Rosemary Parkinson, Freelance Writer
Chef Mark Cole shows off one of his many scrumptious dishes.- ROSEMARY PARKINSON PHOTOS
It came to pass that I once more ventured into the hallowed halls of Pastafari. Now, I just love Italian food and lament the lack of many of these restaurants outside of the all-inclusives.
I KNOW this review might give you the feeling that I spend my life at Hedonism III. I realise full well that I mention Hedonism III every chance I get, but there is some reason to my madness.
Apart from the fact that I am a great fan of the place, apart from the fact that the food is great, apart from the fact that I happen to adore Executive Chef Mark Cole, apart from the fact that the entire staff is wonderful (maybe I should get right down to brass tacks) I misplaced the Pastafari review I did months ago. Therefore, Hedo has been on my mind, a lot.
I had to travel all the way to Runaway Bay a second time (shucks) and lost that one too. So I repeated this exercise again (shucks) going all the way to Runaway Bay to eat at Pastafari one more time. Shucks. I had to retake all photos, make notes, chat with chefs and waiters, and spend the night one more time. I really, really have an extremely hard life, eeh?
LITTLE ITALIAN SECRET
I have to tell you, it's as if the gods just didn't want me to divulge this little Italian secret. This morning, all settled in to begin the procedure it takes to write one of these Thursday reviews, I could not find the notebook I had so carefully written all my information in this last time. Hello. I was suicidal. Not again, thought I. The possibility of having to visit Hedo III yet again sent shivers throughout my body. But I persevered. Hours later all was found, buried in my desk which is unfortunately covered almost to the ceiling in notes, papers, CDs and heaven only knows what else.
In fact, as I looked over this stretch of my life, this holder of all that pertains to me at the moment, I see remnants of lunch on a plate, an empty bottle of water, Gleaner Food sections, wires, plugs, door latches, my wallet, sun tan lotion and even a glue stick. Oh, dear!
LOVE ITALIAN FOOD
Anyway, it came to pass that I once more ventured into the hallowed halls of Pastafari. Now, I just love Italian food and lament the lack of many of these restaurants outside of the all-inclusives.
I have done Toscanini in Ocho Rios and I will be visiting Evita's soon once I am on the road again. Some friends had a wonderful meal up there the other night and I have promised to look in on this world-famous spot. In fact, right this very minute, this very Sunday
morning as I sit here writing, I could rush out to an Italian restaurant, if there were one around, to dig into a huge bowl of pasta with a thick, rich, Alfredo sauce. (Sorry Dr. Vendryes, I am even sinning in my thoughts. By the way, the loss of excess fat from my body has reached 20 pounds and still going down.)
Pastafari is actually a sweet little restaurant with its red décor and bright yellow tablecloths accentuated with large red
flowers. The huge windows give the impression that one could easily be hidden away in the Italian Alps during spring.
On this particular night Clayton Braham was our waiter and he very sweetly ensured that we had a huge bucket of ice and a beastly cold bottle of champers - bubbly - that veritable sinful drink. Hey, what else to drink in a sinful place, eh?
Now, at Pastafari there is a well-appointed buffet for the antipasto and it is chock-a-block with delightful morsels. I filled my plate with jalapenos, sun-dried tomatoes, artichokes, zucchini, slivers of salmon, kippers and mushrooms. I had a touch of this salad and that, topped with a little cheese but left out the pasta. (See how good I am?)
With herbs and olive oil drizzled on top in perfect Italian style, I was in heaven. Everything was more than bellissimo. Actually, those antipasto (appetisers) were so divine that one could be satisfied with a couple of plates of just that. All right, all right my guardian angel of fat -- one plate of just that.
THE LAMB JUST MELTED IN YOUR MOUTH
My companion and I chose the same things so I can leave 'the person' out after this sentence. Sorry mi dear. Next, I had a Scelta Di Pasta Farfalle Bella Casa, which basically means Bow Tie Pasta with wonderful things from the house. As I am not a lover of Bow Tie Pasta - not wanting to ruin my dinner by eating a man in full suit and, yes, bow tie -- I opted for my favourite, Fettuccine. A small bowl arrived, just perfect for the occasion. The sauce -- a tomato basil mixture with loads of delish mushrooms and artichokes enhanced with bella crema and sprinkled with freshly grated parmesan cheese -- was absolutely perfetto. I followed that with Agnello Alla Rosmarino, which is a Parmesan Crusted Lamb marinated in Rosemary and Garlic Au Jus with Potato. The lamb was exactly as I ordered it - medium rare - and it was, to tell the truth, melt in your mouth.
Dessert was next and, yes, I broke the rule again. But I was forced by Executive Pastry Chef Anthony Walters with his claim that he excels at making this particular cake which is next to heaven. I shall leave you the reader, to go to Hedonism III and try it for yourself.
After dinner, another bottle of champers was popped, toasted, drunk and then 'twas time for the piano bar.
There are times when my life seems too mundane. Yeah, right.
Rosemary Parkinson was last seen boarding an Alitalia flight with Chef Mark Cole. They were both wearing traditional alpine costumes. The belief is that too much champagne had been imbibed.
Hedonism III Resort & Spa
Pastafari Restaurant
Runaway Bay, St. Ann
For reservations and/or day/night passes: (876) 973-6117
