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Bay Gardens Resorts made it big at the Saint Lucia Hotel & Tourism Association’s seventh annual Rhythm & Spice Festival, grabbing seven out of nine possible awards.
The event, held last weekend, featured a wide array of foods created by the Chefs of Saint Lucia’s top hotels and resorts.
Although this is the second time the resort has participated in the event, it was able to capture awards for Most Innovative Dish, Best Presented Meal, Best Tasting Meal, Best Designed Booth, Cleanest Booth, Spirit of Rhythm & Spice and Best Overall.
The resort’s Creole-inspired booth featured several unique dishes carefully created by the chains two Executive Chefs – Dave Parker, Executive Chef at the Bay Gardens Beach Resort & Spa and Patricia Pascal, Executive Chef at the Bay Gardens Hotel & Inn.
Guests were impressed with menu items such as pepper pot served in a calabash bowl, passion fruit creme brûlée served with a sweet potato spoon and ackee & salt fish spring rolls with passion fruit glaze.
“We are so proud of the efforts and teamwork that our Chefs and employees demonstrated last Sunday.” Bay Gardens’ Executive Director, Sanovnik Destang, said. “The passion, pride and artistry of our restaurants was clearly demonstrated in the food and booth design; we couldn’t have asked for a better outcome.”
Bay Gardens Resorts is home to three well-known, award-winning restaurants in Rodney Bay Village – Trios Caribbean Fusion Restaurant and Hi-Tide Restaurant at the Bay Gardens Beach Resort & Spa, and Spices Restaurant at the Bay Gardens Hotel.
Each of the three establishments is open to the general public.
The Rhythm & Spice Festival is held annually at Pigeon Island.
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