Bush Cook, Chef Cook: An Unforgetable Treat At Sejah Farm

ST. CROIX — Saturday on this island was not your mundane, nothing-to-do kind if weekend, where anything aside from staying home would suffice. No, there was an overabundance of activities ongoing all day, from a political forum, to the annual Gumbo Cook-off in Christiansted on the boardwalk, and the popular and well-organized Halloween event at A-Z Academy (separate story on the latter incoming today).

But of all the activities that got the attention and patronage of residents and visitors, one of the most fun — and delicious — activities was Sejah Farm’s Bush Cook, Chef Cook cook-off, (there were even traveling journalists covering the event, courtesy Department of Tourism’s Dine VI) an all-day affair that blessed event-goers with a multitude of different foods from some of this island’s top chefs, who served up a surfeit of tastes good enough to be eaten at the best restaurants, all made from makeshift cooking tools used before science thought up the idea of stoves and other simple machines used in culinary.

The concept? Simple. You take St. Croix’s best chefs, caterers and home cookers “who like to brag,” according to Yvette Browne, co-founder of Sejah Farm, and place them on a farm (in this case Sejah Farm located on Casper Holstein Drive north-west of the National Guard base in Estate Bethlehem.) Give these chefs a coal pot, three stones, a hole in the ground and “all the different produce that we have in the market,” Mrs. Browne continued, and let them have at it.

“We opened the gate at 7:00 a.m., the chefs grabbed what was there and started to cook, so they did not know what they were going to cook. The only thing they had in advance was their meats because we wanted it to be marinated and well seasoned. But they were all local meats produced on the farm,” Mrs. Browne said.

The event, backed by Dine VI, was a success. It was also the first of its kind, and Sejah Farm says the plan was to make the cook-off an annual affair.

Once you paid the $15 fee to enter the main area, a field with 12 tents representing various culinary businesses to include restaurant and catering, with foods prepared and ready to be enjoyed, was yours for the taking. Meals were prepared with meats such as rabbit, pork, goat, lamb and chicken, according to Sejah Farm co-founder Dale Browne. Greens included kale, collard greens, Chinese cabbage, pumpkins, chive, thyme — all of which were grown at Sejah Farm. “And whatever condiments that they wanted to bring, that’s fine, because the main items are provided,” Mr. Browne said.

Event-goers could not stop raving about Bush Cook, Chef Cook.

“This is wonderful!” Yvette Delauzanque proclaimed. “It’s a great opportunity for local people to show what can be done with local produce.” I think I will be full before I leave; I’m eating rabbit next. I’m enjoying myself.” She had already patronized three vendors and was looking to continue making the rounds. And her son, Frank Robinson of Best Craft Cocktail Lounge, was one of the chefs on hand yesterday.

Cruselda Roberts, who sampled all the offerings after being chosen to be a taster by a media company doing a video production, praised all the vendors, stating that while some stood out, all were good and well presented.

“I think we have very talented local chefs here, and everybody had their unique and original twists to preparing their foods,” she said. “But overall everything that was prepared was delicious, and I enjoyed it all.”

For Mr. Browne, the idea is to extend the reach of agriculture past the niche market, and into the supermarkets, schools and ultimately the homes of residents — which is already occurring — in an effort to foster healthier eating in the territory. He sees the Bush Cook, Chef Cook event as yet another vehicle to that end.

The event was to last until 5:00 p.m. By the time it concluded, a consistent flow of patrons had attended the cook-off, which Mrs. Browne deemed a success for the first go, as she pointed to her stock of produce, which had been diminished greatly due to participation and turnout.

The event was also graded, with Ricky D’Licious!’s mash plantain, breadfruit casserole and pit roast lamb coming in first; Jamaican Flavor: Uncle Eric with roast lamb, jerk chicken, Jamaican callaloo with saltfish and dumb bread placing second; and Sejah Farm’s mashed curry pumpkin, greens patte and roast breadfruit (prepared by Kahdeem Henneman) placing third.

Feature Image: Chefs from Best Craft Cocktail Lounge prepare a meal placed on the inside of a pumpkin. (Credit: Ernice Gilbert, VIC)