Food, Food Awards Trinidad, Lifestyle, Local Food, Local Lifestyle, Style, Style Observer, Thursday Food, Tuesday Style
June 24, 2015
Table Talk Food Awards Jamaica Wrapped! Countdown To T&T and Grand Cayman
THURSDAY LIFE Food Awards Booths Part IV
Even the most fabulous affairs must come to an end and we bring the curtains down on the 17th staging of the Jamaica Observer Table Talk Food Awards with as much aplomb as when we cut the ribbon on Thursday, May 28, to declare the Food Emporioum open. The Stakes were certainly higher and we applaud the efforts of all. Thousands have declared this our best one yet. Never ones to rest on our laurels however, we have already started planning for # 18 where the bar will be raised even higher as we start the countdown to Trinidad & Tobago and Grand Cayman.
Cheers!
CANDY CRAZE CANDY BAR & CREAMERY
CECIL’S RESTAURANT & LOUNGE
CLIFF HANGER RESTAURANT AND LOUNGE
ROY’S DUMPLIN SHOP
PURE COUNTRY
SELECT BRANDS
JAMAICA STANDARD PRODUCTS
STRAWBERRY HILL
THREE SCOOPS RIBS & WINGS
WORLD BRANDS SERVICES
GUILT 2 LONG LANE
BOB MARLEY’S ONE LOVE CAFé
PURITY BAKERY
TRU-JUICE
NK DELI
KRAFT
ESKAY CATERING
CPJ
Copperwood Pork
LEE KUM KEE
Correction
In the Thursday Life Magazine published on Thursday, May 18, 2015 HouseBoat co-principal Scott Stanley was incorrectly identified as the owner of HouseBoat Grill Richard Nurse, and a quote attributed to him was in fact Mr Nurse’s. We apologise for any inconvenience or embarrassment caused.
Land Rover
The Audi A5
Challengethe Amarok
Levy joined the team(from left) candyambassador DamaineBeckford; mixologistMelvin Cunningham;and candy/ice creamconnoisseur ReinierRamdial.
Bob Marley’s One Love Café server Stacy-Ann Dyer platedjerked chicken wraps for US Embassy Counselor for PublicAffairs Joshua Polacheck.
Below: Roy’s Dumplin Shopserver Shyon McCarthy withdirector Gregory Sutherland
Jamaica Standard Products General Manager John O Minott(left) enjoyed a dumpling served by Gregory Sutherland, Roy’sDumplin Shop director.
Roy’s Dumplin Shop booth.
The ThreeScoops Ribs& Wingsvisuals.
Food Awards parish judge for St Ann Andrew Salm (left) wasspotted at the Jamaica Standard Products booth, where hewas offered coffee by Collin Gayle.
Jamaica Standard Productssales representative PateemaBorah greeted Winston Stonain the booth.
Products from Island Blue and Baron Hall Estates, affiliatebrands of Jamaica Standard Products.
Products from Island Blue and Baron Hall Estates, affiliatebrands of Jamaica Standard Products.
Products from Island Blue and Baron Hall Estates, affiliatebrands of Jamaica Standard Products.
The Cliff Hanger Restaurant and Lounge booth.
Cliff Hanger chef Robert Dawson revealed Cliff Hanger fried and drunkenlionfish dishes.
Cliff Hanger chef Demar Schoburgh (right) plated a serving of drunkenlionfish for nurse Christan Black, as chef Robert Dawson looked on.
From left: Digicel’s Advertising Manager Susan Melbourne-Townsend;Public Relations Manager Jacqueline Burrell-Clarke; and SeniorAdvertising Manager Nadia Nivens-Jarrett shared a plate of lionfish.
Cecil’s Restaurant and Lounge team: (from left) cashier Simone Stewart, serverSherene Campbell, owner/manager Michelle Miller, and supervisor Shanielle Smith.
The Cecil’s Restaurant and Lounge team ready to serve.
Eileen Keens, Cayman Islands Yellow Pages marketing manager, sampled Cecil’sRestaurant and Lounge offerings.
Louise-Ann Douglas (left), marketing manager of Spring Garden Café and Ocho Rios Jerk Centre,collected her Absolut White Orchid
Select Brands Managing Director David McConnell (right) withCaribbean Producers Jamaica Limited Chief Revenue OfficerDavid Lowe, and The Best Dressed Chicken Imports ManagerVanessa King.
