Eden South - Taste of St. Croix 2006

This year's Taste of St. Croix Food and Wine event took place on April 13th from 6:00 to 9:00PM at the Divi Carina Bay Hotel to benefit the St. Croix Foundation.
50 talented chefs and caterers were on hand to vie for the coveted title of "Best on the Island".
Coming out for the event and the silent auction - which sold out in three hours weeks before - were the island's glitterati and a veritable Who's Who of St. Croix. The Silent Auction included a "Millionaire for a Day" package where the winner travels on a yacht to the British Virgin Islands and is pampered for a day. Dancing took place from 9:00PM to 1:00AM downstairs at the Divi Casino.

	The turnout for the event was formidable with every parkinglot space taken and roadside parking stretching on for a good distance. Upon entering the rotunda, we found the staff to be helpful in guiding patrons to the check-in counters.

Early in the evening the St. Mary's School Steelpan Orchestra played giving patrons a sense of tropical relaxation and ease.

	Meanwhile, busy with preparation, many chefs contemplated a hectic evening of presentation. Beachside Cafe's Chef Brian Sica entered his Truffle Scented Mushroom Risotto with Pan Seared Duck.

	Chef Dilip Singh and Ingred Singh of Singh's Fast Food had a selection of Caribbean dishes - Stewed Mahi, Curried Mahi and Johnny Cakes. Set out were condiments to accompany the foods.

	Chefs Charles Mereday, Sarah Standring and Bamba of Truffles Restaurant entered a Tuna Tartare with Wasabi and a Filet Mignon with White Truffle Mashed Potatoes.

Some folks busy tasting the delightful dishes.

	From Elizabeth's Restaurant, Chef Thomas prepared a Crispy Duck Wonton - filled with duck confit, arugula, walnuts and soba noodles.

	At Nubi's Meat booth, Caterer Nubi offered up Baby Back Ribs - tender and flavorful. Two lovely tasters thought so, too!

	No Bones Cafe's crew, under chef Steve McCarthy, entered a Seafood Gumbo and a Very Berry Tiramisu.

The happy owner of No Bones Cafe, Charles (Chuck) Vouros.

At Maximum Strength Energy, Christina prepares Chicken Vigilante with Romesco sauce.

	Maximum Strength Energy's Chef Scot Hill, Chef Vigilante, and Christina prepared Gaspacho Tea and Chicken Vigilante with Romesco sauce against a backdrop of Grapetree Bay.

	Over at the Bacchus station, Chef Frank served up Oysters on the Half Shell, Seviche and Chocolate Mousse.

Filling up on the good stuff.

	At Tutto Bene's station, Chef Chris Palladino, Chef Randall Boodoosingh and William Rollins served up Conch Cocktail and a Tuna Dip appetizer.

At the Bombay Club station Chef Deryck Henry was so popular that there was no food left to see. However, his repertoire included Sweet Potato Coconut Bisque and a Shrimp in Lump Crab and Avocado Relish in a Filo Nest.

	A few shots of folks enjoying the atmosphere and trying to get near the food.

	At Cafe Fresco, Chef Kimberly Edwards and Lucy handed out East Indian Red Lentil Stew with Cilantro and Mint Creme Fraiche.

	And over at Salud! Bistro, Chef Brian Wisbauer dished out portions of Duck Confit with Stuffed Eggplant Chutney served with a swirl of Vanilla Scented Sweet Potato. His second dish was Shrimp Tagine.

	The Galleon Restaurant station was manned by Chef Craig Butler and owner Lesley Morrison. The chef huddled over his creations, putting them together piece by piece. In the end emerged a Coconut Milk and Ginger Risotto, and a Pan-seared Wahoo topped with wakeme salad and fresh ginger with a sweet wasabe vinegrette.

	At the Twin City Coffee House and Gallery station, Simone and Zita were taking care of business. Their offerings included Apple Cake, Chocolate Ginger Biscotti, Dill Pinenut Biscotti and, of course, Coffee.

	Kendrick's Restaurant's Chef Dave Kendricks and his crew set the ambiance of their entry with a black tablecloth and edible decor. Their offering was Shrimp Saltimboca with Artichokes, Prosciutto, Sun-dried Tomatoes, Capers, fresh lemon and sage.

	More mingling and taste testing went on throughout the evening. Ballots were dropped off at the judges table for the People's Choice Ballot and Raffle.

	At the Good Spirits Catering station, Steve and Kris Trask served up a Smoked Pork Tamale and a Seafood stew.

	At Dashi nothing was left of Chefs Michael McKinnon and Ashley Keyes' Sushi offering but the wonderful decorations.

	H2O's Chef Duffy and Ethelbert Gilbert were so busy with serving their popular Seafood Chowder and Garlic Lamb Sausage.

	The pace was no less at RumRunners where Chef Lance and his crew served Wild Mushroom Risotto Cakes with Asiago Cheese and a Shrimp and Saffron Soup with Leeks.

	Sunset Grill presented Roast Goat, Mushroom Soup and Coconut crusted Mahi with a Tomato Banana Butter Sauce. When we arrived Marianna Jules and Fiona Matthew had nothing left to offer - except their pretty smiles.

