For the past few days I’ve been reviewing the recently held Sauté Trinbago food event. If you’ve been following along I hope you have enjoyed the photos and videos that I’ve shared. If you’ve missed any of the posts to date you can quickly catch up by clicking the series navigation bar above this post, or if you are reading this via RSS I have included a handy link box at the bottom of this one as well

Overall I thought that Cloud Nine Promotions, the organizers of the event did an amazing job, I also thought however that there were some areas for improvement. I will outline both (as I see them) below.

Pros:

• Truly all-inclusive - once you entered the gates everything was truly covered by the cost of your ticket. Even with my Taste T&T Gourmet ticket there were ‘premium booths’ that charged additional fees. So this was greatly appreciated.
• Safe and secure surroundings, steady visual police presence – it’s not often that I feel truly relaxed at public gatherings, and in this case I definitely did. All must be praised for their vigilance, especially with that much free alcohol on tap!
• Cleanliness was maintained – garbage bags and receptacles were prominent throughout the layout. They also seemed to be replaced at intervals as I never saw any overflow.
• Rich entertainment – As you can see from the photos from the start of the festival to the end, there was never of shortage of locally derived sights and sounds. Kudos!
• ‘Street food’ was extremely well represented – one of the criticisms of Taste T&T was that there were too many gourmet options. Alhough I am a huge fan of gourmet (hey it’s in my name!), as these menus were only available at a prepaid price, it was a valid criticism. The person walking in with $50TT in their pocket was unable to enjoy any local offerings, whether it be doubles, aloo pie, sugar cake, whatnot. This was definitely -not- the case at Sauté Trinbago. Even better, they made no geographic division between the offerings of local vendors and that of local restaurants. Unlike Taste T&T which did create separate areas for both.

Cons:

• Poor Promotion – Who knew about this event? How was it promoted? These were valid questions I believe as this event should and could have been better attended. I myself only learnt about it via a press release in the Trinidad Guardian some days before it was held. I was later sent by a Twitter follower, a similar release in Newsday. Although press releases are great, I’m curious what other avenues were explored. If I had not seen that issue of the Guardian I would still be unaware that there was anything called ‘Sauté Trinbago’ and I’m not the only one.

• Poor Social Media Outreach – Talking to other local food bloggers none of them knew about Sauté Trinbago. Zero. Zilch. As WizzytheStick commented:

“I drove by this event on my way to the zoo with my kids. I saw the people but did not know what it was. “

Sauté Trinbago seems to have been a bit confused as to how it position itself. It billed itself as a premium all-inclusive culinary event but seemed to prefer to promote itself via avenues like Triniscene, Scorch and Facebook. Now I for one don’t pick up Scorch (nor do I believe do many (if any) of the other local food bloggers), neither do I visit Triniscene (and I’d venture to say it’s not a regular visit on their internet trolls either). None of us are certified fete addicts or devout partygoers, we are however passionate about Trinidad culture and cuisine – which is what Sauté Trinbago said it was about. Yet, the promoters never sought to contact any of us to get the word out to our readers, other ‘foodies’. There was no genuine social media plan or campaign on their part, outside of the established party/carnival channels, which I’m not sure was the sole demographic (or best) to pursue for this event.

So what about Facebook? What’s the problem there? Well nothing. However their only presence on Facebook was a private profile which one had to ‘add as a friend’ rather than a public page. The logic behind that decision baffles me, and I hope it was more done out of ignorance than as part of some deliberate “premium” strategy. With a Facebook page they could have done so much more to share tastes of what the event was going to hold to their followers, and their followers could have in turn shared that information. More importantly, that information would have been viewable by people without Facebook accounts. I saw the YouTube video that they created (after much searching for -some- information) and wondered how it had been intended to be used.

Several people who did know about the event beforehand told me that they were not ‘sold’ on the idea so they didn’t attend. After seeing my posts they now regretted not attending. I myself was not sold, and only went because I thought if nothing else, it would provide some new content for this site. The ticket purchase was a leap of faith more than anything else.

A golden opportunity was lost then to get the word out, to let people know what they would get, and to reach out to people who are already ‘sold’ on what they were promoting. Better job next year!

