An array of sinful desserts. - Photos by Janet Silvera

WESTERN BUREAU:

LOBSTER LATTE served in a café mug, accompanied by a bird pepper biscotti, and wild boar with watermelon chutney, are just a few of the dishes presented by the Culinary Federation of Jamaica and Caribbean Producer of Jamaica's Celebration of Contemporary Caribbean Cuisine on Tuesday evening.

Eight different food booths, amidst the backdrop of the Round Hill Hotel's moonlit beach, offered a variety of plates inspired by Caribbean, Spanish, French and Italian cookery. The celebration helped bring to life Bill Moore's vision of displaying what he calls "modern Caribbean cuisine." Moore is Round Hill's director for product development and has been working in and around the Caribbean in the culinary field for the last 30 years. He appreciated the diversity of the food presented.

Remarkable showcase

"You won't find any other event that showcases food like this," he said.

Various jams and salsas, including guava barbecue sauce atop 'Denver-style' ribs, and black bean citrus salsa situated among peppered crayfish, added finishing touches slider sandwiches and seafood platters.

Robert Mondavi selections, wine-based in California's wine-growing region, Napa Valley, were hand-selected to complement each food presentation. Fume Blanc was paired with the chilled white gazpacho with conch seviche because of the presence of various white vegetables in the dish, according to Chef Steven Sowa of Half Moon.

Chef Martin Maginley paired his beef and lamb slider sandwiches with a full-bodied Merlot. Further, the jerk station featured a medium-bodied Mondavi Zinfandel that was said by wine specialist Errol Cummings, to balance out the taste of the "peppery" jerk sauce.

Health-conscious motivation

Some stations were committed to a health-conscious motivation and offered only organic foods. Chef Anthony Miller of Swept Away Hotel produced Caribbean-style tapas like green papaya firecracker slaw with heart of palm, and roasted cassava salad with garlic lime dressing.

Chef Dennis McIntosh, president of the Culinary Federation of Jamaica (CFJ), featured a made-to-order pasta plate with grilled, organic vegetables at his station. McIntosh also gave tasters their choice of tomato, pumpkin or calaloo purees for added flavour.

Near the close of the evening, while a live band still played quietly in the background, guests made their way up a few steps toward the dessert station to top their evening off with pastry chef Paula Reid who featured a guava-topped cheesecake, almond cake with Jamaican brandy butter cream, chocolate banana cake and various other desserts.

Range cook at Round Hill Hotel and Villas, Okkoy Graham prepares freshly grown herbs from the resort's vegetable garden during Caribbean Producer Jamaica Limited and the Culinary Federation of Jamaica's celebration of contemporary Caribbean cuisine demonstration at the resort in Hanover, on Tuesday evening.

Cherry tomatoes with fresh mozzarella cheese and fresh herbs.

Lobster latte by Half Moon, was one of the palate pleasers on show at the Caribbean Producer Jamaica Limited and the Culinary Federation of Jamaica's celebration of contemporary Caribbean cuisine.

Papaya cole slaw and roasted garlic cassava sauteed in onions ready to be served.

Wild boar all the way from St Thomas on the plates of food lovers.