Student Adds Bermuda Flavour To US Menu

A Bermuda student has added some local Easter season flavour to the menu of a Vermont restaurant.

Sajni Richardson, along with nine other graduating students from St. Johnsbury Academy’s culinary programme, was asked to come up with a dish that represents who he or she is as an aspiring chef.

The dishes conceived by the students will be served up at St. Johnsbury’s Hilltopper restaurant — the school’s working classroom — until May 15.

“The diversity of both the students’ origins and their goals informs the menu. Sajni Richardson comes to St. Johnsbury Academy all the way from Bermuda, one of the 27 countries represented in the student body,” reports Vermont’s “Seven Days” news website today [Apr.4]. “Next fall, she’ll begin her first semester at Johnson & Wales University’s Miami campus, majoring in culinary arts and exploring a passion for pastry on the side.”

Ms Richardson’s dish is a duo of fish that celebrates the Easter season, Bermuda style.

“This week is Good Friday; Easter is on Sunday. Usually around this time of year, we have hot cross buns and fish cakes,” she told the website. “It’s the perfect timing to introduce it to this area.”

“Seven Days” said of her Bermuda dish: “Her petite, flaky salt-cod cake is combined with blobs of mashed potato, all breaded in panko and served on a tiny bun. To contrast with the fried celebratory food, Richardson grills a chunk of sushi-grade tuna and serves both with a side of tartar sauce speckled with capers. A salad of grilled corn with beets is a fusion of Richardson’s beachy birthplace and her adopted home.”

For the full “Seven Days” report go here.

#BermudaTeens #Cuisine

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