Chef Martin Maginley prepares oysters topped with a vodka induced slightly pepperish sauce.
Rosemary Parkinson, Contributor
ALTHOUGH THE Grand Lido Negril Epicurean 'Jawaiian' Escape began on Thursday last during the day,
I arrived just in time for the
general manager's dinner. However, I am going to
concentrate on Saturday's gala.
Two hearty congratulations are in order though one to Chef Martin Maginley who managed to take an oyster and turn it into an orgasmic delight. Not that they are not just that, but he really put that plump little being into such a gourmet state of affairs, I could have sat myself down and slurped them nice and easy all night. God knows what could have
happened after that.
Oysters covered with several little tidbits only Maginley could have thought of, topped with a vodka induced slightly
pepperish sauce that just took you to the moon. And the other congrats go to Brad Thompson, chef extraordinaire from the Phoenician in Arizona, who
produced a charming refreshing cold coconut soup, served in a shot glass garnished by a shrimp. So having started your taste buds rolling on these two notes, let's just go straight into the gala night.
THE NIGHT BEGINS
Naturally the guests all beautifully attired I might add read like a veritable who's who. Having just disembarked from the 147 foot M/Y Zein yacht
previously owned by Aristotle Onassis, who loaned it to Princess Grace and Prince Rainier of Monaco for their
honeymoon, I felt quite important myself. After all, I am now firmly entrenched with all of the rich and famous never mind they are mostly ghosts.
Anyhow once seated, we were served with a Piper Heidsieck Brut, nicely chilled and as bubbly would have it, put us all in the necessary good mood. Soon our waiters and waitresses served up in almost musical unison the first course chilled sea bass marinated with saffron, Pedro Cay scampi and shavings of bottarga. The saffron came through ever so light nevertheless its nutty flavour added
that perfect touch to this
delightful starter.
Next came the toasted coconut risotto with ginger glazed carrots and heart of palm curry emulsion. There were mixed thoughts on this particular dish but although I felt the risotto to be a little too 'wet', the taste was nevertheless fine.
By now a 1999 Robert Mondavi Fume Blanc had been poured and this wine with its well-known bouquet took the evening into another level. Seared jerk Mahi tuna with tossed mixed greens in an orange ponzu dressing followed an epicurean delight if I may say so myself. Had I not been trying to behave like a lady, I would have demanded more. But such things cannot be done at gala dinner what a shame!
In order to cleanse the palate in readiness for the next courses and 'pourings' of wine, a kilauea melon sorbet was put before us
placed in a caramelised cone, it was just what the gourmand would require in order to carry on regardless sorry! I mean to carry on with the delightful dinner that was being set before us. Although I have to mention that our table (seems like this is becoming de rigueur! Remember Hedonism III and how I described our 'hot' table?) was probably by now a tad over the top not only with applause but with good old Caribbean loud and boisterous chat!
PIECE DE RESISTANCE
Sugar cane speared macadamia nut crusted mahi mahi with kapakahi mash and warm papaya pineapple marmalade with a hint of mint was next and I can only believe that Hawaii's culinary Ambassador produced this piece de resistance. Now I could be wrong 'cause to tell de truth by the time I had downed several glasses of Caymus Connundrum (what a lovely name for a wine eh?), followed by more of a Rosemount Diamond Epicurean Series GSM, my brain was just in its own delightful mode and
I completely forgot that the
various chefs and wines for
each plate were in fact being introduced.
Hello! Ah don't think I was
the only one oblivious to all that chat in between at the time I remembered I know that much. Getting to know your wine and getting to know your chef - reminded me of the song 'Getting to Know You', from the movie 'Hawaii' or was it 'The King and I'? See what I mean - even after the fact all the wine still has my mind 'confuffled'.
OVER THE TOP
Well all I can say is that a Caribbean pork loin rubbed with Jamaican Blue Mountain Coffee, served with Manchester-style sweet potatoes, summer green beans and Appleton Rum onion confit, drizzled with tamarind jus', just had to come from one of our own Jamaican chefs ah mean who else would know about Manchester? Anyhow that dish was over the top and by then the Ferrari Carano Tresor Reserve had been poured and
life had once again taken on another dimension pure
unadulterated pleasure.
The evening ended with a coconut rum pudding served with Hawaiian pineapple (mi 'ope Sam brought his own from Hawaii 'cause what we have here in Jah Jah land is the original that we sent over to them oh! ho!). Anyhow it was served with an array of fresh fruit marinated in Grand Marnier liqueur; crunchy chilled raspberry cheese cake with fresh berry coulis.
And I had myself several more glasses of that Ferrari Carano Tresor Reserve. Who wouldn't? it was divine.
JOB WELL DONE
Naturally the gala ended with members of the service staff who had so excellently served us being presented to the guests (not before our table jumped up and danced to the Caribbean rhythms that suddenly swarmed the room much to the amazement of the other diners but hey! Life is about living and dancing is certainly living!).
Next all the chefs took their bows and there was more bliss in the air than the United States Democratic Convention hello we people know how to show real joy! Anyhow, I am looking forward to seeing Food & Wine magazine (they were present), give our local chefs the accolades they deserve side by side with those who came from foreign.
Or I'll stop reading them!
Grand Lido job well done.
Your life is a reflection of what you desire, and what you believe you may have of what you desire - believing that you cannot have something is the same thing as not desiring to have it, for it produces the same result. Neale Donald Walsch, Conversations with God Book 3