Marguerites incredibly delicious offerings
The crispy, crusty layer covering the spicy jerked chicken, garnised with Asian slaw and citrus terriyaki emulsion, was the perfect starter for what was to be a tasty three-course meal prepared by executive chef Cecil Jagdath at Marguerites last Saturday night.
Jagdath?s Restaurant Week menu was hot off the press, and his Boston Bay Beggar?s Purse appetiser gave stiff competition to his Marguerites crab cakes option, with braised shallots, heirloom tomatoes and curry fusion.
Both were excellent introductions to the discerning palates of food ambassador Matthew Gore and his better half, fashion model Chantel K. Davis, who is signed to Wilhemina.
Davis is actually the foodie of the two and the one who critiqued Jagdath?s incredibly delicious offerings.
?I would give this crab cake a solid nine out of 10, if this was the format you were using to score,? Davis told Food, even while she sunk her teeth into the flavours and crunchiness that greeted her tongue.
?There is a hint of spice, which is not overpowering, even while there is tangy and zesty taste to it,? she added, sipping on a glass of California wine served by sommelier Leogenn Green.
The medium body wine, which was not sweet or dry, was very complementary, almost universal, and it seemed to have had the flexibility of being paired with just about any dish except a dessert.
The Marguerites executive chef then unveiled a rustic and familiar entrée to the palate of reef snapper run-down and stuffed chicken breast.
Wrapped in callaloo and plantain, Jagdath simmered the fish in coconut milk with local herbs, tomatoes and peppers. For the free-range chicken, he had added bacon and goat cheese stuffing with herb cream.
Complemented by the ambience for persons in love or courting each other, if you are lucky, you will be able to snag a cosy corner to watch the moonlight as you dine.
?Chicken was moist, I could taste the complexity of the flavours,? said Gore, adding Margeurites, which is elegant and very Jamaican at the same time, had a certain type of charm to it.
A chocolate lava cake was the icing to an evening of delectable indulgence. However, those who eat at Marguerites during the Gleaner-sponsored Restaurant Week, November 14 to 22, may want to try a tasty vanilla bean ice cream, the perfect dessert.