Take a trip to St. Croix and you’ll find hints of French, Spanish, and Dutch influences alongside the indigenous and African cultures, evidence of the U.S. Virgin Islands’ diverse colonial past. Sit down for a meal of Crucian cuisine, and the melting pot is even harder to overlook, a fact JBF Chefs Boot Camp alum Digby Stridiron celebrates at his St. Croix eatery Balter.
Stridiron, who recently cooked at the Beard House, takes foraged and farmed native ingredients and reimagines them through the lens of the myriad communities that make up the island. This chicken dish is no exception, as the classically French pan-seared breast is paired with curry- and chile-laced kale. Throw in some coconut milk and toasted chickpeas, and you’ve traveled the globe in a single, delicious plate. Get the recipe to take your taste buds on a tropical vacation at home.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
