Nostalgic gourmet dinner prepared from locally sourced items
This is part of efforts by the Government and the Dr the Honourable Karl Dawson-led Department of Agriculture to highlight how the products of local farmers and fishers can be used in restaurants and homes across the [British] Virgin Islands and beyond.
Nostalgic menu
Menu items included Native Conch Consomme [Soup]; Crispy Johhny Cake Taco with Pulled Dove Beef Taco; Local Chicken and Lobster Roulade; Fried Whole Boneless Jerked Yellow Tail Snapper; Local Greens Salad with Fried Plantain; Roasted Corn Coconut Chips and Coconut Milk Dressing; Trio of Traditional Mini British Virgin Tart; and Sour Sop and Pineapple Special in Guavaberry and Sorrel Jus Lie.
The culinary creativity was led by the highly experienced Chef Henry V. Prince, who is a culinary instructor at H. Lavity Stoutt Community College (HLSCC).
Among those who were there to savour the local creativity and be taken down memory lane were Premier and Minister of Finance Dr the Honourable Natalio D. Wheatley (R7); Deputy Premier Hon Lorna G. Smith, OBE and her husband and former Premier Dr D. Orlando Smith, OBE; Junior Minister for Agriculture and Fisheries Dr the Hon Karl Dawson (R1) and former Deputy Premier Dr Kedrick D. Pickering.
'Successful' menu
Chef Henry said he was contacted by the Government way back in January concerning the event and during the planning stage he was amazed at the “bounty [of local products] that we have here in the BVI to work with.
“I think the menu and the foods came out exactly the way we wanted it. So that was very successful.”
Chef Henry said 90% of the people enjoyed the fish [menu] because it was nostalgic. “It took them back to their childhood of fried fish and Johnny cake on a Saturday night.”
Special [Sour Sop & Pineapple Special in Guavaberry & Sorrel Jus Lie]
He also said there were a lot of good comments on the tarts and especially a lot of positive feedback on the Special [Sour Sop and Pineapple Special in Guavaberry and Sorrel Jus Lie].
“That Special, which is an icy dessert, is something we used to enjoy from childhood, and we just took it and elevated it a little bit and so we got a lot of comments on that. So, I find that will be my favourite pick right there.”
HLSCC culinary students get valuable experience
Meanwhile, Chef Henry brought along two culinary students of HLSCC to give them valuable experience ahead of a similar event where they will be evaluated.
“They are going to be doing the same thing next week [this week] because they are getting ready to graduate. They will have to create a 4-course menu for some 20 people. So, I thought it was just a good idea to have them come here to get their feet wet, to see how a high-paced, high-stressed kitchen operates. I think at the end of the night they enjoyed it and they are much more prepared.”
The two culinary students are slated to graduate in June.
More to come! Dr the Hon Dawson
Dr the Honourable Dawson thanked everyone for supporting the event and noted that it was the first of such events in his time and that it will be seen again, “whether in the form of a dinner or whether in the form of short videos.”
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12 Responses to “Nostalgic gourmet dinner prepared from locally sourced items”
This is our culture?! Jesus. I guess that's why obesity runs through this small place. Not a veg to be FOUND in the pictures.