Ashebre thrills dads
Last Thursday, Outlook magazine’s hosted a chat with a few tremendous dads. The hearty conversations opened appetites and culinary giant, Ashebre, was there to deliver superb munchies that were complemented by spirited sensations from Appleton Estate.
Following an engaging discussion with fathers, Stevie Barnett, SME manager and team lead of Sagicor Bank; recording artiste Wayne Marshall; senior blender of Appleton Estate Jamaica David Morrison and The Gleaner’s Enterprise Editor-Lifestyle, Teino Evans, and led by Marlon Campbell, Ashebre kept scoring big with epicurean flavours.
The thrilling food relay featured delectable repeats of unique offerings, running out the blocks with ackee and salt fish spring rolls that was perfected with papaya-ginger chutney, initiated a period of uncontrolled excitement. With each burst of flavour of the appetiser, all could have tasted the combination of love, passion and skill in the masterpiece.
Then it was on to the red Thai curried chicken satay. The immaculately prepared option was happiness on a stick. Effortlessly taking those who dared to experience scintillating pleasures on an unforgettable joy ride, the mouth-watering option was simply irresistible.
At each leg of the food frenzy, the food kept getting better. The third leg features the intoxicatingly sweet juniper cured pork belly. This was completed with a bite of the famous flat bread. The bammy wafer, pineapple scotch bonnet gastrique and micro basil made the usual meat into something quite unlike anything pork lovers have had.
Coconut rum cake
On the final change, coconut rum cake prevailed. The boozy treat was perfected with whipped cream, berries and fresh mint. In the end it created an insanely delicious experience, which everyone, especially the dads, appreciated.
Rounds of these palate pleasing pieces kept coming out of the kitchen to foodies, who were eager to enjoy every bite.
But the fun did not end there, as Appleton Estate then took charge of the excitement. The fathers mixing skills were put to the test. Guided by mixologist Dajorn Commock, the panellists had the opportunity to experience a crucial aspect of a mixologist’s life. Though is was easy for some, it took a little more effort for others, but, in the end, appetising drinks were the products of their efforts.