Whisky and salmon delight at Ja Food and Drink’s Off The Menu

The Jamaica Food and Drink Kitchen’s Off The Menu series continued to impress with the second instalment of its five-week run, offering an immersive culinary experience. This time, the spotlight was on The Courtleigh Hotel and its executive chef, Johann Zwahlen, whose curated menu delighted the discerning palates of the guests in attendance, along with the Johnnie Walker whisky berry cocktail crafted by mixologist Brian Broderick.

The evening’s culinary showcase featured butter salmon, paired with sweet potato, bok choy, and a soy ginger glaze, “Our goal was to take familiar ingredients and elevate them to create something truly special. The key is in the details, from the way the salmon is seared to how the glaze is layered on, enhancing the natural flavours without overpowering them,” shared Chef Zwahlen.

Chef Zwahlen guided guests in searing their salmon to perfection in olive oil, allowing each side to develop a beautiful golden crust. After setting the fish aside, attendees were instructed to prepare the soy ginger glaze by sautéing chopped ginger and garlic, then deglazing the pan with a mixture of soy sauce, oyster sauce, sugar, and a touch of heat from Scotch bonnet chilies. Some guests, intrigued by the interplay of Johnnie Walker Black Label flavours, even opted to pour a splash of the whisky into the soy glaze, adding an unexpected yet delightful twist to the dish. As the sauce reduced to a rich consistency, the salmon was reintroduced to the pan, soaking up the glaze’s umami richness.

Accompanying the salmon was creamy sweet potato, made by boiling large sweet potatoes until tender, then incorporating butter and coconut milk for a smooth texture. The dish was completed with a bed of bok choy and a garnish of microgreens and sesame seeds, adding a touch of freshness and crunch.

The real pièce de résistance, however, was the pairing of the dish with the Johnnie Walker whisky berry cocktail, which attendees crafted under the guidance of mixologist Brian Broderick. The cocktail, with its smoky undertones and vibrant berry notes, proved to be the perfect complement to the evening’s star dish. The drink played off the dish’s rich, savoury flavours in a delectable way.

“We wanted to showcase the versatility of Johnnie Walker in a new and exciting way. The whisky berry cocktail not only paired beautifully with the meal but also offered guests an opportunity to interact with their food and drink in a creative manner,” said Lasana Wilson, Johnnie Walker’s junior brand manager.

The evening concluded on a sweet note with a Jamaican chocolate mousse, topped with coconut brittle and coconut cream – a nod to local flavours with a sophisticated twist.

lifestyle@gleanerjm.com