ESTABLISHING SHOTThe #IBEROSTARChefOnTour bat signal and bull cut-out dominated the cocktail hour’s event space.<strong></strong>
September 20, 2016
The Michelin Man
Exposing its hotel destinations to the wonders of Spanish cuisine has been a worthy preoccupation of Grupo Iberostar for a few years now. It was The Rock, which would next be added to the hospitality group’s series #IBEROSTARChefOnTour with a kitchen-enthusiast Fernando Arellano, the 2-Michelin starred executive chef and patron of Castell Son Claret restaurant Zaranda in Mallorca. Sitting through seven courses, Thursday Life dined, and sipped on paired wine portfolios and varietals from Spain, last Saturday evening, at the Cornwall buffet restaurant at the Iberostar Grand Hotel Rose Hall, in the Second City. Our verdict? An experience that we were delighted to be part of. Our single regret: so few local chefs and caterers were in attendance. Why? They like us would have fully grasped the importance of simplicity! Interpret this to mean not overwhelming — but the delivery of clean plates of fresh interesting pairings like the tiger prawn with mango remoulade and ginger or the white garlic lobster, grapes and summer truffle and the masterfully paired veal tongue, glaced warm leek and potato salad — a feel good pop in the mouth of what could be best described as a refined goulash. The dessert — The four seasons of the Majorcan almond — an explosion of nutty sweet pleasure that brought the seven course dinner to a perfect end. Mention must also be made of the flawless service. Thursday Life eagerly looks forward to the next gastronomic affair which according to the property’s affable manging director will be early next year. Feast your eyes on the tannic pours and gastronomic keystrokes enjoyed by gourmands and oenophiles as we made the right notes…
Members of the international press, Ebony Contributing Editor Aliya King (at left in shorts), writer/producer Natasha Nyanin (at centre), and Journal de Montreal reporter Chris Nardi, flew in from North American to cover Fernando Arellano’s visit for their various media outlets.<strong></strong>
The Joan Sardà Brut Nature Reserva Cava was the first pour, last Saturday night.<strong></strong>
Guitarist Jorge Vaenciano entertained ahead of the Arellano dinner.<strong></strong>
Promotional material introduced guests to last Saturday evening’s feature presenter award-winning executive chef Fernando Arellano, who was visiting from Spain for the inaugural Jamaican leg of the annual #IBEROSTARChefOnTour dining and wine-tasting series. <strong>(PHOTOS: ANTONIO GRAHAM)</strong>
Members of the international press, Ebony Contributing Editor Aliya King (at left in shorts), writer/producer Natasha Nyanin (at centre), and Journal de Montreal reporter Chris Nardi, flew in from North American to cover Fernando Arellano’s visit for their various media outlets.<strong></strong>
Assorted wines engaged palates for the al fresco cocktail hour.<strong></strong>
The Cornwall buffet restaurant, flatware-motifed doors to boot, was the Iberostar Grand Hotel Rose Hall-venue chosen for the Arellano dinner.<strong></strong>
Iberostar Grand Hotel Rose Hall dancer Leslie-Ann Simpson (second left) and entertainment coordinator Samantha England (fourth right) joined Iberostar The Club execs (from left) marketing manager Kamar Tucker, director of administration Javier Llinares, corporate marketing director Carlos Sancedo, marketing director Carolyn Yapp, project director Rodrigo Meraz, operations coordinator Joely Acosta, sales director Richard Colmer, sales manager Fredrik Wagner as well as fitness, lifestyle & transformation coach Patrice White and her C&W Business Vice-President hubby, Donovan White, on the red carpet, last Saturday.<strong></strong>
COURSE THREE: Arellano’s White garlic-lobster, grapes and summer truffle<strong></strong>
The Cornwall buffet restaurant’s floral arrangements were designed by Tai Flora Luxe.<strong></strong>
#IBEROSTARChefOnTour guests inside the Cornwall buffet restaurant at the Iberostar Grand Hotel Rose Hall, Saturday last. <strong>(PHOTOS: ANTONIO GRAHAM)</strong>
COURSE TWO: Sparkling wine, the Joan Sardà Millenium Gran Reserva Cava and the ox bombón-onion flan with lentil salad were the dynamic duo of Arellano’s second outing.<strong></strong>
Caribbean Producers Jamaica Co-executive Chairman Mark Hart had Cava between the first two courses at the Cornwall buffet restaurant.<strong></strong>
COURSE TWO: Sparkling wine, the Joan Sardà Millennium Gran Reserva Cava and the ox bombón-onion flan with lentil salad were the dynamic duo of Arellano’s second outing.<strong></strong>
Grupo Iberostar General Manager for the Americas Enric Noguer (left) and Iberostar Jamaica Managing Director Philipp Hofer<strong></strong>
Foodies and oenophiles were kept abreast with the ‘what’s next’ during the seven-course dinner with the evening’s detailed menu.<strong></strong>
The Cornwall buffet restaurant, flatware-motifed doors to boot, was the Iberostar Grand Hotel Rose Hall venue chosen for the Arellano dinner.<strong></strong>
