Bar Business TT magazine

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Evolution Food & Wine PA I R I N G

TRINIDAD & TOBAGO CARIBBEAN NATIONAL CULINARY TEAM OF THE YEAR

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7th time winner at the Taste of the Caribbean Competition in Miami, Florida

Vol.1 Issue No.4 2018

O F PA C K A G I N G

The Leading Bar Business Publication in Trinidad and Tobago

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Volume 1 Issue No.4 2018

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Contents pg

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20 Bestselling Cocktails Every Bar in the World Should Have

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Crystal Caribbean Limited

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The Evolution of Packaging

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Tobago International Cycling Classic Hero CPL T20 Caribbean Premier League

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Celebrating 50 Years of Great Race

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Top Summer Cocktails

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Drink Trends Top Beverage Trends to watch in 2018

Managing vs Controlling Inventory

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Bar Food…

Interview with Gourmet Chef Yvan Aquing Top hotels Tobago

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Trinidad & Tobago “Caribbean National Culinary Team of the Year”

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Genius Mixologist…

Q&A with Shanna Rajahram

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Apothic “Decadence”

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Pairing food & wine

The Hidden Dangers of Commercial Fires Directory Listings

The Magic of MovieTowne

COME TO MOVIETOWNE, IT’ S ALL HAPPENING HERE!

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Volume 1 Issue No.4 2018 PUBLISHER Eureka Communications Limited CREATIVE DIRECTOR Jason Grillet EXECUTIVE DIRECTOR Mikhael Newman ACCOUNT EXECUTIVE Giselle Gioannetti ADVERTISING COORDINATOR Janine Deosaran DESIGN & LAYOUT Rene Rochford DIGITAL & SOCIAL MEDIA MARKETING & PRODUCTION JG Design Caribbean CONTRIBUTORS Andrew Gioannetti, AMCO, Crystal Caribbean Limited, CARIRI, IRP Fire and Safety Ltd., Jeffrey Charles, Mikhael Newman, THRTA PHOTOGRAPHERS Bruce Pena, Gerrard Wilson ADVERTISING INQUIRIES 1 (868) 622-2017

Cover Photo Courtesy: Bruce Pena

EUREKA

C O M M U N I C AT I O N S L I M I T E D

TEAM •IDEA • STRATEGY • SUCCESS

Bar Business TT™ Magazine is a registered trademark owned by Eureka Communications Limited.

Bar Business TT™ Magazine is published every three (3) months by Eureka Communications Limited.

Address: #6 Henry Pierre Street, Woodbrook, Trinidad, W.I. • Tel: (868) 628-1555 • (868) 622-2017 • Fax: (868) 622-4475 • Email: info@jgeurekatt.com • Website: jgeurekatt.com

@barbusinessttmagazine

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ALWAYS MIX BITTERS WITH PLEASURE

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ditor’s Note

Dear Readers, Today we celebrated a milestone. We made it to the fourth issue.

Not bad when one considers how relatively ‘new’ this publication is to the sector. Over the last three issues we covered an array of topics all geared toward helping elevate the understanding of how this industry operates - with insights, tips and hopefully entertaining articles for you to gain an appreciation of the diversity of the sector.

Now, we are attempting to build on our success to date by broadening the scope of what we write about, to include insights on those other industries that are interlinked with ours and in many ways extend the impact of our actions. From food packaging and responsible recycling to an amateur chef’s guide to bar food and cocktails as well as a lifestyle interview with a professional bartender - we have a fascinating issue for you once again.

The other day I was chatting with an old friend, reminiscing of the ‘old days’…you know for us Gen-X’s, the nineties party scene in T&T. From Base and Genesis to Club Coconuts and Club Life, we enjoyed a bar and club scene that was less globalised.

Nowadays with the rise of social media and the increase in international travel, we have watched the bar scene in T&T

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become truly global! Fusion food, haute cuisine, cocktail-mania, mixology and flava-caribe are just some of the trends helping to steer T&T’s gastronomic evolution.

Our team decided, after much discussion, that we’re going to take a different lean on the next few issues. We are going to attempt to personalize many of the articles, taking a ‘point of view’ approach to what we write about. We believe that many of our readers value fascinating and interesting stories that help to not only inform, but to also amuse you. I am also delighted that my old friend and business partner Mik Newman, who has just returned to T&T from London after two decades, has agreed to be my co-Publisher and Editor. Mik is also an amateur chef who, as quite the globetrotter, will bring some of his experiences to life for you. So dear readers, please enjoy this issue and send us any comments or interesting insights you may have.

We are always delighted to hear from you.

Jason Grillet

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Bestselling Cocktails E V E R Y B A R I N T H E W O R L D S H O U L D H AV E

From new blends to fancy garnishes, there seems to always be a new trend in the world of cocktails, but as impressive as some of these custom made cocktails maybe some drinks simply stand the test of time.

This list was influenced by asking 106 of the best bars in the world (i.e. Using the results of the World’s 50 Best Bars list) to rank their 20 best-selling cocktails. Let’s have a look at the cocktails that made the cut.

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DARK ‘N’ STORMY

PISCO SOUR

Garnish: Lime wedge

Served: Straight, without ice Drinkware: Old Fashioned glass

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Gin Fizz

Penicillin

Main Alcohol: Scotch Ingredients: 2oz Blended Scotch Whiskey ¾ oz lime juice ¾ oz Honey-Ginger Syrup Islay Single Malt scotch Served: Garnish: On the rocks Candied Ginger Drinkware: Old Fashioned glass

Served: Garnish: On the rocks lemon slice

& rosemary Drinkware: Old Fashioned glass

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Garnish: Lime wedge

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Main Alcohol: Gin Ingredients: 4.5 cl Gin 3 cl fresh lemon juice 1 cl simple syrup 8 cl soda water

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MAI TAI

Main alcohol: Pisco Ingredients: 1 oz Lemon juice 1 Egg white 1 ½ oz Pisco ¾ oz Simple syrup

Main alcohol: Rum Ingredients: 3 1/3 oz Ginger Beer Angostura bitters 2 oz Dark Rum Served: On the rocks Drinkware: Highball glass

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Vieux Carré

Main alcohol: Rum Ingredients: 1 ½ oz White rum ½ oz Fresh lime juice ½ oz Orange curaçao ½ oz Orgeat syrup ¾ oz Dark rum Served: Garnish: On the rocks Lime peel,

Pineapple Drinkware: Highball glass

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BLOODY MARY

Main alcohol: Vodka Ingredients: 2oz Tomato juice 1 ½ oz Vodka 1 tsp Worcestershire Sauce ¾ tsp fresh horseradish 3 dashes hot pepper sauce 1 dash black pepper 1cup Ice cubes Served: On the rocks Drinkware: Highball glass

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Garnish: Celery stalk

Main alcohol: Brandy & Whisky Ingredients: ¾ ounce rye whiskey ¾ ounce Cognac ¾ ounce sweet vermouth 1 barspoon (1 tsp) Bénédictine liqueur 1 dash Peychaud’s bitters 1 dash Angostura bitters Served: Garnish: On the rocks Lime twist Drinkware: Old Fashioned glass

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Sazerac

Main alcohol: Rye whiskey, Cognac Ingredients: ¼ oz Absinthe One sugar cube 1 ½ oz Rye whiskey or Cognac 3 dashes Angostura’s Bitters Served: Garnish: Straight up Lemon peel Drinkware: Old Fashioned glass

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Boulevardier

Main alcohol: Campari, Vermouth, Rye whiskey Ingredients: 1 oz (1 part) Campari, 1 oz (1 part) to 1 ½ oz (1 ½ parts) rye whisky or bourbon 1 oz (1 part) Sweet red vermouth Served: Garnish: On the rocks Orange peel / Cherry Drinkware: Old Fashioned glass

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Moscow Mule Main alcohol: Vodka Ingredients: 4 oz Ginger beer 1 ½ oz Vodka 1/6 oz Lime juice Served: Garnish: On the rocks Lime Slice Drinkware: Copper mug or highball glass

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Dry Martini Main alcohol: Gin Ingredients: ½ oz (1 part) Dry vermouth, 3 oz (6 parts) Gin Served: Straight (or on the rocks) Drinkware: Martini glass

Garnish: Olive, Lemon twist

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Aperol Spritz

Main alcohol: Prosecco Ingredients: 2 oz Prosecco 1 ¼ oz Aperol Splash of Soda water Served: On the rocks Drinkware: Wine Glass

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Garnish: Orange Wedge

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Manhattan

Main alcohol: Whisky Ingredients: Maraschino cherry (Garnish) Dash Angostura bitters 2 oz Rye or Tennessee whisky 3/4 oz Sweet red vermouth Served: Straight up Drinkware: Cocktail glass

Garnish: Cherry

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Whiskey Sour

Main alcohol: Whiskey Ingredients: 1 ½ oz Bourbon whiskey, 1 oz (2 parts) Fresh lemon juice, ½ oz simple syrup, 1 dash egg white Served: Shaken (on the rocks)

Garnish: Maraschino cherry, Lemon rind, sugared & Orange slice

Drinkware: Old Fashioned glass

MOJITO

EXPRESSO MARTINI

Main alcohol: Rum Ingredients: 1 ½ oz White rum 6 leaves of Mint Soda Water 1 oz Fresh lime juice 2 teaspoons Sugar Served: On the rocks Drinkware: Collins glass