• Lack of Vegetarian Options – we always like to boast about our diverse multicultural population. Part of that diversity means that there is a relatively large percentage of people who don’t eat meat for health, ethical, or religious reasons. Even many people who do meat, for religious reasons will choose vegetarian or fish if they can’t certify the meat’s origin. Of course no one can attend to every variation in dietary observance, which is why I recommend vegetarian options as a way to cover everyone in one sweep. It would be great if every stall at events such as these had a vegetarian option (like Benihana did). Even if they only supplied 1/2 the amount and ran out quickly, at least the option was there!

• Lack of Vendor branding – The branding of stalls at Sauté Trinbago was puzzling to say the least. Restaurants clearly displayed their names, and then you had stalls called “Roti”. Huh? I personally would have loved to have known who was providing these foods, where they were located, and how to reach them after the event. In the haste of the moment it was not always opportune to get all this information from the food workers, however some co-branding and take away literature would have been nice. I’ve already mentioned Hanif & Sons Doubles several times in this series because they were -that good- however I have no idea their location and if I knew more I would definitely share.

One such generic stall “Crab & Dumpling” – decided for themselves to hang up a sign letting you know that they were “Maggie’s Catering” and how to contact them . Which just goes to show, that vendors have a responsibility as well to make sure that they get the most out of these events, regardless of what the promoters provide.

• Taste T&T’s gourmet ticket option was a big draw like it or not. I’m not sure how Sauté wants to blend the two worlds of local culinary presentation moving forward but I think that the option of ‘finer dining’, especially with the all-inclusive presentation (maybe as an add-on?) would be well-received. Again, I think a confusion was made between the local foodie/restaurant crowd and the fete-centric crowd. Of course there is going to be overlap but there are huge segments of both who remain rather separate. And for $400TT our expectations of what/who we want to see to attend will be rather different. A food event with live entertainment is not the same thing as a fete with food.

So there it is. If I had to give them a grade it would still be a solid A. The pros far outweighed the cons once one was at the actual event. The majority of the cons had to do with why I think more people were not there. I hope that this series continues to be read and that next time more people will be inclined to give it a chance.

Here’s to Sauté Trinbago 2011!

Sauté Trinbago Link Roundup

• Sauté Trinbago is Today! (video)
• Sauté Trinbago 2010: Part 1 – Arrival (video)
• Sauté Trinbago 2010: Part 2 – Blue Devils & Moko Jumbies (video)
• Sauté Trinbago 2010: Part 3 – Picton Folk Performing Company (video)
• Sauté Trinbago 2010: Part 4 – The Evening’s Entertainment (video)
• Sauté Trinbago 2010: Part 5 – Oasis Carnival Band Launch 2011 (video)
• Sauté Trinbago 2010: Part 6 – Shurwayne Winchester (video)

View my full Sauté Trinbago 2011 playlist (21 videos)

Last to the stage was soca artiste Shurwayne Winchester. I was blown away by his set, which felt more like a mixtape on steroids. Seamless and flawless, he and his band (Y.O.U) combined elements of hiphop, his own soca hits (and those of others), and also wisely drew kaiso classics into the tapestry, creating a beautiful showcase of local music that also embraced the world beyond.

By this time my memory card was almost full, and I was cursing myself for not carrying along a third. Never had I anticipated though that there would have been so much to see! As I result, the below was all I have to share of his performance. However, if you talk to anyone who was there, I’m sure they’ll share my view

Completely in his element, Winchester was relaxed and confident. He had the crowd responding to his every command and clearly loved it. His live show has really evolved, as has his visual style. Kudos to the preppy attire!

As the last chords rang out, I knew my back and feet would kill me in the morning (Trinigourmet is getting old y’all!), but it was soo worth it. Not only Shurwayne’s set, but the whole Sauté Trinbago experience itself. Were there things I’d like to see handled differently next time around, of course. But more time for that in my roundup post. Until then, praise is given where it is deserved and praise is definitely deserved. Cloud Nine Promotions delivered an exceptional experience, that was safe, secure, clean, and just a joy from start to finish.

At this point, there was nothing left to do but go home, smiling all the way

Next: Sauté Trinbago 2010: Part 7 – Closing Thoughts

The next thing on the evening’s agenda was the launch of a new Carnival band Oasis. From the opening notes of Shakira’s “Ojos Asi” I was drawn in…

All in all I think that Oasis did an exceptional job presenting their inaugural face to the world.

By the end of that showing I was ready to pay down my deposit! (then I remembered I have bills and other things to save up for)

The only thing left now was the grand finale!

