(Click on photo below for You Tube Video)
Our group met for the first time at the Opening Reception held on the beautiful grounds of Neptune’s Lawn. Hot and Cold Hors D ‘Oeuvres during the reception included crabmeat Salad Profiteroles with Cilantro, Cajun Chicken and Cream Cheese Tortillas Wraps, Beef Brochette with Peppercorn Sauce and Coconut Breaded Shrimp paired with Beer, Wine, Spirits and Specialty Drinks.
Our first wine dinner was Caribbean inspired cuisine that paired Wolf Blass Gold Label Riesling with appetizer options including Chicken Roti (Piton beer battered mini chicken roti with mango chutney) or Conch Accras (Conch Fritters - Bahamian conch fritters with smoked chipotle remoulade and tomato jam), Sancerre Sauvignon Blanc with 2nd course options including Chicken & Callalloo Soup or Pitton’s Caesar Salad (Romaine hearts with spicy candid popcorn croutons and reggiano parmigiano cheese) or a Seafood Salad (Spicy Creole seafood salad, handpicked organic mescaline greens, cool vibes watermelon and tropical fruit vinaigrette). The Penfolds Koonunga Hill Cabernet Sauvignon/Shiraz was paired with Surf & Turf (Mélange pepper crusted rib eye with Piton beer tempura shrimp and honey glazed plantain) or Tamarind Certified Angus Beef or Cull de Sac Jerk Chicken or Curried Lamb Chops (Australian lamb chops marinated in Indian curry).
Our Wine tasting event was held on a spectacular private deck with views of the St Lucia bay while we tasted Taittinger Brut Reserve Champagne France, Louis Latour Chablis and Gabbiano Chianti Classico Sangiovese.
Our final wine dinner was Mediterranean cuisine that paired Chateau St. Jean Chardonnay with appetizer options including Grilled Lamb Lollipop (Grilled lamb chop with goat cheese polenta, ratatouille, Tzatziki and garlic sauce) or Hummus & Baba-Ghanoush Dip (Hummus: chick peas seasoned with lemon juice, garlic and oil and Baba Ghanoush: puree of roasted egg plant, tahini paste, olive oil, lemon juice with fresh garlic and toasted pita bread). Cote Du Rhone Paralle 45 with 2nd course options including Grilled Octopus Salad (Grilled octopus with tomatoes, grilled onions, grilled bell peppers, cannellini beans and lemon vinaigrette) or Neptune’s Seafood Salad (Pan-seared shrimp, scallops and mahi mahi with concasse tomatoes, diced cucumbers, potato, Kalamata olives and extra virgin olive oil). The Paul Jaboulet Chateau Neuf Du Papes was paired with Seafood Pot au Feu (Fine selection of local lobster, reef shrimp, scallops, mussels and white fish fillet steamed in garlic and white wine fragrant broth) or Crab Combo (Piton beer battered Maryland soft shell crab with citrus roasted garlic rémoulade, and stuffed crab back with scampi garlic sauce and chef’s choice of starch) or Crusted Chicken Breast (Pistachio and parmesan crusted chicken breast, potato and vegetable pancake, topped with tomato and caper sauce).
Our all-inclusive week vacation included water skiing, scuba, golf and many other sport options. All meals and drinks were included and after dinner parties were held at the Cricketer Pub!