Jamaica Gleaner
Published: Thursday | December 27, 2012
Home : Food
Fine wines, good food for charity
One of the tastiest salad ever created by a chef. Organic baby greens with home-made ginger candy and pickled sorrel sepals dressing, served at the 'We Care' for Cornwall Regional Hospital Wine Dinner at the Round Hill recently.
Janet Silvera, Senior Gleaner Writer


Those who dug deep for the US$150 per person in the name of 'We Care' for Cornwall Regional Hospital (CRH) are calling the Caribbean Producers Jamaica (CPJ)/Round Hill Hotel Wine Dinner, 'The Round Hill Experience'.

Organised by Montego Bay businessman Mark Hart and one of the island's most discerning wine connoisseurs, India Crotty, the two combined their love of the crème de la crème of wines with Round Hill's award-winning executive chef Martin Maginley.

The combination was magical!

Chef Maginley and his culinary wizards created an extraordinary fare using organic plants grown in the hotel's gardens. These came to life with CPJ's vast collection of wines.

Currently the largest distributors of wines in the country, CPJ drew for Chateau St Jean Fume Blanc, Beringer Napa Valley Private Reserve Chardonnay, Souverain Alexander Merlot, and Stag's Leap Cabernet Sauvignon for the event.

And Chef Maginley took from his deck of food cards, organic baby greens, served with home-made ginger candy and sorrel sepals dressing. Paired with the light citrusy quintessential wine, Chateau St Jean Fume Blanc, this brought out three different elements in the meal.

The ginger was incredible in this salad, adding that zest. So was the sorrel combined with green vegetables.

This appetite opener, could easily have passed for the main course, particularly for those big on vegetables, but Maginley had just started and his next course, the Orecchiette pasta, with a pimento-cured slow-roasted duck breast, was also a winner.

Using organic arugula pesto to add zing to this second course, CPJ complemented this meal with a Beringer Napa Valley Private Reserve Chardonnay which pairs beautifully with pasta.

Before getting to the main course, a delectable braised short ribs, with chickpea dumplings, a sorbet to cleanse the palate would have been nice. But I guess the experts knew that the next wine, the Souverain Alexander Merlot, would have done the trick.

And although wine pairing is really no trickery, it was obvious that a good knowledge of wines was necessary to achieve the success discerning palates have come to acquire.

A chocolate hazelnut bar or Blue Mountain expresso créme en glaze completed this beautiful evening .

Proceeds will go towards mproving the lives of the citizens in western Jamaica who use the CRH facilities.


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