After a minor hiccup which delayed the start of preparations for the GHTA Gourmet Evening held at the Dodgy Dock Restaurant & Bar – True Blue Bay Resort last Sunday, the chefs competing for a place on the team to represent Grenada at the Taste of the Caribbean Competition 2009, to be held in Puerto Rico June 12 – 14, finally got on their way forty five minutes late. Like true professionals, when the chips were down, they stepped up to the plate putting the extra effort needed to make up for the time lost, and were able to have their appetiser course plated, and ready to be served at 8.15 pm, only fifteen minutes later than advertised.
Mindful of the fact that time should be spent working as one team, in order to be able to second guess each others moves at the competition for which, they have been practicing for some time, the chefs requested, and were granted permission on this occasion, to produce one menu instead of the usual two, in accordance with the format of the Gourmet Evenings which, until Sunday evening, saw two teams producing separate menus and competing against each other for points awarded by judges, and guest, all of whom are encouraged to critique the dishes set before them.
Guests arriving for the evening were greeted by the wonderful aromas of herbs and spices being used in the dishes the chefs were busily preparing, great music and the breathtaking beauty of their surroundings. Before taking their seats, they had the opportunity to observe the bartenders, Andre Quarless of the Aquarium Restaurant & Bar, Derek Cuffie of the True Blue Bay Restaurant & Bar, and Antonio Bain of the Grenadian by rex resorts, as they prepared, and offered samples of cocktails in the non-alcoholic, vodka, and rum categories, after which they were encouraged to award points for each drink and to give their views as to how improvements could be made. As at previous Gourmet Evenings, the bartenders were closely matched with very little points separating them however, on this occasion Andre came out on top, followed by Derek, the reigning champion, with Antonio forced into third place. These fine young men have lifted the standard of their profession and are to be commended for the marked improvement in their presentation, and use of local products in their cocktails.
Damon Du Bois of Westerhall Estate, head judge, and master of ceremony, for the bartending part of the evening, kept the guests informed of the requirements necessary to achieve great things in this field, and pointed out that one of the most important is the use of ingredients uniquely Caribbean. The bartender is an important member of the team at the Taste of the Caribbean Competition and his performance can make all the difference to the overall result.
With only moments to spare after the bartenders had worked their magic, the guests took their seats to be waited on by Leah Phillip, Rhea Pierre, Tricia Cyrus, Stephenson Mark, Shelon Williams and Marcus St. Bernard, all of the TAMCC Community College, and members of the True Blue Bay Resort staff. At precisely 8.15 pm the Appetiser course of Seared Mahi Mahi on Green Banana Souse with a Red Pepper and Paw Paw Emulsion was served and it was agreed, by regular supports of the culinary events, that it was by far the best of its kind ever presented by the chefs and that perhaps if a little pepper sauce had been added it would be bordering on perfection.
With high praise heaped on the appetiser the guests awaited the Entrée with baited breath, and were not disappointed when presented with Braised Pork in Pachoi with a Comfit Pork Loin, and Sweet Potato Rosetto with Honey Spiced Carrots. Once more the diners praised the chefs and, after a Dessert of Lime Mousse in a Twill Biscuit Basket, Mango Mousse, and Banana and Coconut Pudding it was agreed that team Grenada most certainly stood a very good chance of bringing home gold from the Taste Competition in June..