Pop Up Chef Sunday Brunch
Chef George Matthews readies to pour the<br />polenta assisted by Chef Ridge Juman
Lifestyle, Local Food, Style, Style Observer, Thursday Food, Tuesday Style
January 6, 2015

Pop Up Chef Sunday Brunch

Jamaica VS T&T Extempo

Fanatic Kitchen hosted its final Pop Up Chef Sunday Brunch for 2014 — a veritable culinary extempo on Sunday, November 30 2014 — featuring Trinidadian Chef Amit Raval of Amtar’s Catering) and Jamaica’s very own award-winning Chef George Matthews.

Both chefs were assisted by Chef Ridge Juman and Chef Jean Ambrose.

The event was sponsored by: Fanatic Kitchen Studio, Trini Chow.Com, Amco, and Caribbean Airlines.

The Menu:

Welcome Rum Cocktail

Pre-brunch canapes by Chef Amit Raval of Trinidad & Tobago and Chef George Matthew of Jamaica

Choka Trio by Chef Amit Raval

Ackee on twice-cooked plantains by Chef George Matthews

First Course:

Chef George Matthew’s Champagne and butter-poached pink salmon, soft set polenta, asparagus tips, citrus beurre blanc

Chef Amit Raval’s Classic coconut prawn curry

crab and conch risotto, grilled vegetables, toasted coconut

Second Course

Chef Amit Raval’s Nihari

Fresh Goat braised for hours in spices and served with grilled roti, crispy onions, raita

Chef George’s jerk-marinated rack of lamb with pepper jelly yam risotto, broccoli florets and peppermint dust.

Dessert

Chef Amit’s star anise pineapples, red rum glaze, kulfi jele

Chef George’s Jamaican Bread Pudding

Wines courtesy of AMCO

(PHOTOS: Stefan Simmons)

 

 

 

 

 

 

 

 

Pre-brunch canap&eacute;s, pick-up salt fish on toasted cornbread. (PHOTOS: STEFAN SIMMONS)
Chef George Matthews&rsquo; ackee<br />in twice-cooked plantains
Chef Amit Raval&rsquo;s<br />Choka Trio
Chefs Jean Ambrose (centre) and Ridge Juman (right) add the finishing touches to<br />the lamb, watched by Amit Raval.
Chef George Matthews&rsquo;<br />Champagne and butter-poached<br />pink salmon
Chef Amit Raval&rsquo;s classic coconut prawn curry. Crab and conch<br />risotto, grilled vegetables and toasted coconut.
Chef George Matthews&rsquo; Second Course &mdash; Jerk-marinated rack of<br />lamb with pepper jelly yam risotto, broccoli florets and peppermint<br />dust. (PHOTOS: STEFAN SIMMONS)
Chef Amit Raval&rsquo;s fresh goat braised for hours in spices and served with grilled roti, crispy onions and raita
Chef George Matthews&rsquo; Jamaican bread pudding and Chef Amit<br />Raval&rsquo;s star anise pineapples, red rum glaze, kulfi jele.

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