So.. for the first time the chefs come together, the first time they really have to do it on their own. As the coach said during the interview; he gave them the space to do their thing and he'll observe what needs to be fine-tuned.
Even though I'm involved in the team, I'll try to be as objective as can be. Next to that, I'll also add several comments given by guests, so that it'll be as true as can be.
The menu for the night:
Cocktail: Amazon Special
All guests are welcomed with the cocktail prepared by the bartender David Deul.
There was an alcoholic and a non-alcoholic option.
I got the privilege to try both.
Personally I'm not that fond of the non-alcoholic one. The spinach flavor is a bit overwhelming and even though the juice does cover-up the flavor a bit, but I don't like the after taste.
The alcoholic version was way better. A bit on the sweet side for me. It looks nice with the pink in it, but the parts of the pineapple crown were used as a stirrer and it's hazardous with that in the glass. And for me, I didn't taste any alcohol in it.
Guest's input: 1.very sweet and not-chilled enough, 2.no alcohol 'kick', 3.traditional flavors nothing new
The surprise: amuse
The smokiness of the Bang Bang and the sweetness of the onions makes a great combination. For some guests, they find the piece of bang bang a bit too big.
The appetizer
For me, the soup is missing some depth in flavor and texture, the passion fruit seeds were a bit annoying to eat.
Guest's input: 1. salad difficult to eat, but the flavor was good. 2.love the salad 3.a bit boring presentation, garnishing can be better.
The entrée
The beef was heavenly delicious!! Juicy and every bite was filled with flavor. The peanuts used are a bit too big in size and my piece of fish was overcooked.
Guest's input: 1.Fish was delicious, garnish can be better and a bit chaotic on the plate.2. great flavors, really compliment each other. Be more consistent in plating. Garnish leaf unnecessary unless it contributes to the flavor.3. too much food on the plate. fish was really good
Dessert
The Java-Appel (Pommerak) foam and confit is the best thing of the fundraising dinner!!! Soursop cheesecake is smoother than traditional cheesecake, tasted differently and for me, the cantaloupe garnish was a bit off.
Guest's input:1. delicious 2. delicious but too much. combination was outstanding 3.cheesecake top! soursop good. Java-Appel mousse amazing!
Overall, the team is still a diamond in the rough. Their plating skills and portioning still needs some polishing, but as we've tasted: they have enough skills and a stable base to work on. The next fundraising dinner is on February, 24!! 4 more days to make your reservations if you haven't yet!
* All images are captured by IN and provided by The Suriname Culinary Team*
