Having served a fine seven-course meal the dining room staff at Grand Lido Negril had a lot to celebrate during the resort's final night Epicurean Escape formal dinner last Saturday night. - Photos Janet Silvera

Janet Silvera, Senior Gleaner Writer

WESTERN BUREAU:

The aroma that lifted itself from the wine glass had a zest of lime, hints of peach, tangy and tart - the German Riesling, amazingly one of the most versatile, was about ready to wreak havoc with the senses.

Standing tall, boasting 50 years of vintage, lady Riesling which was flown from the Napa Valley wine lands in the heart of California, paired easily with an eye-opening saffron risotto and tender zucchini shrimp, clearly stated an Italian renaissance by the husband and wife team, chefs Johanne Killeen and George Germon.

The occasion was the seven-course fine dining feast signalling the end of another chapter in the Grand Lido Negril Epicurean Escape last Saturday night.

Killeen and Germon were part of a team of six international and local chefs and master sommeliers deeply committed to the theme 'By Land and Sea' that dominated the event this year.

Held in the hotel's magnificently decorated ballroom, the dress code said formal, while the meals said crème de la crème de la cuisine.

The Maryland crab cakes with lemon caper remoulade was heavenly. They were prepared by a woman who cooks with real love - New York's Four Season Hotel's executive chef, Lynn Crawford. Crawford has so much fun in the kitchen it automatically goes into her food.

Paired nicely with this second course was a Sauvignon Blanc, a crispy wine, exploding delightfully with the other flavours on contact.

White anchovy Caesar salad, polenta croutons, crisp pancetta and micro greens, by Grand Lido Negril's executive sous chef, Wayne Crawford, was the next presentation that told guests 'forget me not'.

100 per cent Chardonnay

A 100 per cent Chardonnay from Chile, described as acidic and gorgeous, livened up the unique tastes in this salad.

A pan-seared lake trout over creamy corn risotto with red wine jus was the next meal to make its grand entrance on the white cloth- dressed dinner tables. A creation from the champagne chef, Keith Jones - this fish was very tasty, proving this master knew his way around the kitchen.

Skowket Vineyards, Sangiovese, Oakville 2001 was paired with this excellent dish, which would likely have fared better with a Pinot Noir.

Enough food to warrant a cleansing of the palate, a phenomenal strawberry sorbet with 100 year-aged balsamic vinegar was downed by the island's tourism director, Basil Smith, SuperClub's Jag Mehta and Hedonism II's Richard Bourke, long before all the others at the 10-seater table.

Unusual entrée

For entrée, an unusual choice of Smirnoff barbecued beef short ribs with smoked marlin creamed potatoes, by award-winning executive chef Martin Maginley, knew exactly how to find the spot.

Throughout this meal, entertainers 'Kingsley Depass and the Four D' band sang Stevie Wonder's You Can Feel It All Over, totally oblivious that they, too, had hit the spot.

A delicious Zinfandel was paired with this meal.

Completing an evening of fine wine and great food was a mini apple strudel, combined chocolate coconut cream cheesecake with champagne glazed strawberries by pastry chef, Ernest Bell.

The evening's sommeliers were Napa Valley's Michael Jordan, Bellagio's Jason Quinn and Jamaica's Chris Reckord.

General manager of Grand Lido Negril, Robert Pellicia, and executive assistant manager, Barbara Burton, during the final night formal dinner of the Grand Lido Negril Epicurean Escape.

The Depass brothers of the band 'Four D' performing at the final night formal dinner.