Culinary Federation of Jamaica titillates
Published:Thursday | May 5, 2011 | 12:00 AM
Janet Silvera, Senior Gleaner Writer
WESTERN BUREAU:
Hilton Rose Hall's Michael Dannecker's beer marinated pork belly, Couples Resorts' escoveitched lion fish, Sandals' tamarind Scotch bonnet sauce, Jewel Dunn's River's jerked otaheite apple and Rockhouse's Guinness chicken on sugar cane skewers still linger on the taste buds.
The Culinary Federation of Jamaica (CFJ) titillated the appetites of food lovers in western Jamaica. Just weeks shy of competing in the International Culinary contest in Miami, already the island's executive chefs are showcasing winning combinations.
Using the rich produce of the land, regional executive pastry chef Veejooruth Purmessur of Sandals had culinary enthusiasts returning to his booth several times last Saturday night for his signature sauce prepared with chocolate, tamarind and Scotch bonnet pepper. Chef Purmessur plays with chocolate and Jamaican indigenous fruits.
On Saturday, he transformed his space at the poolside of The Palmyra Resort and Spa in Montego Bay into an oasis of out-of-the-box jackfruit and naseberry cheesecake, soursop mint marmalade, beet root upside-down cake and plantain red peas tart.
crème de la crème
Embracing the Ministry of Agriculture's 'Eat What You Grow - From Farm to the Table' campaign, the executive chefs on show included president of the CFJ, Dennis McIntosh, Jewel Dunn's River's Ravi Anne, Half Moon's Steve Sowa, Versair's Daniel Schweizer, Hilton Rose Hall's Michael Dannecker, Couples Resorts' Anthony Miller and Rockhouse's Kevin Broderick. They showcased the crème de la crème of culinary masterpieces with some of the most exciting menus to be created in the same setting.
"What they have allowed us to taste is truly a menu that enabled all to better appreciate that Jamaica's mystique is not only in our people, but definitely in our food," said Tourism Minister Edmund Bartlett, lauding the incredible talent that took guests on a journey of delectable sensory journey.
"Tonight, we experienced the confluence of delectable - the result of creative blending of true Jamaican products. As we tasted, we got a better understanding that Jamaica has so much more to offer the world.
"We had the familiar, but we also saw creative and unique ways to prepare food. Examples such as the jerked Jamaican apples, escoveitched jackfruit, among others, represented the creativity of our chefs," said Bartlett.
PRomoting Jamaica
The tourism minister said that creative foods was an area of the industry that he wants the island's chefs to join his ministry in promoting Jamaica. "As we move to diversify the product, and promote things that will continue to make the island strong in tourism, we are going to have to diversify the experiences that we offer and food is a big item - a big hook that has the pulling power among any group."
The tourism ministry has a vested interest in ensuring that authentic Jamaican food reaches the palates of the island's visitors. Last Saturday night's fund-raising event received full support from companies such as Caribbean Producers Jamaica Limited, which announced its commitment as the major sponsor towards the chefs' trip to the Miami competition in June. Other sponsors included VIP Meats, Red Stripe, Appleton VX and Guinness.