Guilty pleasures

Nashauna Drummond, Lifestyle Coordinator

Restaurant week provides the perfect opportunity for a night out with family and friends, and it's not just about the food. Actually, it is all about the food and no one does it better than Colin Hylton at Guilt Trip.

Last Saturday, the first day of the sixth staging of the Gleaner-sponsored event, the Norwegian Seafood Export Council invited a few guests to join them and experience the skills of the man who won the 2009 Seafood from Norway competition.

Of course, first up was ... what else, but salt fish? Among the appetisers in the 'Courtship' section of the menu was ceviche of salt fish. With avocado, sun-dried tomatoes and mango with baked tortilla chips, it was absolutely divine. The flavours blended perfectly, creating a very delightful dish which did just what it was designed to do - court the taste buds. Of course, some soup lovers opted for the hearty split peas soup. And hearty it was, with pigtails and salt beef.

Co-host for the evening, Espen Hanson, director of the Norwegian Seafood Export Council, was delighted with this their third participation in the annual food event. He proudly told his guests that there were 17 restaurants that had seafood from Norway on their menu.

Of course, things only got better as the menu moved on to 'Wedded Bliss'. It was truly blissful for the palates. There were rave reviews for the grilled fillet of bass napped with Jamaican coconut-curry sauce, topped with pineapple water-chestnut salsa.

Most persons were obviously pasta lovers, and opted for the penne pasta with chicken tenderloin garlic shrimp and jerk cream Chardoney sauce. Served piping hot, it was dripping with flavour. The cream sauce was perfectly balanced without being overbearing, with succulent pieces of chicken that literally melted in your mouth.

But the definite show-stopper was the burger. Yup, a burger. But don't get it twisted; this was no ordinary burger. It was 'the carnivore'. Prime-ground sirloin topped with braised fall-off-the-bone oxtail 'faux' gras, fried egg, pickled red onion and sweet potato chips. Journalist Cliff Hughes was the brave soul to tackle this monstrous creation. Though most urged him to take a bite, he opted to dismantle the creation and enjoy it bit by bit.

Satisfied palates

Then, it was time for the grand finale: 'It Done Now'. Guilt Trip is famous for its pastry and nothing could satisfy palates that were heading for an overdose and loving the ride more than the triple-treat chocolate overload. Black Forest 'contained', white chocolate Guinness madness and dark chocolate ganache tart. When it seemed like some could not go any further, ProComm's Jean Lowrie-Chin offered the antidote - black coffee that neutralises calories. Entertainment Report's Anthony Miller took her advice before crossing the finish line with his tart. It was a great way to spend a Saturday night, with great food and good company. Too bad, Restaurant Week is only once a year.