Food
Final Deliberations
Thursday, May 28, 2009
And so our judges took to the elegant Alison Antrobus surroundings of the Spanish Court Hotel to deliberate on our final awards as well as enjoy final tastings.
We were not disappointed. From GraceKennedy & Company Limited and prepared on spot by Grace Kitchens chef Angella Grandison-Reid came bowls of piping hot, smooth and spectacularly delicious hominy porridge.
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| GraceKennedy marketing manager Gabrielle Sang presents Grace Blends to the panel of judges. The Blends come in four exciting flavours: Sorrel Cranberry; Sorrel Ginseng; Sorrel Fusion and Sorrel Pomegranate. (Photos: Karl McLarty) |
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| Food Awards guest judge Cécíle tucks into her Grace Quick Cook - Hominy Porridge while Food Awards judge Michael Subratie is all set to sample his. |
The type of porridge grandmothers once made for their beloved families and spoken of in hushed and revered tones but lost to many a generation.
The team of Grace execs Gabrielle Sang, Rachael Browne Abrahams and Angella Grandison-Reid might very well have taken our palates back to glorious pantry moments, but coupled with the nostalgia was the realisation that these porridges (that took a little over a year to create and package and have been on the shelves since February), peanut, plantain and hominy could with water and consistent stirring form once again our morning ritual.
The team also offered us delightful Grace Blends.
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