To whet the appetites of the judges, JamaicaÃƒÆ’Ã†â€™Ãƒâ€šÃ‚Â¢ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â€šÂ¬Ã…Â¡Ãƒâ€šÃ‚Â¬ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â€šÂ¬Ã…Â¾Ãƒâ€šÃ‚Â¢s Irie Chefs prepared a chicken and corn "muffin" with sorrel surprise on a roasted pumpkin and ginger pond with avocado cream. The main course consisted of pork, coriander and cashew sausage on jerk chocolate sauce, and a plantain and shrimp sandwich on curry coconut rundown with smoked pineapple and strawberry salsa. The dessert was a sweet surprise with pumpkin, oregano and cheese "toto" with Blue Mountain coffee cream and passion fruit coulis plantain and kidney bean pudding guava sauce and rum-papaya compote.
Jamaica Cooks Up A Storm
Jamaican culinary expert and Executive Chef of Half Moon Resort Stephen Sowa (pictured) led the Jamaica National Culinary Team, The Irie Chefs, to a bronze medal at the Caribbean Hotel & Tourism AssociationÃƒÆ’Ã†â€™Ãƒâ€šÃ‚Â¢ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â€šÂ¬Ã…Â¡Ãƒâ€šÃ‚Â¬ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â€šÂ¬Ã…Â¾Ãƒâ€šÃ‚Â¢s (CHTA) annual Taste of the Caribbean. The event, which is the CaribbeanÃƒÆ’Ã†â€™Ãƒâ€šÃ‚Â¢ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â€šÂ¬Ã…Â¡Ãƒâ€šÃ‚Â¬ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â€šÂ¬Ã…Â¾Ãƒâ€šÃ‚Â¢s premier food and wine festival, was held in Puerto Rico earlier this month and featured a culinary showdown of top teams from across the region. Each team was given a set time in which to create and submit a menu from products kept secret until the start of the showdown. Teams were judged on taste, execution of skills and presentation.