Mixologist Jody-Ann Johnson poured Absolut White Orchid —Absolut Vanilia, Grand Marnier, white cranberry juice and lime.
From left: Island Art & Framing proprietor Nicola Bicknell joined Select Brands execs TaniaMcConnell, corporate marketing manager; Adam Hugh, spirits brand manager; and marketingexecutive Jaime Bicknell.
Executive Chef Martin Schmied, waitress Kristina Wellington, and bartenderOrville McLarty.
Strawberry Hill Hotel Events Co-ordinator Cadeene Chin Sue (left) with ExecutiveChef Martin Schmied (second left), waitress Kristina Wellington, and bartenderOrville McLarty.
The Copperwood Porkbooth with theCopperwood Road Hogcustom-made smoker.
The Copperwood Pork booth decorated by Main Event.
Executive Chef Gairy Bowessliced premium pork smokedsausages for tasting.
Psychologist Melissa McIntosh (right) and her Wallenford Coffee Company Executive Chairmanhusband Mark McIntosh were served in the Copperwood buffet line by Chef Dwight Ferguson.
Curry-spiced grilledchicken panini
The beautifully decorated NK Deli booth
The Bob Marley’s One Love Café team (from left) server Stacy-Ann Dyer,chef Steveroy Blackwood, and sous-chef Maurice Taylor.
Server Stacy-Ann Dyer presented jerk chicken and mozzarellacheese and tomato wraps to Kool 97 FM disc jock Stokey Love.
Tomato and mozzarella cheese wraps.
Purity Corporate Chef Lanford Farquharson (left) served a plateof mango smoked chicken to Rashando Jones, as EskayCatering promoter Tanie-Kay White-Samuels looked on.
Purity Bakery staffer Kacy Smith readied a mango smokedchicken sandwich
The Purity Bakery booth.
Senior Vice-President of Ice Jamaica Havanah Llewellyn (centre) was served helpings of spicy shrimp pasta by HEART Trust/NTA culinary student Le-Anne Brown(right) as corporate sales executive of Digicel Barbados Maria Lynch looked on.
The range of Badia spice products presented included paprika,basil, curry powder and complete seasoning
World Brand Services Executive Chef Karl Thomas transferred spicy shrimp pasta into astainless-steel chafing dish.
Facilities manager of NCB Global, Andrew Anders, andRegional Director of Blue Mountain Renewable Ava Tomlinsettled into the Mainland booth to tuck into spicy shrimp pasta.
The booths for World Brands Services’ children brands, Mainland and Badia were decorated byEasy Events.
Commis Chef Curtis Robinson put the final touches to the chicken foot in hot-stepper sauce.
Guilt “2 Long Lane” chicken, bean and sausage salad
The Guilt “2 Long Lane”chocolate bacon gateau withwalnuts and sugar sculptures.
(L) Chicken pâté served onFrench bread with sharpcheddar cheese.(R) Commis Chef Curtis Robinsonreadied the Moroccan lambspring rolls.
The Select Brands booth.
Valdiz Baker fried chilli garlic liver.
Opal Bernard showed the assortment of rice and noodles at the Lee Kum Kee booth.
Donovan Jackson prepared the mallah chicken at the Lee KumKee booth
The Kraft booth.
Waitress at Cutting Edge Gourmet Tashauna Dias showcased the delicious foods from Kraft.
Macaroni pie
Oscar Mayer mini-corndogs
Planters ranch and cream salad
Décor by Lux Events.
Promotions co-ordinator at World Brands Kerry-Ann Castro (left)waited on chef Stephen Royal to serve coffee smoked wings.
Head of Eskay Catering Stephen Hamilton proudly presented hisofferings.
(L) Crayfish in mango-pine sauce (R) The tasty coffee smoked wings
Banana Foster dessert being prepared by Brittany Blackwood and Jason Smith.
Korean barbecue pork
Chadene Bryan took a photograph of the PopMy Cherry cocktail for Instagram.
Candy Craze CEO Melanie Levypresented the Pucker Up cocktail.
The Candy Craze cocktail menu board.
Raisin Rémy VSOP applecrunch cheesecake(foreground) and darkchocolate caramel café Patróncake created by Best NewCaterer Trevanne Donegal.
Shrimp salad
Salmon stuffed mushroom withcapers and Scotch drizzle.
Chef Romaine Messamplated bacon-wrappedtenderloin.
The Pure Countryslush bar wasmanned by AsheikaCampbell (left) andStephanie Lewis.
Golf GTI
