A Fitting Finale – Chef Lambert’s Tuna Flavours

Tamika Higgins-Baker (left), national sales manager, Iberostar-Jamaica, leads a table toast to the evening's fine fare. (Photos: Aceion Cunningham)

Art & Culture, Entertainment, Lifestyle, Local Food, Local Lifestyle, Salut, Thursday Food, Tuesday Style

December 6, 2017

A Fitting Finale – Chef Lambert’s Tuna Flavours

#IBEROSTARChefOnTour

Iberostar Hotels staged the season finale of their Chef on Tour series with a splendid offering from Chef Matt Lambert (a three-year consecutive Michelin star winner) of the famed Manhattan eatery, Musket Room.

The event unfolded on Saturday, November 25, at Iberostar Grande, to a full house of Montego Bay’s top chefs, food enthusiasts and tourism industry players and partners.

Lambert presented an impressive eight courses complete with a double-dessert, perfectly complemented with Caribbean Producers Jamaica (CPJ) wines. The courses, a perfect mélange of his Kiwi heritage, his US immersion and classical French training, came together with symphonic precision to bring the curtain down on a year-long Chef on Tour Series.

The visiting chef explained that he was extremely happy to be visiting Jamaica for the first time and was truly delighted to be given the opportunity to prepare meals outside of the United States and especially in a country with such rich cuisine culture. Lambert also added that he was quite pleased with the availability of fine products to work with, especially the offerings by Fresh by Rainforest.

Introductions and pairing explanations aside, guests settled in for an exciting evening complete with live entertainment by singers Michael-David and Rory Frankson, accompanied on piano by Jevon Green.

Thursday Food has delighted in the year-long spectacular with Iberostar and looks forward to further culinary discourse in 2018.

The evening’s first course consistedof a pie croquette, rillette andsquash tart and was paired withthe Fantinel Prosecco Extra Dry.

The façade of the Musket Room wasrecreated on the lawns of the hotel.

The second course ofoyster-rose-rosé waspaired with the LucBelaire Rare Rosé.

The third course of heirloom gazpacho-cucumber-olive oil waspaired with the Chatteau Minty Cuvée (Rosé).

The evening’s wine selections by Caribbean Producers Jamaica(CPJ) (Photos: Aceion Cunningham)

Jorge Luna, purchasing director, Iberostar, and Dr Michelle Vernon

Out for the #chefsontourfinale were (from left) Max Jardim,business and product development manager, Rainforest Seafoods;Adrian Weichenberger, executive chef, Jewel Grande Montego Bay;and Daniel Schweizer, executive chef, Goddard Catering Group.

The fourth course,tuna-flavours ofdashi-cilantro, waspaired with LaCrema Chardonnay.

Edmund Bartlett (second right), minister of tourism, stopped by to greet guest chef Matt Lambert (thirdright). Sharing in the moment are (from left) Iberostar Hotel executives Sonja Nalkiran, Mario Gonzalez,Philipp Hofer and Douglas Gordon, chief editor, Ocean Style Magazine.

Xochitl Morales (second left) of Digipix Jamaica and Loreto Lazo(second right), resort weddings manager, Iberostar Beach & SpaResort Rose Hall, pose for the Thursday Food lens with hostessesVanessa Barnes (left) and Tahnia Morris. (Photos: Aceion Cunningham)

The pour with course # 6 beef,eggplant and kale was TrapicheSingle Vineyard Malbec.

Aline Lamm (left), fashion designer, shared pre-dinner snaps with Cosmopolitan Brazil colleagues (from second left) Christina Fibe,journalist; Tavinho Costa, photographer; Cara Biriba, make-up artist; and Luis Vélez, area revenue manager, Iberostar Rose Hall Beach &Spa Resort. (Photos: Aceion Cunningham)

The fifth course, foie-beets-apple, was paired withthe Terrunyo SauvignonBlanc.

The first of the doubledesserts, wheycitrus and rice withcream, was pairedwith the late-harvestSauternes MoutonCadet Reserve.(Photo: AceionCunningham)

Chef Matt Lambert adding the final touches to thecoconut, tapioca, mango and lime dessert.

The final course, coconut, tapioca,mango and lime, paired also withthe late-harvest Sauternes MoutonCadet Reserve.(Photos: Aceion Cunningham)

Chef Matt Lambert is flanked by Mario Gonzalez (left), corporate chef, Iberostar Hotels & Resorts, and Philipp Hofer, director of operations, Iberostar Hotels -Jamaica &Antigua. (Photos: Aceion Cunningham)

From left: CPJ colleagues Shannon Sears, communications consultant; Janice Crichton, brand marketing representative, Kimberly Clark Corporation; Hugh Logan, director,institutional sales, Shannon Duvall, hospitality and corporate sales executive and Jan Polack, chief financial officer.

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A Fitting Finale – Chef Lambert’s Tuna Flavours

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