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Silks & Tails: An unforgettable culinary experience

Published:Thursday | May 29, 2014 | 12:00 AM
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Chocolates anyone? - PHOTOS BY ADRIAN CREARY
The night's desert prepared by chefs Jing Shi and Michael Wilson, passion fruit tart, ginger deconstructed mango, basil rice pudding cone and coffee cardamon opera cake.
The Jewel Paradise Cove wait staff making their way to deliver each meal in record time to ensure they are consumed at optimum temperature.
The main course prepared by chefs Steve Sova and Osmond Brown. Sorrel and pimento loca lamb rack, watermelon-carambola chutney, steamed crayfish tails with lemon grass, and arugula with a goat cheese pumpkin flan.
There’s a saying that ‘too many cooks spoil the broth’, but that wasn’t the case at last Thursday’s Silks & Tails fivecourse dinner at Jewel Paradise Cove.
Pimento salt baked local reef lionfish, pickled organic vegetable wilted summer bitter greens drizzled with coconut curry sauce.
Caterer Lorraine Fung smiles at our lens before enjoying her dish prepared by chefs Martin Maginley and Mark Scott.
Ginger Tiki Shooter
To introduce the main course, patrons were treated to a crisp sala prepared by chef Ravi Anne. Tatsoi, kale kohrabi salad, okra-foie gras cigar, grand marinier fennel cream.
The Welcome Table inside the Platinum Restaurant featuring Toronto-based Executive Chef Ted Reader.
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Last Thursday night, palates and taste buds were tantalised during the inaugural staging of Silks & Tails inside Platinum, Jewel Paradise Cove. Specially invited guests were treated to a 'truly unforgettable culinary experience' by a number of the island most sought-after executive chefs.

This one-of-a-kind premium food event boasted the likes of Steve Sowa from the Half Moon Resort, David Dannecker from Hilton Rose Hall, Daniel Schweizer from Goddard's Catering, and Ravi Anne from the Jewel Resorts, among others.

The guest chef for this premium five-course dinner was Chef Ted Reader, who has written more than 22 books on barbecue. He also played the part of master of ceremonies for the night's festivities, introducing each course as it was brought out by the hard-working waiting staff of the resort.

A part of the night's entertainment package was thrilling performance by soul songstress Melba Moore, who punctuated the night's dining course with a few of her classic hits.

The Jamaica Epicurean Escape is an annual event that celebrates excellence in Jamaica's food, music and culture. The two-day event showcased the most celebrated chefs in Jamaica, along with the young and up-and-coming who have stood out from the rest in their field. Here's a look at what the best in Jamaica has to offer.

- G.G.