We’ve heard the catch phrase…”food as art…” many times, but international ICA member FoodArt by Cacique is living the motto. During the recent 2011 Paradise Plates event, their dynamic chefs showcased an interactive “Wild Garden” welcoming guests to sample Mango Shots, Gazpacho Shots, Chili Prawns and Thai Beef Coconut Rolls with edible flowers while the event successfully raised charitable awareness and funds for the Hands for Hunger organization.
Sponsored by the New Providence Development Company Limited and Tommy Hilfiger, the creatively presented event sported a lavish array of gourmet food prepared by chefs from Nassau’s premier restaurants, fine wine and spirits, and live entertainment with all proceeds benefiting Hands For Hunger, the non-profit, humanitarian organization committed to the elimination of unnecessary hunger and the reduction of food waste throughout New Providence in The Bahamas.
A fabulous display concept, and recipes too!
Thai Beef Coconut Rolls
Prep Time: 45 min
Total Cooking time 20 min
Serves 15
8 ounce Beef Tenderloin
Sweet Thai Marinade
Whole Fresh Coconut thinly sliced
Yellow Bell Pepper thinly sliced
Preparation:
Marinade Beef Tenderloin for 20 min or over night. Roast Beef Tenderloin at 375 for 5-7 minutes for Medium Beef, or to your liking. Brush the meat with excess marinade for added flavor. Let Beef rest for 5 minutes, then thinly slice so each strip can easily roll. Using a Mandolin slice coconut strips and the yellow bell pepper. Stack the Beef, Fresh Coconut and Raw Yellow Bell Pepper strips and roll them in a wheel then thread on a bamboo skewer or strong toothpick.
Chili Prawn Skewers
Prep Time: 25 min
Cooking Time: 10 min
Serves 30
30 large raw prawns
2 ounces Butter
1 clove garlic (crushed)
2 teaspoons soft brown sugar
2 tablespoons lemon or lime juice
2 tablespoons fresh coriander sprigs, finely chopped
2 tablespoons fresh basil leaves, finely chopped
1 tablespoon sweet chili sauce
Preparation: Remove heads from the prawns, then peel leaving tails intact. With a sharp knife, slit each prawn down the back and devein. Heat the butter in a large frying pan or wok. Add garlic, sugar, juice, coriander, basil and sweet chili sauce. Mix thoroughly, add the prawns in batches, then cook over medium heat for 5 min, or until the prawns turn pink and are cooked through. Thread the prawns onto bamboo skewers or strong toothpicks. Serve warm.
Thank you to KellyAnne Smith {Marketing, Public Relations & Branding Manager for The Cacique International Ltd. Group of Companies} for sharing the concept, menus and vibrant photos with me, and KUDOS to the FoodArt by Cacique culinary team!
Success and regards,
Jody Wimer, JPC Event Group
ICA Marketing and Communications Chairperson
Interesting post i’ve never seen anything like this before was the event a success ? can I ask what would the wall be ued for or is it just for show ?