Satisfying treats at Brunch and Tee
Jewel Resorts chefs used a mimosa to synchronise the taste buds at the Sagicor's 'Brunch and Tee' on Sunday at the Runaway Bay Golf Club's Great Escape Restaurant in St Ann.
In photo: A delicious cheese plate on display at the Jewel Runaway Bay Golf Club at the Sagicor Bank Corporate and Commercial Brunch and Tee.
The tasty mix of orange juice and champagne really was the beginning of what became not only exciting burst of flavours in the mouth but ideally par for the course, as guests journeyed on a food junket.
For the innovative team of cooks, the fabulously attractive food stations boast the names, 'Par Four', 'The Fair Ways', 'Four', '9th Hole' and 'Golf Cart', aptly making an impression in the mind long before it reached the sensory receptors.
In photo: Delicious carved thyme and garlic roast beef were hand sliced by the chefs for each guest.
Ninth Hole was home to the national dish ackee and salt fish, fried dumplings, sauteed callaloo and a delicious shrimp rundown Basmati rice with fresh mint and cashew, and grilled chicken with passion fruit butter completed this halfway journey to what would make up an 18-hole championship 'course'.
In photo: Mouth-watering marinated cucumber and sun ripened tomatoes added an al fresco element to the event.
Mountain greens, marinated cucumber and sun ripened tomatoes, penne pasta with jerked chicken, pineapple coleslaw, tropical fruits and cheeses found comfort at the station called 'The Fair Ways', while the Golf Cart Pasta Station, wore bow tie pastas, chicken, shrimp, and condiments galore such as coconut Alfredo, pesto and jerked marinara.
Par Four, had a sweet tooth and made no apologies whatsoever for his banana bread, croissants, Danish, mini assorted cheese cakes, fruit tarts, cookies, chocolate brownie, marble cakes, macaroons and lychee creme brulee.
In photo: Sagicor Bank client Charmaine Martin, displays a yummy plate from the buffer offerings at the Sagicor Bank Corporate and Commercial Brunch and Tee.
To top off a day spent sipping and painting, with little or no effort the culinary team had a carving station of thyme and garlic roast beef at a section tagged 'FOUR'.
Brown sugar spiced rubbed porkloin and whole roasted suckling pigs with mango barbecue sauce completed a day well spent.