Fresh Flavors at Cowrie Cove-A A +A
Friday, June 13, 2014
COWRIE COVE, the seafood restaurant at Shangri-la’s Mactan Resort and Spa, introduced the newest items on its menu during an exclusive event co-hosted by Bibendum Wines.
The new dishes were served during a five-course dinner at the resort’s beachfront, the candlelit tables beautifully decorated with seashells. Each course was paired with selections from Chateau Ste. Michelle from Bibendum Wines.
The first course of seared mango slices and plump scallops drizzled with miso sauce and mint was accompanied by Indian Wells chardonnay, Columbia Valley 2012. The pineapple flavors and brown sugar notes of this wine also paired nicely with the second course of chilled baby zucchini and cucumber, passion fruit sorbet: cool and refreshing, with a surprising bite from chili. This highly rated 2012 vintage wine scored 91 in Wine Enthusiast “Editor’s Choice” in December 2013, and scored 90 on Wine Spectator “Smart Buy” in November 2013.
The smoky flavors of large, wood fire grilled prawns and tomato with cumin brown butter were paired with the expressive fruit, clove spice and floral character of Gewurztraminer, Columbia Valley 2011. The wine also has citrus notes and a deeper spice note from a touch of Muscat.
For the fourth course, roasted parrot fish was paired with smashed peas, wasabi and crispy shallots, with the sweetness of a watermelon slice.
With this was a glass of Indian Wells Cabernet Sauvignon, Columbia Valley 2010. Bibendum says that the vineyards in this area are over a decade old, which indicates character and complexity. This wine’s dark fruit aromas and flavors, with hints of vanilla, helped make a transition into the fifth course. Served in a halved coconut shell, Cebu-style banana foster was a sweet concoction of ripe bananas with butterscotch caramel, lady fingers, and macapuno ice cream.
Cowrie Cove’s chef Patrick Buttgereit designed the new selections for the restaurant, with flavors and textures apt for the casual but chic ambiance overlooking the resort’s sparkling ocean waters. Not overpowering the flavors of the seafood, the freshness from the ocean’s bounty was well complemented by flavors that were light and tasty, filling but never too heavy.
Published in the Sun.Star Cebu newspaper on June 14, 2014.