Maison de Vert, hosted at concept store Locale — in an olive-themed oasis brought to life by Aiesha Panton for Pussbackfoot — began with a prosecco reception followed by an eight-course, wine-paired meal. The menu, created by Chef Jerron Green, was crafted to enhance and showcase the wines from one of Italy’s most globally recognisable brands, Fantinel, in particular its One & Only Prosecco and Rosé Brut, Sant’Helena Pinot Grigio, Sauvignon Blanc, and Venko Collio Rosso, as well as La Roncaia Refosco, a great Friulian wine made from the finest grapes of the native Refosco dal Peduncolo Rosso.

Flavio Andreatta, Giowine brand manager, who represents Fantinel wines in the Caribbean, hosted the event and added to the appreciation of the varietals. “Gracie. Buona sera. It’s a pleasure to be back in Kingston, Jamaica, for wine events. Years ago, before COVID I was a regular in Kingston, because I used to live in Cayman… now I’m in the Dominican Republic,” he shared.

In fact, Andreatta has spent almost 20 years traversing the islands, fully immersing himself in Caribbean life, and sharing his passion for Italian wines.

“Giowine, the company I work for, is the most specialised company on Italian wines, especially in terms of location and portfolio in the region. With CPJ, we’ve found an excellent partner to attract beautiful people like you. We select beautiful venues to present our wines and go through a little bit of what Italian wines are about,” said Andreatta.

Interruptions were kept to a minimum thereafter, as the oenophile allowed the menu to do the talking. It certainly did! From the eye-catching presentation of the amuse-bouche: mini crabcakes, spicy romesco, fresh microgreens salad, fresh watermelon with feta, mint and honey quail egg and caviar spoon with caramelised onion jam which readied guests for the Scotch Bonnet Watermelon Gazpacho, followed by slivers of perfectly chilled smoked salmon carpaccioa. The respective pours were: The superfruity Fantinel One Only Rose Brut for the gazpacho and the crisp, aromatic Fantinel Tenuta Saint’Helena Pinot Grigio.

The brand’s Sauvignon Blanc complemented the herbaceous flavours and buttery richness of the Green Pea Soup with Butter Poached Shrimp while sea bass, the Rolls Royce of fish, was paired with La Roncaia Friulano, a fresh white dominated by juicy peach flavours, with hints of honey. La Roncaia was founded in 1998 when the Fantinel family acquired the winery, located in Friuli Colli Orientali, to create a boutique winery able to produce top-quality wines.

A delicate honey, June plum & passionfruit gelato served as an intermezzo between the seabass and the perfect pink of the medium-rare Pan-Seared Duck Breast.

Thursday Food took the opportunity to engage Chef Green during the break. “It is my absolute pleasure to cater this eight-course, wine-paired meal here at Locale, Maison de Vert. We have eight of the most exquisite courses, the first course being a watermelon gazpacho with nice roasted fruits… then we went on to a smoked salmon carpaccio with all the trimmings, mandarin wedges, a microgreen salad, freshly-shaved red onions. Just goodness! And, of course, we had a soup course, a purée of green pea with three cheese tortellini, and butter-poached shrimp. We went on to serve just the most succulent, crispy-skinned sea bass with a nice vegetable succotash. What’s coming now is going to be even more special,” he said.

Tender, moist duck breasts with crisp, golden brown skin with a spicy Scotch Bonnet compote. The pescatarian option, Pan-Seared Scallops, was equally delicious.

“Now for the reds of Fantinel Winery, well some of them,” shared Andreatta, who had taken to the mic. He informed guests of the complexity and characteristics of each vintage, the nuances of the regions where the grapes were harvested, and time of cultivation, all while reaffirming the Fantinel family’s pre-eminent role in winemaking in Italy.

Jerk Smoked Beef Tenderloin and its alternative Jerk Rubbed Tuna Steaks were served with the full-bodied, well-structured Fantinel Collio Cabernet Sauvignon. Chef Green’s Pistachio Herb-Crusted Lamb elicited copious chef’s kisses! The Mediterranean-inspired herb-crusted rack of lamb married the rich, tender meat of lamb with the earthy, nutty flavour of pistachios complemented by the tart notes of a plum sauce. The final dish and its pescatarian alternative, Pistachio Herb-Crusted Swordfish was paired with the complex La Roncaia Refosco.

Jamaican Rum Cake & Poached Pear infused whipped cream & toasted pistachio along with sips of Fantinel Prosecco brought the evening to a perfect close.

Thursday Food, along with the almost 40 patrons, eagerly anticipates the next culinary journey with Chef Jerron Green and Flavio Andreatta whose return to The Rock is much appreciated.

