Antigua and Barbuda has launched Culinary Month 2026. To celebrate, the Antigua and Barbuda Tourism Authority (ABTA) hosted a media preview dinner. It took place at Platform by the James Beard Foundation in New York City. The event welcomed journalists, influencers, and food industry leaders. As a result, they got a first look at the flavors and talent driving next year’s celebration.

Guests enjoyed a multi-course tasting. Chefs included Claude Lewis, Kareem Roberts, Maurine Bowers, and special guest Devan Rajkumar. Each dish reimagined traditional Antiguan and Barbudan flavors. For example, attendees tried Saltfish Croquettes, Fungee and Pepperpot Pie, and Steamed Grouper with green papaya mash. In addition, Scallop and Oxtail Risotto and Rum-Soaked Banana Sponge Cake impressed diners. Moreover, curated wine pairings and signature cocktails by mixologist Ralph John Emmerson completed the experience.

ABTA CEO Colin C. James and Director of Tourism USA Dean Fenton attended. They emphasized Antigua and Barbuda’s goal of boosting its culinary profile worldwide.

Culinary Month 2026 runs from May 1–31. It features Restaurant Week, the Eat Like a Local map, and chef collaborations with Caribbean diaspora talent. Furthermore, signature dining events, the Caribbean Food Forum on May 21, and the FAB Festival on May 23 will showcase creativity and heritage.

This preview follows a November 12 media dinner at the James Beard Foundation. That event highlighted “Culinary Traditions Reimagined.” It emphasized the islands’ African, Indigenous, and European culinary influences.

“Culinary Month allows us to share the heart and soul of Antigua and Barbuda,” said CEO James. By launching in New York, he added, the islands strengthen their place in the global culinary tourism market. Consequently, food lovers and travelers can experience Antiguan and Barbudan flavors firsthand.

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