Thursday Food
accepted an invitation by Caribbean Airlines to attend the inaugural culinary festival Flavour and Flora. The event took place on Saturday, July 13 at the Trinidad Hilton poolside, Port of Spain.

Attending was a no-brainer! Not with the promise of an unforgettable evening celebrating the rich tapestry of Caribbean flavours, expertly curated by acclaimed chefs from across the region, including Guyana, Grenada, Barbados, Trinidad and Tobago and the Observer Table Talk Foood Awards Chef of the Year two years, in a row Volae Williams, making an appearance for Jamaica.

Our arrival 15 minutes prior to the start time revealed that we were not the only ones eager for a taste of the region. There was an impressive queue of nattily dressed patrons eager to indulge in a tantalising array of Caribbean hors d’oeuvres, followed by their choice of up to five delectable dishes from the tasting menu. There was, too, sweet treats and a complimentary bar service throughout the evening.

Adding to the excitement, was the first-ever “unplugged” performance by the legendary soca artiste Machel Montano.

With Debra Sardinha, executive chef/patron, Food lingo by Chef Debbie as the event co-ordinator we knew that both chefs and patrons were in good hands. Sardinha is no stranger to Thursday Food having graced our shores as a special guest of the Jamaica Observer Table Talk Food Awards.

Here’s what she shared: “As the culinary director for Caribbean Airline’s Flavour and Flora, the focus of the event is to cement and showcase the diversity, traditions and flavours that make our Caribbean cuisine a force on the world stage.

Flavour and Flora is an experience and an event that highlights the vibrance, innovative flair and culinary heritage of the Caribbean, celebrating our unique flavours and the artistry of our region. It also highlights our culture through our music and our beverages, this mixture when combined is magical!

It certainly was. From stilt walkers to regular updates about what each chef was presenting, mixologists concocting and people watching. Plus, with the airline rolling out a new route, notably Puerto Rico the following morning and affording patrons 10 free airline tickets, there were positive vibes flowing all evening long.

There were chef kisses all evening long for the culinary offerings of all 13 culinarians. For Alicia Cabrera, executive manager, marketing & loyalty Caribbean Airlines Limited it was mission accomplished! “Flavour and Fauna was a total hit! We were blown away by the amazing feedback and the attendance of over 1,200 people. It was an honour to curate this one-of-a-kind culinary adventure that showcases the incredible talent of the Caribbean.

“We put a lot of love into creating the perfect mix of chefs, entertainment, and a truly immersive atmosphere- and we’re thrilled it all went down even better than we imagined! Now we can’t wait to start brainstorming for an even more amazing event next year!”

For Executive Chef Volae Williams of the ROK Hotel Kingston and his sous-chef Dwayne Foster, “it was an incredible and unique experience that brought together selected chefs from across the region to showcase their culture through food”.

Thursday Food spotlights the chefs and their respective menus.

Local Chef’s Menus

Executive Chef Ryan Aming Garcia

Trader Jack’s

Appetiser

Deconstructed Beef

Alcapurria served with Roasted Red Pepper Sofrito

Appetiser 2

Sorullos served with Pineapple Salsa

Main Dish 1

Mofongo served Pan Seared Mahi Mahi Skewer, Garlic Aioli and Chadon Beni Gremolata

Main Dish 2

Arroz Con Pollo

Main Dish 3

Pollo Al Horno and Puerto Rican Mashed Potatoes

Executive Chef Khalid Mohommed

Chaud Café, Chaud Vite, Fuego Restaurants

Guyanese Inspired

Slow cooked “pressed” Pork Pepper Pot

Cassava Oil Down “Risotto”

Soused Vegetables

Chive Gremolata

Chef Bernard Long

Bernard’s Gourmet Services

Jamaican Inspired

Smoked Chicken

Corn Bread “Cake”

Caribbean Confetti Salad with caramelised Pineapple and Ackee

Shadon Bene Mojo

Executive Chef Dominique Beens

Krave Restaurant

Trinbago Inspired

Marinated Geera Lamb Chop

Creamy Plantain Mash

Spicy mango Salsa

Chef Christopher Ackbarali

Cater Co by Chaz

Barbados Inspired

Pan-Seared Mahi Mahi

Creamy Cou Cou Sphere

Aromatic Island Broth and Pickled Cucumber

Executive Chef Moses Ruben

Melange Company Limited

Jamaican Inspired

Jamaican Jerk Chicken in Hot Honey Rum Sauce

Red Bean Studded Provision Cakes

Sauteed Ackee

Festival

Chef Sharaz Mohammed

Chef Sharaz Fine Foods Catering

French Creole Inspired

Cajun Fish

Pineapple Relish

Saffron Coconut Sauce

Caribbean Ratatouille & Butter Cassava

Flavour & Flora – Regional Chefs

Hors D’oeuvres

Chef Dustin Dalgetty

Le’ Chef Catering

Country: Guyana

Lamb skewers with Coconut Aranchini (rice ball)

Spiced Mango Chutney

and

Crispy Cassava Mojo

Roasted Garlic & Passion Fruit Aioli

Pak Choy & Carrot Slaw (Scotch Bonnet-Honey Vinaigrette)

Chef Marvin Applewaithe

Country: Barbados

Bajan Grilled Market Catch

Confetti Quinoa Salad

Spicy Tropical Salsa Fresca

and

VG: Seasonal Vegetable Creole

Ground Provision Cou Cou, Microgreens

Executive Chef Volae Williams

ROK Hotel Kingston, Tapestry Collection by Hilton

Country: Jamaica

Crispy Curry Chick Pea Wonton

Roasted ripe Plantain Cream

Fried spicy Okra Chips

Coconut Herb Oil Powder

and

Jerk Chicken Roulade

Citrus Slaw

Tomato Ginger Chutney

Chef Belinda Bishop

Belinda’s at the Bay House

Country: Grenada

Spiced Isle Sushi Roll:

Made with crisp Mahi, sushi rice, pigeon peas and sweet plantain.

With a tamarind wasabi and sea moss ginger soy

and

Cassava and plantain tostada

DESSERT MENUS

Isabel Brash

Owner Cocobel

Cocobel Chocolate

Caribbean Inspired

Cocoa Bean infused Mascarpone Cream

Topped with a coffee soaked Savoiardi

Finished with a delicate Lace of Coconut and Cocoa Nib

Mini Brownie with Tonka Bean Chocolate whipped ganache coated in Chocolate Glaze

Honey Basil Chocolate Truffle with Passion Fruit Curd

Butterfly of Cocoa Pulp Pate de Fruit

Fresh Mint Leaves and Chocolate Twigs

Chef Darius E Campbell

The Gold Leaf

French Island Inspired: “Voyage Exotique”

Coconut Cheesecake on a Coconut Sable

Accompanied by a Vanilla Bean whipped ganache,

Served with fresh Lime Zest and Mango

Trinbago Inspired – Christmas in July Tres Leche

Vanilla Bean Chiffon Cake with a

Ponche de Crème Mousse

(curated with Angostura spiced Rum)

Accompanied by a Tonka Bean Chantilly

Spiced Crumble and Candied Sorrel