Flying Fish Restaurant
Grand Bahama Chaîne des Rôtisseurs Goes 'Local' at Flying Fish Restaurant
By Rebecca Tibbitts
May 17, 2013 - 1:55:18 PM

Locally caught snapper (served with sweet pea risotto & pea sprouts) & tuna (served nicoise style with greens & eggs from Ol' Freetown farm) and greens from Om Grown Greens both of Grand Bahama Island.

Grand Bahama, The Bahamas - On May 9th the local Freeport chapter of the international Association the Chaîne des Rôtisseurs met for their final soiree of the season at Flying Fish Modern Seafood.  Celebrating the finale of the season was done with their usual flair and pizazz.  The dinner theme, "Grand Bahama Sur La Table" was intended to showcase local, Grand Bahamian products.

Wanting to celebrate the small, but growing farming community on the island, there was a local-flare menu.  Chef Tim Tibbitts of Flying Fish presented 7 courses featuring seafood and produce from around Grand Bahama.  Ever growing and expanding, the Ol' Freetown Farm provided produce and eggs (the egg yolk ravioli with truffle butter was a crowd pleaser), Om Grown Greens provided micro greens, while the sea provided Mahi Mahi (sautéed Spaetzle, lamb bacon, broccoli, orange mustard butter), snapper (served with sweet pea risotto & pea sprouts) & tuna (served nicoise style with greens & eggs from Ol' Freetown farm). 

Dessert could not have a local flare without sappadilly sorbet bringing back childhood memories for some of the diners.  Coconut tart with local coconuts, sugar banana ice cream & local pomegranites was thoroughly enjoyed.

Promising to host a similar dinner in a year from now, to see how the local farming community has grown, this first ever all-local event was a hit, stirring many participant's desire to join in the movement to eat better and healthier and as local as possible. 

"Eating locally is important because it ensures maximum freshness, maximum nutrition, seasonality and keeps our spending dollars local in our local economy instead of sending spending offshore" says Chef Tibbitts.  Chef Tibbitts and Flying Fish have been pioneering their own food culture movement with Flying Fish locally being at the forefront of food awareness, knowledge, seasonality & helping to educate diners on good food decisions.

More about Chaîne des Rôtisseurs: This association has over 25,000 members under their International Association of Gastronomy which is now established in over 70 countries bringing together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table. The distinctive character of the association is to bring together amateurs and professionals, from all over the world, whether they are hoteliers, restaurateurs, executive chefs or sommeliers, in the appreciation of fine cuisine.

Egg yolk ravioli with truffle butter, with eggs provided by Ol' Freetown Farm in Grand Bahama. Garnish from Om Grown Greens.

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