Absolutely divine

Sheena Gayle, Gleaner Writer

Western Bureau:

From the executive chef who has whet the palates of former United States presidents George W. Bush and Bill Clinton, Tryall Club's own Kai Bechinger produced an awe-inspiring four-course dinner last Sunday for their Dinner at the Beach Gazebo affair in Hanover.

With a 360 view of the Caribbean Sea, the ultra-private and quiet dinner offered more than just a great location. Chef Bechinger and his team undressed the taste buds with absolute delicacy and precision that encouraged an orgasmic experience.

His tempura shrimp cocktail with sesame seed seaweed salad, papaya chilli tapenade served with a bottle of Santa Cristina Cipresseto Rosato wine, gave an indication that it would be an evening of unorthodox pairings that seeks to energise a new perspective on food at Tryall Club.

BRILLIANT PAIRING

While it is widely renowned to pair white wine with seafood, the raspberry and cherry flavours from the Cipresseto Rosato wine merged brilliantly with the sesame seed seaweed salad and papaya tapenade.

Having prepared meals for other dignitaries such as Britain's Queen Elizabeth, the Germany-born chef explained that his 14-year stint in Jamaica has been nothing short of a dream that manifested in him being able to offer something different to Tryall Club guests and homeowners.

"I have been in Jamaica for 14 years and the culinary experience has been great. The staff and I work well, the herbs and spices are second to none, and being able to offer a great experience through food, is something I am honoured to do. The feedback also keeps the engine going," he noted as he explained the concept behind the meal.

EXCITING TWIST

Fresh out of the gardens at Tryall Club, their organic arugula lettuce triple-tomato salad with red onion - with black olives, basil and Bucherondin goat cheese tossed in a balsamic extra-virgin olive oil vinaigrette - was euphoric to the taste buds and underscored that salads do not have to be boring.

A bit of Jamaican tradition was exercised during dinner as the team prepared the fillet grouper in foil with coconut milk, ginger, herbs and vegetables that was served with bammy, festival and sweet potato.

Dessert offered a plethora of choices - a deliberate effort, noted Chef Bechinger, to ensure that the palate of guests were satisfied.

Whether it is the Tryall cheesecake, rum truffle balls, chocolate mousse, coconut crème brûlée, apple strudel or vanilla ice cream, it was a great delight for someone with a sweet tooth.

The Dinner at the Beach Gazebo experience is not exclusive to guests at Tryall Club. With a reservation and an outline of what you would like on your menu, the experience can be yours to partake of with friends or loved ones. The personalised service is such that you can even speak with Chef Bechinger, who can guide you through the process that is sure to offer an unforgettable experience.

Good ol' cornmeal pudding

Serves 10

INGREDIENTS

¹/²cupflour

2cupsGrace cornmeal

1¹/²cupsbrown sugar

4cupsGrace coconut milk

1tsp vanilla essence

¹/⁴ tsp mixed spice

1tspnutmeg, grated

¹/⁴cupraisins

¹/⁴cupcoconut, shredded

1tbsGrace Hello Margarine

METHOD

1. Preheat oven to 180ºC (350ºF).

2. Sift together flour and cornmeal.

3. Blend together brown sugar, coconut milk, vanilla, mixed spice, salt and nutmeg.

4. Add to cornmeal mixture, stirring until there are no lumps.

5. Scrape batter into a greased baking pan.

6. Coat raisins with a little flour and sprinkle into pudding mixture. Sprinkle shredded coconut on top, and dot with margarine.

7. Bake for one hour or until set.

To Serve:Cool, slice and serve.