Tue | Nov 26, 2024

Taste of Jamaica

Published:Thursday | May 20, 2010 | 12:00 AM
Pause
Deboned chicken leg stuffed with grouper mousselline, accompanied by plantains, mashed potatoes, tropical fruit chutney, corn relish and sorrel reduction. This was prepared by Twisted Kilt's executive chef Marcia Farquharson.
This tropical drink, dubbed Summer Bounce is made of otaheite apple and mango blended with cherry pineapple and ginger.
George Miles, pastry chef at Rockhouse Hotel in Negril, created this cassava and June plum cheesecake with lime rum sauce (which was designed like a map of Jamaica).
The Jamaican flag never looked so edible and beautiful on pastry until Rockhouse Hotel's Fitzroy McKenzie did this tamarind Dragon Stout cheesecake with plum sauce.
Poached grouper topped with chocolate ginger crust accompanied by a tear-drop polenta with okra and finished with a shot of chilled Red Stripe Light Beer.
This delicious pork tenderloin crust with chilli flakes, black pepper, naseberry and pineapple, accompanied by braised chicken leg glazed with red wine, and served with rustic plantain, potato and pickled vegetables was done by chef Valentine McKenzie.
1
2
3
4
5
6

Sheena Gayle, Gleaner Writer

Western Bureau:

Friendly rivalry among chefs within the Culinary Federation of Jamaica brought out the best in food last weekend in Montego Bay at the Taste of Jamaica Food and Beverage Competition for junior and senior chefs.

The two-day culinary festival, held at the Montego Bay Community College, sought to highlight Jamaica's finest junior, executive and pastry chefs along with the best bartenders. Participants from several hotels along the north coast made their presence felt through food and beverage, as those who attended could not get enough of the beautiful display of culinary artistry.

From deboned chicken leg stuffed with grouper mousselline with plantain, mashed potato, tropical fruit chutney, corn relish and sorrel reduction to Napoleon of spiced chicken and shrimp roulade, these chefs spared no ingredient in creating delicious meals which continued to surprise the taste buds.

According to the chairman of the Culinary Federation of Jamaica (CFJ) and executive chef of Half Moon Hotel, Ravi Kiran Anne, "The idea behind this is to showcase Jamaican cuisine to a new standard and a new level; at the same time, we wanted to prepare young chefs for this year's Taste of Caribbean competition in Puerto Rico. Jamaica has an excellent cuisine but it needs to be elevated to the next level."

He further added that the level of participation was welcoming as it showed that culinary rivalry is still alive and that the younger chefs are interested in enhancing their skills. Some 27 junior chefs participated on Saturday and 13 senior chefs on Sunday, in addition, eight pastry chefs and 13 bartenders actively competed in the Taste of Jamaica Food and Beverage Competition.

The senior chefs were given 11 ingredients that they had to include in their dish. Chef of the Year went to Michael Dannecker of Hilton's Rose Hall Resort, Pastry Chef of the Year is Winston Murdock of Couples Resorts, Bartender of the Year Fitzgerald Haughton of Half Moon and Junior Chef of the Year Brugham Davis of SuperClubs Resort.

For executive chef of Couples Swept Away Resort Anthony Miller, the culinary festival was more than just putting pretty things on a plate.

"You have to consider flavour, you want when individuals or the judges taste your meal they are 'wowed' by all the flavours that are in it. The competition was great but challenging, and I am very enthused about participating as all chefs came with their A-game."