The Scotiabank Group in conjunction with the Jamaica Amateur Athletics Association (JAAA) has invited several of the island’s top chefs to prepare signature dishes for the inaugural Golden Cleats Awards tomorrow night on the lawns of Jamaica House.

The Golden Cleats will honour the nation’s athletes and is a collaborative culinary effort on the part of cuisine masters like Jamaica Observer Food Awards Chef of the Year, Martin Maginley, Half Moon Hotel’s executive chef Steve Sowa, and Chef De Cuisine of the property’s Sugar Mill restaurant Ravi Anne, to name a few.

“Guests can expect a high standard of contemporary Caribbean cuisine with three courses to honour our athletes,” Anne told Thursday Food yesterday.

The Scotiabank Group hopes to raise $1.5 million at the awards function to assist with upgrading training equipment in local facilities.

Menu for the Scotiabank Group Golden Cleats Awards 2010

Gold medal winning National Culinary Team presents a taste of Modern Caribbean Cuisine for your dining pleasure

Appetiser – Ravi Anne

Snapper & Pomegranate Ceviche

papaya, breadfruit and eggplant timbale, cassava shingles Organic Greens

Wine courtesy of Lascelles Wines & Spirits:

Babich, Sauvignon Blanc, New Zealand, 2007

Main Course – Martin Maginley

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Vanilla & Coriander Smoked Beef

Sorrel, Hibiscus and Rose Pepper Jelly

Coconut, Saffron & Cilantro poached Lobster

Yam, Dasheen & Pumpkin Cake

Wine courtesy of BIN 26:

Trapiche, “Oak Cask” Malbec, Argentina,2007

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Dessert – Gilbert McKenzie

Exotic Tia Maria-marinated Fruits, Chocolate shortbread with Mango coulis.

Cassava Cheese cake June Plum sauce, Coconut finger.

Wine Courtesy of 1876 Wines:

Storrs, ” Viento Vineyard ” Gewurztraminer, USA 2006

Culinary Federation of Jamaica Team members

Steve Sowa Team Manager

Ravi Anne Chef (Appetiser)

Martin Maginley Chef ( Main Course)

Gilbert McKenzie Pastry Chef

Dennis McIntosh President of CFJ

Bill Moore Chairman of CFJ