Chef’s Royale thrills again

With lots of seafood on offer, especially shrimps, patrons who contributed $150 surely got their money’s worth. But there were some under the breath complaints that the servings were too small.

Patrons were entitled to three of the delectable dozen and more dishes on display, that is meat or seafood, a dessert from among several mouth-watering sugary treats and a sample of wine. It was served with complimentary sides of tossed green salad, potato salad and vegetable rice.

After seeing the variety on display, it was a bit difficult for some to choose. The menus ranged from Roger Simpson’s “Cascadura in QR Cadura”, Andre Rocke’s “Pineapple Seafood Sandwich”, Patrick Grell and David Ramsaran’s “Royal Carolina Ribs” to Robert Mayer’s “Six Maths Seaford Gumbo.”

One of the more eye-catching dishes from the Fatima section, if only because of its name was “Lara’s Record Ducks”. Chef Newman George boasted that seasonings came from India, Pakistan and England, an obvious reference to the places where the ducks were made.

Other interesting dishes included “Caribbean Seafood Shrimp,” “Fish flew over the Cuckoo’s Nest,” “Shrimp Lavern,” “Shrimp Mama Mia,” “Kia Chicken” and “Tandoori Soca Chicken.”

There was also a succulent pork leg being carved by Gloria Charles-Pantin, who said simply, “It is baked pork leg, no exotic name.”

In terms of presentation, the Trinidad and Tobago Hospitality Institute would no doubt have walked away with the prize, if there was one. In the booth, second year student Janine Laydoo explained that the shrimp stuck on a tree with real palm fronds was “Shrimp Cocktail on a Pineapple tree”. Indeed the tree trunk was created from pineapples. Patrons also took the opportunity to pick their shrimps off the tree. There was also a lovely large Mahi Mahi fish stuffed with biscuit filling.

As for the dessert section, persons with a sweet tooth had a tough time choosing. There was good old ice-cream, trifle, cr?me caramel, the ever popular cheese, ice box and black forest cakes. A British section offered up English favourites, including bitter chocolate mousse and Scottish Whiskey Fruit Cake.

Diners savoured their meals under a huge tent with accompanying music from David Bereaux and Friends. There were few complaints heard except for too much salt in the Kia Chicken and the tough Royal Carolina Ribs but it was a delicious meal and an enjoyable evening.