Tomorrow: Sauté Trinbago 2010: Part 6 – Shurwayne Winchester

The Shiv Shakti dancers have been a fixture in local cultural performances for as long as I can remember and I always love the energy and joy that they convey. If you are unfamiliar with them, do check out their most famous appearance in Chris Garcia’s “Chutney Bacchanal” video. It doesn’t hurt that with their immaculate makeup, bling and hairstyles they always looked especially divalicious and glamorous to me as a child. Unfortunately I was unable to capture the first minute or so of their performance, which had more classical Indian dance elements. I had hoped that they would perform several songs, but alas it was not to be. This was it. Hopefully you can still feel the vibe

Following Shiv Shakti was the Alternative Quartet. I last saw them at Taste T&T 2008. Although their lead female violinist viola player appears to have changed, they still had the same dynamic visual presence and unconventional approach to material (a symphonic ‘Palance’ was part of their repertoire). Unfortunately, I did not record their performance, but you can get a taste of their style in my video of their Taste T&T outing.

I did however manage to capture these images…

After their performance the announcer stated that coming up next would be the much anticipated launching of Oasis, a new Carnival band. Dil-E-Nadan had been billed as one of the night’s performances, but I guess that was not to be. Taking that moment as my chance to finally fill up on the local sweets which I had not wanted to rush to before sampling ‘actual food’, I headed back to the food stalls. Apparently every one of the attendees had gotten there before me! Aiaiai, that will teach me next time. They had had plenty tamarind balls, sugar cake and red mango too!!

Many of the stalls at this point were closing, and the ones that weren’t were doing brisk transactions as many patrons it seemed were now ready to ‘chow down’ (after filling up on sweets it appears )

I had fully intended to head home at this point, however I was having such a great time that I kept wondering what was next. Besides, I really wanted to see Shurwayne Winchester, who it appeared they were saving for last. After my umpteenth Shandy, I figured hey why not stick around and take in ‘d beads and feathers’. I’m glad I did …

Tomorrow: Sauté Trinbago 2010: Part 5 – Oasis Carnival Band Launch 2011

Prior to last Saturday’s performance I was completely unaware of the existence of the Picton Folk Performing Company. As a result, I feel really grateful to Cloud Nine, the organisers of Sauté Trinbago, for the exceptional level of talent which they allowed to shine from the event’s start to its end.

Opening with a young charismatic performer, I could barely believe the level of sheer talent which was on display for what felt like almost an hour. The non-stop flow of the performances, the intricate choreography and the sheer dedication and discipline that was clearly upheld by all involved was nothing short of inspiring. In the clip below they do an amazing limbo presentation. Like the steelpan, the limbo is an indigenous creation of Trinidad.

From Wikipedia:
“Consistent with certain African beliefs, the dance reflects the whole cycle of life”. “The dancers move under a pole that is gradually lowered from chest level, and they emerge on the other side, as their heads clear the pole, as in the triumph of life over death”. This dance is also used as a funeral dance and may be related to the African legba or legua dance.

Later that night I decided to learn more about who they were online. From an extremely moving profile on TriniView.com, it became evident that this company not only makes a huge contribution to the local cultural landscape, it’s also an immensely emotional and physical respite for the young people who comprise its majority. At the time of the article (2009) they were looking for a permanent premises to use as a rehearsal space. I certainly hope that they found it, and I hope that the public and private sectors become more aware for grassroot ventures such as these to be supported and funded.

Some key excerpts:

“We are dealing with young people from the age of three to nineteen. They are young people who need to be motivated and inspired. They are also willing young people who are educated and talented in all aspects you can think about. We even have members of the group here who are at the age of eighteen and nineteen teaching music in South East. We have Panmen and young dancers who go out and represent us in talent shows and come back with good results.

The group has members who are tutoring young people in the afternoons for their exams and who are really illiterate in certain areas. We try to help them in every area we can afford to.”

- Carlos Griffith, PRO and dance choreographer of the Picton Folk Performing Company

“I have been a member of the Picton Folk Performing Company for four years now. This group has been like a family to me and they have helped me to go further in my dancing. My blood family didn’t approve of me being here. When I came into this group they started to treat me differently and sometimes this group makes me feel like they are my only family because I cannot depend on them at home. Right now, I am going up for CXC Exams and a little boy is going up for Common Entrance this year. I needed some tutoring so Mr. Stephen Singh, a member of the group is giving us classes on evenings. The kind of things this group has done for me, my aunts and them back home have never done.”

