The evening's wine selection â the fresh and citrusy Drappier Champagne (right) was enjoyed on arrival. Next, the 2014 Château du ClÃ&Copy;ray Muscadet (second right) was served with the first three courses. The snapper was served with this refreshing zesty 2015 Les Fondettes Sancerre (centre). The 2005 Ritterhof Crescendo Cabernet Alto Adige Riserva (second left) accompanied the main event for the evening â the Josper-grilled Wagyu Sirloin. Finally the delicate 2010 Rosenkavalier Amabile accompanied dessert.<b>Christopher Reckord</b>
A Sugar Mill, Well Defined
At the Wine Rack
Over 50 Châine des Rôtisseurs members and their guests descended on the historic Sugar Mill Restaurant at the Half Moon Resort, Rose Hall, for a highly anticipated dining affair simply called “Sugar Mill, Redefined”. The restaurant was previously closed for refurbishing, and our hosts Half Moon General Manager and Châine Bailli Honoraire Dr Sandro Fabris, Director of Food & Beverage and Châine Officier Chef Rôtisseur Giorgio Rusconi, and Half Moon executive chef Stephen Sowa wanted to show off their new state-of-the-art kitchen facilities.
With members coming from all across the island, the pre-dinner cocktail moment is filled with an anticipation of who one will see and lots of laughter as old friends greet each other and new acquaintances are made over copious amounts of Drappier Champagne and delicious hors d’oeuvres.
News, Western
April 19, 2025
MONTEGO BAY, St James — A man accused of assaulting his father is set to face trial on May 16, as the father has chosen not to pursue alternative disp...
Half Moon Executive Chef Stephen Sowa and Sugar Mill Chef de Cuisine Christopher Golding delivered a delectable six-course gastronomic delight designed to highlight their menu and to illustrate their new kitchen’s capabilities. The first course was a tasty take on our traditional Jamaican breakfast – Ackee flan with salt fish and fried dumpling. once this hit the table, dinner proceeded like a finely tuned clock. The second course was a pleasant foie gras dish served with spiced pineapple and Brioche toast. This was followed by an enjoyable smoked-pumpkin soup infused with squash, apple & jerk pumpkin seed. Next up was a delightful fish dish – coconut-and-annatto-poached snapper served with a refreshing zesty 2015 Les Fondettes Sancerre.
PiÈce de RÉsistance
Latest News, Sports
April 19, 2025
KINGSTON, Jamaica — Waterhouse Football Club’s youth teams have received a $1.5 million sponsorship from fuel retailer Fesco, aimed at supporting the ...
After the palate-cleansing lime-basil sorbet was served, there was a short break before the highlight of the evening, a main course of Josper-grilled Wagyu sirloin, rum-and-thyme hollandaise, grilled seasonal vegetables and an amazing yam risotto. Who/what exactly is Josper? Burning topquality charcoal, the Josper is, in layman’s terms, the hottest indoor barbecue available. It is an elegant combination a Ritterhof Crescendo Cabernet Alto Adige Riserva, which frommy understanding is made in Switzerland with grape juice transported from North Italy. The wine has the classic red fruit aromas of black currants and blackberries.
This fine dinner ended with a very special Sugar Mill Dessert Sampler which consisted of a chocolate rum cake, mango curd coconut mousse, banana choux candy, and salted caramel ice cream. The 2010 Muscat Rosenkavalier-Amabile (meaning sweet) accompanied dessert — a pleasant wine, but I think the dessert overpowered the grapes as they were not sweet enough to stand up to the sampler plate. A most enjoyable evening was had by all, and those who could went on to the open bar carts to sip on fine Cognac and aged rums.
News
Jamaicans save American tourist from drowning in treacherous sea water at Alligator Pond
April 20, 2025
ALLIGATOR POND, Manchester — There were frantic scenes here on Good Friday as Jamaicans rushed to rescue an American man who got into difficulty while...
Christopher Reckord – Information Technology Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail. com. You can also follow me on Facebook, Instagram, Snapchat, Periscope @chrisreckord and on Twitter: @Reckord
Executive Chef Stephen Sowa<strong> (Christopher Reckord)</strong>
Course 5: The pièce de rÃ&Copy;sistance – tender, absolutely delicious Josper-grilled Wagyu Sirloin<b>Christopher Reckord</b>
Jacqueline Domenico and Officier Chef Rotisseur Colin Hylton<strong> (Christopher Reckord)</strong>
Matthew Lyn, Jodie Lyn, Dame Debbie Stewart and ChevalierDuncan Stewart<b>Christopher Reckord</b>
Dame Gia Abraham and Officier Virginia O’Neil<strong> (Christopher Reckord)</strong>
Kathy Kelly Ellins, Amanda Watson, Officier Sharon Lake andVice Conseiller Gastronomique Larry Watson<b>Christopher Reckord</b>
Course 1: a most tasty take on our traditional Jamaican breakfast – ackee flan with salt fish and fried dumpling<b>Christopher Reckord</b>
Course 6: Sugar Mill Dessert Sampler – chocolate rum cake,mango curd coconut mousse, banana choux candy salted caramel ice cream<b>Christopher Reckord</b>
Course 3: Smoked-pumpkin soup<b>Christopher Reckord</b>
Vice Chargee de Presse Kerri-Anne Reckord chats with herguests Dr. Leon Vaughan and Dr. Marian Allison-Vaughan<strong> (Christopher Reckord)</strong>
Chevalier Ken Sylvester and Dame Belinda Sylvester<strong> (Christopher Reckord)</strong>
Course 2: Foie gras with spiced pineapple<b>Christopher Reckord</b>
Course 4: coconut-and-annatto-poached snapper<b>Christopher Reckord</b>
Newlyweds Chevalier David Banmiller and Maitre HotelierMichelle Hussey<strong> (Christopher Reckord)</strong>
