Credit Hilton Kingston staff member Ishmael Emmanuel for the decor, which was as enticing asthe food itself, at the Dominican Republic 'Food Festival' - photos by Winston Sill/Freelance Photographer

The dishes of the Dominican Republic invaded the palates of Hilton Kingston hotel guests last week (February 27 to March 1), as chefs Juan Morales and Rommel Caceres brought a different flavour to Jamaica.

The festival coincided with the country's national day celebrations and an exhibit highlighting the best of the Dominican Republic. But poolside was the place to be for food lovers, who tried dishes from the other half of Hispaniola. Aided and abetted by the Hilton Kingston hotel's team, headed by chef Vijay Tigura, the chefs spiced up the taste buds of Hilton Kingston guests. Since Caceres and Morales speak very little English, chef Tigura enlightened on Dominican Republic cuisine.

Typical dishes are rich and varied with the most common meal known as 'la bandera' (the flag), which consists of white rice, beans, meat, vegetables and plantain fritters. Another favourite, sancocho, is somewhat similar to our stew, with each region of the country making its version a little different.

The cold station presented such dishes as Waldorf salad, cassava with bacon and chicken and pasta regatoni. The Dominican fry station and hot station peppered the palate with aroz con pollo (rice with chicken), Sancocho soup and the delectable roast pork leg which was carved for guests nightly.

Meanwhile, the dessert station provided authentic Dominican sweet treats, including milk candies, corn and pineapple jellies as well as good old chocolate cake.

All these culinary concoctions were enjoyed to the sounds of salsa and merengue music performed by a live band.