Judges and winners

Nassau, Bahamas - Bahamian cooking was taken to a new level Saturday as the ‘Great Bahamian Cook-off’ came to a fantastic end.

Choices Restaurant at the College of The Bahamas was an enticing scene of delectable and savory delights as the finalists of the competition set to determine the final menu of the anticipated Lukka Kairi Bahamian Restaurant.

Now under construction at the heart of downtown New Providence, Nassau’s hottest all-Bahamian restaurant is a stone’s throw away from Prince George’s Wharf giving its patrons, not only a great view of the harbor, but an authentically fantastic Bahamian experience.

Hundreds of entrants submitted samples of their signature dishes in six categories – Peas n’ Rice, Macaroni, Conch Fritters, Johnny Cake, Fried Fish and Guava Duff. After an adventurous elimination round each category was left with the top five entrants who all converged at Choices to prepare their signature dishes from scratch for a panel of judges.

“There are obvious frontrunners in each category but it’s great to know that these vast amount of talented people are keeping the authentic Bahamian feel to the dishes without taking it too far from their roots,” said Omar Armbrister, a seasoned hotelier and judge for the competition.

For more than six hours, the bustling industrial kitchen, filled with professional and amateur chefs added their personal touch to their dishes putting their own spin on native cooking.

It was a great experience particularly for Alpheus Ramsey, the executive chef for Lukka Kairi who said, “You know I got into the industry because I loved my mother’s cooking – that down home, family island flavor. That’s what I’m looking for and I’m finding a lot of them are here. The dry conch. The salt beef. Some folks have their own twist but the basic flavours are there and that’s what counts.

The surprise hit of the day were the amateur entrants from COB who won three of the six categories. Darleen Johnson whose macaroni was a hit with not only the judges but the other chefs as well, Ruby Marie Nottage who made a mean conch fritter and Aliea Rolle whose Johnny cake had judges begging for a good stew to go with it.

“I’m thankful, grateful and speechless,” said Johnson. “I’m ecstatic and just overwhelmed with joy to have the best macaroni in The Bahamas.”

For Nottage, it would not have been a success without family support.

“I’m in shock but I’m glad that I won,” she said. “I want to thank everyone here especially my assistant my Auntie Rhonda and my teachers.”

Winning the event was more than a reward; it was a boost of self-esteem for Rolle who said, “I feel pretty good about winning. I wasn’t as confident in the beginning but now I’m very excited.”

Winning the category for fish was Tony Clarke whose amazing win was over shadowed by the passing of a loved one just hours before the event.

The category for Guava Duff went to Michael Turner, a veteran baker.

Jason Johnson took home the award for best Peas n’ Rice.

Speaking for all judges was Oral Jones, veteran hotelier who candidly encouraged all participants to continue honing their skills as chefs.

“From what I’ve tasted today, you all will have no problem starting your own businesses. It was a fierce competition but you all are winners.”

Deriving its name from the native tongue of the Lucayan Indian’s, our country’s first known inhabitants, the Lukka Kairi Restaurant will boast a 100% Bahamian look and feel from the entrance to the balcony and beyond.

The restaurant's owners are ensuring that their patrons have an authentic yet high-end Bahamian experience. Completely designed and outfitted by Bahamian carvers and craftsmen, Lukka Kairi will transition from an upbeat atmosphere during the day to a more relaxed and contemporary facade in the evening.

With an overall open concept in place, Lukka Kairi will open its doors to the public soon and will no doubt set the standard in Bahamian dining.

 

Judges and participants