Press Release:– Saint Lucia’s culinary team showcased its gastronomic prowess this past Saturday, June 23 during Caribbean 305 at the famous Jungle Island in Miami, FL. The exposition was part of the Caribbean Hotel & Tourism Association’s Taste of the Caribbean, which brought together top chefs and mixologists from 16 countries across the region. The Saint Lucia Tourism Authority was the gold sponsor of team Saint Lucia at Caribbean 305.
Chefs and mixologists from each island were required to prepare 900 tasting-sized portions of 2 dishes and 700 samples of a cocktail. The Saint Lucia Culinary team served up Yam Balls with a chutney, Bounty Rum Cheesecake and topped it off with a Lucian sparkler cocktail. The cocktail was made from beetroot juice, grapefruit juice, homemade passion fruit syrup, rosemary tea served with a choice of Bounty Rum premium, bounty dark, bounty white, bounty spice, bounty coconut or bounty Lime.
“Patrons relished our food with many asking for seconds. They also lauded our booth with its Creole theme,” stated Hortensia Joseph, SLTA US Sales Manager – Consumer.
The team managed by Chef Richardson Skinner, consisted of chefs Billy Mauricette, Niguel Gerald, Kisha Prosper, Robert McDonald, Klent Abel, Nissa Paul with mixologist Germain Sydney.
This year’s Saint Lucia brand ambassador was Creole Queen Sandra James of Children of Helen Alliance in West Palm Beach who was on hand to welcome patrons and offer them some Saint Lucian Creole treats. The Caribbean 305 event also featured Caribbean cultural and musical entertainment.
“Feedback has been great from 305 and I think we all agree that the Saint Lucia booth looked incredible! One of, if not, the best in the room! It was great to see Saint Lucia stand out from the crowd and set itself apart from other destinations!” stated Mark Ferguson Managing Director, Coco Palm Resort.
During the CHTA’s Taste of the Caribbean competition in Miami from June 22 – 26, 2018, Saint Lucia copped Gold for Best Vodka Cocktail. The team also received second place awards for Culinary Team of The Year, Best Pastry Chef, Junior Chef of the Year and Bartender of the Year. In addition, the team secured third place honours for Chef of the Year, Individual Seafood, Individual Beef and Individual Chocolate.