Found at: http://www.anguillaguide.com/article/articleprint/4619/-1/140/
|
CuisinArt Resort & Spa Presents First Champagne Dinner
|
There were a number of red and white wine dinners with matching menus at various properties in Anguilla, but CuisinArt Resort & Spa is guardedly claiming to be the first to showcase a champagne dinner with some of the best paired and tasty menus.
|
|
Executive Chef Denise Carr (centre) and champagne reps
|
The $180 per person dinner (plus 15% service charge) was held at the resort’s fine-dinning Santorini Restaurant, on Saturday evening, April 14, much to the delight of a number of guests.
The event was arranged by CuisinArt’s Food & Beverage Department in collaboration with Moet & Chandon, a French company with marketing links in the region through Caribbean Liquors & Tobaccos.
CuisinArt’s Executive Chef, Denise Carr, said the company was launching its 1999 Dom Perignon vintage champagne which was now being tasted at CuisinArt. During the event, four other champagnes in the series – Moet & Chandon Brut Imperial, Moet & Chandon Vintage 1999, Moet & Chandon Nectar Imperial Rose and Moet & Chandon Nectar Imperial were served with each of the four dinner courses.
|
|
Champagne personnel and guests
|
Ms Carr commented afterwards that the slowly-paced event went very well with everyone having time to enjoy the champagne along with the dinner. She stated that the occasion was also an opportune one for the staff in that they had received useful training and fresh knowledge about champagne and pairing it with the menus served by the kitchen.
Beverage Director, Emmanuel Perignon (no relation to the family of champagne producers), described the new Dom Perignon vintage product, which recently came on the market around the world, as perhaps the best champagne available anywhere.
|
|
One of the other guests tables
|
“It was a great opportunity for us to promote the product and to organise the third such dinner,” he stated. “The idea was also for the staff to receive some training in how to serve the champagne and for the chefs to benefit as well.” He thought the champagne dinner was a great team effort, with no need to bring in a chef.
“I think it was one of the first on the island because I know there were hotels which used to do wine dinners of course. Sometimes they had red or white wine dinners and at other times champagne and wine dinners; but with champagne only, I think our dinner was about the first on the island.”
|
|
Tasting the Moet & Chandon Champagne
|
He was of the view that it was an education for CuisinArt’s staff and an opportunity for them to do something different. “It also showcased Anguilla as being one of the places in the Caribbean where we are talking seriously about wine, food and other things,” the Beverage Director added.