Perfect pork indulgence

Soothing background music surrounded by nature and refreshingly cool air elevates the dining experience at South Beach Café. Their menu for this year's Gleaner-sponsored Restaurant is beyond compare.

Proprietor Yvonne Bergin told Food that they have had two terrific years participating in Restaurant Week. "We didn't know what to expect our first year. With no bookings two weeks before, we were horrified. But then the phone wouldn't stop ringing the actual week of 'Restaurant Week'," said Bergin.

The café decided to continue the tradition and has rejoined the Restaurant Week family for the third time around. "It's a great time to eat out because you get to do it for a good price. It is good for the restaurants and it is good for customers as well."

The secret to their success is hidden in the rich flavour of dishes that portray their motto, 'Eat, play, indulge'. This year, they have a menu to tickle everyone's taste buds. It includes lobster, steak, fish served with their fruit salsa; and chicken stuffed with cream cheese and spinach.

The hit, however, according to chef Lewis Wallace, would have to be the pork indulgence.

Chef Wallace whips up his special stuffing of green plantain crushed with herbs and spices that are then fused with cream cheese to create the succulent stuffing for the pork. Instead of rice, he uses sweet potato. Chef Wallace notes that he considers meal preparation an art form which comes from within. "It is the love and passion I have for food that has assisted me in creative meal presentations," he told Food.

- Krysta Anderson