Last weekend could be described as a foodie’s dream come true: three days of sampling local, regional and international cuisine, paired with good old Bajan rum.
In case you’re wondering what am I talking about, the occasion was the annual Food and Rum Festival, where local and international chefs and mixologists had a chance to showcase their creativity.
The festival kicked off on Thursday night at Oistins Bay Gardens, followed by ‘Taste of the Exotic’ at the Concorde Experience.
Pastry Chef Sean Cosidine of Jean-Georges Restaurant in New York served the restaurant’s signature warm chocolate cake with rum and raisin ice cream, among the treats on Friday night.
He said pastry-making is an art that requires a certain technique and science.
“When I was a kid, I always liked to build things. So it’s like build a cake or build desserts, compose things. [You need an eye for detail to excel in the pastry,” he said.
Pastry Chef at the Cliff Restaurant, Priscilla St Ville, told Bajan Vibes she learnt a lot working with Cosidine. “It’s a lot of details and they have a lot of methods that we’ve never used. What I would say is that it’s fantastic,” she said.
Other activities included Taste of the Spirits of Polo a Gourmet Safari, and the ‘Feet in the Sand’ beach party at the Hilton on Sunday. A dinner at the Tides restaurant in Holetown brought the curtains down on this year’s Food and Rum festival on Sunday night.
Chief Executive Officer of Barbados Tourism Marketing Inc., William Griffith, gave the festival full marks.
“I am very, very satisfied with this year’s festival. Everything has gone very well, organization of all events, and I give credit to everyone at BTMI who have done an excellent job of coordinating, and we’ve had significantly higher crowds and participants in all of the events this year. We’ve had more visitors, we’ve had more locals,” he told Bajan Vibes.
The BTMI has already started planning for next year’s festival, with 2018 being designated the Year of Culinary Experiences. Griffith is also anticipating increased participation in the next event.
“And our objective as always, because we’re a destination marketing company, our objective is to promote all aspects of Barbados to our overseas potential clientele, and food and rum is just one aspect that is so different, that is so unique, that is outside of the sea and the sand, and we think it’s here to stay,” Griffith said.