	Shenanigan's owner, Chef Jennifer and her cousin Dana from Virginia presented Beef Taco Chili and Roasted Garlic Potato Chowder.

	Schooner Bay Marketplace owners Randy and Debbie Bradley put on a display of their wares and were on hand to answer questions about their products.

	Chef Aaron Matlofsky and Bridgette of Cheeseburgers in Paradise prepared Lobster Risotto Cakes and Cherry Tarragon Buerre Blanc. Love that hat!

	Since no meal is complete without wine, it was fitting that the next station was that of Premier Wines and Spirits. The staff there, poured out gallons of merlot by La Garto.

Aqua West was finished serving by the time we arrived. All that was left was their menu. Must have been good.

The same was true at Harvey's Restaurant station where Sarah Harvey told us that she was out of her offerings - Conch Fritters and Stewed Goat - island favorites.

	Southshore Cafe's owners Chefs Diane Scheuber and her brother Don Scheuber along with Joan William showed off a Sweet Potato Manicotta with Roasted Pepper Cream Sauce.

	Divi Carina Bay's Starlite Restaurant Chef William St. John and his crew created a Pineapple Conch and Plantain Stuffed Filo Shell with Roasted Tomato Coulis and a Turner Hole Lobster Bisque.

	At the first Bellows International station, two lovely ladies were pouring Trinchero Spellbound Medusa Wine. I wonder if the spell is working.

	Southgate Farms had a display of cherry tomatoes, dill and hot peppers among their harvested bounty. Hopefully, some of the restaurants on island will in the future use more organic locally-grown produce like this.

	The Merchant's Market table featured fresh Yellowfin Tuna Sashimi, Crabmeat, and Shrimp and Ginger Springroll Dim Sum.

	At the second Bellows International wine booth, the wine of the day was a Rutherford Hill merlot.

	And the third Bellows International table featured a Jacob's Creek Menage a Trois wine - presumably a blended wine.

	At the Cultured Pelican Restaurant table, Lori and Amanda Geraghty presented patrons with portions of an Ice Fortress made of Frangelico and Tia Maria and an Apple Pate with fondant Polar Bears and Penguins. I asked where were the Pelicans???

	Some more photos of the patrons.

	For dessert there were samples of Deb's Flava's wide assortment of cakes. Carrot Cake, Chocolate Cake, Coconut Cake, Bread Pudding, Pound Cake, Skewered candied gooseberries and Tembleque.

	Chefs Paul Saner and John Buseman of Duggan's Reef Restaurant created an Island-style Mahi and a Conch Chowder.

	From the Carambola Beach Resort, Executive Chef Burrell Massey, Sonia and Vicky presented a Fried Grit Cake with Seafood, Conch Fritters and a Soursop Mousse on Shortbread with a Frangelico and Fresh Vanilla Bean Cream Sauce.

	Chefs Carlo and Tommy from Fort Christian Brew Pub presented a Crawfish Bisque and a Sausage Gumbo over Rice. Very Nice.

	From Anna's Cafe Chefs Anna and Frank whipped up a few cakes - one of them a huge gamble. One side of the Cardface cake is Vanilla Coconut Rum and the other side is Chocolate Raspberry Rum.

	From Cafe Bleu, Chef Chris Hasey and Denise Halversen were ladling out Jamaican Carrot Soup and Curried Apple Crab Cakes with a Creole Remoulade.

Chef Allen Cotter along with owner Nancy of the Blue Moon Restaurant related their creation for the evening. Although there was no food left, they had made a Santa Fe Chili and a Butter-coated Grilled Shrimp with a Two Tomato Salsa and Habanero Cilantro Mayonnaise.

Chef Christine of Cafe Christine also did not have any food left. Her offerings for the evening were Pate Terrine of Conch and Duck and Rabbit. Also, she prepared a Mousse of Duck (Canard).

	Proprietor B.M. Bonta of Baci Duty Free and his assistant Sherario were concocting a drink with Rum Jumbie - a St. Martin mix of five rums with spices. Combined with Pineapple, Cream of Coconut, a dash of cinnamon and ice it makes a drink to warm you.

	From the Tropical Treats Cafe, Chef J.R. Phaire and his crew created a winning appetizer of Amaretto Scallops.

	Chef Murali Alagudu of Murali's Catering Authentic Indian Cuisine served up Chole - Chick Peas with Ginger, Cumin, Sauteed Onions and a Sweet and Sour Tomato Sauce. Also a Saffron-infused Ricotta with Cardamom and Almonds was offered as a dessert.

Chef Nathan Urcheck of The Lost Dog Pub likewise was out of food. Nathan and his Uncle created Cheese-stuffed Ravioli with a Tangy Vodka Sundried Alfredo Sauce and an assortment of Pizzas.

Brewmeisters Shirag and Kevin of the Virgin Islands Pale Ale Company on the island of St. John came over to compete. Their beer, which they've been selling off the back of a pick-up truck for eight months, contains mango fruit notes.

We regret that we do not have photos of The Golden Rail Cafe, Sharkey's Bait Stand, The Mix or Betty's Kitchen to share with you.