Wed | Sep 18, 2019

‘Jammin’ Jerk Wenzdeh’ by the ocean

Published:Thursday | September 5, 2019 | 12:20 AMJessica Harrison/Gleaner Writer
Vibe along with the jerk BBQ mushroom medley paired with jerk corn on the cob.
Jerk BBQ ribs with mashed potatoes.
Colin Smith dives into the succulent jerk wharf dawg.
Check out the Jerk Salmon!
Yummy jerk vegan quesadillas.
The mouth-watering jerk wharf dog with French fries.
Ryan Reid, Chairman of First Rock cuts into the jerk salmon while enjoying some 80s hits.
Jerk tandoori chicken skewers with curried potato balls
Marcus Christian, Management Officer at the US Embassy enjoys Jerk BBQ Ribs during Jammin Jerk Wednesdays at Ribbiz Ocean Lounge
Neil Lawrence, CEO of Growth Tech flashes us a smile with his Jerk Tandoori Chicken Skewer in hand.
Christine Benjamin, Financial Solutions Manager at JMMB, enjoys the Jerk Corn on the Cob during Jammin Jerk Wenzdeh.
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Wednesdays just got a whole lot more exciting as Ribbiz Ocean Lounge launched their new jerk menu with 17 new and exciting dishes with four categories: pork, chicken, vegan and seafood. The atmosphere is definitely for a more mature crowd with an appetite for that ‘old time rock and roll’, like Bob Seger said he prefered in the ‘70s.

The popular ocean lounge promises a night of hits from every genre, going as far back as the ‘70s, ‘80s and ‘90s to those who dare to explore the wonders of the sweet Jamaican jerk spices, infused with their favourite everyday meal.

Food was invited to the launch of this amazing concept and we tried one dish from every category in order to give you a raving review. Let’s dig in!

The jerk tandoori chicken skewers came out beautifully plated and paired with evenly fried curried potato balls. The chicken is tender and full of flavour all on its own but the real deal is the Ribbiz barbecue sauce. Dip it or drizzle it on your skewer and the Jamaican in your soul will be grateful that you did. Next, we had the jerk salmon. If fish is your go-to order when you go out, the flavour profile of this dish will blow you away. Ladies and gentlemen, without overpowering the actual flavour of the fish, Ribbiz managed to jerk the salmon enough to give it a perfectly even colour while allowing your tastebuds to experience a burst of flavour down to the very last bite. With two scoops of creamy mashed potatoes, ribbiz seals the seafood deal with this mouthwatering delight.

Vegans, vegetarians, health conscious beings, perhaps just a regular jane or john looking to try something new, we highly recommend the jerk barbecue mushroom medley. We’re talking about tender mushrooms that almost melts away in your mouth in a barbecue jerk sauce with crisp strips of red and green peppers to add texture. You might find yourself searching your plate to see if you’re really not eating meat. Lastly, the jerk wharf dawg. A jerked pork sausage cradled in grilled hardough bread and topped with lettuce, tomatoes, bacon, mustard, mayonnaise and ketchup. To top it off the chef added bite size bits of jalapeno peppers. Having it with hot french fries on the side will definitely fill you and leave you satisfied.

So, see you by the ocean next ‘Wenzdeh’?

jessica.harrison@gleanerjm.com