FROM LEFT: Ian Dear, co-owner of Marguerites by the Sea, Mark Hart of Hart Group of Companies, owners of Caribbean Producers Jamaica Limited and Dear's sister, Kathy Anne Hamilton.
-Janet Silvera photo
Janet Silvera
, Gleaner Writer
WESTERN BUREAU:
NOTHING COMPARES to the pairing of great wines, excellent food, imaginary white gloved synchronised service and a setting directly on the edge of the Caribbean Sea.
Last Thursday night, the 'Hip Strip's' fine dining restaurant, Marguerites by the Sea, partnered with master wine connoisseurs Caribbean Producers Jamaica (CPJ) Limited in its first 'Epicurean Fiesta'.
At US$99 per five-course meal, both companies stirred the craving of those who thoroughly enjoy some semblance of sophistication while dining. Marguerites offered absolute elegance; the evening was breezy, the sky clear, while on land stood an incorporated group of wine lovers with exceptional taste in recognising a good merlot, an even more fabulous chardonnay, while singling out the créme de la créme of sauvignon blanc.
AN ITALIAN COURT
For a moment the atmosphere seemed like an Italian court of kings and queens or the French vineyards of Bordeaux.
The new Margaritaville Caribbean group executive chef, Mark Scott, was on show and within a cocktail hour of sparkling wine, duck breast and sesame seed tuna served in the fanciest martini glasses conceivable, the palates were alerted to him and his staff's prowess.
By the time the first course of sugar cane speared sweet water shrimp with crystallised ginger, soya and mango syrup was served, Chef Scott had won the hearts of those who dared to test his skills. With this eyeopener, the winning experts of CPJ paired a sauvignon blanc produced from the best areas of the Chilean central valley.
The second course was a hot Consomm Chilean Sea Bass purse, with pak choi and sautéed mushrooms. For this meal, the sommelier chose the Castillero del Diablo Chardonnay (Cellar of the Devil). This particular wine has a type of green apple, fruity type of flavour that goes down dry.
Preparation for the third course, baby lettuce and cashew-crusted goat cheese splashed with passion fruit and vinaigrette, required cleansing the palate with champagne and raspberry sorbet.
When it came to the time for the entrée of wild honey and thyme-glazed rack of lamb, the mouths were now dripping from anticipation. Chef Scott went all the way to New Zealand to purchase this succulent and juicy lamb. Along with a vanilla and saffron and mashed potatoes, fire-roasted asparagus spears, oyster mushroom and pomegranate glaze he satiated the appetites.
A red merlot, with a vanilla taste, a cherry aroma on the nose, very fruity, full bodied wine was chosen for this rack of lamb.
Dessert was as interesting as the rest of the meal, but I had had enough for one night, so I didn't bother to try.
ADVENTUROUS AT HEART
The adventurous at heart included two young men who will displace their father, Brian Jardim, (co-owner of Marguerites) within a few years, Benjamin and Maxwell Jardim, and Shelagh, mother and wife of the three men. Ian Dear, co-owner of Marguerites, Andre Dixon and Rondene Tomlinson, director of operations and public relations manager, Margaritaville Caribbean respectively.
The Caribbean Producers team included, Mark Hart of the Hart Group of Companies, Ron Meirjerinck, managing director, Richard Stephenson, director of sales and marketing; Audley Bucknor, public relations and promotions, Peter Meirjerinck, operations manager, Wines and Spirits; Brian Hamilton, director of financial services and his wife Kathy Ann, Eric Syak, category manager, Food; Tom Tyler, president of Hospitality and wine extraordinaire Devon Reid, sales and marketing manager.
Margaritaville Caribbean's executive chef, Herman Jackson and maître d' Bernard Densdale deservedly made the list.
