Journey across the Atlantic with Chef Munye

In keeping with Half Moon’s commitment to agricultural sustainability, the resort has established a partnership with Chef Bashir Munye, professor at George Brown College in Toronto, Canada, for a series of culinary events taking place at the resort from October 13-17.

Melting Pot, A Nomadic Culinary Experience displays the expert creations of Chef Munye who considers his approach to cooking a simple one. As a passionate advocate for promoting diverse food, Munye supports access to superior quality. This weekend, he will take guests on a journey to Somalia, where he was born, and across the Atlantic to Italy, where he was raised.

“The principles of sustainability are especially important to me. That is why the nomadic dinner at Half Moon will future an Afro-Italian cuisine, with the bounty of Jamaican ingredients, celebrating the intersectionality of local and diversity in the same plate,” Munye said.

The highlight of the series is Farm to Dinner, which epitomises the spirit of family-style dining on a menu specially curated by Chef Munye. Taking place at Delmare Restaurant, the dishes will be reminiscent of Somalian and Italian techniques and combinations will be prepared with ingredients from Jamaica, cultivated using sustainable agricultural practices.

“It is a great pleasure to be able to bring this experience to Montego Bay,” said Giorgio Rusconi, director of resort operations with responsibility for food and beverage at Half Moon. “Bashir’s passion for food and keen attention to how it is sourced and prepared pair well with Half Moon’s desire to explore and raise the bar on culinary offerings in Jamaica.”

Other events include In the Kitchen, a cooking class with Chef Munye, rum distillery tour, and rum-tasting experience with Worthy Park, bottler of Half Moon’s signature 14-year-old blend. The long weekend will also feature a mixology experience with Wynton Hudson, beverage consultant for Half Moon, who will be presenting the garden-to-glass concept.

“Garden to glass speaks to the bounty of flavours in our gardens,” Hudson said. “Flowers, herbs, vegetables, and fruits make fine ingredients for cocktails. The concept speaks to the richness of Jamaica’s terroir, that produces some of the world’s finest ingredients from allspice (pimento) to ginger, cacao, coffee, and rum, among others.

“Using modern gastronomic techniques, the garden is transformed into unique cocktails that are bold, bright, fresh, and complex. Garden to glass is a journey into nature and natural ingredients presented in a cocktail glass.”

For more information on Melting Pot, A Nomadic Culinary Experience, visit halfmoon.com