Chef Rodrick Beazer’s recipe to this spectacular competition was Pan-seared Red Snapper with Banana Ketchup served with Vegetarian Pepperpot served in Green Plantain Crisps
The San Pellegrino Cooking Cup was established in Venice, Italy, 15 years ago, and it has become a unique international event welcoming sailors, chefs and lovers of fine dining from all over the world. Linking this prestigious culinary challenge with the Antigua Classic Yacht Regatta provided a golden opportunity for Caribbean chefs to demonstrate their talent. The four chefs who took part in the San Pellegrino Cooking Cup of the Caribbean were Dino Jagtiani from Temptation Restaurant in St. Maarten, Rene Klop from Baoase Luxury Resort in Curacao, Elijah Jules from Jade Mountain Club Resort in St. Lucia, and the hosting chef, Rodrick Beazer, from Curtain Bluff Resort in Antigua. On the evening of their arrival they were hosted for dinner at the Admiral’s Inn, where they met the representatives of their sponsors, San Pellegrino, Acqua Panna, and our local distributors Best Cellars Wines and Spirits. On the following day, Friday 17th April, the chefs were invited to participate in that day’s race on the impressive 38 metre two-masted schooner Kairos. Each chef was assigned a crew station, hoisted sails and reveled in the race. Kairos won its category that day, and the chefs celebrated with dinner at Catherine’s Café Plage. Saturday 18th April was the day of the EFG Bank Owners Party, when each chef had to prepare over 100 covers of a dish of their choice, to be served to guests at the party.
Each dish had to represent their island, using locally sourced ingredients. The menu was an exciting mix of three unusual fish dishes, and a spectacular dessert. Elijah Jules of St. Lucia presented a green banana salad with grilled fish, citrus souscaille and Caribbean slaw. Rene Klop from Curacao served tuna with sesame seeds, garnished with many different island flavours, including a tart tamarind puree.
Executive Sous Chef, for Curtain Bluff Resort, Rodrick Beazer prepared a delectable pan-seared red snapper, served with Antiguan pepperpot, banana ketchup, plantain crisp and locally grown sundried tomatoes. And the dazzling dessert that won the competition, presented by Dino Jagliana of St.Maarten, was a delicious virgin olive oil pound cake with rosemary scented tempura apple, lemon creme “en pipette”,garnished with vanilla panna cotta and pistachio brittle. The evening was a triumph for everyone. Rodrick Beazer, who was a successful chef in his native Barbuda before coming to Antigua, said: “The cool thing about the event was getting to interact with the other chefs outside the kitchen, to relax with them sailing and at dinner. The camaraderie among the chefs was great, and the applause and praise from the guests gave us an adrenaline rush that was terrific. Winning or losing was not the point. I was very proud of my dish because it represented Antigua and Barbuda. It was a composition of ingredients that we use at Curtain Bluff. So it was not only a dish of my own construction, but one which represented me, my country and my resort.”
San Pellegrino and Aqua Panna are distributed exclusively in Antigua & Barbuda by Best Cellars Wines & Spirits