Team Di­va­li­cious

shines at Na­tion­wide Cook-Off com­pe­ti­tion

Jamaica Gleaner - - FOOD -

MISS KITTY and Ge­or­gia Craw­ford-Wil­liams kicked off a sen­sa­tional fan­fare of cook­ing on Monday, Novem­ber 14 at the stu­dios of Na­tion­wide FM un­der the in­domitable guid­ance of Chris­tian Sweeney, ex­ec­u­tive chef of Fuzion Food ser­vice. Pow­ered by LASCO, Team Di­va­li­cious started their jour­ney to the ti­tle with menu items eas­ily spot­ted at a five-star in­ter­na­tional restau­rant.

The menu which had to be pre­pared and cooked within 50 min­utes in­cluded Thai­in­flu­enced Co­conut Ra­men Soup with Hard-Boiled Egg – key com­po­nent of the chal­lenge – and cilantro for the ap­pe­tiser; the en­trée was a ham fried rice stuffed dou­ble thick pork chop with av­o­cado and pineap­ple salad served with spicy driz­zle and, of course, with no meal be­ing truly com­plete with­out dessert, the ladies whipped up a Vic­to­ria Farms can­died ba­con Ice Dream cheese­cake.

Amid the hec­tic pace of the kitchen, Miss Kitty was not shy to as­sure the judges of the ex­pe­ri­ence Team Di­va­li­cious in­tended to de­liver.

“We are tak­ing your palate on a jour­ney with­out a visa,” de­clared the Fluffy Diva. “We have de­cided to do some­thing dif­fer­ent.

With pork, it’s nor­mally jerked, stewed or bar­be­cued, but to­day we’ve stuffed it. Nor­mally, pear is just pear, but we’ve paired it with pineap­ple to give you sweet and savoury in a great flavour com­bi­na­tion. And the Ice Dream with the can­died ba­con is ab­so­lutely amaz­ing. We are the team to beat.”

Very pleased with the re­sults pro­duced by his mentees, Chef Sweeney shared the key to mak­ing great dishes like Team Di­va­li­cious.

“You can’t cre­ate a qual­ity dish with­out qual­ity in­gre­di­ents. That’s the first step, qual­ity in­gre­di­ents; af­ter that your end result should be noth­ing short of good.”

LASCO Dis­trib­u­tors Brand Manager Ni­cole Masters shared sim­i­lar sen­ti­ments.

“At LASCO, our mis­sion is to pro­vide qual­ity prod­ucts at af­ford­able prices to en­sure our Ja­maican con­sumers take value home. We are very proud of the prod­ucts we dis­trib­ute in the mar­ket and ex­cited to see the ver­sa­til­ity of their use in tra­di­tional and con­tem­po­rary meal so­lu­tions. Our part­ner­ship with Team Di­va­li­cious, Chef Sweeney and Vic­to­ria Farms has blos­somed into some ex­tremely cre­ative and de­li­cious recipes for this year’s com­pe­ti­tion,” stated Masters.

This year’s com­peti­tors will also face off in an Ul­ti­mate Drink Mixol­ogy Com­pe­ti­tion; Team Di­va­li­cious spon­sored by LASCO iCool on Thurs­day, Novem­ber 17 and a Break­fast Chal­lenge on Fri­day, Novem­ber 18 be­fore the win­ners are an­nounced at a gala event Fri­day even­ing at the stu­dios of Na­tion­wide FM.

CON­TRIB­UTED PHO­TOS

Miss Kitty of Team Di­va­li­cious is a vi­sion of con­cen­tra­tion as she be­gins to plate the team’s ap­pe­tiser, Thai-in­flu­enced Co­conut Ra­men Soup with Hard-Boiled Egg and Cilantro, at the Na­tion­wide CookOff Com­pe­ti­tion on Monday, Novem­ber 14. The en­trée: Ham fried rice stuffed dou­ble thick pork chop with av­o­cado and pineap­ple salad served with spicy driz­zle. Go Team LASCO! Team Di­va­li­cious sure felt the love and sup­port from spon­sor LASCO at the Na­tion­wide Cook-Off Com­pe­ti­tion on Monday, Novem­ber 14. From left: Ni­cole Masters, LASCO Dis­trib­u­tors brand manager; Ge­or­gia Craw­ford-Wil­liams; Chris­tian Sweeney, ex­ec­u­tive chef at Fuzion Food Ser­vice; and Miss Kitty. BELOW: Judge, Llo­raine Clooney, ex­ec­u­tive chef and CEO of Oa­sis on the Ox­ford is ready to taste Team Di­va­li­cious’ ap­pe­tiser, the Thai-in­flu­enced Co­conut Ra­men Soup with Hard-Boiled Egg and Cilantro at the Na­tion­wide Cook-Off Com­pe­ti­tion on Monday, Novem­ber 14.

CON­TRIB­UTED PHO­TOS

Team Di­va­li­cious, Miss Kitty (left) and Ge­or­gia Craw­ford-Wil­liams (cen­tre), brings the heat in the kitchen with the aid of Chris­tian Sweeney (right), ex­ec­u­tive chef of Fuzion Food Ser­vice, at the Na­tion­wide Cook-Off Com­pe­ti­tion on Monday, Novem­ber 14. The ap­pe­tiser. Thai-in­flu­enced Co­conut Ra­men Soup with HardBoiled Egg and Cilantro. Ge­or­gia Craw­ford-Wil­liams of Team Di­va­li­cious checks on her pork chop as she pre­pares to plate the en­tree of ham fried rice stuffed dou­ble thick pork chop with av­o­cado and pineap­ple salad served with spicy driz­zle at the Na­tion­wide Cook-Off Com­pe­ti­tion on Monday, Novem­ber 14. The Fluffy DIva, Miss Kitty is ready to serve up the dessert of cham­pi­ons, Vic­to­ria Farms can­died ba­con Ice Dream cheese­cake, to the judges at the Na­tion­wide Cook-Off Com­pe­ti­tion on Monday, Novem­ber 14.

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