Please note, if you are indeed planning to live this experience, your pockets must have a fair depth to them…

This Dinner of Extravagance will feature the cuisine of four of Barbados? top chefs who will each prepare a course which will be paired with one of four of the Piper-Heidsieck cuv?es and who will be competing for a trip to the Home of Piper-Heidsieck in Reims, France.

We will also have the expertise of the International Brand Ambassador for Champagne
Piper-Heidsieck, Christian Holthausen, on hand to share the secrets of each cuv?e.

This evening of elegance and excellent cuisine is being held at The Fairmont Royal Pavilion, Porters, St. James, on Saturday September 27, 2008 at 7:00 pm.

Tickets can be reserved and purchased at our Mount Gay Distilleries offices (
Brandons and Edghill) at $200.00 per person.

Proceeds from each ticket sold will be donated to the Pom Marine Hotel & School of Hospitality. Please call Rosma Richmond at 425-9066 to make your reservation no later than Monday, September 22, 2008


Piper-Heidsieck Brut NV Risotto with Oysters and aged Parmigiano
Paired with Piper-Heidsieck Cuv?e Brut NV Prepared by Marco Festini (Daphne’s Restaurant) {Ed’s Note: Was taken there for my B’day, excellent!}

Seared Tetaki of Yellow Fin Tuna & Sockeye Salmon Wakame and Cucumber salad with Micro greens and Lime Ponzu dressing
Paired with Piper-Heidsieck Cuv?e Rare Prepared by Michael Hinds (Aqua Restaurant & Lounge)

Duck Breast roasted in Pomegranate glaze served with wild mushrooms and asparagus spears accompanied by a duck reduction infused with vanilla beans and finished with fresh raspberries
Paired with Piper-Heidsieck Ros? Sauvage Prepared by Nick King (The Mews Restaurant)

Caramel Poached Pear With Mascarpone cheese and Spiced Caramel sauce
Paired with Piper-Heidsieck Cuv?e Sublime Prepared by Ann-Marie Alleyne (Pisces Restaurant) {Ed’s Note: Went there when I got married, wonderful!}

Vegetarian options available Please advise us of any food allergies when making your reservation

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