HORS D’OEUVRES: Eggs with cauliflower & parsley<strong> (ANTONIO GRAHAM)</strong>
January 10, 2017
A sense of Occasion
Two years ago, when Ronny Emborg took over the kitchen of Atera, the New American tasting restaurant in Tribeca, New York City, the Danish executive chef came, not only equipped with the expected Scandinavian and wider Nordic culinary vocabulary, but also the notion of the ‘sensory kitchen’. This translates at the table as an experience that engages the eyes, ears, nose and, indeed, the palate. This was the foundation of a highly technical medley that greeted expectant diners, who booked their place at the Cornwall restaurant of Iberostar Suites in Rose Hall, Saturday last. The 2 Michelin-starred Emborg – the most recent ambassador of the #IBEROSTARChefOnTour series – distilled the rainy evening’s feast into his more recognisable calling cards of fruit leather, fermentation, and smoking.
Thursday Life made reservations.
A smile appeared on jewellery designer Tiffany Edwards’ face for the first course.<strong> (ANTONIO GRAHAM)</strong>
Big Apple resident and Danish native Ronny Emborg is the author of The Wizard’s Cookbook, which updates traditional Scandinavian fare, and is the executive chef of Atera, a New American restuarant in Tribeca, Manhattan. Emborg follows Spanish chef and Michelin star peer Fernando Arellanok, who visited The Rock for #IBEROSTARChefOnTour, last September.<strong> (Observer)</strong>
Big Apple-resident and Danish native Ronny Emborg is the author of The Wizard’s Cookbook, which updates traditional Scandanavian fare, and is the executive chef of Atera, a New American restuarant in Tribeca, Manhattan. Emborg follows Spanish chef and Michelin star-peer Fernando Arellano who visited The Rock for #IBEROSTARChefOnTour, last September.<strong> (Observer)</strong>
As it did for the Fernando Arellano edition back in September, The Cornwall restaurant, was again the Iberostar Rose Hall location for the #IBEROSTARChefOnTour series, which featured a dinner created by Ronny Emborg, last Saturday.<strong> (ANTONIO GRAHAM)</strong>
Bottles of sparkling wine and white wine on ice at the bar.<strong> (ANTONIO GRAHAM)</strong>
HORS D’OEUVRES: Paired olives in olive oil<strong> (ANTONIO GRAHAM)</strong>
Iberostar Jamaica & Aruba Director of Operations Philipp Hofer (right) introduced guest chef Ronny Emborg to a restaurant of foodies and oenophiles.<strong> (ANTONIO GRAHAM)</strong>
For lager enthusiasts, canned Red Stripe Beer served as ice-cold fixes<strong> (ANTONIO GRAHAM)</strong>
Big Apple-resident and Danish native Ronny Emborg is the author of The Wizard’s Cookbook, which updates traditional Scandanavian fare, and is the executive chef of Atera, a New American restuarant in Tribeca, Manhattan. Emborg follows Spanish chef and Michelin star-peer Fernando Arellano who visited The Rock for #IBEROSTARChefOnTour, last September.<strong> (ANTONIO GRAHAM)</strong>
Bubbly kept spirits high during cocktails, last Saturday evening, at Iberostar Suites.<strong> (ANTONIO GRAHAM)</strong>
Ahead of the first course, Emborg took the microphone to walk guests through the menu.<strong> (ANTONIO GRAHAM)</strong>
The Tryall Club Director of Guest Services Richard Ferdinand (left), Chief Financial Officer Patricia Henry (second left), Director of Operations Robert Headley, and Round Hill Hotel & Villas Director of Food & Beverage Hillary Stewart<strong> (ANTONIO GRAHAM)</strong>
Grupo Iberostar Corporate Executive Chef of the Americas Mario Gonzalez Acedo topped the egg hors d’oeuvres with foam.<strong> (ANTONIO GRAHAM)</strong>
Iberostar Grand Hotel Rose Hall General Manager Daniel Llinas and his wife, Cinthia<strong> (ANTONIO GRAHAM)</strong>
The #IBEROSTARChefOnTour was back on The Rock, with 2 Michelin starred chef and Danish native Ronny Emborg as its main attraction. (<strong>ANTONIO GRAHAM)</strong>
Violinist Sean ‘Ziah’ Roberts set the tone amid cocktails.<strong> (ANTONIO GRAHAM)</strong>
Inclement weather restricted the cocktail activity to the interiors of the Iberostar Suites.<strong> (ANTONIO GRAHAM)</strong>
HORS D’OEUVRES: Truffle waffles<strong> (ANTONIO GRAHAM)</strong>
HORS D’OEUVRES: Lemon pong (<strong>ANTONIO GRAHAM)</strong>
FIRST COURSE: Scallops & Beets, Horseradish & Dill<strong> (ANTONIO GRAHAM)</strong>
Musician Jae Jevaughn, the evening’s entertainment, provided smooth cover vocals.<strong> (ANTONIO GRAHAM)</strong>
FIRST POUR: Joan Sard Brut Nature Reserva Cava<strong> (ANTONIO GRAHAM)</strong>
FIRST POUR: Joan Sardà Brut Nature Reserva Cava<strong> (ANTONIO GRAHAM)</strong>
