St. Lucia's pastry. WESTERN BUREAU:
THERE WAS passion in the food that caressed the palate and there was mastery and creativity in the creations fashioned by the talented bartenders and attitude in every dessert presented at 'Taste of the Caribbean' 2003 held October 2 through 5.
"These chefs have taken our regular food and made them into a dining exoticism," remarked an elated Peter Rousseau, the president of the Caribbean Culinary Federation (CCF).
Rousseau's tastebuds had come alive after sampling the St. Lucian Culinary teams' sugarcane baked Caribbean seasoned shrimps, and his senses were on alert as he awaited the main course of Chili and Chocolate Seasoned Pork Tenderloin.
The setting was the Jamaica Grande Hotel Grand Ballroom, Ocho Rios, St. Ann, and there were 11 Caribbean Culinary teams competing for
supremacy.
Of course, Rousseau's meal would not have been complete without dessert. So it was time to top it off with a beautifully presented poached Pineapple and Jelly Coconut Mousse.
His taste buds weren't the only ones active at this regional culinary event. At the table next to him was SuperClubs' Jag Mehta enjoying an exciting taste of Trinidad and Tobago. The Mauby Smoked Duck Breast marinated with Shadobini pesto, Black Bean Mango Chutney and spiced Caribbean dressing served as an exhilarating starter.
For the main course, Mehta was served Cornmeal Crusted Tandoori Lamb, accompanied with creamy yam, garlic, bahjie and cumin jus. Dessert was even more interesting. Breadfruit Mousse with Coconut and Black Rum enhanced with sorrel and coconuts was chosen for him.
At table number three, the Jamaicans were showing off their ingenuity to Caribbean Hotel Association President Elect, Berthia Parle.
Parle's meal was an introduction to Jamaican styled Caribbean Lobster Rillettes with Grapefruit Emulsion and Escallion Oil.
For the main course she was treated to Chick Gone Escoveitch with Melon Mint Rice. Dessert was Honey Roasted Pineapple with Ginger Pumpkin Ice Cream, dark chocolate mousse layered with crispy plantain wafer, fresh basil crme brulee with tomato confit.
The food looked simply gorgeous. There was not one bad dish at this competition, Caribbean food had reached the heights the Caribbean Culinary Federation had hoped for.
"In summary, what you are seeing are the sights, sounds of the region, unique recipes, great craftsmanship, palate pleasing, beautiful food, done right," said head judge Rick Crossland.
And what's my summary? I am pleased to have had my palate cross
the bridge that connected the past to
the present.
-Janet Silvera
