Appetizer by Chef/Business Owner Olvanah Burdette
A delicious dish for vegans or vegetarians.
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Vegan Chickpea Steaks with Grilled Vegetables
Sweet Mango & Soursop Spring Rolls with West Indian Cherry Syrup
Recipe by Executive Chef JEAN FRANÇOIS BELLANGER
Coconut Grove Restaurant
A deliciously sweet and tasty Caribbean alternative to Asian style Banana fritters.
Tropical Salsa with tomatoes, pineapple and melon
Recipe by Chef Julian Waterer,
Chef’s World Antigua
Quick and easy Caribbean inspired side dish.
Beetroot and Goat's Cheese Tart with Salt and Vinegar caramel
Recipe by Chef Jason Hughes
Blue Waters Resort & Spa
Tangy pastry tart with a sweet finish.
Green Banana and Cheddar Cheese soup
Recipe by Student Chef Gabrielle Thomas
Antigua and Barbuda Hospitality Training Institute
Healthy Caribbean soup with an unusual twist.
Island Seafood Platter served on River Pebbles with scallops, crayfish, snapper, coconut shrimp & plantain crusted lobster
Recipe by Sous Chef Rochelle Anthony
Layered Tuna Tartare with Avocado, Mango and Radish Salsa
Recipe by Executive Chef Juan H.Gilt
Pillars Restaurant at The Admiral’s Inn Hotel
Local-line caught tuna locally grown avocados and mangoes make up a stunning appetizer dish
Italian Fettuccine with King Prawns
Recipe by Chef CRISTIAN CRISTICCHI,
Ticchio Italian Food and Wine
A traditional Italian dish with a contemporary twist.
Garlic-Herb Seared Grouper with Sweet Potato Custard and a Seafood Foam
Recipe by Chef Christopher Terry,
Line Chef at Jumby Bay Rosewood Resort
A delicious Caribbean fish recipe with a contemporary twist.