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Vincy Flavours fill the air at Heritage Square

Vincy Flavours fill the air at Heritage Square


The delightful aroma of the foods, the hustle and intensity of competition; throw in an open air kitchen, scores of curious onlookers- you have the second annual Vincy Flavours competition.{{more}}

Heritage Square was buzzing last Saturday, November 17th as 27 participants tried to get the judges’ nod in six major categories, and for several other awards.

From the time things kicked off at around 10 a.m. until the last stove was turned off after 6 .pm., the areas around the participants was filled with the young, the old, especially ladies; no doubt mentally recording a few cooking tips, to be tried at an appropriate time.

When she addressed the short opening ceremony, president of the St Vincent and the Grenadines Hotel Association, Bianca Porter said that she expected this year’s event to be bigger and better; and it certainly was.

A total of nine judges were on call for the event, including the lead judge: the renowned Debra Sardinha of Trinidad and Tobago, who has judged the regional showpiece culinary competition, Taste of the Caribbean.

When the aroma had died down, the food cooled, and the stoves removed from the Heritage Square Bridge, the following persons walked away with top honours:

Anesta Browne of X-cape restaurant, with her dish “True Island Classic” won the master’s category, with Colin James and Ronnie Browne of Young Island and Raffles Resorts placing second and third respectively.

Anesta also won the special awards for the best use of callaloo and the best use of herbs.

Browne won the special award for the Spirit of the competition.

In the Seniors’ category it was Gail Ann Porter of Gail Ann’s Catering with her Honey Ginger Pork served with Curried Yam and a Julienne Carrot Bundle that got the Judges’ nod, followed by Shorne Johnson and Rodall Miller of Raffles and Young Island Resorts respectively.

Gail-Ann also copped the best use of Yam award.

Yam, calloloo, herbs, pork, Golden Apple and Rum were the featured ingredients in this year’s competition.

In the Juniors’ category Janelle Lavia of New Montrose Hotel and Janine John of Camo’s Local Cuisine were winners in the dessert and entrees sections respectively. Lavia’s Savouring Fruity Yam Pie and John’s Golden Pork Calaya did the trick for them. John also won the Most Innovative dish, and the most innovative dish name awards.

Neil Da Silva of Young Island Resort with his drink Golden Daisy, and Uz Hall of Raffles Resort with his Vincy Passion, walked away with top honours in the non-alcoholic and Sunset rum bar competitions.

King Fields of Sunset Shores Hotel and Uz Hall placed second and third in the non-alcoholic section, while Neil Da Silva and Gomez Clarke of Heron Hotel/Nice foods restaurant, followed Hall in the Sunset Rum section.

Some of the winners from this year’s competition will join other veterans on team St Vincent and the Grenadines, to do battle at next year’s Taste of the Caribbean, scheduled for June next year in Miami.