The Goan Culinary Club celebrates its’ first birthday at O
Coqueiro…the very place where the meets were initiated. And while the first
year was spent in creating awareness amongst ‘people’ both here and abroad, the
twenty five members sat down to deliberate its new course of action for the
year.
Mr Sanjith Rodrigues (MD, GSIDC) sat down to interact with
the members and share his thoughts on all things grown locally. ‘the poor
farmer’s sit on the roadside to sell their wares as there are very few takers’,
‘there is surplus musk melon grown which has no buyers and inadvertently land
in the garbage’, ‘we prefer to buy vegetables brought in from outside Goa
rather than purchase within.’
Mr. Darryl Pereira – CEO Reira Eco Ventures, an enterprising
entrepreneur echoed the message from Mr
Sanjith Rodrigues …as he explained the pressures faced in setting up the
projects and the need for more interactive communication from the chefs.
With immediate effect a core team has been initiated to
record the data of ‘Goan’ produce perhaps needed by the kitchens for our
cuisine.Odette and Joe Mascarenhas co founders, heralded this project assisted
by Ms Sunita Rodrigues (project co ordinator), Mr Victor Soares (GM Royal orchid
Hotel) and Mr Sunil Kumar (Executive Chef Goa Marriott Resort and Spa) who will
compile the data base from the members of the Club.
The meeting was hosted by O Coqueiro, with Chef Peter
Fernandes researching tea time preparations of the good old days of
yore…Filhos, Manos, Atoll, Alla Belle, Sheviyo with jaggery, and Kongyeo with
gur.(jaggery)
Co founders Rene and Maria Baretto and Joe Mascarenhas and
Odette Mascarenhas with Sanjith Roadrigues distributed certificates of a year’s
completion to the members.
Some of the teatime snacks of the past
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