Luis Finch, General Manager and Executive Chef, Seawind Beach Club, welcomed just under 70 confrères and their guests to the elegantly decorated Calypso Restaurant on Saturday night for another fun-filled Chaîne des Rôtisseurs dinner event. Also a Chaîne member, Maître Hotelier / Chef Rôtisseur Luis and his team prepared fare that spoke to his wide international experience coupled with the desire to tantalise the taste buds.

One of the main reasons that the organisation exists is to celebrate food, promote fine dining and preserve the camaraderie and pleasures of the table. On the patio overlooking the Caribbean Sea, great conversations began over martinis accompanied by hors d’oeuvres including Pinzimonio of Caribbean Organics with Bel Paese and Extra Virgin Olive Oil; El Pulpo Cojo (Octopus tentacles with Serrano Ham powder); Seared Ahi Tuna with Wasabi emulsion; Warm Flat Bread with Angus Beef Carpaccio and Arugula micro-greens.

Guests were ushered into the dining room for dinner where the first dish served was a delightful lighted ice plate with Jumbo Sea Scallop and Conch Ceviche, accompanied by a steely, snappy and focused Château du Cléray Muscadet de Sèvre et Maine Sur Lie. The Château du Cléray Sauvion, located in Vallet, in the heart of the Nantes vineyards, is one of the oldest estates of the Muscadet Sèvre et Maine region in France.

Château Suduiraut is one of the very best producers of wines from the top sweet wine region in the world — Sauternes in Bordeaux, France. Lions de Suduiraut is a fairly new product and it aims to be a lighter, fresher version of their world-class products. With rich flavours of honey, peaches, oranges and apricots, this sweet wine was offered with the Block de Foie Gras with June Plum and Scotch Bonnet Aspic and Breadfruit.

The New Zealand wine sales to North America have grown by double digits over the last year, and segment leader Kim Crawford is the leading contributor to that growth. The very refreshing, zesty, citrus fruit-laden Kim Crawford Sauvignon Blanc was paired with the Loin of Chilean Sea Bass with Lemon Grass Leeks and Callaloo.

Jackfruit and Passion fruit Sorbet with fresh berries with Appleton Estate Reserve Rum was offered as a palate cleanser ahead of the meat courses.

PRIMITIVO OR ZINFANDEL?

One of the evening’s favourite wines was the nicely rounded with little strawberry and prune flavours, medium-bodied Cantine Due Palme Primitivo, alento IGP. Founded in 1989, Cantine Due Palme is a large co-operative winery based in South East Italy. I heard the wine being referred to as Zinfandel and as Primitivo, so which was it? Some think they are the same grape, but DNA technology has revealed that they are both clones of a Croatian grape called Crljenak as Tribidrag. Label laws in different jurisdictions recognise the relationship with these grapes differently and as such this helps to cause the confusion between grapes. The Primitivo was served with the Côte de Veau (Veal Chop) with braised Jamaican Miniature Vegetables and Green Sauce.

The modestly oaked Castroviejo Rioja from Spain has a meaty mouth-feel, long and rich, with lots of body and a pleasant finish marked by very ripe tannins. The Rioja was paired with the duo of Duck with Sun-dried Sorrell Reduction and Fried Herbs.

The creamy and elegant Champagne Drappier Carte Blanche ended the wonderful night with the trio of desserts: Jamaican Cherry Pana Cotta; Dark Chocolate and Jamaican Cashew Mousse Cake with Pistaccio Cigar and Piña Colada with Roasted Pineapples with Spiced Rum.

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