Few restaurants in Bermuda are willing to make the commitment of offering a sustainable “farm-to-fork” experience, but the Buzz franchise and its sister company Devil’s Isle Cafe are taking that very approach to change the island’s mindset when it comes to healthy eating. Dedicated to using organic local products whenever possible, Head Chef Matthew Pridham consistently teams up with local farmer Omari Dill to bring in fresh Bermuda-grown ingredients as an operational norm. When in season, things like kale, sprouts, arugula, sweet potatoes and cilantro (amongst many other crops) are harvested locally and used quickly in both Devil’s Isle Cafe and Buzz locations to ensure maximum freshness and overall quality of cuisine. Of particular note is their Bermuda wheatgrass, which they press into an ultra-healthy “shot” that takes full nutritional advantage of the popular superfood.

 

In terms of imported ingredients, every step is taken to ensure organic sourcing with full traceability. None of the food served at Buzz or Devil’s Isle has any preservatives, and even items that are deep-fried are done so using healthy, GMO-free oils. Organic eggs are brought in from free-range chicken farms, beef is grass-fed and all natural, while several pork options are made from whole Berkshire pigs that they order from small farmers. Seafood products include sustainable Scottish salmon, wild mussels and local wahoo and rockfish when available. You’ll also never find iodized salt in any of their dishes, as they opt for unprocessed sea salt instead. Try out the following recipes to see just how delicious and healthy a farm-to-fork lifestyle can be:

 

 

Baby Eggplant over Spaghetti Squash Aglio e Olio

Serves 4.

 

Ingredients:
1 spaghetti squash
1-2 baby eggplants
3 tbsp olive oil
2 cloves garlic, finely chopped
16 cherry tomatoes, halved
4oz tomato sauce
Fresh cilantro
2 pinches crushed red chillies
50 grams goat’s cheese
Parmesan cheese
Salt and pepper to taste

 

Directions:
1. Preheat oven to 375 F. Prepare the squash by slicing in half lengthways. Using a spoon, scoop out seeds.
2. Place in baking dish with 1/2 inch water and bake for 1 hour.
3. Remove from oven and cool squash just enough to handle. Using a fork, shred squash widthwise to produce spaghetti-like strands.

For eggplant and tomato sauce:
4. Slice thinly in circles. In a skillet over medium heat, add 1 tbsp olive oil and 1. Clove chopped garlic. Sauté 1-2 mins.
5. Add eggplants and then cherry tomatoes. Sautéed until eggplant is cooked through.
6. Add tomato sauce, half a handful of fresh cilantro, a pinch of crushed red chillies and salt and pepper to taste.
7. Continue to simmer, and once sauce has thickened, reduced by 50%, add goat’s cheese. Remove from heat and set aside.

To make pasta:
8. In a separate skillet, heat 2 tbsp olive oil. Add 1 clove chopped garlic and punch of chillies.
9. Once garlic begins to change colour, add squash strands and salt and pepper to taste. Add a generous amount of Parmesan cheese.
10. Toss squash until coated well and warmed through.
11. Warm tomato sauce if necessary and plate “pasta” with eggplant over top.

Kale Caesar

Chopped Kale
Baby Spinach
Parmesan shavings
Croutons

Dressing:
1 cup olive oil
1/4 cup white vinegar
1 tbsp minced garlic
2 tbsp lemon juice
2 tbsp honey

1/2 cup chopped Crispy Bacon
4 anchovy fillet
Pinch of salt and pepper