|Trini chef in Bajan food fest |
JOAN RAMPERSAD Wednesday, September 27 2017
TRINIDADIAN-BORN chef Chris de la Rosa will journey to Barbados to join the award-winning line-up of local and international chefs for the eighth annual Barbados Food and Rum Festival in November.
De la Rosa who is based in Hamilton Ontario is the chef behind the popular caribbeanpot.
com. The festival will be held from November 16 - 19 and he will begin the two-night Gourmet Safari Dinner Series with a luxurious evening of fine-dining at The Crane Resort, Bridgetown.
This was revealed at the launch of the Barbados Food & Rum Festival at Estate 101 in Maraval, hosted by the Barbados Tourism Marketing Inc recently.
The event offers diners the chance to watch their favourite international chefs prepare exclusive meals at some of the island’s finest restaurants. Other international chefs who will be featured in the dinner series are Jean-Georges Vongerichten of the USA at The Cliff restaurant and Tom Aikens of the UK at The Tides Restaurant.
These three chefs will join Barbadian chefs and mixologists including the award-winning Damien Leach, Creig Greenidge and Michael Harrison.
The festival will feature a range of diverse culinary and cultural experiences including polo, a flotilla and beach party, and a night out in the popular Oistins fishing village.
During his welcome remarks, Corey Garrett, director, Caribbean and Latin America, Barbados Tourism Marketing Inc said: “The Barbados Food and Rum Festival is a celebration of fine cuisine, fine rum and the true essence of the Caribbean experience. One thing visitors to Barbados praise above our sun, sea and sand, is our people and that’s why we have placed such an emphasis on the talent that makes this festival the success that it is.” Among the numerous Barbadian connoisseurs who will be featured are Ryan Adamson – reigning Caribbean Bartender of the Year, Michael Hinds, Creig Greenidge and Dameain Williams, all of whom were present to give a taste of what’s to come at the festival.
Garrett said with the mix of local and international chefs he anticipates a tasty and eclectic fusion of Caribbean and international delights.
As for the rum part of the event, Garrett boasted of Barbados’ Mount Gay rum which has been distilled, bottled and sold since 1703. “Over those four days from November 16 to 19, you are going to experience a plethora of Bajan culture and delights,” he said. “We invite you to come sip cocktails over exciting polo matches; lime at Oistins Fish Fry; and party the night away at our grand finale sunset beach party.” At the launch guests were served a range of chicken, lamb, fish and vegetable dishes prepared by Greenidge and Hinds and combined with favourites such as sweet potato, pineapple, dumplings, green peas, rice, green banana, mango, green lentils, coconut and breadfruit. Mixologist Williams created the cocktails while guests were entertained by the Xavier Sisters