- Afisia Charles

Read the full article: Picton Folk Performing Company Pleas for help here

The community which these performers are from, Laventille, is one which is oft maligned and dismissed by the populace at large. Moments like the ones I saw remind all of us that talent and ideals know no geographic boundary, and nurturing and respect are environments which all of our citizens have a right to expect and demand!

With night time fully upon us I decided to revisit Hanif & Sons for a proper doubles. My appetite was so whetted by that amazing aloo pie that I couldn’t wait to sample what their actual doubles was like (divine!). Doubles and another Gatorade in hand (oh how I was loving this all-inclusive deal), J and I found a bench away from much of the activity and looked on.

A Flavorite man moved through the crowd giving away lollies. It would have been great if there had been a sno-cone man as well (my real Achilles heel), but a Flavorite lolly would definitely fit the bill. At that point the sound system dipped once again, signifying that it was time for another act to take the stage…

Tomorrow: Sauté Trinbago: Part 4 – The Evening’s Entertainment Continues…

Terrifying to the uninitiated eye, these maniacal characters have always filled with me awe. Famous for harassing and cajoling bystanders into handing over monies (‘pay de devil’) the more one observes them the more one begins to see the twinkle in the eye, the enthusiasm of portrayal, and the rhythmic harmony which they never step out of with their ‘impish’ rhythm sections always in tow. However, don’t let down your guard! In keeping with their name, they can also go from playful to threatening in the blink of an eye.

From the National Library Information Service:

JAB MOLASSIE

Jab is the French patois for ‘Diable’ (Devil), and Molassie is the French patois for Mélasse (Molasses). The Jab Molassie is one of several varieties of devil mas played in Trinidad and Tobago carnival. The costume consists of short pants or pants cut off at the knee, and a mask and horns. The jab malassie would carry chains, and wear locks and keys around his waist, and carry a pitch fork. He may smear his body with grease, tar, mud or coloured dyes (red, green or blue). The jab molassie “wines” or gyrates to a rhythmic beat that is played on tins or pans by his imps. While some of his imps supply the music, others hold his chain, seemingly restraining him as he pulls against them in his wild dance.

The differences among the various forms of devil mas were once distinct, but have become blurred over time.

While the devils cajoled, the jumbies danced.

I wondered, as I watched, if they came from the well-known Dragon Keylemanjahro School of Arts, which was also the subject of the book ‘Moko Jumbies’. They were so young!

From Wikipedia:

While the god Moko is from the Kongo (or Congo) and Nigeria, from the Nuapa people, Trinidad has added their own touch to him. Moko, in the traditional sense, is a god. He watches over his village, and due to his towering height, he is able to foresee danger and evil. His name, Moko, literally means the “diviner” and he would be represented by men on towering stilts and performs acts that were unexplainable to the human eye. In one remote tribe, the Moko rises from a regular mans’ height to the skies fluidly with no help and descends similarly to leave others to wonder how he performed such an act.

The Moko arrived in Trinidad by “walking all the way across the Atlantic Ocean from the West coast of Africa, laden with many, many centuries of experience, and, in spite of all inhuman attacks and encounters, yet still walks tall, tall, tall. (John Cupid, Caribbean Beat)” The idea of the Moko survived by living in the hearts of African descendants during slavery and colonial life to eventually walk the streets of Trinidad in a celebration of freedom, Carnival. While this figure was rooted in African heritage, Trinidad adapted the figure, notably by adding on Jumbie or ghost to the name. The by the early 1900’s Moko Jumbies had become an element of Trinidad’s Carnival. This figure would walk the streets of Port of Spain and other cities protecting the city and revelers from evil. As part of his role in Carnival the Moko Jumbie would accept donations from onlookers in upper floors of buildings.

I always get a strong sense of peace and joy when in the presence of moko jumbies, maybe I can now attribute that to a subconscious recognition of their traditional role as protectors

More stands were beginning to open at this point but unfortunately (for me) most did not offer vegetarian fare. It continues to amaze me how little consideration food establishments give those who veer away from meat-based diets (whether for ethical, health or religious purposes). Although I am not a full-time vegetarian, like many people who follow various religious prohibitions, a vegetarian/fish diet is usually the most practical one for me to follow when dining outside of the home.

