The evening's pours â 2013 Cloudy Bay, Pinot Noir, 2012 Castello Banfi,Florus, Santa Margherita, Brut Rosé and 2013 Silver Palm, Chardonnay
May 9, 2018
Stirring The Pot @ The Sugar Mill Restaurant
Counting Down To The 20th Staging Of The Jamaica Observer Table Talk Food Awards, Thursday, May 31, 2018
Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away… Antoine De Saint-Exupery
Sunday’s degustation unfolded at the multi-award-winning Sugar Mill Restaurant. there’s a saying: heavy is the head that wears the crown. Not, however, when humility remains the dominant ingredient in the open-style kitchen and chef de cuisine Christopher discusses food for four hours at a time with the property’s general manager and evening’s host Sandro Fabris.
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The amuse-bouche came in the form of a Sugar Mill Restaurant fish tea infusion, a product that elicited superlative after superlative. Warning!! If they don’t package it we will!
Foie gras, pan-seared duck liver, pineapple carpaccio, toasted brioche. If excellence is in the detail, the wafer-thin pineapple carpaccio was all about details.
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Curry goat ravioli, succulent pieces of goat rolled in a sweet potato dough.
Grouper, rum hollandaise, steamed bammies, tomato bisque — the grouper melted in the mouth.
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Chicken breast, fried, filled with rice and peas, jerk ackee — It was Sunday, after all!
Passion Fruit Souffle Cheesecake, crispy filo, sorrel gel, the mouthful of sorrel gel with the airy light dessert brought the haute dining experience to a magnificent almost end…
Not before petit fours and sips of Blue Mountain Coffee.
Here’s the question: Can The Sugar Mill hold on to the Norma Shirley Restaurant of The Year Award?
Table Talk Food Awards Breaking News!
The Award for Outstanding Service has been renamed in honour of the late Solomon Gardner, who presided over the Sugar Mill Restaurant for 53 years.
A Half Moon icon, he was known for his impeccable work ethic, dedication to his job, mentorship and commitment to his team.
Pats of butter are replaced by yummy cod fish & oliveoil, blue cheese & tomato and escoveitch salsa
Basket of assorted breads — rosemary flat bread, fig and raisinrolls, caraway bread and festivals for the escoveitch salsa
Sugar Mill Restaurant chef de cuisineChristopher Golding presents the evening’sshow-stopper — fish teabags ready to beinfused for the perfect cup of fish tea.(Photos: Garfield Robinson)
Pan-seared duck liver, pineapple carpaccio with toastedbrioche paired with Santa Margherita, Brut Rosé(Photos: Garfield Robinson)
Curry goat ravioli made with a sweetpotato dough
Grouper — rum hollandaise,steamed bammies, tomato bisque(Photos: Garfield Robinson)
Passion fruit soufflécheesecake — crispyfilo, sorrel gel pairedwith 2012 CastelloBanfi, Florus
Petit fours
Jamaica Observer Table Talk Food Awards judge Pauline Edie reads Solomon ‘Solly’Gardner’s credo: “Service is the gift of giving. If you give with all your heart, yoursuccess is almost guaranteed.”
Solly’s Keep —The lateSolomon Gardner’s corner atThe Sugar Mill Restaurant
Waiter Stephon Burke poursfish tea — flavouredclarified stock, that hasbeen cooked withwhole fish vegetablesand green banana— for JOL headof advertising,marketing andcommunicationsNatalie Chin.
FoodAwardsjudgeDr ClaudineLewis sipsher not-sotraditionalfish tea.
Food Awards judges Adolph Raynor and Dr Claudine Lewis raise a toast to a wonderful eveningat Sugar Mill Restaurant.
Laura Redpath, director ofbrand and communications atHalf Moon, breaks the toastedbrioche of her foie gras —panseared duck liver andpineapple carpaccio starter
Director of Food and Beverage Giorgio Rusconi andFood Awards judge Shelly-Ann Curran(Photos: Garfield Robinson)
Food Awards judge Rochelle Camerontucks into her curry goat ravioli.
Chicken breast fired and filled with riceand peas with jerk ackee and pairedwith 2013 Cloudy Bay, Pinot Noir
Sugar Mill Restaurant kitchen staff (from left) cooks Steph-Marie Bowen, Shavoy Reid, DebraBirch, Nicholas Esson, sous-chef Donald Harrison, Tasha Buchanan, Arthur Bell, chef decuisine Christopher Golding, Nicheisha Smith, Kevin Nash, Sashine McIntosh, and josper chefTrevaun Malcolm.
General Manager Sandro Fabris in convo with Food Awards judge, Pauline Edie (left)and Novia McDonald-Whyte, chair of the Food Awards.
Restaurant manager Robert Chambers (front row, left) with waitresses(from second left) Coreema Clarke, Kenesha Montaque, Shauna-Kaye Reid,and Tameika Burtham. Assistant restaurant manager Saun-Jay Soma
