The 7th Annual Taste of St. Croix sponsored by the St. Croix Foundation is one of the food events of the week. All over town there were dinners and wine tastings at select restaurants. Tonight is the display of all the island's restaurants and cooks who choose to enter the contest for the runoff to go with the team to the Taste of the Caribbean event in Florida. So, who will it be?

	We enter Divi Carina Bay Hotel from the street and go out onto the balcony overlooking the sea. It is pre-event, in the judging phase, so many people are mingling, waiting to get in.

	Senator Weber and his wife Jerri were among the luminaries at the event. Willard John director of the Mocko Jumbie troupe was there as well. The second lady, Sheryl Francis was asked to be one of the judges.

	Senator Nelson, a longtime supporter of the event, was also one of the judges. Our first participant of the night is J& W Grocery run by Chefs Gilberto and Wanda Belardo. Their offerings were Roast Pork with Green Fig Salad and Saltfish and Beef Pates.

	At Duggan's Restaurant's station Darryl and Hannah were serving up Island Mahi and Conch Chowder.

	At The Cultured Pelican, lots of sugary little goodies were served up by Dennis Gribbon. The display was aptly named Mountain or a Molehill. West Indies Corporation's Charles Wentmore featured a Cabernet and Riba Ranch Chardonnay along with Crane Ridge and Wente wines.

	At Lalita Juice Bar and Health Food's station, Charles and Jonathon Lowis served Hummus with Pita Bread and a Carrot Dill Soup with such surprising color and flavor.

	Meanwhile, over at Villa Morales under chef Angie Morales had a classic Conch in Butter Sauce and a Conch Chowder. Their display was beautiful with a flower formed from fried plantain strips.

	Carambola Beach Resort's chefs Alberto, Derrick White and Lauritz Thomson created a Stuffed Airline Chicken Breast and the crowds formed lines to get them. Over at Veggeria Restaurant, Dexter and Precious created an unusual Cassava Pie and a Fish Soup.

	Cafe Kaleidoscope's Pat Smith and Tami Banks created a Tandoori Chicken with Fresh Poached Raisin Chutney and Crab Cakes with Chipotle Sauce.

	Tropical Treats Cafe, the restaurant at the Juan Luis Hospital, created a Tropical Sabayon Brule and Plantain Sancoche Soup. Chef Wallace Phaire, Jr. is seen here in full brulee form.

	Rita Chiverton, owner of Hal Dal Restaurant, a first time contestant, created local favorites of Stewed Goat and Skewered Shrimp - locally called 'Pinchos'.

	Over at Debz' Flava, Chef Deborah Hodge and Angelita Gautier served up local desserts. Her delectable delights included Red Grout and Carrot Cake.

	The ladies of the St. Croix Educational Complex High School concocted a tableful of fabulous desserts. They included, Apple Crepes, Flan Cake, Almond Sponge Cake, White Chocolate Cheesecake, Trifle and Pineapple Chocolate Upside-down Cake.

	Over at Baci Duty Free owned by B.M. Bonta, Rum Jumbie was the drink on display. And under another section of the tent was the West Indies Corporation featuring Duck Pond Cellars and Rosenblum Cellars Zinfandel and Cabernet Sauvignon.

	Premier Wines and Spirits showcased a variety of wines as well. Ladies dispensed while tasters decided on future purchases.

	Singh's Fast Food owned by Chef Dilip M. Singh featured Caribbean delights such as Curry Shrimp and Stewed Shrimp and a Low Mein with Yucca. We caught Chef Singh in action.

	At the Beachside Cafe's table, the fare was Sea Bass with Campari Fruit Finish and Seafood Risotto.

	At Steele's Smokes and Sweets, Chef Mary Ann Seroogy and husband Jeff displayed samples of their gourmet chocolates, fudge and premium cigars.

	At Betty's Kitchen, Chef Elizabeth "Betty" Lynch served up her time honored delights of Conch, Boiled Snapper, Fungi, Okra and Sweet Potato.

	Eddy's Hickory Smoked BBQ, under Chefs Leo and Virginia Dinkis, served up chicken and pulled pork with home-style side dishes. And don't forget that wine!

	At Pier 69's table, Chef Ruby served a Seafood Medley and Chicken Soup.

	Ha'Penny Beach Club and Good Spirits Catering, under Chefs David Trask and Chris Trask, served a Curried Conch Chowder and Smoked Pork Tostones.

	H2O Steakhouse and Caribbean Bistro under the serious hand of Chef Adrian Duffy and his crew served Filet Mignon with a Shiraz Demiglace over Russian Salad. Something different.

	Savant Restaurant, owner Tom and his Chef Dreads Eric Nielsen, Tony Gatti and Eric created a Pear, Crab and Brie Stuffed Mahi in Puff Pastry with a Sweet Chili Cream Sauce.

	Chicken Charlie's Roadhouse Chef Louis Marcel Spiegler, along with Chicken Charlie Campbell, created Prime Rib Mushroom Stroganoff with a Spinach and Seafood Pasta and a Ribsickles Appetizer. What is with that stuffed squirrel?!

	Anything Goes Deli Chefs Shane and Rushe presented Crucian Blackbean Soup with Lime Sour Cream and a Jerk Barbecue with Guava Barbecue Sauce.

	Meanwhile, over at the Ft. Christian Brew Pub's station, Chef Robert Bordenave and Mark Davis showed off a Babyback Rib with Mango Chipotle Barbecue Sauce accompanied by Roasted Garlic Mashed Potatoes, and a Gumbo.

