A Jamaican Thanksgiving
Janet Silvera, Senior Gleaner Writer
Ken Williams' roasted turkey with cranberry sauce was the centrepiece, while chef Randie Anderson's special pumpkin soup and Dittie Guise's macaroni and cheese made with six different cheeses made remarkable side dishes as an intimate group of Jamaicans celebrated Thanksgiving last Saturday.
Williams, an American, and his better half, Guise, a Jamaican, who spent over 20 years in the United States, says the language of food is universal and preparing for giving thanks was simply a labour of love.
"The food preparations for what is an extensive meal usually starts a few weeks in advance," said Williams, who shared that Thanksgiving means a lot to him and is one of his favourite holidays to celebrate.
The actual cooking was done last Saturday morning and by 4 p.m., the dining room table boasted a menu that had side dishes that truly accentuated the meal.
For hors d'oeuvres, the couple did stamp and go, coconut breaded shrimp, vegetable spring rolls and a fruit and cheese platter. The main meal consisted of chef Randie's cream of pumpkin soup, Williams' roasted turkey with stuffing and Guise's famous macaroni and cheese.
The executive chef did most of the meal, placing his touch on the escoveitched red snapper, roasted beef, sautéed string beans, candied sweet potatoes, roasted yam, sautéed mixed vegetables, baked beans, corn on the cob and a green salad dressing.
Those with a sweet tooth were in for a treat from the ice cream, apple and cherry pies with whipped cream, vanilla cake, pumpkin pie and marshmallows.
Williams, a renowned photographer, whose amazing images are scattered throughout the fabulous five-bedroom home, was in heaven. Guise was also in a place of satisfaction, having delivered an event that brought immense warmth and great food together.
"For us, this is a reminder of what's important in this world, sharing a warmth for the beginning of the holiday that's been with us for generations," said the couple.