Greg Thames (seated), of Greg Thames Associates, watches attentively as his champagne is poured by waiter Chris Reckord at the champagne dinner at Mac's Chop House last Friday. - CONTRIBUTED
MARIO AND Fiona Machado of the prestigious and award-winning Mac's Chop House in New Kingston laid out the red carpet last Friday night for a champagne dinner.
The evening began with champagne cocktails and light banter among the specially invited guests. Marie Demets Brut NV was the selection at this stage.
Master of Wines Adrian Garforth took guests through the paces as he explained vital details of each bottle of sparkling bubbly selected for the courses; pretty much in the same way that it's done at a Chaine des Rotisseurs dinner.
The opening crab and avocado martini was paired with UPR, Champagne Le Mensnil, Grand Cru, Brut, NV.
Next came an absolutely divine yet tender scallops en croute leek compote, mushroom and vegetable brunoise with which guests enjoyed an awesome, rich with raspberry undertones Cremant de Burgogne, Brut NV.
And the gracious hosts were always only a smile away as they ensured all was well with each tempting course. The restaurant, which was a part of The Gleaner's Kingston Resturant Week last year, proved beyond a shadow of a doubt that it deserves its position as one of the premier places to dine in the city.
An attractive parmesan crusted Chilean sea bass over English pea mint orzo with white balsamic spinach was next. Voices "mmmmed" and "aaahed" with every bite. The accompanying Bollinger Grande Annee Brut Bollinger was intense and appreciated for its age.
For dessert, the Crepes Suzette was paired with Domaine de la Pigeade Muscat de Beaumes de Venise 2003.
Those who still had room enjoyed the fine port and always excellent Blue Mountain Coffee, making it a perfect end to the evening.
- B.E.
