Our #StirringThePot2018 culinary escapade commenced at SeaSide Dutchie at Alterry Beach, Priory St Ann. As we disembarked the bus and made our way to the restaurant we were met by salty yet refreshing sea breeze kisses and caressing rays of sunshine on our skin setting the tone for the warm and welcoming atmosphere that would follow. Adding to the another-day-in paradise experience was what the judges referenced as “Jamaica-in-a-cup”. Though it lacked a signature name, it didn’t need one. Its ingredients were june plum and a hint of Scotch bonnet pepper — a not-so-typical ingredient but one that perfectly balanced the subtly sweet june plum.

The second welcome drink was what the mixologist called a Blue Moon — pineapple and cranberry juice, Blue Curaçao and Johnnie Walker Black — a perfect complement to the translucent baby blue Caribbean Sea.

Hunger pangs now upon us, it was time for our SeaSide Dutchie Sunday lunch. From the bar we entered the rustic log cabin dining room where the sea breeze provided the necessary cooling. Soup was served first with options of Swim Around (seafood), goat head, Rasta (Ital) Man and cream of pumpkin, all served in the signature dutchie.

The Rasta Man Red Peas Soup would, we reckon, get a passing nod from Sagicor Bank CEO Chorvelle Johnson — it was described by guest judge Saffiya King as “more than just soup… it was an experience. The peas, yam, spices and the consistency created a flavourful and textural diversity in my mouth… a surprisingly satisfying start to the mains. Not to mention, it was served in a mini Dutch pot!”

A sideboard of curated Dutch pots with tempting offerings of ackee and salt fish spring rolls, red wine-braised oxtail, farmer’s-style jerk pork drizzled with a sorrel sauce, brown stew fish, yard-style jerk chicken with a tamarind glaze and sweet and sticky wings with a hint of molasses (which kept many returning for seconds and thirds) were but a few of the dishes that sat atop a tropically adorned table, highlighted by beams of sunlight. Absolute bliss!

Dessert, so often an anticlimax, was on Sunday, April 15, the pièce de résistance. The BEST bread pudding, ever! Crowned with a Scotch bonnet panna cotta and drizzled with white rum and Baileys rum cream.

Our votes are in; we await your feedback.