Epicurean fusion with JMMB
Published:Thursday | March 13, 2014 | 12:00 AM
Krysta Anderson, Lifestyle Reporter
The royal Botanical Gardens were given a culinary makeover for the recent JMMB's Corporate Service client mingle.
The four corners of the velvety red venue were abuzz with eager foodies ready to indulge in the savoury offerings.
With the theme 'Epicurean Fusion', they were sure not to disappoint, providing five-star dining experience bistro style for the specially invited guests.
The food for the evening's proceedings was prepared on location by Chef Brian Lumley. The delectable menu included lobster ceviche, salads, fresh oysters served with a choice of Hellshire-inspired pepper sauces, masked sweet potatoes, chicken in coconut sauce, conch chowder, and red wine-marinated lamb kebabs, along with penne chicken puttanesca.
Designated stations had guests making several trips, with the chowder warming the foodies' heart, while the chicken and lamb provided a nice balance for the carnivores. There was something for everyone. Even those who were health conscious were pleased with the variety of garden salads, but the big hit of the night were the fresh oysters accompanied by tasty sauces.
Wines and champagnes by leading wine companies Betco Premier and Grace Wines complemented the star-studded dishes perfectly. The open premium bar also remained active throughout the night, boasting fresh coconut water and juices, along with mixed drinks.
Guilty pleasures in the form of milk chocolate and white chocolate-covered red velvet cake, a variety of cheesecakes and fruit tarts satisfied all with a sweet tooth. The desserts were done by Pastry Chef Sarah Michelle Desnoes.
The highlight of the night was a food demonstration that captivated the audience. Lumley created a shrimp and chorizo (sausage) rotini. The judging panel from the audience was delighted with the fusion of ingredients.
As a bonus, Lumley shared his Shrimp and Chorizo (Sausage) Rotini recipe for you to try at home.
Makes 8 servings
1 (16-ounce) box rotini
1 pound jumbo shrimp (16 to 21 per pound), peeled and deveined
12-ounce chorizo sausage, cut into 1/2-inch thick slices
1tbs extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
28oz homemade tomato sauce
3/4tsp jerk seasoning
3/4tsp salt
1/2tsp pepper
1tsp hot sauce
1tbs unsalted butter
2tbs chopped fresh Italian parsley
Grated parmesan/mozzarella cheese, for serving
Method
1. Toss the shrimp in a medium bowl with 3/4 teaspoon jerk seasoning and set aside.
2. Remove the thin outer layer of the casing on the chorizo by frying it slowly over medium-low heat in a heavy skillet until it is about 50 per cent in size.
3. Remove chorizo with slotted spoon and drain on paper towel until ready to use.
4. Cook pasta in a large pot of salted water according to package directions and reserve 1/2 cup pasta water. Drain the pasta, return to the pot, and keep warm.
5. While the pasta is cooking, combine the olive oil, salt, onion, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat sautéing for about 45 seconds until everything is fragrant (you don't want the garlic to brown).
6. Stir in tomato sauce and heat to a gentle simmer. Remove the pan from the heat and stir in the shrimps.
7. Cover and let sit for 3 minutes, until the shrimps are cooked through.
8. Add the chorizo and chopped parsley. Pour the sauce in the pot with the pasta and toss to coat. Serve the pasta with grated Parmesan or mozzarella cheese. Serve HOT!
Bon appétit!
Chef tip:
Canned tomato sauce can be used as a substitute!