Sun | Oct 22, 2017

CPJ CRU Bar and Deli cook up a storm for Gleaner's administrative professionals

Published:Thursday | April 30, 2015 | 12:00 AM
Cajun shrimp and grilled sirloin served with fresh fruit and vegetable salsa, and rice pilaf.
The delectabe chocolate indulgence cake.
Grilled lamb chops, with mozzarella sticks garnished with mint jelly sauce.
The shrimp and vegetable pasta.
The pumpkin bisque soup.
The red mixes are the Remy Martin kiss - Remy Martin and cranberry juice, and the yellow mixes are the Remy Martin Sunrise - Remy Martin with orange juice and cinnamon sticks.
Christopher Hyatt, mixologist at CRU bar and deli, pours Remy Martin.
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It was a fun-filled day for The Gleaner Company's administrative professionals who were fÍted in the beautifully decorated CRU boardroom at CPJ CRU Bar and Deli last Wednesday in recognition of Administrative Professionals Day.

Before lunch was served, mixologist Christopher Hyatt introduced two very special cocktails - Remy Martin Sunrise, made from Remy Martin, orange juice and cinnamon sticks, and the Remy Martin Kiss, made from cranberry juice and Remy Martin, among fruit juices and vino. This was a great starter for those present.

Executive chef Damion Stewart made the day worth-while by preparing everything just right - from appetiser to entrÈe to dessert.

The rich, scrumptious pumpkin bisque soup made way for the entrÈe of Cajun shrimp and grilled sirloin steak served with fresh fruit and cucumber salsa, accompanied with rice pilaf. There was also shrimp and vegetable pasta and grilled lamb chops, with mozzarella sticks garnished with mint jelly sauce.

In preparing these dishes, Stewart noted that the major ingredients used in the sauces were CPJ's coconut milk, Rosemount Cabernet Sauvignon, celery, and fresh cracked pepper. As for the rice pilaf, Stewart told Food he created it his way to make it delicious and enjoyable every time.

Stewart told Food that his dishes are inspired by the ingredients that are available to him at the time. "Whenever I create a dish, the first thing I do is take a walk in CPJ market and see what is available. That is always my inspiration - using what we have at CPJ and turn it into a work of art. That is the upside of having the market as your store house."

Stewart is able to pull off the taste he needs by keeping it simple at all times, and noted that the market's steak requires very little seasoning when preparing. "It is the best steak that is out there in the market 'on the record'. So for the steak, we utilise salt, black pepper and garlic powder," he explained.

The delicious dark chocolate indulgence cake was the icing on top of a wonderful afternoon.

cathy.risden@gleanerjm.com