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Garnish: Sprig of mint, lime

Main alcohol: Vodka Ingredients: 2 oz vodka, 1oz espresso coffee, ½ oz coffee liqueur, and ½ oz simple syrup Served: Straight up Drinkware: Martini glass

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Served: Garnish: On the rocks Lime slice,

Salt on the rim Drinkware: Margarita glass

Served: Straight up Drinkware: Cocktail glass

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Served: Garnish: On the rocks Orange peel Drinkware: Old Fashioned glass

Served: On the rocks

Margarita

Main alcohol: Tequila Ingredients: 2 oz Tequila, 1 oz Lime juice 1 oz Cointreau

Negroni

Main alcohol: Campari, Vermouth, Gin Ingredients: 1 oz (1 part) Gin 1 oz (1 part) Campari 1 oz (1 part) Sweet red Vermouth

Garnish: 3 Coffee Beans

Daiquiri

Main alcohol: Rum Ingredients: 1 ½ oz White rum ½ oz Simple syrup 1 oz Lime juice

Old Fashioned

Main alcohol: Whisky Ingredients: 1 ½ oz Bourbon or Rye whiskey 2 dashes Angostura bitters 1 Sugar cube few dashes plain water Garnish: Orange slice, Cocktail cherry

Drinkware: Old Fashioned glass

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Drink Trends TOP BEVERAGE TRENDS TO WATCH IN 2018

Drinks can be fashionable and trendy. Some trends die within a matter of months, while others live on indefinitely. There is no better example from a local perspective than the ever-enduring rum and cola, the world-famous concoction that dates back to early 20th century Cuba. Following the Spanish-American war, its popularity picked up feverishly across the United States and the Caribbean and had a marked effect on the 1970s mainstream pop song “Rum and Coca Cola.” It was written originally for a calypso song by Lord Invader and later copyrighted by US comedian Morey Amsterdam and performed by the Andrews Sisters. There is little doubt that the song impacted the tremendous worldwide rise in the popularity of rum and cola. In this article, we look at five drinks that are trending around the globe.

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CRAFT BEER

There is nothing remotely modern about craft beer. However, the consumption of craft beer in the US alone has increased 500 percent within the last decade, and there may be a number of factors to consider, some measurable and others intangible. The age group 18-30 accounts for the highest rate of increased consumption and with two-thirds saying that drinking craft beer “feels more special” than drinking regular beer and that includes its “premium image”.

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WINE (On the Rocks)

Whether it’s a splash of Chambord, fresh raspberries or serving it on the rocks, sparkling wine has had a makeover. From Moët to Canti, dozens of Champagne, Prosecco and Cava producers are now producing wines specifically to be served with ice, and based on recent trends, this development in the market is here to stay.

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CULINARY COCKTAILS

Experts in the food and beverage industry are sharing this advice: if you think cocktails are too strong to pair with dinner, think again.

As referenced time and time again in this and previous editions of Bar Business, pairing and mixing food with alcohol is becoming more the norm, further strengthening of the bond between the bar and the kitchen. These days, everything from oysters to steak can get find a good partner at the bar.

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BARREL AGED DRINKS

Again, pre-mixed drinks placed into barrel for weeks at a time aren’t exactly the newest innovation but it’s certainly trending now more than ever. The barrel changes the flavour and mellows the mix in the same way wines and spirits are aged. And this is well received by cocktail lovers who appreciate a twist. Examples include punches and prebatched rye Manhattans.

HEALTHY OPTIONS

Many a casual drinker might find him/herself taking an extra moment to decide what to order at the bar. Many people are drinking less at a sitting or less frequently, or ordering the light beer, because they’re simply looking out for their health. The age of information has seen an influx of products marketed as low-carb, gluten-free and low calorie, all of which are trending and expected to stay on for a long time to come.

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Crystal Caribbean Limited COMPANY BACKGROUND

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ince 1999, Crystal Industries has been a driver of marketplace innovation and pioneer in the bottle water industry in Trinidad and Tobago.

With new ownership, plant and equipment, and a change in the name, Crystal Caribbean continues to provide premium bottle water solutions and affordable advertising options for our clientele via Contract Manufacturing and Private Label.

In designing Crystal Premium Drinking Water to be the best tasting water, we start with the local water supply, which is then filtered by reverse osmosis to remove impurities. We believe that water is best served natural and pure. We add no harmful chemicals or additives to our water. Enjoy water that is pure, crisp, fresh tasting that’s delightfully Crystal Clear.

WHY DRINK IT? TASTE The competent and diligent team at Crystal Caribbean Ltd is committed to producing the highest quality tasting water in a well supervised environment which meets the high standards of the International Bottled Water Association (IBWA) as well as local authorities.

A HEALTHIER OPTION We need to drink at least eight glasses of water daily. In the past however, tap water

was not always easily accessible, especially for consumers on the go. Additionally, the quality of tap water has often been a source of worry. But as lifestyle choices are the most important decisions consumers are making, buying bottled water is now a healthier option.

AFFORDABLE AND AVAILABLE Crystal is very affordable and can be purchased in almost every grocery store, restaurant, gym, parlor and tuck-shop.

Our mission is to serve our customers competently and efficiently. We strive to reach our customers in a prompt and reliable manner. The philosophy at Crystal is “Anyone can open a business but few can provide a good service. This is what we do.”

HOW IT’S DONE Crystal Caribbean Ltd produces the highest quality premium drinking water at our Production and Distribution factory at #10 Label Boulevard, Trincity Industrial Estate, Trincity.

The bottling of Crystal Premium Drinking Water involves a complex multistage filtration process of the water supply, PET bottle manufacture, automated filling, capping and labeling.

Crystal Caribbean Ltd insists on the highest quality products for manufacturing of what is truly premium drinking water.

The Water Filtration Process at Crystal Caribbean Ltd Comprises Five Separate Stages: 1 The chlorinated supply of water is first pumped into large settling tanks.

2. The water is passed through a multi-media processing tank removing any particles remaining in suspension.

3. An active carbon filter removes all traces of chlorine from the supply of water.

4. The water then passes through a series of 5-micron cartridge filters, a commercial version of the over the counter product sold in hardware stores.

5. The removal of all dissolved solids through reverse osmosis. The reverse osmosis plant produces ultra pure water with a total dissolved solids (TDS) counts of less than 100 parts per million.

The human taste bud generally will not detect a salinity level or TDS level less than 250 parts per million. This ultra pure water is then ozonated; this process eliminates ALL bacteria in the water.This is then filled into the following sizes: 350ML, 500ML, 650ML, 5Liter, 1.5Liter and 5Gallon labeled to produce a premium quality product, as pure and refreshing as… Crystal.

PREMIUM BOTTLED DRINKING WATER To take advantage of this expanding market for drinking water, Crystal Caribbean Limited has been established to provide home and office delivery of bottled water within Trinidad and Tobago. After months of extensive industry and market research, the company has developed a solid business plan and has entered into the market for Private Labeled bottled water.

PRIVATE LABEL Crystal Caribbean Limited is pleased to offer its customers the option of Private Label Premium Bottled Water. The Private Label approach allows our customers to extend their visibility and promote their

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company, while at the same time earning revenue for these products.

Benefits You Can Expect Using Custom Bottled Water Custom bottled water is a great way to get your brand message out into the world.

A wide variety of businesses can benefit from this form of marketing and it’s a good way to give value to your customers. But what can you expect to get back from your investment? After all, giving is fine and being creative is great, but what kind of results can you actually expect from your efforts? Below are five benefits that often result from a custom label bottled water campaign.

1. “Mobile Marketing” How much are you paying for things such as commercials, internet ads, and radio time? It’s probably taking a big chunk out of your budget. Furthermore, while these things are great in their spheres, they aren’t mobile–they don’t visibly ‘follow’ with people. Custom bottled water on the other hand is 100% mobile: people carry the water bottles while they are drinking the water within, the bottles are reused later on, and they are passed around for other people see your brand message on them!

And you as the business owner do not have to pay one red cent for that mobile marketing. What other forms of advertising can boast that?

2. You’ll Appear Very Health Minded Appearances are everything when it comes to advertising and bottled water is a very simple way to make a statement about your company: you value the health and well being of your customers. Different water will match up best with different businesses, but overall, one of the subliminal messages is clear: you care about your customers and when you care about your customers, your customers care about you and presumably, they’ll not only come back for more, but so will their friends and family.

3. You Show that you are Environmentally Conscious It doesn’t matter whether you personally believe that global warming is a hoax or not: businesses which are environmentally friendly–even if only slightly–are usually

viewed more favorably than those which are not. By using custom bottled water made from bottles that are completely recyclable and even made from recycled material, you put yourself squarely on the side of Mother Earth. Bravo!

4. More Customers Well, we hope so! The past three points were all geared towards making your business more attractive and thus bring in more customers–and retain your existing client base. More customers equal more custom bottled water with your branding being spread around, which equals even more customers! It’s a great circle of life.

Obviously bottled water alone won’t bring in the customers, but it’s a great dimension to add to your overall strategy.

5. More Money Obviously more money comes as a result of more customers, but there are other layers to this. First of all, custom bottled water is cheaper to get than many other forms of advertising, making it ideal for small businesses and even start-ups, as well as large companies. This means better profit margins and it’s something that can be used again and again with good results.

