Taste of tryall tantalises palates
A five bean salad, a breadfruit shooter paying homage to the taste buds, and chicken on sugarcane sticks were among the treats differentiating cooks and chefs at the 2016 Taste of Tryall last Friday night in Hanover.
Giving colour to a rounded plate, the staff at Serenity Villa creatively paired green, red kidney, black and broad beans with corn to satiate the eyes of the over 200 patrons who turned out for the fund raising event, aimed at raising funds to support education and health in the parish of Hanover.
The Serenity team used olive oil and salt and pepper to add a punch that a salad would need to set it apart in an otherwise mundane world.
As fabulous as the five bean salad was, it received stiff competition from a mouth-watering breadfruit drink, which was complemented with coconut rum and signature spices from Karma Bay Villa. The villa's executive chef Matthew George, would not reveal much of his secret ingredients, however, he gave those in attendance a lot to view with a dry aquarium decor, showcasing the villa's seafood theme.
Delicious looking meal
No chicken looked better than the Italian-styled - breaded, seasoned to perfection, cooked, then presented on a sugarcane stick. This delicious looking meal was the handiwork of chef Deon Thomas of Overlook Villa.
Although not a competition, Taste of Tryall, allowed the villa owners and their staff to show the creme de la creme that comes from their kitchens, and last Friday night they did not disappoint.
From curried jerked wings to the specially made ice creams, it was a night that food aficionados could appreciate, particularly because of the fabulous presentations at each station.
Anticipation Villa distinguished itself with eye-catching jerked chicken and vegetarian sushi, while Bouainvillea House's Asian inspired chicken and shrimp was a hit.
Harmony Hill went with India cuisine, while Pinnacle tried their hands at showing the versatility of oxtail - the Asian way.
The usual suckling pig being carved before your eyes was a given, beef tataki, escoveitched smoked marlin crostini, ackee and salt fish and even a chilli pizza, and mince and beans made it on to the menu of the chefs who outdid themselves.
If the J$15 million tally reported on Monday by chair Paula Kovinsky was anything to go by, the Tryall Fund is en route to making its J$25 million mark.
Food, good music, great conversations and an envious auction were order of the night.