Hundreds of Bajans made their way up to East Point Grill, St Philip, two Saturdays ago for Country Sizzle, a celebration of 50 years of Bajan cuisine.
On the menu was cou cou and red herring, pickled sea cat, pickled conch, pulled pork, fried chicken, roasted breadfruit, beef stew, macaroni pie, sno cones and dozens of other delectable Bajan favourites prepared by some of the island’s top chefs.
With the support of the Barbados Tourism Product Authority and the National Cultural Foundation, chefs Michael Hinds of East Point Grill, Dane Saddler of Caribbean Villa Chefs and John Hazzard and Mark Gaskin of Lee’s Bistro put on a feast that lasted well into the evening.
Patrons got a chance to learn something too and eagerly took notes at the cooking demonstration by lone female chef Nakita Goddard.
The event’s communications coordinator, Tracy Highland said the organisers were pleased with turnout of the first time event and would definitely be doing it again. “
Barbados has such a rich history in the culinary arena. It’s wonderful to see everyone out, appreciating traditional foods but also being willing to explore some of the chefs’ twists on what they are accustomed too, like chef Dane’s sweet and sour pigtails,” she added.
“Food brings people together and we definitely saw that here at Country Sizzle. We look forward to the next one.” (PR)
