Yo Ho Ho! Rum’s Not Just For Pirates Anymore

rumcakeThe Caribbean is known for its gorgeous beaches, laid back atmosphere and beautiful scenery. But food and drink connoisseurs might be more familiar with the other hilights of the Caribbean islands – particularly rum.

September 24th to 26th was Caribbean Week here in Toronto. Designed to promote travel and industry in the 32 Caribbean islands, the festival also featured an evening of Rum and Rhythm at the Harbourcastle Westin, where guests listened to the sounds of the Caribbean while sampling rum from the islands and culinary offerings from some of the Caribbean’s top chefs. Guests could sample a variety of rum and rum-based cocktails, and a buffet-style selection of Caribbean cuisine that included everything from salt fish to bread pudding.

We wisely filled up on some of the fabulous edible offerings first before hitting the rum and cocktail samples.

rumcevicheFrom the Bahamas, Chef Mario Adderley offered traditional rice and beans, an outstanding conch stew and apple bread pudding with a light rum sauce.  Chef Vidyadhara Shetty from Cayman Islands prepared grilled swordfish, paired with a fruit salsa, and possibly the best rum cake we’ve ever eaten.

The culinary offerings from Chef Richardson Skinner of St. Lucia might well have been our favourite overall. Chef Skinner was serving up a salad of avocado and cucumber with figs in a lime dressing, fried plantains, salt fish and veggies and a ginger and coconut crème brûlée.

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