A 'Couple' of delectable spreads
Lime wedges, capers, diced onions, vinegar and cocktail sauce played the role of condiments to poached crayfish, peppered shrimp, marinated mussels, crab legs and claws, as Couples Tower Isle took guests underwater at its anniversary celebration last Saturday night.
To celebrate 39 years, the resort's regional executive chef, Stefan Spath, and his culinary team introduced some of the tastiest foods, fresh from the sea. And if crab, mussels and poached crayfish could not do the job, peeled shrimp, smoked marlin and salmon did the honours.
The resort's terrace restaurant was set up with a number of hot and cold stations. There was also an assortment of international breads and rolls. Focaccia, rye bread, lavosh, breadsticks, onion, raisin, spinach and wholewheat were among the ingredients used to bring a mammoth bread station to life.
Those craving meat were not left out. They had the option of beef Wellington with truffle peppercorn sauce; herbs and olive-crusted rack of lamb, and stuffed pork loin with jerk sausage, apricot, sun-dried tomato-spiced rum reduction.
A popular Asian station paid tribute to delicious Singapore noodles with shrimp, chicken, sprouts accompanied by Mongolian egg noodles, with a choice of meat and vegetables. Pork spare ribs in Asian BBQ sauce; curried garbanzo beans lentils with roti and seven-spice chicken dumplings with home-made sambal sauce were in high demand.
With more than 300 guests to feed, it was a celebration of the culinary genius that exists at the Ocho Rios resort, and Spath and his team took the taste buds to the apex.
Saturday night's transformation tripled the display the regional executive chef had presented at sister property, Couples Sans Souci, the previous night.
Showcased on a smaller scale, a mini oasis of fine food was what greeted guests at that resort's 11th anniversary party.
Impressive dessert stations, a premium Motown-themed bar, an ice cream truck depicting the 1970s era, and murals of men and women dressed in bell-bottom pants, wearing Afro tresses were the hallmark of this event.
Without much effort, the blackened salmon fillet with green tomato salsa, grilled fresh mahi- mahi and grilled lobster tail served with lime garlic butter were proof that this team, particularly the pastry chefs, had mastered the art of not only putting on a great show, but paying homage to the palate.
The dessert stands at both Couples Resorts were first class, first world, and could stand up to any culinary competition internationally.