St Lucia Food and Rum Festival Scores High

St. Lucia may have produced a gem in the just concluded Food & Rum Festival, one that may very well put it on par with well-known food festivals across the world.

The Festival, which ended Sunday night at the Pigeon Island National Landmark, left in its wake pleased, well-fed patrons; a better informed group of fish vendors; a more intelligent group of bartenders; praises for locally grown produce; an excited group of people at the Tourism Authority and at the Prime Minister’s Office; and a weary but enthused group of about 200 local, regional and international journalists, among other things.

Workshops by chefs from several of the island’s top hotels instructed fish vendors, primarily from the village of Anse-la-Raye, on how to prepare rum-infused fish diets leaving the vendors more informed about ways in which fish can be prepared.

A workshop at the Landings attended by bartenders from around the country also gave them an education on the various drinks they could shake up using the 32 types of rums that were available at the Festival. They are now more knowledgeable about rums and the experiences they could create out of mixing them with other ingredients to produce exciting drinks.

And the praises showered on locally produced foods by internationally acclaimed chef, American Marcus Samuelsson, who visited the food market in Castries last week to purchase produce for the celebrity dinner he prepared on Saturday night, a replication of what he prepared at Barack Obama’s first state dinner using local ingredients, seemed to have scored high points with just about everyone.

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