Savour Jamaica, a food and lifestyle event company, is the brainchild of ‘foodie entrepreneur’ and former Miss Jamaica Universe April Jackson. Last Saturday April hosted the first in the series of her Savour Jamaica Supper Club events billed as The Rising Sun.

The Rising Sun

Held at the luxurious Iberostar Grand Hotel Rose Hall, this inaugural Supper Club Event ” The Rising Sun” featured celebrated sushi chef Scott Hallworth Executive Chef and Managing Director at highly-renowned Wabi in London, formally of Nobu fame.

On arrival guests were ushered to the cocktail reception area on the beautiful lawns where fully stocked bars featuring very specially selected wines, crafted beverages and bubbly were being served. After an hour of pleasant networking and meet & greet, it was time for the main event.

Wines from New Zealand & Australia

The dining room filled as quickly as our glasses were filled with the first wine for the dinner the Twin Island Sauvignon Blanc from Marlborough, New Zealand. This wine has intense aromas of green citrus fruit, passion fruit and fresh garden herb notes. On the palate we confirmed the citrus fruits especially grapefruit with hints of papaya. This wine went very well with the first three courses of the dinner – Course 1 – Otsumami: King Crab Namban Zuke – Tea Smoked Salmon with Puffed Rice & Green Chilli Salsa; Course 2 – Seared tuna Sashimi with Jalapeño dressing; Course 3 – Beef Fillet Tataki with Onion Ponzu & Garlic Crisps.

To accompany course 4 – Seared Scallop with Yuzu-Truffle-Egg Sauce & Tobiko, Wine Sponsor for the evening CPJ selected the Wolf Blass Riesling from South Australia. Attractive citrus and floral notes are apparent on the nose, with highlights of musk and tropical fruits. The palate is elegant and clean with lemon/lime flavours and crisp green apple notes. The acidity is soft and fresh, while still delivering a racy acid mouth-feel, creating line and length on the finish.

The first of two red wines for dinner was the Opawa Pinot Noir from Marlborough, New Zealand with aromas of strawberries, blackcurrant and wild blackberries with lifted spices. Elegant and juicy with multi-layered fruit flavours, with a hint of spicy oak. This wine has fine structure and juicy acidity to give freshness culminating in a lingering finish. This was served with course 5 – the Barbecue Pork Belly Buns with Spicy Peanut Soy and course 6 – Prawn Miso-Zuke with Spicy Shiso Ponzu & Pickled Pumpkin.

The Slow Cooked Beef Short rib with Mustard Teriyaki Sauce & Sweet Daikon was the penultimate course which some argue was the best was served with the a softer, gentler Zinfandel produced by Coppola from California was our only “Non Down Under ” wine for the night. The wine has a nose of blackberries, raspberries, and star anise. On the palate we get flavours of black plums, cherries, strawberries, spicy oak and pepper.

PINK Yellowglen Sparkling Rose, Australia was served with dessert which consisted of Iced Nougat Parfait with Tropical Fruit Shochu Sauce & Green Apple-Jasmin Sorbet. The wine is crafted from Chardonnay and Pinot Noir sourced from South-Eastern Australia. Soft ice pink in the glass and has a delicate bead. Distinctive Pinot Noir aromas of strawberries with a splash of citrus bubble under the nose develop into refreshing fruit characters of berry and lime with a hint of lemon. Ripe Chardonnay flavours provide the backbone to this delightful and surprising wine.

While a great culinary experience was had by most, some guest commented on the long time between some dishes. At one table debate ensure as to which was the best dish – CPJ’s Jan Polack bounced between the Barbeque Pork Belly Bun and the Slow Cooked Beef Shirt rib. Miss T’s Kitchen’s Anna-Kay Tomlinson said the Otsumami Course was ” Aah -May – Zing” and went exceptionally well with the Kiwi Sauvignon Blanc.

To quote Shakespeare, “All’s well that ends well” especial when there is great wine, great food and great conversation with friends.

Christopher Reckord – Businessman, Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. Follow us on twitter: @DeVineWines @Reckord