Dine Out Tortola

Participating Restaurants:

Gene’s Restaurant and Bar | 545-7765
Red Rock Restaurant | 442-1646
Loose Mongoose | 340-5544
D’Coal Pot Restaurant | 545-6510
Quito’s Gazebo | 495-4837
Sugar Mill | 344-8612
Sebastian’s on the Beach | 495-4214
Omar’s Fusion | 345-4771
Seven at the Pier | 494-7707
Harbour View Restaurant | 496-0165
Banana’s Bar and Grill | 440-3252

Coconut Lounge | Friday, November 20th @ 5:00pm


Live Demo and Tasting at 5:00pm with Zhanåe Christopher

Fungi 2 ways- Fungi cake topped with Seared Shrimp and Mango- Jalapeno Chimichuri alongside Jerk Spiced Polenta Chips

BVI National Culinary Team Bio 2020:
My name is Zhanáe Christopher and I am 22 years old. Though I have been interested in the BVI National Culinary Team for many years and attended several practice dinners, I officially joined the in May 2019. I traveled with the team just a month later as the team’s Competing Alternate Junior Chef. Now, I have taken on the role as one of the team’s Senior Chefs, assisting in training new junior Chefs while honing and refining my own skills.

My interest in food and cooking has almost always been present and has led me to where I, want to be a part of the culinary world and the hospitality industry. My mother and grandmother always say that I am the only person they have ever met, that has never changed their mind when it came to answering the question, “What do you want to be when you grow up?”

I graduated from the HLSCC with an Associates in Culinary Arts in 2015. Later that year in October, I enrolled at the Culinary Institute of America in Hyde Park, New York. I was then able to obtain both an Associate’s in Occupational Studies in Culinary Arts and a Bachelor’s in Business Management before returning home in July of 2018. I am currently working at Maria’s By The Sea Hotel & Restaurant as a Cook and Assistant Events Coordinator.

Loose Mongoose | Saturday, November 21st @ 7:00pm


Live Demo and Tasting at 7:00pm with Chef Jolece Fraser

Tamarind Chicken, Herb Cassava Mash, Tomato Mango Salsa and Cassava Chips

BVI National Culinary Team Bio 2020:
I am 22 years old. Though I have been interested in the BVI National Culinary Team for many years and attended several practice dinners, I officially joined the in May 2019. I traveled with the team just a month later as the team’s Competing Alternate Junior Chef. Now, I have taken on the role as one of the team’s Senior Chefs, assisting in training new junior Chefs while honing and refining my own skills.

My interest in food and cooking has almost always been present and has led me to where I, want to be a part of the culinary world and the hospitality industry. My mother and grandmother always say that I am the only person they have ever met, that has never changed their mind when it came to answering the question, “What do you want to be when you grow up?”

I graduated from the HLSCC with an Associates in Culinary Arts in 2015. Later that year in October, I enrolled at the Culinary Institute of America in Hyde Park, New York. I was then able to obtain both an Associate’s in Occupational Studies in Culinary Arts and a Bachelor’s in Business Management before returning home in July of 2018. I am currently working at Maria’s By The Sea Hotel & Restaurant as a Cook and Assistant Events Coordinator.

Seven at The Pier | Live Demo and Tasting | Friday, November 20th 8pm (30ppl) by Chef Radiance Modeste


Live Demo and Tasting on 20 November at 8:00pm with Chef Radiance Modeste

Chicken empanada cups, avocado aioli, topping with microgreen, finished with roasted red pepper oil

