Off the Menu makes final stop with Smirnoff at Pegasus
Published:Thursday | September 26, 2024 | 12:39 PM
The grand finale of the Jamaica Food and Drink Kitchen’s Off the Menu series was a culinary triumph, with The Jamaica Pegasus hotel pulling out all the stops to treat guests to an unforgettable evening. Held last Thursday, the event showcased a carefully crafted three-course meal under the guidance of Executive Chef Mark Cole. From the first bite to the final sweet indulgence, guests were taken on a flavourful journey, paired with Smirnoff cocktails.
The evening began with a lively mixology session led by Brian Broderick, where attendees were guided step-by-step in creating their own green apple-flavoured Smirnoff martini. The crisp, fruity flavours of the green apple perfectly complemented the smoothness of the Smirnoff vodka, setting the tone for the night ahead.
"We wanted to create a cocktail that was vibrant and refreshing, something that would both excite the palate and complement the rich flavours of the dishes Chef Cole has prepared. The green apple’s tartness, paired with Smirnoff’s clean finish, offers the ideal balance. It’s a bright, zesty start to what promises to be a flavourful journey,” Broderick shared.
As the mixology session wrapped up, Chef Cole took his place behind the stove, guiding guests through the preparation of the first course – the smoky tuna and avocado tartar appetiser. Guests eagerly followed his detailed instructions, delicately layering fresh tuna and creamy avocado, then topping it with a roasted garlic kale salad and mango caviar.
“It’s all about bringing out the natural flavours while adding a smoky depth that pairs beautifully with the subtle citrus undertones of Smirnoff,” Chef Cole explained as attendees plated their tartar, ready to experience the balance of textures and flavours in every bite.
For the main course, Chef Cole introduced a show-stopping balsamic-marinated pork tenderloin, served with a blackberry and grape reduction and pumpkin bruschetta . As guests marinated the pork and prepared the accompanying bruschetta, Chef Cole emphasised the importance of layering flavours and achieving the perfect sear.
“We wanted a dish that’s rich, bold, and full of contrasting flavours, and the balsamic marinade does just that, and the smooth finish of the Smirnoff cocktail creates a balance,” expressed Cole.
To cap off the evening, Chef Cole led the group in preparing a jerk sweet potato crème brûlée, a unique fusion of Jamaican spices and French technique. The creamy, spiced jerk sweet potato crème brûlée was topped with a delicate caramelised sugar crust, while white chocolate and berry shooters provided a delightful pairing.