“You bring the people, we’ll bring the food”… My good friend Melanie Henry and I felt that we would bring our goodly selves, confident that Pink Apron’s chefs Charissa Henry, Brittany Ho and Josh Parkins would bring the food. We had to be confident about the food, as we were hungrily heading all the way to Silver Hill Gap, about 40 minutes from Papine Square.

The drive was worth it, as we arrived at one of the most idyllic settings in Jamaica, where you can overdose on fresh air. We were greeted with Lavender and Thyme Lemonade and Lemongrass and Mint Iced Tea. You do not have to ask whether I opted to add some Bolla Prosecco from Select Wines to mine! The charcuterie board was well stocked with assorted smoked meats from Simon Levy’s roast meats, cheeses and local fruits. There was also a very special ackee butter that hooked me (as we Jamaicans say “it ketch me”.)!

I worried that the cold air would chill the food, but apparently the Pink Apron team was way ahead of us and no chill in the air was going to stop the delightful potato, saffron, turmeric, coconut milk and saffron soup from being served hot.

I admit — and feel free to judge — I am not a fan of vegetables. Therefore, while I wished we could skip the salad, vegetable-loving Melanie was as excited as she always is to meet up with veggies. The ground produce and vegetables were sourced from local farms Silver Hill Gap, Mount Plenty and Murdocks Farm. I was prepared to do my usual — shift the greens around until everyone finished — but since we had driven way up in the hills I gave in and tried the Charred Fennel, Arugula, Citrus Mint Salad, paired with a Torresella Pinot Grigio. It was quite yummy. Feeling that I had given myself enough green leafy nutrients I looked forward to the “propa food”.

The propa food was served family-style and paired with a Robert Mondavi Private Selection Cabernet Sauvignon. Let me just say, the plates went back empty! The beef tenderloin was expected to be the star, and, while it performed exceptionally, the breakout stars were the herbed flatbread with housemade ricotta and berries and the yuca (cassava) with garlic, lime and Scotch bonnet pepper. My table sent back for more!

Pink Apron was not done yet, as we were invited to watch the sun set in the gazebo while being presented with delectable desserts from Polly Ho’s Fine Ideas. There were my favourites: mini fruit pavlovas, tiramisu shooters and lemon squares. I felt so proud of myself partaking in each and every one of them as my reward for eating vegetables.

We sat by a bonfire with our desserts, paired with good old “coffee tea” and “chocolate tea”, thankful for a sumptuous Saturday with Pink Apron.