Romance Bermuda Style

Victoria: Hello. Delton: Welcome to the Seahorse Grill. Victoria: Good evening, I'm Victoria. Delton: Pleasure to meet you Victoria. I'm Delton Ebbin, your Seahorse Grill Maitre’d. Victoria: Well, what a place you have here, Delton. It’s not what I was expecting at all. It’s a real sense of old Bermudian charm. The lat of the restaurant is just so interesting. Delton: We tried to capture it by keeping our tradition in the Bermuda. We also have a very innovative menu. I'm going to introduce you to the chef. Victoria: Oh the chef, always a good man to know. And I was so shocked, I’m always excited to meet someone here. Delton: Oh, I was so glad to hear that. Our Chef De Cuisine, Thomasz, Thomasz, Victoria. Victoria: Hello Thomasz. Tamasz: Hello Victoria. Victoria: Well, it’s good to see you. And it’s good to see such an amazingly clean kitchen. I’m excited to see what you’re going to cook. Tamasz: I’m ready to go. Victoria: Good stuff. Delton: Well Victoria, I’m leaving you in great hands. Please enjoy your dinner. It was a pleasure meeting you. Victoria: Thank you Delton. Well Tom, I actually don’t know anything about the Bermudian food, so what would you say you main influences are? Tamasz: My influence is definitely my surroundings. I mean look how beautiful they are. It would be impossible not to create something worthwhile in an environment like this. We keep the seasonal menu here in the restaurant which means that we have an influence from all around because we’re such a small island that we get ingredients from all over the world. We get ingredients from Europe, from United States, from Latin America and from everywhere. So we create our menu around that. Victoria: So what is your background? How in the world did you end up in Bermuda? Tamasz: Well, we’ll get to that. How about I prepare the food and you have a seat and wait. Victoria: What are you making me? Tamasz: Well, we’re going to do a little bit of tasty menu, so it will be a surprise. Victoria: A surprise, I like surprises. I’ll go and sit tight and wait for my culinary delight. Tamasz: All right. Alright, for the rest of you, let me show you what we’re going to do. We’re going to start with a little bit of Hamachi, thinly slice, sashimi style. Okay, so here we have a little bit of Som Tan and this has been seasoned with fish sauce, lime juice, lemon juice, sugar. I’m going to take a little bit of this and this is going to be a perfect accompaniment to the sashimi, it will give it that crunch and that acidity that it actually needs. I’m going to take a little extra chopped peanuts and here we have some few little micro grains that we’re going to add right on top so that it’ll give some really nice freshness to the dish. We’re going to finish this with some high quality olive oil and we’ll just finish with just a little bit of sea salt. And there you have it, Hamachi Sashimi with a little bit of Rhubarb Som Tan. Next we have a little bit of Foie Gras au Torchon. I'm going to serve this with a little bit of chocolate paint. On top of that chocolate paint, we’ll put some croutons. And here we have our Foie Gras and here we have some beautiful Reinyard Cherries. We have a nice streak of brandy and cherry vinegar and what this will do, it will give a lot of flavor to those cherries. So where we have our Foie Gras au Torchon with chocolate brioche and brandy cherries. Here I have prepared of beautiful dish of scallops. Here we have a little bit of cauliflower puree and what we’re going, just a small streak on the plate. Here I have some scallops that I’ve just pan seared. Here we have some micro pea shoots. We have a little bit of charred leaf vinaigrette and this will give a beautiful color and also just a little bit of fresh herb oil. So there we have it. Pan Roasted Scallops with green apple salad, cauliflower puree and the charred leaf vinaigrette. Here we have some strip loin that I’ve just cut and I’ve blackened previously. And with this, we’re going to serve nice and roasted pear, with Caraway roasted carrots and garnish with some sweet mustard, a few dots of that, just get a couple of onion rings and just spread it like this. So we have blackened strip loin with Caraway roasted carrots and pears and a little bit of sweet mustard. Four courses, hopefully Victoria will enjoy it. Tamasz: Victoria. Victoria: Hello. Tamasz: How were you enjoying everything? Victoria: Well, I am loving it. I have to say it’s the most glamorous presentation I think I’ve seen. Tamasz: That’s fantastic. Victoria: How did you get so interested in food? Like what was the journey to becoming chef? Tamasz: I got involved by experimenting on people like my family and friends and doing some of the barbeques and things like that. Victoria: So as I child, did you always love food? Did you always eat your vegetables? Tamasz: No, no. I was in hamburgers and fries, kind of a kid actually. Victoria: Yeah, and you’re good at experimenting. You’d like to open up the fridge and to see what’s there and go for it. Tamasz: Yeah, absolutely. My friends asked me to do it all the time. They always have their like and dislikes but if you can find an ingredient that does very versatile, experiment with it and then people are less likely to be intimidated by it. Just recently, we’ve been awarded the Best of Bermuda Gold Award for Best Hotel/Restaurant and the most well-chosen wine list. Victoria: What do you hope as you dine, an overall experience after night dining here? Tamasz: I think once people come to Bermuda and once people experience the things and the settings that we offer, here at Elbow Beach, it will keep them coming back Victoria: Well gentleman, here’s to the most exceptional island experience. Thank you so much. And Tom, thank you for coming out the kitchen too. Tamasz: Thank you. Victoria: I feel honored by your presence. Delton: Thank you for joining us.