Food

Thai Sushi, Anyone?

Mystic roll with salmon, truffle oil, escallion and avocado. (ACEION CUNNINGHAM)

In Japanese culture sushi is considered an art form because its appearance is just as important as its taste. True sushi lovers are always on the lookout for great-tasting sushi but also enjoy the craftsmanship that goes into constructing this delicacy. Mystic Thai piqued our curiousity as on our ... Read More

Davey Thomas, lead cook, Pastafari Italian Restaurant, Hedonism II Resort (HEDO 11) Chefs to Watch for 2017 - Hedonism II, Negril
highlights five more chefs who are charged with introducing visitors and locals alike to the best cu ... Read More

From left: Timothy Skyers, Charissa Henry, Mishonie Swack, Brian Lumley, Allison Porter-Smalling, Andre Sewell, Alexa Von Strolley, Reshma Vaswani, Haleem Card, Rebecca Karram, Simon Levy and Alistair Porter ready to dine. (Antonio Graham) A ‘Pop Up’ Culinary Adventure
One week after Jamaica Observer Table Talk Food Awards 2015 Caterer of the Year Alexa Von Strolley g ... Read More

Orders of brick oven-style pizzas (ACEION CUNNINGHAM) A Tasty Debut
A look at the menu at Debut Brick Oven Pizza Restaurant immediately gives the feeling that you are a ... Read More

Chill the wine, Not The Glass

with Christopher Reckord | Thursday, February 16, 2017    

Wine serving temperature guide by Wine Folly (Reckord)

This continues to be a sore topic for many wine consumers. Thrice last week I had to endure ‘hot’ wine. When one bartender even offered me ice for my wine, I thought to myself: “Haven’t we been preaching this enough?” Chilling the glass is for cocktails. Serving temperature is one of the three most important components in our control that will affect our enjoyment of wine; two other important components are stemware and aeration — letting the wine breathe. ... Read More

A ‘Pop’ of Flavour

Thursday, February 09, 2017    

The Bao — Red Stripe-braised beef short rib, béarnaise pavé, confit mushrooms, roasted shallot and zucchini ragout and truffle béarnaise (KARL McLARTY)

Alexa Von Strolley has given Kingston its newest culinary destination. The Jamaica Observer Table Talk Food Awards 2015 co-recipient of Caterer of the Year fulfilled a vision board checklist item, last weekend, with the launch of her Kayter Pop-Up Kitchen on Ballater Avenue. “I have a lot of chef friends in the industry,” Von Strolley told Thursday Food as she oversaw preparation of gourmet bites in the kitchen, Saturday last, for an intimate gathering of her nearest and dearest. &ld ... Read More

Campari, Take 5! - Part 2

Thursday, February 09, 2017    

A Hora Incomparavel
Fabio La Pietra
Brazil© PepeFotografia

Thursday Life concludes its Campari Red Diaries — every cocktail tells a story — 12 Cocktails reveal captured brilliantly by acclaimed Argentinian photographer Ale Burset and directed by Ivan Olita. A Hora Incomparavel Fabio La Pietra Brazil Ingredients 4 cl Campari 4 cl Cinzano 1757 Vermouth Rosso infused with peanuts 7pm soda, dehydrated grapefruit and lemon peel Method • Place a large chunk of ice in the glass. • Pour the soda in, then Campari and the peanut-in ... Read More

Red Stripe Launches Cans Of Flavoured Beer

Thursday, February 09, 2017    

Red Stripe flavoured beers, notably Lemon Paradise and Sorrel, are now available in cans.  (ANTONIO GRAHAM)

What’s sleek, slips perfectly in your handbag and looks elegant in your hand? Red Stripe Sorrel and Lemon Paradise, that’s what! We’ve not seen the cans front-row fashion week yet, but we will be on the lookout! Until then enjoy the new look in a can and the bold, crisp flavours of Lemon Paradise and Sorrel. “Introducing cans is an initiative that we are really excited about,” said Nasha- Monique Douglas, senior brand manager for Red Stripe. “It’s a co ... Read More

