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Stabroek News

Epicurean Escape - Taste buds awaken at Grand Lido Negril
published: Thursday | July 5, 2007


Sweating profusely not just from the heat of the stove, but from the competitiveness of the other chefs in the cook-off, Champagne Chef Keith Jones came under a lot of pressure producing his dishes on Saturday morning at the Grand Lido Negril's Epicurean Escape. Here he puts the finishing touches on the double roasted lamb in Jamaican pepper sauce and rum-infused brocolli. - photos by Janet Silvera

Janet Silvera, Senior Gleaner Writer

WESTERN BUREAU:

Grand Lido Negril promised an exciting exploration of the wonders of both land and sea and easily delivered on what has been described as one of the finest Epicurean Escape in its eight-year history.

Themed 'By Land and Sea', food lovers from all over the world were dazzled with a gastronomic combination of delectable fare paired with premium wines and infused with master blended Jamaican rums.

For four fabulous days, those capable of identifying superior food were taken on a journey of the diverse flavours of the universe under the stewardship of Grand Lido Negril's Executive Chef Martin Maginley.

Talented Executive Chef of the Four Seasons Hotel, New York, Lynn Crawford, cushioned Maginley, along with the husband and wife team of Johanne Killeen and George Germon and the man who sparkles like champagne and never fizzles out, Keith 'Champagne Chef ' Jones of Denver Colorado.

Las Vegas Pastry Chef, Ernest Bell, Jamaican author and chef, Virginia Burke, Grand Lido's Executive Sous Chef Wayne Crawford, Napa Valley's sommelier Michael Jordan, the Bellagio's Jason Quinn and Jamaica's Chris Reckord completed the impressive list of experts at this year's event.

All-seafood cuisine extravaganza

Commencing last Wednesday, guests' taste buds were awakened to the 'thrill of the grill' allowing them the opportunity to enjoy a scrumptious all-seafood cuisine extravaganza, livened with the cultural diversity that makes Jamaica unique.

The five-star in the SuperClubs chain provided a precursor to what would prove to be an awe-inspiring weekend.

By day two, Thursday, cooking and wine-tasting classes took centre-stage, while the resort's chefs presented a 'taste of Jamaica' showcasing their skills, creating a wide range of delectable authentic Jamaican scene, coloured by Red Stripe Beer, Appleton Rum and Jablum coffee at night.

By Friday morning, it was evident that Epicurean Escape 2007 had met the proper requisite.

Lynn Crawford had won over a large fan base with her 'Best-ever Mac and Cheese' and the champagne chef came to prove he was unique.

From jerked duck to ackee and codfish, duck 'chili' tacos to Mango Pico de Gallo, the visiting chefs were prepared to give their local counterparts a run for their money.

Rosemary skewered monkfish, kobe beef tartar, red snapper'run down', smoked shrimp sweet potatoes and balsamic marinated flank steak were just the opening to a rich fare of excitement.

Unprecedented and equally unforgettable, the most exhilarating day of this 2007 event was the cook-off competition that tested the will and the creativity of the masters in the kitchen.

Staged on Saturday morning, each chef had to take ingredients from a community table. Each was allotted one hour to produce as many different dishes as possible.

Plates were judged on presentation, taste, creativity, originality and sponsor's product use.

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