A Taste of the Caribbean
They are almost ready to showcase the best the Bahamas has to offer in the realm of Bahamian cuisine and cocktails vs Caribbean competitors who believe “they” have the best flavor to savor!
As is customary, the National Culinary Team will be hosting a “Gala Demonstration Dinner” just before they compete. This dinner is designed to provide guests with sensory insight into what they will be creating for the competition. Guests will delight in a “Taste of what’s to Come at the Competition!”. The flavor revelation will be conjured up by a representation of the best burgeoning and seasoned chefs in The Bahamas. Guests will enjoy an elegant cocktail hour from 6 p.m. to 7 p.m. where they can enjoy a variety of delectable canopies and hand crafted cocktails made by the Teams Mixologists. Dinner will be served in the beautifully decorated “Baha Mar Convention, Arts and Entertainment Center”, where a veritable treasure trove of unique Bahamian influenced dishes; each designed with a Gold Medal in mind, will be served between 7 p.m. and 10 p.m.
Caption: Back row Let to Right: Mario Adderley, Manager, University of The Bahamas, Kevyn Pratt, Rosewood Baha Mar, Jamal Small, Coventry Reality (Heron Cove), Jeaneka Russell, Apprentice, University of The Bahamas, Hazen Rolle, Jr. Chef, University of The Bahamas, Deneisha Knowles Apprentice, University of The Bahamas, Chavano Jones, Bartender II, British Colonial Hilton and Bridget Murray, University of The Bahamas
Front Row Left to Right: Carvison Pratt, Hyatt Baha Mar, Celeste Smith, Hyatt Baha Mar, Derrick Blackmon, Bartender I, Hyatt Baha Mar, Tamar Rahming, Hyatt Baha Mar, Owen Bain, Cassava Grille
Missing From Photo: Charlotte Knowles-Thompson, Team Administrator, Ryan McIntosh, Apprentice, Chef Emmanuel Gibson, and Chef Devin Johnson, Team Consultants
Exquisite Five Course Menu
Canapes:
Mini Lobster roll with roasted pineapple and bird pepper jam
Coconut rum cured Nassau Grouper with Key Lime Aioli and Bolini
Asparagus with wild mushroom pinwheel and colorful tortia and boson cheese
Lamb & Feta Tarte with Exuma onion marmalade and fresh mint
Risotto cake with sundried and fresh basil with gorgonzola cheese
Amuse Bouche:
Long Island Duck Rillette, Pickled Vegetables with Salted Bagel Chips
Courses:
Soup:
Crab bisque with crab meat wrapped in savory dough
Fish:
Citrus dusted Hog Snapper a top roasted fennel artichoke, Kalamata olives, Sophron coconut broth
Salad:
Beet and Fresh Mozzarella Salad, beet root, lime and ginger sorbet, micro green mininet pepper
Entrée:
Grilled Beef Tenderloin, pan seared Foie Gras, wild berry gastric morel chianti reduction, yukon gold and fresh horseradish spinned potatoes and young vegetables.
Dessert:
Fever grass & Dillie Panna Cotta
Native coconut cake, roasted corn gelato, tropical fruit medley
Bahamian Petits Fours
