Dill Infused Miniature Fish Cake Bread & Two by Chef Creig Greenidge was popular on the night.
Fabulous food, drinks and a little Spice the right touch for exotic taste
LAST Friday night’s Taste of The Exotic: A Signature Rum Event was the perfect after-work lime, with great drinks, delicious bites and wonderful music featuring live band Spice and Co. to keep the crowd moving.
The second event in the line-up for this year’s annual Food & Rum Festival got into full swing with this favourite event at the Concorde Experience.
As people poured in from the 8 p.m. start, including ministers and tourism officials, they were kept satisfied with a host of offerings at each of the several food stations situated around the venue. Displays entitled “Market Food Graffiti”, “Bajan Power Food”, “Born in Barbados” and “Fresh and Raw Edition”, to name a few, each paired celebrity chefs and award-winning mixologists who created samples of food and cocktails to compliment each treat. Some favourites of the night included the Dill Infused Miniature Fish Cake Bread & Two by Chef Creig Greenidge and the Stone Fruit Mango Rumtini by Mixologist David Barker.
Other talent on show included members of the Caribbean Culinary Team of the Year – Ron Maynard, Damian Leach, Willis Griffith, Javon Cummins, Henderson Butcher, Nicholas Ifill, along with Chefs Michael Harrison and Michael Hinds.
Also, previous award-winner at the festival, Mixologist Philip Antoine, was joined by Dameain Williams and Ryan Adamson.
The night was made all the more flavourful with the smooth rhythms of Spice and Co., who took to the stage to sing a few of their favourites to the delight of the crowd, followed by local and international DJ Puffy, last year’s Red Bull Thre3style World Champion, who kept the vibe going.
As the clock neared midnight and the party continued, it was safe to say that those who came out to the Concorde Experience on Friday had a thoroughly enjoyable time.