Taste of Tryall delights

Karrie Williams, Gleaner Writer

Aptly dubbed the savoury fundraiser in Western Jamaica, Taste of Tryall once again lived up to expectations, offering fine cuisine in a luxurious atmosphere.

Held at the Hanover-based resort on November 29 the fundraiser, now in its fifth staging, was developed from an initiative of the Tryall Fund, to support education and health initiatives in the parish of Hanover.

Chefs from more than 70 exclusive villas at the resort, came out to present a wide range of gastronomic delights, personalised to reflect their unique culinary styles.

In a spirit of friendly rivalry, chefs eagerly enticed guests to sample their various creations. However, not much encouragement was needed, because the dishes had the guests salivating on sight.

Everyone present took turns, at the various stations, sampling the delectable dishes. Among the dishes that stood out this year were barbecued chicken drummets and callaloo quiche made by chef Stephen Salmon of Twin Palms Villa, and Jamaican ackee and salt fish cake with pickled watermelon and callaloo aioli made by chef Fitzroy Reid of Anticipation Villa.

Roundhouse Villa's Robert Rall, with his speciality of a roast suckling pig served with callaloo rice, also generated much interest.

Foodies will agree that no dish is complete without the right libation. That was available in abundance from Appleton Rums and Caribbean Producers Jamaica.

After the culinary treats, guests took to the dance floor, to bring the curtain down on yet another successful staging of Taste of Tryall.