Participating Bermuda chefs include Adam Jesse de la Cruz of Fairmont Southampton Resort; Livio Ferigo of Bella Vista Bar & Grill, Bonefish and Café Amici; Josue Lemas of Devil’s Isle Café; Gillian (“Gigi Mama”) Olson of Horseshoe Bay’s new Rum Rum Beach Bar; James Mitchell and Brendan Huttick of New Catering Concepts; Douglas Sisk of The Reefs; and Edmund Smith of Ascots. Their recipes will be produced in San Diego, using as similar ingredients as indicated, and served at the networking reception.
“Bermuda’s local ingredients are so powerful and everything grows so beautifully; our soil and water create ingredients that are a pleasure to work with, ” agrees Ferigo, author of the 2011 cookbook Amore Bermuda, who contributed a recipe for a Bermudian twist on bruschetta, featuring rockfish, avocado, loquats and goat cheese. “It’s a real honour to have my recipe on the menu of Bermuda’s event.”
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