Jamerican Thanksgiving

WESTERN BUREAU:

Kenneth Williams' Thanksgiving turkey was in the oven for five hours, and with continuous basting, his culinary prowess produced one of the most succulent birds I have ever eaten.

There was nothing dry about this turkey. The juice that moistened its breast, legs and arms was testament that this self-made chef had mastered the art of crafting culinary magic.

Williams has been cooking turkey for over 10 years and tells Food that continuous basting helps to keep the bird juicy, ensuring it is not dry when removed from the oven.

Another secret to his flavoursome, tasty turkey is the way it is seasoned - "lightly", he revealed, at a Thanksgiving luncheon at his Spring Farm home in Montego Bay last Saturday.

For this American, who also turns photography into masterpieces, and his wife Dittie Guise, a Jamaica-born from Portland, relocating here meant a different lifestyle. But between adjusting to the climate and taking on new jobs, nothing could change or stop them from celebrating the tradition of Thanksgiving adopted throughout the United States and Canada.

Great location

This time around, they were in their lush plantation home, overlooking the Caribbean Sea, and had access to the capable hands of the Montego Bay Convention Centre's executive chef, Randi Anderson.

The three prepared a feast fit for kings and nobles, which was devoured by unpretentious palates.

Placing the icing on the cake for what would become one of the most memorable days to give thanks, Williams and Guise shared the crème de la crème of top-shelf premium liquor with an intimate group of family and friends.

Ideally, it was Williams' turkey, Guise's trademark macaroni and cheese, made with seven different cheeses, and Chef Randi's scrumptious chicken wings and vegetable and cheese wrapped in a filo dough that will remain on the taste buds for years to come.

Food now invites you to feast your eyes on the dishes that were offered at the couple's home.

janet.silvera@gleanerjm.com