Ann Bloomquist, co-founder of Anndell Specialty Foods LLC which created the line of Pantala Premium Toppings, discovered her love for food and cooking during her family’s travels around the world aboard a Nordhavn trawler. What follows is one of the amazing adventures that inspired her desire to explore and share delicious worldly culinary creations – from the land, sea and local markets.

Park Rangers at Suwarrow National Park, Cook Islands, tower over the Bloomquists

Suwarrow National Park, located in the Cook Islands, is a truly special place. I was fortunate to visit aboard our boat, Oso Blanco, in 2010 and had the pleasure of being greeted by two lovely park rangers, James and Apii. These two rangers were not only valiant stewards of the atoll but also amazing cooks! They taught us how to catch and cook the plate-sized Coconut Crabs, a regional delicacy.

Coconut crabs are fascinating creatures with one giant claw that can easily sever a human finger. In Suwarrow National Park, rangers such as James and Apii, hunt coconut crabs while following strict preservation guidelines. These crabs have no natural predators and emerge from their burrows during rainy weather to prevent themselves from drowning. They feed on coconuts, using their single large claw to crack them open, and live alone in burrows at the base of trees.

Coconut crabs the size of dinner plates

Catching coconut crabs can be difficult, but Apii was the master, catching 18 out of the 22 we obtained during the hunting trip he arranged. We took the crabs back to James, who boiled them, and simply dipped them in butter to make a delicious meal. All the boaters from the anchorage brought in tasty side dishes to share, making it a true feast!

Decadent Coconut Crabs for the feast

The next evening’s meal was crab cakes, which a group of us helped prepare under the tutelage of James. We spent the afternoon picking meat from the remaining crabs, and James simply added some breadcrumbs and mayonnaise to hold them together. The sweet meat of the Coconut crab tastes great without much added to the cakes, but here is a recipe (below) for regular crab cakes you can try at home. I even topped mine with Pantala Mediterranean Fusion which was delicious!

Learning how to catch and cook Coconut Crabs was a unique and unforgettable experience that I will always treasure. Suwarrow National Park is a beautiful place, and I’m grateful for the efforts of park rangers like James and Apii in preserving its natural beauty and unique ecosystem.

Crab Cakes

Ingredients:

2 cups of lump crab meat
1/2 cup of bread crumbs
1/4 cup of mayonnaise
2 tbsp of Dijon mustard
2 tbsp of chopped parsley
Salt and pepper to taste
2 tbsp of vegetable oil

Instructions:

In a mixing bowl, combine the crab meat, bread crumbs, mayonnaise, Dijon mustard, parsley, salt, and pepper. Mix well.
Form the mixture into small balls and flatten them to create small patties.
Heat the vegetable oil in a skillet over medium heat.
Cook the patties for about 3 minutes on each side until golden brown and crispy.
Serve the crab cakes warm with your favorite dipping sauce – Pantala Mediterranean Fusion!

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Look closely and you’ll see an underlying theme throughout the Pantala branding….the auspicious dragonfly. But why is it there?

Throughout the world the dragonfly is known to symbolize new beginnings, adaptability and living for the moment. A visit from a dragonfly is good luck and, many believe, a connection to the spiritual world. This colorful flying creature has special meaning for both Susan and Ann so it was important to them that the dragonfly be part of Pantala.

When Ann and Susan first met in Park City, Ann and her family had spent the past 11 years living aboard a boat, a trawler named Oso Blanco. At the same time, Susan and her husband were thinking about buying a similar boat to begin their live-aboard lives. Neither knew this about the other at the time, but it didn’t take long to put the pieces together. Months later when it was time for Susan to go cruising, she found the perfect boat: a trawler that was previously named Oso Blanco, the same boat that Ann had lived aboard in the years before they met.

While Susan was cruising aboard this boat, Ann’s mother, Rose, suddenly passed away. While Ann grieved for her loss she began to notice dragonflies in her midst. She didn’t truly believe it was a connection to the spiritual world until her sister reported the same dragonfly experiences. Convinced, Ann started to feel the presence of her mom with each dragonfly visit and found comfort in their company. Dragonflies continue to visit Ann, especially when there are difficult decisions to make or positive reinforcement is needed. They remind her that she is not alone and that her mom is always there for her in spirit.

At the time Susan and her husband moved aboard the boat that was once called Oso Blanco, they chose a new name that embodied the notions of adapting well to change and living life to the fullest. So when Ann told Susan about her connection to the dragonfly it stopped Susan in her tracks: the new name for the boat previously owned by Ann was Dragonfly.

Thanks For Reaching Out! We will be in touch!

Ann Bloomquist and Susan Odell, the founders of EATS Park City, a nonprofit on a mission to promote healthy eating in Summit County, have served up a sumptuous for-profit product called Pantala Mediterranean Fusion.

Read the full article.

Photo credit for this blog post: David Jackson/Park Record

Watch our cooking segment on Park City Television and see how simple an amazing meal can be!

Segment One

Segment Two

“PARK CITY, Utah — The women who brought EATS, the nutritional advocacy group, to our schools and community are back at it again with a product inspired by their years of travel and love for nourishing, tasty foods. Pantala is a Mediterranean sauce or topping that can shine on its own or elevate a dish.”

Read the rest of the article here in TownLift Park City News!

Catch us on KPCW’s Mountain Money, which features small business news from mountain towns!

Frequently Asked Questions

How do I use Pantala Mediterranean Fusion?

As an appetizer on crostini, as a topping for grilled fish or a side condiment for roast chicken, mixed into eggs for a frittata, stirred into pasta, as a topping for avocado toast… the list is endless! See our Recipe Section for more ideas and specific directions and check out our Instagram feed for customer photos.

How should I store my jars of Pantala?

Store sealed jars in a cool dark place. Open jars of Pantala should be refrigerated.

How long will the topping stay fresh once it’s been opened?

Once opened and refrigerated, toppings are best used within 10 days.

Can I heat the Pantala Mediterranean topping?

Yes! To retain the fresh and bright flavor, just heat it through and serve immediately. If you want to add it to a sauce, it’s best to add it after everything else has already been cooked, just before serving.

Is Pantala Mediterranean Fusion like a tapenade?

The consistency is similar, and it can be used in similar ways, but Pantala Mediterranean Fusion has more depth of flavor and is less salty. Tapenade consists mostly of olives whereas Pantala Mediterranean Fusion includes olives, red peppers, tomatoes, artichokes, capers and a host of other ingredients.

What’s the difference between the two versions of Pantala Mediterranean Fusion?

It’s the feta cheese. That’s it. We decided to offer a cheese-less, vegan version for those who don’t eat dairy and for those who don’t like feta. You can also add your own cheese-of-choice to the vegan version – try goat’s cheese or Parmesan.

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