International MasterChef Nikita O’Neil Skippings presented a barbecue at Blue Lotus Kitchen + Bar that celebrated the vibrant culture of Turks & Caicos.
Chef Skippings was cooking up a storm at the meat station, with chicken from Treedots and pork. Guests were satisfied as the meat dishes were packed with flavour, and each dish wowed guests with its intense use of spices, providing an exciting journey for the discerning palate.
Special Guest Chef Lorraine Kenlock helmed the salad station and showcased her culinary flair by infusing Arctic Blue Gin into the avocado salad dressing which became the hit of the night.
Of course, it would not be Caribbean if there was no dancing. Even behind the grill, the energetic Chef Skippings was grooving out to tunes and encouraging guests to dance along with him.
The dinner also included alcohol from beverage partners. At the event, there was Navy Island and 1731 (Fine & Rare) rum from Interco-MLE, as well as several labels from Penderyn Distillery, and Arctic Blue Gin.
With the amazing hospitality from the Turks & Caicos team, along with the exciting spirits available, guests toasted to a delectable Saturday evening filled with dancing and great cuisine.