Fri | Oct 19, 2018

The gastronomic getaway of Appleton Estate's Epic Grill and Chill

Published:Thursday | July 19, 2018 | 12:00 AMKrysta Anderson/Gleaner Writer
Chef Shea Stewart of Elite Kreations chills with his grilled masterpieces, alongside their perfectly paired intoxicating mixes.
The beautiful bonfire became a nice highlight, blazing the spicy night with the added indulgence of marshmallows.
Appleton Estate Epic Grill N' Chill would not have been complete without the amazing variations of the Appleton persuasion.
The jelly man skillfully supplied guests with refreshing coconut water for the hot summer's day.
The blissful union of succulent pork, marinated with pimento seeds, thyme, scallion and scotch bonnet pepper, coated with crushed pimento, then grilled and brushed with a flavourful mango barbecue sauce with Appleton Estate Reserve Blend's Joy's cocktail.
Tender breast and thigh quarters, marinated in a simple brine of salt, sugar and aromatics, and grilled over an open flame.
Life just got sweeter when tasty grilled jumbo shrimp on a bed of gourmet potato salad with grilled vegetables, is paired with Appleton Estate Reserve's brown sugar daiquiri.
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Good food, great friends and even greater fun! This season wouldn't be complete without a barbecue, and last Saturday, specially invited guests ditched the city for a totally gastronomic getaway, courtesy of rum masters Appleton Estate and culinary specialist, Chef Shea Stewart of Elite Kreations.

Shuttle buses and cars made their way to the Longboarder Bar and Grill in Morant Bay, St Thomas, for the Epic Chill and Grill adventure. After receiving their welcome drink, the Peach Estate, casually chic attendees stepped into a tropical oasis of lush greenery overlooking the sea of beautiful blue softly crashing against the shore. Enchanting aromas lingered in the clean, open air, as sun-kissed bodies basked in a cool summer's bliss. The hearty chicken and vegetable soup, coconut water and unlimited welcoming mix all gave way to an exciting epicurean escape.

Public Relations Brand Manager for Appleton Estate, Alison Moss-Solomon, offered a warm greeting to those present on behalf of the Appleton Estate Reserve Blend team. From there, she introduced Appleton Estate's Senior Blender, David Morrison, who started off the palatable proceeding by taking us on an intriguing journey into the wonderful world of food and rum.

 

Intoxicating mixes

 

Showcasing versatility at its finest, with the culmination of flavours and weights, Morrison presented three intoxicating mixes of the Appleton Estate Reserve with three mouthwatering dishes. First up was the brown sugar daiquiri, a lovely twist on a classic with the help of local brown sugar and syrup. Bringing out its citrus flavour, this sweet sensation was paired with a tasty grilled jumbo shrimp served with a tossed green salad and balsamic vinaigrette.

Next, Morrison escorted us to an epic display of chopped sausage and bell pepper stir-fry, accompanied by gourmet potato salad with grilled vegetables. The pairing with, you guessed it, The Epic, a light and refreshing drink guaranteed to rejuvenate your palate, worked well in weight with light stir-fry. And the last, but certainly not the least combo, shattered the first two in flavour. Savour succulent pork, marinated with pimento seeds, thyme, scallion and Scotch bonnet pepper, coated with crushed pimento, then grilled and brushed with a flavourful mango barbecue sauce, alongside tender breast and thigh quarters, marinated in a simple liquid mix of salt, sugar and aromatics, and grilled over an open flame. Salivating yet? A heavier drink to accentuate a heavier dish, the two married in exotic flavour, tantalising taste buds to a happily ever after.

In no particular order, guests were then invited taste the pairings for themselves, in an all-you-can-eat-and-drink fashion (and, of course, were asked to drink responsibly), making this Appleton Grill and Chill an truly epic experience!

krysta.anderson@gleanerjm.com