Little Cayman held the 8th annual Little Cayman Sister Islands Cook-Off (SICO) at the Little Cayman Beach Resort last Saturday. The competition was well attended and was a fun event for all island residents and guests, according to a Sister Islands Tourism Association press release.
The four categories in the cooking competition were soup/appetizer, salad, entrée and dessert. A total of 46 dishes entered.
Judges for the cook-off were Remy Asavedo of the Lighthouse Restaurant, Keith Griffin from Bacchus Restaurant and well known Caymanian food afficianado, Tanya Foster of Fosters Food Fair.
The food quality and presentation at this year’s event was spectacular, according to the judges.
First and second place winners in each category received cash prizes of CI$50 and CI$25. The overall Grand Champion won CI$C100 and a Nambe Cayman National Trophy. The much-coveted award was given to the dish with the highest overall point total.
Winners
Soup/Appetiser:
First Place: Seafood Gumbo – Anu K. Christopher, Hungry Iguana Bar and Restaurant.
Second Place: Conch Chowder – Frederick Campbell, Paradise Villas
Salad:
First Place: Spiced Cayman Conch over Baby Green/Coconut Citrus Dressing – Buch Buckenroth, Southern Cross Club.
Second Place: Shell Fish Medley – Chef Aval Tucker, Little Cayman Beach Resort.
Entrée:
First Place: Lemon Pepper Crusted Little Cayman Red Snapper w/ Wild Hibiscus Sauce, Tropical Fruit Parisienne Salsa and Vegetable Moussakka – Anu K. Christopher, Hungry Iguana Bar and Restaurant.
Second Place: Shrimp and Scallops in a Ginger Cream Sauce on Curried Couscous – Dianne Sherer, Pirates Point.
Dessert:
First Place: Chocolate Pecan Expresso – Chef Cam Mackie, Pirates Point
Second Place: The Golden Confectioner, Chef Aval Tucker, Little Cayman Beach Resort.
National trophy
Anu K. Christopher of Hungry Iguana Restaurant won the Grand Champion Cayman National Trophy and a cash prize with his entrée Lemon Pepper Crusted Little Cayman Red Snapper w/ Wild Hibiscus Sauce, Tropical Fruit Parisienne Salsa and Vegetable Moussakka.
The event’s raffle donors and food and drink sponsors included Jacques Scott, Progressive, Blackbeard’s Rum Cake, Cayman Distributors, Tortuga Rum, Village Square, Stingray Beer, Island Air and Cayman Airways, and a number of other Island businesses. Cayman National Bank sponsored the Nambe’ trophies and cash prizes.
The cook-off was accompanied by a raffle for Cayman Airways and Island Air tickets, dinners, free hotel stays, fishing equipment and other valuable items. The traditional egg toss competition was won by a young visitor from Grand Cayman and Alison Perrin.
At press time more than $CI7, 000 had been raised. All proceeds go towards SITA operating costs.
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