The sizzling taste of a citrus shrimp martini with grilled pineapple and cocktail sauce will massage taste buds of customers at Marguerites Seafood by the Sea when The Gleaner-sponsored Restaurant Week officially starts this November.
The culinary architect behind the creation of Marguerites delicious meals is executive sous chef Herbert White, who continues to create an explosive impact through food even after his 25 years of being a chef.
"My creativity and diversity with flavours are exhibited through using the range. I love it, as it allows me to be creative," White stated.
Marguerites Seafood by the Sea restaurant is synonymous with fine dining in Montego Bay, and being elegant with their food it something White feels very comfortable with. Dining is never a dull affair with this restaurant which commands a beautiful view of the sea that illuminates during each sunset. For a vibrant but elegant dining experience, patrons can also experience meal preparation right before their eyes from their flambé station.
White's sea bass glazed in Thai chilli with bok choy, carrots, and a Napa cabbage slaw will be on display at The Gleaner-sponsored Restaurant Week and it is delicious. "Seafood is among the favourites that I like to prepare, it is quick and there are some many ways to do it while still getting it flavourful and appetising," the chef outlined.
While explaining that his time at home is for relaxing, he did admit that he will cook something special for his wife.
"You know, if she starts cooking something I may add my touch to it and put it on a special plate and all the works, just as I would if I were at work," the chef noted.
As for Restaurant Week, White explained that is was very interesting as Marguerite's Seafood by the Sea restaurant did very well so "I am definitely looking forward to the same this year".
- Sheena Gayle