Applauding The Final Plates
Raising a final toast to this year's Applaud It! are host John Graham (head of table) with colleagues Annaliesa Lindsay (left) StephanieGraham (fifth left), Peta-Gaye Manderson (second right) and Josemar Belnavis (fourth right) and lawyers-in-waiting (from second left)Sean-Christopher Castle, Shanice Neisbeth, Ivan Godfrey, Mellissa Thomas, Ava-Gaye Bennett and Marlon Gregory (Photos: Naphtali Junior)
Art & Culture, Entertainment, Lifestyle, Local Food, Local Lifestyle, Salut, Thursday Food, Tuesday Style
December 6, 2017

Applauding The Final Plates

All good things must come to an end, and Thursday Food shares the final moments of the Jamaica Observer’s Applaud It! initiative which provides students with the unique opportunity of sharing a formal meal with industry leaders. These master classes expertly balance dining etiquette with thought-provoking conversation leaving all, by close of silverware, uplifted and reluctant to leave the table.

A Legal Affair at the Terra Nova All-Suite Hotel

John G Graham of John G Graham & Associates, Annaliesa Lindsay, Stephanie Graham, Peta-Gaye Mandersoon and Josemar Belnavis hosted six lawyers-in-waiting.

Lunch at Nestlé HQ

Hosts: Nestlé executives

Students: St Francis Primary and St Jude’s Primary

Guest Chef: Jacqui Tyson

Lunch at the Spanish Court Hotel

Hosts: FLOW executives led by Stephen Price

Guests: Twelve ladies of Hampton High School

Guest Chef: Jacqui Tyson

BlueMountainGreenSalad
Tri-colour peppercorn crusted baked salmon with spinach, sun-dried tomato and Parmesan cream sauce
Gungopeassoup
Terra Nova Amuse — asampler of miniature desserts
The Applaud It! branded chocolate cake
Theafternoon’swineselections
Lunch at Nestlé HQ
Lunch in progress at Nestlé Jamaica HQ (Photos: Karl McLarty)
Natalie Chin, JOL head of advertising, marketing and communications, assists St Francis Prmary Schoolstudent Kelysha Linton with a spill.(Photos: Karl McLarty)
Deconstructed VisionMaster salad, cauliflower,broccoli, grape, cherry,tomato, strawberry slivers,crispy kale in a taco shell
Chicken medallionencrusted in a Cini MinisCrunch atop a yam,sweet potato duchess ona bed of perfumed quiltedcallaloo
MILO Chocolate MousseCheerios Crispy Cheesecake bitesand Mini Quik milkshakes.
Lunch at theSpanish Court Hotel
Croque Monsieur,deconstructed lollipopof grilled brown sugarglazed ham
FLOW MD Stephen Price in conversation with Hampton High School studentKahllia Baker
FLOW guest chef Jacqui Tyson introduces the afternoon’s menu (Photos: Joseph Wellington)
Kayon Wallace, director of corporatecommunications at FLOW, assists HamptonHigh School student Larissa Lawrence withthe correct handling of her silverware.
A rose sorbet
Fresh fruit pavlova
Rochelle Cameron, FLOW’s vice-president, legal and regulatory, and Hampton High School studentSarah Morrell enjoy a fun moment.
Ribbons of fettucine in a twirl topped with St Elizabeth jumbo shrimps in light ‘sage’ Parmesan butter on clouds of cauliflower
Indian papadum meets the Chinese spring roll with a suss from Jamaica

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