JWB in Margaritaville Nassau hosts their first intimate wine pairing dinner – Eye Witness News

NASSAU, BAHAMAS – As more public spaces open up in the Bahamas, the JWB Prime Steak and Seafood restaurant, named after Jimmy W Buffet located in the Margaritaville Beach Resort, was a welcome outlet for dinner wine pairings.

The Bristol Duckhorn Wine Portfolio event was an intimate evening of top notch food, warm ambiance and attentive service at Nassau’s brand new beachfront restaurant. Guests were able to experience a variety of highly regarded wines from Duckhorn Wineries located in the Napa Valley and Sonoma and Russian River counties in California.

“We are catering to the demand of people who want to have fun in smaller settings,” said Kyle Stubbs, sommelier at Bristol Wines and Spirits, who helped organize the evening with resort manager Larry Magor and manager of food and beverage Devin Johnson.

Guests enjoyed a fine dining experience with a signature five-course meal based on the JWB menu, though some dishes offered additional surprises.

Two Sauvignon Blanc wines – Duckhorn Napa Valley 2019 and Decoy Sonoma County 2019 – accompanied the first course of seared scallops, applewood candied bacon, cauliflower puree with blood orange and ginger gastric.

The second course of Wagyu beef tartare, crispy capers, horseradish essence, quail egg and sumptuous cracked bell pepper was a set of beef tartare with added ingredients to enhance the presentation of this wine dinner.

“Decoy California Rosé 2019 has been paired with beef tartare because the unripe green apple, good body, and acidic structure make it a great combination,” Stubbs said.

A creative set for the third course included a compressed tricolor beet salad with goat cheese foam, pickled relish, and watermelon vinaigrette, which was paired with a 2019 Decoy Rosé.

A fresh Kosta Browne 116 Chardonnay 2017 was a favorite, accompanied by a chic take on a fisherman’s stew, which had a cioppino broth that was poured hot into a bowl containing a square-shaped saffron poached sea bass with rust crostini.

The fifth lesson of the night was impressive.

JWB Chef Lester Dean proudly said, “My sous vide lamb loin is something of a masterpiece. The meat is marinated and slowly cooked for many hours, then seared on the outside.

He prepared the dish with mushroom duxelles, mint reduction, crispy potato and spicy pumpkin.

The pinnacle of the award-winning Duckhorn Napa Valley Merlot 2017 accompanied Dean’s much-loved lamb loin, where both received top accolades.

For dessert, there was a chocolate sponge cake with salted caramel, gold leaf, chocolate tuile and a wild berry and duck horn stew served with Paraduxx Napa Valley 2019.

Sandy Rolle, vice president of sales and marketing at Bristol, said the luxury brands in Duckhorn’s wine portfolio are popular with upscale resorts and restaurants in the Bahamas and that over the years the Bahamian public has adopted the mid-range Decoy wines produced by Duckhorn. Vineyard.

“We started offering Merlots about 10 years ago and have expanded the line to mid-range as more Bahamians have broadened their desire for fine California wines,” she said.

Duckhorn Vineyards wines are distributed in the Bahamas by Bristol Wines and Spirits. For more information, visit www.bristol.bs or www.duckhornportfolio.com, or send an email to [email protected].