February 20, 2009
Vincy Flavours hosts Awards Ceremony

by Viclene Matthews 20.FEB.09

King Fields and Colin James walked away with the Bartender of the Year and Chef of the Year awards, respectively, at the Vincy Flavours Awards Ceremony held at the Sunset Shores Hotel Thursday, February 5, 2009.{{more}}

The competition, which was hosted last November by the St Vincent and Grenadines Hotel Association (SVGHTA), saw participants receiving some trendy kitchen gadgets for their achievements.

James, who represented the Young Island Resort, placed first in the Senior Entr̩e category in the culinary competition. He received a Deep Fat Fryer and a recipe book, compliments the Centre for Enterprise Development РBusiness Gateway Project. James also won the Most Innovative Use of Featured Ingredients award.

Ronnie Browne, of Raffles Resort, was second, while Griffors Soleyn, of X-cape Restaurant, was third. Soleyn left with the Most Creative Entrée award.

Joemilia Jackson was the Junior Entr̩e champ. She collected a slow cooker and a recipe book, compliments CED РBusiness Gateway Project. Second was Ianti Sam, while third position went Tori Ferrari. Ferrari also got an award for best use of brown rice.

Enos Roberts, of the Young Island Resort, was first in the Intermediate Entrée category. He received a food processor, compliments CED-Business Gateway Project. Empress Modupe Olfunmi-Jacobs was second. She also received the Spirit of the Competition award in the culinary category. Gale-Anne Porter, of Gale-Anne’s Catering, was third.

Melford O’Garro obtained the first prize in the Intermediate Dessert category.

O’Garro, who represented Gospel Plus Café, collected an Immersion Blender with whisk and chopper attachments, and a recipe book. He also took home the Most Creative Dessert award. Kimell Myers, of the Bequia Beach Club, was second, while Janelle Lavia was third.

In the Junior Dessert category, Nell Cromwell was first. She walked away with an Immersion Blender with whisk and chopper attachments, and a recipe book.

In the Captain Bligh Golden Rum Bar and Beverage competition, Fields was first. He received EC$300, and an excursion to the rum factory, compliments the St Vincent Distiller Ltd. Fields also received the award for Spirit of the Competition in the Beverage category. Gary Commissiong, of Raffles Resort, was second, and Niel Da Silva, of Young Island Resort, third.

Da Silva mixed his way into first position in the Non-alcoholic Bar and Beverage competition. He received a juice extractor, compliments CED-Business Gateway Project. Da Silva also collected the award for the Most Innovative use of featured ingredients.

Second was Fields, and third was Commissiong.

Bianca Porter, President of the SVGHTA, in her remarks, said that it is important that we find innovative uses for our local products and beverages.

The featured food for last year’s competition was Okra and Pumpkin, ECGC brown rice, eddoes, peas and pawpaw.

Platinum sponsor Centre for Enterprise Development – Business Gateway manager, Simone Murray, also gave brief remarks.