Journeying through Appleton Estate’s Kitchen
Published:Thursday | October 3, 2019 | 12:00 AMJessica Harrison/Gleaner Writer
T he Gleaner’s Lifestyle team was invited to be the first members of the public to taste Master Blender Joy Spence’s new 23-year-old rum, ‘Journey’. On this special tour, Joy took us on a unique and behind-the-scenes voyage through the Appleton Estate, which ended perfectly in the beautiful Black River Lounge restaurant.
Chef Demar Dryden learnt how to cook in his grandma’s kitchen and fell so in love with the fireside that he started his catering business five years ago. This love brought him to the arms of Appleton Estate, where he and his team have been bringing joy to the taste buds of daily visitors and employees. As he brought out each simply garnished dish, our eyes widened with excitement and we could not wait to dig in.
Let’s start with the appetiser: A small bowl of pumpkin and chicken ‘Steppers’ soup made with diced carrots, potatoes and bits of yam. With just enough spice and thoroughly boiled ground provisions, this soup is great to settle your stomach after rum tasting and prepare a place for the delicious main course lunch options.
Next, we had the Appleton Rum glazed jerked chicken that is grilled on pimento wood and coal. As Jamaicans, we are used to beer on our jerk, but rum on chicken? The best way to describe the tender and flavourful piece of protein is succulent. Paired with a sweet potato salad combined with cranberries, celery and green peppers for texture, Chef Dryden boasts in adding some special ingredients to the mix. The meal comes to a ‘foodgasmic’ end with a fresh vegetable salad, and of course an Appleton Estate cocktail.
Pork lovers! Rock and come in because they cater to you! Time to drop the knife and fork charade and get your hands and mouth dirty with some barbecued pork ribs made, of course, with a thick signature Appleton Rum barbecue sauce. This dish promises to serenade your tongue with just the right amount of sweet and savoury while still maintaining hints of the sweet Jamaican flavour we know and love. The meat slides right off the bone, and we guarantee that you will be licking your fingers from start to finish. It is best enjoyed with diced parsley potatoes and tomato slices.
The jerked pork was also quite a delightful experience. The lean-to-fat ratio was perfect and the sweet Appleton Estate sauce that was drizzled over the peppered rice and peas made the dish an even more pleasurable experience.
Last, pescatarians and seafood lovers alike both agreed that this dish of curried lobster served with plain rice and a cantaloupe salad was a gastronomic blast.
So when are you going to do the Joy Spence Appleton Estate tour? This weekend? Tell them Food sent you!