Night of culinary excellence

WESTERN BUREAU:

The distinguished Chaine des Rôtisseurs dinner at Sandals Royal Plantation in Ocho Rios recently was nothing short of a gastronomic symphony, where fine cuisine met the perfect wine pairings in an unforgettable night of indulgence.

Under the masterful guidance of Executive Chef Martin Schmeid, the evening was a celebration of bold flavours, exquisite textures, and a seamless blend of European and Jamaican influences.

From the very first bite, guests were transported on a culinary journey that paid homage to the vibrant flavours of Jamaica, reimagined through the lens of Chef Schmeid’s European expertise. The national dish, ackee and salt fish was elevated to an art form – crispy tempura ackee, complemented by a cool and creamy callaloo purée, and paired with salted mahi-mahi, crumbled delicately to evoke the texture of traditional salt fish. The creativity and balance of flavours set the tone for the courses that followed.

Each dish was met with an expertly selected wine, courtesy of connoisseur Deborah Taylor, whose engaging narratives about the origin and craftsmanship of each bottle added an extra layer of enjoyment to the experience. The crisp, citrusy notes of Ruffino Prosecco cleansed the palate for a delectable crawfish ceviche, while the bold and opulent Unshackled Chardonnay highlighted the richness of the next course.

Jamaican artisan cheeses took centre stage, with locally crafted Alderman cheeses from Manchester making a surprise appearance. From half-and-half cocoa and coffee-infused varieties to a rich, red maroon cheese washed in sorrel, each bite was a testament to Jamaica’s evolving gourmet landscape. The evening’s pièce de résistance came in the form of a daring yet delightful rum-infused dessert, showcasing bold sesame and pineapple flavours, crafted with exceptional flair by Sandals Corporate pastry chef Sean Mann.

To round off the experience, a 10-year-old Tawny Port provided the perfect sip to savour alongside the final indulgence, its velvety complexity embodying the essence of the evening, sophisticated, layered, and utterly unforgettable.

With impeccable service, an enchanting atmosphere, and a flawless harmony between food and wine, the Chaine des Rôtisseurs dinner at Sandals Royal Plantation was a culinary event for the ages. Under the guidance of Chef Schmeid and the expertise of wine expert Taylor, guests were reminded that dining is not just about sustenance, it is an experience, a story, and above all, a celebration of the art of good living.

janet.silvera@gleanerjm.com