Setting the Spirit Free at Db and David’s Rum Pairing


Setting the Spirit Free at Db and David’s Rum Pairing

Thursday, June 13, 2019

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On Sunday, Cutting Edge Gourmet principal and chef Db-Ann Lange-Chen invited Thursday Food to her home in the cool Mandeville hills, to host Db & David's Rum Pairing.

What started as a challenge to Appleton Estate Jamaica Rum senior blender David Morrison became a full-fledged culinary experience that could only be described as extraordinary.

Lange-Chen revealed she had challenged Morrison to prepare unique cocktails that would complement her creations.

“It's so easy to pair rum with chicken and pork — we've been there, done that. I wanted to up the stakes a notch, and give David a real challenge, “Lange-Chen told Thursday Food.

“However, David never disappoints, and he delivered on seven rum cocktails that paired well with every dish I have here today — even with the egg!”

It was no idle boast! The result was a palate-pushing journey which explored a pantheon of flavours and foods.

The seven-course menu ranged from appetising conch fritters and beef sausages served with golden mojitos to brined pork with coconut coleslaw and jerk sweet potato fries paired with Appleton's Reserve the Heat Cocktail, a Scotch bonnet and honey-flavoured cocktail to churrasco (grilled beef), grilled shrimp and ginger potato paired with Appleton Estate Joy's Cocktail, a citrusy mix of Appleton Reserve Blend, bitters, ginger ale garnished with an orange wedge.

The afternoon's coup de grce however, came from the Epic Cocktail paired with the egg-based mushroom asparagus frittata with cheesy whole-grain biscuits. The smooth taste of the Appleton Estate Reserve Blend and coconut water complemented the strong, savoury flavour of the egg, and offered a memorable taste-tantalising experience.

Also of note were the sweet and smokey flavours of brined pork and jerk sweet potato fries, complemented by the spicy, sweet flavour of the Reserve the Heat Cocktail, which left patrons in attendance clamouring for more.

Dessert, which comprised deconstructed chocolate mousse brownie cake and chocolate truffles with cocoa dusted sweet cream, served with an option of 21-year-old Appleton Estate Rum or 12-year-old Appleton Estate Reserve Blend, brought the event to a satisfying climax.

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