Custom bottled water is an all around excellent way to market your business and improve your brand. It’s affordable, it’s helpful to everyone, and it is a good form of “mobile marketing.” If you’ve been looking for a new way to show off your business, then you can’t go wrong with custom label bottled water branding.

HEALTH & SAFETY PLAN Crystal Caribbean Limited has an elaborate Health and Safety Plan (HASP) to address health and safety concerns related to activities located at its Trincity Industrial Estate Production Facility located at #10 Label Drive, Trincity Industrial Estate, Trincity.

This Plan addresses the specific roles, responsibilities, authority and requirements as they pertain to the safety of employees and the scope of services are discussed herein.

The plan is intended to identify known potential hazards and facilitate

communication and control measures to prevent injury or harm. Additionally, provisions to control the potential for environmental impact from these activities are included where applicable.

All staff members are bound by the provisions of our company’s HASP and are required to participate in preliminary production safety meetings to familiarize them with the anticipated hazards and respective onsite controls.

The discussions cover the entire HASP subject matter, putting emphasis on critical elements of the plan;

• Such as the emergency response procedures.

• Personal protective equipment.

• Site control strategies and monitoring requirements.

• In addition, daily tailgate safety meetings are held to discuss: the anticipated scope of work, required controls, identify new hazards and controls, incident reporting, review the results of inspections, any lessons learned or concerns from the previous day.

QUALITY CONTROL PLAN Crystal Caribbean Limited’s Manufacturing Quality Control plan adheres to the highest standards of quality. All employees are required to strictly adhere to all published Quality Control standards at all times.

Quality Assurance is an attitude that must prevail among all employees and that attitude, coupled with a strong Quality Control program, will ensure the highest quality product possible, which is the hallmark of the Crystal Brand.

welcomes the suggestions of its customers.

inspected visually and technically for identification of any defects.

• Quality control is critical during all aspects of the manufacturing process.

• Independent testing by qualified international laboratories is routinely done to ensure adherence to the highest quality standards.

• The production of our purified premium drinking water is monitored and

KEY HIGHLIGHTS • Crystal’s Quality Control, online instrumentation and laboratory testing will perform concurrent testing to ensure control over all products.

• Our plan is sensitive to Quality Assurance suggestions from its personnel, and

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TOBAGO INTERNATIONAL

CYCLING CLASSIC 3 2 n d A N N I V E R S A RY 1 9 8 6 – 2 0 1 8

by Jeffrey Charles

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o most foreigners, the name ‘Caribbean’ conjures up exotic images of small sun-drenched isles, surrounded by warm oceans, edged by white sandy beaches and draped by thousands of coconuts trees swaying in a constant stream of invigorating tropical breeze. For the visitor, Tobago certainly meets those expectations. But as you look closer you will discover that Tobago is so much more than Sun, Sea & Sand.

Still unscathed by commercialism, Tobago’s main towns and villages are bordered by contrasting landscapes of the Caribbean Sea on one side and the Atlantic Ocean on the other, sheltered by a verdant rain forest reserve set along scenic, mountainous terrain of its breathtaking coastline.

Amazingly, this tiny, rural islet spanning a mere 116 square miles with approximately 55,000 inhabitants; living for so long in the shadow of its big industrialized sister, Trinidad and, dwarfed by her more developed Caribbean and Latin American neighbours, Tobago has emerged above all as the perfect stage to host a world class cycling event.

The Tobago Race began in 1983 by a local group of Tobagonian parents headed

by Tony Abraham & Brent Hart. The objective then was to offer Tobago youths and the local sporting community a new sporting interest to the traditional sporting disciplines of football, cricket & athletics.

The Classic has seen many transformations since with the most significant being the shift from a primarily local one day race to a 5 stage race in 1986 that has successfully entered the international sporting arena, under the stewardship of Jeffrey Charles.

From virtually no international and regional competitors in the initial stages of the event, the Tobago International Cycling Classic has entertained on average 300 international, regional & local participants and over the past 25 years from over 30 countries.

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The Tobago International Cycling Classic has certainly lived up to its billing and hype once again in 2017. The reputation and popularity of the event is gaining momentum each year with tribute being bestowed upon the promoters by many established international sporting organizations and sport tourism sectors.

The Classic has expanded admirably over the years, wooing to the shores of Tobago record number of participants, officials & sporting enthusiasts from Europe, South America, NorthAmerica and the Caribbean.

The level of competition is compared to some of the leading international races and has received positive reviews from the representative of the UCI (World’s governing body for cycling) who was on hand to oversee this year’s Event.

ESPN continues to be a strong partner of this Tobago event with its captive audience of over 100 million worldwide. ESPN commitment & belief in the TICC is now obvious as they have offered to extend a new 3-Year contractual agreement with the TICC from 2018 to 2020. The entry into live stream broadcast and social media in 2017 successfully accessed another 1.2 million viewers in over 50 countries. Following the event in real time has now become effortless for viewers across the globe.

This keen interest and appreciation generated for the Tobago Classic by so many interest groups have grown far beyond the boundaries of a regional affair.

The event success is measured by the sheer joy and fulfillment as demonstrated by those we have hosted and the hundreds of enquiries received each year from eager participants, officials and fans ecstatic by what they have either heard or read of the Tobago Classic. This is testimony of the spirit of sportsmanship and camaraderie that permeates the Cycling Classic Experience. The foundation is now firmly in place and we are clearly poised for an even bigger and better Event in 2018.

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All work and no play makes Jack a dull boy

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o quote the old adage that says ‘All work and no play makes Jack a dull boy’. Early breaks from the cycling battle ground allow participants and their support group a choice to either lay back and relax at the ‘cycling village’ compound and enjoy some quiet time overlooking the picturesque storebay beach; or join with the rest of the classic entourages in exploring the many goodies the island has to offer. Here again, options are aplenty, such as the very popular Classic Rum Punch Beach Picnic to the world famous Pigeon Point Beach. The more daring seafarer will have a go at sailing, scuba diving, game fishing or catch that perfect wave at one of the Caribbean’s top surf spot at Mount Irvine Beach. For the nature adventurer, hiking and mountain biking tours through the numerous trails of the eco rich rain forest is a must do.

The Cycling Classic visitors continue to be an extremely potent conduit for promoting this cycling event through many international mediums. All who have witnessed thus far, the unique marriage between Tobago and the Cycling Classic have come to appreciate that with the Tobago International Cycling Classic you get more than a premium cycle event, you get Tobago!

As the enduring Tobago Cycling Classic will celebrate its 32nd. Anniversary in 2018, the classic team would like to ‘open its doors’ to all visitors to come and join us in Tobago as we step up our efforts for a bigger & better Event with lots of fun We invite you to visit the Tobago Cycling Classic Tour Of Tobago Facebook Page & website - www. trinbagowheelers.com barbusinesstt.com

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The Hero Caribbean Premier League (CPL)

Proudly boasts of being “the biggest party in sport”- and it may well have a case for that claim.

by Andrew Gioannetti

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t’s proudly self-described as “the biggest party in sport” and the Hero Caribbean Premier League (CPL) T20 may well have a case for that claim.

The five-week-long annual cricket fest bowled off on August 8 when defending champions Trinbago Knight Riders took on a new-look St Lucia Stars in front of a sold out Queen’s Park Oval, Port-of-Spain; not just to the exhilaration of the cricket-crazy West Indians but also to the league’s evergrowing foreign fan-base.

Now in its sixth edition, the CPL continues to capitalise on both an ever-increasing global demand for explosive, fast-paced cricket, as well as the Caribbean’s reputation for throwing a proper jamboree.

Since the CPL was inaugurated in 2013, its entertainment value has grown noticeably with each passing year and it is down to a few simple and tangible factors: an increase in the number and quality of sponsors for the league itself, as well as the individual franchises; the continued attraction of several high-profile franchise owners and investors in the league; and, of course, the growing involvement of some of the very best players in world T20 cricket.

For instance, in 2015, Red Chillies Entertainment, co-owned by Bollywood megastar Shahrukh Khan and his wife Gauri Khan, along with Indian company Mehta Group, purchased stake in the T&T Red Steel before renaming it Trinbago Knight Riders. The Knight Riders franchise went on to win the title that same year before claiming a second last year. As the popularity of the franchises continues to expand within the region, so does the global audience. In 2017, the CPL recorded a combined broadcast and digital

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viewership of almost 200 million. Ironically, India accounted for nearly half the total viewership, despite the country’s governing body for cricket preventing its players from participating in foreign leagues.

The CPL also continues to gain popularity in the UK with each passing year, but more surprisingly, it’s picked up pace in the US where there was an increase in viewership by over 100 percent in 2017 compared to the previous year.

But cricket-crazy India is where the CPL benefits from the most. India’s enormous fan base practically paved the way for Hero Motocorp, south Asia’s largest manufacturer of motorcycles and scooters, to take notice of the opportunity and replace Limacol as title sponsor in 2015. This year, the league boasted that it filled its quota of 18 sponsors.

The CPL made its debut in 2013 as a replacement for the defunct Caribbean Twenty20, which unlike the current tournament, was comprised of official national teams. The short-lived Caribbean Twenty20 started in 2010 with T&T winning three out of four titles. In contrast, the CPL is made up of franchises which have no official connection to the country they are based in. The franchises are made up of 15 contracted players. They consist of a maximum five international players and at least four players under the age of 23. New Zealand alone is represented by eight players. Also of note, each franchise includes at least one T&T and one Jamaican national.

