RIU's culinary delight
Published:Sunday | November 17, 2013 | 12:00 AM
Janet Silvera, Senior Gleaner Writer
WESTERN BUREAU:
The culinary team at RIU Montego Bay outdid themselves on Thursday, November 7, when they presented a sumptuous meal that had the media and Jamaica Tourist Board (JTB) officials talking for days.
At what the JTB tagged a 'Boeing 787 Dreamliner' welcome reception, hosted by Director of Tourism, John Lynch, the event was transformed into a culinary escapade, allowing the chefs at the Spanish resort to showcase their prowess in the world of gastronomy.
Lynch, who had just returned from the United Kingdom after attending the World Travel Market, at Excel in London, was upbeat about the prospects for the upcoming winter season, having welcomed some 298 passengers on-board the revolutionary Dreamliner which made Jamaica its first stop in the Caribbean.
Lynch also wanted members of the 'Fourth Estate', many from Kingston, to experience the quality of the food that guests at the new RIU Palace Jamaica Hotel will also be enjoying when the resort officially opens on December 6.
And will they be in for a treat! The delectable meal began with pot steak, Camembert croquettes and shrimp that awakened the tastebuds, while the appetites were satiated with rice shrimp roll dipped in sweet chili sauce.
It was obvious that the creative juices were flowing, because the team of cooks took the food to another level when they used the country's breadfruit to make a cream of breadfruit soup, served with bammy.
By the time those in attendance got an opportunity to digest the experience, a palate cleanser of peach and mint sorbet was introduced. The colourful cleanser made way for a grilled salmon fillet served with wild rice, spinach and pistachio sauce, a choice that many opted for. Others quickly devoured the beef tenderloin envoltino, and never regretted a moment of it. Served with soufflé potato and herbs butter, this meal rocked!