Tasty Table for two Travel Video duration – 7.27 minutes Seahorse Grill Elbow Beach, Bermuda Gourmet – Regionale Travel Video Hello Delton Ebbin, Maitre’d, Seahorse Grill Welcome to the Seahorse Grill. Good evening. Thank you, I’m Victoria. Pleasure to meet you Victoria, I’m Delton Ebbin, Seahorse Grill’s Maitre’d. Well what a place you have here Delton. It’s not what I was expecting at all, it has a real sense of old Bermudian charm. The layout of the restaurant is just so interesting. We try to capture it by keeping our traditional Bermudian limestone. Ahh we also have a very innovative menu. I’m gonna introduce you to the chef. Ah the chef, always a good man to know and I’m also a shocking cook so I’m excited to meet someone who can…… Well we’re so glad you’re here, then. Our chef de cuisine Tomasz. Tomasz, Victoria. Hello Tomasz Tomasz Tabor, Chef de Cuisine, Seahorse Grill Hello 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. I’m ready to go Good stuff Well Victoria, I’m leaving you in great hands. Please enjoy your dinner. It was a pleasure, pleasure meeting you. Thanks Delton Well Tom, I actually don’t know anything about Bermudian food so what would you say your main influences are? My main influences definitely are my surroundings. I mean, look how beautiful they are, it would be impossible not create something worthwhile in an environment like this. We keep a seasonal menu here in the restaurant which means 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, from everywhere, so we create our menu around that. So what is your background? How in the world did you end up in Bermuda? Well we’ll get to that. How about I prepare the food and you have a seat and wait. Well what are you making me? Well we’re going to do a little bit of a tasting menu so it will be a surprise. A surprise? I like surprises. I’ll go sit tight and wait for my culinary delight. 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 sliced Sashimi style. Ok so here we have a little bit of som tam and this has been seasoned with fish sauce, lime juice, lemon juice, sugar so I’m going to take a little bit of this. It’s going to be a perfect accompaniment to the Sashimi, it will give it that crunch and acidity that it actually needs. I’m going to take some extra chopped peanuts and here we have a little bit of micro greens. I’m going to add right on top so it will give some really nice freshness to the dish. I’m going to finish this dish with some high quality olive oil and the finish, with just a little bit of sea-salt and there you have it, Hamachi Sashimi with a little bit of Rhubarb Som tam. Next we have a little bit of Foie Gras au Torchon. We’re going to serve this little bit of chocolate paint. On top of that chocolate paint we’ll put some Brioche croutons and here we have our foie gras. And here we have some beautiful Rainier 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 here we have it, Foie Gras au Torchon with Chocolate Brioche & Brandy Cherry. Here I have a bit of a pair of beautiful dish of scallops. Here we have a little bit of cauliflower puree. What we’re going to make of this cauliflower puree is make a small streak on the plate. Here I have some scallops that I’ve just pan seared. Here we have some micro pea shoots, a little bit of charred leek vinaigrette and this will give a beautiful color and also just a little bit of fresh herb oil. So here we have it, Pan Roasted Scallops with Green Apple Salad, Cauliflower Puree and Charred Leek Vinaigrette. Here we have some strip lamb that I’ve just cut and I’ve blackened previously and with this we’re going to serve nice roasted pear, Caraway roasted carrots, garnish with some sweet mustard, few dots of that, just a couple of onion rings and just a sprig of micro herb So here 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. Hi Victoria Hello How are you enjoying everything? Well I am loving it. I have to say it is the most glamorous presentation of food I think I’ve ever seen. It’s fantastic How did you get so interested in food and what was the journey to becoming a chef? I got involved by experimenting on people like my family and friends and doing summer barbecues, things like that. So as a child, did you always love your food, did you always eat your vegetables? Ah no. I was a hamburgers and fries kind of a kid actually. (Laughter) Are you a good experimenter; do you like to open up the fridge and see what’s there and go for it? Yeah absolutely my friends asked me to do it all the time. They always have their likes and dislikes but if you can find an ingredient that is very versatile, experiment with it then people are less likely to get 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. What do you hope is your diner’s overall experience after a night of dining here? I think once people come to Bermuda and once people experience the things and the settings that we offer here at Elbow Beach, umm it will keep them coming back. Well gentlemen here’s to the most exceptional island experience. Thank you so much and Tom thank you for coming out of the kitchen too. I feel honored by your presence. Thank you for joining us chef.