Left to right: Julian Willock, Permanent Secretary in the Ministry of Communications and Works; Hon. Elvis J. Harrigan Representative for the 5th District; Attorney Gerard St. C Farara QC, of Farara & Kerins; Delma Maduro, Executive Chairman, Roadtown Wholesale Trading Ltd. and Co Chair of BVI Charitable Fund Ajit Mathew George at last evening’s dinner. Photo: VINO

VINO spoke with Co-chairman of the BVI Charitable Fund Ajit George, last evening at the dinner and he was beaming with pride of the support shown by the community.

“Since our first dinner on December 1 at Giorgio’s Table in Virgin Gorda the tickets have been sold out at every one [dinner]….They say too many cooks spoil the broth, but in this case we need those cooks,” Mr. George said jokingly.

YEP representatives show the paintings that were given to the chefs who prepared last evening’s meal. Photo: VINO

And while he cannot give an estimation of the funds raised, the co chairman disclosed that several organisations will be benefactors from the dinners. They include YEP (Youth Empowerment Project); the Food & Beverage Management Programme at H. Lavity Stoutt Community College; Sailability BVI; BVI Special Olympics and the swimming pool project of Virgin Gorda Charitable Company Ltd.

Therefore, for patrons who appreciate fine wines, they were able to delve into some exotic dishes blended with Caribbean flavours.

Panned venison stuffed in a puffy pastry, roasted pepper and goat cheese mousse and half lobster tail with lime and mango sauce. Photo: VINO

Chef Holt for the fourth course prepared frog legs simmered in Riesling (wine), parsley, purple potato, dumplings and brussel sprouts. The wines accompanying that dish were the 2009 Riesling Piesporter Goldtröpfchen Riesling Spätlese Lothar Kettern and the 2007 Riesling Laurentiuslay Mosel.

Another palatable dish was the panned venison stuffed in a puffy pastry, roasted pepper and goat cheese mousse and half lobster tail with lime and mango sauce. This was the third course prepared by Vaughn Grant.

Meanwhile, VINO caught up with 5^th District Representative Elvis Harrigan who said he was impressed with the efforts undertaken by Mr. George to bring in all the chefs and winemakers to be part of an exquisite and delightful event.

“It puts the BVI on the map and exposes us to fine cuisine and wines. This year we had chefs from the US cooking show Iron Chef, which give us international exposure,” he said.

He revealed that his favourite dish was the Hickery smoked duck with dirty risotto rice, and his choice of wine is the Riesling, a German white wine.

The ladies in the kitchen were busy plating the dishes. Photo: VINO

Other venues where a dinner was hosted included Giorgio’s Table, the restaurant at Leverick Bay, Peter Island, Olde Yard Village Restaurant, Sugar Mill Little Dix in Virgin Gorda and on Tortola, H. Lavity Stoutt Community College and Peg Leg’s Landing.

The BVI Charitable Fund was established in March 2008 with a $25,000 challenge grant from Nail Bay Resort to help promote this destination to potential new visitors while at the same time creating new and innovative fund-raising events to benefit various charities in the BVI by attracting support from both outside and within the BVI.

This group came from the Czech Republic and Slovakia to enjoy the dinners. Photo: VINO