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Food
A Celebration of Modern Jamaican Cuisine
Thursday, July 02, 2009
Prime Minister Bruce Golding, Finance Minister Audley Shaw and Minister of Agriculture Christopher Tufton along with specially invited guests were part of the recently held RADA/ Ministry of Agriculture luncheon that brought together farmers and agro interests last week Thursday, June 25, inside the VIP room of the Trelawny Multipurpose Stadium. The luncheon, organised by RADA and sponsored by Round Hill Hotel & Villas, was part of an effort to promote the concept of a modern Jamaican cuisine and support the 'Eat What You Grow and Grow What You Eat' campaign, as well as to showcase modern Jamaican cuisine to the top decision-makers in the hope that they'll better understand food based cultural tourism.
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| Prime Minister Bruce Golding (third right) with Agriculture Minister Christopher Tufton (fourth right) and Finance Minister Audley Shaw (fifth right), Round Hill Hotel's managing director Josef Forstmayr (second left) as well as other specially invited guests enjoy a post-lunch discussion. |
The hard work seems to have paid off as the prime minister was absolutely delighted with the meal and was bowled over by the rich and creamy Scotch bonnet ice cream with a hint of fire on the back of the palate. There was, too, the delectable Jerked Lamb 'Shepherd's Pie' with a roasted yam topping (many asked for seconds) as well as the Breadfruit Vichyssoise shots that Minister Shaw could not get enough of.
Several chefs from the Culinary Federation of Jamaica assisted Jamaica Observer Food Awards chef of the year Martin Maginley co-ordinating this well-executed affair. The elegant dining experience was organised and co-ordinated by Round Hill Hotel & Villas Director of Product Development and Chairman of the Culinary Federation of Chefs (CFJ) Bill Moore.
The Menu
Caribbean Flat Breads with roasted tomato
Ackee and Organic Spinach
Breadfruit Vichyssoise and Kokonda
Oxtail Ravioli on a bed of 5-bean ragout with Appleton and Onion Confit
Pulled local lamb in guava barbecue sauce
Turned cornmeal porridge cake and sweet potato curls
Jerk lamb shepherd's pie topped with roasted yam
Organic greens salad
Lime dressing
Dessert:
Peppered pineapple shortbread with Scotch bonnet ice cream
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