Chilled sea bass marinated with saffron, Pedro Cay scampi and shavings of bottarga. Dish prepared by Sardinian-born Efisio Farris, executive chef and owner of Arcodoro, Houston, Texas at Saturday night's formal dinner. -Janet Silvera photo
Janet Silvera, Gleaner Writer
WESTERN BUREAU:
LET'S ESTABLISH one fact before you commence reading this article. There is only one Epicurean Escape in Jamaica and it takes place at Grand Lido Negril annually.
Enough said.
Now take a journey to the resort made famous by the
hippies of the '60s, attained the status 'Capital of Casual' in the '80s, where the 'Superclubites'
in the 21st century entertain your senses with uncompromising quality, style and elegance for four delectable days.
In previous years, the four days would conclude with a formal dinner and a magnificent sunset cruise aboard the yacht M/Y Zein, but in 2004, the Epicurean 'Jawaiian' Escape was oversubscribed and an additional evening was awarded to the white-gloved, synchronised butler service.
Saturday was the night invited guests to taste, touch and savour the laughter, excitement and
exotic gastronomic innovations presented by some of the world's best chefs and finest master
sommeliers.
At 7:30 p.m., the large doors opened to the fairyland-looking ballroom decorated with thousands of white pepper lights draped in shimmering sheer white material. To the right of the ballroom an explosive Hawaiian volcano spewed
beautiful bright red lava.
By 8:00 p.m. guests were escorted to eight-seater tables where their palates would rediscover the joy of dining on a seven-course meal, paired with the finest red and white wines and topped with champagne.
CHEF EFISIO FARRIS
Eating was elevated to an art form as the taste buds were awakened to chilled sea bass marinated with saffron, Pedro Cay scampi and shavings of Bottarga. A creation by Sardinian-born Efisio Farris, executive chef and owner of Houston, Texas's swanky Arcodoro restaurant.
The finished product was
marinated with mango and papaya overnight, finished with micro greens and Sardinian caviar and a little bit of citrus giving it added kick. The accompanying wine was Canandra's Sauvignon Blanc, which is extremely food- friendly and great as a starter. Of course, the Sardinian caviar was the best part of this meal.
With flawless precision, white gloved waiters, replaced that course with a second toasted coconut risotto; ginger glazed
carrots and heart of palm curry emulsion, lovingly cooked by Chef de Cuisine, Bradford Thompson of Mary Elaine at the Phoenician, Phoenix, Arizona.
This yummy precursor to the main event would be absolutely unforgettable.
CHEF BRADFORD THOMPSON
Chef Thompson gave his
interpretation of Jamaica's national dish and by using carrots to add texture to the dish. The risotto was heavenly and the canarda worked beautifully with the rich coconut dish.
Next to appear was a seared jerk mahi mahi with tossed mixed greens in an orange ponzu dressing. This was quickly devoured.
A fantastic creation of a Kilauea melon sorbet blended with authentic hot scotch bonnet pepper, was the perfect palate cleanser. This allowing access to Robert Mondavi Fume Blanc which was paired with Hawaii's culinary ambassador, Sam Choy's sugar cane speared mahi mahi with kapakahi (potatoes) mashed and warm papaya marmalade with a hint of herb.
An hour into the meal and
the Hawaiian chef's entrée was being dubbed the award-winning dish. But everyone waited in anticipation for the sixth course, (a second entrée), by Grand
Lido Negril's executive chef, Martin Maginley.
CHEF MARTIN MAGINLEY
Maginly chose Caribbean pork loin rubbed with Jamaican Blue Mountain coffee, served up with Manchester-style sweet potatoes, summer green beans and Appleton Rum onion confit,
dazzled with tamarind jus'.
The wine with this meal was a classic Bordeaux blended with five different types of grapes. Made in California, this red wine must be served slightly chilled, especially with the Jamaican
climatic conditions.
To bring this extraordinary meal to a climax, the culinary experts chose coconut rum pudding, with Hawaiian pineapple, an array of fresh fruits marinated in Grand Marnier liqueur and crunchy chilled raspberry cheese cake with fresh berry coulis.