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May 2007
Supplement to Travel Trade

Combine international cuisine, add innovative celebrity chefs and the excitement of a world class resort and you have a recipe for the success of the 8th Annual Epicurean Escape by Land or Sea, June 27 to July 1 at SuperClubs Grand Lido Negril Resort & Spa.
Lovers of fine food as well as wine enthusiasts and those who want to learn more and create new dishes are all welcome — especially those who want to expand their cooking and mixology skills with skilled instructors.
Now in its 8th year, The Epicurean Escape is one of the highlights of the Grand Negril’s calendar, attracting an international guest list. The event also attracts international media and is offered in association with Food & Wine Magazine.
Epicurean Escape 2007 offers five incredible days of interactive cooking classes and demonstrations by local and international celebrity chefs, as well as intoxicating wine seminars with master sommeliers, themed parties and a spectacular seven-course formal dinner with synchronized service.
“The reaction of our guests has been nothing less than spectacular each year,” said Bryan Drew, SuperClubs Vice President of Retail Sales, and a former general manager of the 210-suite Grand Lido Negril. “We attract guests from all over the world who share in the excitement.”
Drew sees a close collaboration with guests and chefs as a major attraction, as are mixology events that include rum and cognac tasting and the opportunity to concoct the perfect rum drink.
“Guests include novices and beginners as well as experienced cooks. There is tremendous excitement in discovery of new choices, techniques and tastes.” Drew said.
“The blending of talents and cuisines — Jamaican, Hawaiian, Mediterranean — adds up to an incredible experience” with talented chefs competing each with the other for the most innovative dishes, he added.
Each night offers special activities during the Epicurean Escape. This includes Thrill of the Grill, an outdoor event — you name the course that’s grilled — with a carnival atmosphere; a Grand Gala with over one hundred local and international food items showcasing celebrity chefs; a Taste of Jamaica outdoor party featuring traditional Jamaican style entertainment and cuisine.
The optional Formal Dinner starts with a cocktail party as a prequel to an elaborate dinner with synchronized service and a musical serenade, Celebrity Chefs guide guests through a seven-course extravaganza showcasing culinary innovations while a Master Sommelier guides guests through a variety of wines perfectly paired with each course. (The formal dinner costs $135 per person non refundable.)
Among the chefs are Martin Maginley, executive chef, Grand Lido Negril; George Germon and Johanne Killeen, Al Forno Restaurant, Rhode Island; Ernst Bell, Pastry Chef, Spanish Trails Country Club, Las Vegas; Christopher Reckford, Certified Sommelier, De Vine Wine Services, Chef Keith Jones, The Champagne Chef, Colorado; Chef Lynn Crawford, Four Seasons, New York, and Michael A. Jordan, CWE Sommelier. Disneyland Resorts.
SuperClubs Grand Negril Resort and Spa, the site of the Epicurean Escape, is the flagship of SuperClubs Super-Inclusive resorts and commands an impressive stretch of breathtaking silver sand beach on Jamaica’s Southwest shore. The resort is a AAA 4 Diamond Award winner and has received Conde Nast Travellers Readers Award for “Best Resort,” Caribbean and Latin America. A list of the score of awards for food and service as well as travel agent and guest testimonials are online.
Visit www.grandlido.com/food for complete details regarding this year’s event. Travel agents, and their clients, can watch video highlights from last years event, view last year’s Formal Dinner menu, read biographies of the visiting and local celebrity chefs and so much more.