When the CPL started in 2013, there were six franchises: T&T Red Steel, Barbados Tridents, Jamaica Tallawahs, Guyana Amazon Warriors, St Lucia Stars and the

now-dormant Antigua Hawksbills. The Hawksbills pulled out indefinitely ahead of the 2015 tournament and was replaced in the two successive tournaments by St Kitts & Nevis Patriots, which were formed that same year. The reigning champions, Knight Riders, and winners of the inaugural tournament, Tallawahs, have captured two CPL titles. Tridents are the only other winner.

Every franchise has its own venue, except the T&T-based franchise, which has two: the Queen’s Park Oval and the Brian Lara Cricket Academy, in Tarouba. The latter will host the final for the second straight year on September 16.

For the past two years, a venue outside of the participating franchise bases was added — Central Broward Regional Park, in Fort Lauderdale, Florida — the only cricket stadium in the US with ICC International Cricket Status. The other venues are Sabina Park, Jamaica; Darren Sammy Cricket Ground, St Lucia; Warner Park Sporting Complex, St Kitts; and Kensington Oval, Barbados. These iconic grounds are once again expected to witness the very best of 20-overs cricket, especially given the fact that each team includes at least one player that is ranked within the top 20 batsmen, bowlers and all-rounders in T20 cricket by the ICC. Most international players have retained their places for this year’s competition, while there have been a number of quality debutants. Knight Riders, Tallawahs and Tridents, all made reinforcements, while the three franchises without a CPL title, Amazon Warriors, Stars and Patriots have also made changes with varying degrees in an attempt to challenge for the crown.

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CELEBRATING

YEARS OF

GREAT RACE Photography courtesy of: Gerrard Wilson

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Celebrating the 50th Anniversary

of the Trinidad & Tobago Great Race put forward by the Trinidad & Tobago Powerboats Association.

1st PLACE A CLASS CATEGORY: • MOTUL MONSTER 2nd PLACE A CLASS CATEGORY: • LUCAS OIL SILVER HOOK 3rd PLACE A CLASS CATEGORY: • JUMBIE 4th PLACE A CLASS CATEGORY: • Mr. Solo Too

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Summer t op

CO C K TA I LS

The Salty Bird INGREDIENTS

• 1.5 oz Aged Rum • .75 oz Campari • 1.5 oz Fresh Pineapple Juice • .5 oz Fresh Lime • Pinch of Salt • Dehydrated Pineapple

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Grapefruit Salty Dog INGREDIENTS

• 1/3 cup Fresh Red Grapefruit Juice • 2 tbs High-End Vodka • 1 cup Crushed Ice • Sea Salt (for rim) • Grapefruit Slice

Close Shave INGREDIENTS

• 1 oz New Amsterdam Vodka • 1.5 oz Elderflower Liquer • 1 dash Prosecco

Pink Senorita INGREDIENTS

• 2 oz Tequila • 4 oz Fresh Pink Grapefruit Juice • 1 oz Simple Syrup • 2 dashes Cranberry Juice • Fresh Mint

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Pairing food & wine

by Mikhael Newman

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s any good sommelier would tell you, matching the best wine to fine food is less of a science and more of an art. Trinbagonians are not considered to be heavy wine drinkers as we tend to be more of a cocktail, rum, scotch and beer culture. However over the past few years there has been a notable increase in the number of wine consumers, but more weighted toward women and people within certain socio-economic brackets.

Also, local companies like Brydens, AMCO and HADCO have been instrumental in educating the public on wines and helping to create this niche market. The fine dining restaurants have also been instrumental in driving this and the hotels and resorts, of course catering largely to tourists, are some of the biggest wine customers in the country.

Now, T&T is known and respected for being one of the Caribbean’s premier cuisine centres and we enjoy a wide and wonderful range of foods that cater to every palate. For a connoisseur however pairing wines with food is a real challenge as many factors must be considered when making the right choice. But rest assured people, that it isn’t difficult if we understand the basic principles involved in making it a truly enjoyable dining experience. To make your food and wine pairing memorable, start with a versatile wine — one that agrees with a wide range of foods — and things won’t go far wrong.

Then consider a handful of taste, texture, and aromatic elements, and you may just find some magic.

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Follow these suggestions and you’ll be a little closer to food and wine harmony.

1) Match weight with weight. Serve dry, light-bodied, low alcohol wines with light dishes (raw/fresh, crunchy, low fat, and high acid). Serve full-bodied, ripe, high alcohol, creamy-textured wines with heavy foods (including foods that contain a lot of dairy or animal fat, protein, rich sauces, andso on).

2) Serve high acid wines with high acid foods. For example, serve a dry Riesling, tart Sauvignon Blanc, or zesty Sangiovese with salads dressed with vinaigrette, goat’s cheese, tomatobased dishes, and such.

3) Avoid tannic wines with fatty/oily fish. For example, avoid a big, chewy Cabernet Sauvignon or Malbec with mackerel, cod, salmon, or any other fish rich in Omega-3 fatty acids.

4) Soften tannic wines with salty, fatty, protein-rich foods. Tannic wines are astringent and mouthpuckering, so a protein-rich food, such as well marbled beef properly seasoned with salt softens the astringency sensation.

5) Serve salty foods with high acid wines. For example, serve Gamay (such as Beaujolais) or Barbera from Northern Italy with cured meats, or Italian Pinot Grigio with anything containing soy sauce.

6) Serve off-dry or sweet wines with slightly sweet or sweet foods. Remember: The wine should always be as sweet or sweeter than what’s on the plate.

7) With steak/ red meat in general use a drier more aged red wine like a Merlot or blend like a Chiraz.

8) With poultry, namely the ‘white’ meat, pair a sweeter, fruitier wine, mid-ranged that will compliment the sauces over the meat e.g. Sauvignon Blanc/ Chardonnay. For the ‘dark’ meat, a Pinot Noir or a Zinfandel would be great.

9) For fish, a dry, white wine would really ‘pop’ its flavours and for shellfish, due to the pungent flavour, a mid sweet wine with white sauce or a rose wine with a tomato based sauce would go nicely.

10) Now we are a nation that likes its spicy foods, and very spicy foods can ruin the enjoyment of wine (or anything else you drink alongside), but mildly spicy foods can be paired effectively. When your dishes include a lot of spice, follow these tips to ensure you find a pairing that works: • Choose low-moderate alcohol, off-dry or sweet wines. These wines lessen the burn.

• Serve wines (even red wines) chilled. Cool liquids provide some temporary temperature relief.

• Select ripe, fruity, higher alcohol wines that have the body and implicitly sweet fruit flavor to handle spice. Because capsaicin, the compound responsible for the burn in peppers/chillies, is soluble in alcohol, choose wines up to 14 percent alcohol. Wines with alcohol higher than 14 percent increase the burn, however.

• Avoid really oaky, tannic wines. Spice exaggerates oaky flavours, and tannins become more astringent and mouth-drying, neither of which are positive changes.

11) And finally for deserts, use a ‘sweet ice wine’ or a port wine that will not only be smooth but help digestion. So there you have it - a few tips, tricks and guidelines in pairing wine with food. We hope that you find it useful and recommend it to your friends and families. Just don’t try drinking wine while ‘wining’ at a fete, you might find it more than intoxicating!

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APOTHIC “DECADENCE”

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n Wednesday 18th April, 2018 local distribution company Alstons Marketing Company Limited (AMCO) took specially invited guests on an sensory journey, showcasing Apothic Wines with an unforgettable chocolate pairing experience, hosted at COCOBEL/ Medulla Art Gallery.

The ‘Decadent’ pairings were led by Juan Botero, Regional Manager E&J Gallo Winery and local Artisanal Chocolatier, Isabel Brash who collaboratively unlocked the flavor explosions that made each unique wine and chocolate duo work beautifully together.

Each of the distinctive Apothic wines is an inventive blend with its own delectable personality. With each indulgent glass of Apothic White, Crush, Red, Dark and Inferno was a meticulously selected COCOBEL chocolate, chosen to complement the wine’s notes but also ensuring that neither wine nor chocolate overpowered the other on the palate. The guests were blown away by these revelations!

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“Decadence” also served as the exclusive unveiling for the limited edition Apothic Inferno, newly available in Trinidad.

Aged in charred, white oak whiskey barrels for 60 days, Apothic Inferno blends the red and dark fruit flavors of its wine with layers of maple and spice, giving way to a long, clean finish.

Crafted in California, each batch undergoes a time-intensive, barrel-aging process. The unique character and flavor profiles offer wine enthusiasts the opportunity to discover a bold, new experience. The barrels – cut, shaped, and bound by steel before being charred with flames were first used to age whiskey for years prior to becoming the home of Apothic’s new red blend.

“Those who have come to love Apothic know that we’re always looking to defy convention with unique blends and bold flavors,” said Juan Botero, Regional Manager E&J Gallo Winery. “Apothic Inferno brings a rebellious attitude to the wine category – even the label’s dark colors and intertwined graphics elicit a fiery style, perfect addition to our portfolio.”

By the end of the evening Apothic wines received rave reviews from seasoned wine drinkers and newcomers alike.

Guests were reminded that Apothic Inferno is a limited edition release by Apothic winery, with just a few cases available for sale.

