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TURKS AND CAICOS WEEKLY NEWS
November 13 - 19, 2010
NATIONAL
Foodies tour Provo’s top eateries Christmas fire FOOD lovers enjoyed an evening packed with gourmet delights during a tour of Providenciales’ top restaurants this Saturday. Dubbed an “extraordinary celebration of culinary talents”, the fourth annual TCI Gourmet Safari welcomed guests from across the globe. And despite the dreary weather they did not leave disappointed as their tastebuds were treated to the highest quality food and wine at five top spots. Nikheel Advani and Anthony Garland, co-chairmen of the TCI Gourmet Safari, said they were proud to showcase the talents of celebrated executive chefs and their awardwinning culinary teams. “This unique event provides guests with the opportunity to experience all that Turks and Caicos cuisine has to offer, from some of the best resorts and most talented chefs in the world. “Gourmet Safari proudly celebrates both the local and worldwide talents of the Turks and Caicos region and continues to establish Turks and Caicos as a leading gourmet destination within the Caribbean.” Guests began their culinary adventure just after 5pm at Grace Bay Club where they enjoyed hors d’oeuvres, a host of wines and a local
rum cocktail. Some of the delights included goat cheese fondue, tartar of mahi mahi, red pepper gazpacho and chilli aioli. They were then taken to the next hot spot Coyaba where they enjoyed a first course of foie gras and lobster spring roll, papaya and mango cilantro taco and conch hushpuppies with coconut lime soup, along with an accompanying wine. The second course of chickpea and corn fritter, minted kafta on sweet potato chips, with mint yogurt and dates puree was eaten at Lemon Café. Just after 8pm guests were then taken to O’Soleil restaurant for their main course which featured lavender balsamic lamb, potato trio and baby vegetable bundle, lavender foam and lamb jus. Dessert and cigars were served at Bagatelle in the exclusive Gansevoort resort on Grace Bay. As well as a toasted banana walnut cake and gorgonzola mousse with pineapple scotch bonnet chutney guests sampled 15-year-old Bambarra Trouvadore rum and 2008 late harvest Florus. Chefs from each restaurant drew inspiration for their dishes from the traditional ingredients and innovative techniques of the Turks and Caicos region.
And this year’s culinary offerings were expertly paired with the finest selections of wines from Castello Banfi. Caesar Campbell, CEO of the Turks and Caicos Hotel and Tourism Association (TCHTA), said the event allowed the island’s “culinary masters” to flaunt their astonishing talents to the world. “This event offers the experience of urban sophistication, from a modern take on Moroccan cuisine with Mediterranean influences to superb global cuisines. “No matter what you crave, Gourmet Safari is sure to please the palates of all our guests as they explore the diverse culinary selections being displayed.” Governor Gordon Wetherell added: “This event showcases the very best cuisine from the TCI, and highlights the indigenous culinary talent and skills we are fortunate to have. “The addition, to this year’s event, of a mentoring programme should encourage aspiring local chefs to seek a long term career in the hospitality industry which is a significant contributor to the economy of these islands. “The interim government is always supportive of new initiatives which aim to bolster the tourism and hospitality industry for the islands.”
