A newly refurbished dining hall at the Trinidad and Tobago
Hospitality and Tourism Institute awaited my presence. Trinidad and Tobago
Hospitality and Tourism Institute was formerly referred to as Hotel School,
this institute was recently renovated to include Hilltop Restaurant with two
dining halls and production kitchens. Hilltop Restaurant permits the
students to plan the menus, execute, plate and serve the items. This time I had
the privilege of enjoying the Culinary 2 class’s execution of a 5 course meal.
Hilltop acts as a learning platform in which the
general public, staff and students can patronize the students’ creations.
Giving experience to the students in training by allowing them to pursue
refined techniques, explore multifaceted ingredients and explore elaborate
presentations. On the other end of the spectrum, diners embrace the opportunity
to embark on a gastronomical journey with the often wonderful meals that are
produced in the kitchens. It also gives a clearer view as to what goes into
making gourmet chefs. Thus being a
win-win situation for both parties.
Hilltop Restaurant Brochure
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Upon my arrival, I looked through the glass windows of the main entrance
door and made a mental note of the nudely painted walls which popped with an
apple-green accent wall, that stole its colour form the decorative bamboo
hedges. Upon opening the door, I was met by the Maitre d’ who greeted me and my
acquaintances warmly and led us to our table.
Prompt and efficient service followed as my eyes discreetly scanned
the modern chandeliers, polished cutlery, accurately lain place setting and the
extensive bar. My chilled mineral water was poured without the slightest
sprinkle of water on the mustard table cloth as the leather case menu was
placed before me. I browsed the students’ signature cocktails.
Hilltop's
Beverage Menu
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Zane’s Mango Berry Bliss caught my eye. A pink concoction adorned
with a multi-coloured parasol. One sip and I was immediately transported to a remote
location off the coast of Seychelles. The tart fresh strawberry was expertly
balanced with the sweet Julie mango pieces. The perfect sip, to whet the
appetite.
While browsing through the main menu, I noticed the menu was
prefix, only allowing a choice among the entrée and the side dishes.
That did not deter me, since everything on the menu sparked intrigue.
The appetizer arrived in a gourmet fashion, Buffalo Style chicken
wings on a liner ceramic platter drizzled with a honey mustard reduction. With
my first nibble I encountered a sharp slap from the smoky cayenne pepper
and the piquant red wine vinegar. My tongue begged for relief. I was determined
to conquer this adventurous flavour profile. I took a deep breath and
decided to devour it until there was no more. The honey mustard brought mild
relief but this proved to be the ideal appetizer for the menu that was to come.
A warm hearty sweet potato soup speckled with toasted paprika and
dried parsley flakes followed. There was freshly grated nutmeg and the mirepoix
base (a combination of chopped carrots, celery and onions used to add flavor
and aroma to stocks, sauces, soups and other foods.) lent its full-bodied
characteristics. The portion size was suitable to curb the appetite but still
small enough to allow room for the other courses. The garlic bread was t too
dense in texture but the local flavours of the shadon-beni, garlic and pimento
was there to make it a tasty bite.
A Salad Niçoise followed,with garlic buttered green-beans,
lettuce, beef-steak tomato wedges, sliced Irish potatoes, anchovy fillets and
soft boiled eggs lightly dressed in a citrus emulsion. This salad was my least
favourite. The anchovy fillets and concassé ( from the French concasser,
"to crush or grind", is a cooking term meaning to rough chop any
ingredient) of flambéed blue
marlin added an unpalatable freshness and the minute sprinkle of citrus
dressing didn’t do it any justice. Undeterred I proceeded to the next
course and cleansed my palate with a fresh squeeze of lime providing by my
hospitable server.
The main meal selected was grilled chicken in a velouté ,( a smooth white sauce made with meat,
poultry, or fish stock instead of milk.) buttered provision au gratin and
ratatouille. This made up triple time for the salad. The chicken was frenched
and well roasted. A perfect golden brown hue and crisp skin with a moist,
tender interior. Who ever made that chicken massaged and cooked it with love.
The au gratin took me back to my aunt’s provision pie. The béchamel (white
sauce, with milk and thickened with a butter and flour roux) added a rich
decadence and a velvety buttery note. Sprinkled with a mélange of
parmesan, mozzarella, aged cheddar cheese and brioche bread crumbs and fire
licked by the salamander (A small broiler oven used to quickly brown, glaze,
cook, broil, or toast various foods.) until the surface is transformed into an
expanse of ooey gooey bubbley deliciousness. Garnished with a cassava chip and
served with ratatouille. Too many times I’ve had ratatouille and the “living
daylights” was cooked out of the vegetables leaving mushy or
over-charred remnants. This time the vegetables were in batonnet cuts (basic
knife cut measuring ½ inch × ½ inch × 2½-3 inches) and
cooked individually I presumed as the colour and texture was spot on. Just
before service the colorful vegetables were sautéed with fresh thyme,
aromatics, Worchester sauce and freshly cracked black-pepper corns.
Main
Meal
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Dessert was flame-grilled pound cake with a pineapple-mint salsa and
a dollop of tequila whipped cream. The portion size was too small, I think I
needed just three more forkfuls. The char-grilled exterior created a
lattice pattern and infused the cake with a smoky depth.
Dining at Hilltop Restaurant was an eye opening experience. I did
not expect to be impressed with the standard and diversity of the students’
creations. If I had not known everything was done by students in training I
would have been compelled to believe, that 5 star chefs created the dishes.
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