Indeed, one of the things that intrigued me in the promotions for Sauté Trinbago was the offering of a vegetarian pelau. However, when I approached that stand they stated that they were only offering chicken

Fortunately Hanif & Sons Doubles came to the rescue. Although they stated that they wouldn’t be serving doubles until after 6p.m., they were happy to hand out aloo pies, slit and filled with one of the best channa (chickpea) fillings I’ve -ever- tasted. That thing was heaven! Walking back to my bench, I grabbed an ice-cold Gatorade. Perfect for staving off the now steamy Sunday heat.

J opted for a beef roti from a stand called, cryptically enough ‘roti;. He said it too was wonderful, but unfortunately I was not able to partake at that time.

As we sat and ate, we watched the slowly growing crowd. There was a calm lull in the music and the crowd. Even the devils and jumbies seemed to use this time to recoup and recalibrate.

But, I didn’t want to rest! Growing uncomfortably curious about the steady group of people assembled in front of the Grey Goose Vodka stand I ventured closer.

Daiquiris were on call! I immediately put in my request for two! (1 raspberry, and 1 pina colada if you please) MMM…

Above me, at the bar, the rhythm section continued going, even as the devils rested. These guys were unwavering and really stayed in good spirits the whole time. Once they realized I was photographing them they started actively hailing me out, and hamming it up. Too funny

Although she remained silent throughout the festivities, one of the day’s real stars was the Queen Royal College main building. Newly renovated, she was nothing less than stunning and regal. A fitting backdrop for everything that went on.

As the sun continued its slow descent the blue devils took advantage of the fading light to begin their traditional fire-breathing show.

This fella had one of the most expressive portrayals I’d ever seen. I simply loved looking at him!

Eventually however I had to pull away. Especially as I started to hear drumming coming from the main stage. A voice stated over the loudspeakers that the Picton Folk Group was about to begin. Curiousity, more than anything else, drew me forward. Little did I know that I was in for an extremely magical performance…

Tomorrow: Sauté Trinbago Part 3 – The Picton Folk Performing Company

I had grand expectations for this event (in no small part due to its $400 TT price tag) and I am happy to say that for the most part those expectations were met.

Arriving at Queen’s Royal College as the festivities started, you would have been forgiven for thinking that you were in a soggy temperate land and not on a vibrant tropical isle.

As light drops strengthened into a steady drizzle I wondered if the event would literally be a ‘wash’ and if the skies would deter ticketgoers from attending.

From the first steps past the gates’ signage an attention to detail was evident, from the branded booths to the elaborate horticultural displays which would be clad in steadily changing light displays as day gave way to night.

Greeting entrants immediately were two alcoholic stands. One plying Bailey’s, the other Hennessy. Well yuh dun know yuh gyul fix up wit’ both!

As I turned to my left I then saw a huge Breathalyzer poster. (Hmmm… good thing I wasn’t driving!). Inhibitions rapidly melting away, I was now in a very well-disposed frame of mind to enjoy whatever else the afternoon brought, dark skies notwithstanding.

As if to validate my positive outlook, a group of young moko jumbies arrived on the scene

And a steelband began to play:

Entering the open area behind the main facade we found a literal free for all of beverages.

Pepsi for the taking!

Carib Shandy on tap!

From beginning to end the experience was truly all-inclusive, as everything was covered with the price of admission. I had walked with a little ‘sumtin’ just in case, but there was really no need.

Looking for something to cut my teeth on I was drawn to one of the few stalls that was open, Benihana. Although Benihana has been in Trinidad for several years now, I’ve never been to it. For a chain franchise I was pleasantly surprised at the sushi, and I was extremely grateful that they provided a vegetarian option (unlike the majority of vendors I would come to realize as the day wore on).

Sitting at one of the many tables, I looked around at the still relatively sparse crowd. Fortunately the sun was beginning to re-emerge and so I decided to take another walk around. That’s when my eye caught the arrival of the Blue Devils…

Tomorrow: Sauté Trinbago 2010: Part 2 – Blue Devils & Moko Jumbies…

Voting on this month’s winner now begins. Get your votes in to HHDD@TriniGourmet.com, you have until October 12th Now, on to the roundup!

