Tryall's delectable creations

The beautiful Tryall Golf and Country Club played host to the recent Johnnie Walker Charity Golf Tournament where more than 80 golfers participated and a whopping J$2.5 million raised for the Red Stripe Learning for Life programme.

It was not only the action on the course that appeased the players, but the amazing fare prepared by the culinary team headed by Tryall's Executive Chef Ansel Beason.

Chef Beason made signature dishes by infusing Caribbean flavours and traditions with foods from other regions. His love for fine herbs and fresh ingredients enhanced the club's offerings.

The tournament's organisers, Johnnie Walker, hosted the golfers at a cocktail reception and an awards dinner on Saturday, where the creations were welcomed and were simply amazing.

A cold seafood station boasting smoked green lip mussels, Caribbean lobster tail, Alaskan crab legs, smoked marlin and smoked oysters. There was also a hot station with herb-crusted New Zealand lamb, grilled quail with blood orange and Johnnie Walker glaze, millefeuille of angus beef tenderloin with wild mushroom, oven-roasted sea bass and sauteed jumbo shrimp and ocean scallops in a lobster basil sauce.

inspiration

Chef Beason explained his creation. "We were hosting an event with Diageo, distributors of Johnnie Walker Blue Whisky, and I was inspired to infuse the whisky with a dish planned for the event. The full-bodied flavour of the Johnnie Walker pairs well with meats and seafoods. It was the perfect challenge to create something intriguing. One of our most popular dishes was the Johnnie Walker Blue escargot spoons. We carefully sauteed garlic onions and shallots until golden brown, and salt and pepper were added to taste. Essentially, the dish was flamed with the Johnnie Walker Blue Whisky and finished with a little cream. Our guests really enjoyed," he explained.

Beason, who was named Chef of the Year in 2012, has earned several gold medals at the JCDC culinary competition for the past four years. He shares one of his recipes with us. Give it a try.

Grilled quail with blood orange and Johnnie Walker red glaze

Ingredients

4 six-ounce quail

1⁄2 tsp Spur Tree jerk seasoning

Salt and pepper to taste

4 cups blood orange juice

1⁄4 tsp ginger

1tsp cornstarch

1 oz Johnnie Walker Red

Method

1. Season quail with salt, pepper and jerk seasoning.

2. Grill quail at medium heat until half-cooked

3. Reduce blood orange juice until half on medium heat and add ginger.

4. Mix cornstarch with one teaspoon water and add to blood orange.

5. Add Johnnie Walker Red and simmer on low heat for five minutes.

6. Glaze quail several times with orange glaze until fully cooked.

Serving suggestion

Serve on a bed of wild rice with grilled asparagus.