Half Moon resort in Montego Bay, Jamaica has recently taken their Food & Beverage program to a new level, and I would love to give you some of the details of what’s been ‘cooking.’
Leading the helm is Executive Chef, Stephen Sowa. Chef Sowa joined Half Moon in 2008 and will be overseeing the four specialty restaurants – Il Giardino, The Sugar Mill, Seagrape Terrance and La Baguette. Chef Sowa has over 20 years of experience in the kitchens of international resorts. Additional details on the new team members below. Sowa will be commanding a culinary team of over 100.
In addition to our new exec chef, Half Moon’s signature restaurant, Sugar Mill, is offering a new fusion menu. The menu is influenced from the many cultures that sailed through the Caribbean- Africa, Asia and Europe- as well as the influence of the region’s kitchens. The new Caribbean fusion menu offers options such as Roast Pumpkin, Dried Tomato and Callaloo Gizzada, a savory twist on the Jamaican coconut dessert as well as the Banana Jackfruit Spring Roll, a nod to Jamaica's Chinese influence.
An addition to Sugar Mill is the new wine cellar. The centerpiece of the renovated restaurant is the stone-walled wine cellar which features custom shelving and offers vintages selections from Italy, California, France, New Zealand, Australia and Chile. An option for a private dinner is available in the rustic, yet state-of-the-art wine cellar. In addition, Sugar Mill now offers healthier fare options: ‘Fern Tree, The Spa, Healthy Choice.’
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment