October was a busy month in terms of promoting the cuisine of Trinidad & Tobago to the US market. In town were several American food writers at the invitation of the TDC (Tourism Development Corporation) and their experience was nothing short of whirlwind!
Wednesday October 15th they were the guests of the Hyatt Regency‘s monthly General Manager’s Reception.
The evening started off with relaxed drinks and conversation on the sea-front patio. The featured cocktail, a “Tropical Chill”, was a refreshing blend of orange juice, Angostura 1919 rum and Angostura bitters. I highly recommend this, when next you are there!
After a period of mingling we were escorted to a private area of the Hyatt’s Waterfront restaurant where a stunning ‘autumn’ tablescape was warmly received by our visitors from the North. We were quickly offered the hotel’s delicious house Naan bread, paired with three sauces (tamarind, apple chutney -my favourite-, and a cucumber-based raita)
So good, but it was time for appetizers and then the other courses!
Although, cow heel souse was officially on the menu I asked if it would be possible to have a vegetarian alternative. I’m happy to say that not only was my request quickly and graciously accommodated, it was also just an inventive as the originally created one. I was also assured by the chefs that vegetarian and vegan requests on existing menu items are never a problem.
Unfortunately a prior commitment meant I had to leave before the evening ended however I am so glad I stuck around for the curry goat. How gorgeous is this presentation?
Curry goat served in a half-coconut shell, anchored with mashed potatoes. Naan bread and curried mango on the side. This dish was extremely well-received by the food writers who were particularly amazed at the texture and flavour of curried mango.
Although the evening had to end for me at this point, the dinner was far from over. Let the menu set your imagination alight!
Great work from the Hyatt’s chefs. Their offerings constantly change so as not to elicit boredom from frequent visitors and guests. I can’t wait to see what they come up with next!