|Posted on September 10, 2009 at 4:13 AM|
Chef Martin Maginley and Tomas Berdych dish it up at Taste of Tennis.
At the W Hotel on August 27, 2009 in New York City, the BNP Paribas Taste of Tennis presented by Rums of Puerto Rico was a feast for the senses. This is the only event in the world where you can sample sensational food prepared by world class chefs, enjoy interactive lounges, sip signature rum cocktails, groove to great music, mingle with celebrities and rub elbows with world's greatest professional tennis players! This is not just a tasting event; the BNP Paribas Taste of Tennis is a once-in-a-lifetime food and tennis experience!
The team comprised (from left): executive chef Martin Maginley, RoundHill Hotel & Villas director of Product Development and Chairman of the Culinary Federation of Jamaica Bill Moore,
US Open player Tomas Berdych
and executive chef at the Roosevelt Hotel Rubert Lietner
Czech Tomas Berdych, the no. 18 men's player in the world, was stirring some Jamaican street food at the Round Hill table with Martin Maginley. Mr. Berdych, we can safely say, was actually quite competent - he moved deftly between flipping breadfruit tostone and posing for pictures.
MAGINLEY'S TASTE OF TENNIS
Thursday, September 10, 2009
Chef Martin Maginley, executive chef at Round Hill Hotel & Villas, recently raised the Jamaican flag in New York City at the Taste of Tennis fund-raising cocktail party held at the W hotel on Lexington Ave.
Round Hill executive chef and Jamaica Observer Food Awards chef of the year Martin Maginley adds his jerk pulled pork marinated in guava barbecue sauce to a small steamed bammy
The annual event kicked off the US Open, matching masters of the kitchen with masters of the tennis court to raise money for the Food Bank For New York City. The Food Bank For New York City provides food distribution, nutrition and health education, and public outreach to needy New Yorkers. In 2008, proceeds from the Taste of Tennis event helped to provide over 103,900 meals for the hungry.
Chefs from NYC and Puerto Rico were challenged to present appetiser portions of their unique dishes. Chef Martin and his team chose to promote Jamaica's roots cuisine, with modernised devolution of its vibrant road food culture.
The team consisted of "Sous-chefs" Bill Moore, Round Hill's Director of Product Development and Chairman of the Culinary Federation of Jamaica; Rubert Lietner, Executive Chef at the Roosevelt Hotel of New York, and US Open player Tomas Berdych, seeded 17 in the world.
Round Hill's offering was Jerk Pulled Pork, marinated in guava barbecue sauce served on a small steamed bammy. Guests were offered escoveitch vegetables, rum and raisin pineapple chutney, avocado salsa, sorrel-flavoured Blue Mountain Coffee relish, Scotch bonnet-flavoured white rum or watermelon chutney as a topping to their paper-wrapped bammy. In addition to this, peppered shrimp empanadas (patties) were served with firecracker coleslaw and tomato jam.
A taste of The Rock at the US Open, courtesy of Round Hill Hotel & Villas
(from left): Scotch bonnet guacamole, watermelon chutney, mixed
pepper pineapple chutney and pickled escoveitch vegetables.
As part of the event, which involved top tennis professionals, Tomas Berdych worked with the team to satisfy the demands of the hundreds of partygoers.
Jamaica's offering was well received, with lines of people queuing throughout the evening to experience these delicacies.
The event demonstrated that the worldwide interest in the "Street food" phenomenon, a food concept that is gaining acceptance, is a bona fide segment of the travel and tourism market.
This culinary style, born on the streets, shaped by the history and culture of each country's people is true to its grass roots, developed to serve the poorest of the community. The authenticity of these culinary activities, though, has long attracted persons from all strata of the local communities and travellers who visit these areas.
The diversity of flavours, textures and ingredients combined in many of these dishes has begun to attract the attention of professional chefs who are studying in these unorthodox kitchens.
Jamaica has long had a thriving street vendor business across its cities, towns and countryside. Often in the most rudimentary of shacks, one can find a true delicacy, exemplifying the best use of one regional item or another.
Jamaican Road Food is rapidly becoming another important avenue by which to promote Jamaica and open another window to the unique nature of our tourism product.
Once again we were able to promote "Grow what you eat, Eat what you grow" as a sound philosophy.