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Rockhouse Dinner on the Beach
Diners engaged during Rockhouse Foundation's Dinner on the Beach. (Photo: Aceion Cunningham)
Food, Lifestyle, Thursday Food
July 27, 2023

Rockhouse Dinner on the Beach

The Rockhouse Foundation hosted the latest edition of its fund-raising initiative, Dinner on the Beach, with acclaimed Ghanaian-American chef Eric Adjepong. The

The event simmered on Saturday, July 15, at Rockhouse’s sister property, Skylark Beach Resort, on Negril’s beach strip. The boh0-chic property welcomed guests for an evening of celebrating West African flavours, relaxed al fresco dining, topped off with an after-party featuring DJ Max Glazer.

It started with cocktails, wines, canapés, and lively chatter among guests. The genial Skylark staff skilfully served up canapés including lobster bisque, callaloo samosa and pork belly while cocktails infused with Worthy Park Jamaica Rum and wines from Caribbean Producers Jamaica (CPJ) kept the mood light.

The three course à la carte dinner was introduced by Chef Adjepong, who explained the infusions and similarities he found in cooking styles between Jamaica and his West African roots.

The first course of Hamachi tartare consisted of sweet green Scotch bonnet pepper sauce, avocado, and Rockhouse micro greens. The second course of goat stew with green seasoning, roasted carrots, crispy potatoes along with jollof risotto, jollof sauce and stewed conch, rounded out with an organic green salad made with Rockhouse farm greens, green beans, and vinaigrette. Chef Adjepong explained that the communal serving style allowed diners to interact with each other and at the end of the meal they would gain some insight with others around the table. A tasty treat of a soursop crème brûlée with frozen mango and lime served as the final course.

In an interview with Thursday Food Chef Adjepong spoke about his continued use of West African flavours, how important it was to preserve this in his culinary journey, and what’s on the horizon.

“It’s very important to preserve that heritage. It’s one thing when you have a craft and do well with it but when you can combine your culture with it and master your craft, it sets you apart. The culture is a part of you; it’s who I am and whatever you do it should shine through. It was difficult to hold on to, but I had to give a bit of education while I’m cooking, to explain what my guests were eating… This makes it easier for the next person to come after me, as I have laid the foundation” Adjepong said.

“There are a lot of projects I’m working on: Alex vs America just got renewed for season four and a big partnership that I can’t yet reveal, but some really awesome stuff in the near future,” Adjepong added.

The Rockhouse Foundation, since its inception in 2004, has invested over US$8million in building, expanding, and renovating six Negril area public schools and the Negril Community Library, directly impacting the lives of thousands of young people and their families. The current primary project is the Savanna-La-Mar Inclusive Infant Academy, built from the ground up by the foundation.

Photos & text Aceion Cunningham

Paul Salmon (right), chairman, Rockhouse Hotel, spoke about the work of the foundation and thanked Peter Rose (left), president, Rockhouse Foundation, and Chef Eric Adjepong for a wonderful evening. (Photo: Aceion Cunningham)
Chef Eric Adjepong gave insight on the courses. (Photo: Aceion Cunningham)
Hamachi tartare with sweet green Scotch bonnet pepper sauce, avocado, and Rockhouse micro greens. Rockhouse sources most of its local produce from its new on-site hydroponic farm. (Photo: Aceion Cunningham)
Goat stew served as the second course. (Photo: Aceion Cunningham)
Roasted carrots with green seasoning and crispy potatoes (Photo: Aceion Cunningham)
Soursop crème brûlée with frozen mango and lime (Photo: Aceion Cunningham)
From left: Shanike Young, realtor, Berkshire Hathaway Home Services; Howard Hall Jr, owner, H&H Distributors; Peter Rose, president, Rockhouse Foundation; Shana Hall, executive director, GCM Grosvenor & Rockhouse Foundation member; and businessman Howard Hall shared a photo op during the cocktail hour. (Photo: Aceion Cunningham)
(Photo: Aceion Cunningham)
Pork belly with labadi sauce and pickled cucumbers. (Photo: Aceion Cunningham)
Jollof risotto with jollof sauce and stewed conch. (Photo: Aceion Cunningham)
Organic green salad made with Rockhouse farm greens, green beans, and vinaigrette. (Photo: Aceion Cunningham)
Educators from the Savanna-La-Mar Inclusive Infant Academy were recognised during dinner. (Photo: Aceion Cunningham)
Michelle Rousseau, principal, Summerhouse Restaurant, and Gareth Cobran, cinematographer, were eager to enjoy the fare of Ghanaian-American chef Eric Adjepong (Photo: Aceion Cunningham)
Joyce de Lemos (left), co-founder, Dieux Skin Care and Desiree Red, digital marketer, enjoy pre-dinner cocktails on the Beach at Skylark in Negril. (Photo: Aceion Cunningham)
Damian Salmon (left), project director, Rockhouse Hotel, and Kaysilyn Lawson, Rockhouse Foundation member. (Photo: Aceion Cunningham)
Lobster bisque with scallion pancake (Photo: Aceion Cunningham)
Callaloo samosa with Scotch bonnet calypso sauce (Photo: Aceion Cunningham)
Cocktails and wines poured during the evening included the Argentinian Santa Julia Malbec 2018, Beach Park cocktail made with Worthy Park select rum, mango nectar, cinnamon-pepper syrup and lime juice. Herbal tonic mixed with Worthy Park Rumbar Silver, lime juice, syrup, thyme and pepper. As well as the French Rosé, M De Minuty 2018 and the Noble Vines 2021 Sauvignon Blanc from California. (Photo: Aceion Cunningham)

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