Guyanese cui­sine and the...

Stabroek News - - STABROEK BUSI­NESS -

syrup. The pop­u­lar main course was Petit Filet Mignon Steak topped with a crab cake, draped in hol­landaise sauce, along­side rus­tic pota­toes and chili but­ter with mixed greens. For dessert the Cara of­fered Banana Sushi rolled in dark choco­late, topped with pis­ta­chios and co­conut flakes and rasp­berry sauce for dip­ping.

Mc­Grath says that once a dish is found to be pop­u­lar among guests dur­ing Restau­rant Week it goes on the reg­u­lar menu, He says that Restau­rant Week can play an im­por­tant role in launch­ing new dishes.

The Herd­manston Lodge was the sec­ond of the two res­tau­rants vis­ited by Stabroek Busi­ness dur­ing the Week. Del­lon Cran­don, the Restau­rant Su­per­vi­sor echoed Mc­Grath, show­er­ing praises on the suc­cess which he judged Restau­rant Week to be. This is the third year that the Herd­manston Lodge has par­tic­i­pated in Restau­rant Week. Cran­don, a Carnegie School of Home Eco­nomic­strained Restau­rant Su­per­vi­sor told Stabroek Busi­ness that the Restau­rant served close to 1000 meals dur­ing Restau­rant Week 2018. On a reg­u­lar day they would serve about sixty lunches and din­ners,

Most of their guests were Guyanese. Lunches were of­fered at $2,000 and din­ner at $5,000. Dur­ing the week the Obikwa Nat­u­ral Sweet Red Wine was the favoured wine amongst the pa­trons. Among the stand­out dishes were the Cas­sava To­s­tones with shrimp, beef or chicken and cool cu­cum­ber wrap with gar­den salad with a vi­nai­grette dress­ing. The main course on of­fer was Parme­san Crusted Baked Snap­per.

The food apart, there was a pleas­ing am­bi­ence about the Herd­manston Lodge made even more de­light­ful by the oc­ca­sional out­bursts of re­strained but vig­or­ous laugh­ter from a group en­joy­ing what ap­peared to be a hol­i­day get to­gether. On the whole there was a com­pelling el­e­ment of in­ti­macy. It was a night on which Guyanese cui­sine more than did jus­tice to Restau­rant Week.

Herd­manston Lodge’s Dar­ron Sum­mer - Chef, Odessa Frank - wait­ress, Da­mon Cran­don Restau­rant Su­per­vi­sor

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