Ja’s culinary heritage shines at JHTA epicurean affair
Published:Thursday | September 12, 2024 | 12:10 AMJanet Silvera/Senior Gleaner Writer
WESTERN BUREAU:
At Montego Bay’s historic Rose Hall Great House, the air was thick with anticipation at the Jamaica Hotel and Tourist Association’s annual epicurean affair.
The centrepiece of the evening was Half Moon hotel’s succulent suckling pig, served with an array of uniquely Jamaican accompaniments.
Slow-cooked for some four hours, the chefs at the 400-acre resort served this delicacy with a homemade jackfruit chutney that gave the pig added flavour. What was evident at this booth was the fact that each dish was a testament to the island’s rich culinary heritage.
“Preparing this feast was no small feat. This pig was huge, about 30 kilos. The jackfruit was cooked, with a twist – a blend of spices that give it a whole new life,” explained Half Moon’s chef, Rudolph ‘Scotty’ Bailey.
As the evening progressed, the culinary delights continued to impress. David Gayle, chef de partie from Round Hill Hotel and Villas, proudly introduced his creations.
“We have cherry pork shoulder, escovitch fish, curry chicken, and our signature smoked marlin yam balls,” he announced.
Curious eyes focused on the yam balls, a dish that has become a hallmark of Round Hill’s menu. “The smoked marlin yam ball is one of our signature dishes,” Chef Gayle explained. “It’s made primarily with our native Jamaican yam, combined with a bit of mashed Irish potatoes to balance the starchiness. Inside, we stuff smoked marlin.”
The experience of tasting it was fabulous. The yam ball had a crispy exterior from the breading, but it was soft and smooth inside. When the heat touches the smoked marlin, it gives off a flavour reminiscent of bacon – though it’s not bacon, it has that same savoury, satisfying quality.
The culinary journey didn’t stop there. Chef Glenroy Walker of Kitchen 721 Limited stepped up, ready to present his unique twist on classic Jamaican flavours.
“We’re doing a little mashup tonight, an infusion of different flavours,” Walker began. “We have oxtail sliders with a French touch – garlic aioli, braised oxtail served in cocoa bread. We also have smoked pork belly sliders with Scotch bonnet pineapple chutney, pimento roast beef with a rosemary reduction, and soft shell fish tacos with all the goodies you can imagine.”
The crowd’s interest was piqued as he described the oxtail sliders. “People are used to oxtail over rice, full of bones. But here, we’ve braised the oxtail for hours, pulled it from the bone, and served it with a rich gravy inside cocoa bread. It’s like a sandwich, succulent and bursting with flavour.”
Ideally, the oxtail braises for about four hours on the stovetop. No pressure cooker was necessary, just time and patience to get perfect tenderness.
Across from Kitchen 721, RIU Resorts paid a special tribute to Jamaica, blending the island’s vibrant flavours with their national dish, paella. Their booth was a celebration of both cultures, with a striking presentation that prominently featured the Jamaican flag.
Divided into distinct sections, the cold station offered a stunning array of seafood, while the hot station featured the traditional Spanish dish. The hot station, in particular, drew attention with its rich, savoury offerings, bringing together the best of both culinary worlds.
As the night of culinary indulgence neared its end, the dessert section from Royalton Resorts stole the show. A spectacular display of creativity and skill, their centrepiece was a delicate chocolate shoe, dressed elegantly in pearls – truly a sight to behold. Accompanying the shoe were an array of perfectly crafted macaroons and a rich chocolate mousse that beckoned guests to indulge.
“What this booth showcases is the crème de la crème of pastry chefs,” an onlooker remarked. “These chefs have gone above and beyond, ensuring their creations capture the essence of sweetness.”
The admiration was palpable. “Fabulous, fabulous, fabulous,” echoed through the crowd as they marvelled at the desserts. “Look at the food, look at the talent that exists in this country. Spectacular!”
The Royalton pastry chefs had certainly left an indelible impression, turning their corner of the event into a sweet paradise.