After the last musical note had dropped for J’ouvert near St. John Celebration Village, the folks at Shuga Shack were frying up johnny cakes, waiting for the crowds to pour in.
In most years, the tramp would flow downhill from the Cruz Bay Roundabout (now called Veterans Circle) and turn left toward the post office.
Not this year. Instead, they hooked a right and came to a stop near Mongoose Junction. Val Parakis at Booth No. 12 looked surprised. “You mean they’re not coming here?” she said.
Early morning revelers, band musicians and longtime customers found her anyway. So did J’ouvert party people who parked up in a customized car playing soca through the speaker system.
Behind her simmered a pot of avgolemono — a traditional Greek chicken soup with lemon, fresh vegetables, and an egg stirred in. Soup is a traditional breakfast offering in Carnival, Celebration and Festival Villages throughout the V.I.
Smitty’s Place – Booth No. 14
Former Caneel Bay chef and renowned caterer Brian Smith greets his J’ouvert Morning customers with goat water and conch soup.
“That’s our specialty,” Smith said.
And if tramping through the streets makes people want a special sip, Booth 14 offers the Hammer and the Formula. “That’s a moonshine we make down in Nevis,” he said.
Hot Topic – Booth No. 6
Here at the Source, we’re always looking to cover the next hot topic. This year, Booth No. 6 owner Deitra Powell says she decided to give her booth Hot Topic because “everyone is going to be talking about the Hot Topic as they go through the Village to see what Hot Topic is all about,” Powell said.
The specialty drink, she said, is whatever the customer says they like best.
