A unique culinary experience was enjoyed Wednesday evening as the 2024 Jamaica Food and Drink Festival (JFDF) presented Chef’s Table Menu inside their Jamaica Food and Drink Kitchen.

The event, a five-course tasting paired with crafted cocktails, showcased the skills of featured international culinarians Jose Mendin, Miami-based Chef/Patron Pubbelly Restaurant Group, Casa Isola Isteria, La Pacita and Mar Y Rosae and Mathieu Masson-Duceppe from Montreal, executive chef of Jellyfish Crudo et Charbon and the PubJelly in Montreal and 2014 Chopped Canada Season 2 winner.

The soirée commenced on the Kitchen deck with a welcome drink — Ruffino Prosecco. A timely ushering of guests inside the Kitchen signalled that dinner would soon be served. Guests took their seats at elegantly styled tables by The Perfect Host and were welcomed by JFDF Director Alicia Bogues, who thanked sponsors for their decade-long support in helping to take “Brand Jamaica to the world.” It was now time for Co-Festival Director Nicole Pandohie to introduce the evening’s chefs notably Mendin and Masson-Duceppe, who both described themselves as “island boys”. Mendin is Puerto Rican and Masson-Deceppe now calls Jamaica home.

The five-course Chef’s Table Menu kicked off with Masson-Duceppe’s Cauliflower Tempura with burnt scallion Tapenade, ‘ChefMD’ Spicy Honey and Cacio E Pepe Sour Cream. The pairing for this starter, a gin cocktail called Bombay Deviation, crafted from Bombay Sapphire Gin, was introduced by Kemmar Lewis, CPJ head of marketing.

For Masson-Duceppe, the first dish displayed his identity using local ingredients to create something special.

“Being able to be in Jamaica and showcase what is grown here is my way of expressing what can be done and where we can push the limits around food… and a simple vegetable dish can speak by itself.”

Up next was Mendin, who presented Beef Milanesa Cruda with Black Truffle Soy Sauce, Pan Grattato, Pickled Cipollini and Tomato. This course was paired with a Blueberry Martini crafted from Absolut Vodka, which is under the Select Brands portfolio, a spirit sponsor for the event. Lauren Meghoo, Select Brands category manager, handled the introduction.

Mendin expressed that it was important for him to be immersed in the Jamaican environment, given the likelihood of Jamaicans travelling to Miami and being potential patrons of his restaurants.

“As a chef, you want to know what the culture is. A lot of Jamaicans travel to, and indeed live in Miami, so I want to know more about the customer base that comes through, because many of them, frequent my restaurants,” Mendin said.

Masson-Duceppe’s entrée, Brown Butter Seared Wild Caught Caribbean Snapper Fillet with Ikura Beurre Blanc, Plantain Confit and Breadfruit Duchesse was course number three. Its pairing was a Jamaican Daiquiri crafted from spirit sponsor Appleton Estate Signature Rum with brown sugar and lime juice and introduced by Appleton Estate Brand Manager Mark Telfer.

“My fish dish really showcased local ingredients. I used breadfruit, plantains and line cut snapper… almost everything local,” Masson-Duceppe said.

The Pork Belly Confit, with Butterscotch Miso Butternut Squash and Jamaican vegetables, courtesy of Mendin, brought the entrées to a formidable crescendo.The pork was paired with a Teremana Spicy Mango Mana’Rita, crafted from CPJ’s Teremana Tequila.

The sight of dessert Tres Leches Cake with a Ginger Molasses Crumble, courtesy of Chef Rebecca Handal, was worth every single calorie. It was paired with spirit sponsor Worthy Park Single Estate Reserve 12-year-old rum and served neat. Tamika West, Worthy Park Estate marketing manager, introduced the evening’s final beverage, explaining that the dry finish of the rum would be able to “cut through some of the sweetness” of the dessert.

The evening left patrons with wide smiles. For corporate governance consultant Daniella O’Connor, the dessert hit the spot. “The dessert course was my absolute favourite. This version of Tres Leches is something that I haven’t had before, and I just really appreciated it. I felt that the chefs put their all into the menu offerings. It was a wholesome experience,” she shared.

Simone Hull, marketing manager for Scotiabank, gave the Cauliflower Tempura rave reviews. “All the chefs came out with wonderful creations. My absolute favourite was the Tempura Cauliflower. It was just a fantastic surprise. I’ve never had cauliflower done like that before. The texture, the crispiness, all the flavours. It was certainly memorable,” Hull said.

JFDF continues this evening at Camp Way, The UWI, Mona, with Decade — an evening of: Crisp, Pork Palooza, Chopstix and Picante — an ode to 10 years. At the range will be Jose Mendin and many of your favourite chefs.

On Saturday, November 9 all roads lead to Historic Naval Dockyard, Port Royal for Meet Street & The Market.