Denise Reid, Gleaner Writer

Mel Toledo's dish consists of local shrimp carpaccio, melon, cucumber, relish and citrus vinaigrette.

For five fabulous days, food and wine lovers from across the world converged on Grand Lido Negril to partake of the 9th annual Epicurean Escape, which was this year dubbed 'Flavours of the Caribbean.'

This year's featured chefs were; Gal Kotzer, executive chef at Grand Lido Negril; Jose Riquelme, corporate executive chef at the Sunset Jamaica Grande; Mel Toledo, executive chef at Posh Restaurant; Jean-Francois Bonnet, executive pastry chef; Italian corporate chef of Il Mulino fame Michele Mazza; Efisio Farris, executive chef of the Arcodoro and executive chef and owner of Norma's on the Terrace, Norma Shirley.

Great sommeliers

The sommeliers included Anthony Giglio, advanced sommelier Jason Quinn and master sommelier Michael Jordan.

Along with the cook mon competition, the final dinner which was an eight-course meal featuring dishes prepared by each of the event's featured chefs, were the highlights of the five-day event.

The final dinner boasted many memorable morsels among which were Mel Toledo's shrimp carpaccio which was really an amuse-bouche. With plump shrimp, and a cucumber relish that burst onto the palette like caviar, it was something to write home about.

Michele Mazza's grouper boasted the taste of fresh herbs akin to basil and anise which enhanced the Italian flavours in the meal, and the olives were simply orgasmic! The smell of Efisio Farris's risotto was wonderful, as was the Caribbean fusion of pumpkin and broad bean mousse in Jose Riquelme's interesting and creative apple cider and Appleton rum braised oxtail with grilled prosciutto wrapped scallops.

Highlight of the event

But perhaps the highlight of the dinner was Norma Shirley's baby lamb chops placed on 'cottas' of baby pok choy. The dish received critical acclaim as soon as the first morsel entered the mouths of patrons, as the dish was infused with flavour and had a nice, sharp taste.

Jean Francois Bonnet had thrilled judges in the cook mon competition held on Saturday morning, and in the night he had guests in heaven with a tarte tropezienne dessert infused with hints of orange which was simply perfect.

To disregard the fabulous wines that were a part of the evening would be a travesty, and so it must be said that all the wines were excellent.

Particularly attention-grabbing were the Williams Selyem Zinfandel which was a hit. This wine was paired with Michael Reidt's duck which was accompanied by a mofongo gallette and tamarind. Reidt insisted he had used tamarind because it was sexy.

The 2006 Vina Nora Albarino Rias Baixas, which is made from grapes grown near the beaches of Galicia in Spain, was paired with Efisio Farris's dish of risotto with mussels and was something to talk about.

Lest it be forgotten, the 2005 Dr Burklin-Wolf Riesling Trocken that accompanied Gal Kotzez's dish of skate, pumpkin carpaccio and alcaparrado of capers, raisins, almonds and mint, brown butter and salted thyme. The wine was to die for, sweet and with notes of peaches and roses it complemented the meal perfectly.

Lovely lamb dish

Riquelme's dish was accompanied by a rosato, which was quite good and the 2005 'Crossroads' Rudd Cabernet Sauvignon which accompanied Shirley's lamb was simply divine and complemented the meal to a tee.

The coquito 'melendez' especial was quite special. A kind of eggnog, coquito is a Puerto Rican drink. This one had a bit of a twist. Made by Bonnet's wife Dina, it consisted of a little chocolate, Appleton rum and other ingredients that made it divine.

Left: Chef Gal Kotzez's dish of skate along with pumpkin carpaccio, alcaparrado of capers, raisins, almonds and mint, brown butter and salted lime. This meal is paired with a 2006 Shafer-Frolich Riesling. Right: Jean Francois Bonnet's dessert of a tarte tropezienne, citrus and roasted pineapple accompanied by coquito 'melendez' special. - photos by Denise Reid

Norma Shirley's dish consisting of spring baby lamb chops with thyme, parsley, mint and feta cheese, served on a 'cotta' of bok choy with red wine sauce.

This creative dish by Jose Riquelme consists of apple cider and appleton rum braised oxtail, grilled prosciutto wrapped scallops, broad bean and pumpkin mousse.

E. Michael Reidt's dish consists of crispy skin duck with mofongo gallette and tamarind. It is paired with Williams and Selyem Zinfandel.