The world's largest charter yacht show took place in Antigua the first week in December. Yachts were on display at Nelson's Dockyard Marina in English Harbour, and at Falmouth Harbour Marina and Antigua Yacht Club Marina located in nearby Falmouth Harbour.
The 49th annual show was the biggest ever, attracting 119 yachts and hundreds of brokers, management companies, vendors, and press. Yachts ranged in size from a 48-foot catamaran to a 289-foot sailing vessel and diversity and magnificence was the order of the day.
During the show brokers attended numerous, well-organized events, and following the show were offered the opportunity to cruise Antigua's stunning coastal waters and islands aboard some of the finest charter yachts in the Caribbean.
The Concourse de Chef was a smash hit, with the top prize in all three categories going to lady chefs from around the world. Tasked with creating a taster menu of small plates of Caribbean cuisine using local sustainable ingredients, the chefs demonstrated their expertise by sourcing their ingredients from local farmers and markets, choosing creative menus, and impressing the judges with innovative presentations, scrumptious food, and delicious drinks.
Each competitor had a mere 25 minutes to present his or her menu to the five judges: Beverly Grant of IMA Yachts, Nigel Martin of Crew Solutions; Anne Carson, Executive Chef at Nonsuch Bay Restaurant; Troy Bailey, the chef from the Yacht Adela; Cambry Czuplak B.I., of Liat Airline, and Danielle Aragon Cabrera from Showboats magazine.
As All At Sea's food columnist, I also had the pleasure of serving as coordinator of the event.
Enticing Menus from
the Three Top Chefs:
Chef Tarina Shadgett of Casino Royale
Beet Purée and Green Bean Salad with Salt Fish Acras and Papaya Chili Dressing
Chilled Melon Soup with Bloody Mary Sorbet
Lobster with Grapefruit and Avocado Salad
Fresh Garlic Clams Gratinées
Coffee Rubbed Lamb Roast with Sweet Potato Truffle Mash
Finger Banana Spring Rolls with Coffee Ice Cream, Mocha Custard, and Frozen Chantilly Coconut Cake with Rum-Marinated Pineapple, Papaya and Passion Fruit
Ginger Mojito with Passion Fruit Foam Blooming Royale
Chef Brigitte Rosemann of Fathom
Prologue: Ginger, Mint and Sorrel Cooler; Passion-Mal-Sorrel Crush; Caesar Grunt Acras
Scene I: Creole Tapas; Roti – Shredded Salted Fish, Creole Salsa, Cucumber Salad; Jamaican Jerk chicken, Sweet Potato Jam, Sweet Red Pepper Salad
Scene 2: Fungi with Okra and Tomato; Yellow Rice with Susie's Hot Sauce, Kidney Beans and Coconut; Conch Blaff Curry, Green Onions and Tomato; Blackened Mahi Mahi wrapped in Smoked Bamboo; Caribbean Goat Stew with Coconut Milk, Yam and Plantain
Scene 3: Mango Chilli Empanades; Mongo Espuma; Mango and Mint Salad.
Chef Susanna Jokkala of Magic Cat
Lobster Chartreuse with Candied Orange and Lemon
Coconut and Ginger Mahi Mahi with Honey Roasted Beetroot and Mascarpone Mousse
Filet Mignon of Pork rolled with Mango Thyme and Rosemary served on a bed of Wild Rocket
Coconut and Pineapple Cake with a Susie's Pineapple Pleasure Hot Sauce Heart, served with Verrine of Mini Espresso, Chocolate Biscuit and White Chocolate
Ice Cream
Winners:
Mega Yachts (160ft. and up)
1st: Tarina Shadgett, Casino Royale
2nd: Andrew Murphy, Solemar
3rd: Thomas Francque, Passion
Luxury Yachts (111ft. to 159ft.)
1st: Brigitte Rosemann, Fathom
2nd: Patrick Roney, Monte Carlo
3rd: Danielle Stone, Red Anchor
Traditional Yachts
(110ft. and under)
1st: Susanna Jokkala,
Magic Cat
2nd: Nathan Clements,
Serenity Now
3rd: (shared) Croydon Cole, Rapture; Taylor Reilly,
The Lady J
The Piper Heidsieck Table Prize
Mega Yachts: Thomas Francque, Passion
Luxury Yachts: Dirk Anceschi, Atlantica
Traditional Yachts: Katharina Reissing, Tivoli
Special Effort Award
Mark Miles, Pacific Wave
Carib Bean Coffee Roasters
Best Use of the Bean
Mega Yachts: Grant Le Page, Panthalassa
Luxury Yachts: Mark Godbeer, Perserverance II
Traditional Yachts: Nathan Clements, Serenity Now
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 CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.
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