Chefs David Destinoble, Melissa François, Stanley Fabre, and others came together to create a menu using local ingredients as their inspiration. It was a culinary treat for everyone. On the menu as appetizers, one could choose from Chef David’s Tomato Bisque Soup with coriander; Chef Melissa’s Boudin (blood sausage) with water cress salad, or Smoked local Marlin Tartare. And the choices continued to be difficult. Main course choices were Filet of beef with roasted vegetables or Mahi Mahi served with a Saffroné Petit Mil topped with a mango s