Events / Dinner

Stars of the West Indies

Presented by West Indian Chefs Alliance

Tue, June 13, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Reservations Policy

Digby Stridiron

Balter, St. Croix, U.S. Virgin Islands

Shorne Benjamin

The Shop at Andaz Fifth Avenue and Shorculinaire, Inc., NYC

Jamilka Borges

Spoon, Pittsburgh

Shaun Brian

Ocean 362, St. John, U.S. Virgin Islands

Neil Cline

De Loose Mongoose, Tortola, British Virgin Islands

Jose Enrique

Jose Enrique, San Juan, Puerto Rico

Xavier Pacheco

La Jaquita Baya, San Juan, Puerto Rico

Erika Cline

Bleu Chocolát and De Loose Mongoose, Tortola, British Virgin Islands

Frank Robinson

BES Craft Cocktail Lounge, St. Croix, U.S. Virgin Islands

The West Indies may be known for its pristine beaches and luxury resorts, but thanks to chefs like Boot Camp alum Digby Stridiron, its dining scene is also making waves. For this dinner, Stridiron returns to the Beard House with a cadre of Caribbean chefs to showcase the best of the region’s cuisine.

Click here to view photos from the event.

Menu

Hors d’Oeuvre

Shaddock-Cured Skuna Bay Salmon with Passion Fruit, Preserved Mango, and Avocado 

Pork with Shallots and Mustard 
 
Saltfish Cakes
 
Crispy Pigs' Tails
 
Guanime Dumplings with Charred Octopus, Shrimp Chicharrones, Avocado, and Clam Escabèche 

Landmark Vineyards Overlook Chardonnay 2014

Frank Robinson Cocktails: 
The Queen and Company > Chai Rum with Charred Orange–Bay Leaf Syrup and Guavaberry Liqueur    
The Creque Dam Lime > Hibiscus and Lemongrass–Infused Gin with Ginger–Lime Syrup and Carbonated Limeade Soda    

Dinner

For the Table > Johnnycakes and Coconut Bread 
 
Saffron-Cured Fluke with Leeks, Roasted Peppers, and Aged Sherry

Landmark Vineyards Overlook Chardonnay 2014
 
Passion Fruit Butter–Poached Octopus with Salt Pond Salt, Whipped Feta, and Pumpkin Seed Oil 

Justin Sauvignon Blanc 2016
 
Jerk Duck Confit with Plantain Purée and Pickled Red Onions

Landmark Vineyards Overlook Pinot Noir 2014 
 
Cochinillo with Smoked Pork Tongue, Morcilla Pancake, Roasted Shallots, Pickled Mustard, and Pork Juice 

Justin Cabernet Sauvignon 2015
 
Arroz Criollo with Recao-Cooked Beans, Oxtail Marmalade, Goat Mole, and West Indian Hot Sauce

Justin Isosceles Paso Robles 2014

Wet Chocolate Cake with Sea Grape Ice Cream, Dominican Vanilla Bean Cream, Guavaberry Sauce, and Coconut Water Gelée

Crucian Rise Coffee Cordial > Coffee-Infused Crucian Rum with Kakanga Root, Cacao Syrup, Spices, and Clove Chantilly Cream
 
Erika’s Chocolates