Chef Michaelangelo in Emilio’s kitchen Sat.

CUL DE SAC–The kitchen of Emilio’s restaurant in Rockland will be the canvas for St. Maarten-born, Massachusetts-based chef and owner of the acclaimed Gypsy Apple Bistro Michaelangelo Wescott on Saturday. Gourmets only have this one night to sample his culinary creations.

Chef Michaelangelo, a descendent of the island’s well-known Beauperthuy and Wescott families, is the second guest chef to be featured by the restaurant along with St. Maarten Iron Chef and Emilio’s Executive Chef Dino Jagtiani.

Chef Michaelangelo is visiting home to escape the brutal Massachusetts winter and was roped in by Jagtiani to share his culinary talents with St. Maarten as he does at Gypsy Apple Bistro where the menu has creative French fare. He is the restaurant’s second guest chef. St. Maartener Chef Tracy Blijden wowed diners with her culinary magic in January.
Some may remember Chef Michaelangelo from Loterie Farm in Pic Paradis where he was the first opening chef.

This will not be the first time Chefs Michaelangelo and Dino have shared a kitchen. They both worked in the kitchen of the storied Callaloo restaurant on Front Street in the late 1980s.

“I remember we were both prep cooks, slicing tomatoes, shredding carrots, peeling potatoes. Who knew at that time that we would both go on to have such illustrious and distinguished culinary careers and eventually own our own restaurants,” said Chef Michaelangelo.
“I am extremely excited to be reunited with Chef Michaelangelo for one night at Emilio’s this Saturday. I consider him a friend, an extremely talented chef, and inspirational human being,” said Chef Dino.

In the kitchen together with the two acclaimed and award-winning chefs for the one-night-only event will be St. Maarten culinary-star-in-the-making Leomar Vanterpool, a culinary student at Johnson and Wales College in Florida who is doing his internship at Emilio’s.
“This restaurant is a St. Maarten thing,” said owner Norman Wathey. “With Chef Dino, Paul Peterson, Renata de Weever and myself, we have a dream team of all St. Maarteners.
“Chef Michaelangelo has created a delicious menu for this special evening, and we look forward to a great culinary event. We are, after all, the culinary capital of the Caribbean,” said Wathey.

Saturday’s menu has as appetizer red lentil soup, popped wild rice, poppadum, yogurt, mustard seed oil, micro cilantro. The fish course will be seared diver scallop with salt fish, potato ravioli and champagne buerre blanc and caviar. For the meat course, he will prepare Cornish hen, fire-roasted corn-goat cheese risotto, smoked tomato vinaigrette, and boudin noir crumble. To polish off the meal, there will be a dessert of banana tempura with chocolate ice cream, salted peanut brittle, toasted coconut, and El Dorado rum caramel.
Dinner is priced at US $65 per person with optional wine pairing with each course at $28 per person. Reservation is recommended; call 1 (721) 522-1848.

Source: The Daily Herald