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Taste of the Caribbean picking up steam


NATANGA SMITH, [email protected]

Taste of the Caribbean picking up steam

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THE TASTE OF the Caribbean 2017 competition is in its penultimate day but things are heating up in the kitchen.

Last night, Barbados Bartender of the Year, Ryan Adamson, completed the day for his team in the rum category with his drink The Bitter End.

Today, the individual categories were judged with Damian Leach doing seafood. Out of the mystery basket, he was given two hours to prepare a dish showcasing the main ingredient. 

His dish was Bajan marinated snapper, cilantro and coconut crusted conch, spiced conch sausage, smoked herring sweet potato croquette, curry corn “crème brulee”, roasted corn and spiced eggplant, scotch bonnet and ginger bisque. Leach was last year’s Caribbean Chef of the Year and he was inducted into the Hall of Fame.

Later tonight, Kirk Ruck will compete in the Individual Beef competition and Adamson will be back in the Bartender – vodka competition.

Barbados, led by team manager Henderson Butcher, is among 14 teams in Miami for this year competition looking to dethrone defending champions Trinidad & Tobago. Butcher said the comments from the judges have been positive so far and the “team is doing great”.

Tomorrow, the final competitions will see Nicholas Ifill in the Caribbean Junior Chef of the Year, Javon Cummins in Pastry Chef of the Year, Willis Griffith for Caribbean Chef of the Year and Ryan Adamson for Caribbean Bartender of the Year.

The winners will be announced at the medal ceremony tomorrow night at the Hyatt Regency in downtown Miami where the competition is being held. (NS)

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