MANGO PINEAPPLE MENU 2010 AWARDS TO CHEFS AND BARTENDERS.
Thursday 19th August 2010
The Mango Pineapple Menu competition was introduced in 2006 with one simple goal: to promote the use of Christian Valley mangoes in hotel and restaurant cuisine in Antigua and Barbuda. Today that goal seems much too simple – the competition has become the springboard for young professionals in the hospitality industry to launch themselves on to the regional and international competition circuit and to become known beyond Antigua and Barbuda for excellence in their professions.
The recipes from this year’s and the previous year’s Mango Pineapple Menu Competitions will be published in the coffee table Recipe and Guide book called Table Manners A Culinary Review of Hospitality in Antigua & Barbuda, produced and published by the Food & Drink Guide. The retrospective culinary recipe book will feature some of the most beautiful and innovative food and drink recipes designed by Antigua & Barbuda’s best chefs and bartenders. This book will be the envy of all Caribbean tourist destinations, giving a snapshot overview of our islands culinary progress over the previous six years to date. In addition to full color recipes and outstanding photography there will also be restaurant and chef profiles from Antigua & Barbuda’s famous venues.
Competing chefs were asked to make a Main Course, and either an Appetizer or a Dessert.
And the winners are:
Third place in the chefs competition: Kassim Smith, student chef with ABHTI.
Kassim’s appetizer: Country Style Tomato Bombe stuffed with Fresh Mango, Pineapple and
Corn, served with Mango Vinaigrette and oven crisped parmesan bread.
Kassim’s main course: Grilled Iguana Terrine with Spicy Mango and Pineapple Sauce, Spaghetti
Squash and Green Onion Bulgur Pilaf.
Second place in the chefs competition: Kerry Simmons, cook, Hermitage Bay Resort.
Kerry’s appetizer: Honey Pork Tenderloin with English Harbour Rum and Ginger, served with Pickled Mango and Herb Oil
Kerry’s main course: Salt Fish and Mango Duccana with Chop Up.
First place in the chefs competition, and winner of the Dame Gwendolyn Tonge Award:
David Browne, sous chef, Galley Bay Resort and Spa.
David’s main course: AntiguaNice Chicken with Julie Mango and Cornmeal Stuffing, served
with Pineapple Plantain Creole.
David’s dessert: Julie Mango Cheesecake with Cinnamon- Roasted Pineapple and Mango
Chutney. The Award for Most Innovative Chef goes to Kassim Smith, for his very successful Grilled
Iguana Terrine with Spicy Mango and Pineapple Sauce. In the Bartenders competition contestants were asked to make one non-alcoholic beverage and one cocktail.
Third place in the Bar Competition: Onique Matthew from the Bay House Restaurant at Trade
Winds Hotel. Onique’s beverage: Islandini. Edward Mango, Banana, Pineapple, Ginger Simple Syrup, Blueberries and Fresh Thyme.
Onique’s cocktail: Spice Island. Edward Mango, Pineapple, Finlandia Vodka, Amaretto Di Saronno and Jalapeno Simple Syrup.
Second place in the Bar Competition:Real Roberts from Jolly Beach Resort. Real’s beverage: Mango-Pine X-Treme. Made with Pineapple Juice, Passion Fruit Syrup, Mango, Pineapple, Lime Juice, and a few drops of blue colouring.
Real’s cocktail: Mango Desserts. Vodka, Amaretto, Milk, Sugar and Mango, with Nutmeg and Grenadine Syrup, and a Cinnamon Stick for garnish.
First Place in the Bar Competition: Timmy Thomas from The Beach Restaurant and Bar.
Timmy’s beverage: Love and Mango. Made with Mango, Pineapple, Passion Fruit Syrup,Grenadine Syrup, Pineapple Juice and Coco Lopez.
Timmy’s cocktail: Mangria. Made with Pinot Grigio, Courvoisier, Light Rum, Midori Liqueur,
Mango, Strawberries, Passion Fruit Syrup, Cranberry Juice and Pineapple Juice.
The award for Most Innovative Bartender goes to Real Roberts of Jolly Beach Resort for his cocktail, Mango Desserts, which mixed milk with alcohol for a brilliant cocktail with a very smooth finish. Click here to view more photos.