Demo replaces Fish Festival’s ‘Cook Off’

There was a slight twist to Tuesday night’s inaugural staging of the “FLOW Oistins Fish Festival’s Cook Off”.

Due to the low turnout of competitors for this contest, the audience seated by the main stage at Oistins Bay Garden were instead treated to a cooking demonstration. This was professionally done by local award winning Chefs, Creig Greenidge and Trevon Stoute, as well as Mixologist, Phillip Antoine.

The trio not only entertained the audience during their interactions with master of ceremonies, Jennifer Walker, but they showcased how tasty dishes and a drink could be prepared using locally found items.

Explaining from start to finish, Antoine created a rum-based cocktail titled, “Oistins Sour”. This beverage contained local rum, coconut syrup, lime juice, Angostura orange bitters and was topped with cinnamon.

Barbados’ Angostura Brand Ambassador, during his fun yet educational demonstration also took the time to explain how the shaking techniques - the “crab”, the “shot gun” and the “sway” are done.

Greenidge meanwhile, showed how to prepare the dish he called, “Flavours of Oistins”. This was a cassava and plantain medley topped with curry, infused with salt fish and finished with a lime, tomato salsa.

Stoute on the other hand demonstrated his skill while creating a citrus and dill infused grilled Barracuda, Cajun seasoned sweet potato “pont neuf”, lightly dressed mesclun leaves, scotch bonnet and pickle influenced sweet corn and pineapple sauce vierge. This dish was entitled, “Tribute to Oistins”.

Following the culinary demonstrations, locals and visitors present were invited to taste what was prepared.

Speaking about the night’s change to the structure of the event, Deputy Chairman of the Flow Oistins Fish Festival Committee, Dr. Dan Carter said, “Tonight was an opportunity for us on the committee to join forces with the [Oistins] Bay Garden Association Inc. and out of that relationship came tonight’s Fish Cook-Off.

“The real ultimate objective though, was to have some local [fisherfolk participating], unfortunately, they seem to have gotten cold feet and only one turned up, but all in all, persons who saw it enjoyed themselves. They were able to taste some of what transpired, in terms of the cooking, and I would think – though at first things had looked a little down – eventually people enjoyed the evening.”