A Culinary Toast: JWN Spirited Women’s Luncheon showcases strength, flavour
Published:Thursday | March 13, 2025 | 12:07 AM
Renowned chef Jacqui Tyson curated a menu that was both a culinary journey of excellence and a statement of feminine power as J. Wray & Nephew Limited celebrated International Women’s Day (IWD) in grand style with its second annual Spirited Women’s Luncheon.
The exclusive event, held last Thursday, brought together female business leaders in Jamaica’s spirits industry for an afternoon of empowerment, connection, and exquisite culinary experiences.
It embraced this year’s IWD theme – Accelerate Action – showcasing the contributions of women in an industry traditionally dominated by men.
“The spirited woman is always a special, special lunch. It’s done to highlight what’s trending as women are always involved in trends and elevation. I wanted to create dishes that reflect the strength, complexity, and beauty of the women we’re celebrating,” Tyson said. “Each plate tells a story of resilience and creativity, much like the journeys of these spirited women themselves.”
Each course bore names that celebrated womanhood such as well-behaved women rarely make history, bloom where you are planted and the fire within.
The meal began with the well-behaved women rarely make history – a silken roasted pumpkin and carrot bisque, delicately spiced with nutmeg and a whisper of Scotch bonnet, finished with a swirl of coconut crème and toasted pepita as well as a salad. The breath of fresh air followed – a refreshing star apple palate cleanser with garden-fresh mint and lavender syrup – served as an espresso shot.
The event highlighted the natural synergy between spirits like Appleton Estate, Campari and Courvoisier and fine cuisine. Sharmon Hinds, head mixologist at The Corporate Mixers, created bespoke cocktails that complemented the flavours of each dish while showcasing the versatility of the J. Wray & Nephew spirits portfolio.
According to Hines, “Wherever there’s great food, there can also be a great cocktail. I designed these pairings to highlight how our spirits can elevate a dining experience, with subtle notes that dance with Chef Tyson’s bold flavours. A carefully crafted cocktail will bring the unique flavour to a dish creating that ‘eyes closed, mouth upturned’ moment every culinary provider lives for,” she shared.
For the starter course, guests enjoyed a chicken option featuring handcrafted butternut squash ravioli luxuriously bathed in herb butter, accompanied by paprika-kissed chicken breast paired with a smoky Courvoisier ginger snap made with Courvoisier VS, lemon juice, ginger syrup and oak smoke.
For the entrée, guests indulged in a golden puff pastry enveloping a perfectly roasted fillet of salmon, nestled on a bed of wilted baby greens, with a trio of colossal prawns drizzled in a velvety crème anglaise and paired with a brown sugar daiquiri made from Appleton 8 Year Old Reserve, brown sugar syrup and lime juice.
As dessert – a decadent molten chocolate soufflé with Campari-macerated strawberries – paired with a bitter kisses cocktail made from Campari, Crème de Cacao and coffee foam.