COUPLES gastronomic delights

Published: Thursday | October 13, 2011 Comments 0
Orange/kirsch crème brûlée. - Photos by Winston Sill/Freelance Photographer
Orange/kirsch crème brûlée. - Photos by Winston Sill/Freelance Photographer
Miniature guava lime cheesecake.
Miniature guava lime cheesecake.
Delectable tamarind cheesecake.
Delectable tamarind cheesecake.
Succulent grilled lobster medallions.
Succulent grilled lobster medallions.
Succulent beef tenderloin.
Succulent beef tenderloin.
The dessert station had guests coming back for more.
The dessert station had guests coming back for more.

From the get-go, it was slated to be a fabulous affair. Couples Swept away and Couples Negril both celebrated their 13th anniversary.

The evening started with a cocktail party in Couples Negril's bohemian-style lobby. Waiters passed around delicious morsels of baby lamb chops with mango chutney and feta cheese, crab spring rolls, crunchy vegetable summer rolls and Asian-style chicken drumsticks.

While guests enjoyed these hors d'oeuvres, chefs were kept busy preparing rosemary skewered beef tenderloin and honey ginger glazed shrimps on roasted plantain to order. For the seafood lovers there were fresh oysters, which were served with mind-blowing martinis and other cocktails.

A huge tent decorated in red, green and gold fabrics with bamboo chandeliers featured a tantalising feast of local and international delicacies. From grilled lobster tail to chilled seafood and sushi, this was a foodie's dream come true. Grilled beef tenderloin, rack of lamb, barbecue ribs and, of course, Jamaican jerk chicken, were all served for the meat lovers. For a lighter fare, there was a huge salad bar with international cheeses as well as a 'hand-tossed' pasta station.

The pièce de résistance was the sumptuous dessert buffet which took over the entire Cassava Terrace. Pastry chef Burton George and his team outdid themselves and had everything to offer to satisfy the craving of any sweet tooth. From cupcakes to crème bruleé, hand-made chocolates, cold stone ice cream and various hot desserts, chocoholics were in heaven.

Couple's resorts corporate executive chef Stefan Spath and executive chef André Campbell made sure all the palates were satisfied and had everyone craving more.


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