Rosemary Parkinson, Contributor
Sue McCowan's Mango pineapple jam picnic parfait. - PHOTOS BY ROSEMARY PARKINSON
BEFORE I get into the finer details of what was Food & Wine and Grand Lido Negril Resort, & Spa's best Epicurean Escape ever, I would like to castigate in no uncertain terms Grand Lido's Jag Mehta who introduced me to EZ Chocolate Truffles by Executive Pastry Chef, Sue McCowan, from Earth & Ocean restaurant, in Seattle, Washington, on the weekend.
I have not stopped tasting those delightful morsels in my mind. I hope by now (after his most attentive attendance at her chocolate demonstration) that with the recipe down pat, I shall soon be receiving truffles by Tara! This lady could make a truffle you see. Lordie! Lordie! Melt-in-your-mouth pleasure if ever there was one.
Friday night's Taste of Jamaica Festival at the Cotton Tree Beach Bar lived up to its name. Every aspect of Jamaica's cuisine was showcased to the changing background of steel band, mento and calypso music whilst dancers did their do for the enjoyment of those attending. I opted, out of the bevy of food offered, for a freshly fried fish, chosen with care from the dugout canoe filled with ice displaying all manner of our ocean's delight. Add some roast breadfruit to that, and I was seriously good to go.
Very visual were the cotton candy man, the peanut vendor and his roasting cart, ladies and their arts and crafts and stands with Jamaica's best in wood carvings. Those interested in the elixir of our island were kept busy at the Appleton Jamaica Rum hut and, beer drinkers had the Red Stripe booth for themselves. With wine being poured throughout - a fine night was had by all.
Saturday brought a fun cooking class with our very own Virginia Burke - appetisers and salads that were to say the least tantalising. (Get her new book Eat Caribbean if you haven't done so already - it's lovely). That afternoon there was rum tasting with Appleton Jamaica Rum's Master Blender, Joy Spence - I could only enjoy the splendour of the aroma from afar but, others certainly did some fine blending and got attendees in the right mood for the cocktail reception under the stars.
The ballroom of the Grand Lido, magically turned into what can only be described as a fairy tale room was a mystical theme of tropical elegance, with flowing voile and huge floral arrangements beautifully placed on each table that took your breath away but still allowed for perfect conversations, amongst those around the specially set tables. The elaborate seven course meal that was to come with spectacular synchronised service, chefs and sommeliers involved giving the details of each course was, to say the least, exquisite.
VERY, VERY INTERESTING
We began the evening with Executive Chef Mat Wolf's (Gautreau's, New Orleans) Heirloom Tomato with Watermelon-Tomato wafer, Fried Goat Cheese and Herb Salad accompanied by a smooth Monkey Bay white wine. I thought the goat cheese needed to be served warm to be more complimentary to the watermelon-tomato wafer but all in all, it was pleasant.
Next came Executive Chef Stephen Window (Roppongi, La Jolla) whose foundation of classic French techniques and Asian spices and culinary traditions provided a Shrimp Scallop Potsticker, Spiny Lobster with coconut reduction and Flying Fish Caviar that was very, very interesting - particularly as it was served with an amazing Robert Mondavi Fume Blanc. A Puliny Montrachet 2000 Louis Latour white burgundy was such a fine complement that Executive Sam Choy's Fresh White Tuna Carpachio drizzled with chilli aioli, olive oil and lime vinaigrette was taken to its height with sheer delight. And then time for a palate cleanser - Madame Pele's Fire & Ice (described as the Fire Goddess) contained within a volcano made with a mix of Blue Mountain and Hawaiian Kona Coffee.
A Seared Rare Tuna, house made Ginger-guava Jelly, Sweet and Sour Eggplant, Baby Bok Choy, Cerachi syrup and Candied Bird Peppers from Executive Chef Robert Fathman (Azure, Boston) followed - a testament to this Cincinnati born's second love - paint and canvas - and naturally, the La Crema 2003 Pinot Noir served did this dish total justice.
A FINE CRESCENDO
Soon, it was our very own Grand Lido's Executive Chef Martin Maginley's turn to show off his Japanese Seven Spice Marinated Grilled Veal Medallion topped with macadamia nut and pineapple chutney accompanied by breadfruit and chocho ragout in coconut sauce drizzled with coriander that just married itself beautifully with a Bordeaux Style Californian Red from the Livermore Valley - Vendima 2001 - so soothing it warmed the body, mind and soul preparing you for the Veuve Cliquot Champagne - an exquisite partner for Executive Chef Sue McCown's Mango Pineapple Jam Picnic Parfait with Chocolate Hazelnut bar and Caramelised Mango Tarte that brought this evening of gourmands to a fine crescendo.
It all ended, though not sadly, by retiring to the Marble Lobby for rum and cognac tasting with Joy Spence and more Veuve than should ever be served (I love it!) to humanity. A fine violin and harp softly flowing in the background, there was time enough to sit and enjoy the company of the Walkerswood and Appleton crowd, Executive Chef Stephan Spath, Nancy Beckham (Couples) among others in the illustrious crowd. Suzanne McManus, who ensured throughout the entire weekend that everyone was exceedingly happy at all times. Thanks to the hotel and its Public Relations Manager, Sheryl McGaw-Douse for a stress-free weekend.
Reverence of relics brings merit, but much more is to be gained from the devotion to and spreading of the perfection of wisdom. The Perfection of Wisdom, selected and translated by R.C. Jamieson.
