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Members of the men’s indoor volleyball team joined Radisson Blu’s executive sous chef Jason Tate in the hotel kitchen to help create a healthy, energy-filled dish to go on the menu throughout the Island Games.
Jason put four Island Games players’ cooking skills to the test as they created two dishes that will ensure players, officials and spectators can enjoy a well balanced and nutritious energy boost whilst enjoying the Games.
The two dishes were an option of either rigatoni pasta or basmati rice, both with steamed chicken, griddled asparagus, plum tomatoes, broccoli and baby spinach, served with an olive oil dressing.
Executive sous chef Jason Tate commented: "I was impressed that the players had clear and clever ideas about what constitutes a healthy and well-balanced dish; they were a pleasure to work with the kitchen. Radisson Blu is located at the heart of a number of sports’ venues throughout the Island Games and we are pleased to help keep those involved, whether watching or participating, energised through our special menu."
Daniel Grigoras, men’s indoor volleyball Jersey team player / coach, added: "It was a great experience to go into a professional kitchen and have the opportunity to create two dishes. During our preparation for the Island Games, nutrition has been a major consideration for us, to complement our training. Jason helped us to bring together two tasty dishes that will help us to maintain our energy levels and recover quickly."
The volleyball chefs were joined in the restaurant by other team members to enjoy the newly created dishes. The two dishes will be on offer throughout the Island Games, with a donation from each sold going towards Radisson Blu’s charity partner for 2015, Mind Jersey.
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