IBEROSTAR GRAND Rose Hall hotel in Montego Bay, St James, was transformed into a culinary paradise last Saturday night under the skilful hands of two-star Michelin chef Fernando Arellano. The occasion was the first Jamaican stop in the hotel chain’s Chef on Tour series. Foodies from Kingston and the Second City converged on the opulent five-star hotel for a taste of the series, which is in its second year and will run until July
2017. The initiative will include nine leading international chefs who have a combined 14 Michelin stars, visiting and fulfilling food lovers’ fantasies at Iberostar locations in Jamaica, the Dominican Republic, Mexico and Cuba.
Arellano, who considers cooking an “absolute lifestyle”, delighted the senses with his skill and creativity that has been crafted from years working at some of the best restaurants in Europe. The Spanish national opened his Madrid restaurant, Zaranda, in 2005, receiving his first Michelin star only 11 months later.
Arellano opened Saturday night’s event by telling the gathering he was happy to be in the island to cook for them. He then rolled out a seven-course meal showcasing the best of what Spanish cuisine has to offer, which included some of his signature dishes.
The black eggcuttlefish caviar and white onion. 2. White garlic-Lobster, grapes and summer truffle (served with Spanish sparkling wine: Joan Sarda Millennium Gran Reserva) 1. Tiger prawn- Mango remoulade and ginger; Ox Bombon-Onion flan with lentil salad (paired with Spanish sparkling wine: Joan Sarda Brut Nature Reserva)
Two-star Michelin chef Fernando Arellano is a study in concentration as he plates one of his masterpieces.
It’s all hands on deck for the seven-course gastronomic meal.
7. No gourmet meal is complete without fine
libation. From left: Joan Sarda brut nature reserva; Joan Sarda Millenium Gran Reserva; Cava Rosado Castelle de Ribes, Oscar Tobia Reserva; Gevrey Chambertin, Afincado Terrazas and Ochoa Moscatel.
5. Brut rice – Duck and vegetables cooked in two ways (paired with French Pinot Noir Gevrey Chambertin)
6. Veal tongue – Glaced, warm leek and potato salad. This was accompanied by Argentinian Cabernet Sauvignon.