Courtyard by the Marriott launches new dining experience
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Turning the launch into an experience to remember, Mixologist Demar Wadgle shakes up standout cocktails for the night.
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Guests could not get enough of these delicious bite-sized pizza delights.
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To sweeten the occasion, invitees were treated to decadent pudding.
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These slider club Kincy sensations served on a pretzel bun were topped with the sweet and savoury contrast of lychee and olive.
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The pork belly, served with pumpkin mashed potato, asparagus and a sweet Red Label Wine sauce, was also a hit.
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The poke bowl, an Asian-inspired dish with rice and protein of choice, is presented with a host of Caribbean flavours, such as lychee and ripe plantain.
Courtyard by the Marriott has renovated its restaurant space. Complementing the refreshed interior is a refined culinary menu designed to appeal to both business guests and local food lovers. The hotel's executive chef, Coatiest Gabbidon, spoke to Food about the concept behind the new menu.
“My team and I like to push the boundaries, push the envelope, and think outside of the box. And, at the same time, keep the Jamaican identity to it, presenting local dishes but with an international flair, so that we cater to everyone; those who want to walk in as well as our international guests,” he explained to Food, adding, “We want to make sure we give them a taste of Jamaica and something from home too.”
During a special launch event, the team gave specially invited guests the opportunity to enjoy some of the menu must-haves.
The line-up includes: the Courtyard Caesar, quinoa salad, club Kincy, jerk pork and Jamaican corn bread panini, fish and chips, quesadillas, Tuscany gnocchi, blackened salmon, Shaw's butter chicken, barbecued pork chops, steak and truffled wedges and poke bowl tropics.
“Our poke bowl [is] pretty much a salad [and] comprises all the nutritional value and components. It's served cold, yes. And then you can add different meat proteins to it, like shrimp, chicken or salmon. But it also has edamame. We have to put in some Caribbean flavours in there, so there's ripe plantain and lychee, which is tropical as well,” Gabbidon shared.
The pork belly, served with a pumpkin mashed potato, asparagus and a sweet Red Label Wine sauce and the butter chicken, cooked live, and paired with naan, were also a hit.
“For those Jamaicans who still want to get their authentic local meal, we have that in the special section on our menu, which is the traditional curry goat, jerk chicken, oxtail with the spinners and broad [beans],” he revealed.
And, with the impressive buffet that was on display during the night of the relaunch, careful thought and consideration were placed on both presentation and taste.
“We were strategic because we wanted to wow everyone. So we planned it accordingly, not only with presentation, which is key; everyone, of course, eats with their eyes. But with exciting flavours too,” Gabbidon added.
Marrying those bold flavour profiles with the presentation resonated with guests, who returned for more servings during the night of the launch. And, for this chef, that mission was accomplished: enticing palates will encourage others to revisit with friends and have their favourites, or be motivated to try something new.
“We hope to make our name known out there on the market, to be a force to be reckoned with. Additionally, we also want to change the dynamics of Jamaican cuisine and take it above the current level,” he said, noting, “Jamaican food has a lot of potential and room for growth where it can exceed boundaries and go beyond measures. And that's what we want to do here at Courtyard by Marriott.”
krysta.anderson@gleanerjm.com