Saturday, June 23, 2007

Bonaire’s Culinary Team Brings Home the Silver Plus a Special Award

Bonaire’s chef and bartender team returned from the “Taste of the Caribbean” Culinary Olympics with not only a Silver Medal but a special award for The Most Innovative and Creative Menu, as the menu used Bonairean Sea Salt in each dish.

The island’s team competed against twelve other teams from islands which are, in many cases, much larger and richer, with more restaurants and hotels: Anguilla, Bahamas, Barbados, British Virgin Islands, Curacao, Grenada, Puerto Rico, St. Maarten/St. Martin, St. Vincent & the Grenadines, Suriname, Trinidad & Tobago, and the US Virgin Islands.

The competition creates a stressful time for the teams as they have only three hours to choose their ingredients from a Mystery Basket, make up a 3-course menu and prepare the meals for twenty persons. The judging is based on appearance, portion size, taste, nutrition, and use of their island’s products. They are even judged on what the cost of the dish would be and if it can make money for a restaurant, as well as how much is thrown away (wasted).  The Bonaire team reports that there was good camaraderie between the teams and some even helped others. 

The Taste of the Caribbean event is sponsored by the Caribbean Hotel Association and was held at the Hyatt Regency in Miami. Thanks go to the many sponsors who made this trip and competition possible for the Bonaire Team, but especially the two major sponsors BONHATA and SGB Chez Nous.

Members of the Bonaire Team are: Bartender Jenmarie Coffie - Divi Flamingo, Team Manager Selimah Agostien - Divi Flamingo, Chef Vladimir Gijsbertha - It Rains Fishes, Chef Egbert DeVries - Le Flamboyant, Chef Floris Van Loo - Rum Runners, and Pastry Chef Isidoor Van Riemskijk - Rum Runners.

Bonaire’s Winning Menu:

Appetizer:  Grilled watermelon, tomato, fresh green herb salad and angostura infused with Bonairean Sea Salt.  Cold tomato ginger shooter topped with coconut foam, Watermelon Pearls Vanilla, coriander and Bonairean sea salt-cured yellowtail snapper.

Entrée:  Guava glazed pork loin medallion and barbecue rubbed beef loin with infused rosemary and roasted bell pepper, flatap and potato tuille with smoked sea salt.

Dessert:  Bonairean sea salt caramel ice cream. Banana fritter served with spiced orange horseradish sauce with a dash of angostura.  Bonairean sea salt chocolate toffee lollipop. Banana crème brulee.  (Source:  Laura DeSalvo)