Culinary team shows its goods

Granted that was a practice run for the competition in June, the team went all out, teasing the palettes of those who turned up for the event.

The menu consisted of an appetizer made up of Indian spiced roti wrap, the main course was made up of Trinasian grill accompanied by a seven-spice red rum in a ginger sauce, piped green fig and plantain foo-foo, accented with a cassava chip and a drizzle of tumeric oil.

Topping things off were a Chiffonade of patchoi, dasheen leaves and sauteed ochroes topped with cubed butternut squash and red bell peppers. For dessert there was a lovely carrot halwa mousse.

The culinary team comprises captain Debra Sardinha — Metivier; Chefs Joe Brown of Solimar International Fine Foods; Raymond Joseph, Cascadia Hotel and Conference Centre; Ottley Alex, Hilton and Conference Centre; Bernard Long, Bernard’s Gourmet Service Ltd; pastry chef Tricia Corbin-Oliveire, Solimar International Fine Foods; and Raymond Edwards, bartender at Cascadia Hotel and Conference Center.

The team will be going to the culinary competition in Miami later this year.