The dinner invitation from Grand Palladium Lady Hamilton Resort & Spa General Manager Dimitris Kosvogiannis read: “From time immemorial, food, drink have had a central part in all societies and civilisations. Our aim is to offer you an experience where sight, hearing, touch and smell are all aroused and working together to provide you with a unique experience. We hope to tantalize your palate with our fresh, organic and exotic recipes while transporting you to another plane through mysticism and metaphysical surroundings. We hope you can join us on this journey and share our passion for the art of living.” Who could resist?

The Grand Palladium Lady Hamilton Resort & Spa and the Grand Palladium Jamaica Resort are located on the outskirts of my birth town, Lucea at Point, Hanover, just about 30 minutes from Montego Bay. With over 1,000 rooms, over 10 restaurants for you to choose from and with Jamaica’s largest swimming pool, the place is huge. Opened in 2008, It all began as a promise to Bob Marley by Don Abel Matutes, chairman of Spain’s Fiesta Hotel Group. At that time he was Spain’s foreign affairs minister and he said he was first influenced to extend the hotel chain to Jamaica by Bob Marley, who was staying at one of Fiesta’s hotel chains.

The Dinner

General Manager Dimitris Kosvogiannis, Eugenia Santos, Food & Beverage Director, and Chef Guillermo Martinez, Executive Chef, hosted a memorable seven-course dinner for the Jamaican Confrérie de la Chaîne des Rôtisseurs at the scenic Poseidon Restaurant recently. The evening began with very special hors d’ oeuvres, which were paired together with a unique blend of premium cocktails and a Champagne Bar. A live band played along, changing the music style to match each theme.

Beluga Caviar served with potato blintz and chive crème fraîche accompanied by a cold shot of Grey Goose Vodka was our starter, then we moved to a delicious Lobster Bisque Jus served with pancetta foam, paired with a refreshing Muscadet wine. Next on the table was tasty Foie gras au Torchon served with petit organic salad, toasted brioche in a 20-year-aged port and Alba truffle vinaigrette. The fourth course was a Carpaccio di Buffalo served with an organic olive oil and lemon dressing, rocket lettuce coulis and Parmegiano Regiano cracker, which went very well with the Rhine Valley Pinot Noir. After a short break it was back to the table for the Steam Chilean Sea Bass that sat on a spring onion mashed potato cake, served in saffron & Mexican vanilla beurre monté. The full-bodied Louis Latour Grand Ardeche, a round and tropical fruit Chardonnay, was great with or without the food. Our final savoury course — Wild mushrooms stuffed free range Quail — Morels, chanterelle and truffles pommes cocotte served au jus was accompanied by the Rioja Castroviejo Tempranillo.

Chocolate Madness Dessert

White chocolate mousse, semi-sweet chocolate fondant, bittersweet chocolate ice cream served with a warm chilli and chocolate sauce capped the dining part of the evening.

Cognac and some of the finest cigars in the world were offered to guests after coffee and tea were served. A really excellent time was had by all who attended this another fine Chaine event.

Cheers! Do check out the Grand Palladium Lady Hamilton Resort & Spa — it’s grand!

Chris Reckord — is an entrepreneur and wine enthusiast. He and his wife Kerri-Anne are Chaîne des Rôtisseurs and part owners of Jamaica’s only Wine Bar — Bin26 Wine Bar in Devon House, Kingston. Send your questions and comments to creckord@gmail.com . Follow us on twitter.com/DeVineWines