Tuesday on the Grill back to tantalise Kingston’s taste buds
Published:Friday | March 29, 2024 | 8:58 AMShanel Lemmie/Staff Reporter
Calling back on an oldie but goodie, The Jamaica Pegasus hotel is reigniting the flame of Tuesday on the Grill. Hosted at the poolside of the illustrious Kingston hotel, General Manager Brian Sang says they are overjoyed to welcome the public back into their midst.
“We started Tuesday on the Grill to create additional dining opportunities in the city but more so to make The Jamaica Pegasus the place of dining preference for the city,” he said. “Apart from creating additional restaurants for our loyal guests to come to, we want the Pegasus to be the happening place. On a Tuesdays, all roads should lead to The Jamaica Pegasus.”
Held every Tuesday, the long-standing tradition has had three stagings since their return. With resident chef Georgian Tucker at the helm, the evening boasts an array of offerings that she says is fit for any palate.
With pairings like roasted pumpkin soup with crayfish, and jerk lamb chops with a sorrel reduction, Tucker says unexpected pairings are the mark of any good chef.
“As a chef, one of the things you learn is how to pair things. For me, if I see an ingredient, it’s almost instinct, I know it will go well with something else.”
Adding to the sentiment, Sang shared, “On the menu we offer a little of everything for all the palates, so it is an easy-easy option to select from.”
“We want to cater to a very diverse crowd. We start very early so that the family can come out and have an in the week dinner. Not only that, but on a Tuesday a lot of people are not sure what they want to eat because it’s the end of the weekend.
Keeping the ‘grill’ in the name honest, the evening offered jerk lamb, jerk pork, jerk chicken and jerk sausage as well as live flambéing to keep up the drama.
Backed by the melodies of the Cool Tones Band, Sang lauded his excitement.
“I like that we have it so that groups can come to together. Apart from offering dinner and having a good time with the food ... just sitting down and having a lime. Pegasus is just the comfortable place to be.”
Though she has yet to retake her title as the ‘dancing chef’, Tucker said she is most excited to step out from behind the stove.
“It excites me, seeing the crowd and getting to interact with the crowd one on one as the chef. I’m not behind the scenes so I can talk to the people who are having my food and hear their feedback [on] it.”
With no end in the sight, Sang says as the weeks roll on they are focused on making their food the finest.
“The menu is gonna continue to be dynamic. We’re gonna continue to change it based on the feedback we get from our clients. Because we listen to our clients and we react in real time, but not only that, we want it to be the complete package; entertainment, dining and a comfortable space.”