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VIDEO: Feeling ‘Blue’… The Good Kind, That Is
Slicing thepimento-braisedshort rib.
Lifestyle, Local Food, Local Lifestyle, Style, Style Observer, Thursday Food, Tuesday Style
May 14, 2014

VIDEO: Feeling ‘Blue’… The Good Kind, That Is

Countdown to the 16th Annual Table Talk Food Awards — Thursday, May 29, 2014

Consider it an upgrade at The Jamaica Pegasus Hotel. Their ground-floor dining space, The Blue Window Restaurant (so named for its expansive window views of the aqua-blue pool and open skies), is making quite the impression with a classy take-two act. Styled by Jackie Hendrickson, the Pegasus’s resident interior designer, the restaurant was reimagined to “have a more modern international feel”.

Cue the stainless steel accents, solid-faced quartz buffet countertop with copper shimmer and relaxed aura.

The restaurant’s three-month revamp exercise complete, the Jamaica Observer Food Awards judging panel was issued an invitation last Tuesday to break bread with the hotel’s powers-that-be: general manager Peter Hillary; director of special projects at The Courtleigh Hotel Group Kate Hendrickson; and group director of marketing and sales at The Courtleigh Hotel Group Nicola Madden Greig.

A rather pleasant evening ensued, commencing with cocktails and sprightly chatter in the Pegasus’s lobby-sited watering hole, Blend Bar + Lounge, before the dinner party was ushered downstairs to The Blue Window’s private dining room, The Nook, for a three-course culinary affair.

Our hosts and judging panel were joined at the table by specially invited guests, Devon Barrett, general manager of Victoria Mutual Wealth Management; Jürg Blaser, country manager for Nestlé Jamaica; and Mark Chisholm, executive vice-president of Sagicor’s individual life insurance division.

Dinner, with select items from the restaurant’s international skewing menu, got underway with six choice starters: French onion soup, Greek salad, roasted beet and provolone salad, pumpkin ravioli, chilli chicken spring rolls and tuna sashimi.

Awaiting the arrival of entrées, the mix of hosts, judges, and special guests, seated around two elongated granite tables, partook in insightful food-focused banter as Debra Taylor, marketing manager of Select Brands, poured Argentine, Californian, New Zealand and South African wines from her company’s extensive portfolio.

For the evening’s entrées, the Pegasus’ executive chef Mark Cole and his kitchen staff, firing on all cylinders, dispatched a four-choice course: grilled Atlantic salmon, pimento braised short rib, seared loin of lamb, and smoked chicken linguini, all met with polished plates at the table.

The home stretch came with pastry chef Anthony Walters’ sinfully fantastic desserts — a vanilla shortcake, chocolate rum pudding and tiramisu.

— Omar Tomlinson

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nicola Madden Greig (left), director of marketing and sales at The Courtleigh Hotel Group,and Jamaica Pegasus sales director Prudence Simpson look on as Food Awards judgeOneal Johnson prepares to sample the vanilla shortcake.
Select Brandsmarketingmanager DebraTaylor — whosecompany has apartnership withthe JamaicaPegasus Hotel toprovide anextensive wineportfolio andtraining — feedsa forkful oftiramisu to thehotel’s generalmanagerPeter Hillary.
Chilli chicken spring rolls — spicy chicken with roastedpeppers stuffed in a crispy spring roll and served withsweet chilli sauce. (PHOTOS: GARFIELD ROBINSON)
Pumpkin ravioli —three-cheese pumpkinravioli with a creamycallaloo sauce.
The private dining room of the Jamaica Pegasus Hotel’s newBlue Window Restaurant was the venue last Tuesday eveningfor a Jamaica Observer Food Awards tasting session.
MarkChisholm,executive vicepresident,individual lifeinsurance divisionat Sagicor, cutsinto his tunasashimi.
JamaicaPegasus executivechef Mark Colechecks his justplatedtunasashimi.
The Blue Window Restaurant’s grilled Atlantic salmonserved with a lychee chilli sauce and accompanied bycoconut couscous and mixed green salad.
Raising a toast to a fab dinnerat the Blue Window Restaurantare (from left) Food Awardsjudges Christopher Reckord,Jodi Henriques, ArnellaGoubault, Nestlé CountryManager Ju¨rg Blaser, FoodAwards chair Novia McDonald-Whyte, Devon Barrett, generalmanager of Victoria MutualWealth Management, KateHendrickson, director ofspecial projects at TheCourtleigh Group, FoodAwards guest judge JimmyJoseph, Jamaica Pegasusgeneral manager Peter Hillary,and Food Awards judgeGabrielle Williams.
Seared loin of lamb — rosemaryrubbedlamb roulade servedwith sweet potato au gratin andgrilled vegetables.
Tuna sashimi — medium rare fourspicedred tuna served with a brownsugar soy and wasibi mayo.
Jamaica Observer Table Talk Food Awards conceptualiser Novia McDonald-Whyteenjoys culinary discourse with Nestlé country manager Ju¨rg Blaser (right) andDevon Barrett, general manager of Victoria Mutual Wealth Management.
Jamaica Pegasus Hotel director of special projects Kate Hendricksondevotes attention to her seared loin of lamb as curious Food Awardsguest judge Jimmy Joseph looks over. (PHOTOS: GARFIELD ROBINSON)
Pastry chef AnthonyWalters admires his vanillashortcake.
It’s a forkful of vanilla shortcake forFood Awards judge Cathrine Kennedy.(then)Food Awards judge Rochelle Cameronis tickled pink with the arrival of herchocolate rum pudding to the table.
Food Awardsjudge Toni Spencetwirls her smokedchicken linguini.
Decadent tiramisu dessert.
Post-dinner, executive chef Mark Cole(right) joins his culinary team of (from left) pastry chefAnthony Walters, sous-chef Richard Pinnock, garde-mangerPatrice Malcolm, sous-chef Philbert Marshall, andsous-chef Romeo Mascoe to take a bow and for a snapshot.(PHOTOS: GARFIELD ROBINSON)

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