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NCB partners with JFDF to create exclusive epicurean experiences for patrons

Published:Thursday | November 3, 2022 | 12:13 AM
The oversized charcuterie board curated by Chef Simon Levy was a delicious statement piece at Brunch & Jazz.
The oversized charcuterie board curated by Chef Simon Levy was a delicious statement piece at Brunch & Jazz.
PR Manager of the Nestlé Foundation, Garfene Grandison (left), and Nicole Campbell-Robinson, head of marketing and communications at NCB, took a walk down NCB Capital Markets’ ‘Wealth Avenue’.
PR Manager of the Nestlé Foundation, Garfene Grandison (left), and Nicole Campbell-Robinson, head of marketing and communications at NCB, took a walk down NCB Capital Markets’ ‘Wealth Avenue’.
Both pretty in pink, NCB’s Head of Private Banking ,Audrey McIntosh (left) and JFDF Festival Director, Nasma Chin, share beautiful smiles with the camera at Vintage last Thursday.
Both pretty in pink, NCB’s Head of Private Banking ,Audrey McIntosh (left) and JFDF Festival Director, Nasma Chin, share beautiful smiles with the camera at Vintage last Thursday.
Pan Seared Chilean Seabass took front of stage with a Bogle Pinot Noir pairing at Vintage.
Pan Seared Chilean Seabass took front of stage with a Bogle Pinot Noir pairing at Vintage.
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From appetiser to dessert, NCB’s clients got to experience Jamaica Food and Drink’s 2022 staging of two signature events – Vintage and Brunch & Jazz.

At ‘Vintage’, an exclusive food and wine experience held at Devon House in Kingston last Thursday, guests indulged with a mouth-watering six-course plated dinner paired with fine wines. The event featured talented local chefs de cuisine Oji Jaja, Alexa von Strolley, and Saleema Barclay.

Guests were tantalised with tastes of Shrimp Ceviche, with a Cucumber Vinaigrette, Cilantro Scotch Bonnet Oil and Garlic Chips with wontons. This was followed by a Salt Dough Baked Beetroot, which consisted of a decadent beet root dumpling paired with Mumm Brut Rose Champagne. Scotch bonnet peppers were steadfast on the menu, infused in just about every plate.

At the end of the evening, attendees were also surprised with signature charcuterie boards, coupled with gift certificates from The Butcher Block.

The fact that Jamaica is continuing to embrace a food renaissance is something Audrey McIntosh, head of private banking at NCB Jamaica Limited, celebrates: “The Jamaica Food and Drink Festival continues to promote the growth of Jamaican food culture and creates many opportunities and business for local vendors. Therefore, NCB’s choice to collaborate with the Festival was an easy one.”

On Sunday, ‘Brunch and Jazz’ was an ambrosial affair, with no luxury spared at the breathtakingly beautiful property, Clifton Mount in Newcastle, St Andrew. Invitees enjoyed servings from an oversized charcuterie board curated by Chef Simon Levy, against a lush backdrop of verdant hills. Guests were also gifted with a carefully selected baskets of spices and succulents courtesy of NCB Capital Markets.

The day’s viands were the handiwork of Chefs Charissa Skyers, Dominic Pearson, Christina Simonitsch, and Dawn Mitchell, who delivered a delectable menu. Among the highlights were Simo’s Chili Crisp Fried Eggs, with Garlic Herb Yoghurt and Saffron Brown Butter, a savoury seafood boil and a fresh kale salad with pepper jelly vinaigrette and crispy bacon croutons.

Tracy-Ann Spence, chief operating officer at NCB Capital Markets Limited, was pleased with the decision to join forces with the Jamaica Food and Drink Festival after the successful staging of the grand finale event, Brunch & Jazz.

“At NCB Capital Markets, we aim to provide our clients with delightful experiences. We are happy that the Festival gave us an opportunity to treat each patron to something innovative and extraordinary,” remarked Spence.

‘Vintage’ and ‘Brunch & Jazz’ were two of the most exclusive events held under the umbrella of award-winning local food experience.