

Treasure Island

Often called Treasure Island for its association with Robert Lewis Stevenson’s Treasure Island, the BVI’s Norman Island was reputed to be a favorite hangout of pirates while legends of buried treasure still persist. See more pirate books.

New Times Magazine interview with Miami Author Michael Bennett

New Times Magazine interview with Miami Author Michael Bennett.

View from my home on Tortola, BVI

During the holidays

Remembering everything that the holidays represent, I look back over my years in the Caribbean.

Looking for signals from my social media connections that the recovery is or has started yet in the Caribbean. It has been so long since I have seen the bluest blues and the friendly faces of friends from down island.

It might be a great idea to visit again but I can’t seem to finish my third writing project. I want to get this done by the end of Winter. So, in celebration I might have to go down Island to celebrate its publishing.

Hopefully we can make it a combo vacation celebration at the same time. The new book is called “Culture of Cuisine” where my writing has been based upon the Ideals of many top chefs from South Florida that I have interviewed over the past few months. See my previous blogs for the overview of the book.

Love the idea of the Caribbean, I can’t seem to find the time to take off to act upon them.