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Savour Jamaica Supper Club

Published:Thursday | July 4, 2013 | 12:00 AM
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Beef fillet tataki with onion ponzu and garlic crisps was the third course served at Savour Jamaica.
The opening course at Savour Jamaica, Otsumami consisting of king crab Nanban-zuke, tea smoked salmon with puffed rice, and green chilli salsa.
Seared tuna sashimi with jalapeño dressing was one of the culinary delights at the Savour Jamaica last Saturday.
Executive chef Scott Halsworth, of the Kurobuta Restaurant in London (foreground), and his assistants put the finishing touches on the Sumomi at the Savour Jamaica event staged by former Miss Jamaica Universe April Jackson last Saturday night. Photos by Paul Clarke
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Claudia Gardner, Assignment Coordinator

WESTERN BUREAU:

April Jackson's Savour Jamaica Supper Club event at the Iberostar Grande in Montego Bay was a well-supported one and could be an indication of even better things to come, when the former Miss Jamaica Universe takes the event to other resort areas across the island.

The eight-course Japanese-themed dining experience started off with Otsumami - king crab, Nanban-zuke combined with tea, smoked salmon with puffed rice, and green chilli salsa, followed by seared tuna sashimi with jalapeno dressing. The preparation of the dishes was led by London-based executive chef Scott Halsworth.

"The dishes were complemented by a plethora of wines, courtesy of Caribbean Producers Jamaica. From New Zealand - Opawa, Sauvignon Blanc, Twin Island, Marlborough; Australia - sparkling rose, pink, Yellowglen, Riesling and Wolf Blass, while Zinfandel, Coppola were the California wines served.

The main courses included barbecue pork belly buns with spicy peanut soy, prawn miso-zuke with spicy shiso ponzu, pickled pumpkin and slow-cooked beef short ribs with mustard teriyaki sauce and sweet daikon.

Topping off the experience were desserts of iced nougat parfait with tropical fruit, shochu sauce, and green apple-jasmin sorbet.

"Tonight is to set the tone for what's to come," Jackson told Food during the cocktail reception which preceded the event. "We chose Montego Bay because there aren't any Japanese restaurants here, and we have the opportunity to host one of the greatest Japanese chefs, so it's only appropriate that we came here to do it."

She notes that, among the future objectives of Savour Jamaica, is to showcase Jamaican food and attract tourists from North America and the United Kingdom.

"When we build our reputation, I hope that's going to see the dream realised , and we will be hosting a three-day international event where we bring in the greats, but we will also showcase our greats, because culinary tourism is a big market and it is growing. Gone are the days when it is just about the beach and the sun," she said.