Grand Life Winter:Spring 2023 - Flipbook - Page 31
During Brenda's time promoting her restaurant, she struck up a friendship with one of the booth owners who
eventually expanded his business to the Port Lucaya Marketplace. Brenda initially started serving drinks and
daiquiris at the small booth in order to help her friend manage both of his locations, but in the early 2000s, she
eventually became the owner of her very own stall - Brenda’s Sweet Tooth.
She notes that she wanted her stall to look like a cozy kitchen - welcoming and not fussy. “I don’t try to do too
much. I stick to what I know. I keep it simple and do what I’m really good at.”
Brenda’s Sweet Tooth’s menu includes Bahama Mamas, frozen drinks, daiquiris, conch fritters, lobster fritters and
in recent years, a Friday Fish Fry that includes fried fish, banana pancakes, and conch & grits.
Brenda also notes that while she keeps things simple, fresh is key. The fish that Brenda uses for her Fish Fry is
caught on Thursdays and marinated overnight in a simple blend of herbs and spices. And, while Brenda won’t
give away her exact recipe for her extremely popular conch fritters, she notes that the secret to a delicious fritter
is using fresh and never frozen ingredients. “I buy my conch every single day. You can just taste that freshness
and the difference that it makes.”
She also notes that she has her own personal touch for creating the perfect Bahama Mama. Again, she won’t
reveal her exact recipe, but she notes that she only uses real orange and pineapple fruit juices as well as Ricardo
Coconut Rum and Bacardi Gold.
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