The braised sirloin flank steak was the main entrée for the fundraising dinner. Photo contributed
St. Maarten News – Infinity Restaurant at Oyster Bay Beach Resort played host to the 2016 St. Maarten Culinary Team first fundraising dinner last Wednesday. Patrons saw the team consisting of team captain Dino Jagtiani, main chefs David Cudicio – Dreams Restaurant FWI, Pieter Holstein – Food Collective Rum&Peas, Pastry Chef Ronald Stéphane – Sonesta Great Bay Beach Resort & Casino, Junior Chef Suzirea Adoptie – Nipa and co-captain Bart Peut – Sundial School, cook together for the first time.
The team presented their craft to a sold out dining room exactly the size of the Taste of the Caribbean competition specifications. The 5-course dinner formed part of a duo function for the team; the opportunity to present their skills while raising funds for the team to travel.
Chefs David Cudicio and Pieter Holstein, started the dinner with a cream of cauliflower amuse bouche. It was then on to a fresh and flavorful duo of red snapper. In between courses patrons were served a sharp and crisp lemoncello sorbet to cleanse the palate.
The main entrée for the evening was braised sirloin flank steak, with mashed yucca, coconut and caramelized garlic; with pumpkin and carrot crème; truly a mix of Caribbean flavors.
Practice run culinary team at the Infinity Restaurant
