Tue | Jul 25, 2017

Tru-ly Delicious

Published:Thursday | February 25, 2010 | 2:00 AM
Five spice rack of lamb in tomato coins, clipped mint, lychee salad with mango and carrot. - photos by Sheena Gayle/Gleaner Writer

Sheena Gayle, Contributor

The inspired decision to fuse Tru-Juice products with gourmet cuisine, resulted in a deliciously successful evening of fine dining at the Tru Dinner at Marguerite's Seafood by the Sea restaurant in Montego Bay last Friday.

Following the resounding success of
The Gleaner
-sponsored Restaurant Week last November, Marguerites Seafood by the Sea teamed up with Tru-Juice to offer their twist on exquisite culinary skills, which had foodies salivating after each bite.

Food lovers had an opportunity to experiment with the taste buds through the six-course meal filled with invigorating flavours from the Tru-Juice line of natural juices such as guava and pineapple, June plum, mango and carrot, sorrel, and soursop.

The first course had flavours from Tru-Juice guava and pineapple peppered shrimp dancing on the taste buds with each bite.

Paired with a Tru Juice guava and pineapple Martini, the meal fired up the appetites of foodies who wanted more.

Diners had a renewed appreciation of our local June plum as the Tru-Juice June plum drink and thyme chicken meal underscored the power of this flavour-filled fruit as it was served with picked ginger, callaloo, fried goat cheese and golden apple reduction, and paired with Tru-Juice June plum Martini.

The mountain greens with wild cherries was an excellent palate cleanser with its carpaccio of pear, feta, candied pecans and Tru-Juice cherry vinaigrette. With its soft, sweet and rich flavours, diners hailed the five-spice rack of lamb, drizzled with Tru-Juice mango and carrot as the ideal way to re-engage their palates and welcome this delectable dish.

All dishes were served with a Smirnoff infused Tru-Juice Martini and sorrel glazed salmon in sautéed mushroom, trio of pepper and corn salad, and a wasabi mashed potato caressed the tastebuds like never before.

A Tru-Juice soursop mousse with Scotch bonnet cookie tuile offered a stimulating close to an evening of Tru-Juice-inspired meals which will resonate throughout the culinary industry and inspire others to experiment with the citrus blends of naturally flavoured drinks.