Island bites and bubbly pours at Spaces summer brunch

Champagne flutes bubbled with tropical spritzes from Select Brands and CPJ as Chef Jacqui Tyson orchestrated a vibrant medley of local dishes with international flair, charming palates with every bite. Hosted by Spaces Jamaica furniture and décor, the Sun-Kissed Summer Pop-Up Brunch surpassed expectations with a thoughtfully curated menu that celebrated flavour and finesse.

According to Tyson, the global food market is trending on minimalism, being intentional about selection, presentation and portion sizes. “Our local food tends to be heavy, with chicken and rice, for example. It doesn’t have to be. It can be fun and fresh. And we can still celebrate the rich flavours of our culture in small bites. That’s how everybody’s eating; it’s the trending,” she explained to Food.

When Janelle Pantry-Coke, founder and creative director of Spaces Jamaica, approached Tyson about catering the summer brunch, she was thrilled that their schedules had finally aligned. “We’ve been trying to do this with her for almost a year now,” she shared, adding that the concept for this summer brunch was a perfect marriage for her new summer menu.

With her signature mix of local and international flair, Chef Tyson offered an array of inventive bites. Charcuterie cones and waffle cones filled with smoked meats, cheese, and fruit kicked things off. Highlights included pineapple-infused panko coconut shrimp with a coconut drizzle, served in coconut shells and fresh pineapple, as well as ackee and salt-free sushi rolls topped with slivered pear. The selection continued with grilled teriyaki chicken skewers and a standout favourite—mango-glazed pig tail.

“Then, to beat the heat, we made frozen strawberries and grapes that were soaked in Prosecco, skewered and rolled again in sugar. And we also served minted melon wedges,” Tyson said, adding, “That was a taste of summer, to compliment the mimosas being served. And people enjoyed it. It was a new immersive experience.”

Wine lady Debra Taylor-Smith highlighted that Prosecco was the natural choice for the summer brunch, “It’s hot, and we wanted to have light, refreshing, easy to pair, user-friendly wines. So the theme was Kim and Friends. Kim Crawford, the Sauvignon Blanc, was offered with fruits, similar to a sangria or on its own. And then we did Prosecco your way. The Ruffino Prosecco was used to make the lychee or the passion mimosa. It was also available on its own.”

The enticing flavours, she says, worked in harmony and were suitable for any time of the day. “Being a Procecco fan, Janelle definitely had wanted to use the sparkling wine. We’re used to pairing with orange juice to create the traditional mimosa. But we have such lovely island flavours. So lychee and passion are always two very popular ones, and those are the ones we selected,” Taylor-Smith revealed.

She noted that wine lovers often face limited options. “Wine people go where they can get wine. So, it was very important in the cafe setting to have something that is practical yet sophisticated. These wines are tried, tested and true brands, delivering consistently excellent quality and value.

“The Kim Crawford is from Marlborough in New Zealand. It is the lead Sauvignon Blanc out of New Zealand. And Rufino Prosecco is out of Italy. People tend to think that anything that sparkles is champagne and that is not so. So, there is a great distinction to make that all Prosecco comes from Italy. And Rufino is a well-established and respected and recognised house. This style of Prosecco is approachable, affordable and simply delightful,” she reflected.

krysta.anderson@gleanerjm.com