St.Kitts’ very own Chef Patrick Browne played a significant role in the week-long series of
events held for the CTO’sannual Caribbean Tourism
Week in New YorkChef
Browne was one of only three Caribbean
chefs who cooked an exclusive dinner for the dignitaries and guests attending
the 34th annual Governments of the Caribbean State Ball and Awards
Presentations.  The Ball was held at the
world-renowned Waldorf Astoria hotel on Friday evening June
15th as
the culmination of Caribbean Tourism Week in New York. ,

The following day, Chef Browne treated a
large crowd at Bloomingdales to some of the island’s native dishes. Assisting
him was another Kittitian chef Verlenia Wrensford, who resides in
New
York. , In addition, St.
Kitts’ Minister of State in
the Ministry of Tourism, Sports and Culture Richard “Ricky” O. Skerritt and
members of the St. Kitts Tourism Authority’s New York office
staff were on hand to
interact with shoppers and speak with them about the island.,

Over the course of his appointed two
hours, Chef Patrick Browne captivated shoppers on the 6th floor
Cookware Department of Bloomingdales, one of Manhattan’s premier
retail stores.  While Chef Browne prepared and
served each
dish, he engaged the full attention of everyone present by offering a tasting
while simultaneously entertaining them with a brief narrative of the St.
Kitts’
fascinating history and explanations of the cultural significance behind the
meals he was creating. He prepared three popular Kittitian dishes: Breadfruit
and Saltfish Croquettes, Native Pumpkin and Ginger Soup, and Chargrilled
Mango.
Each dish is a part of the overall National Dish of St. Kitts, which also
consists of Coconut Dumplings and Spicy Plantains. The cooking demonstration
was filmed by Caribvision for inclusion in a future program about Caribbean
Tourism Week in New
York.  ,
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