Six chefs from different Caribbean restaurants worked together as Team Bahamas to present their classic menu in an international competition against 11 other countries for top honors this year at the American Culinary Classic at the 2007 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 19-22. Culinary Team Bahamas presented its menu which may be found in Caribbean restaurants.
Team menus were required to meet stringent chef guidelines, including a well-balanced main course with colors that harmonize and dishes that show practical application. Teams were given five hours of preparation time, and were comprised of six members: 4 chefs, 1 pastry chef and one team manager/captain.
Event planners can generate great ideas for their own programs from this internationally-themed menu.
BAHAMAS MENU:
First Course
Dover Sole & Lobster Roll with Herb Polenta, Lump Crab & Sweet Corn Ragout
Lobster Essence & Avocado Pureé
Crisp Black Tiger Shrimp with Micro Greens, Tropical Fruit Salsa & Bell Pepper Syrup
Main Course
Double Chop of Lamb Rack with Herbs & Caribbean Jerk Spice
Thyme & Port infused, Onion & Bacon Wrapped Pork Tenderloin
with an Earth Mushroom & Chanterelle Farce
Duo Potato Terrine, Spring Vegetable & Merlot Tamarind Reduction
Dessert
Coconut, Guava & White Chocolate Bavarian on Carrot Spice Cake
Native Coconut Tart, Pineapple Mango Compote, Macerated Berries, Watermelon Jelly
Vanilla Tuile, Pineapple Ginger Sorbet & Guava Coulis
Hot Competition Ranking: 10th Place
Overall Competition Ranking: 12th Place
Teams included: Bahamas, Canada, Czech Republic, Germany, Great Britain, Italy, New Zealand, Norway, Switzerland, Turkey, USA and Wales.
For the American Culinary Classic, international teams of chefs used their collaborative creativity to dazzle attendees and judges with innovative techniques, ingredients and presentations.
The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with the American Culinary Federation, and is sanctioned by the World Association of Cooks Societies (WACS). The teams' creations were reviewed by a panel of international WACS approved judges specially selected for The American Culinary Classic. The competition is open to national culinary teams in countries recognized by WACS.