Three course Menu for Caribbean Theme Events

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.