Chistopher's scores A+ with Chef Series - Collin Brown delivers an A grade performance during chef series at Hermosa Cove

Christopher's at Hermosa Cove hosted its second monthly guest Chef Series last Saturday night to a number of guests who forked out US$45 to delectably dine with Chef Collin Brown, who owns and operates Chef Collin Brown Caribbean Restaurant in London. Naturally, our Food team got the invite to this event from Executive Chef Conroy Arnold and we obliged this time around. With Collin Brown at the wheel of this food voyage we got our pen to paper to see if the chef continues to get it right every time. Here's our marks out of a total of five stars (five being the highest) and our comments.

Soup

Cream of Red Kidney Bean served with Crusted Stilton and Cilantro Oil

Taste: 4.5

Presentation: 4

Comments: Soup course was very reminiscent of stewed peas. The flavours had a slight 'kick' without being too overpowering. Served at the perfect temperature.

Starter

Smoked Chicken Pancake Roll with Sweet Zesty June Plum and Lime Sauce

Taste: 4.5

Presentation: 4

Comments: The lime sauce drizzled on top was very tangy and added a special and unique flavour to the already well-seasoned spring roll. There was a hint of June plum in the sauce that paired well with the lime sauce to give a very delightful taste.

Fish Course

Poached Lobster in Light Coconut Rundown, Susumber, Coriander, and Dill with Creamy Mash Potato

Taste: 4.5

Presentation: 4

Comments: The coconut rundown complemented the lobster well. The dill was a great garnish and the susumber didn't add any unique flavour. However, the creamy mashed potato was divine.

Meat Course

Roast Belly of Pork served with Sweet Potato Puree, Soft Yam Balls, Tempura Ackee with Apple and Red Wine Reduction

Taste: 4.5

Presentation: 4

Comments: The ackee had a very interesting contrast to the usual ackee taste, seeing that it was prepared as a tempura. It was crunchy but still tasty. The roast pork belly was the star of the show as the flavours stood out against the creamy taste of the mashed potato. Smoky with a slight BBQ taste reminiscent of succulent spare ribs.

Dessert

Rum, Almond and Cognac Sponge Cake with Royal Icing and cream garnished with mixed Berry and Mango Puree.

Taste: 4.5

Presentation: 4

Comments: The sweetness of the icing, tangy taste of the strawberry and the sweet and sour taste of the mango purée created an orgasmic explosion when combined with the mild but tender taste of the sponge cake

grandison.garfene@gleanerjm.com