Members of the National Culinary Team have been selected and practicing for several weeks for the Taste of the Caribbean regional competition later in June in Miami. Meanwhile, the team will display their culinary skills at two upcoming public events starting with 'Sunset Tapas on the Bay' set for Tuesday, May 29 at Blu Restaurant and Lounge on Elizabeth and Bay.
According to team manager Executive Chef Devin Johnson, the team will showcase an assortment of tapas menu items at the reception which will be a blend of locally infused international works of culinary art.
"I believe the public will delight in both the creativity and taste of what the team is putting together," states Chef Johnson. "Mixing indigenous foods with traditional appetizers helps to hone our chef's skills. At the Taste of the Caribbean competition the judges will look for an infusion of international and local flair."
Tuesday's event will run from 6:00 p.m. to 8:00 p.m. "With the backdrop of cruise ships berthed in Nassau Harbour, against the sounds of live Bahamian music, and the team's unique tapas selection and beverage offerings, this is a great opportunity for people to unwind from a busy day while showing their support for our up-and-coming young chefs," according to Bahamas Hotel Association President Stuart Bowe.
The tapas selection will include: cracked conch sushi; jerk chicken tartlets with guava BBQ sauce; Bahamian crawfish spring rolls with Asian dipping sauce; vegetable spring rolls; homemade combined veal, pork and beef meatballs with fresh sage and a tomato basil fondue; an asparagus, wild mushroom and roasted pepper pinwheel; and watermelon, papaya, cucumber and goat pepper gelee.
"The team has been practicing for six weeks and every week we see improvement," states Chef Johnson. "They've been working on techniques, beginning to gel more, and everyone knows their role. In the coming weeks it will come down to execution. That's why the tapas event at Blu and an upcoming team dinner at Atlantis on June 12 are so important."
The competition is sponsored by the Bahamas Hotel Association, the Ministry of Tourism and the Bahamas Culinary Association with support from team member hotels and restaurants and corporate sponsors Bahamas Food Services and Bristol Wines and Spirits. Blu and Atlantis are also assisting with hosting the team's two showcase events.
This year's team is comprised of: Team Manager Chef Devin Johnson from the Sheraton Nassau Beach Resort; Team Captain Chef Jamal Small from Blu Restaurant; Chef Mychal Harris from Atlantis; Junior Chef Kevyn Pratt from One&Only Ocean Club; Chef Charron McKenzie and Pastry Chef Wenzil Rolle from the Lyford Cay Club; Chef Shanique Bodie from the Old Fort Bay Club; Bartender Gerard Knowles from the British Colonial Hilton; and Dwayne Sinclair, the National Young Chef from Temple Christian High School.
Over 14 Caribbean culinary teams will be vying for the culinary honors next month.
For additional information or tickets contact the BHA at 322-8381 or the Ministry of Tourism at 328-7810. Tickets will be available that evening at the door.
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