Wed | May 1, 2024

The Chef’s Table provides an Epicurean feast at Jamfest

Published:Thursday | August 10, 2023 | 12:06 AMJanet Silvera/Senior Gleaner Writer
Pause
Executive chef Brian Lumley putting the final touch on his entree.
Janet Silvera
Executive chef Brian Lumley putting the final touch on his entree.
Secrets Resorts’ executive chef, Antonio Valerio. creating magic in the kitchen.
Janet Silvera
Secrets Resorts’ executive chef, Antonio Valerio. creating magic in the kitchen.
Chef Andre Sewell’s cannabis-smoked chicken, jerk chicken pate with balsamic jerk demi-glace, yellow yam fondant, ackee puree and micro greens.
Janet Silvera
Chef Andre Sewell’s cannabis-smoked chicken, jerk chicken pate with balsamic jerk demi-glace, yellow yam fondant, ackee puree and micro greens.
Chef Allaine Murray’s pepper pot soup finished with coconut cream and ginger in a flaky pastry dome.
Janet Silvera
Chef Allaine Murray’s pepper pot soup finished with coconut cream and ginger in a flaky pastry dome.
Chef Brian Lumley’s composed salad of mixed organic greens, grilled pineapple, breaded goat cheese, carrot ribbons and passion fruit roast scallion dressing.
Janet Silvera
Chef Brian Lumley’s composed salad of mixed organic greens, grilled pineapple, breaded goat cheese, carrot ribbons and passion fruit roast scallion dressing.
1
2
3
4
5

WESTERN BUREAU:

It was Epicurean but mixed with the colour and charisma of Jamaica.

Picture white-gloved synchronised service, tied with cannabis-infused dishes and menus sung in ‘Ms Lou’s’ popular dub poet style. Now, add fine wine and the pride of Jamaica’s 61st Independence.

That was this year’s The Chef’s Table, the premier addition to the fourth staging of Jamfest by Secrets and Breathless Resorts in Montego Bay.

It was an eruption of aroma inside the Secrets ballroom on Friday, August 4. Five chefs, two entrees, and the flavours of Jamaican vegetables, coconut cream, spiced beef, glazed asparagus, onions, and cannabis – yes, cannabis-smoked chicken – as Chef Andre’ Sewell’s first entree.

Other chefs were Brian Lumley, Andre Sewell, Antonio Valerio, Allaine Murray, and Latoya Diaz Jamfest ran from August 1-6.

THE CULTURE

No stones were left undone in preparation for the event, noted general manager Ricardo Dominguez.

“The culture of Jamaica is very rich and when you think about art, fashion, food, and music, we tried to put all of this together into a collage,” he explained during the event. “This particular opportunity is a great dining experience, with the voice of our vocal singers, and also the visual of how the food is presented.”

It was about lifting the appeal of Jamaican cuisine.

“Jamaican food has always been viewed as something very casual and not as elevated as French or Italian cuisine, and so on,” added Delrose Bahadure, director of entertainment at Secrets Resort, and the brainchild behind The Chef’s Table.

“The idea was to create a space where Jamaican food is elevated to a Michelin star level and also paired with wine. A lot of people think that Jamaican food is eaten only with beers or cold drinks, and we wanted to present a different take on that,” continued Bahadure.

It was different indeed, as violin players Caleb and Gabby Rodriguez strung out smooth reggae renditions back dropped by elegant lighting, excellent table decor, and a succulent pepper pot soup finished with coconut cream, ginger, and a flaky crust covering the bowl.

Guests literally had to ‘dig in’, cooling the effect with a cold shot of Stone’s Ginger Wine, a Jamaican favourite. And when the violins faded, singers Francoise Medley and Knolling King lifted spirits and smiles with humorous dub poet renditions of the menus, much to the guests’ amusement.