Members of the Chaîne des Rôtisseurs, a prestigious global culinary society, recently gathered at Jamaica Inn for their annual induction ceremony. Jamaica Inn General Manager, and member of the organization, Kyle Mais offered to host the event at our intimate resort.
The nostalgia of the “glam past” and “jet-setting” era of the 50’s and 60’s, whereby Hollywood royalty mixed with British nobility, provided inspiration to the evening’s theme. One of the most famous guests to visit our timeless hotel was Marilyn Monroe, who at the time, was married to Arthur Miller. The evening was designed to celebrate the star’s glamorous life and to take guests back to the glitz of the era.
Decór and details
Every detail was considered, from live entertainment provided by a trumpeter and pianist down to the color-scheme reflective of Marilyn’s favorite colors. The Jamaica Inn hostesses (Nicole, Jeanine, Gerry and Tina) wore white, black or red dresses, and the servers were dressed in white tuxedos.
The dining room was also adorned in many layers of Marilyn’s favorite colors: white rose tablecloths, red and black napkins, and white and silver base plates complemented the romantic setting. Each plate was inscribed with one of Marilyn’s famous quotes, and each plate had a different one. Life size posters and stand-ups of the actress were tastefully arranged throughout the venue.
Cocktails and cuisine
Guests were welcomed with the signature cocktail of the evening – the “Marilyn Monroe” made with champagne, apple brandy and grenadine served with a cherry in a champagne flute. The eight-course dinner was inspired by Marilyn’s favorite foods and created by Executive Chefs from the membership.
The talented chefs put together an eye catching array of champagne-paired courses. Delectable dishes included a seafood trio of sugar cane skewered shrimps with wild passion fruit butter sauce and dill oil, lobster ceviche with orange & red onions, red amaranth, pan-seared diver scallop, and lime jerk aioli.
The featured salad was “La Paris Crab Louie Salad,” a combo of lump crab, marinated grape tomatoes, baby romaine, poached quail egg, and avocado with a tomato horseradish vinaigrette. The final course was smoked red herring cheesecake with orange salsa, almond praline, ginger anglaise and roasted pumpkin ice cream.
Of course Marilyn’s favorite champagne, Moët et Chandon, flowed all evening long.