ABOUT APOTHIC WINES Apothic is a true original. Named for the mysterious place, Apotheca, where vintners stored their most coveted concoctions in 13th century Europe, Apothic blends fuse Old World intrigue with modern sophistication. Winemaker Debbie Juergenson lets the character and flavor of each varietal guide the shape of her wines. In addition to the two bold wines that started it all – Apothic Red and Apothic White – Debbie offers a selection of distinct red blends, Apothic Crush and Apothic Dark, and limited release blends.

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Bar Food

Interview with Gourmet Chef Yvan Aquing

by Mikhael Newman

We’ve all heard of them…’cutters’, ’little snacks’ or ‘finger foods’… you know, those little tidbits we munch on as we down the drinks with the friends we are liming with.

T&T is definitely a regional trendsetter when it comes to not only food, but the restaurant/bar scene in general.

Today we are chatting with one of my oldest friends and one of T&T’s best chefs, a man who not only served as Head Chef to a previous Trinidadian Prime Minister but also grew up in the ‘food’ industry. A born and bred Trini he’s watched the industry develop over the past 25 years and has some interesting insights to share with us.

BB: Yvan thank you for chatting with me today, it’s a real pleasure to have you share with us some of your insights into our Trini bar scene.

YA: It’s a delight Mik, I have always been impressed with what you all are doing at Bar Business TT. It’s great to see the publication grow with very issue.

BB: Could you share with us some of your views on how the bar scene grew over the years?

YA: Sure thing. As you know, Trinidad has always been a place where food and liming are a deep part of our culture..and that hasn’t changed. The difference is really in what bars have evolved into over the past twenty years.

BB: And what is that?

YA: Well, what was once the ‘watering hole’ of a local neighbourhood, you know, what

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we call the ‘Corner Rum Shop’ has now grown or morphed into Bars & Restaurants or Full Sports Bars i.e. a restaurant with a bar service.

BB: But the Corner Rum Shop still exists?

YA: Oh yes, but they are much bigger with many being stablished along major roadways and highways.

BB: So can you tell us what the different types of categories of bars exist today and what kinds of foods they serve?

YA: Well I can of course but this is ‘my’ view of what exists. I think that there are essentially three types of bars: the Corner Rum Shop, The Bar with a Restaurant Service and the Full Sports Bar i.e. a Restaurant with a Bar Service. Of course they all cater to people from various backgrounds and tastes.

BB: So how do you think local consumers drink and what bars are doing to capture their patronage?

YA: Well, depending on the types of bars they go to, local customers tend to spend about two to three hours in a bar, and they tend to eat either before or after they drink. This is especially true in places like the Avenue in Woodbrook were there are a range of food outlets, from gyros and hot dogs to falafels and rotis. As a result of these other options, bars have begun to offer a food service very similar to a restaurant - thereby motivating customers to stay with them. They tend also to serve more local foods.

BB: What about the South American

influence, namely from our neighbours like Venezuela and Colombia?

YA: Ah that’s an interesting one as you would think that it’s become main stream by now. Well actually it hasn’t yet as the latin foods like ‘arepas’, ‘empanadas’ and ‘pabellon criollo’ are generally still largely street foods but they are starting to show up in some bar food services.

BB: What about the full sports bars?

How are they fairing in these challenging economic times?

YA: Thats another interesting one as I’ve actually seen an increase in the number of people who dine there. As we all know Trinidad has a pretty advanced food and drink culture with many of our people being quite well travelled. So, they tend to gravitate to the sports bars where they can enjoy a range of foods like pastas, ‘off-thegrill’, sushi, dumplings etc. Of course the typical American foods like burgers, ribs, onion rings, nachos etc are also typically available there, so customers have a wide range of foods to enjoy.

BB: So, in a nutshell our little island has a wide and fantastic range of bar foods to enjoy wherever we go to lime?

YA: Absolutely! And the fusion is still evolving, so over the next few years we can see an even wider range of bar foods.

BB: Well Yvan thank you so much for chatting with me today. It has been a truly insightful and enjoyable session and I wish you the best of luck with your next project.

It’s ‘pows’ isn’t it?

YA: Thank you very much Mik. It was great sharing my views with you and I think that Bar Business TT is a great publication. Yes, I am working on a range of pows, mainly chicken and pork to start with but will extend over time. They will be available from mid-August.

Contact Chef Yvan: Email: yvanaquing@gmail.com Mobile: 1-868-293-6437

MOUNT IRVINE BAY RESORT

Top Hotels

TOBAGO

Immerse yourself in one Tobago’s most prestigious resorts. Journey through the history and culture of the sugar plantation, on which the Resort was built. Welcome invigorating sessions of Kundalini Yoga, be pampered at our spa. Play a round of golf on the award-winning 18-hole PGA golf course or dive into a variety of water sports.

Sunbath at our private beach or sip a cocktail from the swim up bar. Say I do at one of our panoramic wedding locations. Host conferences for up to 200 people. Enjoy Caribbean infused cuisine at our 17th century Sugar Mill Restaurant. Indulge in freshly brewed coffee at the Hummingbird Lounge or have a night cap at the Lobby Bar. This is a paradise like no other!

BLUE WATERS INN Blue Waters Inn has been a well-kept secret in the Caribbean for well over a hundred years. We offer more than just the typical sun-and-sand vacation, though being situated in our own private bay with a strip of gold beach and an expanse of turquoise water certainly does appeal to that. With our close proximity to some of the world’s best dive spots, the oldest bird sanctuary in the western hemisphere, and an unrivalled serenity and intimacy, we believe that we can offer something extraordinary.

Enhanced by lush surroundings, luxurious accommodation and delectable dining, we strive to create the distinctive Blue Waters experience.

TROPIKIST BEACH RESORT

Gently nestled against the warm, calm turquoise waters of the Caribbean Sea, Tropikist Beach Resort is beautifully landscaped on 5 acres of luscious gardens, with its own private beach front and a breath-taking view of the setting sun, making it a perfect choice for your ideal Caribbean Vacation. Our Resort is Family owned and as such we promote spending quality time with family and loved ones.

STONEHAVEN VILLAS Escape to an island where time seems to stand still, where tranquillity is not a word but a way of being, where the mere glimpse of the crystalline blue waters of the Caribbean sea leaves visitors breathless and glorious sunsets hold the promise of rest, romance and regeneration. Here in the pristine natural beauty of Tobago, on the west coast of the island, on a hillside overlooking the Caribbean Sea is The Villas at Stonehaven, a benchmark villa resort, a tropical hideaway that borders a protected bird sanctuary nestling in 260 acres of virgin forested hills.

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Evolution THE

For more information contact CARIRI’s Biotechnology Unit at 299-0210 ext. 5053 or biotechnology@cariri.com

O F PA C K A G I N G

In times past, the function of packaging was simply to contain or protect a food or beverage so that it can be transported more efficiently. The very first packages used natural materials available at the time: baskets of reeds, wineskins, wooden boxes, pottery vases etc. A thousand innovations have since taken place. Packages have become lighter, transparent, water-proof, branded, biodegradable, eco-friendly, personalized, child-proof, convenient,active, product specific, collectors’ items, sources of information, micro-waveable, consumerfriendly, digitized, re-sealable, edible, food safe, and so much more. Packaging has allowed access to many foods yearround that otherwise could not be preserved.

Once upon a time glass reigned supreme.

The milk and juice we drank came in glass bottles. All the ketchup and pepper sauce that we put on our “chicken and chips” also came in glass bottles. Traditionally, glass came in one colour, clear transparent with a metal screw cap. Then theywere coloured to protect the product from light, plastic covers were introduced, shapes and sizes were exciting and even exotic. Remember the bottle of whisky that would “swing”?

Then came the plastics. PVC (polyvinyl chloride), polyvinylidene chloride also known as Saran, polyethelene, polypropelene, PET (Polyehtylene terephthalate) and many others. They were made into bags, pouches, bottles, tubes, wrappings, trays, tubes that stand

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on their heads called tottles, in all conceivable densities, shapes sizes, colours and combinations. Juice and milk cartons made of paper, aluminum and plastic laminates replaced the milk and juice bottles.

The plastics also made it possible to mould and innovate traditional forms of containers, so there are plastic pouches with spouts, plastic bottles that are heat resistant, trays with compartments that could discreetly hold different types of food, bottles with spray tops, plastic boxes with snap lids, squeezable bottles, pouches that can be retorted, jars in the shape of cartoon characteristics and the list goes on. In between the mix, cans became popular, and they still are, especially for the preservation of low acid foods like peas, beans, meats and fish, but the technology is expensive and is slowly being replaced.

The food label is a fundamental part of the food package and traditionally the label informed the customer of the product name, ingredients, net contents of the package and who made and packaged the product. The label has however evolved so that we can now know per serving of product all of the major and micro-nutrients it contains, the allergens therein, recipes for preparation, instructions for use, health claims, which sports team or individual has endorsed the product, whether it is fresh, organic, fortified, low fat, low sugar, high fibre, preservative free, non-GMO, local or for export only. They bear bar-codes that can be swiped at the checkout counter, stickers that change colour as the product loses freshness and graphics that span the gamut from the simple to the ridiculous and sublime.

