A Spicy Gala Event

The GHTA was disappointed by the lack of support for the Grenada Nutmeg & Spice Festival Gala Evening by members. Despite the poor support, sixty paid diners along with prize winners and organisers and sponsors were treated to a grand three course meal prepared by two teams of chefs on the night of Friday November 2.

The Spice Team produced an appetizer of Spiced Beef Steak served with Citrus Pickled Cabbage Slaw with a Ginger & Honey Dressing, an entrée of Pan Seared Tuna Steak served with Passion Fruit & Papaya Chutney, Curry Puréed Potato served with Gazed Broccoli & Carrots, and a dessert of Nutmeg & Soursop Mousse and Nutmeg Cake. Team Nutmeg produced an appetizer of Sweet Potato Brown Sugar Cinnamon Sponge with Tomato & Bell Pepper Stew served with Crunchy Monkey Bread, an entrée of Chicken with Coconut & Big Thyme Leaf, Rice & Peas wrapped in Pak Choy, Cinnamon Spiced Pumpkin, and Bodi Beans in Shado Beni Butter, and a dessert of Nutmeg Brulee & Golden Apple & Nutmeg Spring Roll with Caramel Sauce.

The judges on the night were Chef Carlos, Chef Mark B and Pam Canova who had a hard time separating the teams. Team Spice however managed to pip Team Nutmeg at the post to collect the prize of $1000, winning by the very narrow margin of five points.

Special mention must be made of the sponsors of the event Spice Basket, Bluebeard Enterprises, Mrs. Andres Richards, Sol, Ann Peter Williams, Thomas Alexis, Peter Forrester, Elle Vire Cream, Angostura, The Grenadian by rex resorts, Victory Bar, Peter Rodd and students of the Hospitality Department – TAMCC.

comments powered by Disqus

Follow us on Facebook