Sun | Oct 21, 2018

Palates delighted at JHTA Food and Wine social

Published:Thursday | August 21, 2014 | 12:00 AM
These fruitcakes were made by executive pastry chef Alecia Baker from Sandals Resorts, Montego Bay.
Seafood casserole prepared by Riu, Montego Bay.
Michael Myrie, a chef in training at Kenilworth HEART Academy, is all smiles as he whips up a flambé .
This jerked chicken pasta made by award-winning executive chef Ainsley Lambie of Coyaba Beach Resort was a palate pleaser at the JHTA social.
Jackfruit cheesecake, courtesy of Holiday Inn SunSpree Resort.
This seafood terrine white shrimp mousse was prepared by Royalton White Sands. - Photos by Karrie Williams

Karrie Williams, Gleaner Writer


Jackfruit cheesecake, stuffed jerked rabbit, suckling pig and paella were among the scrumptious dishes featured at the JHTA, Montego Bay Chapter, epicurean adventure, held last Saturday night at the Rose Hall Great House in St James.

Branded as a celebration of Jamaica's cuisine, where food and wine were paired, the event brought out executive chefs from several of the local hotels, who went all out to showcase their top-notch culinary skills.

Palates were teased and some out rightly seduced by the extravagant array of goodies on display at the various booths, each aiming to surpass the other with new and exciting recipes.

A stuffed crab shell by Tryall Club was a hit with patrons, but it was the Spanish national dish, paella, prepared by Riu Montego Bay, which proved to be the favourite for the night. Made up of an intriguing mix of ingredients, including rice, mussels, crabs, shrimp, calamari, lobster and mixed vegetables, this dish delivered carnival of vibrant flavours with every bite, and the never-ending queue of patrons at the booth proved that everyone wanted to have a taste of it.

Chefs from Coyaba Beach and Round Hill resorts were also kept busy preparing additional meals, as their booths were also well supported. Coyaba's seafood pasta was absolutely delicious and Round Hill's smoked marlin yam balls and watermelon surprise also went down very well.

Royalton White Sands created a chocolate heaven of decadent truffles, each individually garnished for added appeal. The five-star resort also displayed an exciting selection of hors d'oeurves, including, sea scallops alla caprese, seafood terrine white shrimp mousse and Caribbean yellowtail snapper ceviche, all of which tantalised the taste buds.

Half Moon's jerk pork served with white bread roll was also delicious. So, too, was Sunset Beach Resort, Spa and Water Park's suckling pig, and breadfruit and raisin stuffing.


To wash everything down was an abundance of wines provided by Caribbean Producers Limited and a range of mixed drinks from Appleton and Skyy Vodka. Café Blue provided a range of both hot and cold coffee delights throughout the night.

Organiser of the event, Dell Rochester, lauded the fourth annual staging of the fundraiser as a success.

"Tonight, we give all of the hotels an opportunity to showcase what their food and beverage talent can do, and we are pleased with the outcome. It's also for a great cause, because the money that's raised is used to support children's education in Montego Bay," he explained.

The event was jointly sponsored by CPJ, Glar Lighting, Wisynco, HEART/Trust NTA Kenilworth Academy, Appleton Jamaica Rum, Pure Country Juice, Crazy Jim Ice Cream, Goddard Catering, Rose Hall Developments Limited, Tropical Tours, and several others.