Sheena Gayle, Gleaner Writer
Fund-raising never tasted as good as it did at last weekend's culinary showcase looked at the fourth staging of Taste of Tryall at Tryall Club in Hanover.
Firing up the taste buds under the theme, Jamaica 50, 70 Tryall Club villa chefs epitomised the concept of world-class cuisine with an authentic Jamaican twist that left everyone at the event with an orgasmic food experience.
Taste of Tryall is the largest fund-raiser for the Tryall Fund, a charitable organisation focusing on education and health initiatives in the parish of Hanover. All monies raised during the event go directly to the fund's community programmes.
Harmony Hill villa chef, Lennox Peters, had guests salivating over his delicious jerk duck croquet with orange gastric that had the rich flavours of local spices stimulating the taste buds with each bite. His culinary ingenuity in pastry was also evident in his champagne cupcake with beet-root frosting that had the right balance of texture and sweetness.
In keeping with the 'Jamaican-ness' of the event, chef Stephen Salmon of Twin Palms Villa did a wonderfully delicious stuffed chicken breast with callaloo and cheese and sautéed vegetables with cauliflower.
A Jamaican twist was added to the concept of smoked marlin by chef Stalrett Russell, who did her escoveitched smoked marlin on top of bammy.
This year's Taste of Tryall featured the renowned Jamaican mento band The Jolly Boys, who offered a truly Jamaican experience.
According to the Tryall Fund's chairman, Terri McGraw, "The money raised each year allows us to continue to increase: our basic school's 'Success by Six' initiative, educational scholarships each year to top performing students as well as support our medical and dental clinics for communities in Hanover."
She further added that with the success of their previous fund-raising event, they were able to increase the programme by expanding and adopting three additional schools in Hanover and awarded 28 academic scholarships.