Last night umpteen travel agents were invited by the super amazing sales team from the US Virgin Island's Caneel Bay, one of the top resorts in the world. The dinner was at the posh Fiola Mare where I returned for the second time in 2 weeks and even had the same superb service from Joshua!! We gathered at the bar first where I tried a delicious Forbidden Lust, a mix of Tequila Silver, a dash of passion fruit juice, lime, habanero for sufficient spice and a red wine float that had the top of the clear drink look like a red velvet cupcake! At the arrival reception we had truffle potato puffs and yummy crabcakes with a slightly spicy remoulade.
We sat down to dinner in one of the private dining areas as Nigl Sparkling Rose from Austria was poured and the team reviewed the glories of their amazing resort where we went some 2 decades ago, so a return is in order!
I chose to start with the Jumbo Lump Crab with Apple, Sorrel Coulis which Josh explained as a cold crab "salad." It was actually a monster-size cold crab "salad/cake" in a bowl of dreamy sorrel bisque with a hint of apple from some slices. Super refreshing for summer, this is a winner of a seafood dish for those that love crabmeat and as usual photos on my FB page. Lucian Crochet Sancerre "Le Croix du Roy" was the perfect wine with this as well. You all know how much I got down on sea bass while in Ecuador earlier this year, but it's been 4 months since then so I chose the Olive Oil Poached Royal Sea Bass (what makes it royal?) with asparagus, Pesto Cetarese (made with anchovy!!) and a light cream sauce as well. The fish had a light crispy skin and was cooked to perfection brining me back to loving this super fish, of course, this is Fiole MARE, were the sea(food) rules.
Desserts were a choice of Tiramisu or the Farm Strawberries with Balsamic, Candied Basil, Lime Cake and Burrata Gelato, which was any easy choice for me. The berries were so fresh and just marinated and macerated a bit and the gelato was awesome, a true winner of a novel dessert! A glass of Pinot Noir and off to home after an excellent business dinner that we all truly appreciated. Thanks so much to Caneel Bay and the excellent team at Fiola Mare.
Tonight--we go to Fiola, as it is time for meat :-)