The 2019 Jamaica Food & Drink Festival (JFDF) pre-festival calender has been packed with teaser events that have festival devotees eager for the week-long food events. Mere days away from its debut function last Saturday, the JFDF invited 24 foodies to the Talk of the Town of the Jamaica Pegasus hotel for a sneak taste. It was an evening drizzled with memorable and tasty bites.

Hosted by CB Group regional development manager and JFDF director Alicia Bogues, guests enjoyed seven courses courtesy of participating chefs Alexa Von Strolley, Trevanne Donegal, Oji Jaja, Christina Simonitsch, Jacqui Tyson, Mark Cole and Rebecca Karram.

Wednesday Social takes you inside the kitchen.

The first-course: Fried Zucchini Blossoms with whipped ricotta and preserved lemons was courtesy of chef Alexa Von Strolley who participated in D’vine on Sunday.

Trevanne Donnegal, who is among Thursday’s Crisp line-up, described course #2: Scotchie and Santorini Herb, Marinated Prawns wrapped in Kataifi and fried until crisp and golden, and served with Scotch bonnet spiced Tzatziki, as a way for Jamaica to meet Greece.

Culinary artiste Oji Jaja, who will be among Sunday’s impressive line-up of chefs at Brunch in the Hills afforded a sneak taste of his seared salmon, lemon ricotta ravioli and caper beurre blanc.

ChopStix is on this evening and we encourage you to look out for Christina Simonitsch who will be serving Banh Mi Ga with pickled carrots and cucumber, fresh herbs and roasted garlic aioli.

Jacqui Tyson’s Chop’d and Pop’d was up next and provided a perfect entrée to Saturday’s Pork Palooza. The smoked pork chop served atop a sweet potato ‘popper’ and finished with a fruit gastrique was paired with Meiomi Pinot Noir. Jamaica Pegasus Hotel executive chef Mark Cole presented the sixth course and joked that he used the leftovers from all the chefs who presented before him to create ‘Leftovers with Wow’. “Two things about Chef Cole, I never leave my balsamic vinegar and I never leave my blowtorch,” Cole told the guests. All jokes aside, Cole brought the heat with Picante With Wow – Indian dumpling topped with beef, pulled jerk sausage and mushroom, finished with tomato jam and pepper jack cheese. The meal was served in a coconut husk, carefully cut into a half-moon shape. Flames from Cole’s signature blowtorch added the final touches.

Add your personal wows on Friday at Picante.

Pastry chef Rebecca Karram brought Sneak Taste to a close with pancakes cupcake-style, drizzled with syrup and dusted with crumbled bacon.

The Jamaica Food & Drink Festival presented by VISA and hosted by CB Foods continues this evening Wednesday, October 30 at 7:00 PM. Enjoy Chopstix Oriental with a twist @ Zen lawns, Hope Zoo