The Bahamas Culinary Team recently competed in the annual “Taste of the Caribbean” Competition, winning three of the region’s top awards and four individual medals at the Wyndham El Conquistador in Fajardo, Puerto Rico. The Bahamas Team walked away with two gold, three silver, a bronze and two top distinction awards, as well as being singled out for having the region’s most innovative Caribbean menu.
Members of the award-winning Bahamas Team include Westin and Sheraton at Our Lucaya Executive Chef Dwain Clare, Churchill’s Restaurant Chef Neil Rolle, Prop Club Restaurant’s Chef George Williams, and the resort’s Head Pastry Chef Sally Gaskins. The “Pastry Chef of the Year” award and a Gold Medal also went to Westin and Sheraton Chef Sally Gaskins.

A panel of internationally recognised culinary judges selected the winners of the competition, organised each year by the Caribbean Hotel Association (CHA). This year’s competition included teams from 12 other Caribbean countries.

The award-winning menu included an appetizer of crustless quiche with a salt fish and avocado fritter with a light vegetable broth. This was followed by a Jerk chicken confit with a Caribbean roulade served with curried lamb with coconut on a sweet potato cake with warm slaw tossed in a tamarind vinaigrette.

The dessert Chef Gaskins created was Andros Mango Mousse and Gin & Coconut Jelly layered in Shot Glass, Light Abaco Guava Duff with Rum flavoured Guava Anglaise complimented with Caramelized Eleuthera Pineapple Tart filled with Cream Cheese. Guests at the resort will soon be able to try the dessert, which will be added to the menu at Churchill’s or Portobellos Restaurants at the resort.
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