A Taste of Trinidad & Tobago Gourmet Style - Trinidad and Tobago

More documents

Recommendations

Info

THE BEST OF THE BEST THE TRINIDAD HOTELS RESTAURANTS AND TOURISM ASSOCIATION has been involved in holding culinary competitions with the following objectives in mind: • To raise performance standards and professionalism both in terms of production and service. • To provide a forum for food and beverage professionals to obtain recognition. • To serve as a platform for culinary research and development. • To encourage participants to develop their professional skills. • To stimulate and promote the incorporation of local or specific ingredients to the culinary product. • To select a team of outstanding professionals to represent their country. Categories of competition: • Chef • Bartender • Waiter • Pastry Chef • Ice Carver Criteria include: • Sanitation • Menu composition • Use of Caribbean Ingredients • Taste and Texture • Workflow • Personal Appearance (waiter) • Portion sizes Recipes of Trinidad & Tobago \ Index View Print Exit /
Ask any Trinidadian or Tobagonian, living abroad, what they miss most about ‘home’ and more than likely their answer would include some reference to food! Food is not simply a form of dietary sustenance in this twin-island Republic; rather, it holds strong emotional and cultural meaning for our people. Sorrell and Ponche De Crème signal the joy and warmth of the Christmas season; Bake and Shark, complimented by the sharp flavour of Shadon Beni Sauce and slices of fresh pineapple, take us to the sounds of lapping waves on the shoreline of Maracas Bay and the mere thought of Curried Crab and Dumplings recalls the white sands and placid water of pristine Store Bay in Tobago. Trinidad and Tobago’s tourism industry has recognized the value and meaning of food to locals and visitors alike. Our food forms an integral part of the experience of Trinidad and Tobago. From the sophisticated white-linen establishments to the street food vendors, our food is offered in a variety of ways and influenced by the many ethnic groups that reside here. Creative combinations, unforgettable flavours and unique ingredients are just a few of the elements which make our food particularly memorable for visitors. The first installment of Taste T&T, held in 2005, laid the groundwork for the development of the festival this year. Taste T&T 2006 is Recipes of Trinidad & Tobago the result of a collaboration between the Ministry of Tourism and the Tourism Development Company Limited, whose objective for the event was to make it the destination’s premier culinary tourism attraction by showcasing Trinidad and Tobago’s diverse culinary offerings; highlighting the creativity of our nation’s chefs and promoting our country as the premiere culinary tourism destination in the Caribbean. “This festival is a first for the Caribbean. No other island hosts this type of event, which affords Trinidad and Tobago the opportunity to build the brand – Taste T&T – as a signature event on the regional tourism calendar, attracting both regional and international visitors,” stated Senator the Honourable Howard Chin Lee, Minister of Tourism, Ministry of Tourism, Republic of Trinidad and Tobago, last year. The Caribbean Village The Festival follows on the concept of a tasting village which implies an authentic product, the food, presented within an intimate, communal and open space. Patrons will have their pick of sophisticated food fusions, created by Trinidad and Tobago’s finest chefs, as well as our commonly-found, treasured delicacies. Guava glazed Bar-B-Que King Fish with Roasted Garlic Whipped Yam, Geera Crusted Lamb Chops and Seafood and Crab Timbale with a Truffle Crème Fraiche are among the exquisite creations which will balance our time honoured traditional favourites, including corn soup, East Indian delicacies, Dim Sum and Curried Crab and Dumpling. For more information on the festival log on to www.tdc.co.tt \ Index View Print Exit /
Page 1 and 2: A Taste of Trinidad & Tobago Gourme
Page 3 and 4: Recipes of Trinidad & Tobago our re
Page 5 and 6: CHICKEN SATAY What we use: 1 lb chi
Page 7 and 8: Callaloo What we use: 1 bunch calla
Page 9 and 10: CAJUN LOBSTER What we use: 12 oz Lo
Page 11 and 12: What we use: 8 Cornish game hens (b
Page 13 and 14: What we use: 2 large duck breasts s
Page 15 and 16: What we use: 1 large chicken breast
Page 17 and 18: What we use: 24 large shrimp 2 larg
Page 19 and 20: What we use: 16 Slices of Melongene
Page 21 and 22: What we use: 10 -12 large fresh shr
Page 23: What we use: 4 small crabs garlic o

A Taste of Trinidad & Tobago Gourmet Style - Trinidad and Tobago

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?