Tue | May 28, 2024

Tuesday on the Grill back to tantalise Kingston’s taste buds

Published:Friday | March 29, 2024 | 8:58 AMShanel Lemmie/Staff Reporter
Chef Georgian Tucker (left) and Jamaica Pegasus hotel General Manager Brian Sang share a laugh.
Chef Georgian Tucker (left) and Jamaica Pegasus hotel General Manager Brian Sang share a laugh.
Mr. Brian Sang, General Manager of the Jamaica Pegasus Hotel (centre),  Mr. Maurice Bryan, Sales and Reservation’s Manager of the Jamaica Pegasus Hotel (left) and Alrick Sucki, Operations Manager at the Jamaica Pegasus Hotel (right) sharing a monent at t
Brian Sang, general manager of The Jamaica Pegasus hotel (centre), Maurice Bryan, sales and reservation’s manager and Alrick Sucki (right), operations manager, share a monent at Tuesday on the Grill.
There’s no dinner if there’s no pasta.
There’s no dinner if there’s no pasta.
Shredded chicken is a favourite at any buffet.
Shredded chicken is a favourite at any buffet.
Jerk lamb chops are one of Chef Georgian Tucker’s specialties.
Jerk lamb chops are one of Chef Georgian Tucker’s specialties.
Flambéed pepper shrimp, prepared on the spot, was one of the night’s hits.
Flambéed pepper shrimp, prepared on the spot, was one of the night’s hits.
Chef Martienno Hylton serving up his signature Pepper Shrimp Flambée.
Chef Martienno Hylton serving up his signature pepper shrimp flambée.
The Vegetable Marinara by Chef Aaliyah Ferron was one the few meatless options.
The vegetable marinara by Chef Aaliyah Ferron was one the meatless options.
There was no shortage of desserts during this Tuesday night feast.
There was no shortage of desserts during this Tuesday night feast.
The Jamaican staple, potato salad.
The Jamaican staple, potato salad.
Resident chef at the Jamaica Pegasus Hotel Georgian Tucker is ready to invite the city into her kitchen.
Resident chef at The Jamaica Pegasus hotel, Georgian Tucker, is ready to invite the city into her kitchen.
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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.”

shanel.lemmie@gleanerjm.com