Spiced chicken breast plantain apple,sweet potato purée and sautéed greenbeans — by Table Talk Food Awardsawardwinning caterer Celeste Gordon.(PHOTO: JIM GATES)
October 16, 2013
Thursday Food – The Best Dressed…
An Evening Of Cocktails & Dinner
It was the perfect end to a week of pressing flesh with customers and friends in Grand Cayman and for the Best Dressed Team to acknowledge their support of the Best Dressed Chicken for the past 22 years.
President & CEO Christopher Levy and his beautiful wife Sally kept the formalities brief, preferring instead to spend time at each table personally thanking guests, not only for their support of the popular protein but for coming together to break bread at Ortanique restaurant located along the ritzy Camana Bay of Grand Cayman’s seven-mile beach.
The setting: Elegant tables of 10 set on a deck, complete with the sounds of a live band and sufficient breeze to keep the evening temperate.
The Best Dressed Chicken award-winningguest caterer Celeste Gordon adds thefinishing touches to her tasty coconutchicken salad on curry shortbread.
Blue Mountain Coffee & Cocoa Encrusted Scottish Salmon served with creamy Bramata polenta,wilted arugula and agave chipotle glaze — by Sara Mair, executive chef at Ortanique at CamanaBay. (PHOTO: JIM GATES)
Savoury Herb & Goat Cheese Cheesecake withScotch bonnet pineapple salsa served on abaguette – By Jamaica Observer Table Talk FoodAwards award-winning caterer Celeste Gordon.
Attorneys-at-law Richard (left) and CarolineBarton (second left) enjoy a photo op withJamaica Broilers Group CEO & PresidentChristopher Levy, and his wife Sally.
Rum & Raisin breadpudding soaked in a rumcaramel and toppedwith house-made vanillaice-cream — byDurgadas Sable, pastrychef at Ortanique atCamana Bay.
Jamaican residents in Cayman who enjoy The Best DressedChicken (from left): attorney-at-law Jo-Anne Stephens, herbusiness owner husband David Stephens, counsellor NicolaElliott and her husband veterinary surgeon Nigel Elliott.
From left: Marketing Manager, Kirk Market RosalindRobinson; Jamaica Broilers marketing manager AvadaugnSinclair; Karen Ebanks and Joanne Dinan of the CaymanIslands Tourism Association (CITA); Steven Hayes of ChickenChicken; Ian Parsard, senior vice-president, operations andfinance at Jamaica Broilers Group and his wife Karen; Robertand Christa Lee of KFC; Nicholas Lee of Island Opportunities;and Joan Forrest Henry, divisional sales and marketingmanager at Jamaica Broilers Group.
From left seated: Stacey and MarkVanderelde of Feed Our Future;Sally Levy; Foster’s Food Fair’schief accountant Clive Musson andhis wife Barbara, administrativeexecutive at Georgetown Hospital;insurance executive RhondaBenjamin and her husband AlfredBenjamin, retired veterinarian;Sharon Farnsworth and herhusband Jeff Farnsworth, Foster’sFood’s meat manager. (Standing:)Host Chris Levy (left), president &Group CEO, Jamaica Broilers; andFoster’s Food Fair managingdirector Woody Foster
Tropical Mango Salad — candiedwalnuts, orange and grapefruitsegments, avocado, feta cheeseand mint passion-fruit vinaigrette— by executive chef Sara Mair.
From left: Fred Dallas,operations manager forPopeye’s and Burger King;Janice Smithson, ICWI; VintonSmithson, manager atHurley’s; Alok K Singh andAnshula Singh of ProgressiveDistributors Ltd; ProgressiveDistributors purchasingmanager Mark Nightingale andhis wife Ange; ProgressiveDistributors Ltd buyer ChrystalEdwards; Elaine Harris, Vice-Consul, Jamaican Consulate;Autohaus exec ChristianVan Der Bol; and ExecutiveDirector, The Cayman IslandsTourism Association (CITA)Jane Van Der Bol.
Enjoying a hug from hisadorable wife Joan is KirkMarket meat supervisorHerald Henry.
From left: General Manager, Kirk MarketCraig Gaskill; Island Supply exec DermotTroy; Karis-Ann Gordon, BDC businessdevelopment manager; executive chefKeith Griffin and his wife Francis; Maryand Clement Ewers of Uncle Clem Meat &Grocery; Alwyn Smalling and Raul Mena ofHurley’s supermarkets; Dan Anderson; andBrian Burns of Island Supply.
From left: Caroline and Richard Barton, Nicola andNigel Elliott, Lolli and Billy Reid, Michael andJennifer Godfrey and Jo-Anne and David Stephens
Pan-seared jerked pork tenderloinwith seven tiki spiced rum guavasauces and South American morostopped with drunken raisins andtropical fruit flambé – by Sara Mair,executive chef at Ortanique atCamana Bay. (PHOTO: JIM GATES)
Sara Mair, executive chef at Ortanique at CamanaBay, shows off her beer-battered sweet plantainappetisers. (PHOTOS: CHRISTOPHER RECKORD)
