Página 62 - Fall-Winter-2015

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62 • island
temptations
We reached out to ASD Aruba, the island’s
source for professional restaurant equipment, to
help us with the daunting task of setting up the
three kitchens. Safety, electric, gas, and water
accessibility, functionality, logistics with stage and
audience…this was no easy task! We had complete
faith in ASD and the team of Divi engineers and
banquet managers that patiently sat through endless
meetings to make sure all went smoothly and
efficiently.
We also decided to include the island’s future
generation of chefs in the event. The final-year
students in the culinary program at local vocational
school EPB competed in their own mystery basket
challenge, preparing two courses and presenting
them to the Iron Chef competitors in hopes of being
chosen as an apprentice.
Showtime!
Bartenders’ Brawl
Prior to dinner, guests enjoyed a cocktail hour
downstairs at Fusion Wine Bar, where the Iron
Chef Bartenders’ Brawl was contested. Top local
bartenders Sandro Tromp from White Modern
Cuisine (representing spirit distributor Romar
Trading Company), Zulay Duran with the
Gianni’s Restaurant Group (representing Arion
Wine Company), and Danny van der Linden with
Hollywood Smokehouse (representing Pepia Est.)
were tasked with creating and presenting an original
cocktail, which was voted on by guests of Iron Chef
Aruba.
Receiving the most votes, Hollywood
Smokehouse’s Danny van der Linden won top honors
as the island’s top mixologist. His winning cocktail,
The Aruba Aloe, was a perfectly balanced cocktail
made with Sauza Tequila, fresh cucumber soda, aloe
juice, agave, and fresh mint, and uniquely garnished
with aloe caviar.
S P E C I A L F E A T U R E
Top: Executive Chef Teddy Bouroncle’s appetizer
used the following mystery basket ingredients:
freshlocal snapper, cape gooseberries, black
quinoa, local moringa, poppadoms, and kimchi.
Middle: Executive Chef Ever de Pena’s main
course utilizing boneless lamb sirloin, local
pumpkin, blue cheese, figs, powdered goat’s milk,
and raw cocoa powder.
Bottom: Executive Chef Stephen Toevs utilized
fresh berries, wonton wrappers, white chocolate,
Arequipe, and local basil from the mystery
basket to create his dessert.