Sheena Gayle, Gleaner Writer
With an unyielding interest to explore the work of chef Andy Trousdale at Ocean Style's Reserved eight-course dinner last Tuesday, the evening of culinary splendour fell short on delivering a wow-experience on the palates.
The potent flavours normally associated with ginger and Jamaican Scotch bonnet pepper were absent from the first course of Ahi tuna ceviche on European cucumber with ginger, basil, sesame, soy, essence of Scotch bonnet and tarragon flower. It was not paired with any wine and needed a little more definition in flavour to kick-start the taste buds.
Ocean Style, through its publications, is renowned for fashion and lifestyle but wanted to explore its diversity through food and as such, Reserved hosted guests at the picturesque Tryall Club in Hanover with chef Andy Trousdale as the lead chef.
The evening featured some of the finest wines from the internationally acclaimed Torres vineyards of Spain, distributed by Jamaica's J. Wray & Nephew.
Paired with the Soto de Torres Ibericos red wine, the tantalising duck confit rillette was a huge crowd favourite with its roasted garlic, blue berry confit and brioche toast that was a welcome transition from the first course.
While the lobster and calamari had an excellent texture, the potpourri of shell fish lacked excitement on the palates that had to be compensated with the diverse Torres Milmanda white wine.
Bursting with mesmerising flavours and delicacy, the Torres Vina Esmerelda wine paired well with the organic tomato, micro greens and hearts of baby arugula salad.
It was obvious that everyone enjoyed the shot of mango smoothie that incorporated Appleton Estate Reserve to achieve its distinct taste and character.
With over four hours gone and seven courses served, the evening came to a close with the iced valrhona chocolate parfait dessert married with the 12-year-old Appleton Estate Extra.
Chef Trousdale is the chef and co-owner of Le Bistro Restaurant located in South Florida where he has served his brand of modern French cuisine for over 10 years. He explained that if there is anything from Jamaica's cuisine that he would incorporate in his menu at his restaurant it is the jerked chicken because of its flavourful spicy characteristics.