Chaine de Rotisseurs
It was an entertaining and fun-filled all-white affair when members of the Jamaican Chaine de Rotisseurs converged bare-footed to dine on the sparking white sand beach of the Sandy Haven Luxury Boutique Hotel in Negril-for the organisation's Exquisite Caribbean Cuisine Chaine Dinner.
Hosted by hotelier and owner of Sandy Haven, Antoinette Chen, the meals were prepared by Chef Technologist and University of Technology lecturer Karl Thomas, who used various dishes from the Caribbean to present what was also dubbed by member, Pierre Battaglia, as a 'mixology of Caribbean flavours.
The dinner was preceded by a poolside cocktail reception consisting of mini cocktail doubles, cracked conch ceviche with chiffonade scallion and peppers, oyster cocktail shots, smoked marlin with lime green cheese served with papaya salsa and pimento martini.
It ended with the release of sky lanterns at the shore, and had the excited guests cheering with glee as the glowing objects floated away into the sky.
It was obvious that the members and their guests, most of whom who travelled to the 'Capital of casual' from Kingston and Montego Bay had the time of their lives as they kept declaring midway the dinner that it was the "best Chaine Dinner" they had ever attended.
It was obvious that happiness abounded, as there were peals of laughter every few minutes as those present chatted and shared jokes, laughing out loud when Derek Elder in his reminder of the rules of the dinner quipped: "For God's sake please, please, please, put your cell phones in the sand, or where they can fit, for God's sake, get rid of them."
Elder had high praises for Chen, whom he said had had the dinner on her agenda for some time.
"This has been something she has been wanting to do for some time, there's been a delay but we are here tonight, intimate small and it's going to be an absolute wonderful event," he predicted in his opening remarks. He was right.