Beaches Negril's gastronomic delight

Great food, great wine, a great evening - a food lover's paradise. On July 21, Beaches Negril Resort and Spa, hosted its Gastronomic 10-course Crescendo Epicurean Dinner. The resort used the occasion to showcase the talents of its executive chef, Misja Ruijs, and his team, and offered an extraordinary evening filled with exclusive wine pairing, gourmet dining and interactive discussions in a relaxed environment.

"The event was beautiful and a success," remarked a proud Ruijs.

"What better way to bring people together? I was so thrilled to see two months of planning come to life, and excited to bring another twist on food to Westmoreland."

Ruijs, who acted as host chef for the evening, prepared 10 spectacular courses, and the resort's assistant food and beverage manager, Brian Spencer, paired them with exquisite wines, handpicked from the manager's and chairman's wine lists.

One of the hits for the night was the summer roll with Jamaican cole slaw, spicy wasabi soy dip, herb goat cheese and crispy sweet potato chips. Guests also had the opportunity to indulge in tantalising entreés, which included roasted lamb chop on black truffle risotto with balsamic reduction and local greens, potato crusted snapper fillet with jerk mayonnaise and sautéed spinach, as well as Chilean-spiced mini beef tenderloin with chipotle beef glaze and pommes maxime. The Beringer Founders Estate pinot grigio wine, an established favourite on the resort, had guests asking for more.