Fiesta Caribe: A luncheon with a difference

Whenever members of the Chaine des Rotisseurs meet to wine and dine, it is always something special.On Sunday, September 22, general manager of Couples Sans Souci, Pierre Battaglia, vice-conseiller culinaire of the Chaine, pulled out all the stops for what will be a memorable occasion, hosted at the Ocho Rios property. But don't take our word for it, just have a mental feast of the offerings.

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Enchanting Cocktails

Mid rare roast tenderloin with horseradish cream and mango chutney, basil and crumbled feta .

Mozzarella-gorgonzola stuffed mushrooms with fresh avocado.

Jerk chicken on baked plantain with Fresno chilli-coriander jerk sauce.

Pulled pork and sage on roasted breadfruit with an ackee dip.

Shrimp ceviche.

Assorted Salad Greens:

Mixed lettuce, romaine lettuce, endives, arugula, spinach, iceberg lettuce.

Condiments:

Red amaranth, bulls blood, corn sprouts, pak choi, radish, mustard, arugula, alfalfa sprouts, callaloo sprouts, broccoli sprouts and pumpkin sprouts, shrimp, chicken slivers, jerk pork and turkey slivers.

Dressings:

Balsamic vinaigrette, mango vinaigrette, gorgonzola dressing, ranch dressing, French dressing, Thousand Island, soursop, papaya and infused oils.

Cold Soups:

Chilled spicy avocado soup spiked with local Scotch bonnet.

Oasis of Exotic Fruits:

Mango, papaya, watermelon, pineapple, star fruit, local apples, June plum, jackfruit, star apple, orange, grapefruit, soursop, sweetsop, naseberry, cantaloupe, honeydew melon, passion fruit, custard apple and local cherry.

From The Pits:

Whole roast suckling pig brushed with a honey pimento mustard, rosemary oil, local apple chutney.

- Roast prime rib with horseradish jus, coconut jus, peppercorn and pimento jus, horseradish cream, Merlot caramelised onions and mushrooms.

Fire roasted whole goat with coconut curry sauce/rosemary-mint sauce.

From The Grills:

Orange-chilli BBQ ribs with ginger-garlic BBQ sauce, toasted sesame seeds.

Roast duck chilli garlic sauce, ginger oyster, scallion, home-made mango chutney.

Salmon, dill beurre blanc/cucumber tzatziki

Live Vegetable Sauté:

Ackee, mushrooms, leek, celery, Chinese cabbage, spinach, pak choi, broccoli, zucchini.

STARCH SELECTION

Yam cakes

Sweet potato gratin

Roast and fried breadfruit with flavoured oils,

Butters and salts

DESSERT SELECTION

Warm mango walnut cobbler

Blue Mountain cheese cupcake

Pimento drum spiced chocolate truffle cupcake

Fruit Tartlets x 3 flavour (puff pastry base).

Pineapple sour cream and ginger upside down.

Naseberry and vanilla mousse.

Bitter chocolate mousse/roasted banana/almond biscuit.

Chocolate crème brûlée with rum soaked grapes.

Cookies - gizzadas/peanut gianduja cups, West Indian coconut macaroon, French macaroon, short bread/coconut drops.

Popsicles

Lollipops

Sorbet Selections:

Lemon grass and sour cream

Seagrape, white rum and rosemary

Guinep and watermelon.

Beetroot with basil

Ice Cream Selections:

Coconut and lime

Jackfruit with annatto

Ackee and Scotch bonnet pepper

June plum and cracked black pepper caramel

WINES

Grand Ardeche

Chardonnay

Maison Louis Latour, 2007, France

Tenuta Le Velette

Orvieto Classico Superiore

DDOC, Lunato, 2006, Italy

Fleurie

Phillip Lebon,

Grande Reserve 2009, France

Pinot Noir

Schloss Grunenstein

St Galler Rheintal AG, Balgach, 2009,

Switzerland\

Rosenmuskateller Vallagarina

Rosenkavalier\

Emil Nuesch AG, Balgach, 2008, Switzerland.