Packaging, as with everything else, has had to adapt to the ever changing needs of consumers who are constantly looking for the latest trends and for products that offer greater versatility and functionality. Today, consumers are more environmentally conscious about the importance of reducing their ecological footprint. Brands and consumers are forced to recognize that the lifecycle of products does not simply end once it is consumed.

This increasing pressure, instigated by what is now known as the Attenborough effect, and recent pledges from the UK government to eliminate plastic waste by 2042, have forced brands and retailers to rethink the sustainability of their product’s packaging. In the Caribbean, Haiti was among the first to ban the importation of plastics in 2012, followed by Antigua & Barbuda, Aruba, St. Vincent and the Grenadines and US Virgin Islands. Dominica has taken the fight to another level by announcing the ban of common plastics and single use Styrofoam effective January 2019.

The packaging industry has accepted the challenge and has responded with the implementation of new disruptive technology that focuses on: recyclability, reduction of unnecessary packaging and compostable or biodegradable materials.

To those of us in the food industry and persons with an avid interest in all things food, we are excited to see where the future takes us.

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Managing vs Controlling

INVENTORY What’s the difference?

by Mikhael Newman

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hey are interlinked, but slightly different processes that work together to help every business manage their cashflow. As all business owners know, cashflow is king and one of the biggest challenges to getting it right is the effective management of your inventory.

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But with all those systems, apps and consultants trying to sell their inventory management solutions to us out there we need to understand what is what in the bigger scheme of things.

Inventory Control Systems are transactional systems focused on the physical movement of products. They enable you to see what inventory you have on hand, what inventory is being sent to which locations/ warehouses and what inventory is owed to customers. In addition, they ensure everything is accounted for at any given time.

The functionality of such systems typically includes: warehousing; receiving, binning, picking, shipping, stock takes, cycle counting, accounting; inventory costing, provisions for obsolescence, aged reporting, general ledger posting, accounts payable/receivable, etc.

Additional functionality may include for example, radio frequency identification (RFID), bar-coding and scanning, space and volume planning.

Inventory Management Systems provide functionality that tells you what to order, when to order and how much to order.

By ordering the right amount of the right products at the right time, you will generate less excess inventory and improve your service to your customers while simultaneously reducing overall inventory value.

This frees up cash to help you to grow your business and reduces the costs associated with inventory, for example: working capital required for purchasing, warehouse space and storage costs, provisions for obsolescence, cost of write-offs, depreciation and insurance.

An effective Inventory Management System identifies the most important items through a classification process so that the time spent managing items yields the maximum results. Setting appropriate inventory levels and recommending optimal replenishment enables you to create the best possible orders at the time of ordering. It also provides early warning of potential issues, monitoring supply reliability and dynamically adjusting your re-order levels to accommodate changes in forecasts, seasonality, improving or worsening supply performance.

So in conclusion, Inventory Control Systems help your business to keep track of your inventory from a physical and

an accounting perspective and an Inventory Management System helps ensure that the next order you place is the right quantity for both your customers and your business. An Inventory Control System can help you run your business, but an Inventory Management System can help change your business.

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TRINIDAD & TOBAGO ‘CARIBBEAN NATIONAL CULINARY TEAM OF THE YEAR’

FOR AN UNPRECEDENTED 7TH TIME AT THE TASTE OF THE CARIBBEAN COMPETITION

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he 2018 Trinidad & Tobago National Culinary Team had another record-breaking performance at the Caribbean Hotel & Tourism Association’s (CHTA’s) 25th instalment of the annual Taste of the Caribbean Competition in Miami, Florida over June 22nd – 26th. Team T&T captured the titles of Best Non-Alcoholic Cocktail, Caribbean Bartender of the Year, Chef Beef Category and the coveted Caribbean National Team of the Year, earned for an unprecedented 7th time!

Team members also participated in several Individual competitions where they amassed 6 additional medals, including: 1 Gold, 1 Silver, and 4 Bronze, which they received at the Competition Award Ceremony.

Led by Team Captain Jeremy Lovell of the Courtyard by Marriott (Port of Spain), the members of the T&T National Culinary Team 2018 were an immediate hit at the CHTA’s ‘Caribbean305’ event held on June 23rd at Jungle Island.

Team Trinidad & Tobago’s mouth-watering offerings of geera pork, curried chicken, eggplant and tomato pholourie (with a range of sauces), and a sorrel swizzle rum cocktail, were all in high demand by patrons from both the Caribbean and Southern Florida, and T&T’s booth was cleared out within the first hour.

Junior Chef of the Year – Zaria Sealey : Bronze medal

For the Team of the Year competition dinner held on June 24th, our National Culinary Team finished a scrumptious, well-executed three (3) course dinner offering that creatively infused many of Trinidad & Tobago’s local flavours and spices, much to the delight and appreciation of the judges and diners alike. Trinidad & Tobago won a Gold medal for this dinner offering.

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Chef Seafood Category – Rondell Thompson : Bronze medal Chef Beef Category – Tricia Gregoire : Silver medal and Overall Winner (Caribbean)

Chef of the Year – Rondell Thompson : Bronze medal Pastry Chef of the Year – Anton Lee James : Bronze medal Bartender of the Year – Kanesha Shana Rajahram : Gold medal (and Caribbean Bartender of the Year) The THRTA has been fielding national culinary teams to Taste of the Caribbean competition since 1997 and through the support from its key partners in the public and private sectors, Trinidad & Tobago has achieved culinary leadership in the Caribbean with over 87 medals and numerous titles earned over the past 14 prior appearances.

The THRTA recognizes the pivotal role that its hospitality training institute, the Trinidad & Tobago Hospitality & Tourism Institute (TTHTI) continues to play in achieving these successes, given that 5 of the 6 members of the 2018 T&T National Culinary Team are either past or present students of the TTHTI. The THRTA and the TTHTI remain committed to the development of Trinidad & Tobago’s youth by providing them with a regional platform and relevant training to expand their culinary and bartending skills.

WINNING MENU APPETIZER Citrus Massala Chicken Roulade on a fried Aloo & Plantain mash topped with a Chive Emulsion, Charred Corn & Chicken Confetti, Trinbago Smooth Chicken “Chowder” capped with a Coconut Foam and Crossed roasted Tomato Coulis.

ENTREE Geera Rubbed Tares Major on Tangy Tamrind reduction, Coconut Stew Pulled Lamb Shoulder, Pinmento infuse Eggplant pocket filled with traditional “Oil Down” topped with Beet Root Chutney, Spinach line with Pepper Pumpkin dot, quick pickled Vegetable Crest.

DESSERT Shadon Beni Cheese Cake, Trini Fruint Sponge with White Chocolate Dome, Ponche de Creme pull, ending with Coconut Cream Maccaroon, Cardamon Crumble, Mango & Paw Paw Basil Fresh, Sorrel dots finished with our very own Angostura Aromatic Bitters Bently Air.

Appetizer

Entree

Dessert barbusinesstt.com

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Genius M I X O L O G I S T

Q&A with Shanna Rajahram, Caribbean Bartender of the Year BB: What was your first ever bartending gig?

wear both caps is an added plus in order to be successful behind the bar.

SR: A New Year’s party.

BB: If you weren’t a mixologist, what would you be and why?

BB: Where did you get your training?

How did you come up with your style?

SR: I started off self-taught looking at YouTube videos of bartenders around the world and reading many books, which triggered an interest and quickly developed into a passion for bartending.

I completed Theater of Mixing by Angostura and did several educational training programmes with them and other companies such as Amco, Brydens and a few others.

BB: What spirit or beverage in your opinion is the most versatile?

SR: I would say premium rums because of the characters and blends.

BB: Besides the obvious vermouth and bitters, what other ingredients or spirit do you feel are under used?

SR: We often look at the grass in a neighbour’s yard thinking ‘the grass is greener.’ In other words, we keep looking on the outside for good quality products while right here in Trinidad there’s a range of locally manufactured premium rums.

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SR: I would have been part of the CSI because I like to investigate, and see justice be served where it should. Growing up I saw too many unsolved cases.

BB: What are some of your “greatest hits” cocktails?

SR: Some of my greatest cocktails are: Beat d’ Iron, Sweet Heat, Bacchanal Woman, We Jammin’ Still, Don Julio Spice, Bitter Monk and The Canvas.

BB: What’s your favorite cocktail?

SR: Queen’s Park Swizzle.

BB: What unusual ingredients have you experimented with in your cocktails?

SR: Rice water, bacon, garlic, pimento and beetroot to name a few.

BB: Where’s your favorite place in the world?

SR: Trinidad because to ME, there is no place like home.

BB: What’s the difference between a ‘bartender’ and a ‘mixologist’?

BB: If you could make a unique or personalized cocktail for a local celebrity, who would it be for, why and what would it be made of?

SR: A mixologist is an individual with a passion for elixirs and creating extraordinary cocktails whereas a bartender is an individual with a passion for making great drinks. Being able to

SR: Machel Montano! I love the fact that he never gave up on what he loved to do. #socaislife will be the name of the cocktail using similar ingredients to We Jammin’ Still such as: Titos vodka, Amarod

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Angostura, guava/pineapple jam fresh orange juice, fresh lime juice, simple syrup and Angostura aromatic bitters.

BB: You recently competed in the 2018 Taste of the Caribbean Culinary. What was the atmosphere like at the event?

How did you prepare? How does it feel for your creativity and craft to be recognized when the team placed?

