BASSETERRE, St. Kitts – HE says his dishes must be “simple, scrumptious and sexy” and it is this combination of flavours and textures that Executive Chef Larry Monrose is bringing to the menus at Ocean Terrace Inn’s Veranda Restaurant and the Fisherman’s Wharf.
Monrose began his stint at these related establishments less than two months ago and he is expected to inject life and creativity into the dishes which they offer their customers.
As part of his introduction, Chef Monrose was the star of today’s (Jan. 24) Chef Media Cooking Demonstration held at Fisherman’s Wharf.
Attended by members of the business community, culinary students of the Clarence Fitzroy Bryant College and media personnel, the event saw Chef Monrose preparing three dishes, which were distributed for his audience to enjoy.
His Tropical ‘Twylad’, which is a salad named after an employee of one of the establishments, featured the mellow flavours of lettuce, pan-toasted nuts and tomatoes along with the more robust flavours of blue cheese, charred pineapples and citrus segments. It was topped with the House Dressing.
For the sea food lovers, a creamy conch chowder - infused with spiced rum, and an open-faced lobster taco, which was garnished with Pico de Galio, French Mustard Aioli and root vegetable chips, were prepared and served.
The Executive Chef, following the demonstration and tasting, told SKNVibes that shortly, the menus of the establishments will be overhauled to feature simple dishes and bold flavours.
“My cooking is a combination of everything: all senses, all textures, all colours, because like I indicated earlier, we eat with all our senses. So, my inspiration is really local, seasonal, what’s available, what surrounds us…
“My flavours are very unique and common in a sense. I use a lot of bold flavours, a lot of spices, a lot of herbs, I love my herbs. I just take regular everyday-food and turn it up a notch. I like my food sexy.”
The 30-year-old has two degrees: the first in Food and Beverage Management which he received in his homeland, St. Lucia, and he received his culinary degree in Vermont, USA.
He comes with a wealth of experience and he promised to win the hearts of his guests through his cooking and his unique way of marrying flavours.
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