Over 50 Châine des Rôtisseurs members and their guests descended on the historic Sugar Mill Restaurant at the Half Moon Resort, Rose Hall, for a highly anticipated dining affair simply called “Sugar Mill, Redefined”. The restaurant was previously closed for refurbishing, and our hosts Half Moon General Manager and Châine Bailli Honoraire Dr Sandro Fabris, Director of Food & Beverage and Châine Officier Chef Rôtisseur Giorgio Rusconi, and Half Moon executive chef Stephen Sowa wanted to show off their new state-of-the-art kitchen facilities.

With members coming from all across the island, the pre-dinner cocktail moment is filled with an anticipation of who one will see and lots of laughter as old friends greet each other and new acquaintances are made over copious amounts of Drappier Champagne and delicious hors d’oeuvres.

Half Moon Executive Chef Stephen Sowa and Sugar Mill Chef de Cuisine Christopher Golding delivered a delectable six-course gastronomic delight designed to highlight their menu and to illustrate their new kitchen’s capabilities. The first course was a tasty take on our traditional Jamaican breakfast – Ackee flan with salt fish and fried dumpling. once this hit the table, dinner proceeded like a finely tuned clock. The second course was a pleasant foie gras dish served with spiced pineapple and Brioche toast. This was followed by an enjoyable smoked-pumpkin soup infused with squash, apple & jerk pumpkin seed. Next up was a delightful fish dish – coconut-and-annatto-poached snapper served with a refreshing zesty 2015 Les Fondettes Sancerre.

PiÈce de RÉsistance

After the palate-cleansing lime-basil sorbet was served, there was a short break before the highlight of the evening, a main course of Josper-grilled Wagyu sirloin, rum-and-thyme hollandaise, grilled seasonal vegetables and an amazing yam risotto. Who/what exactly is Josper? Burning topquality charcoal, the Josper is, in layman’s terms, the hottest indoor barbecue available. It is an elegant combination a Ritterhof Crescendo Cabernet Alto Adige Riserva, which frommy understanding is made in Switzerland with grape juice transported from North Italy. The wine has the classic red fruit aromas of black currants and blackberries.

This fine dinner ended with a very special Sugar Mill Dessert Sampler which consisted of a chocolate rum cake, mango curd coconut mousse, banana choux candy, and salted caramel ice cream. The 2010 Muscat Rosenkavalier-Amabile (meaning sweet) accompanied dessert — a pleasant wine, but I think the dessert overpowered the grapes as they were not sweet enough to stand up to the sampler plate. A most enjoyable evening was had by all, and those who could went on to the open bar carts to sip on fine Cognac and aged rums.

Christopher Reckord – Information Technology Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail. com. You can also follow me on Facebook, Instagram, Snapchat, Periscope @chrisreckord and on Twitter: @Reckord