Determined to be MoBay's choice

The brilliance of culinary splendour is epitomised under the stewardship of Chef Cecil Jagdath whose mastery continues to bring taste buds to submission.

As the executive chef for Marguerites Seafood by the Sea restaurant, Chef Jagdath is pulling out all the stops to ensure that Marguerites is the first choice when persons consider dining out for Restaurant Week in Montego Bay.

The restaurant's famous pouched salmon is slowly cooked and glazed with the flavourful ginger spice along with other herbs to get the seafood emulsified with robust flavour that explodes deliciously in the mouth upon first taste.

"We slowly cook the salmon and glaze it at regular intervals to ensure the flavours we want to bring out can be identified when it is completed. The secret is really the gingerly pouched process that we adopted with this meal based with chicken stock, clarified butter and white wine that gave it that rich flavour," the chef mentioned.

Chef Jagdath has been with the Island Entertainment Brands group (that includes Marguerites and Blue Beat) for over 18 months, and even won the company's coveted Chef of the Year Award this year. Jagdath is responsible for the Chef's Table initiative that was staged recently at Margaritaville for the first time.

The delectable key lime pie is mouthwatering dessert that will be available at Marguerites during Restaurant Week as well. The lemon zest instantly bursts with a flavourful tang that is smoothly blended with mildly sweet and soft crust that encourages a second order of the sweet treat

- S.G.