Helen, a native of Madelia, met Everard, of the Caymans, 22 years ago on a plane as she was flying to the islands on vacation. They have three children, two in Madelia High School and one in the Air Force.

“We wanted to bring a little of the islands’ culture up here. We knew we wanted more of the fresh fish and things that you didn’t take out of package and put in a deep fryer,” Helen said.

Everard, recently retired from a home electronics and appliance business he owns in the Caymans, said they didn’t plan on starting a restaurant but grew frustrated with Minnesota restaurants billing themselves as Caribbean. “We’d go to the Cities to Caribbean restaurants and their food was as far from Caribbean as Minnesota is from the Caribbean.”

The couple originally planned to build on land they owned but made an offer on a building on the east edge of town on Main Street that has been the site of several restaurants over the years.

They completely remodeled, covering the inside with pastel colors and island decor. There is a full bar area and dining room on the main floor, a new deck for outside seating, and a tavern in the basement that is open Wednesdays, Thursdays, Fridays and Saturdays.

The Leacocks say the most asked question is what Caribbean food is. “It’s the same fish and beef and chicken you’re used to,” Everard said. “It’s just prepared differently, with more herbs and spices. There are no salt or pepper shakers on our tables. You don’t need them.”

Creating the menu and recipes was the easiest part of starting the restaurant, Helen said. “They’re recipes from our home. The pies and rum cakes, they’re the things I’ve been making for years.”

All the food is prepared fresh from scratch, including all of the salad dressings, marinades and sauces.

Making things from scratch takes a little longer and the Leacocks say one of their challenges has been to coax diners take more time for an evening meal. Midwesterners, they say, tend to eat fast.

“We’re trying to show people that dining is relaxing, it’s an experience,” Everard said. “Have some wine, share appetizers, enjoy the meal. It takes some time to prepare a good meal and to enjoy a good meal.”

The Leacocks hired four chefs, including one who had previously worked at the Country Pub near Kasota. Recruiting good chefs is difficult in a very competitive industry. Chefs are different than cooks.

“Cooks follow recipes someone else gives them. Chefs are creative. They invent something out of nothing and have to make it consistently good.”

Tom and Kathy Urvig of Madelia have been to the new restaurant a few times since it opened in April.

“It’s nice to have something unique here,” Kathy Urvig said. “It’s good food and they really have the place looking nice.”

Tom Urvig said he thinks Blackbeard’s is already gaining notice from a wide area. “People enjoy going out and driving to different places to have a nice meal. This is a nice place with a little different kind of food.”