Finalists gear for saltfish challenge
Published: Thursday | February 12, 2009
One of the finalists of the Seafood from Norway Culinary Challenge 2009, Richard Pinnock (left), chef, Jamaica Pegasus, displays his saltfish dish, bolinhos de baculao (saltfish balls) alongside renowned Brazilian chef Dada at the Saltfish Culinary Adventure which was conducted by chef Dada last year.
The inaugural 'Saltfish from Norway' Culinary Challenge 2009' will be held on Tuesday, February 17, at Alhambra Inn, St Andrew.
Eleven of the island's leading chefs will present their innovative gourmet saltfish recipes in the quest for the main prize of a trip to Norway. The winner will also receive a gold medal.
The chef who places second will receive a medal and US$400 and the third place winner will get a medal and US$250. All 11 recipes will be featured in a cookbook to be published by the Norweigan Seafood Council (NRSC).
The challenge follows on the successful culinary workshops sponsored by Seafood from Norway, dubbed the 'Saltfish Culinary Adventure'.
The three one-day exclusive workshops, held at the Hilton Kingston Jamaica last September, were led by famed Brazilian culinary artist, Chef Dada, who shared new and non-traditional methods of creating tasty, gourmet style saltfish dishes.
More than 30 chefs attended the workshop and they were encouraged to enter the contest and submit an original and innovative dish featuring the Norwegian saltfish.
Svein Wara, NRSC marketing manager, said the recipe challenge is a logical progression in the efforts to encourage the creative and popular use of saltfish.
"Through initiatives such as the Saltfish Culinary Challenge," Wara stated, "the council intends to build awareness of the product and promote its value and versatility".
Judges for the event are Stephanie Scott, chief judge of SSCO Event Management; Svein Wara, NRSC marketing manager; Barbara Ellington, Lifestyle Editor, The Gleaner and Dr. Heather Little-White, nutritionist and chef.
The main criteria for judging are creativity/originality, taste/flavour and presentation.
A serving of the three dishes made at the Culinary Adventure 2008 workshop. This is a combination of saltfish cream and pasta along with the saltfish salad.
The Eleven finalists
Jose Riquelme, Sunset Resorts
Colin Hylton, Guilt Trip
Anthony Miller, Couples Swept Away
Mark Dekrines,Courtleigh Hotel
Christopher Channer, Courtleigh Hotel
Richard Pinnock, Jamaica Pegasus
Damian Coburn, Sandals Montego Bay
Virginia Burke, Walkerswood
Debe Chen, caterer
Oji Jaja, Jaja's Culinary Service
Sue-Ann Montague, Shasuz Catering.