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Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan
Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan

Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan

Date7/29/1988
Names
(photographer)
Format
Notes
Original Toronto Star caption: Essex Park Hotel chef George Correia uses Barbados sauce for heat in his Red Snapper Nu Bajan.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021139F
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