BVI National Culinary Team Bio 2020:
Radiance Modeste, was born on February, 02, 2001, she graduated from the Virgin Islands School of Technical Studies in 2018.
Cooking and Baking are her favourite hobbies, she developed a love for this at the tender age of six. In her spare time at home she can always be found in the kitchen, using different ingredients to prepare a meal, or baking a variety of sweet treats. To enhance and better herself in what she loves.
Radiance, earned the title of Junior Chef, at the 2nd annual Junior Chef challenge, held in November 2014, on Virgin Gorda at Rosewood Little Dix Bay Resort.
With her earnings, she then travel alongside some of the B.V.I best chefs and bartender to represent her country in the annual, “Food and Wine Festival “, which took place in Delaware.
This accomplishment of the Junior chef title, had also placed her on the BVI Culinary team. Which gave her the opportunity to visit many kitchens and chefs around the B.V.I and to also travel for her territory. Radiance reaped the benefits of being a member of the BVI Culinary team 2018, when she won the Best Seafood Competition in 2018. Radiance would like to continue her culinary streak as she immerses herself in the industry.
Radiance was given the opportunity to train with the Head Pastry Chef and staff of the pastry shop, at Rosewood Little dix Bay Resort, during the week leading towards the Junior Chef Challenge., The Chef ,was so impressed with her passion for baking, her creativity, and her being an avid team player, that during her \breaks from school, the Chef, would make a request for her to work at the Hotel, so she is fully engaged during these times.
Food Network is one of her favourite channels and Chopped is her favourite shows.
During her spare time, she enjoys, fishing with her dad, listening to music and enjoys playing the steel pan. Radiance is a proud owner of Exquisite Catering by Ray & Rays Sweet Haven. She is well Known, throughout the BVI for her tasty Seafood boil, which you get by special order on Certain days of the week.
On August 9th, of this year, Radiance obtained her Associates degree in Culinary Arts , form H.L Stoutt Community College.

Quito's Gazebo | Special Menu

Lunch $25
Appetizer:
TUNA TATAKI Drizzled with citrus soy topped with pineapple salsa

JERK CHICKEN PASTA
Penne pasta, served with tomato, Bell pepper and Red onion

Dinner $45.00
Appetizer:
TUNA TATAKI Drizzled with citrus soy topped with pineapple salsa

GRILLED LOBSTER TAIL
Sweet yam mash and vegetable Medley drizzled with coconut ragu

JY Harbour View Marina | Live Demo November 22 @ 7:00pm


Live Demo on 22 November at 5:00pm with Chef Jadiel Gibson

Lemongrass Wahoo with a Spiced sweet potato chip, Guava berry rum reduction, finished with green oil, top with Micro Greens.

LUNCH MENU
3 course meals

Fruit Salad
Oxtail
Rice and Beans | Potato Salad | Coleslaw

Coconut Tart

DINNER MENU
BVI-Style Peas Soup
Fish in Mayo Sauce
Fungi | Macaroni Pie | Plantain

Cheesecake

BVI National Culinary Team Bio 2020:
Jadiel Gibson: post Jr Chef I have been with the team for 2 years, my passion for culinary is within my blood, but it was truly sparked at the age of 10 when my mom told me to go make lunch and I have been devoted to it ever since.

Gene's Restaurant | Special Menu

LUNCH $25
Salad
Cole Slaw

Entree
Grilled Pork Chops with Mash Potato

Dessert
Brownie with ice cream

DINNER $45

Appetizer
Fritters

Entree
BBQ RIBS with Roasted Potato and Salad

Dessert
Brownie with ice cream

Omar's Fusion | Two Menus to choose from


MAIN MENU
DINNER-$45

APPETIZERS
Lobster Bisque Soup
Conch Fritter

ENTREE
Lobster Pasta
Grilled Lobster Tail
Surf &Turf (8oz sirloin and half lobster tail)

DESSERT
Chocolate Mousse
OR
INDIAN SPECIAL MENU– 4 course meal
DINNER-$45

SOUP
Hot and Sour Vegetable
Chicken Manchow

APPETIZERS
Chicken Lollipop
Partha Bread
Chicken Pepper
Singapore Chilli Fish
Cauliflower Manchurian

ENTREE
Vegetable Korma
Okra Masala
Eggplant Curry
Fish Vindaloo
Mutton Palak
Madras Chicken Curry

DESSERT
Gulab Jamun
Rava Kesari

Banana's Bar and Grill | Local Dishes on Special

Dinner $45.00

Appetizer
Island saltfish fritters with Savory Mango Chutney
Or
Field Green Salad (with appropriate dressing)

Entrée
Baked Panko/Parmesean Crusted Salmon (with avocado herb butter)
Or
Grilled Breast of Chicken (with sautéed mushroom onion gravy)

Accompaniments:
Du jour

Dessert:
Vanilla Ice Cream

Da' Coal Pot | Special Menu

APPETIZERS
Conch Chowder or House Salad

ENTREES
Conch in Lemon Butter

Grilled Half Lobster

Grilled Local Wahoo

BBQ Organic ½ Chicken

Jerk Pork

SIDES
Fungi
Sweet Potatoes
Peas and Rice
Cole Slaw
Fried Plaintain
Garlic Mash Potatoes
Sauteed Vegetables

DESSERT
Carrot Cake with Rum raisin Ice Cream or Key Lime Pie

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