Monthly Archives: January 2012
Food Tasting Party
Last Thursday was an evening of elegance at Dodgy Dock as True Blue Bay hosted its first Food Tasting Party to promote new menu dishes by Chef Gary Birkett. The aroma of the food was enticing and the live music set the tone for the evening – soothing yet engaging.
Some of the dishes on display included “Seared flank steak with chimmichiri sauce”, “Parmesan fingers red pepper aioli”, “Local stewed pork with ginger and tamarind” and “Thai style fish curry”. One’s taste buds were not disappointed! Dessert options included both passion fruit and nutmeg cheesecake, “Glazed lime tarts” and my personal favorite “Chocolate and orange torte” these were to die for!
The evening climaxed with dancing and guests taking turns playing in the live band, whether by shaking a beat with the shakers or beating the bongo drums, one even attempted a few notes on the steel pan. All in all, it was an evening of good company, great entertainment and excellent food!
Staff Awards 2011
Last week, True Blue Bay Boutique Resort held an award ceremony to recognize and show appreciation of our staff. Several persons were commended for their outstanding work and were encouraged to continue giving their best.
Some of the awards presented included “Most Outstanding Employee” (for the first, second, third and fourth quarters of 2011), “Best Smile”, “Best Dressed”, “Most Improved ”, “Best Team Player”, “Best at Working Without Supervision” and “Most Mentioned by Guests” . On the lighter side, there was an award for the “Most Troublesome Employee” and even the “Best Non-Employee”. “Employee of the Year” went to Althea Agard.
(Visit our Facebook page for more pictures.)
During the ceremony, thirty-nine persons were awarded certificates from Caribcert for coures completed. The following, were certified with honors as they achieved scores within the ninetieth percentile:
- Lucian Walters
- Leah Phillip
- Barney Cyrus
- Krystel Hackett
- Kathleen Horsford
- Telisha Charles
- Susan Simon
- Margaret Blackman
- Claire Gibbs
- Jacqueline Charles
- Cindy Bain
- Katisha Stanisclaus
- Wendell Baptiste
- Kathleen Thomas
- Lillianne Alexander
- Sheryl Pysadie
- Natasha Bartholomew
Congratulations again to everyone!
Special thanks to the following hotels: Spice Island Beach Resort, La Source , Flamboyant, La Sagesse, Calabash, Aquarium, Beach House and telecommunications provider Digicel for sponsoring prizes for awardees.
Esther & Omega’s Cooking Class: Fish Baked in White Wine
On the menu, in Esther and Omega’s last class for the year 2011 was “Fish Baked in White Wine”, an excellent meal to ring in the new year.
Ingredients:
- 10 slices of fish (bone or boneless)
- 1 cup white wine
- 1pkt Blue band or Anchor butter (melted)
- 5 tbsp flour
- 10 local seasoning peppers (coarsely chopped)
- 5 Strands chives or spring onions (chopped)
- 1 Lg Onion (coarsely chopped)
- 4 clove of garlic (chopped)
- 1 cup cooking cream
- Salt & pepper
Marlin was the fish used in the class, but other types can be used. Just be sure to get rid of as much water as you can if using a type like sword fish. There is no need to grease your baking sheet as liquid is produced from the butter and wine.
Preparation:
Season fish slices, place on baking sheet or dish. Sprinkle chopped onions, chives, seasoning peppers & garlic over fish. Pour the wine and melted butter over the fish slices, ensuring that each piece is covered to ensure consistency in flavor. Sprinkle with flour. Bake for 5-10 mins. Remove from oven, drain fish water from baking sheet or dish. Place in a separate pot then add cream, salt & pepper to taste. If sauce is too thin add a little corn starch or flour to thicken.
Serve with rice or potatoes.
All the best in the new year from Esther and Omega. Sometime in January they will be taking the cooking class on the road. They aren’t saying exactly when so come to all classes to make sure you don’t miss it. HAPPY NEW YEAR!!!
