First honors - the Sandals booth. No detail was spared at the elegant, white-themed Sandals booth and their interior designer punched up art deco napkins to complement the Chef's food fusion on a plate. The favorite dish among my group, hands down went to the pan-seared Chilean sea bass with red curry sauce and grilled asparagus. It was cooked perfectly with fish that melted like butter.
General Event Comments: -
- Booth Directory - This would have been a great plus to aid and inform patrons about various booths on-site.
- Misting fans were overlooked for the event. Cooking inside tents contributed to the heat that was felt throughout the evening. Many patrons visibly perspired from booth to booth as hair and clothing clung to bodies and uncomfortable faces. WISYNCO's WATA bottles and Haagen dazs ice-cream were in high demand.
- There was a noticeable decline in chic, niche-market food products as observed at previous years. Instead many hotels, medium and large-sized businesses, with established brands, were present. Don't get me wrong established companies are a lovely add however start-up elements coupled with new brands add an innovative dimension esp. for local and international Foodies who are always on the prowl for the next epicurean 'find'.
- Despite concerns about the increased entrance price among locals, the event was well-supported. Bookmark this annual event and make reservations for your next trip to Jamaica along with friends. As a price point guide, MEG recommends to budget for approx. US$175 to US$185 per ticket. With advanced 1-year savings, this event is worth every penny and then some.
- Megaliciously yours