Patois on the palate - El Greco's executive chef uses local dialect to tantalise taste buds
Published:Thursday | May 1, 2014 | 12:00 AM
Janet Silvera, Senior Gleaner Writer
WESTERN BUREAU:
El Greco's Sea View Restaurant's executive chef, Omar Jackson, has used the icebreaker initiative employed by trainers worldwide to create a more relaxed environment to seduce the taste buds of his diners.
Jackson has unveiled a new 'icebreaker' menu, creatively presented in the Jamaican Patois and the 'Queen's English'.
"Our new menu is an icebreaker of sorts, just so we can get guests to interact with our servers, while learning about our rich and vibrant Jamaican culture by asking the meaning of the words," he explained.
Visitors to the restaurant overlooking the Caribbean Sea now have an option of 'Simma Down' - a choice of curried goat, braised oxtail or grilled chicken breast; 'Mi Vex' - jerked pork chops; 'Mek Wi Flex'- a combination of seafood cooked in coconut run down sauce, served in flour tortilla shell, with garlic mashed potatoes; 'Gimmi di Light' - a seafood linguine, Ital Stew; and 'Time a Run' - a grilled snapper, served with yam hash, tomato and corn salsa, among a long list of new offerings at the Montego Bay resort.
Jackson, who has several years under his culinary belt, describes the new menu as Caribbean, infused with Mediterranean, the ideal fit for the large international clientele hosted at one of the few non all-inclusive hotels in the tourism capital.
El Greco still promotes the European Plan, with guests having an option of a Meal Plan - which includes breakfast and dinner. The hotel is also home to thousands of Jamaicans who visit the Second City. A lot of its clients are from corporate Jamaica.
One thing is certain, this is one dining experience that guests will not regret, as the exciting fare is a true tribute to the Jamaican heritage.
One of the highlights for anyone trying this menu is the back-a-yard salt fish and ackee in wonton served with papaya chilli sauce.
"We have a section of the menu called fish pot, this allows our guests to dictate how they want their fish cooked, whether escoveitch, stuffed, roasted, or steamed in coconut sauce," explained Jackson, adding that side orders such as bammy, baked plantain or crackers are also staples at the restaurant.
His innovative 'Gimmi di Light' was inspired by Sean Paul's popular song, while his jerked spring rolls are influenced by Jamaica's long history of jerking foods.
The needs of vegetarians have also been taken into account with the addition of 'Ease Up', a mixed-leaf lettuce and honey-roasted walnut salad served with balsamic dressing; 'Tings a Gwan', Caribbean coleslaw salad served with beetroot; and 'Nuff Respect', a Caesar salad, anchovies and toasted croutons.