Each night of the semi-final competition (November 1, 2, 5 & 6) was hosted by an executive chef who prepared a dish and recipe to share with those attending the event. As a major sponsor of the event, Lindo’s is pleased to share these recipes with our readers. Enjoy!
November 1st – Pan Seared George Bank Scallops from Chef Edmund Smith, Executive Chef/Owner of Ascots Restaurant. Accompanying cocktail: Pineapple Pepper Rum Collins – recipe provided by Gosling’s.
November 2nd – Crab Cake with Strawberry & Basil Salsa from Chef Christopher Chafé, Executive Chef Fairmont Southampton. Accompanying cocktail: Strawberry Basil Smash – recipe provided by Gosling’s.
November 5th – Grouper Bermudiana from Chef Keith DeShields, Executive Chef Cambridge Beaches. Accompanying cocktail: Gold Mint Press – recipe provided by Gosling’s.
November 6th – Livio’s Famous Tapenade (Olive Paste) and Shrimps, Avocado and Feta Cheese Bruschetta by Chef Livio Ferigo, Executive Chef/Owner Bone Fish Bar & Grill and Café Amici. Accompanying cocktail Maple Rose – recipe provided by Gosling’s.
Bermuda’s Rising Chef of the Year competition is a fundraising event organized by the Bermuda Hospitality Institute (BHI). BHI is a non-profit organization with a mandate to lead and encourage the development, growth and sustainability of Bermudians in the Hospitality industry.
