Sat | Aug 19, 2017

Culinary Paradise

Published:Thursday | September 22, 2016 | 9:00 AM
No gourmet meal is complete without fine libation. From left: Joan Sarda brut nature reserva; Joan Sarda Millenium Gran Reserva; Cava Rosado Castelle de Ribes, Oscar Tobia Reserva; Gevrey Chambertin, Afincado Terrazas and Ochoa Moscatel.
Tiger Prawns- mango remoulade and ginger plated with Ox Bombon-onion flan with lentil salad.
Brut Rice- duck and vegetables cooked in two ways.
The dessert that was to die for: The Four Seasons-of the Majorcan almond.
It's all hands on deck for the seven course gastronomic meal.
Two star Michelin chef Fernando Arellano is a study in concentration as he plates one of his masterpieces
The black egg-cuttlefish caviar and white onion.
White garlic-lobster, grapes and summer truffle.
Red Snapper with crystal scales green apple and cauliflower.
Glaced veal tongue with warm leek and potato salad.
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Iberostar Grand Rose Hall hotel in Montego Bay, St James, was transformed into a culinary paradise last Saturday night under the skilful hands of two-star Michelin chef Fernando Arellano. The occasion was the first Jamaican stop in the hotel chain's Chef on Tour series.

Foodies from Kingston and the Second City converged on the opulent five-star hotel for a taste of the series, which is in its second year and will run until July 2017. The initiative will include nine leading international chefs who have a combined 14 Michelin stars, visiting and fulfilling food lovers' fantasies at Iberostar locations in Jamaica, the Dominican Republic, Mexico and Cuba.

Arellano, who considers cooking an "absolute lifestyle", delighted the senses with his skill and creativity that has been crafted from years working at some of the best restaurants in Europe. The Spanish national opened his Madrid restaurant, Zaranda, in 2005, receiving his first Michelin star only 11 months later.

Arellano opened Saturday night's event by telling the gathering he was happy to be in the island to cook for them. He then rolled out a seven-course meal showcasing the best of what Spanish cuisine has to offer, which included some of his signature dishes.

The Menu

1. Tiger prawn- Mango remoulade and ginger; Ox Bombon-Onion flan with lentil salad (paired with Spanish sparkling wine: Joan Sarda Brut Nature Reserva)

2. White garlic- Lobster, grapes and summer truffle (served with Spanish sparkling wine: Joan SardaMillennium Gran Reserva)

3. The black egg - cuttlefish caviar and white onion (paired with Spanish sparkling wine: Cava Rosado Castell de Ribes)

4. Red snapper with crystal scales, green apple and cauliflower (served with Spanish white wine: Oscar TobiaReserva)

5. Brut rice- Duck and vegetables cooked in two ways (paired with French Pinot Noir Gevrey Chambertin)

6. Veal tongue - Glaced, warm leek and potato salad. This was accompanied by Argentinian Cabernet Sauvignon.

7. The four seasons ... of the Majorcan almond (served with Spanish dessert wine: Ochoa Moscatel) Contributed Two star Michelin chef Fernando Arellano is a study in concentration as he plates one of his masterpieces