Celebrity chef will highlight island’s heritage at dinner
A celebrity chef will highlight Bermuda’s heritage through food today at the centrepiece event of Bermuda Restaurant Weeks.
Chef Eric Adjepong, who shot to fame as a finalist on TV show Top Chef, said he looked forward to the sold-out dinner at Fourways Inn in Paget.
He added: “I’m joking that I’m trying to make these plates levitate. That’s how serious I am about making sure everything is stellar.
“This dinner is going to be really exciting and there are some great moments.”
Mr Adjepong, a first generation Ghanaian-American born in New York, has earned praise for his ability to use the culinary arts to tell a story.
His skills brought him to the final of the 16th season of Top Chef, but was eliminated before he was able to complete his four-course meal inspired by the Transatlantic Slave Trade.
Mr Adjepong said: “Things snowballed and one thing led to another, but I was able to make that dinner at the Craft restaurant in New York City for Tom Colicchio, the head judge of Top Chef.
“When I did, there was a lot of fanfare and caught the wind of the folks at the BTA here in Bermuda and I was approached to do this dinner and tell these stories of culture and heritage.
“It made complete sense to me. It’s something I love to do.”
Mr Adjepong will be joined in the kitchen by Bermuda chefs Raeven White and Jaeleen Steede of Bermy Eats.
He said he will incorporate Bermudian staples such as spiny lobster and fresh cassava into the dishes. Mr Adjepong added: “I grew up on cassava. Whether we eat it plain or fried or as fufu, a common African dish, this is what we ate, so to see it cultivated and pulled from the earth was mind-blowing.
“There’s going to be a lot of food and a lot of flavours.”
Mr Adjepong was also the guest of the Travel with Meaning podcast, presented by its founder Mike Schibel and recorded at the Bermuda Underwater Exploration Institute yesterday.
Mr Schibel also interviewed Malcolm Gosling about Goslings Rum.
Glenn Jones, the BTA chief experience development officer, said the culture and heritage dinner was the climax of this year’s Restaurant Weeks.
He said: “We think there is a tremendous opportunity to use food to tell stories about our culture and heritage in Bermuda, and that is sort of a forte of Chef Eric.
“We found him because we wanted him to tell some stories through food on our own African diaspora here in Bermuda, and that is exactly what we are going to be doing.”
More than 50 restaurants around the island are involved in this year’s Restaurant Weeks event with special menu offers until the start of next month.
The Bermuda Transport Museum in Dockyard will host a fish fry with local seafood to wrap up the event on February 2.
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