Divi Carina Bay Resort & Casino to host A Taste of St Croix
St Croix, USVI, cooking competition reveals the island’s culinary range from haute cuisine to down-home cooking
St Croix, US Virgin Islands (February 9, 2006) – From curried conch and Johnny cake to tilapia Française and mango crème brûlée, St Croix’ rich culinary tradition is the focus of the annual Taste of St Croix, now in its sixth year. Scheduled for April 13, 2006, from 6pm to 9pm at the Divi Carina Bay Resort & Casino, the event pairs a festive showcase of the island’s best cuisine with friendly competition among more than 50 local chefs to determine which top toque will take home highest honours in categories ranging from best local taste to best presentation.
“The US Virgin Islands is known for its culinary diversity and nowhere is this more apparent than in events such as the Taste of St Croix,” says Pamela C Richards, Commissioner of Tourism. “In true Crucian fashion, this event presents the complete culinary picture, from home cooking to innovative cuisine prepared by top-rated and award-winning chefs. Whether humble or haute, the cuisine of St Croix is always delicious.”
Flavourful highlights include such island favourites as spicy curried conch (pronounced conk), creamy crab bisque, Johnny cake and bread pudding. Thirty wines representing wineries and vineyards from around the world will complement the variety of foods.
A Taste of St Croix was created by two local restaurateurs seeking to showcase the diverse cuisine of St Croix, while raising funds for the St Croix Foundation, a philanthropic organization whose mission is to assist in the development of St Croix’ public, private and nonprofit sectors. Tickets are $65 per person with all proceeds to benefit the St Croix Foundation.
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