Appetites Stay Healthy At 16th Annual Taste of St. Croix

ST. CROIX — Cognizant that Taste of St. Croix sees impressive crowds, event-goers began descending on the Divi Carina Bay Resort at about 4:30 p.m. on Thursday (the event starts in earnest at 6:00 p.m.). But big crowds wasn’t the only factor weighing on the minds of the thousands who turned out for the 16th Annual Taste of St. Croix. What many would argue was even a bigger deciding factor was the food.

This year brought even more variety than last year’s Taste, with vendors lining the lower floor of the resort as chefs, farmers, representatives of gift shops, restaurants, rum factories, a nonprofit organization — and even a Cannabis energy drink — among others, presented one of the most varied Tastes the event’s organizers have put on.

They included a mesmerizing coquito by Jahnesta Ritter, and coconut lime cup cakes from Lighthouse Mission. Yet, those were hardly for starters. Traversing east to west or vice versa, those who paid the $95 entree fee would find that it was funds well spent with literally too many choices to choose from.

Multiple attendees told The Consortium that they were delighted by this year’s turnout and vendor lineup. They spoke of enjoying most of what they tasted, and praised the organizers for once again putting on a classy, upscale affair. Others spoke of enjoying the music and the safe gathering of locals, and relished the opportunity to mingle with friends.

Dignitaries were spotted enjoying the food as well, chief among them Governor Kenneth Mapp. Also spotted was Marvin Pickering, Bureau of Internal Revenue director, and former W.A.P.A. CEO who was recently hired by Tantalus, Hugo Hodge, Jr.

As is custom, judges who tasted the servings earlier, gave their results at the closing of the main event, with Zion Modern Kitchen topping competitors by taking home best appetizer, best drink, people’s choice and best presentation awards.

“I feel real good tonight,” said Eddie McNamara, a chef at Zion Modern Kitchen. “We worked really hard this year. We kept it simple and did what we had to do, and we feel good about it.” Mr. McNamara said Taste remains an important part of the culinary industry because it represents a hub where the best of the island is showcased. And he said the Zion team was overjoyed by the wins last night because they add even more credence to Zion Modern Kitchen’s already award-winning history.

Indeed, this year’s Taste embodied what St. Croix has become known for in part: its culinary arts. And if the long line of vendors and overflow turnout is anything to go by, future Tastes should only get better.