SAVOURY TARTS

Recipe: Asparagus and Pumpkin Tart Blogger: I-Ling of Feed Me! I’m Hungry!! Location: Melbourne, Australia With fluid poetic prose I-Ling paints a vivid picture of how this luscious tart came into being. It definitely sounds as though her kitchen is a happening place to be!

Recipe: Caramelised Onion Tart Blogger: Shaun of Winter Skies, Kitchen Aglow Location: Auckland, New Zealand Inspired by Donna Hay’s Caramelized Onion and Anchovy Tarts (shown below), Shaun decided to make his own caramelized onion tart using homemade pastry dough (w00t!) and his own take on caramelised onions. To top things off he even added mascarpone cheese, delish!

Recipe: Caramelized Onion & Anchovy Tarts Blogger: Sarina Nicole of TriniGourmet Location: Trinidad My submission this time around came straight from Donna Hay magazine. It was my first attempt of one of her recipes and I confess that I am now hooked!

Recipe: Chervil and Egg Custard Tart with Tomato and Capsicum Salsa Blogger: Pam of Backyard Pizzeria Location: Victoria, Australia Pam’s entry was the inspiration behind this round up’s title. Her entry had me chuckling from start to finish as she detailed an amusing case of ‘selective’ deafness on her husband’s part re: this month’s theme. Just as last month’s theme forced me to confront my fear of making pasta from scratch, this month’s theme forced her to confront her fear of pastry. Fortunately she had nothing to fear. The tart looks divine!!

Recipe: Miniature Pizza Tartlets Blogger: Hilda of Saffron & Blueberry Location: Paris, France I don’t know how she did it, but Hilda was able to submit not just one tart recipe this time around, but two! This, her first submission, is for a savoury pizza tartlet Bon Appetit!

Recipe: Spicy Fresh Corn Tart with Chipotle Cream Blogger: Dolores of Chronicles in Culinary Curiosity Location: San Francisco, USA\ Like some of the previous bloggers, Dolores is developing her confidence in seeing recipes less as rules set in stone, and more as guidelines for creative fancy. Her Spicy Fresh Corn Tart with Chipotle Cream is a joyful improvisation on a standard Cooking Light recipe.

Recipe: Tartes Tatins of Caramelized Red Onion and Goat’s Cheese Blogger: Joey of 80 Breakfasts Location: Manila, Philippines This time around Joey in the Philippines breaks one of his unwritten rules and submits a *gasp* non-Donna Hay recipe to the roundup. With a picture and title this captivating though I don’t think she (or anyone else) would mind

SWEET TARTS

Recipe: Butterscotch Tarts Blogger: Steph of A Whisk and a Spoon Location: Sydney, Australia The timing couldn’t have been better for Steph of A Whisk and A Spoon. The theme of this month’s round (tarts) co-incided with her having leftover chocolate tart dough in her freezer. Never having been a fan of butterscotch, I knew she was on to something when the picture of her butterscotch tarts made me salivate and endeavour to give them a try in my own kitchen! Glad to accomodate ya Steph!

Recipe: Candied Lemon and Lime Tarts Blogger: Desie of Maybahay Location: Sydney, Australia Desie prepared Donna Hay’s Candied Lemon and Lime Tarts for a lovely tea party that she had with her girls. I certainly hope she has room for one more guest the next time around

Recipe: Caramelized Pear Tart Blogger: Melody of Fruittart Location: Illinois, USA Melody of Fruittart tackled a topic this time around that I think every food blogger has wrestled with at one time or another. How much does one say about one’s culinary mishaps when they occur? Well I think we’ll all agree that to some extent we all gain some reassurance and confidence from learning that others run into less than stellar kitchen moments. In Melody’s case quick thinking on her part saved the day and I think that even if the results veered from the original recipe they are quite stellar none the less

Recipe: Chocolate Cherry Macaroon Tart Blogger: Eunice of Lemon Almond Location: Singapore Initially Eunice thought that this challenge would be the perfect opportunity to overcome her fear of pastry, that was until she found a tart recipe that *gasp* didn’t require any! Sneaky sneaky Still with chocolate AND cherries who could blame her?

