Claudia Gardner, Gleaner Writer
THE RECENT staging of Grand Lido Negril's annual Epicurean Escape was held at the resort under the theme 'Flavours of the Mediterranean'.
The five-day event featured interactive culinary seminars, grand galas, champagne and wine tasting and pastry-making under the guidance of several local and international chefs and wine connoisseurs.
According to the hotel's general manager Bryan Drew, the Epicurean Escape event was originally designed to boost occupancy during the off-peak season, but has grown tremendously since then.
"The Epicurean Escape started seven years ago when we were really looking to drive room nights in a traditionally slow period. So, we partnered with Food and Wine magazine and had one or two chefs coming in at first. Nowadays, it has grown so much, that chefs are now asking to come to the event," Mr. Drew said.
"We were struggling to fill the event during the first and second years. Now it is an automatic fill and we have a lot of repeat guests for the event. All our rooms are booked for the event," he added.
Mr. Drew said the Epicurean Escape not only serves to market Grand Lido but has also given Jamaica vital exposure as a diverse high-quality destination, due to the extensive North American media coverage.
This year's event saw the presence of journalists from Fox 5, PBS Television, Food and Wine magazine and Oprah magazine, as well as freelance reporters from New York, Chicago and Los Angeles.
"We need to sell the destination (Jamaica). Yes, I want to sell Grand Lido Negril and SuperClubs, but the destination is the most critical and the exposure we get is tremendous," he said.
Among the chefs and wine connoisseurs who participated at the event were Gilaluca Pardini of the International Academy of Italian Cuisine, Fabio Trabocchi of Ritz-Carlton in Washington DC, David Kramer of the College of Dupage, and Ernest Bell of Spanish Trails in Las Vegas.
From Jamaica, there were author and managing director of Walkerswood Caribbean Foods Virginia Burke, Master Blender of Appleton Estate Joy Spence as well as Grand Lido's executive sous chef Anthony Miller and the resort's executive chef, Martin Maginley.
Major sponsors of the event were GraceKennedy, Jamaica Tourist Board, Nestle, Food and Wine magazine, Air Jamaica, Scotiabank, JohnsonDiversey, Appleton Rum, Walkerswood, Ruffini and Hundred Acre.
