Culi­nary par­adise

Jamaica Gleaner - - FOOD -

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.

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