Recipe: Chocolate ganache and coffee caramel tart Blogger: Linda of Make Life Sweeter! Location: The Hague, The Netherlands Linda made her Chocolate Ganache and Coffee Caramel Tart using Donna Hay’s recipe for sweet shortcrust dough. After considering several flavour pairings for her chocolate ganache she finally settled on some coffee caramels that she had on hand from another food event. I think you’ll agree that the pairing looks (and I’m sure it also tasted) out of this world

Recipe: Chocolate Tartlets with Candied Grapefruit Peel Blogger: Tami of Running With Tweezers Location: Georgia, USA It took Tami of Running With Tweezers more than a few tries to perfect the pastry for her tartlets (I’m blaming the oven ) but in the end the results were nothing short of mouthwatering AND breathtaking! Love the interesting use of candied grapefruit peel, definitely not something that I see (or hear about) on a daily basis!

Recipe: Classic Berry Tart Blogger: Elisabeth of A Pinch of This, A Dash of That Location: Southwest United States Elisabeth’s submission this time around is a Classic Berry Tart from Dorie Greenspan’s “From My Home To Yours”. I’ve heard a lot about Dorie Greenspan via the food blogosphere and after seeing the outcome of this recipe I am even more determined to get my hands on 1 (or more) of her books!

Recipe: Freeform Fruit Tart Blogger: Barbara of Winos and Foodies Location: Auckland, New Zealand Barbara, the creator of Hay Hay it’s Donna Day, didn’t let a pesky thing like a vacation and computer troubles get in the way of getting her submission in, and on time . Written on another computer, and baked in another kitchen, her ‘Freeform Fruit Tart’ is easily adapted to whatever fruits may be in season in your locale

Recipe: Lemon Almond Blueberry Tarts Blogger: Helen of Tartelette Location: South Carolina, USA Helen’s tale of how her family got involved in the making of her Lemon Almond Blueberry Tarts had me smiling from start to finish Probably one of the few times when I’m made aware that I do have the makings of a little ‘biological clock’ ticking somewhere… Those tarts look heavenly and I’m sure they tasted just as swell

Recipe: Mango and Mascarpone Cheese Tart Blogger: Mansi Desai of Fun and Food Location: California, USA Mansi’s Mango and Mascarpone Cheese Tart combines two of my favorite dessert ingredients in one sweet and creamy go Yay for Food Network and Mango fans !

Recipe: Miniature Blueberry-Lemon Tartlets Blogger: Hilda of Saffron & Blueberry Location: Paris, France Hilda’s back for her second go at this month’s theme. This time it’s a sweet miniature blueberry and lemon tart that looks like it belongs in the store window of a chichi patisserie Now I’m all nostalgic for fresh blueberries, I haven’t had any since I left the US, and that was over 7 years ago!

Recipe: Pear Tart Blogger: Cakelaw of Laws of the Kitchen Location: Australia A round of applause everyone to Cakelaw. It’s her first time submitting to Hay Hay it’s Donna Day, and I sure hope it won’t be her last! Like me she makes her recipes choices based on what she has on hand (and more importantly what products are reaching their expiration dates hehehehe!). She modified a Donna Hay recipe for peach tarts by using pears instead, although she wasn’t too thrilled with the end results I think the tart looks great. I can’t wait to see what she comes up with the next time around

Recipe: Pomegranate and Quince Tart Blogger: Eva of The Golden Shrimp Location: Basel, Switzerland For the longest while pomegranate has been on my list of ‘mystery foods’ to try one day. That along with rhubarb and leeks. This submission of a Pomegranate and Quince tart has only increased my desire and curiousity. The fruit looks positively jewel-like, and you can tell that Eva is a true culinary adventurer by her creation of a chickpea-cardamom tart shell Kudos!

Recipe: Puffed Plum Tart Blogger: Brilynn of Jumbo Empanadas Location: Canada Last but not last is Brilynn all the way north in Canada Brilynn was the first food blogger to introduce me to the phenomenon that is Dorie Greenspan. Not surprisingly, her submission this time around is from *drumroll please* Dorie Greenspan This Puffed Plum Tart appears almost too picturesque to consume. I’m sure each juicy sweet slice was devoured with a smile!

Well that ends this month’s roundup of Hay Hay it’s Donna Day. I really had a blast hosting things this time around. Going through the entries I came across so many new (to me) food bloggers (as well as revisited old faves ) . I hope you enjoyed this month’s submissions as much as I did and remember that you have until October 12th to get your votes in Send them to HHDD@TriniGourmet.com and I’ll post the winner on the 13th. I’ll announce the prize at that time as well Happy Voting!!!