By Janet Silvera, Freelance WriterWESTERN BUREAU:
AN EXPLOSION of flavours caressed the palates of food lovers who showed a distinctively pleasurable appreciation to the fantastic array of food their taste buds were christened with at Grand Lido Negril's 3rd Annual Epicurean Escape Formal Dinner on Saturday night.
The six-course feast, the handiwork of five chefs, consisting of two of Jamaica's award winners and three from the United States, created a spread that will remain in the minds of the 160 guests who turned out for the creme de la creme event.
"We are able to share a true dining experience that has become an evolution process, an infusion of different foods, cooked by some of the world's master chefs," commented Brian Drew, in his opening remarks.
The Epicurean Escape is the brainchild of two men with an undeniable passion for great tasting food the hotels' Food and Beverage director, John McIntosh and executive chef, Martin Maginley. Through their innovation, the formal dinner has taken its pride of place among fine dining in Jamaica.
Food lovers were taken down a mouthwatering, sumptuous journey, patented by the delicious first course of lobster and snapper roll with callaloo rice paper, and jerked spiced salmon tied with avocado and balanced with cold yogurt sorbet. This delicious fare was prepared by Chef Jesse Llapitan of Los Angeles, California.
A delicate Sauvignon Blanc with its burst of fruit and acidity from the Caribbean Producers collection paired wonderfully with the lobster and snapper.
The second course was a real challenge for its maker, chef Michael Blydenstein of New Orleans. However, using a notorious game, quail, marinated in a cherry wine, served with callaloo and sautéed mushrooms, this very simple dish proved to be a true winner. The wine of wines, a Robert Mondavi, Pinot Noir beautifully complemented this dish.
With lots of space to take on four more courses, the journey continued to the period of a Fiery Squid Salad prepared by Asian/American Chef James Devitt. Introduced at the right moment, this dish literally opened any clogged sinuses and virtually re-ignited the senses.
This myriad of exotic spices was paired with a fabulous Fetzer Merlot, a wine that sat back and did the trick balancing the spices beautifully.
Soon it was time to cleanse the palate for the entree, using an interestingly tastefully done wild orange champagne sorbet, by JCDC's 2001 Chef of the Year, Clifton Wright.
Chef Anthony Miller's entree of stuffed free range Veal Loin with pistachio and apple mousse served with pumpkin gnocchi and callaloo tomato confit, garnished with scotch bonnet cracker was the icing on the cake.
His magical creation was paired with a Petite Sirah, "made from the most misunderstood grape in California. It is also the most unusual grape which is fabulous on its own, and the perfect pairing for this dish," said Sommelier, Anthony Giglio, who gave an insight on the characteristics of each wine that the taste buds savoured.
Pastry chefs Stacy Devitt and Clifton Wright did wonders with the ginger infused Panna Cotta.
"Wow, what a meal," is still being chanted by Erica and Paul Cooper; David Mair and Joe Cooper of Jamaica Broilers; Cosmo Brown of Cosmo's Seafood Restaurant; Janice Massey and her 'brand-new' husband, Matthew Cutts; Wray and Nephew's, Catherine McDonald and Grand Lido's, Colin Palmer.
