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Pass the Dutchie
Ackee and SaltfishSpring Roll (Photos:Jason Tulloch)
Art & Culture, Entertainment, Lifestyle, Local Food, Local Lifestyle, Thursday Food, Tuesday Style
January 10, 2018

Pass the Dutchie

Close your eyes and imagine yourself on a beach on the island’s north coast tucking into tasty local fare from a Dutchie. Welcome to Seaside Dutchie at Cole’s Island, where meals are served in a Dutch pot.

You’d be forgiven for wanting to pinch yourself as Executive Chef Andrew Cole steps out of the kitchen. Cole is the identical twin brother of the celebrated Mark Cole, executive chef of the Jamaica Pegasus hotel. He, along with his wife Tayhdeen, manager Everett Lewison, executive chef Tameka Robinson and chefs Gary Wynter and Ramone Tulloch, ensures patrons, both local and visiting, enjoy sumptuous meals presented from mini dutchies. “It’s a pretty novel, rustic presentation. Most have never eaten out of one so they get to practise their dutchie etiquette,” quipped restaurant and bar manager Everett Lewison. It’s no idle boast. Indeed ‘Dutchie Etiquette’ has become veritable table talk for many who find it quaint and innovative.

“When you are here, you are in a different world. Alterry Beach is secluded so people can get away from it all,” Lewison continued.

There’s seating for 44, with a deck area that accommodates 16 and the bar, a comfy 18.

“Our food is also unique; you’ve never had anything like it. Take, for example, our fish. When someone orders brown stew, they don’t get the whole fish flat on their plate. We debone it, batter and fry the bone, do the fillet to order and finally garnish it with the bone.”

Indeed the St Ann Aquarium, as it is known, already has a cult-like following.

Here are the steps:

The process begins with a filleted catch of the day.

They fillet the whole snapper leaving head bones and tail intact. The fillet portions are cooked to the customer’s specification

The carcass is then seasoned, floured and fried and served with sides of your choice.

Be warned: comfort fare coupled with soft crashing waves atop a 16-seat deck suite overlooking the beach can induce coma!

Seaside Dutchie at Cole’s Island

Alterry Beach

Priory, St Ann (two minutes from the St Ann’s Bay hospital roundabout heading towards Priory. Make a right turn into Fantasy Beach and continue straight on the property towards the white building.)

Fried green plantainsserved with a spicycurried saltfish
Rice and peas garnished with parsley leaves and oxtail simmered inred wine, cooked and finished with broad beans, carrot and thyme.
Yardman Alfredo pasta salad in cream sauce simmered in herbs, garlic, wine and coconut milk and served with salmon or shrimp and topped with parsley, tomatoes and croutons.
Brown stew fish and bammy. Thecentre bone is removed, batteredand fried and used as a garnish.
Vegetable WrapSautéed black beans with fried plantains combined with pepperjack cheese balsamicreduction wrapped in a tortilla and grilled to perfection.
Buffalo wings served with a green salad ina cold stove (Photos: Jason Tulloch)
The colourfuland appetisinggoat headsoup
The goathead soupis pouredover the’food’ atthe table.
SeasideDutchiemanagerEverettLewison.
Seaside Dutchie staff: (From left) Rodean McFarlane, Oraine Comrie, Keva Jennings and AndrewAlexander. (Photos: Jason Tulloch)
Mojito, fresh mint,white rum, limejuice and muzzledfresh black mint
Head chef Tameka Robinson and Chef Gary Wynter in prep mode in the Seaside Dutchie kitchen.
ChefRamoneTullochjuliennescarrots.
Head chef Tameka Robinson flanked by chefs Ramone Tulloch (left)and Gary Wynter.
Seaside Dutchie at Cole’sIslandAlterry BeachPriory, St Ann (two minutesfrom the St Ann’s Bay hospitalroundabout heading towardsPriory. Make a right turn intoFantasy Beach and continuestraight on the propertytowards the white building.)
Seaside Dutchie customer Adrian Williams, fixed assets officerat St Ann’s Bay Hospital, enjoys his Saturday favourite —orange flavoured pumpkin soup with roasted pumpkin salsa andpulled chicken.
Maureen Hylton, administrator at the St Ann’s Bay Hospital, tucks into Seaside Dutchie’s — Sunday Favourite — Mama style chicken marinated and fried to golden-brown perfection with sides of rice and peas, carrot and string beans.
Dutchie Jungle Juice(left) a melange ofseasonal diced fruits,wine, freshly squeezedorange juice rum andvodka and Dutchieiced tea, a blend ofAmaretto, tequila,white rum, vodka,cinnamon Scotch,simple syrup andginger ale.

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