Fit for Royalty

Thursday, November 16, 2017

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Luxury resort Half Moon upped the ante on its guest chef series with the latest instalment featuring Chef John Higgins at Sugar Mill Restaurant, a fortnight ago.

Chef Higgins, a Scot by birth, is the director of the prestigious George Brown College in Toronto, Canada. Higgins also has the distinction of having served members of the royal family including Queen Elizabeth II, on several occasions at Windsor Castle, Buckingham Palace and aboard the Royal Yacht Britannia.

Dubbed a 'Chef to the Royals', Higgins delivered a tour de force of six courses including braised veal cheeks with pickled walnut sauce, tea-smoked maple salmon and soya-marinated duck with pickled beets, Newfoundland corn-sweet potato chowder with bacon and a double dessert offering of lime and coconut pot of crème and double-chocolate cardamom tart.

Select Brands through their partners Santa Margherita delivered superbly with their choice of wines specially selected to complement and enhance the flavours of each course, with several wine aficionados such as Cecile Levee and Giorgio Rusconi heaping praises on the pairings.

“I was pleasantly surprised with the veal cheeks. Out of politeness I tasted the veal as I have not had meat in several years. I ended up eating most of it because of how good it was, and not to mention it was perfectly paired with the 2013 Chianti Classico,” stated Levee.

“Overall, it was an absolutely fantastic evening of food and wine selections; the food and wines were definitely first-class,” Levee added.

“The veal cheeks and the Chianti were beautifully paired and the rosé was also wonderful; overall, an excellent evening with several interesting blends,” said Rusconi.

Giacomo Marzotto of Santa Margherita explained that, in choosing the selections, they looked at the areas where the grapes were harvested, to the extent of matching wines that were from coastal areas in Italy to be paired with the salmon to pick up on the influence of the salinity in the wines.

Chef Higgins explained that he was extremely thrilled to be working in Jamaica for the first time and was absolutely impressed by the staff at the historic Sugar Mill Restaurant. He also expressed satisfaction after trying Jamaican cuisine, describing it as “culture on a plate”.

Higgins also went on to speak of the spiciness of Jamaican meals, and said he is looking forward to incorporating that in his work as “every experience presents an opportunity to learn something”.






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