The USVI Culinary Team placed second in the Taste of the Caribbean competition in Miami, sponsored by the Caribbean Hotel association. Among the team members was Douglas Simmonds, a chef specializing in ice carving and garde manger at The Westin Resort St. John. The team won the silver award for a menu including braised tri tip beef with gingered pineapple pork sausage. Ric Ade, executive chef at St. Thomas’ Bolongo Bay Beach resort, led the group.
The USVI team also earned the award for the most innovative offering, according to the Virgin Islands Daily News. The dish was St. Thomain Shrimp Trio, included Angostura bitters-marinated and grilled shrimp, roasted corn salsa, spiced shrimp johnny cake, avocado shrimp seviche and aioli made with bitters, the newspaper reported.
Gold medals in the competition went to St. Martin and Puerto Rico.