Janet Silvera, Senior Gleaner Writer

Tyrone Jackson, sous chef, created this fire-roasted organic tomato bisque. On the same plate are smoked marlin and artichoke mousse, and rare-seared tuna.

WESTERN BUREAU:

Drawing from the inspiration of his multi-cultural exposure, executive chef, Stefan Spath, could easily have received a standing ovation last Saturday night had he entered a cooking competition.

But another notch was added to his culinary belt by the foodies who turned out at Wine With Me, Montego Bay, for the first in a series of 'guest chef dinners'.

Spath's mini-epicurean fiesta was paired with extraordinary wines from Betco Premier Limited, purveyors of fine wines and spirits.

Like the early days in his grandmother's kitchen, where he discovered his passion for cooking and baking, Spath caressed the appetite of the food lovers, opening his first course with a lobster ceviche, served with oranges and shaved red onion, charred artichoke, smoked marlin dip, rare-seared black-pepper crusted tuna.

Spath

With this course, Betco's Denzie Sinclair introduced Freixenet Brut Blanc De Blanc, a creamy styled Brut produced in Spain. This all-white grape sparkler appeals to seafood and spicy dishes, leaving a light refreshing taste on the finish.

For soup, Spath, with the help of Couples Negril sous chef, Tyrone Jackson, selected fire-roasted organic tomato bisque, with a lemon-grass shrimp, celery créme Fraiche and a dusting of all-spice. This meal proved to be a curve ball for the wine connoisseur, who responded to the hot soup with a Beringer Napa Valley Sauvignon Blanc 2005, "Which is a great seafood and vegetable-accompanying wine".

Glorious entrée

Double dessert of passion merengue pie and coconut, paired with Fonseca Bin 27.

For the palate cleanser, the regional executive chef at Couples Negril Resorts created the créme de la créme of sorbets. Using guava and Champagne with sugary wild thyme, he got the diners' undivided attention.

As if this was not enough and he had not already made his irreplaceable stamp, Spath's glorious entrée was olive and sun-dried tomato-crusted rack of Colorado lamb, stacked over sour-cream-smashed green bananas, roasted pumpkin and mushrooms with garlic and flashed-grilled pak choy with a tamarind port glaze.

Sinclair paired the vibrant, rich, red Penfolds Bin 28 Kalimna Shiraz 2004 with this exciting meal. "This is an instantly appealing and alluring wine to court the complex flavours and aromas of the entrée," he said.

Topping an unforgettable evening, Stefan Spath presented a dessert of passion meringue pie and toasted coconut panna cotta, served with pineapple mint salsa and bitter-sweet chocolate sauce, spiked with aged brown rum.

This sinfully decadent treat went perfectly with a Franseca Bin 27. It's velvety full body and luscious black currant and cherry flavours carried an intense lingering feeling, the ideal effect for an evening well spent.