Karma Bay Executive Chef George Matthews adds his lemon pulp to the Rainforest Seafoods Seared ahi tuna steaks

Lifestyle, Local Food, Local Lifestyle, Thursday Food, Tuesday Style

March 17, 2021

A Gourmet ‘Staycation’

With the long Easter weekend ahead of us and weekend villa getaways now a thing, Thursday Food shares a few tips on how to turn a regular getaway into a gourmet ‘staycation’.

First things first: Identify a well-appointed villa. Thursday Food checked into Karma Bay, at the Tryall Club. There are several pluses but in the interest of space we share two: One, the most spectacular full moon (perfect backdrop for dinner), and two, an award-winning executive chef, notably George Matthews.

You can either pick up your own groceries or have the chef create daily menus. We opted for both and picked up a few faves like the spare ribs at MegaMart, sushi platters and poke bowls at Rainforest Seafood, Hamilton’s jerked sausages, gourmet ham slices, Best Dressed Chicken, and fresh produce from Stush in the Bush. Chef Matthews knows where to source everything else!

Start your mornings on the verandah of your suite, or one of many cosy nooks, enjoying the sight and sprays of waves crashing against the shoreline as you enjoy your cup of Blue Mahoe Estate Coffee (chairman Lloyd Tomlinson was in residence): Some added Baileys, others (guess who?) condensed milk.

Saturday Moonlight Dinner

Menu:

• Succulent Rainforest Seafoods deboned goat stewed in a Scotch bonnet curry sauce

• Karma Bay’s signature fall-off-the-bone spare ribs brushed with Appleton 12-Year-Old Barbecue Sauce. (MegaMart MoBay has the best ribs!)

• Best Dressed Jerk Marinade Chicken splashed with Red Stripe Beer

• Hamilton’s Grilled Jerk Sausages

• Five-cheese spiced mac and cheese

• Gungo rice and peas

• Buttered vegetables

• Dessert: Cornmeal pone

Sunday Brunch

• Plantain porridge

• Jamaican-style Eggs Benedict drizzled with Scotch bonnet-infused hollandaise sauce

• Crispy fried escoveitch snapper atop mini bammy wafers

• Ackee and salt fish

• Fruits, pastry, coffee, tea, mimosas, coconut water

Lunch

• Sushi platter

• Build your tacos grilled shrimp and charred chicken

• Condiments: Sundried tomato aioli, Mexican cheese, Pico de Gallo, diced vine-ripe tomatoes, sour cream

Sunday dinner an elegant evening affair

• Duo of pumpkin and ginger cappuccino and puréed of red peas embellished with toasted pumpkin seeds and drizzled with annatto oil

• Rainforest Seafoods seared ahi tuna steaks, avocado, spicy ginger soy, lemongrass ginger sauce topped with lemon pulp

• Rainforest Seafoods Poached Tiger prawns atop a cold quinoa salad

• Crispy oxtail (yes, Rainforest does oxtail) spring rolls with spiced butter bean purée

• Stush in the Bush Beetroot Carpaccio topped with marinated feta and drizzled with 12-year-old balsamic reduction

• Rainforest Seafoods Grilled Salmon Loin with three-citrus dill and caper gastrique atop forbidden black rice

• Jerk marinated lamb chop served with sweet potato croquette and Stush in the Bush organic carrot

Karma Bay, the Tryall Club

Rainforest Seafoods Seared ahi tunasteaks, avocado, spicy ginger soy,lemongrass topped with lemon pulp

Rainforest Seafoods Poke Bowls of premium fish, sticky sushi rice and a variety of vegetables like edamame, carrots, radish, cucumbers, and snow peas, drizzled with a spicy sriracha sauce.

Dinner under a full moon at Karma Bay

Saturday Moonlight Dinner menu offerings (clockwise, from left) five-cheese spiced mac and cheese, Karma Bay’s signature fall-off-the-bone spare ribs brushed with Appleton 12-Year-OldBBQ sauce, Best Dressed Jerk Marinade Chicken splashed with Red Stripe beer, Hamilton’s Grilled Jerk Sausages, succulent Rainforest Seafoods deboned goat stewed in a Scotch bonnet curry sauce, buttered market vegetables and gungo rice and peas.

Cornmeal pone

CelebrityhairstylistAdolph Raynorrelishes Karma Bay’sfall-off-the-bone spareribs brushed withAppleton 12-Year-Old BBQ sauce.

Karma Bay Executive Chef George Matthews (right) and sous-chefDamario Swaby present the Karma Bay’s fall-off-the-bone spare ribsbrushed with Appleton 12-Year-Old BBQ sauce and the Best DressedJerk Marinade Chicken splashed with Red Stripe Beer.

Duo of pumpkin and gingercappuccino and puréed redpeas with toasted pumpkinseeds, drizzled with annatto oil(Photos: Garfield Robinson)

Rainforest Seafoods Crispy Oxtail Spring Rolls with spiced butter bean purée.

Stush in the Bush Beetroot carpaccio sprinkled with marinated fetaand drizzled with 12-year-old balsamic reduction

Rainforest Seafoods Grilled Salmon Loin with three-citrus dill and caper gastrique atop forbidden black rice

Karma Bay Executive Chef George Matthews serves Blue Mahoe Estate CoffeeChair Lloyd Tomlinson the Rainforest Seafoods Poached Tiger Prawns atop a coldquinoa salad while his wife Sonia expresses delight at the presentation.

Karma Bay culinary team: Back row, from left: Chefs Damario Swabyand Edwal Richards, and Executive Chef George Matthews were assisted by Debbie Christie (left) and Shernette Jagaroo.

Start your morning at one of the many cosy nooks enjoying the sight andsprays of waves crashing against the shoreline. (Photos: Garfield Robinson)

Sushi platter

Bowls of plantain porridge

KarmaBayExecutive ChefGeorge Matthewsgarnishes theSunday brunchofferings.

Jerk marinated lamb chop served with sweet potato croquette and Stush in the Bush organic carrot

Sunday brunch offerings (from left) ackee and salt fish, crispy fried escoveitch snapper atopmini bammy wafer and Jamaican-style Eggs Benedict drizzled with Scotch bonnet-infusedhollandaise

Sunday afternoon nibbles include a sushi platter, and build yourtacos with grilled shrimp and charred chicken.Condiments: Sundried tomato aioli, Mexican cheese, Pico de Gallo, diced vine-ripe tomatoes, sour cream, and a Brie & Vino graze box

Shrimp Tempura Rolls (Photos: Garfield Robinson)

SushiChef AlvinMiraflores,RainforestSeafoods Caribbean,puts the finaltouches to theTuna PokeBowls.

RainforestSeafoodsPoached TigerPrawns atop acold quinoasalad

A Gourmet ‘Staycation’

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