If not for the hefty servings of the five course dinner, I would have consumed each and everything. Alas, I had to say yes when the waiter offered to send the remaining apple pie cheesecake to the room. It was just too wasteful if thrown away for such a delicious dessert.
It was a sating night as Chef Bruce prepared a Cajun themed dinner at the Ocean Restaurant. Large plates, big servings and delectable too. Probably it just so happened that that night there were less people at the resort to have a buffet spread, thus a five course meal under the stars as tables were setup at the white sand area infront of the restaurant while a guitar wielding musician with his gang of singers were serenading the guests.
First off, the seafood gumbo soup was the opener, an abre gana that set the mood for the night. It was hearty and filling. The thick soup was mildly spiced as I also savored on tender mussels and slices of fish, squid and that jumbo crab claw that I had been eyeing ever since the bowl landed on my table.
The three bean salad came next, nested on a bed of lettuce. I’m really not fond of beans that much because of the mushiness that I wasn’t able to finish it. but then the fried mac and cheese came. At first, I was a bit confused because of the none traditional presentation which were lollipop like. But it was good and the garlic confit added creaminess to the ensemble.
As soon as the empty plate was removed, the main course came along. Fried chicken and sausage poached in beer sitting on papardelle pasta. The chicken was good, crispy outside, tender inside and still evenly cooked. The sausage is garlicky, just the way I like it. But it was heavy that I was already feeling full with a few more spoonfulls of pasta and sausage left. To note, Club Paradise makes their own sausages and soon, they will be able to even air dry these!
I have a sweet tooth and desserts are my weakness. The sweet trio came on a wooden board, devilishly tempting me. Because it was starting to melt, I took on the creamy vanilla ice cream with green tea sauce first. Its lightness provided a break from the heaviness and heft of the main course. The very chocolatey mousse was velvety. Too bad that it was put in a shot glass and I was still in want.
Alas, my piece de résistance. I got excited with the apple pie cheesecake as it was the first time to taste one. Crushed graham cracker base, a layer of the cream cheese followed by cooked apples in syrup and cinnamon topped with strips of crisscrossing dough. Designed to look like an actual apple pie and tasted good. Not too sweet though, which is perfect for me.
The apple pie cheesecake was a fitting ending to a sumptuous Cajun meal that made for an interesting gastronomical experience and taste buds widely entrtained.
Thanx to Club Paradise for the staycation