Chef Angelo Konidis has during his 20-year culinary career travelled the world and experienced different cultures and cuisines. Two of these cultures that he has fallen in love with are the Asian (his wife is from Thailand) and the Jamaican. The irony of these cultures is that they are different but alike, because they use similar ingredients such as their spices, herbs, fruits and even seafood, also preparation methods such as hot and sweet, some spicy.

Chef Angelo Konidis, executive chef Sunset Jamaica Grande, pulled out all the stops Saturday last for the second Chaîne des Rôtisseurs dinner for this year at the La Diva Restaurant, Sunset Jamaica Grande, Ocho Rios. He infused foods from these two regions, Asia and Jamaica, to create food fusion “Cuisine De Jamasian that was enjoyed by the 50 members and guests in attendance.

Starters

After one hour of cocktails and meet-and-greet, the synchronised service dinner began with the serving of an amuse-bouche of mini-ackee blini, smoked marlin mousse, Tobiko caviar and crispy shallots. Next up was the appetiser of mosaic of tuna and swordfish sashimi, cured daikon, wasabi, green papaya salad and salmon roe. The first two dishes were paired with – a 2006 Italian wine – Tenuta le Velette Orvieto Classico Superiore Lunato. Wine Spectator describes this wine as rich and stylish, with honey, toffee and dried apple aromas. Full-bodied, with mineral character and a white pepper and peach pit undertone.

The very tasty soup, a combination of conch and shellfish, coconut milk, lemongrass and ginger langostina herbal vapour found favour with many. It was closely followed by the salad – a tomato comb, spring mix, basil jelly, organic herbs, vegetarian sushi, soy vinaigrette. Both these dishes were accompanied by an Australian white wine called Element Chenin Blanc-Verdelho made by Sandalford Wines – a simple, fresh, zesty wine with cool tropical notes.

It was time for the palate cleanser, cucumber watermelon ice with plum wine shot which was dramatically presented in a glowing ice ‘container’ with a plum wine shot in tow. The lights were dimmed to enhance the glow.

Entrée

The entrée definitely brought east and west together in an impressive jerk Malta marinated lamb, Asian five-spice duck, roasted pumpkin, sweet potato ravioli in

natural jus lie. A fine burgundy, the 2003 Louis Latour Aloxe-Corton Les Chaillots accompanied this dish. This delightful wine, which boasts a clear deep ruby hue, has a delicate nose of prunes, liquorice and grilled fruits and nuts with very long and ample flavours of prunes and liquorice. Aloxe-Corton is the native village of the Latour family who have been intimately involved in the affairs of the commune for over three centuries. Of the total hectarage under vines, the Latour family control just over 13 per cent of production centred on the famous Château and cuverie of Corton-Grancey. The name “Les Chaillots” refers to the stony, pebbly nature of the soil in this vineyard, as ‘caillou’ means pebble in French.

Finale

We ended a truly delightful evening with Drappier Champagne and a mango guava Napolean mint chocolate tower served with tropical Jamaican sauce.

These dinners are always great, always fun; I guess it might have something to do with the fact that chefs are cooking for other chefs. Having their favourite people around makes them so much better.

Chris Reckord is an independent wine consultant. He and his wife Kerri-Anne are part owners of Jamaica’s only Wine Bar – Bin26 Wine Bar in Devon House, Kingston. Please send your questions and comments to creckord@gmail.com . Follow Chris on twitter.com/DeVineWines