On Sunday May 13Anguilla’s National Culinary Team organized a Mother’s Day Brunch that was held at Coba Restaurant, Viceroy. The event was well attended by a large number of persons who enjoyed tasting the food prepared by the team. It was a fund raising effort to assist the team in participating in the Taste of the Caribbean at the Hyatt Regency,Miami, from June 20-24.
The delicious menu included a variety of fruits, eggs and omelettes, salt fish, Johnny cakes, fresh fish, beef, pasta, potatoes, peas and rice, salads, vegetables and desserts. Some of the ingredients were donated by Cap Juluca, Viceroy, CuisinArt and Merchants Market.
Dean Samuel is the Manager and Trainer of the Team – and Glendon Carty, former Chef of the Year, is assisting with the coaching. The team includes Claudio Gumbs from Cap Juluca and Mangoes; Joseph Hodge from Cap Juluca, Jordel Gumbs from Viceroy; Casey Reid and Jonathan Hughes from CuisinArt; Justin Hughes and Shermel Gumbs from Cap Juluca as well as bartender Taffy Hodge from Viceroy.
Currently there are 11 registered teams for the Taste of theCaribbean. They are from Anguilla, The Bahamas,Barbados, British Virgin Islands,Curacao,Haiti,Jamaica,Puerto Rico,St. Lucia,Trinidad and Tobagoand the U.S. Virgin Islands. The teams are vying for top honours including Caribbean Culinary Team of the Year, Caribbean Chef of the Year, Caribbean Pastry Chef of the Year, Caribbean Bartender of the Year and Caribbean Junior Chef of the Year.
TheAnguillateam will be entering the Caribbean Culinary Team of the Year, and Justin will enter the Chef of the Year. Team members will also take part in the Meat and Fish individual competitions. Shermel will compete in the Pastry Chef of the Year event and Taffy Hodge in the Bartender event.