The Caribbean Producers Jamaica-distributed Louis Latour Gevrey-Chambertin Pinot Noir complemented the red snapper dish.<strong></strong>
Arellano created delectable miniatures with his the four seasons of the Majorcan almond dessert which were presented on carded paper as well as styling plates.<strong></strong>
COURSE FIVE: Red snapper with crystal scales with green apple and cauliflower. <strong></strong>
The sixth course of brut rice-duck and vegetables ‘cooked in two ways’ was paired with the decanted Afincado Terrazas Cabaret Sauvignon from Mendoza, Argentina. <strong></strong>
The veal-tongue course being plated, last Saturday, in the Cornwall buffet restaurant.<strong></strong>
The Caribbean Producers Jamaica-distributed Louis Latour Gevrey-Chambertin Pinot Noir complemented the red snapper dish.<strong></strong>
The #IBEROSTARChefOnTour dining experience ended with pour, Ochoa Moscatel from northern Spain region Navarra.<strong></strong>
AT LEFT: Arellano (left) was assisted by Grupo Iberostar Corporate Executive Chef of the Americas Mario Gonzalez Acedo. AT RIGHT: The 2-Michelin starred chef was also given an helping hand from Iberostar Grand Hotel Rose Hall Executive Chef Klaus Frauenschlager (right). Gastronomic consultant and P&G Chief Operating Officer Vicente Fortea was arranged Arellano’s visit to The Rock.<strong></strong>
The plated duck and vegetables — the sixth course — was ready to be delivered to the Cornwall buffet restaurant dining room. Pictured is Iberostar Grand Hotel Rose Hall maître d’ Dario Castillo.<strong></strong>
Fourth course accompaniment, the Óscar TobÃa Reserva white from Rioja, Spain.<strong></strong>
Jamaica Observer Senior Associate Editor — Lifestyle & Social Content Novia McDonald-Whyte and Iberostar Jamaica Managing Director Philipp Hofer<strong></strong>
COURSE FOUR: The black egg — Cuttlefish caviar and white onion.<strong></strong>
Castell de Ribes Brut Rosé Cava accompanied the third course which featured lobster.<strong></strong>
The sixth course of brut rice-duck and vegetables ‘cooked in two ways’ was paired with the decanted Afincado Terrazas Cabaret Sauvignon from Mendoza, Argentina.<strong></strong>
Arellano created delectable miniatures with his four seasons of the Majorcan almond dessert which were presented on carded paper as well as styling plates.<strong></strong>
Arellano created delectable miniatures with his the four seasons of the Majorcan almond dessert which were presented on carded paper as well as styling plates.<strong></strong>
COURSE SEVEN: The veal-tongue with glaced, warm leek and potato salad. <strong></strong>
Iberostar Grand Hotel Rose Hall maître d’ Dario Castillo led last Saturday’s dinner service.
Caribbean Producers Jamaica Trade Marketing Manager Mike Turner (left) conducted a casual tasting with tablemate Mystic Thai/Mystic India restaurateur Arun Mahbubani.<strong></strong>
Grupo Iberostar Founder/Executive Chairman Miguel Fluxá Rossello (left) shared the post-dinner frame with Arellano, who continues to do Spanish cuisine proud.<strong></strong>
AT LEFT: Arellano (left) was assisted by Grupo Iberostar Corporate Executive Chef of the Americas Mario Gonzalez Acedo. AT RIGHT: The 2-Michelin starred chef was also given an helping hand from Iberostar Grand Hotel Rose Hall Executive Chef Klaus Frauenschlager (right). Gastronomic consultant and P&G Chief Operating Officer Vicente Fortea was arranged Arellano’s visit to The Rock.<strong></strong>
The waitstaff readied to deliver the red snapper for Arellano’s fifth course.<strong></strong>
The Michelin Man<strong> (Observer)</strong>
The Michelin Man<strong> (Observer)</strong>
Providing the live dinner soundtrack, inside the Cornwall, was musician Jae Jevaughn, who tickled the ivories and crooned hit covers, last Saturday.<strong></strong>
Cocktail hour ‘amused’ with pineapple-apple jerk chirrido appetisers.<strong></strong>
Man of the hour, the 2-Michelin starred Zaranda Restaurant chef/patron Fernando Arellano.<strong></strong>
Master sommelier Yamir Pelegrino commenced the #IBEROSTARChefOnTour dinner with the Joan Sardà Brut Nature Reserva Cava.<strong></strong>
Iberostar Grand Hotel Rose Hall General Manager Daniel Llinas co-led the welcoming last Saturday at the hotel group’s Second City property.<strong></strong>
Members of the international press, Ebony Contributing Editor Aliya King (at left), writer/producer Natasha Nyanin (above), and Journal de Montreal reporter Chris Nardi, flew in from North American to cover Fernando Arellano’s visit for their various media outlets.<strong></strong>
Tablescapes featured candelabras and cascades of dendrobium petals.<strong></strong>
Last Saturday’s #IBEROSTARChefOnTour menu, at the Rose Hall property, which featured the culinary signatures of 2-Michelin starred chef Fernando Arellano, based in Mallorca, Spain.<strong></strong>
Assorted wines engaged palates for the al fresco cocktail hour.<strong></strong>
