Winemakers 2010 – Sugar Mill at Rosewood Little Dix Bay
Monday, December 6th
Sugar Mill at Rosewood Little Dix Bay – Five Course Gourmet Meal
The Sugar Mill, the most intimate and upscale of Rosewood Little Dix Bay’s restaurants, has been recently redesigned and features panoramic views of the sea and the verdant island environment. The Sugar Mill offers contemporary pan-Asian and European cuisine. The regular menu includes miso-glazed grouper, five-spice pork belly, and Mediterranean sea bass with soba noodles and Himalayan truffles. The restaurant also features a nightly tasting menu paired with fine wines. The Sugar Mill is open for dinner five nights a week and has a private dining room with seating for up to 12 guests available for small groups and reunions.
About Rosewood Little Dix Bay:
Rosewood Little Dix Bay is located on Virgin Gorda in the British Virgin Islands. The resort features a half-mile-long crescent-shaped beach, lush vegetation, and a colorful barrier reef. Accommodations include guest rooms, hexagonal cottages, and two- and three-bedroom villas. Three restaurants feature Caribbean cuisine – the Pavilion, the Sugar Mill, and the Beach Grill, which serves light fare on the sand. SENSE®, a Rosewood Spa, offers treatments that employ indigenous botanicals picked on the grounds of the resort. Use of the on-site fitness center and tennis courts and a wide array of watersports are included.
Chef Mat Vacharat gave the guests at the Winemakers Dinners something to talk about with his course of java-rubbed pork tenderloin, pickled vegetable mignonette, grilled scallions, creme fraiche scallops, and lime-coconut ceviche with tostones.
This course was paired with:
2007 Riesling Winemakers Dinners-edition halbtrocken Mosel, Lothar Kettern
Chef Mat Vacharat scored a second win of the evening with his shitake and ginger duck confit spring rolls with a sweet chili glaze and greens tossed with olive oil and lemon.
Paired with the first course:
2008 Redoma Reserva Branco, Niepoort
2007 Beaune du Château Premier Cru, Bouchard Père et Fils
Chef Clif Holt impressed the guests with a traditional southern dish of classic gumbo.
Paired with the second course:
2009 Riesling Piesporter Goldtröpfchen Spätlese Mosel, Lothar Kettern
2007 Rock Star Blanc, Rock Wall
Chef Hemant Dadlani of Little Dix Bay Resort prepared an amazingly delicious miso black cod with citrus marmalade and apple gelee.
Paired with the third course:
2007 Gavi, Michele Chiarlo
2008 Beaune du Château Blanc Premier Cru, Bouchard Père et Fils
Chef Roberto Treviño’s dish didn’t just taste wonderful – it was also beautiful to look at. He served a braised Korobuto pork belly with skewered charred pulpo and rice noodles with a spicy carrot sauce
Paired with the fourth course:
2004 Barolo Cannubi, Michele Chiarlo
2007 Batuta Tinto, Niepoort
Chef Hemant Dadlani really showed his diversity in the kitchen with his very decadent apple tart tatin with vanilla sauce
Paired with dessert:
1995 Colheita Port, Niepoort
2009 Riesling Piesporter Goldtröpfchen Auslese Mosel, Lothar Kettern