Culinary Contest at the Boat show!
It is time for another boat show and that also means another culinary contest.
Competition Details
Date: Monday November 5th.
Registration: Before 4:00 pm on Sunday November 4th. Open to all show participants but limited to the first 25 yachts to register
Appetizer/Salad: 11:00 am
Entree: 1:30 pm
Dessert: 3:30 pm
Village Cay Poolside
Judges: Davide Pugliese, Owner Brandywine Bay Restaurant
Jan Robinson, Author of Ship to Shore Series
Henry Prince, Culinary Program Director at HLSCC
How it works: You are not limited to one category.
Each dish should be accompanied by a card with the name and brief description of the entry. All preparation and cooking should be done aboard your yacht. Plate presentation and sampling will be conducted poolside, Village Cay where you are invited to prepare a place setting with your own flair prior to the arrival of the dish.
You can do as much or little of the actual plating at the table.
Judging criteria: The judges work as a team.
Judging will be based on the following 5 criteria:
Presentation, Taste, Creativity/Originality, Overall Impression and Use of fresh local Caribbean produce
Plaque: A plate will be added to the perpetual plaque in the CYS office recognizing the winning chef and yacht. A personal plaque will be presented to each category winner.
Sponsor: Tourneau Watches & Colombian Emeralds
Prizes: A his or her Citizen or Seiko watch of $400 value will go to the overall winner and $100 gift vouchers will be presented to the category winners.
2006 Winners
Appetizer
Jerk crusted Sea Bass with polenta, plantains and cilantro oil. Chef Elizabeth Lee
Entree
Curried Mahi with papaya boat and shrimp hang out. Chef Nina Groves of Elektra.
Dessert
Ginger Snap Basket with caramelized pineapple. Chef Ann Hasted of Yacht Corus
Honorable Mention
Chilled Salmon and Mahi Mille Foix. Chef Alain of Yacht Lonestar
You can go to our picture gallery and see all the entries here!
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