Practice run culinary team at the Infinity RestaurantPOSTED: 05/9/16 12:12 PM
The braised sirloin flank steak was the main entrée for the fundraising dinner. Photo contributed
St. Maarten News – Infinity Restaurant at Oyster Bay Beach Resort played host to the 2016 St. Maarten Culinary Team first fundraising dinner last Wednesday. Patrons saw the team consisting of team captain Dino Jagtiani, main chefs David Cudicio – Dreams Restaurant FWI, Pieter Holstein – Food Collective Rum&Peas, Pastry Chef Ronald Stéphane – Sonesta Great Bay Beach Resort & Casino, Junior Chef Suzirea Adoptie – Nipa and co-captain Bart Peut – Sundial School, cook together for the first time.
The team presented their craft to a sold out dining room exactly the size of the Taste of the Caribbean competition specifications. The 5-course dinner formed part of a duo function for the team; the opportunity to present their skills while raising funds for the team to travel.
Chefs David Cudicio and Pieter Holstein, started the dinner with a cream of cauliflower amuse bouche. It was then on to a fresh and flavorful duo of red snapper. In between courses patrons were served a sharp and crisp lemoncello sorbet to cleanse the palate.
The main entrée for the evening was braised sirloin flank steak, with mashed yucca, coconut and caramelized garlic; with pumpkin and carrot crème; truly a mix of Caribbean flavors.
Pastry Chef Ronald Stéphane artfully presented a sweet potato and vanilla blossom juxtaposed with a spicy tamarind scotch bonnet sauce to close the evening.
Wines were offered by Masset Wines and Oyster Bay Beach Resort throughout the meal while the St. Maarten team was supported by Junior Chef Suzirea Adoptie, Team Captain Dino Jagtiani and co-captain Bart Peut.
“SHTA and the team would like to thank SMTA, Sonesta Great Bay, PDG, Divi Resorts and all other sponsors for their contributions towards the team, practice sessions and fundraising/practice dinners,” the SHTA said in a press release. “Hosting a team for Taste of the Caribbean requires the finances to provide the team with the tools to provide their best. To this end the SHTA urges the business sector to participate in the corporate sponsorship packages. In addition a GoFundMe account will be launched for individuals who are interested in contributing. No donation is too small as we support our team on their journey to showcase why St. Maarten/St. Martin is the Culinary Capital of the Caribbean.”
SHTA will host two additional fundraising evenings for the team to practice and showcase their skills on May 16 at Sonesta Great Bay and on June 1 at Temptation Restaurant. Limited tickets are available via SHTA. The Caribbean wide competition – Taste of the Caribbean – will be held in Miami from June 6 to 10.