A Playful Take on Surf and Turf, the Marguerites Way

For the final instalment of Caribbean Producers Jamaica (CPJ)’s My Dad, the Gentleman series, Executive Chef Cecil Jagdath of Marguerites delivers a plate that’s both elegant and unexpected.

Dubbed the “Toy Box Surf and Turf”, this whimsical dish is anchored by CPJ’s tenderloin cooked mid-rare to preserve its signature richness and paired with a delicate poached grey snapper.

Jagdath brings a chef’s intuition and a creator’s instinct to the plate, layering flavour and finesse in every element.

For over a decade, Marguerites has relied on CPJ for high-quality meats, and this collaboration is a fitting close to the series. It also marks a proud moment for the Montego Bay-based restaurant, which, through CPJ’s partnership, will now make its way to Kingston to be part of the Jamaica Observer Table Talk Food Awards.

Recipe Notes from Chef Cecil Jagdath: “Toy Box Surf and Turf” with Coffee-Merlot

Reduction

When I create, I like to play and this dish is exactly that. I call it Toy Box Surf and Turf because it’s fun, it’s layered, and it invites you to dive in.

The plate begins with a beautifully seared CPJ tenderloin, cooked mid-rare to let the meat speak for itself. A poached grey snapper balances the richness of the beef with a light, delicate texture. Both proteins are tied together with a bold coffee-Merlot reduction, my own signature selected to complement the earthy, hearty base of pumpkin-plantain hash. On the side, sautéed mussels offer another layer of texture and ocean-kissed flavour.

“For me, cooking is about creativity. I don’t like to copy anyone’s flavours; I develop my own. A dish like this is a challenge: it asks you to think about pairings, sauces, and how it will all register on the palate. That’s what I love.”

— Chef Cecil Jagdath