Home' Trinidad and Tobago Guardian : November 8th 2017 Contents B4 propa eats
Wednesday, November 8, 2017
Silence is only broken by chirping birds and the sound of fruits hitting the ground. The fauna and
flora are no surprises here either, with the Pointe-a-Pierre Wildfowl Trust just a 5-minute walk away
through gorgeous, lush vegetation.
Here at the Wild Fowl Trust's Nature Retreat Centre on Petrotrin’s compound sits the familiar Petrea
Place – a colonial structure on a sheltered hill and the home to T&T’s newest family-style, organic, envi-
ronmentally-friendly, farm-to-table Freebird Restaurant.
The brother and sister team of Rhenard and Rhe-Anne Callender, have returned to T&T from their stud-
ies and work abroad to become the entrepreneurial duo in the roles of operator-manager-farmer-chef.
The space they occupy is not new to them either, having spent part of their growing years on this camp
while their dad was employed at Petrotrin.
Returning from Los Angeles, California, USA, two years ago and for the past eight months the Callen-
ders have worked tirelessly re-designing, and transforming the dining space with signature themes
parallel to the idea of “Freebird.”
In California, Rhenard worked as a commodity broker and Rhe-Anne had the distinct honour of work-
ing as a pastry chef for American actress and businesswoman Eva Longoria. Since opening Freebird a
month ago, Rhenard has assumed the role of operations manager in charge of the restaurant, as well
as managing the horticultural project of maintaining and improving the flora, and the organic farm,
which is a major part of the property and venture. Rhe-Anne is the creative genius behind the menus
and dining options.
Freebird Restaurant is currently open for tea on Thursdays and brunch on Sundays and is currently
booking and hosting private and corporate events for parties of any size, 300 guests maximum. Tea
and brunch menus boast dishes created from Chef Rhe-Anne’s Herb Garden located just outside the
kitchen. Rhenard and his staff care for the home-grown herbs such as mint, basil, lemongrass, sage,
dill, thyme, and fennel.
From the fully-organic farm located further back in an area leading to a private trail to the Wild Fowl
Trust, they are already harvesting pumpkin, bodi, ochro, pimentos, and squash. Rows of patchoi, kale,
zucchini, heirloom tomatoes, and cucumbers are being tended to eventually make their way to the
Take a look inside Point-a -Pierre's
newest farm-to-table restaurant.
Rhe-Anne loves crafting recipes with peppers, like Romesco sauce which is used in
the “Trini Breakfast” during brunch. This Spanish sauce is made from roasted red pep-
pers, charred tomatoes, roasted garlic, toasted almonds, homemade bread and spices.
The brunch and tea menus change seasonally to use available ingredients. Rhe-Anne pays close at-
tention to detail, balancing flavours to perfection. Rhenard’s face lights up as he talks about his sister’s
“She's incredible with flavour profiles,” he says. “She knows how to tweak each one on the menu until
the flavour is just right.”
And his truth is an understatement. The food is outstanding. The presentation of every dish represents
the thoughtful care of meals engineered from farm-to-table, featuring fresh herbs, and edible flower
petals, as a finishing touch.
And there’s the added bonus of the dining room opening up to wide landscape views of the surround-
ings through large glass windows that break up the wooden, rustic, and homey decor. Wherever you
are seated, you’ll feel like you’re outside in the beautiful, relaxing tropical garden with hummingbirds
feeding off the nectar of exotic and usual flora.
They have had many options from which to choose for their life-work but their choices have led them
both back home, becoming farmers and restaurateurs. They offer Freebird Restaurant to Trinidad and
Tobago because it is what they love and are committed to providing great food, exceptional service
and overall unique dining experiences for all their guests.
HOURS: Afternoon tea every Thursday: 3 p.m. to 6 p.m. and brunch every Sunday: 11 a.m. to 4 p.m.
PRICES: Thursday Tea: 10-course meal at $195 per person, plus Tax + Service Charge; For Sun-
day brunch: 5-course meal costs $275 per person, plus Tax + Service Charge
RESERVATIONS: Call (868) 658-5322—all reservations must be made by 4 pm the day before.
ADDRESS: #2 Petrea Road Petrotrin, Point-a-Pierre, Trinidad
Follow their journey on social media at @freebirdtt and @petreaplace.
Goat Barbacoa Hash with heirloom potatoes, pickled red onions,
horseradish cream, a runny poached egg and chimichurri.
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