HIBISCUS CATERING

When chef Huie decided to participate in the 17th anual space coast food, wine and beer tasting at the Kings Center in Melbourne on Sunday, February 24, 2008. Chef Huie though it would be a good chance to test two new items he was working on. With over three hundred people in attendance Chef Huie introduce his Jerked Chicken Brochette as an appetizer, this spicy Caribbean style dish consist of onion, bell pepper and small cubes of chicken on a tooth pick lent skewer glazed with his original jerk sauce. This dish was such a big hit people went wild and did 'nt mine waiting in line just to get a taste. With so much compliments and good review the chef as decided to make this dish available as an entree. check our menu for details.

Reggae sauce

His reggae sauce was also very popular with the crowd. Reggae sauce is a spicy hollandaise based sauce with herbs reduction. This sauce goes well with fritters, chicken fingers and other appetizers.