Water's Edge, Bel Air Plantation
As Featured In...
From Food & Wine, Dec 2003
“Grenadian-born, Canadian-trained chef Craig Copland grows the herbs and many of the vegetables for his modern island menu. The garlic shrimp-topped callaloo tartlet, the rum-flamed chicken with ginger cream and the panoramic ocean views are all great...” MORE>>
lastArticle = 12/2003 and lastAward =
