Leading local chef Mr. Fred Ming has created two elegant dishes in honour of the newly elevated Dame Marjorie Bean.

"She was elated when I called her and talked to her about the creation of these dishes,'' said the Bermuda College lecturer. "She said to me: `This is most befitting.'' "I find her a charming lady,'' he said. "Being the first person to be honoured in this nature, it gave me the opportunity to create something in her honour.'' Inspired by her elegance, gentleness and resolution, Mr. Ming devised a delightful main course incorporating the delicate meat of the snapper, which he has called Paupiettes of Snapper Dame Marjorie. Here, Mr. Ming has filled rolled snapper filets with a lobster meat stuffing and served them with a delicate lemon grass sauce.

To conclude this elegant repast, the leading chef has combined mangoes, cream, coconut and a touch of Bermuda Gold to become Mango Souffle Marjorie Louise.

"These are elegant and exquisite dishes, which are reflective of her. The souffle is gentle and light, and soothing to the palate. Dame Majorie was involved in the arts, which, like music, are soothing,'' he said. "A dessert like this would be very relaxing to the palate.

"The fish is very delicate. Snapper is a nice, delicate fish, with pure white meat. It cooks well and stands up well. Lemon grass grows in Bermuda. It is mostly used for herb teas but it can be used for other things -I've used it for lemon pie. It has a distinctive, good flavour and it complements the dish, like a good bottle of wine. It is most befitting for a lovely lady.'' During The Royal Gazette photography session, Dame Marjorie tasted Mr. Ming's creations for the first time.

"She said they tasted as beautiful as they looked, and she gave them her stamp of approval.'' Mr. Ming said Dame Marjorie would soon have the opportunity to properly enjoy the dishes she had inspired. "Later on, she will invite some friends to dinner and they will enjoy these products with other locally-grown garnishes.

Mr. Ming remembers Dame Marjorie as an influence during his boyhood years. He recalled that she was an education officer while he was in elementary school.

"We were taught to stand when someone entered the class. Dame Marjorie would reply in her proper English: `Good Morning' or `Good Afternoon' depending on the time of day.'' "Many persons owe it to her that they made something of themselves,'' Mr.

Ming reflected.

As an adult, Mr. Ming became friends with Dame Marjorie when they were entertained by his uncle, Mr. Reginald Ming, who was known throughout the island for his traditional wedding cakes. "She and Reggie were very good friends. I met her there on several occasions.

"She would call on me to prepare something if she was entertaining. When she has the Governor and other dignitaries in, she calls on me for my expertise and for my assistance'' he said.

Mr. Ming said it was the first time he had created a dish in honour of an individual, but he planned more dishes inspired by Bermuda personalities and places. Eventually he plans to write a cook book which will include all the recipes he has devised.

Mr. Ming explained that naming dishes after a person or an event was a fascinating aspect of menu terminology. The appellations which have been used include royalty, famous statesmen, composers, artists, musicians, personalities of the stage, gastronomes and prominent people from various other spheres - sometimes long after the event or the death of the person who is being commemorated. Historical events have also influenced the naming of dishes.

Battles have inspired a variety of dishes, either in commemoration of a victory or named for a conflict because they were created while the fight was under way. Mr. Ming noted that Marengo, for example, was created by Napoleon's chef, Dunand, who was forced to improvise to create this dish because of a shortage of ingredients in the field. A still popular dish, Marengo has become a lasting reminder of this famous battle.

This custom of dedicating dishes was particularly prevalent form the middle of the 18th century, and lasted until the beginning of the First World War, Mr.

Ming pointed out. He explained the famous chef Auguste Escoffier dedicated his creations to such famous people as Madame Melba and Sarah Bernhardt.

GASTRONOMIC GESTURE -- Well-known chef Mr. Fred Ming devised a special menu as a tribute to Dame Marjorie Bean who led the list of Bermudians who featured in the Queen's New Year's Honours List. Above left, the pair survey the sumptuous feast; top right is the delightful Mango Souffle Marjorie Louise and bottom right the mouth-watering Paupiettes of Snapper Dame Marjorie (stuffed rolled snapper with lemon grass sauce) he created in her honour.