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A Celebration of Fine Jamaican Cuisine
Half Moon colleagues Hanif Whyte (left), range cook, and Rudolph Bailey, sous chef, ready pork belly bites for serving. (Photo: Aceion Cunningham)
Food, Lifestyle, Thursday Food
August 24, 2023

A Celebration of Fine Jamaican Cuisine

The much-anticipated Jamaica Hotel & Tourist Assocation (JHTA) Montego Bay Chapter social event, A Celebration of Fine Jamaican Cuisine, took place last Saturday at the historic Rose Hall Great House in Montego Bay. Organisers of the tourism calendar food and wine pairing event are hailing this as the best one yet, setting the stage for greater anticipation going forward.

The charity event showcases some of the best chefs and food offerings from the western city’s tourism stakeholders and doubles as the organisation’s main fund-raising initiative. JHTA Montego Bay Chapter Chairman Nadine Spence spoke with Thursday Food on the event’s success and charitable efforts.

“This year saw a record number of patrons. We appreciate the community support and expect an even greater turnout for next year. This event has grown into a staple on the tourism landscape in Montego Bay and we have found that the concept over the years is attractive to our patrons. It includes food and wine pairing stations supported by a team of the best chefs from the hotels. We present a feast for all palates, including specialties like suckling pig, paella, pastas, Middle Eastern cuisine, organic, seafood dishes, and an array of desserts,” Spence explained.

“We have earmarked the funds raised this year to benefit The Lethe school for the deaf in Hanover; and the Cartagena Basic School Playground project in Granville, St James; and the SOS Children’s Village, also in St James. In the past we had other projects such as Save the Boy as well as many other community events that have requested support from the fund,” Spence added.

Of course, the event presents a rich tapestry of exquisite fare and the respective hotels did not disappoint, with each station serving delectable fusions and experimental pairings for eager patrons. Entertainment was provided by Pace Band and comedian Curley Roberts.

“This year we had overwhelming support from industry partners such as Sandals, RIU, Playa Hotels & Resorts (Hilton Rose Hall Resort & Spa, Hyatt Zilara), Round Hill, Royalton, Secrets Resorts & Spas, The Tryall Club, Half Moon, Rose Hall Development, Deja Resort, CPJ, Rainforest Caribbean, WATA, Tai Flora, Jerk Shack, Pure Country, John Swaby Entertainment, SNL Tours and Tripple Glãr Lighting. We are extremely grateful to the many sponsors and patrons, and with this kind of support the event will be a success again next year,” Spence concluded.

Chicken burrito and seafood ceviche from RIU Resorts (Photo: Aceion Cunningham)
Shrimp cocktail from RIU Resorts (Photo: Aceion Cunningham)
Shrimp pasta from Sandals Resorts (Photo: Aceion Cunningham)
Coconut fish in foil from Sandals Resorts (Photo: Aceion Cunningham)
Jerk chicken and ackee lasagna from Playa Hotels & Resorts (Photo: Aceion Cunningham)
Keren Dixon, banquet chef, Jewel Grande Montego Bay, serves shrimp Alfredo pasta. (Photo: Aceion Cunningham)
San Telmo Argentinian wine varietals from CPJ were among the evening’s pours. (Photo: Aceion Cunningham)
An array of chocolate tarts from Royalton Resorts (Photo: Aceion Cunningham)
Fruit tarts from Royalton Resorts (Photo: Aceion Cunningham)
Grilled, wild-caught calamari done Mediterranean stye from Sandals Resorts. (Photo: Aceion Cunningham)
Sandals Resorts colleagues Salvatore Cusimano (left), executive chef, and Cereka Hanson, cook, prepare pasta inside their station. (Photo: Aceion Cunningham)
Round Hill colleagues Lorne Scott (left), trainee cook, and Shanalee Williams, chef, prep pineapple flambé which was served with a dollop of ice cream. (Photo: Aceion Cunningham)
Cyril Johnson, saucier, Half Moon, readies a serving of roasted suckling pig. (Photo: Aceion Cunningham)
Jerk pork from Breathless Montego Bay Resort & Spa (Photo: Aceion Cunningham)
Noriea McFarlane, dining room server, Deja Resort, serves up crayfish soup. (Photo: Aceion Cunningham)
Secrets and Breathless resorts colleagues (from left) Aneisha Hudson, chef; Pheona Jennings, sales manager; and Antonio Valerie, executive sous chef, share a photo op at their station. (Photo: Aceion Cunningham)
Shanice Batchelor, bartender, had Worthy Park Rum offerings from the bar. (Photo: Aceion Cunningham)
Roasted suckling pig from Half Moon (Photo: Aceion Cunningham)
JHTA members (from left) Robin Russell, president; Nadine Spence, JHTA Montego Bay Chapter chair; and Omar Robinson, past president, JHTA. (Photo: Aceion Cunningham)
Omeco Pryce, cook, Breathless Montego Bay Resort & Spa, prepped jerk offerings. (Photo: Aceion Cunningham)
Safiya Parkinson, line cook, Round Hill, prepares a serving of lamb shawarma. (Photo: Aceion Cunningham)
Roasted grouper is served with tomato salsa, escoveitch sauce, okra ragout and avocado. (Photo: Aceion Cunningham)
Pork belly from Half Moon (Photo: Aceion Cunningham)

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