BASSETERRE, St. Kitts - AFTER many weeks of promotions, mounting anticipation and extensive preparations, the Federation’s first-ever Restaurant Week officially kicked off last evening (Jul. 18) with the “A Taste of TDC Sampling Event” at the Blu Seafood Restaurant.
About 50 individuals gathered at the venue, located at the Marriott Hotel, for the first of the four-night event that will see participants sampling a number of cocktails and dishes prepared with the use of three secret ingredients - one beginning with the letter T, another with D and the other with C.
These ingredients, the participants were informed, were either grown or produced locally.
At last evening’s event, a rather interesting cocktail was presented for the guests to sample, which had the traditional mint and cane juice (in the form of a piece of sugar cane) in the mix.
The reddish cocktail, which had a mellow taste, had some palettes baffled at first but, after a number of tastes, several individuals were able to guess the T. D. C. ingredients.
The names of all the individuals who accurately guessed the mystery ingredients were entered for a draw and the winner, Denaula Laplace, won herself a pair of champagne glasses and a decanter.
The tasting party moves to The Verandah Restaurant at the Ocean Terrace Inn this evening, where a signature dish, created with the use of three mystery ingredients, each of which beginning with the letters T. D. and C, would be sampled and again a winner would be selected and a prize given for the correct decoding.
On July 23 and 25, the cocktail tastings would continue at Montpelier Plantation and Beach Hotel in Nevis and the Fisherman’s Wharf in St. Kitts respectively.
Marketing Executive attached to the TDC Group of Companies’ Client Relations and Marketing Department, Dominic Matthew told SKNVibes that it is the Group’s hope that its signature dishes would ultimately become part of the restaurants’ menu.
Restaurant Weeks runs from July 16 to 26.
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