This cornmeal and red pepper flake crusted beef, served with tomato marmalade, sorrel and orange emulsion dish was prepared by Jamaica's Mark Cole, a silver medallist in the 'Chef of the Year' category. - Janet Silvera/Freelance Photographer WESTERN BUREAU:
JAMAICA'S TEAM copped the 'Culinary Team of the Year' award but lost the coveted 'Chef of the Year' title to St. Lucia at last weekend's 'Taste of the Caribbean' culinary competition at the Jamaica Grande Resort in Ocho Rios,
St. Ann.
Still, team members said they were happy with their list of impressive achievements throughout the competition, including:
The 'Pastry Chef of the Year Award' for Jing Shi who was taking the title for the second time. He first won in 2000;
Overall 2003 Ice Carver of the Year which went to Rodhan Henry; and A gold medal in ice carving for Dwayne Griffiths.
ST. LUCIAN CHEF
St. Lucia's Bobo Bergstrom, culinary director of the Windjammer Landing, St. Lucia, got the much sought after 'Chef of the Year' title. He got the upper hand in the celebrated event with his presentation of beef butt and lamb legs, kicking the title out from beneath
the feet of previous gold medallists, Jamaica's Adrian Weichenberger, and Trinidad and Tobago's Sisira Patharina.
Bergstrom's team of creative chefs also won the medal for the 'Most Innovative Caribbean Dish' at the awards ceremony held Sunday night at the Jamaica Grande.
The Swedish-born Bergstrom, who could hardly speak after receiving the 'most wanted' award, said he was focused on getting the gold medal "because I have a hell of a lot of experience internationally," he laughed heartily.
He dubbed his method of cooking as 'Euro-Caribbean' offering a light fare with lots of colour and fun. "I have a passion for flavours and light cuisine."
Accordingly, he says he would like to see a change in the way the region's food is prepared. "We need to take charge of the plates. Expatriates bring too much of their influence to the cuisine, which should be healthy and fresh," he added.
The 'Spirit of the Competition Award' was won by Team Grenada and 'Bartender of the Year' went to Hiram Avila of Puerto Rico.
"The teams did exceptionally well. They were separated by one percent of a point," remarked Peter Rousseau, the president of the Caribbean Culinary Federation (CCF). The real emphasis was to eat gourmet food from indigenous Caribbean material, explained Rousseau.
The 'Taste of the Caribbean' culinary competition returned to the spotlight after a two-year absence. Eleven teams, including the Cayman Islands, Barbados, Anguilla, Puerto Rico, Aruba, Curacoa, and the United States Virgin Islands participated in the event.
RECIPES
This is the combination that gave the Jamaican team a place in the finals of the Taste of the Caribbean Culinary Competition
Chick Gone Escoveitch with Melon Rice
ENTRE 1
5 kilograms chicken breast
900 grams cho-cho
454 grams carrot
454 grams onion
30 grams pimento
3/4 liter white wine vinegar
40 grams butter
70 grams sugar
Salt and pepper, to taste
Scotch bonnet pepper, to taste
450 grams flour
3 3/4 liters oil
METHOD AND ASSEMBLY
Drench the chicken breast and use the remaining bone to make the chicken stock. Season chicken breast with salt, pepper, onion and garlic and let it marinate for 10 minutes. In a saucepot add vinegar, salt, pimento, butter and sugar and reduce.
Julienne cho-cho, carrots, onion and scotch bonnet pepper. Heat a skillet; add butter and saut vegetables julienne. Pour a little of the reduction over the vegetables.
In a frying pot add oil and let it heat at 300 degrees Fahrenheit. Add chicken breast to stock and simmer for ten minutes then coat chicken breast in flour mixture and fry.
Melon Mint Rice
1 1/2 kilograms rice
mint leaves
1 kilogram melon
30 grams salt
60 grams butter
Boil litre of water and brew mint leaf for 5 minutes. Strain the mint water and use it to blend the melon. Steam melon couli and bring it to a boil. Add salt, butter and rice, and then simmer until rice is cooked.
Caribbean Lobster Rillettes
with Grapefruit
Emulsion and escallion oil
Caribbean lobster tails
Court bouillon to blanch
lobsters
FOR RILLETTES
1 tsp. chives, minced
1 tsp. celeriac, diced
1 tsp. avocado, diced
1 tsp. lemon juice
1 tbsp. soft butter
1 tbsp. mayonnaise
Lobster trimmings, diced
Salt and pepper, to taste
Grapefruit Emulsion
3 pink grapefruits, juiced
2 oranges, juiced
1 tbsp. lime juice
3 tbsp. olive oil
1 stalk escallion
METHOD ASSEMBLY
FOR RILLETTES
Combine all ingredients and mix well.
For Grapefruit Emulsion
In a blender, combine grapefruit juice, orange juice, lime juice and olive oil.
For Escallion Oil
Blanch escallion in salted boiling water, remove and refresh. In a blender, puree the escallion with the addition of oil and a little salt.
Serving ideas: Place in a steel ring and finish with sliced lobster. Garnish with chervil and drizzle with escallion oil.
