For those that do and all those that dont..please give comments>>

J

joanietoo

Well-known member
Still working on the cooking tour/class and have devised the following menus.

they arrive at 10am and we should start 10.30 to cook and be ready to eat by 12.30pm, finish by 2pm

I tend to feel they are quite simple but I am not sure to what degree of cooking competence the pax will have so I can elaborate on the menus

Please give you 1st menu choice......

1st Menu (English island inspired)

Fruit drink/Rum

Lady Fingers (Okra)

Pumpkin Soup/Green Corn Dumplins

Salad and Papaya dressing

Pork in Banana Leaves

Mock Apple Sauce (pawpaw)

Sweet Potatoes/Bread Fruit (some starch in season)

Conkies and cream (Bajan cakes steamed in banana leaves

2nd Menu (Trinadad inspired)

Fruit drink

Fritters (salt fish or conch)

Salad grapefruit and carambole

Chicken Roti

Plantain

Chutney

Mango Mould

3rd Menu (French island inspired)

Fruit drink

Fritters

Callaloo with Dumplins or conch ceviche

Burrata (and trimmings) with Johnny Cakes

Shrimp Mango Salad with baguette

Fungi

Guava tart

4th Menu (Dutch island inspired)

Fruit drink

Spinach Cakes

Curried Green bananas

Babootie

Christophene ‘n garlic

Rice ‘n Peas

Pancakes with lemon, cinnamon sugar.

5th Menu

Fruit drink

Pumpkin fritters/cornmeal fritters

Sweet potato onion soup (thanks to Nan)

Tadka Dahl

Jerk fish or chicken

Cou-Cou

Onion Tomato Eggplant melange

Bread and Butter pudding

Guava (fruit) Whip

6th Menu

Fruit drink

Cheese sticks

Sato Soup

Salads

Sates

Peanut sauce

Chocolate cornstarch pudding.

French wine with it all above menus.

 
I have no comments other than it looks great but way above my knowledge of

international flavors. Except for the "French wine with it all" in the last menu - I understand that!

 
To me they are far from simple! It sounds like a wonderful selection of exotic flavors.

I'm figuring out that the students can only absorb so much information in a 2-hour stretch, especially if they're there for fun and sipping wine, so simple is good. I'm learning to only have one complex recipe in a menu--the rest should be easy, but can maybe introduce them to a new ingredient.

 
Joe, which would be your first menu choice? Going on complexity of..

both flavours and a new (unknown) ingredient.

 
Each one sounds good to me, but if I had to choose, I would agree with Lisa on Menu 1

The selection of ingredients sounds authentic and exotic and I'm intrigued by the two dishes in banana leaves.

 
I like the sound of 3 and 4 (and may I please have your recipe for guava tart? - pretty please)

I like the mix of flavors (I'm a sucker for anything mango or guava), and they sound nice and light. Though I might chicken out when faced with conch ceviche.

 
I'd go with #1. And I think the key is the pork in banana leaves. It makes for a real

demonstration, something VERY unique to you, and should have a wow factor there. The rest of the menu sounds unique too. I'd love to see you add the conch fritters to that menu.

What about some fish tea? Do you serve that there?

May need to be careful with grapefruit. Those of us taking lipitor could not eat it and we are now abundant.

I'd love to be there.

Good going!

 
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