This October, Aruba welcomed two top chefs from Boston to collaborate on a culinary adventure. Locals and guests of Divi & Tamarijn Aruba All Inclusives were offered a dream foodie dinner at the exciting Fusion Restaurant Wine and Piano Bar. Those who took part in the promotion were treated to front row seats while chefs Chris Coombs and Adrienne Wright painstaking prepared and perfected each Aruban inspired plate.
Chef Chris Coombs brings with him to Aruba an extensive resume of hospitality restaurant management and culinary skill. He is well known in Boston for his impeccable culinary technique and his love for seasonal, local ingredients. You’ll currently find him at Deuxave, a fine dining mecca in Boston concocting absolutely stunning and artistic plates. Follow him here on Instagram to see more.
Chef Adrienne Wright brings her own impressive achievements to Aruba. She started off with her culinary training while growing up on her small family farm. While growing up she learned how to grow her own food and how to prepare it. She also spent time studying abroad throughout Singapore, Thailand, Vietnam, and Italy to further her education. Die hard fans of the show Top Chef may recognize her as one of the finalist on season 16. She is currently the executive chef at the Boston Urban Hospitality restaurant group. She and Chris work closely together to bring their creativity and skill to the menus of three great Boston restaurants, Deuxave, Boston Chops, and dbar. Be sure to follow her on instagram for more delicious plates.
Chef Chris and Chef Adrienne worked in close collaboration with Divi & Tamarijn’s own Head Chef, Paul Zilstra and his team. The chefs visited local markets in Aruba and discovered a variety of fresh vegetables and garnishes to incorporate into their dishes. Everyone worked together for nearly 16 hours to prepare a 4 course meal with 2 amuses. Together they prepared and plated over 70 meals for our delighted guests at Fusion.
First course at Fusion was ceviche of yellowfin tuna & Japanese hamachi with cucumber. A nice fusion of Aruba ingredients and Adrienne’s Asia culinary education. This was paired beautifully with Jayson by Pahlmeyer, a Sauvignon Blanc Napa Valley California wine.
Second course was another sea themed dish inspired by the island. Chilean sea bass “A La Plancha” udon noodles with garlic grilled bok choy, yellow curry and togarashi. Togarashi is used in Japan as fluently as salt and pepper are used in the United States. Togarashi contains Korean chile, orange peel, seaweed, ginger, poppy seeds, and sesame seeds. In this dish it was combined with the noodles to really enhance the personality of the dish. This dish was perfectly paired with a chardonnay by Ramey Chardonnay Russian River Valley of Sonoma California.
Third course was a spiced long island duck breast covering sweet mango scented red quinoa with charred broccoli and red pepper mustard. This dish was a nod to the chef’s very own signature dish at their Boston restaurant, Deuxave. This dish was paired with Elouan Pinot Noir from Oregon.
Dessert was a lovely Bolo Borracho, a traditional Aruban dish which translates to “Tipsy Rum Cake”, topped with whipped cream, toasted coconut with chocolate décor. The cake is paired with a pastel quenelle of cherry sorbet. Guests enjoyed a classic Moly’s Irish Cream of Ireland with dessert. All wines were perfectly paired in collaboration between the Chef’s and Divi & Tamarijn’s Food & Beverage Manager, Freddy Zedan.
After the meal the Chefs came out of the kitchen to rounds of applause and standing ovation in appreciation of the amazing meal they prepared. They spent time talking with guests about the dishes and taking photos.
Be sure to sign up for Divi & Tamarijn Aruba All Inclusive’s email at www.diviaruba.com and first to know of any great specials and events (like this one!) happening at our resort.