Emilio’s presents Chef Sydney Night

Emilio’s presents Chef Sydney Night

A four-course Barbadian themed tasting menu

Emilio’s presents Chef Sydney Night featuring a four-course tasting menu filled with Chef Sydney’s recipes from his native island of Barbados. The event will take place tomorrow, Friday, August 11, at 7:00pm. The price is US $59 per person.

Chef Sydney has a passion for elevating classic Caribbean flavours to create unique and colourful plating cuisines. “I am excited to share my Barbadian cuisine with Emilio’s guests and the island,” said Chef Sydney in anticipation of Chef Sydney Night.

Emilio’s owner and renowned St. Maarten foodie Su Wathey exclaimed, “Chef Sydney’s creations are a Caribbean-French fusion! His explosive energy, Caribbean style and culinary passion for including fruit chutneys and exotic flavoured oils create cuisines where you can taste the Caribbean and passion in every bite!”

“You can really taste his passion in the food!” Norman Wathey remarked.

Chef Sydney graduated from culinary school in Barbados and began as a line cook at the five-diamond resort in Barbados, Sandy Lane. He then moved to St. Lucia and worked as an Executive Chef at several five-star luxury resorts including Jade Mountain Resort, Hotel Chocolat and Sugar Beach. He joined Emilio’s as the Executive Chef in May 2019 and had this to say about the move: “It was time for a new challenge and St. Maarten is the culinary capital of the Caribbean, so you must be the best at all times!”

Chef Sydney now considers Emilio’s and St. Maarten his home and contributes to the community, including teaching culinary arts pro bono at the St. Maarten Vocational and Technical School.

Chef Sydney Night will include a four-course prix fixe menu featuring traditional Barbadian dishes, but with nouveau twists. It will begin with Barbados’ national dish – the Pan-Fried Flying Fish, with Okra Fungi and Bajan Creole Sauce. The second dish incorporates Barbados’ world famous rum, Mount Gay, with Roasted Pork and Crack Molasses. This is followed by another classic: Coal Pot Glazed Tamarind Dorado with Mango Souskig. The evening will conclude with a uniquely Bajan, warm Cassava Pone with Vanilla Bean Sauce.

To join Emilio’s and Chef Sydney on this special evening, you can make reservations by contacting Emilio’s at phone/WhatsApp +1 (721) 522-1848.

The Daily Herald

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