The BBC’s annual Hors d’oeuvres Contest took place during the Marsh Harbour Championship hosted by the Abaco Beach Resort & Boat Harbour Marina. The nine competing teams submitted recipes using products provided by TABASCO and Jane’s Krazy Mixed-up Seasonings. The top three entries, selected by a team of judges from Bertram and Silver Airways, each received a cash prize, a bottle of Bacardi Anejo and a serving platter from the McIlhenny Co., manufacturers of TABASCO products. Team Bob Along finished third with an eggplant based entry called, “Mother-In-law’s Tongue.” Second place went to Blackhawk’s “Stoned Tenderloin,” a blend of bite-sized pieces of beef tenderloin and stone crab with a tangy dipping sauce. Finishing in first place was Bluewater Cat’s “Seafood Ceviche.” Shrimp, lobster and conch were used to create this ceviche that was served in a hand-carved pineapple shaped like a blue marlin.