In an aim to spread all that is Bermudian, two executive chefs from the Fairmont Hotels presented some of the Island's flavours to Bostonians recently.

Thomas Frost, executive chef, of Fairmont Hamilton Princess and Christopher Chafe, executive chef, of Fairmont Southampton, said the dishes were well received when they presented them at the Fairmont Copley in Boston on February 8 and 9.

"It was our mission was to expose Bermuda flavours, textures, traditional techniques and styles with modern twist," explained Mr. Frost. "We hosted a press lunch on the Friday with a Rum tasting by Malcolm Gosling, we were very pleased with the overall success of the event."

Mr. Chafe added: "We had lots of positive comments about the food with lots of questions regarding their origins and historic backgrounds."

On the Saturday, they did a Cooking demo, which was a sold-out event.

Mr. Gosling and his colleague hosted the rum-tasting. "We featured a different rum or rum combo for each dish presented, all local favourites," said Mr. Frost.

Also attending the event was Joel McDonell, who is the founder and producer of Bermuda's own Gombey Jam Factory.

"We used some of his products in our recipes, so thought it would be a good opportunity to expose Joel to the American market," added Mr. Frost. "He was a huge success, and set up a Jam Bar in the demo room, where he wore typical Bermuda business attire, which was a big draw.

"He had samples of Gombey Jam for everyone to sample, people loved his jam, and were eager to order from his website."

The overall event hosted by Fairmont Copley Plaza was great, added Mr. Chafe.

"Lots of Bermuda's past visiting friends were there," he said. "We also gained good leads for new people interested in visiting the Island."