Recipe by Cristian Cristicchi
Ticchio Italian Food & Wine Restaurant
A traditional Italian dish prepared with ingredients sold at Ticchio. Best served with 2013 Jermann Sauvignon, Friuli-Venezia Giulia, Italian wine.
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Young Masters of Culinary
by Sous Chef David Browne
Galley Bay Resort
David Browne Sous Chef at Galley Bay Resort & Spa Starts an Aspiring Chef’s Competition
Rodrick Beazer at the COOKING CUP OF THE CARIBBEAN
Rodrick Beazer at the COOKING CUP OF THE CARIBBEAN
The 28th Antigua Classic Yacht Regatta was held in April, 2015, and this year there was an added attraction to the world class sailing event.
Pan-seared Red Snapper with Banana Ketchup served with Vegetarian Pepperpot served in Green Plantain Crisps
Recipe by Executive Sous Chef Rodrick Beazer
Curtain Bluff Resort
A delectable pan-seared red snapper, served with Antiguan pepperpot, banana ketchup, plantain crisp and locally grown sundried tomatoes.