Iberostar Chef on Tour
An event to be remembered
ON THE heels of being named the top all-inclusive hotel in the Caribbean by tourism’s official bible, Trip Advisor, Iberostar Grand claimed high marks on Saturday night, February 23, during its first Chef on Tour for 2018.
Under the instructions of Michelin Chef Bryce Shuman, the resort promised an extraordinary culinary experience, and at the end of a five-course meal, delivered unquestionable artistry at the resort’s Cornwall Restaurant.
“For me, it was the best dinner in the Chef on Tour series,” admitted Philipp Hofer, director of operations at the resort. His comments were cemented by a host of foodies who turned out in sync with the red-and-white theme of matching furniture, complemented by some of the most dashing residents of the Second City.
As fabulous as the setting was, nothing compared to the magnificent entrée of roasted beef tenderloin, spring onion and potato, paired with Caribbean Producers Jamaica Limited’s red wine reserve Mouton Cadet.
Shuman had already won the taste buds with his slow-poached
pink snapper, served with fresh green curry and coconut purée. Obviously a perfectionist, the chef, who was named Food and Wine magazine’s Best New Chef in 2015, created magic with his version of Caribbean ‘spiny’ lobster bisque.
As if this was not enough, food aficionados were sent home with a butter-rum hazelnut and gold dessert that should be illegal but was just too hard to resist.
Coupled with high fashion, the crème de la crème of CPJ wines, and the most tasty and fresh seafood from Rainforest Seafoods, Iberostar proved, yet again, that it was a forced to be reckoned with when it came to fine food.
There was no denying that Shuman had brought his incredible ability from the Big Apple. Renowned for his prowess at the Betony Restaurant in New York City, after Saturday’s performance, the possibility exists that he will be welcomed back with open arms.