SIMILAR TO when
ballots had to be recounted in the United States Presidential elections in 2000, a tally had to be done again and again after the curtains came down on the 38th annual Jamaica Cultural Development Commission's (JCDC) National Food Festival
formerly the Professional Culinary Arts Exposition,
held recently at Renaissance Jamaica Grande Hotel in Ocho Rios, St Ann.
THE FINAL COUNT
The final count resulted in SuperClubs' Breezes Runaway Bay Hotel retaining the Dutch Pot trophy that they won last year, after amassing three gold, 23 silver, 15 bronze medals and 13 Certificates of Merit. All these prizes were bestowed on them after amassing a whopping 121 points in the competition. Sponsored by Shell Company West Indies Limited, the Dutch Pot trophy and a cheque valued at $25,000 were presented to Breezes, Runaway Bay deemed as the best performer throughout the three-day festival.
FAT VICTORY
Rodroy Thomas with a piece entitled "Dragon Slayer" made of butter fat, won his first ever gold medal at the competition in that category (fat). Teammate Robert Scott was second with "Kissifer" - a piece showing two dolphins kissing. Thomas also won the best fat work award and $5,000.
Repeat gold medallist at the event, Pastry Chef Lincoln Peterkin continued the trend, copping gold with his chocolate entry aptly titled "Wings of Glory". It also earned Peterkin $5,000 and an award for best chocolate. The resort's third gold went to Gretchen Lewis in the showpiece wedding cake category and she also collected $5,000 for best wedding cake.
OTHER PRIZES
Breezes also won $5,000 and an award for best goat dish, titled Mountain Man Goat Rack. The dish, glazed with honey mint served with goat cheese, natural sauce accompanied with rosemary-flavoured pumpkin and country vegetable was the entree in the three-course dinner served during the Team Hot Competition.
Mountain Man Goat Rack
6 kg Goat Rack
(cut and cleaned)
1 kg Goat cheese
1 cup Honey
1 tbsp. Black mint leaves
(chopped)
1 bunch Thyme leaves
3 kg pumpkin (peeled and
cooked)
1 tbsp. Rosemary leaves
(chopped)
Salt and pepper to taste
4 tbsp. Garlic (chopped)
60 ml Corn oil
0.5 kg Butter
0.5 kg Onion (chopped)
1 tbsp. Ginger (chopped)
1 kg Zucchini
1 kg Carrot
60 Snow bean
2 tbsp. Corn flour
METHOD
1. Season goat with salt, pepper, mint leaves, garlic, onion and oil.
2. Heat frying pan and add 30 ml of oil. Add goat cook until tender and remove from frying pan, glaze with honey.
3. For sauce add trimmings from goat to sauce pot, brown and add cold water. Bring to a boil and then simmer for 20-30 minutes
4. Strain sauce, season with salt and pepper and thicken with corn flour and serve.
5. Slice goat cheese for
service.
6. For Rosemary pumpkin puree pumpkin. Add Rosemary, salt and pepper.
