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VIDEO: Pass the DUTCHIE
This well-appointed sign directed<br />patrons to the Dutchie Culinary Festival.<br />(PHOTOS: ANTONIO GRAHAM)
Lifestyle, Local Food, Local Lifestyle, Style, Style Observer, Thursday Food, Tuesday Style
August 5, 2014

VIDEO: Pass the DUTCHIE

Innovative Reductions At The Dutchie Culinary Festival

THE heady smells escaping from bubbling pots greeted the Thursday Life team as we made our way into the Ranny Williams Entertainment Centre Sunday last. Final touches were being made to booths as eager vendors readied for patrons in search of Sunday lunch.

The festival, a new and exciting addition to the Jamaica Festival celebrations, made for a perfect family outing. Even better was the fact that it was free of charge! Much thought was put into the layout; indeed, what better way to start lunch than with a freshly cut jelly coconut from Dawith Pusey? Ask heavy equipment operator Warren Herman, whom we joined the line with. The charming Camila Munroe of Gypsy’s café was yet another option with her sno-cone. It was futile feigning indifference to nine-year-old Akeina Fentonm, who made such a pretty picture as she quenched her thirst.

Martin Ellis of Martin’s Jerk & Catering was our next stop with fresh-from-the-skillet salt fish fritters, steaming cups of mannish water, all ahead of his jerk specialities served with festival.

Appetites sated, we ventured into the ‘Out Of Many’ Village where we watched as swift wrist and finger movements made easy work of the grating of coconut. Well-positioned signage afforded us a history of our culinary influences while Merlina Richards explained why a Dutch pot guarantees a tasty traditional Sunday dinner.

Judging had already commenced inside the Dutchie Food Festival Live Competitions/Exhibition when we stepped in. The competitors were frantically stirring, blending, whisking and plating as judges made their rounds.

Chief judge Kenrick Stewart who, as president of the Culinary Federation of Jamaica, is always stressing the importance of taking our local foods to the next level, was impressed with culinary innovations like the salt fish jackfruit casserole, the cornish hen stuffed with ackee, and yes, Mark Clarke’s jackfruit pudding.

For Thursday Life, it was the enthusiasm and resolve to make each dish as local and impressive as possible. In fact, each participant deserves a special mention. Unfortunately space does not allow us to carry every participant.

— NMW

 

 

 

 

 

 

 

 

 

Allaine Murray stands proudly beside his ice swan.
FIRST PLACE: Romain Stanley from the HEART Academy copped the Golden<br />Dutchie Award and $100,000 at the 2014 Dutchie Culinary Festival<br />for his impressive entry, Pan Seared Snapper Fillet with Jackfruit<br />and Mango Salsa served with Pumpkin and Sweet Potato Polenta<br />and Glazed Vegetables. (PHOTOS: ANTONIO GRAHAM)
SECOND PLACE: An elated Sakura Watson (left) copped the second-place prize in<br />the 2014 Dutchie Culinary Festival for her dish, Fish Fillet in Curry<br />Coconut Sauce served with Garlic Mashed Potato and Fruit<br />Salsa. Watson also placed first in the Dessert Category for her<br />entry, Vanilla Coconut Cheesecake with Avocado Mousse, and<br />received $50,000 and a Chef Tool Set for overall second place<br />and a culinary course attainable at the University of Technology.<br />Presenting the award is Jamaica Cultural Development<br />Commission Board Chair Audrey Johnson.
Left: HEART Academy student Romain Stanley slices his<br />snapper ahead of preparing his award-winning entr&eacute;e.
Kerrion Wilson<br />demonstrates how<br />to extract the juice<br />from the cane.
What&rsquo;s a<br />Dutchie Culinary<br />Festival without<br />Dutch pots and<br />graters to boot?<br />Merlina<br />Richards of<br />Allman Town<br />was only too<br />happy to show<br />her impressive<br />collection.
(L-R) Henry Rose of Kenilworth HEART<br />Academy readies his saltfish jackfruit<br />casserole. Andrew Lewis puts the finishing touches to<br />the saltfish casserole.
(L-R) Khariet Hyde stirs his curried<br />coconut sauce. Sakura Watson shows off her fish<br />fillet ahead of preparing it in a<br />curried sauce.
Where’s there’s a<br />competition there are<br />definitely judges

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