Schweizer Chef's Table dinner
Published:Thursday | May 15, 2014 | 12:00 AM
Janet Silvera, Senior Gleaner Writer
WESTERN BUREAU:
Teasing the palate while titillating the senses, was how executive chef Daniel Schweizer introduced foodies to his amazing Chef's Table menu in the middle of his Goddard Catering commercial kitchen last Tuesday night at the Sangster International Airport in Montego Bay.
His preface to an evening of culinary delights was delivered in miniature tasting of poached snapper in a coconut sauce, jerked chicken with sorrel chutney, and smoked marlin with jerked cream cheese bruschetta, topped with marinated tomatoes, onions and peppers.
Ideally, this intro was veranda food served on a balcony, luxuriously decorated by Tai Flora Luxe. The decor was complemented with red and white wines from the country's largest distributor, Caribbean Producers Jamaica Limited (CPJ).
SCHWEIZER'S GUESTS
Schweizer had bigger things under wraps inside in his flight kitchen that caters to most of the airlines that fly into Jamaica. However, last Tuesday night had nothing to do with airlines or passengers arriving or departing our airports. Schweizer's guests were locals, representing a number of companies hungry to walk this inaugural culinary journey.
Obviously, not needing to prove anything owing to his impressive culinary background, the number of awards to his name, and his immense love for food, Schweizer's Chef's Table was aimed at showcasing his capabilities and that of his team in catering for large functions.
His food partner CPJ had the perfect wines for pairing, while the maestros of decor, Tai Flora had created a first-class, First-World look.
Schweizer's food was cooked right in front of the group in attendance. On one side, he creatively presented a deconstructed salad bar, where all could select their ingredients and had their salad mixed in their presence. At another, he showcased a soup station of seafood chowder and a pumpkin soup with spiced banana-bread croutons.
GRILL STATION
Not to be outdone, the Sweden-born chef, who is now more Jamaican than his Jamaican wife and children, set up a grill station for his smoked snapper with sweet potato, served on a plank soaked with Red Stripe and Guinness. The plank was marinated for three days.
As if this was not enough, the creative juices of the Goddard Catering executive chef knew no end, as he whipped up an option of sirloin steak with sautéed vegetables, served with bernaise sauce and a demi-glaze sauce.
A pasta station with run down and sun ripe tomato sauce, coupled with a fruit station of fresh fruits and sparkling CPJ wine could easily have completed the evening, but Schweizer would have none of that.
To end the evening, he finished off with a crème brûlée served with spicy sorrel and mango chutney and a fruit compote with a little cookie on the top.