The Antigua and Barbuda Tourism Authority (ABTA) officially launched Culinary Month 2026 with an intimate media preview dinner at Platform by the James Beard Foundation in New York City. The event brought together U.S. media, influencers, and industry tastemakers for a first look at the flavours, talent, and creativity shaping next year’s month-long culinary celebration.

Guests enjoyed a multi-course tasting experience led by Antiguan and Caribbean culinary stars Chef Claude Lewis, Chef Kareem Roberts, Chef Maurine Bowers, and special guest Chef Devan Rajkumar. The menu reimagined traditional Antiguan and Barbudan flavours through dishes such as Saltfish Croquettes, Fungee and Pepperpot Pie, Steamed Grouper with green papaya mash, Scallop and Oxtail Risotto, and a Rum-Soaked Banana Sponge Cake. Curated wine pairings and signature cocktails by mixologist Ralph John Emmerson rounded out the experience.

ABTA CEO Colin C. James, Director of Tourism USA Dean Fenton, and other tourism officials were in attendance, emphasizing the destination’s commitment to elevating its culinary profile internationally.

Set for May 1–31, 2026, Culinary Month will feature Restaurant Week, the popular Eat Like a Local map, chef collaborations with Caribbean diaspora talent, signature dining events, the Caribbean Food Forum on May 21, and the FAB Festival on May 23.

The preview follows a similar private media dinner held on November 12 at the James Beard Foundation, showcasing “Culinary Traditions Reimagined” and highlighting the islands’ African, Indigenous, and European culinary influences.

“Culinary Month allows us to share the heart and soul of Antigua and Barbuda,” CEO James said. “Launching at the James Beard Foundation positions us strongly within the global culinary tourism landscape.”