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World Champs-inspired menu
Published: Wednesday | September 30, 2009
Intermezzo: Cool as Asafa - Jamaican otaheiti [COLOR=orange !important][COLOR=orange !important]apple[/COLOR][/COLOR] sorbet.
When executive chef at Sandals Dunn's River, Junior Francis, heard that a group of German travel agents were to spend two days at the resort, he realised he had to prepare something special for them.
After all, the German crowds showed support for Jamaica at the recent World Championships in Berlin. So Francis developed a World Championship-themed menu for a special dinner for the travel agents last Wednesday night on the golf course at the [COLOR=orange !important][COLOR=orange !important]hotel[/COLOR][/COLOR].
Photos by Carl Gilchrist
Dessert: Berlin Jamaican Gold
Chocolate apple crumble presented in a chocolate basket with Appleton rum and cinnamon-flavoured sauce.
Entrée: The Sprint Double
Blue Mountain-rubbed roasted tenderloin of beef and home-made lobster ravioli served on coconut polenta, fresh market vegetables and green peppercorn sauce.
Salad: World Champion Catch Afire 9.58
West Indian jerk chicken and breadfruit salad presented on assorted leaves with Scotch bonnet vinaigrette.
Published: Wednesday | September 30, 2009
Intermezzo: Cool as Asafa - Jamaican otaheiti [COLOR=orange !important][COLOR=orange !important]apple[/COLOR][/COLOR] sorbet.
When executive chef at Sandals Dunn's River, Junior Francis, heard that a group of German travel agents were to spend two days at the resort, he realised he had to prepare something special for them.
After all, the German crowds showed support for Jamaica at the recent World Championships in Berlin. So Francis developed a World Championship-themed menu for a special dinner for the travel agents last Wednesday night on the golf course at the [COLOR=orange !important][COLOR=orange !important]hotel[/COLOR][/COLOR].
Photos by Carl Gilchrist
Dessert: Berlin Jamaican Gold
Chocolate apple crumble presented in a chocolate basket with Appleton rum and cinnamon-flavoured sauce.
Entrée: The Sprint Double
Blue Mountain-rubbed roasted tenderloin of beef and home-made lobster ravioli served on coconut polenta, fresh market vegetables and green peppercorn sauce.
Salad: World Champion Catch Afire 9.58
West Indian jerk chicken and breadfruit salad presented on assorted leaves with Scotch bonnet vinaigrette.
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