Gourmet Getaway at the Cliff Hotel: A culinary journey in Negril, Jamaica
Published:Thursday | June 20, 2024 | 12:49 AMJanet Silvera/Gleaner Writer
WESTERN BUREAU:
A unique Chinese-Japanese noodle dish captivated attendees, while Chef Eileen Andrade’s Spanish-style fritter, made with rice instead of traditional flour batter, stood out as a highlight at the Cliff Hotel Negril Gourmet Getaway.
In fact, gastronomic aficionados were in awe two weekends ago, for the Cliff’s third Gourmet Getaway, which has become more than an event, winning over discerning foodies who travel from the United States of America (USA) for this one-of-a-kind experience.
“It is a celebration of culinary artistry, creativity, and the joy of discovering new flavours,” chef de cuisine at the West End-based resort, Jonhoi Reid, shared, revealing that the getaway left an indelible mark on the palates and memories of their guests, promising even more exciting culinary adventures in the future.
The brainchild of award-winning corporate chef, Cindy Hutson and her life partner, Delius Shirley, who is renowned for his mastery in wines, the calendar event allowed the taste buds to discover sweet potato noodles for the first time, while adding an exciting new element to the culinary repertoire of a team, some, who never left the parish of Westmoreland before working at the hotel.
Today, Reid says his team has been able to broaden their horizon at various food and wine events outside of the hotel. “It shows them how to fuse food in a different way. Chef Eileen’s rice fritter, stuffed with chicken and cheese had the team here in awe,” he revealed, adding that the getaway offers an array of creativity.
The event was actually the delivery of a promise of an extraordinary culinary experience by Hutson, who created the perfect setting, pushing the boundaries every step of the way.
The fine dining aspect of the experience began with a refreshing summer salad by chef Andrade, tagged ‘Oi Muchim’, designed to open the palate with light and vibrant flavours. This dish featured a base of cucumbers, known for their high water content, providing a refreshing foundation. The salad was elevated with Indonesian-inspired flavours, particularly, a rich peanut taste that complements the delicate cucumbers.
Pairing wine with this dish might seem unconventional, but the right choice can enhance the overall experience, stated wine connoisseur Delius Shirley, who noted that a honey-like depth of flavour, combined with a touch of salt, creates a balanced and exciting taste profile. The wine selection, a Rosé Sauvignon Blanc, made the flavours pop even more. This pairing created an unexpected yet delightful burst of flavours that surprises and delighted the palate.
“For those considering their wine options, there’s no need to splurge on expensive bottles. A good quality, affordable Rosé Sauvignon Blanc, can work wonders. It harmonises beautifully with the peanut flavours and the subtle complexity of the dark sauces in the cucumber salad,” said the connoisseur Delius Shirley.
This initial course set the stage for the culinary journey ahead, promising a mix of refreshing and rich flavours that prepared the palate for the next exciting dishes.
Chef Hutson introduced the palate to an innovative dish that married traditional and bold flavours: a jerked conch stew, topped with pan-fried oxtail. This dish featured a curry base made with Irish potatoes, callaloo, carrots, and onions, spiced with a unique jerk curry blend. The pan-fried oxtail added a delightful contrast, offering a crispy, savoury texture that complemented the creamy curry beneath.
The dish is paired with a dry, aromatic wine, which cut through the spices of the jerk seasoning and elevated the complexity of the entire meal.
Chef Hutson’s creative approach and mastery of flavours shone through in this dish, making it a memorable part of the culinary experience. The balance of sweet, dry, and spicy elements created a dynamic and satisfying dining experience that guests will remember for years to come.
In quick succession Hutson was at it again, showcasing an extraordinary dish with local ingredients, with curry, coconut, lime rice and grilled fish, which had executive guest chef Gariel Ferguson of Rib Cage literally eating out of her hands. “All the things she used came together in a perfect bite. I thoroughly enjoyed it,” he told Food at the end of the meal.
It was also Hutson, who went for the top one per cent of beef in the world, with an A5 Wagu, which those who savoured did so with the idea they were privileged. “Jamaica has always had the trappings and the offerings to make for great events, this epicurean experience is part of the building process,” stated Ferguson.
Local chefs, he says, are learning to do new things and the agricultural sector is benefiting, said the man renowned for being an advocate of doing extraordinary things.
The Cliff Hotel’s stunning location and dedication to guest satisfaction drive its exceptional culinary offerings and this year, improvements were seen in lunch, mixology, and tea offerings, enhancing the overall guest experience.
Discussions about the culinary arts and the creativity of chefs were a central theme of the event. Unique cooking methods and inventive dishes were showcased, with desserts receiving particular praise for their exceptional taste and creativity.
One dessert that stood out was a unique cheesecake created by Chef Reid during mango season. This dessert quickly became a favourite and was requested again this year. Chef Reid dedicated late hours to perfecting the dessert, ensuring the filling set properly to meet the high expectations.
“The cheesecake, made with fresh mango, had to be served immediately due to its delicate nature. The use of seasonal fruit added a refreshing twist to the dessert,” said Reid, who also discussed the importance of maintaining the uniqueness of their creations and the potential for copyrighting their innovative dishes.