Bermuda chefs proved they could handle the heat when they staged a dinner for members of New York's culinary society in the Big Apple last month.

The three chefs - Scott Connor, Yerdaw Bekele and David Tyrell, all from the Seahorse Grill - prepared a dinner for 70 New Yorkers including executives from the food industry and food critics, following a prestigious invite from the James Beard Foundation. The organisation was set up 15 years ago in memory of the late eccentric chef James Beard, who is often credited with transforming the US food scene. Its mission includes "promoting excellence in all aspects of the culinary arts" and chefs from throughout the world - including some internationally established culinary names - are invited to "present" dinners throughout the year.

Mr. Connor, 27, a sous-chef at the Seahorse Grill and the head chef for the New York dinner, said he knew the menu went down well: "The proof was in the empty plates," he said.

And despite working around the clock without sleep for three days in preparation for the evening of elite eating, he described the event as "without a doubt the best experience of my ten-year career".

The three chefs not only flew to New York to prepare the dinner but also transported the dinner's ingredients (with the exception of fruits and vegetables. The cost of hosting the dinner falls to the night's chef with some spending thousands and thousands to fly in staff and food for the event.

The menu included Sherry Pepper-Marinated Yellowfin Tuna on Green Banana as a starter, and Cedar-Smoked Spiny Lobster, Chorizo Ravioli and Creamed Bermuda Corn, and a Nut Ganache, Banana "Alaska" with Black Rum Reduction, to name a few of the course selections.

Elbow Beach director of communications Kendaree Burgess-Fairn said she expects the Island will get a number of positive press reviews following the event including write-ups from food critic and author Wickham Boyle.

Mrs. Burgess-Fairn said the hotel chose to sponsor the dinner because "it seemed like the ideal opportunity to highlight new Bermuda cuisine." And for those on the Island who wish they could have been at the dinner, don't despair: Mrs. Burgess-Fairn said the hotel has decided to present the same menu at the Seahorse Grill from February 21 through March 2. Reservations can be made through the Seahorse Grill.