“Finding the balance between good taste and health.”

The concept, as told to Thursday Food, of “Serve it up”: Seven meats and seven salads was the result of a search for a healthier option to everyday food without sacrificing taste. “The main objective,” shared Pierre and Safiya Gordon, @serveitupja co-principals, “is to showcase that it is possible to have great-tasting food that is good for you with some basic changes. No MSG, no artificial seasoning, no use of carcinogenic cookware, no hydrogenated oils (including vegetable oils), no preservatives, no use of the microwave, minimal use of foil and plastic wherever possible.

“All natural seasonings as much as possible, common store-bought products are made the old-fashioned way, for example, coconut milk made from blended dry coconut, homemade mayonnaise made with avocado oil.”

Last Saturday evening over 100 patrons enjoyed a dining experience with a difference in an idyllic setting at the Sunken Gardens, Hope Gardens, complemented by good music, impressive lighting display and open bar. The feedback, including from doctors and health and wellness enthusiasts, was generally all positive with many applauding how the team incorporated natural or “clean” ingredients to create the vibrance of flavours.
Thursday Food shares feedback:

The pumpkin soup. You were able to taste the pumpkin and flavours from the seasoning. The flavours were not overpowered by using too much heavy cream, without sacrificing the actual smooth consistency and creaminess of the dish.

The kale and lentil salad seemed to be a crowd favourite for many. Patrons were pleased with the combinations and presentation. They said the combination did not initially sound appealing, as those are two normally healthy items not often a first choice for many; however, the combination resulted in a light and tasty dish which was neither oily nor over seasoned. Patrons said the peas were not overcooked and you tasted the nutrients in the meal.

The roasted pumpkin salad was definitely the next favourite. Brightly coloured and easy on both the eyes and the palate with a light herb flavour, lightly seasoned allowing the sweetness of the pumpkin to shine. Persons were amazed to hear there was no sugar added to this dish.

The cole slaw made with homemade mayonnaise (avocado oil is used) was another pleaser. The words “awesome”… “light”, “fresh” and “crunchy” were a few shared.

Many made mention of the oven-baked duck in guava sauce, which was moist and succulent. The guava sauce flavour paired well with this gamey meat.

The rabbit was another headliner, as this is not a popular meat in Jamaica. Many people have had jerked rabbit before; however, the whiskey bourbon sauce was just “spectacular”.

The peppered shrimp was by far the most commented on! It was described as succulent, juicy, tasty and authentic. A perfect balance of spice, cooked to perfection. The burst of flavours was unforgettable.

The charcoal-grilled jerk chicken, which is a popular Jamaican staple, had many going back for seconds. One person commented that she does not usually eat the breast of the chicken; however, she did in this instance, and particularly enjoyed the natural jerk seasoning throughout.

The meal was accompanied by an open bar with the company’s signature red and white sangrias to complement the meal.

Plans are already in place for the next event, which will be shared in the coming months.