Sun | Aug 20, 2017

Sweet meets savoury at Negril's food and wine event

Published:Thursday | July 7, 2016 | 7:00 AM
The authentic Jamaican treat, spicy gizzada.
Negril International Food Event
The Meditteranean Platter, as pleasing to the pallette as to the eye.
Negril International Food Event
Negril International Food Event
The delectable frozen cheesecake.
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WESTERN BUREAU:

The Negril Chamber of Commerce's inaugural International Food and Wine fundraiser was a culinary hit on Saturday night, with excellent cuisine and the perfect weather for mingling, sipping wines and eating on the beach.

Hosted by chefs from some of Negril's finest hotels, the soiree, which was held on the sands at the Boardwalk Village in the resort town, saw booths specialising in five of the world's most sought-after cuisines, which captured the attention and, of course the tastebuds of the patrons.

Hedonism II resort's booth, led by Executive Chef Anthony Miller, was dedicated to Indian cuisine, and he, along with his assistants Moyton Nelson and Wayne Scarlett, served up numerous delights, including vegetable tempura and other dishes concocted using curry and other natural spices, shrimp, chicken and, of course, roti, which were prepared in an impressive paellea pan. Frozen cheesecake with banana and clove toppings was Hedonism II's dessert of choice.

The award-winning Rockhouse Hotel's Pushcart Restaurant, which is based in Negril's West End, did what they are best known for by specialising in Jamaican cuisine, offering spicy gizzadas, blue drawers, jerked chicken, salt fish fritters and escoveitched fish.

Sandals and Beaches Resorts were the Italian food whizzes of the night and wooed patrons with their lasagna bologna, which flew from the platters; mini caprice made of lettuce, Parmesan cheese, croutons and anchovies; cheese ravioli and tiramisu, while the Azul Sensatori hotel provided all the tacos one could eat.

Couples Negril also shone brightly with their Greek/Mediterranean offerings, which included filo, a dish made from flour and eggs; various breads, including Syrian bread and herbed pita bread; baba ghanouj, roasted peppers and artichoke dip; crudites and baklava, a vegetarian dish made from pecans, walnuts, corn syrup, cinnamon and staranise, a Mediterranean spice. A Mediterranean platter made of cucumber, broccoli, asparagus, sweet peppers, olives, and carrots, which also served as a lovely centrepiece, was a joy for vegetarians, likewise its accompanying roast pepper and garlic dip.

Of course, Select Brands kept the glasses full and guests coming back for more with their selections of Hardy's Wines from Australia, namely Merlot, moscato and Chardonnay.