Princess Menu Items To Support Women’s Month
In honour of Women’s History Month, Hamilton Princess & Beach Club curated a special menu of appetizers, entrees, desserts and cocktails at the Crown & Anchor restaurant, and for each menu item purchased this month, $2 of that purchase will be donated to the Women’s Resource Centre.
A spokesperson said, “The female Heartists of Hamilton Princess & Beach Club are taking the lead this month! March marks Women’s History Month, a time for honouring and recognizing the achievements that women have made to culture and society. This year, Hamilton Princess & Beach Club’s champions in the food and beverage division, have crafted an activity inspired by all of our female colleagues.
The Women’s Month Team from front left to right: Josephine Franquia, Shonette Higgins, Crown & Anchor Outlet Manager, Ariel Timbal; second row left to right: Annaliza Pegarido, Chef Angelie Sarmiento, Chef Ilena Pedraza, Charmaine Obendencio, Giane Silva; third row: Chef Jadé Lee, Chef Xah-Niyah Williams, Chef Ximena Navarret, Chef Sierra Symonds; and top row: Ana Sangiacomo, Alicia Nesbitt, and Suedienne Murphy
“Throughout March, a specially curated Women’s Month menu of appetizers, entrees, desserts and cocktails are on offer at Crown & Anchor restaurant. For each menu item purchased this month, $2 of that purchase will be donated to the Women’s Resource Centre. Also, every Friday, our Crown & Anchor team will be dressed in denim and purple, the official colour of Women’s History Month, to celebrate all women.
“The Women’s Resource Centre [WRC] is a registered charity committed to supporting women facing life’s challenges, and promoting gender equality by advocating for social change that eradicates injustices, inequalities and sexism against women.
“The Hamilton Princess’ Women’s menu features items like Chef Cristina’s appetizer of ‘Grilled Prawn & Vermicelli Rice Noodle Salad’. This was inspired by Chef Christine Ha – “The Blind Cook”, who despite losing her sight more than 15 years ago won MasterChef USA and is now a cookbook author and TV presenter.
“Chef Angie created one of the entrées, the ‘Grilled Lamb Chops and Garlic Butter Shrimp’. It was her friendship with Danielle Castle, Director of Rooms at another Fairmont property, who fueled the Chef’s fire behind this dish. Chef Angie and Danielle worked together in Bermuda, and she encouraged Chef Angie and other women in hospitality to strive for growth.
“Chef Angie also developed the ‘Adobo Braised Pork Cheek’ entrée, which she credits to memories of cooking in the Philippines with the women in her family and her community. She is inspired every day by the strength shown and sacrifices made by her grandmother and mother to help her, and her sisters to achieve success in their lives.
“Pastry Chefs Ileana & Ximena designed the dessert, a mango & vanilla tart called ‘El Globo’. The ladies met at Fairmont Austin, and became friends before moving to Bermuda. They discovered that not only did they grow up in the same neighborhood in Mexico City, but both of their moms would buy them the same mango tart from the same pastry shop “El Globo”. Their mothers’ and grandmothers’ traditions and love are an inspiring memory that they share to honor them.
“A few of the cocktail creations include the ‘Passionate Princess’, a rum cocktail crafted by Alvinae, two gin concoctions, the ‘Bermudian Botox’ by Josephine and ‘Frida’ invented by Ana S., a bourbon whiskey-infused lemonade called ‘Cheeky Chicks’ designed by Charmaine, and a vodka-enhanced ‘Golden Goose’ drink fashioned by Annaliza. Here you can discover more of the stories behind each the women’s creations.
“Join us at Crown & Anchor, as we support our amazing female colleagues. Walk-ins are welcome, though we encourage you to reserve your table by emailing Ham.DiningReservation@Fairmont.com or by calling 298-2028.”
