Mediterranean salad (“hold the feta”) — tomatoes, cucumber, olives, red onion and basil dressing.<strong> (Photos: Garfield Robinson)</strong>
Food, Food Awards Trinidad, Lifestyle, Local Food, Local Lifestyle, Style, Style Observer, Thursday Food, Tuesday Style
January 24, 2017
The Cream Continues To Rise at Aioli
It’s Monday, January 16 in the Trinibagonian capital of Port of Spain, and founder & executive chef John Aboud’s gourmet temple Aioli beckons — this the eve of the third Trinidad & Tobago Table Talk Food Awards. Hesitation there is not as Thursday Life gussies up for dinner reservations at the Ellerslie Plaza eatery in Maraval, where Italian, French, Spanish/Basque and Mediterranean-influenced cuisine is married with thoughtful desserts, consistent attention to the front-of-house experience — all set within moody interiors. Amid the warm glow of flickering votives and decanted red vino, what could possibly go wrong? In the skillful hands of this year’s beneficiary of the ‘Best Desserts at a Restaurant’, ‘Best Service’, and ‘Restaurant of the Year’ — absolutely nothing.
PHOTOS: GARFIELD ROBINSON
Lobster bites with micro arugula and truffle aioli<strong> (GARFIELD ROBINSON)</strong>
Duck sushi rolls<strong> (GARFIELD ROBINSON)</strong>
Aioli Founder & Executive Chef John Aboud presented a strawberry & prosciutto salad with basil sugar, Parmigiano foam & 15-year-old Villa Manadori balsamic vinegar to Thursday Life.<strong> (GARFIELD ROBINSON)</strong>
Lobster pasta — Pipe rigate, truffle brandy cream, mushroom and Parmigiano-Reggiano<strong> (GARFIELD ROBINSON)</strong>
Caesar salad consisting of herb croutons, white anchovies, Parmigiano-Reggiano and Caesar dressing<strong> (GARFIELD ROBINSON) </strong>
The evening’s vino selection, CEPA 21, is a blend of merlot and malbec from Spain’s Ribera del Duero region.<strong> (GARFIELD ROBINSON)</strong>
Burrata cheese with red pepper confit, aged balsamic glaze and micro basil<strong> (GARFIELD ROBINSON)</strong>
Saratoga natural spring water — sparkling (left) and still<strong> (GARFIELD ROBINSON)</strong>
Strawberry & prosciutto salad with basil sugar, Parmigiano foam & 15-year-old Villa Manadori balsamic vinegar<strong> (GARFIELD ROBINSON)</strong>
Beef tartar with filet mignon pieces & beetroot, drizzled with chili oil, egg yolk & truffle caviar<strong> (GARFIELD ROBINSON)</strong>
Four-year-old, aged Jamón Ibérico ham with Manchego cheese, tomato concasse and Tuscan crostini<strong> (GARFIELD ROBINSON)</strong>
Aioli meatballs comprising lamb and pork farce, with shaved Parmigiano and spicy marinara sauce<strong> (GARFIELD ROBINSON) </strong>
Salmon filet with basil pommes puree, asparagus, baby carrot, and truffle hollandaise<strong> (GARFIELD ROBINSON)</strong>
Spicy Bolognaise — Tagliatelle and beef & pork Mince with Parmigiano Reggiano<strong> (GARFIELD ROBINSON)</strong>
Molten lava cake with marsala sabayon and cinnamon vanilla ice-cream<strong> (GARFIELD ROBINSON)</strong>
The in-house, commercial pasta maker — acquired last Sepetember — now guarantees the ‘fresh’ in all of Aioli’s pasta dishes.<strong> (GARFIELD ROBINSON)</strong>
Pistachio crusted cannolis with ricotta cream and peanut & choclate chip bits<strong> (GARFIELD ROBINSON)</strong>
Basil panna cotta with fresh strawberries<strong> (GARFIELD ROBINSON)</strong>
This minimalist wine display dominates a wall within Aioli’s interiors.<strong> (GARFIELD ROBINSON)</strong>
At the third staging of the Trinidad & Tobago Table Talk Food Awards at Estate 101, Aboud copped the award for Best Desserts at a Restaurant, presented by Chambers Media Solutions founder and public relations specialist Tenille Clarke.<strong> (GARFIELD ROBINSON)</strong>
Chef’s carrot cake, topped with a maple-glazed carrot (<strong>GARFIELD ROBINSON)</strong>
John Aboud received the award for Best Service from Scotiabank Senior Vice-President & Head of the Caribbean, South & East Anya Schnoor. (<strong>GARFIELD ROBINSON)</strong>
Pork loin with sweet potato puree, coffee anise jus, rainbow carrots and asparagus<strong> (GARFIELD ROBINSON)</strong>
The bisque of diced pumpkin and toasted pistachio, poured around a bundle of micro cabbage.<strong> (GARFIELD ROBINSON)</strong>
The bisque of diced pumpkin and toasted pistachio, poured around a bundle of micro cabbage. <strong>(GARFIELD ROBINSON)</strong>
Sicilian bruschetta comprised basil, tomatoes, garlic olive oil, and marinated with charred crostinis<strong> (GARFIELD ROBINSON)</strong>
Jamaica Observer Managing Director Danville Walker (left) offered compliments to Aioli Founder & Executive Chef John Aboud…<strong>(GARFIELD ROBINSON)</strong>
As did Jamaica Observer Head of Advertising, Marketing & Communications Natalie Chin (second left) and Senior Associate Editor — Lifestyle & Social Content and Trinidad & Tobago Table Talk Food Awards founder Novia McDonald-Whyte<strong> (GARFIELD ROBINSON)</strong>
<p>This Italian artisanal vinegar from the Villa Manadori label is made from Trebbiano grapes and is aged in juniper, chestnut and oak barrels for 15 years ahead of bottling. (<strong>GARFIELD ROBINSON)</strong></p>
This illuminated staircase at Ellerslie Plaza lead to the gastronomic HQ of its founder & executive chef, John Aboud.<strong> (GARFIELD ROBINSON)</strong>
Signature chicken with cauliflower puree, heirloom vegetables, roasted beets and truffle jus<strong> (GARFIELD ROBINSON) </strong>
