September 15, 2008 The Abaconian SectionA Page 23 Baker’s Bay held a Curry Cook-off By Jennifer Hudson Employees of the Baker’s Bay Golf and Ocean Club enjoyed an afternoon of fun, anticipation and good eating at the Fist An- nual Baker’s Bay Curry Cook Off held in ‘Da Backyard’ of the Development Office on Front Street in Marsh Harbour on Au- gust 21. Participants were Aretha Huyler, Envi- ronmental Monitor; George Smith, Bever- age Manager; Charisse Saunders, Steward, and Zachary Smith, Staff Cook. Each was allowed two hours to cook the curry of their choice using ingredients and cooking utensils provided by the Club. They began by selecting their ingredients from a dis- play table, then went to work feverishly cleaning their meat, chopping, seasoning and cooking up what they hoped would be the prizewinning dish. Each curry dish was served with two complementary side dishes. Charisse Saunders cooked curried chick- en with white rice, cole slaw and steamed vegetables. She has been working for Bak- er’s Bay for one year and serves staff in the cafeteria there. She chose to cook chicken as she is of the opinion that “ chicken is the best, nothing else is as good for curry.” Her secret is not to add any water as there are enough juices in the chicken and veg- etables. George Smith also selected to cook a chicken curry which he served with white rice and corn and cole slaw. He, too, likes chicken curry the best but says that he also cooks fish and mutton curries and has been cooking from a very early age. Zachary Smith appeared to be the most nervous of the contestants. He has been a staff cook for Baker’s Bay for five months but is not used to having all the attention paid him while he is cooking. He felt that since he is a cook, he might be judged a little more strictly. Zachary also chose to make a chicken curry with beans and rice and cole slaw. Aretha Huyler varied the menu by cook- ing curried mutton and along with this she did vegetable rice, cole slaw with raisins and fried plantain. “Everyone else was do- ing chicken so I decided to do something different,” she explained. After the com- petition had been judged she even cooked some curried tofu for skeptical people to try since they could not believe that tofu could taste good but it did. Aretha was one of the person’s responsible for initiating the idea for a curry cook off. One day when a Please see Cook-off Page 24 & TREASURE CAY HOTEL RESORT 6 MARINA Va wh % * Resort Features: | «Spectacular 3%-mile beach ¢Champlonship golf course + Marina-vlew restaurant & bar + Pool, tennis, watersports ¢150-slip full-service marina * Diving, snorkeling & dive shop * Boat rentals, charters & guides *Hotel rooms, 2 or 3 BR suites “7 The competitors of the Curry Cook-off hosted by Baker’s Bay Golf and Ocean Club proudly display their prizes. This friendly in-house competition was aimed at bringing the staff together for a time of recreation. They are Zachary Simms, Cook; Aretha Huyler, Environmental Coordinator; Chef Ernest Levy, event coordinator; Charisse Saunders, Kitchen Steward; and George Smith, Beverage Manager. Their prizes were Proctor Silex kitchen appliances. www.treasurecay.com Treasure Cay Road (exit off Bootle Hwy) a] —_— a Hotel: 242-365-8801 Spinnaker Restaurant: 242-365-8469 Golf Course: 242-365-8045 Treasure Divers: 242-365-8465 MORE DAILY SERVICE TO UR eS Pe SG For reservations and information, eV OLVea ees tal Connection go to continental.com or call 1-800-231-0856 FREQUENT TRAVELER...SUNPAC The airline ticket with versatility and fewer restrictions For details and sales call: 1-800-688-7225 954-985-1500 x 272 Work Hard. Fly Right..