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A night where my inner foodie shined

October 8, 2015

I was thrilled to attend the 2nd annual Tourism awards put on by The Trinidad Hotel, Restaurants & Tourism Association (THRTA). The evening was beautiful and I must say it was quite the gala. I give it up to the ladies who were dressed to the nines, the gents who looked very dapper and the décor that seem to fit perfectly. The evening started with a champagne cocktail hour, which was divine, however the highlight of the evening, especially for the little fat kid in me, was dinner:

Herb Crusted Atlantic Salmon

Herb Crusted Atlantic Salmon

Chef Khalid Mohammed – Chaud Restaurant

The Herb Crusted Atlantic Salmon was prepared with a tomato choka topping, sauteed shrimp and lobster, cassava risotto, coconut pumpkin jus and paired with Errazuriz Max Reserva Chardonnay. This was the first dish of the evening and definitely scored the highest points with me. The salmon was cooked to perfection, flaked beautifully alongside the seafood but didn’t get lost in the beautiful flavors that accompanied it.


Pink Peppercorn and Tumeric Glazed Cornish Hen

Pink Peppercorn and Tumeric Glazed Cornish Hen

Chef Raymond Joseph – Courtyard by Marriott

This dish was accompanied by bell pepper slaw, zucchini and amchar marinated vegetable parcel, baby spinach pesto and indian spiced strawberry coulis and paired with Estancio Pinot Noir.  A sophisticated blend a flavors that were visually tantalizing with rich colors.


Roasted Garlic and Parmesan Crusted Beef Tenderloin

Roasted Garlic and Parmesan Crusted Beef Tenderloin

Chef Umesh Meena – Hilton Trinidad

The third and final dish was joined by Tamarind Glazed Lamb Rack, Truffle White bean puree, chianti jus paired with Ravenswood Lodi Old Wine Zinfandel. How do you describe tenderloin without tender, this supple piece of meat was moist and went well with my go to type of meat, the lamb rack.


Caribbean Aged Rum Infused Triple Chocolate Mousse

Caribbean Aged Rum Infused Triple Chocolate Mousse

Chef Emad Adam and The Jaffa at the Oval Pastry team

I would first like the thank the dessert Gods for sending this beautiful piece of art my way, and secondly as my cousin once said, ALL UTENSILS SHOULD BE MADE OF CHOCOLATE. This was the perfect way to end the evening. This dessert was sinfully good, definitely satisfied my sweet tooth and if I could I would have had seconds.

If you haven’t been entranced by any of these chefs I highly suggest you check out there masterpieces at their respective restaurants. Each Chef was able to fuse local and international flavors together seamlessly but what makes them great is the way they were able to marry quality, taste and presentation.

The winners of the evening:

Business Excellence Award– Tourism Supporting Services: HADCO ltd

Business Excellence Award- Direct Tourism Services: Nature Seekers Ltd (Woohoo)

Employee of the Year: Andre James – Hyatt Regency Trinidad

Restaurateur of the Year Award: Khalid Mohammed, Chaud Resutauant and Chaud Café

Hotelier of the Year Award (small): Carolyn Lloyd of Chic Boutique Hotel & Conference Centre (Tobago)

Hotelier of the Year Award (Large): Russell George, GM, Hyatt Regency Trinidad

Tourism Hall of Fame: Winston Nanan, Nanan’s Caroni Bird Sanctuary Tours

John Jefferis, Owner/managing director of Coco Reef Hotel


With the new Minister of Tourism, The Honorable Shamfa Cudjoe, I am excited to see what changed she has in store for Trinidad and Tobago. In her words, its time to stop talking and start doing!Cheers to another year of a growing tourism industry, fabulous food and great service!


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  • Reply kelsey October 8, 2015 at 11:24 am

    The beef tenderloin looks delicious!

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