Every table was visually stunning! This was the scene when Sarah Sebastian and Jan Robinson coordinated and invited top charter yacht chefs to participate in the Concours de Chef ‘Caribbean Celebration Banquet’ to mark the 50th Anniversary of the Antigua Charter Yacht Show. The dishes not only pleased the palate, but resembled works of art, proving the winners were once again at the top of their game.
The winner in the 160ft and over category was Chef Tim MacDonald working aboard the 180ft M/Y Huntress. “I entered the contest because I wanted to win the Best of Bean Competition with a very special cake that I designed in honor of my fiancée,” says the Australian. And his creation, Tatiana’s White Angel Carib Coffee Celebration Cake with Frozen Café Latte-Carib Coffee Granita and Coconut Snowballs, certainly caught the attention of the judges.
MacDonald’s secret to success? “I am a tireless worker. To me it’s all about food and I took the Banquet theme and worked at it for a month before producing about 20 dishes, everything from appetizers to desserts”.
The chief’s other entries included Sugar Cane Shrimp with Roasted Plantain and Sorrel Jam; Cold Lobster Medallions in Mango and Kaffir Lime Leaf Sauce; Soused Local Conch with Pink Grapefruit and White Rum-Souse Salsa and Avocado ‘Puck’; Passion Fruit and Lime Meringue Pie, and the ‘The Vododoo Family’ – allspice Gingerbread Shack with Dancing Ginger Voodoo Dolls.
Top spot in the 100 – 159ft division went to Emma Beckett, chef of the142ft motor yacht Lady J. Born near Sheffield, England, Beckett, who is culinary trained, worked in some of London’s top restaurants. In 2003, after meeting a ‘yachtie’ on holiday, she quit her job, packed a bag and moved to Newport, R.I., where she started her career in yachting. She was a freelance chef before joining Lady J and this was her first contest. Besides being a contest winner, Beckett has a chocolate business ‘Jaded Treats’, and is an artist with two successful exhibitions to her name.
Her winning dishes included a Papaya Green Chili Tini cocktail, Yellow Fin Tuna Ceviche, and a Prickly Pear and Avocado Chilled Soup with Sour Cream Foam. Emma’s fish main entrée was Rock Lobster Stuffed with Sweet Potatoes and Crab Mousse, Cabbage and Cucumber Kinchi. Her meat main entrée was a Jerk Marinated Filet Mignon with a Roasted Corn Fried Dumpling and a Thyme Curry Sauce. A trio of mini desserts, including Antigua Lime Pie, wrapped up the feast.
First place in the under 100ft category was awarded to Chef René Kappetein, of the 65ft catamaran World’s End. Born in Holland, in 1981, he attended the Gilde Opeidingen, where he graduated in hotel management before taking an internship at the Hotel Savoy, Florence, Italy.
For the contest, Kappetein served an amazing assortment of dishes including a Lemongrass Skewer with Grilled Pork Tenderloin and a Jerk Spice-Flavored Sauce, on Black Bean, Garlic and Rice Salad; Cream and Foamy Lobster Bisque with bacon-wrapped Lobster Tail Medallions; Ginger and Citrus Marinated Filet; Mango, Chili Herb-stuffed Chicken Breast with Caramelized Cashew Crushed Potato. His dessert (which also won the most creative use of the coffee bean) was a Pineapple Compote, Chocolate Creméux, Coffee Reduction, Roasted Coffee Bean and Star Anise Powder with a Coconut Bisquit.
The prize giving was held at the Admirals’s Inn in historic English Harbour where thanks were offered to the sponsors: Boat International – Showboats and Dockwalk. LIAT Airline, Piper Heidsieck through Best Sellers, Ship to Shore Cookbooks and Carib Coffee Roasters.
The judges included Geoffrey Fisher of the M/Y Slipstream – winner of previous competitions; Danielle Aragon of Boat International; Troy Bailey, Liat Airline; Norma Trease, International Judge; Nora Wall, Caribbean Coffee Roasters; Ann E Carson, Superyacht Chef and Jan Robinson, Culinary Contest Coordinator, Judge and writer.
COMPETITION WINNERS 1st – 3rd
Division160ft and over:
Tim MacDonald – M/Y Huntress
Heather Kaniuk – M/Y NUMPTIA
Thomas Frank − M/Y PASSION
Division 100 – 159ft:
Emma Beckett – M/Y Lady J
Gabrielle Scott − M/Y Va Bene
Jerry Bond – M/Y ARIOSO
Division 100ft and under:
René Kappetein – S/V World’s End
Adrian Martin – M/Y Alliaura
Caro Uy – M/Y Muse
Stewardess/Steward Table Setting:
160ft and over: M/Y Troyanda – Theone Penn
100 to 159ft: M/Y Andromeda La Dea – Hilary Gibson
Under 100ft: S/V Matau – Julia Fluhrer
Creative Use of the 50th Champagne Bottle:
M/Y Passion & S/Y Sea Quell
160ft and over: M/Y Numptia – Heather Kanuik
100 to 159ft: Hemisphere − Melinda Heinz
Under 100ft: S/V World’s End – René Kappetin
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit: www.shiptoshoreINC.com email: [email protected] or call (cell): 704-277-6521. Mention All at Sea to receive a discount.