Remigrant sets up Backyard café
Adams (right) poses with a satisfied customer in front of the unique form of signage at the Backyard Café
Adams (right) poses with a satisfied customer in front of the unique form of signage at the Backyard Café

By Alva Solomon
Delven Adams returned from overseas to pursue a project which he views as preserving the Guyanese culture.

For brunch: Sautéed vegetables with mashed eddoes
For brunch: Sautéed vegetables with mashed eddoes

Today, his Backyard Café is attracting food adventurers from many quarters including one visitor from the Seychelles in the Indian Ocean who went all out to find the unique eatery.
Located in West Ruimveldt , the café is unlike the usual restaurant setting; it’s in Adams backyard . Wooden stools line the main table which sits next to the fence, flower petals line the edges of the backyard, a bar-b-que grill sits in the corner and the ever-popular charcoal fireside graces the environs of the café. In addition, the “wall of fame” where many have signed their names, stands over the entire setting.
Adams told this publication during a recent interview that he conceptualized the idea for a café during a visit to neighbouring Suriname . While there, he was invited to an evening of soup where the meals were served from the front-yard of the venue. His though was: “So why not in the backyard?”
He said that he has been cooking for years, and he has spent many hours in the United States cooking with some of the better chefs he knew in parts of that country. “I learnt from the French guys, guys out of Brooklyn , the Italians.”

Bakes from the fireside
Bakes from the fireside

He said he views the Backyard , which is less than a year in existence , as a stepping stone and the business started with catering for small events.
“And as I raised funds, I started to develop the idea,” he related.
Initially, most of his clients came from overseas but he started to cater for additional persons at the Backyard since more persons were knocking at his door. The Backyard Café Facebook page has been receiving welcomed hits in recent weeks , Adams said.

A simple breakfast of pumpkin and oats pancakes with honey and eggs from the Backyard.
A simple breakfast of pumpkin and oats pancakes with honey and eggs from the Backyard.

“I want to preserve our culture, I want to put it out there to the next level,” he said. And he is threading that line with the usage of only local produce, herbs and spices. He said he shops at the local stands at Bourda Market while he orders his meats from the meat stands around town.
For now, the process is one of “reservation only” where requests are made at least a day in advance. He said persons would call him and indicate their preferences and on most occasions, they would request the fish meals.
“We are raising the awareness of eating local foods,” he said. Adams makes his own jerk seasonings, sauces, flavoured oils and even his own wines. He held a few bottles of the potions as the interviewed tapered. The flavoured oils, a combination of coconut or vegetable oils, mixed with peppers, onion garlic and thyme are one of many ideas Adams has brought to the Backyard.
He said that the response to the venue has been heartwarming. “We have a fireside in the backyard, a grill and these are the things people want to see, the old way of cooking,” he said.

Gooseberry cheesecake, a unique combination prepared by Adams for guests
Gooseberry cheesecake, a unique combination prepared by Adams for guests

During the Golden Jubilee celebrations in May, Adams said he hadn’t any space for the number of persons who flocked the Backyard. “One day we had 40 persons here and the next day they came back while I’m here cooking away. We had birthday parties here, even a wedding,” Adams noted.
And while he may have his menus in his thoughts, sometimes his customers would create new ideas for him. He said that someone ordered breadfruit steamed in coconut milk several days ago. “And when it was finished, I went back and wrote everything down,” he said, laughing. Adams cooks anything which is ordered. “But I have to know in advance so that I can know what to cook,” he added.
During the interview, Adams was busy preparing his foods for this publication as workmen hammered away at the roofing which is being erected above the backyard to cater for the rains. His helpful cousins were also on hand to assist in the preparation of the table.
And though it rained moments earlier that day, eating his baked snapper glazed with his local sauces simmered the taste buds. And to crown the day, a concoction of juices including mango and sorrel brought the curtains down on a meal which seemed too little for those who were at the table.

SHARE THIS ARTICLE :
Facebook
Twitter
WhatsApp

Leave a Comment

Your email address will not be published. Required fields are marked *

All our printed editions are available online
emblem3
Subscribe to the Guyana Chronicle.
Sign up to receive news and updates.
We respect your privacy.