More than a taste of Tryall

Published: Thursday | November 29, 2012 Comments 0
Lennox Peters' Champagne cupcake with beet root frosting. - Photo by Sheena Gayle
Lennox Peters' Champagne cupcake with beet root frosting. - Photo by Sheena Gayle
Breadfruit salad by chef Roslyn Wright of the Poinciana Villa at Taste of Tryall in Hanover over the weekend.
Breadfruit salad by chef Roslyn Wright of the Poinciana Villa at Taste of Tryall in Hanover over the weekend.
This jerk duck croquet with orange gastric by chef Lennoz Peters of Harmony Hill Villa, was a hit with everyone who tried it at Taste of Tryall.
This jerk duck croquet with orange gastric by chef Lennoz Peters of Harmony Hill Villa, was a hit with everyone who tried it at Taste of Tryall.
Sorrel glazed pigstail by chef Kirk McCormack of Eureka Villa.
Sorrel glazed pigstail by chef Kirk McCormack of Eureka Villa.
Stuffed chicken breast with callaloo and cheese and sautéed vegetables with cauliflower.
Stuffed chicken breast with callaloo and cheese and sautéed vegetables with cauliflower.
Caribbean jerk salad.
Caribbean jerk salad.
Coffee brine pork with Jamaican potatoes and yam accompanied by sauteed vegetables.
Coffee brine pork with Jamaican potatoes and yam accompanied by sauteed vegetables.

Sheena Gayle, Gleaner Writer

Western Bureau

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.

Share |

The comments on this page do not necessarily reflect the views of The Gleaner.
The Gleaner reserves the right not to publish comments that may be deemed libelous, derogatory or indecent. Please keep comments short and precise. A maximum of 8 sentences should be the target. Longer responses/comments should be sent to "Letters of the Editor" using the feedback form provided.
blog comments powered by Disqus

Top Jobs

View all Jobs

Videos