Keisha Shakespeare-Blackmore, Staff Reporter

Left: Sautéed fillet of snapper served with beans, tomatoes and olives is complemented by Fine Rivers Pinot Noir, courtesy of Caribbean Producers Jamaica.   Right: This simply delicious parfait pistachio served with a glass of Martini & Rossi Asti Spumanti is a heavenly creation by Chef Leon Meridith from the Jamaica Pegasus hotel. - photos by Winston Sill/Freelance Photographer

Great food and wine were the order of the evening at the Jamaica Pegasus hotel's gala seven-course dinner held in the Talk of the Town, on November 28.

The dinner was in keeping with the Wine, Spirits & Food Festival held on November 27 and 28. Top chefs, Josh Ziskin and Steven Brand from Boston in United States of America, teamed with the hotel's chefs to create and present each dish.

Josh Ziskin, with his wife Jen Ziskin, operate La Morra Restaurant. It was voted as one of America's 'Hot Names Rising' by Zagat's Magazine in 2004 and has enjoyed continuous rave reviews from Boston food critics. La Morra is located at 48 Boylston Street at the foot of the famous Brookline Village, features traditional northern Italian cuisine, Cicchetti (tapas-like small plate portions) and nightly prezzo fisso (set meal) menus.

Reincarnation

Steven Brand, chef at Boston's Upstairs on the Square, has worked in some of the top restaurants in Massachusetts, Rhode Island and New York. Upstairs on the Square is the reincarnation of a long-time Harvard Square favourite, Upstairs at the Pudding. It opened in its new location in 2002 and immediately re-established itself as the kind of restaurant that puts the 'special' in special occasion.

On the menu:

Appetiser: Spiced shrimp in ginger sauce sautéed with pumpkin puree topped with toasted almond.

Wine: Two oceans Sauvignon Blanc from South Africa courtesy of Lascelles Wines and Spirits.

Soup: Cream of tomato accompanied by Finlandia vodka courtesy of J. Wray and Nephew.

Salad: Pasta agnollti, pasta stocked with oxtail served in beef juice.

Wine: Hardys Stamp Merlot from Australia, courtesy of Lascelles wine and Spirit.

Seafood: Sautéd fillet of snapper with beans, tomato and olives complemented by Fine Pinot Noir, courtesy of Caribbean Producer of Jamaica Ltd.

Sorbet: Mango sorbet with fruit coulis.

Entrée: Caramelised beef tenderloin flavoured with espresso and cardamom on root vegetables complemented Baron Philip de Rotschild Escudo Root, courtesy of J. Wray and Nephew.

Dessert: Parfait Pistachio served with Martini and Ross Astir Spumoni, courtesy of Caribbean Producer Jamaica Ltd.