TINY DANCERS: The smallest members of the cast are expected to steal the show in their adorable outfits
Polichinelles prepare for Nutcracker TCI’s twinkle-toed tots got a sneak peek at their costumes for the upcoming Christmas ballet this week. The youngest members of the Nutcracker cast will be playing Polichinelles in The Nutcracker opening on December 2 at Brayton Hall. Costume designer Carole Klinko, mentor Ray, and Linda St Louis all came together at Stargazer Studio on Tuesday to make sure the outfits fit. Coach Barbara Pankhurst, of the Turks and Caicos friends of the Arts Foundation (TCFAF), said: “TCFAF may be bringing in dazzling professional dancers from the USA for their first Nutcracker, but the littlest members of the cast will no doubt steal the show, as they
emerge from under Mother Ginger’s enormous hoop skirt, played by last year’s panto dame of A Little Caribbean Mermaid, Asa Williams.” The Polichinelles range in age from four to seven, and while 20 children are learning the dance just 12 will perform on each of the three nights. They are Gianna Aquino, Savanna Barker, Mae Chaplin, Zoe Diotte-Joly, Dehja Fortunate, Luisa Hegewald, Charlotte Leonard, Mary McGinty, Gabriel Osmond, Maria Parker-Rauw, Abi Parnell, Ali Parnell, Emma Regan, Ella Rydon, Akia Seymour, Ella Toledo, Britney Walkin, Nyah Woody, Megan Zammit, and Paige Zammit. Barbara said: “The Polichinelles have been practicing since August
for their role, but nevertheless it’s been a challenge to have such young dancers learn all the steps! “With rehearsal once a week they are learning to come out on cue, point their toes, chassé 12 times in a circle, skip around their partner six times, and line up in a queue holding on to each other.” With such delightful costumes Barbara is convinced that even if they are off cue or miss a step, they will still steal the show. Tickets are on sale at Saltmills Diner and Unicorn Bookstore for $20 for adults, $5 for children, and $35 for the balcony. Show dates are December 2, 3, 4 at 7pm and on Sunday, December 5, at 2pm.
safety tips
By George Penn, community fire safety officer
Kitchen safety
The stove
The stove is the greatest heat/ fire safety hazard in the kitchen. Here are some safety tips to consider: Ensure the pilot light works on a gas stove. If it doesn’t, turn all dials off and wait for the gas to disperse before carefully relighting. When dealing with flames or electric burners, keep all flammable materials at a safe distance. Never reach across the range. Do not wear loose-fitting clothing while cooking. When handling hot items, use oven mitts (which should be kept close-at-hand). Keep the stove clean, wiping excess food/spatter after each use. Be especially mindful of grease build-up. Always remove pot lids by allowing steam to escape farthest from you. Steam, though invisible, can cause serious burns. When cooking with large quantities of oil, be alert at all times. Be mindful of spillage and never allow water or other liquids near hot oil. If dropped into the oil, they will turn into steam and spray with force. In the event of a kitchen fire, it is important to assess the situation and act accordingly. If safe to do so, turn off the heat source. If the fire is confined to a pot or pan, cover tightly with a lid. Do not attempt to carry away. If the fire is unmanageable, use a fire blanket or a fire extinguisher. Never use water, which can cause a grease fire to spread. Always keep a fire extinguisher accessible. If you do not know how to use a fire extinguisher please contact your department for fire safety for assistance. Do not attempt to fight a fire if you have not been trained how to use a fire extinguisher, you can be doing more harm than good.
Electrical appliances
Electrical fires and electrocution can result from improper appliance usage. Before using, become familiar with appliance manuals and note manufacturer-suggested safety precautions. Never use electrical appliances
PAN FIRE: If the fire is confined to a pot or pan, cover tightly with a lid
near water and ensure all outlets in proximity to water are gfi (ground fault interrupter) wall outlets. Do not overload circuits with extension cords and plug adapters. Inspect electrical cords and appliances for faults. And when in doubt about electricity, always contact an electrician.
Sharp and breakable objects
The kitchen is the main place in the home for utilisation/storage of sharp objects. Knives are of primary concern and are a common cause of kitchen injury. Do not store knives loosely in a drawer where hands are as likely to land upon a blade as a handle. Hand-wash knives. Never put knives in the dishwasher, where points and blades become dangerous unseen obstacles. For the same reason, never throw a knife into soapy dishwater. Keep knives sharp. Sharper knives involve less force when cutting, thereby minimising slips and sudden movements resulting in injuries.
Food safety
To avoid food poisoning and spoilage, the three general rules are: Keep hot foods hot and cold foods cold. Keep raw items away from cooked items. Keep everything (hands, utensils, preparation surfaces) clean.