Denise Reid, Gleaner Writer

The first course at Wine With Me by guest chef Scott Robbins under theme 'New York, New York' was Manhattan Clam Chowder. The chowder comprises cherry stone clams sautéed with an array of fresh market vegetables, slowly simmered in a light tomato clam broth and garnished with garlic oil-brushed Statue of Liberty and Empire State Building croutons. - photos by Denise Reid

For the second in a series of guest chef events hosted by Montego Bay's Wine With Me, Scott Robbins wowed patrons with a dinner featuring a 'New York, New York' theme. Born in the Bronx, Robbins served a savoury five-course dinner which became more scrumptious with each course and showed creativity. Fine wines, courtesy of Lascelles Wines and Spirits, accompanied each course, adding a perfect finishing touch.

Robbins treated patrons to a flavourful tour of his city with Manhattan Clam Chowder with garlic oil-brushed Statue of Liberty and Empire State Building croutons. This was paired with a Nottting Hill Riesling.

Then it was off to Little Italy where guests had spirals of seafood alfredo surrounding an angel hair pasta poached in port wine with mini meatballs in marinara sauce. Wines Brand Manager Debra Taylor paired this dish with Mirassou Pinot Noir.

"We do have greenery in New York," said a proud Robbins, who spoke of the Bronx Botanical Gardens, Central Park and gardens that sit beneath windowsills of New York apartments. This was the inspiration for the salad served on flowerpots while the dressing was poured from watering cans. This meal was perfectly paired with a Babich Sauvignon Blanc.

Contrasting beds of mashed potatoes

A scrumptious entrée of steak stuffed with caramelised onions and goat cheese, along with horseradish-crusted salmon, was served on contrasting beds of sweet and wasabi mashed potatoes. The elegant Ruffino Riserva Ducale was paired with the dish complementing the seafood and meat in the dish exceptionally.

A huge Yankee fan, Robbins presented a decadent dessert, which was loaded with sweet delights such as caramel candied apple, a New York Yankees logo-garnished New York cheesecake and a chocolate bag of caramelised popcorn.

Robbins, who is the general manager of a chain of restaurants on Montego Bay's Hip Strip, commended the team with whom he worked, saying he could not have done such a great job without their help.

The next chef in the guest chef series is executive chef at the Round Hill Resort and Villas, Martin Maginley. Maginley, who has been invited to cook for the James Beard Foundation, will preview the meal he will serve at this prestigious event at Wine With Me on July 26.

Served from a flowerpot, the salad was the third of a five-course meal. It includes flowerettes of vegetables sprinkled with a sweet and spicy roasted red pepper herbed vinaigrette. The dressing is sprinkled from a watering can.