Smoked Salmon Carpaccio… cherry tomato, radish, mandarin, jalapeños, olive oil, fresh fennel (Photo: Naphtali Junior)

The elegant table setting by Pussbackfoot (Photo: Naphtali Junior)

Chef Jerron Green artfully plates the amuse-bouche. (Photo: Naphtali Junior)

Amuse-bouche: Mini crabcakes, spicy romesco, fresh microgreens salad, fresh watermelon with feta, mint & honey quail egg & caviar spoon with caramelised onion jam (Photo: Naphtali Junior)

Giowine Area Manager — Caribbean Flavio Andreatta (standing) shared a bottle of Fantinel Cabernet Sauvignon with (from left) CPJ Director of Retail Sales Rojah Thomas; Category Manager for Wines & Water Reina Mshana; and digital creator Andre Skeen, during the sixth course. (Photo: Naphtali Junior)

Scotch Bonnet Watermelon Gazpacho(Photo: Naphtali Junior)

A guest tucks into the Smoked Salmon Carpaccio.(Photo: Naphtali Junior)

The menu (Photo: Naphtali Junior)

Chef Jerron Green serves Grilled Sea Bass. (Photo: Naphtali Junior)

Roasted red pepper sauce added to the grilled sea bass (Photo: Naphtali Junior)

Jerk Smoked Beef Tenderloin (Photo: Naphtali Junior)

Green Pea Soup with Butter Poached Shrimp (Photo: Naphtali Junior)

Palate cleanser: Honey, june plum & passion fruit gelato dusted with lime zest (Photo: Naphtali Junior)

Pan-seared scallops, the sixth-course pescatarian option (Photo: Naphtali Junior)

Jamaican Rum Cake & Poached Pear (Photo: Naphtali Junior)

Chef Jerron Green (right) brought out his team (from left) cooks Mikeisha Beckford, Leah Freckleton, and Laneil Doyley. (Photo: Naphtali Junior)

CPJ Senior Brand Manager for Wines and Premium Waters Gina Forrest accepts a pour of Fantinel One & Only Brut Prosecco during the champagne reception. (Photo: Naphtali Junior)

Locale co-principal Kerry-Ann Clarke (left); Fyah105FM host and producer DJ Bambino and his wife, Puzzles by SG creator Shauna-Gaye Hart, raised a Fantinel Tenuta Sant’Helena Pinot Grigio toast during the second course. (Photo: Naphtali Junior)

A perfect pour of Fantinel Tenuta Sant’Helena Venko Collio Rosso (Photo: Naphtali Junior)

Fitness instructor Rose Tavares-Finson savoured Fantinel Tenuta Sant’Helena Sauvignon Blanc. (Photo: Naphtali Junior)

As guests reset the sense of taste with the palate cleanser, Giowine Area Manager — Caribbean Flavio Andreatta introduced the remaining quartet of wines: Fantinel Tenuta Sant’Helena Venko Collio Rosso, Fantinel Collio Cabernet Sauvignon, La Roncala Refosco, and Fantinel Prosecco. (Photo: Naphtali Junior)

Pan-seared Duck Breast (Photo: Naphtali Junior)

Tablemates (clockwise, from left) CPJ Marketing Specialist Asanya Spaulding; sales assistant Jodi-Ann Edwards; On Premise Sales Manager Marc Lewis; Senior Brand Manager for Wines and Premium Waters Gina Forrest; Director of Retail Sales Rojah Thomas; Category Manager for Wines & Water Reina Mshana; digital creator Andre Skeen; public speaking coach Krystal Tomlinson; and Atelier Vidal directors Nicole Auden and Vidal Dowding. (Photo: Naphtali Junior)

Raising a toast during the fifth course were guests at the ‘fun’ table (clockwise, from left) lecturer Suzanna Holness; songbird Elle; DJ Bambino; his wife, Puzzles by SG creator Shauna-Gaye Hart; brand development manager at Locale Chelseigh Buchanan; CPJ Corporate Wine Specialist Paula Bullings; attorney-at-law Delrose Campbell; landscape designer Annmarie Hylton; and businesswoman Valerie Marshall. (Photo: Naphtali Junior)

Plum sauce added to Pistachio Herb-Crusted Lamb (Photo: Naphtali Junior)

Pistachio Herb-Crusted Lamb (Photo: Naphtali Junior)

Giowine Area Manager — Caribbean Flavio Andreatta was on hand to elaborate on aspects of the wines that diners (from left) CPJ Brand Manager — Spirits Devontay Davis; CPJ Category Manager for Wines & Water Shereika Myers; and Jamaica Observer Senior Associate Editor, Lifestyle & Social Content Novia McDonald-Whyte wanted to know more about. (Photo: Naphtali Junior)

Pistachio Herb-Crusted Swordfish (Photo: Naphtali Junior)