Krista Henry, Staff Reporter
THE VERDICT is in and Jamaican men have proven they can cook. Last Sunday, at the Liguanea Club, the men fired up the grill at 'Who seh Jamaican men caan cook?'
Even though the men decided to show off their culinary skills to a fair turn-out at the Liguanea Club, they still could not miss their football. The event scheduled to start at 2 p.m. had to wait on Italy's World Cup victory as patrons stationed themselves around the TV screen letting the young ones roam as they pleased.
The kids had plenty to do, with swings, bounce-about, other rides and a clown as amusement. This allowed the parents to test and try all the culinary delights offered by the various sponsors. Sponsors such as Grace, Lasco, Lascelles, and many others, had booths set up for the tasting of their latest products.
While tasting the various delicacies, patrons listened to the slow sweet tunes being played by Stokey Love from Cool 97 FM. MC Trisha Spence gave humorous comments throughout the evening, bringing loads of laughter to the crowd. She skilfully introduced the males, who showed off their cooking expertise.
ROUND ONE
Round one of the cookout featured newcomer, Derrick Wilks, a communication specialist. Derrick made fritters from a 'special' batter. He claimed the meal was "a quick grab on the go, which has all the benefits".
Grace's Anthony Simmonds, made 'mackerel run-down' stating it was "good food quickly". The run-down did not last long, as patrons gobbled it up. Round two involved Dennis Hickey from Lascelles making pan chicken with rice and peas. The chicken was a huge success as the line did not let up for at least half an hour.
Journalist, Micheal Williams, tried to make a healthier dish of tofu and stir rice. As Trisha Spence stated "he's a smart man who knows the ladies want to get slim". However, the dish did not come off well as planned as the dish had to be abandoned as the tofu was not pre-prepared.
Clemen from Seprod made the very successful shrimp gumbo. Women gathered round the pot asking questions and commenting on how good it smelled. The gumbo is a very spicy and unique New Orleans speciality. Hugh Simmons, a University of Technology lecturer, was also a major hit with his ital fish. Even in the kitchen he continued to teach as he gave step by step instructions on to how to prepare the meal.
ROUND THREE
The third round featured more seafood with Lloyd Wolf and his 'salmon splash', Ferdinand Madden, Jr. with 'sweet and sour fish' and Rising Star judge, Clyde McKenzie, cooked shrimp and lobster. Everyone gathered to watch the celebrity judge do his thing, which was melt-in-the-mouth good.
The last male chefs included Harold Davis who made 'fish excitement', Ronald James with fried fish and festival, and Mark Johnson, with curried shrimp and baked potato.
The event was for a good cause with all the profits going towards the Best Care Children's Home. The home assists 43 children who have special needs.
