Chef Wilson’s Tropical Caribbean Tasting Menu
Fresh banana blossom salad roast black grouper with bamboo rice, topped with tropical mango sauce Jerk-spiced goat with local seasonal vegetables island-style chocolate crunch just replace the protein. And I can get pretty creative with that as well. When you have two minutes to plate 12 dishes, you’ve got it keep it simple and keep it moving. If a dish comes out too late, it’s ruined.”
Free time for Wilson consists of taking culinary courses and exploring other chefs’ tasting menus everywhere he goes, always looking for new takes on cuisine. And despite all he’s learned, he still approaches life aboard the way he advises younger chefs to behave.
“Be prepared,” he says. “On a boat, there are so many variables, so you always have to expect the unexpected. The actual cooking process is only a part of it. And there’s no room for the negative when on board. You have to look through it, stay positive and make it work for you.”
His chocolate swirl technique certainly worked for me. from Reims, France. This exceptional cuvée is a blend of chardonnay and pinot noir grapes. From the same family of the famed Château Lafite Rothschild, this wine exudes aromas of pear, almond and fresh hazelnuts, marrying hints of white flowers and faint toasty notes that complement the flavors of the fresh banana blossoms.
Arnaud Baillot’s Montagny Premier Cru Vieilles Vignes from Burgundy, France, 2016, is the perfect accompaniment for the second course of roast black grouper. This wine, made from 100 percent chardonnay, comes from the commune of Montagny just south of Beaune. The terroir of limestone gives the wine a Chablis-like clean, vibrant flavor that sings in harmony with the fish. This wine has a lightly toasty character as well as bright acidity. The apple and citrus flavors, with touches of wood and concentration from old vines, pair well with the tropical mango sauce.
For the entrée of a jerk-spiced goat with local seasonal vegetables, try a medium-bodied red such as the Escarpment pinot noir from Martinborough, New Zealand, 2015. Winemaker Larry McKenna has 30 years of experience with Martinborough pinot noir, and his expertise is on full display in this blend from various plots around the town. Inspired by the classic wines of Burgundy in France, this elegant Kiwi wine displays aromas of flowers, tea and cola. They lead into flavors of blackberries, vanilla and spice, framed by soft, ripe tannins that pleasantly pair with the chef ’s play on spices.
To finish off our meal, the decadent dessert of island-style chocolate crunch calls for M. Chapoutier’s Banyuls Vin Doux Naturel from Languedoc-Roussillon, France, 2015. It has a sweet persistence and pairs extremely well with chocolate. This wine is made from 100 percent grenache. It has powerful aromas of ripe and juicy black fruits, stewed fruits and cocoa. On the palate, this wine shows both power and fineness of tannins.