It's called the Taste of Belize but in the six years that it's been running, the competition has become more like the feast of Belize. The competition pits chef versus chef in a race for originality and excellence in taste. This year's feast was held on Saturday at the Radisson Hotel. The preliminaries were in the day but the real competition was in the night. Our 7NEWS team was there and Keith Swift has the highlights.
Keith Swift Reporting,
At Saturday's Taste of Belize there was food and even more food - more food than you probably can name - or eat: from rice and beans to wedding cakes. The main event was the culinary cook-off. Victor Nal from Sunset Grill in San Pedro created what he calls a "tower of beef tenderloin."
Victor Nal, Chef - Sunset Grill
"It's a tower of beef tenderloin with potato and avocado jalapeno papoose."
Keith Swift,
Why did you decide to enter the competition?
Victor Nal,
"Because it is my career and it is fun and I do enjoy doing my career and my trade."
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Patrick Houghton is from Cayo Espanto.
Patrick Houghton, Chef
"Beef roulade, it is stuffed with turkey skin. It's got crushed plantains and then some calaloo and little local greens."
Keith Swift,
Is this your creation?
Patrick Houghton,
"Definitely my creation."
And from creating culinary delights to concocting delightful drinks in the best bartender competition. Marcia Jones & Deshaun Sosa made it to the finals. Marcia is a bartender at Old Belize.
Marcia Jones, Bartender - Old Belize
"This is the Tsunami Twist. This consists of two shots of Baileys, we have Amaretto, that's one shot of Amaretto, and then we have come cherry cream to go along with it, that's a shot also and then you blend."
Keith Swift,
How did you come up with this drink?
Marcia Jones,
"Well actually me and my daughter came up with this drink. We were studying and I asked her to help me and she said that in different countries they have tsunami and different stuff so we should name it 'Tsunami' and give it a twist."
Of course you had to be over 18 to sample Marcia's Tsunami. Deshaun Sosa from the Radisson mixed what he called a pro-voking cocktail.
Deshaun Sosa, Bartender - Radisson
"This is drink is called a pro-voking cocktail, it is like a provoking cocktail but you pronounce it 'pro-voking. It is Baileys, vodka, and that vodka will give it the kick. It also has a smooth taste. We put in some cherry cream and we are also going to put a little bit of granulated sugar."
Keith Swift,
How long have you been a bartender?
Deshaun Sosa,
"I've been a bartender for the past almost ten years."
Keith Swift,
You enjoy it?
Deshaun Sosa,
"Yes very much."
But night was about food and tasting it. And with all that food to taste - the hardest question of the night was:
Q: What's the nicest thing you've tasted today?
Frank "Pawpa" Mena,
"The nicest thing I've tasted tonight, you pre-emptied correct, it is a hard question."
Man #1,
"Uhm, let me see, let me see…I have to say I don't know, everything tastes great."
Woman #1,
"Hmm, everything. Everything is good."
Francis Woods,
"Everything, I really can't say. The nicest thing is seeing all the local people out here doing their cooking and their creativity."
And BTB Deputy Director for Product Development Anthony Mahler says that's why they sponsor the Taste of Belize.
Anthony Mahler, Deputy Director for Product Development
"We are just trying to sensitive people about the importance of food and beverage, the culinary arts in Belize. We are trying to get more focus on it."
And if we are to judge by Saturday's contest - Belize tastes great.
The professional chef of the year is Calbert Santiago from Jaguar Reef Lodge. Marcus Perigo from the French Connection placed second and there was a tie for third place between Jeff Spiegel from Rojo Lounge and Patrick Houghton from Cayo Espanto.
In the bartending category, Enrique Luna from Victoria House in San Pedro is the bartender of the year. Marcia Jones from Old Belize placed second and Deshaun Sosa of the Radisson followed in third place.
