THOSE in the food industry had heard the buzz. The Jamaica Observer’s event stylist of the year Ann Marie Wyss and the Caribbean’s finest chef Norma Shirley had both been summoned. Port Authority’s Chairman Noel Hylton had issued a single decree: “It must be fabulous.pull out all stops”. That would prove an absolute understatement.

Down the distant channels of history, Port Royal and the waters around it were abuzz with the roar of cannons, the linen puffs of main-sails and spinnakers, the hubbub of world commerce and military stagings (who says globalisation is new?) by the likes of Henry Morgan and Lords Rodney and Nelson.

Fast-forward – the guns may have been stilled and the sails and wood hulls replaced with motors and space-age polycarbons, but today the Harbour, of which Port Royal is a part, remains a pivotal centre of world trade and a pillar in ensuring Jamaica’s continued global presence and appeal.

That appeal was substantially enhanced for a truly special occasion on Monday evening.

The hosts: Port Authority of Jamaica and The Shipping Association of Jamaica in association with Kingston Wharves Limited and APM Terminals Limited.

The venue: Fort Charles, Port Royal.

The occasion: Bon Voyage dinner in honour of The Most Hon PJ Patterson, prime minister of Jamaica.

What was on the menu?

Cocktails:

Cold poached shrimp with shots of Bloody Mary.

Mango slices marinated in Tequila.

The menu a table

Pyramid of marlin cucumber ribbons crowned with papaya salsa

Pumpkin bisque with flat-leaf parsley and Manchega cheese with toast garlic points

Buffet.Live cooking stations

Roast leg of pork with Branston Pickle

Grilled Chilean Sea Bass in Mirin Teriyaki ginger, served with caramelised lemon slices

Roasted organic chicken wrapped in fresh thyme and herbs with grapes

Grilled lobster tail with garlic butter and lime sauce with grapefruit salsa

Grilled devilled crab backs

Melange of vegetables, brushed with olive oil and herbs

Roasted baby red potatoes with garlic and parsley

Dessert created by

Colin Hylton

Poached otaheiti apple served on painted plates of chocolate, strawberry phyllo dough and brandied sour cream.

Twyman’s Blue Mountain Coffee.

Strewn on each banquette: an abundance of fruits.

The décor: Pirates’ theme with red, black and white as the dominant colours. Waiters were dressed to theme in costumes designed by Elaine Ellington. Rum barrels were casually draped in red and the tables looked amazing, draped in black and white tablecloths.

What else?

With the heavy breeze threatening to wreak havoc, Ann Marie Wyss opted for tight balls of red carnations. A perfect red rose was also placed at each setting as well as hurricane shades and/or heavy black candelabras. Guests sat at banquet-style tables, each accommodating some 25 persons.

Additional lighting came from the elegant parasol-like guango tree from which hung mini lanterns.

Additional wows:

There were lots:

Food aside. The shot glasses of Bloody Mary with prawns seductively curled on the side and the sounds of steel band music; the formidable Dwight Richards and band. We’re lost for a single word to describe the performance of Karen Smith, so let’s just stick to Bravo!

The arrival of the guest of honour by boat to the sounds of firing cannons. Cannons were again fired to announce dinner and the awesome display of fireworks after Vivian Crawford’s reading of the citation.

And finally, the superb service afforded to all guests by 25 of Jamaica’s finest waiters and Sean Gonzales, who managed the superb bar service.

As fatigued as she was after such an amazing feat, Thursday Food just had to ask Norma Shirley for the secret ingredients to, you guessed it, the Poached Shrimp with Bloody Mary. Enjoy!

Serves 6 persons

You will need.

2 cups of chicken or vegetable stock

1 sprig of fresh thyme

1 sprig of parsley

1 sprig of dill

1 small Scotch bonnet pepper

1lb of shrimps (or about 16-18)

12 shot glasses and toothpicks

Method:

In a medium pot, fold all ingredients except the shrimps.

Bring to a boil. Reduce to a liquid before adding shrimp. Poach for 3-5 minutes.

Remove from bath liquid and plunge in ice-cold water. Drain. Place in each shot glass one tablespoon of Bloody Mary, two shrimps and top with Bloody Mary.

Place skewers through shrimp and serve.