Denise Reid, Gleaner Writer
From left: Christopher Anderson, Alicea Stewart and Crefton Samuels look lovely, even while doing such a fine job!
People who are passionate about food and wine belong to La Chaine des Rotisseurs. Founded in Paris in 1950, the society is 'devoted to promoting fine dining and preserving the camaraderie and pleasures of the table."
Hosted by Couples Swept Away in Negril for one of its regular dinners, Feathers Restaurant became a haven for these food lovers last Saturday as they feasted in fine style.
Much organic flavour
Regional executive chef of Couples Resorts, Stephan Spath, who is also a Chaine member, explained that the night would be one infused with much organic flavour; some of it obtained from herbs grown in their own garden.
Spath told Food, "Nowadays, the way people eat goes back to basics." He explained, "People want to eat food knowing it has been carefully grown and void of hormones." The organic theme also inspired the use of greens in the meal, as he veered towards what is healthy.
Then there was the concept of 'sharing'. Most courses had a first and second plate which were shared with the person sitting next to you. This was done so that people could enjoy the different flavours in various meals. The concept was introduced especially because Spath saw it as an opportunity to encourage people to talk about food.
The creativity that went into the preparation of the meals was unsurpassed, and the beautiful presentation was phenomenal! The taste was out of this world!
The exquisite meal boasted a burst of flavours, which left mouths watering, and tastebuds tantalised.
Wine was selected by connoisseurs, Paul Hanworth, Adrian Garforth, Ricardo Bowleg and Spath. Most were organic.
Sweets transported everyone to a nirvana of sorts upon tasting the decadent desserts. Magical morsels which melted in the mouth caused many to dispense with social graces.
Overwhelmed by the positive response of the patrons, Spath did not fail to mention the hard-working staff who worked tirelessly to make the meal a success. He made special mention of the efforts of head chef, Patrick Rodgers and executive sous chef, André Campbell.
Mastermind behind the meals, Spath outdid himself and Couples Swept Away has raised the bar for what is to be expected of future dinners.
Left: Glazed zucchini, ravioli filled with shittake, cepes and oyster mushrooms, artichokes and carmelised pumpkin. Right: In an attempt to get patrons to enjoy the exquisite flavours of veal, it was served in the innovation course and not as an entrée. Foreground: veal fillet, ravioli of veal sweetbreads, wild mushrooms, pancetta, bacon, artichokes and carmelised pumpkin. Behind it is roast veal loin, foie gras, rhubarb compote, brussel sprouts and beetroot glaze. - Denise Reid photos