	Over at Sunset Grill, where without a good light, it really did look like sunset, Chef Mariana Jules and Ms. Marilyn, along with owners Jim and Shirley, served a Vegetable and Jerk Chicken Spring Roll with a Homemade Ginger Sauce and Corn Crusted Salmon with a Lemon Rosemary Cream Sauce.

	Cafe Fresco's Chef Jill Dedinsky, along with Matt Snell and Jill Durnin, created a dish called the Gobble Gobble. It is a strata cake of Thanksgiving Stuffing with Oven-Roasted Turkey, Cheddar Cheese, Cranberry, Mayonnaise and Greens.

We missed the creation of Chef Craig Butler at The Galleon's station. Just some pretty flowers left to hold down the fort.

	At Dashi, Chefs Michael McKinnon and Ashley Keyes created a Thai Coconut Lemon Soup and Duck Confit with Arugula, Red Pepper and Caramelized Leeks.

	At Salud! Bistro's station, Chef Brian Wisbauer with James Schierloh, Brian Ferris, Jerry and owner Tavia Babb presented a Duck, Spinach and Caramelized Onion Baklava with Red Pepper Honey Sauce and a Pan Seared Scallop with Curry and Coconut Israeli Couscous and Carrot Cardamom Butter. Now that is a mouthful! The decor was beautiful with the guitar and the tagines.

	Bacchus' team under Chef Frank Pugliese with Sous Chef Shaun and John and Josh, created a Bonsai Burger, Tuna Tartar and a Gumbo of Rock Shrimp and Andouille Sausage in a Lobster Broth.

	Satisfied patrons enjoying the food and drinks.

	At Tutto Bene Restaurant's table, the rage was the choo-choo train carrying their offerings around a track. Chef Dave Vargas, Smokey, DeeDee and Negust created a Duck Liver Pate and a Sticky Toffee Pudding.

	At Elizabeth's at the Palms, Owner/Chef Jason Gould along with Sous Chefs Simone Bode and Roger Robittille, created an Oregenata Crusted Rack of Lamb with Mint and Basil Pesto and a Sinfully Chocolate Flourless Torte with Sun-dried Cherry Caramel Sauce.

	Coconuts on the Beach Owner Theresa Demo presented a classic Clam Chowder - but only after one got Lei'd!

	More happy food lovers.

	At Annie's Catering, the staff was as beautifully decorated as their station. Under Chef Jane Lansiquot with Nancy, Verne and Jean, the creations included Vegetarian Meatballs and Dukuna and Saltfish with Braised Greens.

	DeeAnna's Restaurant and Bar, under Chef DeeAnna and her daughter Dawn, presented a dessert concoction called 'Choc-a-Nutta'. A Walnut, Vanilla, Chocolate, Whipped Cream and Nut creation of secret preparation, of course.

	As the night went on, the wine was continually poured out. Here the featured wine was Lotengo from Australia.

	Aqua West under Chef Brian Mika with Michael Megison and Stephanie Hanlon created a Coconut Creme Caramel with Passionfruit Puree and a Farm Raised Duck Breast with a Coffee Orange Glaze and Mashed Sweet Potatoes.

	Top Class Catering's Chef Burton Petersen with Brenda Thibou and Debra Petersen showcased a Saltfish Gundi on Plantain Chip Appetizer and a Seafood Stew of Dolphin (Mahi Mahi), Shrimp, Wahoo and Conch in a Creole Sauce over a bed of Rice.

	Although we missed the Deep End Bar's food selection, we did not miss their very fine display of tropical presentation. The palm trees were made of fronds and pineapple bodies, while elegantly carved and hand painted fruit remained to showcase their attention to theme. A winner in my book.

	Music for the evening was provided by the St. Mary's School Steel Band. Food lovers hanging out and eating near the music.

	Southgate Farms owned by Luca and Christina Gasperi exhibited a Fruit Display featuring an inventive Peacock formed out of living plants. Along with Elena Fisch, Wendell and Jonathan Welch and Tariq David, their display exemplified the beginnings, the fresh and tasty masterpieces of nature that we call 'food', before they are manipulated into the creations of man.

	And, of course, the night would not be complete without an entry from Divi Carina Bay's own restaurant, the Starlite Restaurant and Grille. Executive Chef William St. John and Sous Chef Camisha Lynch created a Grilled Marinated Shrimp with Mango, Payapa, Grilled Pineapple and Chipotle Salsa with Basmati Coconut Rice. The second offering was a dessert of Mango Cheesecake with Oreo Crust.

	More wine was being exhibited at Bellows International's station.

	There was a Raffle to benefit the St. Croix Foundation along with other memorabilia like booklets, t-shirts and aprons. The crowd mingled before the winners were announced, a few characters among them.

And the Winners Are...

Best Presentation 1st Place Tutto Benne 2nd Place Cultured Pelican 3rd Place Dashi

Best Vegetarian 1st Place Annie's Catering 2nd Place Southgate Farms 3rd Place Vegeria Restaurant

Best Local Fare 1st Place Annie's Catering / J&W Grocery 2nd Place Singh's Fast Food 3rd Place Pier 69

Best Dessert 1st Place Elizabeth At The Palms 2nd Place Hal Dal's 3rd Place Deb's Flava

Best Soups and Stews 1st Place Dashi 2nd Place Coconuts on the Beach / DeAnna's 3rd Place Tropical Treats

Best Appetizer 1st Place Bacchus 2nd Place Dashi 3rd Place Savant

Best Entree 1st Place Salud! Bistro 2nd Place Cafe Fresco 3rd Place Anything Goes Deli