Café Mocha, Not Your Ordinary Coffee Shop

Thursday, February 09, 2017    

The exterior of Café Mocha (ACEION CUNNINGHAM)

Café Mocha sounds like just a coffee shop, right? Well, it’s not! This eatery serves a mean escoveitch fish (yes, you read right, escoveitch fish). While it does serve a wide variety of coffee offerings, the food complement does not revolve around croissants, sandwiches, bagels and muffins, but well-prepared meals worthy of note. Menu offerings include jerk chicken flatbread, jerk pork spring rolls and pork chops. Fast becoming the preferred spot for young entrepreneurs in the sec ... Read More

All the way from Lodi — Michael David Winery

with Christopher Reckord | Thursday, February 09, 2017    

The range of wines from the Michael David Winery that will be available at Uncorked. (Christopher Reckord)

The very first time I paid attention to the Lodi region, located in the Central Valley of California, east of San Francisco Bay, was when they had a trade tasting at a Society of Wine Educators event that I attended several years ago in Oregon. Zinfandel always pops to mind each time Lodi is mentioned, as most of the great Zinfandels that I have tasted are from this region. It’s no wonder that Lodi has been dubbed the “Zinfandel Capital of the World”. Lodi has been raising the ... Read More

Chefs to watch for 2017 - Montego Bay Convention Centre 

Thursday, February 09, 2017    

Montego Bay Convention Centre Executive Chef & Director of Culinary Randie Anderson (ACEION CUNNINGHAM)

Thursday Food highlights five more chefs who are charged with introducing visitors and locals alike to the best culinary offerings in Jamaica. This week’s featured chefs are from the Montego Bay Convention Centre Randie Anderson Executive Chef, Director of Culinary, Montego Bay Convention Centre Randie Anderson, originally from Southfield in St Elizabeth, has been cooking since he was 18 years old and started to take his craft seriously even from then. Anderson studied Culinary Arts an ... Read More

Chefs to Watch for 2017

Thursday, February 02, 2017    

Gastronomy at Iberostar (IBEROSTAR)

Thursday Food spotlights five more chefs who are charged with introducing visitors and locals alike to the best culinary offerings Klaus Frauenschlager Executive chef — Iberostar Grand Hotel Chef Klaus studied at the prestigious School of Hotel Management in Tegernsee, Germany and successfully completed his Master Chef training at the Berlin Chamber of Commerce and Industry. Gaining experience at various top Michelin star restaurants in and around Europe and the USA. He is currently th ... Read More

Campari Take 7! #RedDiaries

Thursday, February 02, 2017    

At the Killer in Red premiere in Rome, Italy, last week Tuesday (from left) British actor Clive Owen; the afternoon’s host Mia Ceran; CEO, Gruppo Campari Bob Kunze-Concewitz;  and Paolo Sorrentino, Killer in Red director and screenwriter. (Photo: Elisabetta Villa)

What to do after a 17-year successful Campari Calendar run? Well, if you’re Bob Kunze-Concewitz, CEO Gruppo Campari, you up the ante and, in his own words, “move out of your comfort zone and raise the bar… innovate without ever forgetting our heritage”. The result: Campari Red Diaries featuring 12 bartenders each sharing a carefully crafted cocktail inspired by a not-so-typical experience. With a flick of the wrist bartenders are positioned front and centre of this ... Read More

12 Chefs of Christmas Cementing Relationships

Thursday, February 02, 2017    

University of Technology student Mellisa Campbell is served a colourful plate at the Best Dressed Chicken 12 Chefs of Christmas thank-you dinner. (Antonio Graham)

Sunday last, Thursday Life was on site at the 12 Chefs of Christmas thank-you dinner hosted at the well-appointed home of President and CEO of Jamaica Broilers Group Christopher Levy and his wife Sally. The exquisite affair included friends and family of The 12 Best Dressed Chefs, specially invited guests and members of the Best Dressed family. Guests chilled, Sunday-style, with live entertainment from the Warm N’ Easy band, a sumptuos spread, spectacular decor and easy camaraderie. T ... Read More



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