SR: This competition is taken very seriously by all competitors as the mission is to take the title and more back to their home country. Despite everyone having their game face on, the atmosphere was very settled as everyone knew what they came for and was clearly working toward it. Before the competition in Miami, I did 10 weeks of training and spent most of my spare time practicing in my room. After my experience last year, I stayed humble and hungry knowing that something great was going to happen in Miami. Hard work and determination really does pay off, so our winning was a dream come true for me.

BB: Working in a line that is usually seen as a male bastion, do your male counterparts see you as invading their turf? What are the social and professional barriers for a woman in this profession?

SR: Initially when I first started moving my way into the bar as a female, it wasn’t welcoming. The guys gave me a very hard time for invading their playground however, I journeyed along and met some amazing people in the industry who fell in love with my style and craft, and helped me. Surely one can get beyond these barriers once you are passionate in something, prove that you are capable and will never give up.

BB: In the beverage world as in all others, having truly great mentors and advocates is key. Who has been yours?

SR: A few years ago I met Raymond Edwards who is the chief mixologist of Angostura. His mentorship helped bring a greater awareness about the cocktail culture locally and what we could do to raise the bar in Trinidad & Tobago. Seeing the standards raise over the years and being a part of it is amazing.

BB: What is most challenging about what you do?

SR: There is really never a dull moment but I consider my jobs to be more fun than challenging. I have so much passion for my craft and such excitement to compete.

BB: What’s the best advice anyone has ever given to you?

SR: One of the best forms of advice that I have gotten this far, is to write down your goals and put a date on them along with sticking photos in your room of the things you want to accomplish, keeping it visible and in plain sight as a daily reminder. It has worked for me.

BB: What is your favourite way to spend a day off?

SR: Having mother-daughter time is important to me and we spend our time doing things she likes to do. One example of many is allowing her freedom in the kitchen to bake, cook or make new kids drinks.

BB: What does the rest of 2018 hold for you, do you have any exciting projects that you can tell us about?

SR: 2018 has been and fantastic year for me, all thanks to the almighty Father. I am working with a few amazing young ladies who are going to be the face of SHANA STIRS IT UP - the new all females behind the bar.

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Hidden Dangersof

The

Commercial Fires

by Richard Thompson – New Business Director IRP Fire and Safety Ltd.

A

Once any restaurant has open flames, redhot surfaces and heavily greased-laden work areas, there is a likelihood that hidden grease build up will occur. This usually occurs in the hoods, below the cooking areas in the grease pans and deep within the ducting above your cooking area. Even if you do have a suppression system installed, degreasing the nozzles is of paramount importance.

Any cooking causes the release of vapours that contain water molecules in the form of steam which when mixed with fats and oils causes grease accumulation deep within ducting above and beyond the cooking area.

Therefore, even if you keep cleaning your hoods be aware that your ducting needs to be cleaned. Without maintenance and no way of extinguishing a fire within the ceiling duct, it is very likely that within Jul-Sep 2018

The Buckeye system offers the following benefits: • Uncomplicated system design, eliminating design and installation errors.

• Installation time significantly reduced.

• Innovative design eliminates conduit and corner pulleys.

• Advanced detection system installs quickly and easily.

• Colour-coded identification.

ccording to the National Fire ProtectionAssociation (NFPA) in the USA, the five most common causes of fires in commercial buildings include; cooking equipment, heating equipment, electrical and lighting equipment, smoking materials, and intentional fire setting.In Trinidad those facts are not different, so as a society we should always be prepared for the possibility of a fire. There is a great love for cooking in Trinidad and with some of the best restaurants and chefs in the world finding a safe balance should be our top priority.

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flow points are engineered to prevent any fire from spreading. Buckeye’s patented Shielded Cable Interface is used to connect a ½” conduit device, connecting a remote pull station to activate the system as well as lock off any gas valves that may feed the fire.

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minutes your entire roof could be an inferno. When this occurs, you have two options. Firstly, you can fight the fire with extinguishers with hopes to defeat the fire or introduce a system that will extinguish the fire immediately.

IRP Fire and Safety Ltd. has that safe option, through a product known as the Kitchen Mister. The Buckeye Kitchen Mister Systems is engineered and designed to meet the NFPA 17A (Standard for Wet Chemical Extinguishing Systems) requirements. Our local technicians and engineers are also certified installers keeping all our customers in compliance to NFPA 17A as well as NFPA 72 (National Fire Alarm and Signalling Code).

In the event of a discharge, the Kitchen Mister Systems will integrate the building’s Fire Alarm System (as per NFPA 17A and 72 standards) and will signal the Fire Alarm Panel which will then activate the necessary notification devices.

This highly effective system is UL-300 (Underwriters Laboratories) approved and complies with NFPA-96 and NFPA-17A Standards. The system activates within 15 seconds if a fire flares and spreads, preventing a major fire from entering the hood and the ducting. Nozzles are positioned not only within the cooking hoods but also within the entry point to the ducting.

Each Buckeye system is designed and engineered with these dangers in mind, so models are selected, and designated

nozzles

for

easy

• Flexible piping requirements allow for unlimited system configurations.

• Best Coverage in the industry.

• Online face to face training.

• But most of all the system is supported here locally by IRP Fire and Safety Ltd. certified technicians.

As business owners we must think responsibly and a ducting fire may spread to our neighbour’s restaurants or establishments. Once any ignition takes place, fuel (grease in the air vapours), oxygen and air movement provided by exhaust fans, will increase the severity of a fire and creates an unmanageable scenario that can ignite the entire building very quickly causing possible loss of life or property. Millions of dollars are lost every year which could easily be prevented, why chance that loss when we can install a suppression system to prevent a unexpected fire.

Trinidad & Tobago has seen fire incidents happen resulting in loss of life and significant property losses. We therefore cannot continue to disregard the possibility that one day we maybe the victims.

IRP Fire and Safety Ltd. have been in existence for 47 years and we plan to be here with you for many more. Please let us help you implement and design Fire Suppression Systems like the Kitchen Mister, hopefully this will help prevent any incidents from occurring in the near future.

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COMMERCIAL

PRODUCTS

PORTRAITS

EVENTS

PROFESSIONAL PHOTOGRAPHY BRUCE PEÑA 396-1733 LIGHTBRIDGE-STUDIOS.COM BRUCE.LIGHTBRIDGE@GMAIL.COM

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DIRECTORY LISTING ASSOCIATIONS & RESEARCH The Caribbean Industrial Research Institute (CARIRI) University of the West Indies, St. Augustine Campus, Trinidad P: 1-868-299-0210 E: mail@cariri.com W: http://www.cariri.com The Copyright Music Organisation of Trinindad and Tobago (COTT) 139-141 Abercromby Street, Port-of-Spain, Trinidad P: 1-868-623-6101/7311 F: 1-868-623-4755 E: cott@cott.org.tt W: http://www.cott.org.tt Trinidad and Tobago Beverage Alcohol Alliance (TTBAA) #127 Henry Street, Port-of-Spain, Trinidad P: 1-868-321-5356 E: info@ttbaa.org W: http://ttbaa.org Trinidad Hotels, Restaurants and Tourism Association (THRTA) #5 Hilltop Lane, Airway Road, Chaguramas, Trinidad P: 1-868-634-1174-5 E: info@tnthotels.com W: http://tthti.edu.tt Trinidad and Tobago Manufacturers Association (TTMA) #42 Tenth Street, Barataria, Trinidad P: 1-868-675-8862 E: research@ttma.com W: http://ttma.com

BARS & RESTAURANTS How’zat Sports Bar & Cutters Stop #163 Tragarete Road Port-of-Spain, Trinidad P: 1-868-628-1562 E: howzatsportsbartt@gmail.com Prestige Lanes Sports Bar & Lounge Lot #12 Calcutta Settlement Rd. #2 Freeport, Trinidad P: 1-868-673-5500 E: events@uppercrustbistro.com

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DISTRIBUTORS Rizzoni’s Restaurante Italiano Movie Towne Level 2, Port-of-Spain, C3 Centre, San Fernando, Trinidad P: 1-868-627-7499 E: ryanchin@rizzoni-italiano.com W: https://www.rizzoni-italiano. com Rouge Sports Bar Bucco Town Centre, Shirvan Road, Tobago P: 1-868-631-1663 E: rougesportsbar@gmail.com Smokey & Bunty Bar Corner Ana Street & Ariapita Avenue, Woodbrook, Trinidad Southern Edge Night Club Paria Suites Hotel & Conference Center, South Trunk Road, La Romain, San Fernando, Trinidad P: 1-868-697-1442 E: southernedge.pariasuites@ gmail.com W: http://www.pariasuites.com/ nightlife Texas de Brazil 2nd Floor Fiesta Plaza, Movie Towne, Port-of-Spain, Trinidad P: 1-868-623-0022 W: www.texasdebrazil.com The Rise Grill & Bar Restaurant LP #62 Rodney Road, Endeavor Rd. Lange Park Rd., Chaguanas P: 1-868-665-5627 E: theriseonline@gmail.com

BAR SERVICES Bar Garden Limited Lot 6 Sadoo Trace Extension, Don Miguel Rd. South, San Juan P: 1-868-289-0224 E: info@bargardenltd.com W: http://bargardenltd.com YOGO Events & Bar Services Emerald Drive, Diamond Vale, Diego Martin, Trinidad P: 1-868-222-6074 E: yogoevc@gmail.com

