Sunday afternoon, we ventured out to St. Thomas Parish for the Bajan Fiesta, a buffet-style lunch prepared by local Barbadian celebrity chefs at the Lion Castle Polo Estate. The property was beautiful.
Each chef/station was assigned a theme for their dishes.
We enjoyed:
- Expressions of Beef by Chef Wilwore, Chef-de-Partie at Sandy Lane Hotel and Certified Angus Beef Brand Ambassador for the Caribbean
- Expressions of Lamb by Angela Garraway-Holland, Executive Chef, Hilton Barbados resort and multiple award-winner, including Minister of Tourism's Chef of the Year
- Expressions of Pork by Henderson Butcher, Private Catering Provider for select guests at Waves Hotel
- Expressions of Soup by Barbados Community College- Hospitality Institute
- Expressions of Seafood by The Crane Resort
- Expressions of Chicken by Chef Creig Greenidge (see below) and
- Sweet Expressions by Chef Janelle Crawford also known as "Chocolate Champion" and "Iron Lady" and winner of Pastry Chef of the Year and Chef Julian Broome, newest addition to the Sandy Lane Hotel pastry team and the Barbados Culinary Team
We arrived early, so I decided to get some behind the scene shots. Chef Creig Greenidge, Owner and Executive Chef of CM Catering and two time BHTA Chef of the Year was more than happy to satisfy my curiosity.
Here are a few shots of Chef Greenidge and his staff at work prepping his Mount Gay-flavored spiced rubbed chicken flambe served in freshly fried tortilla shell and topped with Cajun spices, Barbadian pepper sauce, and mango chutney.
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| Chef Creig Greenidge |
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| Left: Lettuce+Roasted grape tomato and corn Right: Fresh tortilla bowls |
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| The final product was amazing and packed full of spice and flavor! The chicken was extremely tender and hot out of the pan! The tortilla added crunch and texture and the chutney provided a sweet finish. Overall, it was a beautiful dish! |
Chef Wilmore Jordan, who's attention to detail at his station was fierce and little helpers super adorable, served up a lovely beef salad topped with peanuts and praline-a fresh and delicious combination of sweet and savory, and crunch.
Chef Wilwore also had a carving station with roast and presented a signature dish of braised beef short ribs glazed with honey and spices. The meat was tender and the sauce sweet and tangy.
A full bar was set up for the young and talented Jamaal Bowen, Resident Mixologist at the Sandy Lane Resort, to work his magic.
Jamaal's signature cocktail for the day:
Mango Caiparissima
1 1/2 oz. Mount Gay Eclipse Silver Rum
1 oz. mango puree
3 muddled lime wedges
2 dashes Angostura bitters
Chef Henderson Butcher lead us to walk on the pork side...ribs, pulled pork, Asian inspired pork balls, oh my!
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| Ribs |
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| Sauce |
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| Black bean salsa |
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| Pulled pork |
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Delicious Bajan-Asian Fusion Pork Balls with shallots, garlic, coriander, soy sauce, Chinese five spice, sesame & peanut oil and coconut milk. Flour-coated, pan-fried and oven finished. |
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| Sauced ribs |
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| Black bean salsa |
Throughout the afternoon, I took a few shots of beautiful centerpieces and Chef station embellishment containing sides and condiments:
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| Mojo Salsa |
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| Curried lamb, lamb roast, mojo salsa over coconut rice |
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| Seafood Soup with shrimp, lobster, scallops, white fish, and mussels! |
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| Fish, steamed rice, and sprouts/seafood salad |
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| Sprouts with seafood |
