Garfene Grandison, Gleaner Writer
Serenely set on the beach front in Treasure Beach, St Elizabeth, Marblue Villas, owned and operated by German nationals continental chef/hotelier Axel Wichterich and his wife Andrea, proves to be the home of some of the island's most delectable German eats. For this week's Food Month feature, we dined with the German ambassador to Jamaica Josef Beck and his wife Gudrun as they shared their country's love affair with food.
Marblue is a private, quietly luxurious European-style villa that offers one-of-a-kind delectable eats with an attention to detail that is rarely found in the many upscale hotels on the island. Marblue offers a true escape from it all.
According to Ambassador Beck, Germany has an intimate relationship with wine dating back to the Roman Age. The types of wines have changed through the years, dependent on the market.
They are now producing sweeter wines compared to 20 years ago, explained Wichterich. According to the ambassador, "Although most people might know Germany as a beer country, they are also wine lovers too.
Seated beneath the 'Blue Parrot' thatch hut restaurant lit by candlelight, the ambassador and his wife joined our Gleaner team in a five-course meal prepared by Wichterich reflecting Germany's food landscape and food that is most important to some parts of Germany and the ambassador.
The first of five courses was the fladlesuppe, which was a clear broth than can be made of either beef or chicken with thinly sliced pancake strips added to it. This meal is typical for some parts of Germany. Even though pancakes might be unconventional in broth, it was quite tasty.
The next course was the maultasche, which looked very much like a Jamaican patty. Besides the look, it had nothing else in common with the Jamaican patty. Maultasche is a ravioli that can be served with either a filling of beef or pork. However, the dish can be served with other fillings and so Wichterich switched things up and used curried carrots as the stuffing, with a balsamic drizzle. Bratfish followed, which was served with the hotel's famous and delectable mashed potatoes and green beans. Each meal was served with its corresponding wine which enhanced the flavours of the various dishes. The Dornfelder was perhaps the best choice and went quite well with the main course. That honour was bestowed on the sauerkraut served with a German pork roast cooked with white wine and roasted to perfection. This was perhaps the most interesting choice of the evening. Just imagine cabbage with a slightly tangy taste paired with pork.
The final hurrah for the night's culinary feast was the Wein cream-white wine, lime juice, water, sugar and egg, all cooked and served in a wine glass.
For this year's Restaurant Week, try something new!