Palates pleased!
Chef Stewie serves up tasty bites at Sagicor Foundation brunch
Published:Thursday | February 5, 2026 | 12:08 AMNyoka Manning/Gleaner Writer
The Sagicor Foundation Brunch Experience with the 2026 Patrons unfolded as a carefully paced culinary showcase, positioning food as both centrepiece and connector in the lead-up to the Sagicor Sigma Run. Hosted at Broken Plate, the all-inclusive brunch brought together corporate leaders, creatives, and partners over a menu that balanced indulgence with intention. At the helm was chef and co-owner Damion Stewart, popularly known as Chef Stewie, who approached the menu with the same philosophy that defines Broken Plate’s culinary identity.
“I approached it the same way I do when creating any menu,” Stewart explained to Food. “I aimed to balance flavours by incorporating Jamaican staples and adding a touch that elevates local ingredients.” The response, he noted, was immediate and enthusiastic, with several dishes emerging as clear favourites throughout the afternoon.
A sushi station set the tone early, offering spicy salmon and avocado rolls, vegetable rolls, and an inventive oxtail roll that drew steady traffic. The latter proved to be a talking point.
For Stewart, the inspiration behind such pairings is rooted in curiosity and experience. “All my dishes are inspired by things I’ve tasted in my travels,” he said, adding, “Walking through a supermarket and seeing a new ingredient often sparks an idea, but nothing beats fresh ingredients. That’s really the key to a successful menu.”
That commitment to seasonality was evident in the ackee, shrimp, and callaloo stir fry, a dish that resonated deeply with guests. Stewart described it as both personal and timely. “We’re grateful that ackee is in its prime now. Post-Melissa, I didn’t know if having ackee in such abundance would even be possible or affordable,” he said. “Growing up, I always loved ackee and callaloo together. Adding shrimp was my way of giving that boyish favourite a more adult personality.”
Other standout offerings included honey miso salmon and oxtail pizza — two dishes Stewart identified as the most popular on the day. The salmon, glazed and delicately balanced between sweet and savoury, appealed to diners seeking refinement, while the oxtail pizza delivered comfort with a creative twist, underscoring Broken Plate’s ability to reinterpret Jamaican flavours without losing their essence.
The menu continued to unfold with fried dumpling canapés, mini steak, and egg brioche sandwiches, shrimp and duck spring rolls, and an à la vodka pasta that offered richness and familiarity. According to Stewart, designing the menu required a deliberate understanding of the room.
“Food for me is fun.” he said. “I stretch my imagination to appease the palates that will be in any space I cater to. I looked at classic brunch dishes and asked how I could put my twist on them.”
The à la vodka pasta brought a touch of indulgence, appealing to guests looking for something rich and comforting while still fitting seamlessly into the brunch format. Stewart described it as a crowd-pleaser by design. “Not every dish needs to challenge you,” he explained. “Some dishes are there to make you smile, to make you feel good. That’s just as important.”
Rounding out the experience was Belgian chicken and waffles finished with a hot honey drizzle, striking a satisfying balance between savoury and sweet. Throughout the afternoon, guests also dined alongside 2026 patrons dancehall artiste Kemar ‘Ding Dong’ Ottey and World Champion Oblique Seville.
Beyond the food itself, Stewart hopes guests left with a deeper appreciation for the full dining experience. “Broken Plate is known for curating great brunch and dinner moments,” he said. “Kwasi and I believe dining out should be a whole package — eating well, drinking well, and having a great time. And given what Hurricane Melissa did to the country, any part we can play in rebuilding, we will continue to do so.”
Looking ahead, Stewart hinted at an ambitious year for the brand. “This will be one of our best years yet,” he said. “We’re set to unveil two new concepts that promise to delight guests in entirely new ways.”