Chef Carrie Bogar
A graduate of The Culinary Institute of America in Hyde Park, NY, Chef Carrie Bogar and partner/husband, Jerry Bogar opened Empire Restaurant in Carlisle, Pennsylvania in 1994. In 2006, Carrie and Jerry sold their 12 year restaurant “Empire” and made the big move to a tiny island in the Caribbean.
Their restaurant, Veya, on the island of Anguilla quickly garnered rave reviews from The NY Times, Bon Appetit, Food & Wine and The London Times. Frommers wrote that “on an island blessed with top-caliber chefs and the Caribbean’s best dining scene, this Sandy Ground “treehouse” is one of the best-and it’s only been around since 2007. The Pennsylvania chef/owners call their food the “cuisine of the sun”, and it’s a minxy fusion of exotic flavors from hot spots around the globe”.
Inventive, sophisticated, and downright delicious, Carrie Bogar’s “Cuisine of the Sun” features thoughtful but ingenious preparations of first-rate provisions. Ample portions are sharable works of art—sample Moroccan-spiced shrimp “cigars” with roast tomato-apricot chutney or Vietnamese-spiced calamari. Jerk-spiced tuna is served with a rum-coffee glaze on a juicy slab of grilled pineapple with curls of plantain crisps, and crayfish in ginger beurre blanc is beyond divine. The dessert at Veya in Anguilla is considered a must-have by all patrons.