Category Archives: News

News about Jacaranda and Nassau

Jazz at Jacaranda continues the first Sunday of every month! 6-8pm

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Wishing you all a Very Happy New Year and hope to see as many of you as possible at the first Jazz at Jacaranda for 2013, Sunday January 6th 6-8pm

Cover charge $10               Cash wine bar and snacks available

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JAZZ at JACARANDA First Sunday of every month starting SEPT.2nd

First Sunday of every month will be JAZZ at JACARANDA back by popular demand…starting on Sept. 2nd around the pool, as before from 6-8 pm.  Looking forward to seeing you all back again!

Cover charge $10         Cash wine bar.                                Follow us on FB   Jacaranda House

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Jazz at Jacaranda continues every Sunday from 6-8pm through August 12th

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OTHELLO, or The Tragedy of the Conchy Joe

Othello: or the Tragedy of Conchy Joe
Tickets on sale at the Dundas Box Office: Tel: (242) 394 7179
(Opening night selling fast! Get your tickets now to avoid disappointment)
Tickets: $25 / Gala Performance March 9th $50 – Running time: 1 hour 15 minutes with no interval
For more info contact Kim at: or call (242) 357 4318

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Successful opening of IMPACT Lynn and Holly Parotti’s Exhibition to run through Dec.16th

Against all the odds of gridlock traffic jams and many other major events taking place on the island, we welcomed many art lovers to Jacaranda for the opening of IMPACT, featuring stunning and interesting new works by Lynn and Holly Parotti .

This exhibition will run through Dec. 16th

Gallery  opening hours are:  Mon-Fri. 1-7pm   Saturday 11-am-5 pm   Sunday closed.

Parking available in the courtyard at the Parliament St entrance just bellow the corner of East Hill St.

for further information please telephone 322-2275.

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Conch Salad

Perfect Recipe for Conch Salad


1 lb Conch Meat Chop

1 Large Onion Chop

1 Large Green Pepper

2 8 inch Celery stalks

Half Cucumber

2 Large Tomatoes

2 Ounces Lime Juice

2 Ounces Wine Vinegar

1 Ounce Olive Oil (optional)

One Tablespoon Worcestershire Sauce

Half Teaspoon salt

Quarter Teaspoon pepper

Spice up with of Hot Pepper Sauce to your liking.


Chop the peppers, celery, tomatoes, cucumber, onions into 1/2 – 3/4 inch pieces.  Combine in a large bowl with the diced Conch. Mix together and add all the remaining condiments listed. Stir well.

If you have time let sit for 3-4 hours before adding the remaining. Keep refrigerated.

Conch Salad always tastes better the second day and keeps for 4 to 5.


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