Alstons Marketing Company Limited (AMCO) Uriah Butler Highway & Endeavour Road, Chaguanas, Trinidad P: 1-868-671-2713 E: amcoworldofwines@ ansamcal.com W: www.amcoworldtt.com A.S Bryden & Sons (Trinidad) Limited #1 Ibis Avenue, San Juan, Trinidad P: 1-868-674-9191 W: www.brydenstt.com Container Central Unit #903 Fernandes Industrial Centre, EMR, Laventille, Trinidad P: 1-868-225-7575 E: sales@containercentralltd. com W: http://containercentralltd.com Genaire Aircondition Sevices Limited 42 Brunton Road, St. James, Trinidad P: 1-868-628-4856 E: genaire@live.com Guy and Gordon Limited #87 Ariapita Avenue, Woodbrook, Trinidad P: 1-868-627-6986/7883 P: 1-868-624-3917 F: 1-868-627-4253 E: info@guyandgordon.com W: http://guyandgordon.com Oscar Francois Limited 133-135 Duke Street Port-of-Spain, Trinidad P: 1-868-223-9933 E: info@oscarfrancios.com W: www.oscarfrancios.com Iceland Distributors Limited #17B O’Meara Industrial Estate, Arima, Trinidad P: 1-868-642-4225 E: info@geticeland.com W: http://www.geticeland.com

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DIRECTORY LISTING DISTRIBUTORS (Cont’d) Santa Monica Limited #96 Cipero Street, San Fernando, Trinidad P: 1-868-657-7540 Vembev #18,Chootoo Road Ext., El Socorro, Aranguez, Trinidad P: 1-868-224-4238 E: Info@vembev.com

EDUCATION Arthur Lok Jack School of Business Uriah Butler Highway, Mt. Hope, Trinidad P: 1-868-645-6700 E: info@lokjackgsb.edu.tt W: http://www.lokjackgsb.edu.tt College of Science, Technology and Applied Arts of Trinidad & Tobago (COSTAATT) 9-11 Melville Lane, Port-of-Spain, Trinidad P: 1-868-625-5030 E: info@costaatt.edu.tt W: http://www.costaatt.edu.tt The University of the West Indies (UWI) St. Augustine Campus, St. Augustine, Trinidad P: 1-868-662-2002 W: www.sta.uwi.edu University of Trinidad & Tobago (UTT) O’Meara Industrial Park, Arima, Trinidad P: 1-868-642-8888 W: www.utt.edu.tt

ENTERTAINMENT Movie Towne Multicinemas Trinidad Limited Port-of-Spain/ Chaguanas/ San Fernando/ Tobago P: 1-868-627-8277 E: info@movietowne.com W: http://movietowne.com/

ENVIRONMENT ACE Recycling Limited #17A Yorke Avenue, O’Meara Industrial Estate, Arima, Trinidad P: 1-868-290-2970 E: acerecycling@gmail.com W: http://www. acerecyclingcaribbean.com Plastikeep Lower South #5 Cupen Road, Maraval, Trinidad P: 1-868-222-5514 E: manager.plastikeep@gmail. com W: http://www.plastikeep.com The Environmental Management Authority (EMA) #8 Elizabeth Street, St. Clair, Trinidad P: 1-868-628-8042 E: ema@ema.co.tt W: http://www.ema.co.tt/new The Trinidad and Tobago Solid Waste Management Company Limited (SWMCOL) #34 Independence Square, Port-of-Spain, Trinidad P: 1-868-625-6678 E: info@swmcol.co.tt F: 1-868-623-6534 W: http://www.swmcol.co.tt

EVENTS The Party & Event Company #9 Central Warehousing Complex Chaguanas, Trinidad P: 1-868-671-3172 E: info@partyandevent-tt.com W: http://www.partyandevent-tt. com

FIRE SAFETY & SECURITY IRP Fire and Safety Ltd #119 Boundary Road, San Juan, Trinidad P: 1-868-674-0693 E: csr.fse@irpltd.com W: https://irpltd.com/fse/ Safetec Limited Corner of Clare Street & Eastern Main Road, Laventille, Trinidad P: 1-868-624-3473 E: info@safe-tec.com W: www.safe-tec.com

Telecom Security Services Limited #41-43 Cornelio Street, Woodbrook, Trinidad P: 1-868-628-3251 W: http://www.telecomtt.com

HOTELS & ACCOMMODATIONS Tropikist Beach Hotel and Resort Old Store Bay Road, Crown Point, Tobago P: 1-868-671-9143 E: tropikistbeachhotelresort@gmail.com W: www.tropikist.com Blue Waters Inn Balleaux Bay, Speyside, Tobago P: 1-868-660-4341/ 2583 F: 1-868-660-5195 E: bwi@bluewatersinn.com W: http://www.bluewatersinn.com Le Grand Courlan Spa Resort Stonehaven Bay, Shirvan Road, Black Rock, Tobago P: 1-868-639-9667 E: info@legrandtobago.com W: www.legrandtobago.com The Villas at Stonehaven Stonehaven Bay, Black Rock, Tobago P: 1-868-639-0361 F: 1-868-639-0102 E: reservations@ stonehavenvillas.com Mount Irvine Bay Resort #78-86 Grafton Road, Mout Irvine, Tobago P: 1-868-639-8871 E: info@mtirvine.com

LIQUOR MARTS Icebox Liquors #14 Riverside Road, Curepe, Trinidad P: 1-868-223-1786 E: info@theiceboxliquors.com W: https://theiceboxliquors.com

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DIRECTORY LISTING LIQUOR MARTS (Cont’d) Miles Almandoz & Company Limited #39B Wilson Road, Scarborough, Tobago P: 1-868-639-2631 E: milesalmandozcoltd@gmail.com W: www.milesalmandoztobago.com Look ah Liquor Mart #75 Roberts Street, Woodbrook, Trinidad P: 1-868-222-3131 E: lookahliquormart@gmail.com

MANUFACTURERS Angostura Corner of Eastern Main Road and Trinity Avenue, Laventille, Trinidad P: 1-868-623-1841 E: css@angostura.com W: http://www.angostura.com Carib Brewery Eastern Main Road, Champs Fleurs, Trinidad P: 1-868-645-2337 E: askus@caribbrewery.com W: http://www.caribbrewery.com Crystal Caribbean Limited 10 Label Blvd, Trincity Industrial Estate, Trincity, Trinidad P: 1-868-640-8824 E: info@mycrystalcaribbean.com W: http://mycrystalwater.com S. M. Jaleel & Company Limited Otaheite Industrial Estate, South Oropouche, Fyzabad, Trinidad P: 1-868-677-7520 W: http://smjaleel.net Santainers Limited Lot 5 Diamond Vale Industrial Estate, Diego Martin, Trinidad P: 1-868-637-3633 F: 1-868-632-2759

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Vemco Ltd Lot 7 Diamond Vale Industrial Estate, Diego Martin, Trinidad P: 1-868-632-5438 E: vembox@vemcott.com

PRINT & SIGNS

Massy Stores #39A Wrightson Road, Port-of-Spain, Trinidad P: 1-868-609-4456 E: customercare.tt@ massystores.com W: http://massystorestt.com

Ink Stop #33 St. Claire Avenue, St. Clair (on the corner of Kavanagh St.) Port-of-Spain, Trinidad P: 1-868-622-7834 E: inkstop@hotmail.com W: https://www.inkstop.co/

Penny Savers Carnbee, Scarborough & Canaan, Tobago P: 1-868-639-8992

Pat & Max Limited #110 Eastern Main Road, Tunapuna, Trinidad P: 1-868-226-9343 E: sales@patandmax.com W: http://patandmax.com

Solera Wines and Spirits Corner Tragarete Road & Gray Street, Woodbrook, Trinidad P: 1-868-628-7258 E: solera@angostura.com W: http://www.angostura.com

SCRIP-J #1 Fernandes Business Centre, Eastern Main Road, Trinidad P: 1-868-626-1234 E: print@scripj.com W: http://scripj.com PrinTree TT/ The DocuCentre Ltd. #80 Woodford Street, Port-of-Spain, Trinidad P: 1-868-628-9330 ext:1410 1235 E: printree@docucentre.co.tt Shop Online: www.printreett.com Sign Tech Limited #41-43 Cornelio Street, Woodbrook, Trinidad P: 1-868-628-4752

SUPERMARKETS J.T.A. Supermarkets Limited Carlton Centre, 61 St. James Street, San Fernando, Trinidad P: 1-868-652-3611 E: info@jtasupermarkets.com W: http://jtasupermarkets.com

WINE MERCHANTS

The Naughty Grape #81A Mucurapo Road, St. James P: 1-868-628-9165 #14E Saddle Road, Maraval P: 1-868-628-9165 O’Meara Plaza, Arima P: 1-868-722-2695 Heartland Plaza, Chaguanas P: 1-868-735-3857 E:info@thenaughtygrape.com W: https://naughtygrapett.com Vintage Imports #42 Hunter Street, Port-of-Spain, Trinidad P: 1-868-622-2883 Bon Accord, Tobago P: 1-868-660-8845 E: vintageimportsltdtt@gmail. com W: http://vintageimportsltd.com La Vinya wine bar / The Pub Movietowne, Port-of-Spain, C3 Centre, San Fernando, Trinidad P: 1-868-757-4950