Friday Grill at THE Courtleigh

Keisha Shakespeare-Blackmore, Staff Reporter

There is a new Friday night hangout spot with great food to unwind from a hectic week - The Courtleigh Hotel & Suites Friday night barbecue grill.

Last Friday, September 24, the hotel launched its grill night at its poolside. Sales manager for the hotel, Celia Steele, told Food that the event will provide a unique alternative to after-work activities at an affordable price. With menu items starting at $990, patrons can choose from signature dishes such as Jack Daniel's jerk pork, Absolut salmon, smoked salt fish pot pie, Appleton V/X-infused plantains and Absolut cream callaloo. With the hotel partnering with J. Wray & Nephew, each meal will be served with a complimentary signature drink which includes, Absolut Peartini, Jack Attack or Peach Estate.

Guests at the launch got first dibs on sampling some of the scrumptious meals prepared by Chef Mark Dekrines. The Absolut smoked salt fish potpie was divine. Pieces of smoked salt fish with the crust of the pie complemented by hefty chunks of vegetables melted in your mouth and the vodka flavour made it even more delectable. There was also grilled salmon with Absolut cream callaloo and Martini tomato sauce. 'Sinful' and 'delicious' are the only two words to adequately sum up this dish. The callaloo was crisp yet creamy and the salmon had a lovely buttery taste. The Martini tomato sauce added that extra kick that provided an explosion of flavours.

The night also saw Wray & Nephew's David Walton challenging chef Dekrines to a grill-off. As the grill heated up, sweat came pouring down Walton's face, as he seemed to have bitten off more than he could chew. Nonetheless, he did not back down as he added some Appleton to his barbecue chicken while Chef Dekrine skilfully turned his, as he knew his way around the grill all too well. In the end, both did their thing and Walton stood on his own and they both gave guests an entertaining performance. As to the taste, Food will try it some other time.