JFDF’s High Altitude Brunch
Not sure what it is but brunch at high altitudes invariably finds favour with Thursday Food. The recently concluded Jamaica Food + Drink Festival and NCB Capital Markets brunch checked all the boxes.
Held at the well-appointed White Mist, a striking property perched atop Peter’s Rock it was the perfect spot to close the week of culinary delights.
By early afternoon, the expansive lawns were dotted with smartly-clad guests easing into the relaxed vibe of the event. Grammy-nominated saxophonist Verlando Small serenaded, while guests sipped Chateau d’Esclans Whispering Angel Rosé as well its sophisticated older sibling Rock Angel. The rosé, which features a more complex and structured taste profile than Whispering Angel, was a favourite amomg rosé lovers and delivered a richer taste that was fabulous as an aperitif and paired with fine cuisine.
Guests whetted their appetite with Visa Brunch Bites courtesy of Chef Trevanne Donegal. Offerings included maple glazed bacon donut holes, Bloody Mary grilled shrimp cocktail, ‘shrab’ cakes with cream cheese, and avocado cornbread with grilled sausage and roasted peppers.
Whether you preferred good ‘ol fried plantains, roasted meats, or fresh guacamole, the team of brunch chefs delivered an enjoyable premium brunch experience. The blackened salmon fillet and lobster mac ‘n cheese were a hit at Chef Oji Jaja’s seafood station. Word spread quickly that the Stush In The Bush fish cakes, croquettes, and ‘meatballs’ deserved a chef’s kiss! Naturally, repeat visits were in order.
Chef Simon Levy’s carving station was also a fave among meat lovers, with smoked belly ribs, smoked bone-in ribeye with beef au jus served with potato salad and freshly baked focaccia.
Pastry chef and international chocolatier Nadine Burie satisfied guests’ sweet tooth with her array of desserts that comprised mini vanilla shortbread with fresh mix fruits; mini Tahini duo mousse with cinnamon dark chocolate ganache and sesame seed brittle and raspberry litchi tart with pistachio pain de gene and rosewater whipped cream.