In the Community

Five winners were selected by a panel of the BVI's top chefs and resort manager at the Sol gas My Favourite Recipe online promotion tasting event hosted on Saturday, September 22, at the Spyglass Lounge, Treasure Isle Hotel. Gewan Ramphal, Kevin Stoddard, Angela Smith, Keisha Donovan, and Alisia Browne were put through their paces by the judges to emerge as the respective culinary prize winners of the Appetizer, Entree, Dessert, Baked Savoury Goods, and Baked Sweet Goods categories. Ms Browne also took the overall grand prize of a year's supply of Sol cooking gas.

Chef Davide Pugliese, Wali Nikiti, Chef Kenneth Molyneaux, Treasure Isle, Chef Henry Prince, H Lavity Stoutt Community College, and Mr Wilbert Mason, General Manager, Peter Island Resort, tasted and scored dishes prepared by a total of nine contestants whose submissions had made the finals.

 Gewan Ramphal, who enjoys experimental cooking as an occasional hobby, prepared his favourite and original recipe for Hot Juicy Wings. Kevin Stoddard cooked, presented, and served the winning entry of Broccoli Cheese Casserole, and Angela Smith's dessert presentation of Chocolate Ancho Creme Brulee decorated with edible gold leaf wowed the judges. Keisha Donovan's winning recipe for Johnny Cake  was handed down to her by her grandmother and she shared that the dish originally was known as 'Journey Cake' for its weighty consistency that helped travelers sustain their energy. Alisia Browne revealed that the secret to the success of her version of Carrot Cake was the addition of select spices to the recipe.

Other finalists and their submissions included Linette Rabsatt, Salmon Fritters, Ann Roberts, Chicken Palau, Sheryl Matthias, Sweet Potato Pudding, Camille Gumbs, Caribbean Fruit Tart. Each of the contestants presented their dish to the panel of judges who then allotted points for visual appeal, taste, and originality of recipe. The overall winner was selected on the highest score awarded.

The online competition was part of a Sol LPG (Liquefied Petroleum Gas) promotion which ran from July 1 - August 31 and was open to all BVI residents over the age of 18 years to submit their favourite recipe.

"We always aim to come up with interesting initiatives as a way of engaging the public with our fuel products and this Sol gas favourite recipe competition has been a success," said Deborah Benjamin, country manager for Sol. "The chefs and Mr Mason really took it up a notch and their professional advice was well received by the contestants who, despite some nerves, seemed to enjoy the evening. It was a fun occasion and we plan to host the event again next year."

Sol is the largest petroleum company in the BVI and supplies Sol LPG to commercial and domestic customers throughout the BVI for cooking and to power household and commercial appliances.  Sol is a committed supporter of community initiatives including the BVI Spring Regatta and Sailing Festival, the Royal BVI Sailing Club Junior Sailing Programme, Virgin Islands Search and Rescue, the Leverick Bay Poker Run, the Green VI Glass Studio, the Family Support Network, and is a partner of the BVI Athletics Association.

Winning Recipe

Carrot Cake - Alisia Browne

Ingredients
2 cups of floor,
2 cups of sugar
2 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of cinnamon
1/4 teaspoon nutmeg
Dash ground clove
1/4 teaspoon ground ginger
1/2 teaspoon of salt
2 cups of grated carrots
1 1/4 cups of vegetable oil
4 large eggs.
 
Instructions
Combine flour, cinnamon, baking powder, baking soda, salt, and spices and stir and set a side.  Combine eggs and oil and whisk until light and fluffy.   Add sugar to the eggs and oil mixture a little at a time until all the sugar has been poured into the mixture.  Continue beating for about 2 to 4 mins until the sugar looks almost dissolved.  Next add the flour mixture to the combined eggs, oil and sugar mixture a little at a time.  The blender should be on stir setting at this time.  Once the flour mixture is completely added. Increase the speed of the mixture to about medium then add the carrots and let it beat for about 2 to 4 minutes.   Bake at 350 degrees in grease pans or grease and floured pans.