The historic Rose Hall Great House was recently transformed into a haven of gourmet indulgence as the Jamaica Hotel and Tourist Association (JHTA) Montego Bay Chapter hosted its 12th annual fund-raiser, A Celebration of Fine Jamaican Cuisine.

On Saturday, August 23, against the backdrop of the haunting elegance of the Great House, guests enjoyed palate-pleasing culinary experience served up by some of western Jamaica’s top executive chefs and their teams.

The event showcased the artistry of the teams, each presenting dishes that elevated traditional fare from different cuisines. From seafood paella and beef tacos from RIU, sushi and tandoor options from Playa Group, queen conch ceviche and butter poached Caribbean lobster from Iberostar. Guests wandered through food stations nestled among the estate’s lush gardens, sipping fine wines from CPJ and savouring bites that told stories of culinary excellence.

The night also featured live music from PACE Band, performance acts from Show Jam Entertainment and DJ Crazy Neil.

A Celebration of Fine Jamaican Cuisine has raised over $30 million to date, with proceeds supporting vital institutions including SOS Children’s Village, Refuge of Hope, Carthagena Basic School, Save the Boy Programme, and Lethe School. These organisations provide shelter, education, and emotional support to children and families across western Jamaica. The fund-raiser’s impact is tangible — construction projects and expanded outreach programs all bear the imprint of this annual gathering.

JHTA 4th Vice-President Nadine Spence echoed the association’s gratitude for its sponsors and other supporters.

“The event continues to grow with the support of the hotels and the business community. We’re heartened by the overwhelming support as these past few years have been sold-out and the feedback positive. It is now a calendar event that started with the visionary leadership of Omar Robinson, with assistance from Richard Bourke and Delwin Rochester, and as an association we’re happy to have this vehicle as a medium to give back to western Jamaica,” Spence said.

Photos: Aceion Cunningham

Asian wok stir-fried seafood from Playa Resorts and Hotels Aceion Cunningham

Seafood mix soup from Deja Resort Aceion Cunningham

Sushi options from Playa Hotels and Resorts included shrimp ebi, banzai uramaki, cream cheese and cucumber, salmon, crab and cheese and chilli tuna. Aceion Cunningham

Bhagat Singh, chef, Playa Hotel and Resorts, served up freshly prepared butter naan from the tandoor.Aceion Cunningham

Butter and garlic naan from Playa Hotels and Resorts Aceion Cunningham

(Aceion Cunningham) 

Curried chicken, jerk lamb koftas, roti with pineapple chutney and charred pineapple salad from Round Hill Hotel and Villas Aceion Cunningham

Sakeena Fray, retail sales agent/beauty therapist, indulged in the sweet delicacies from Royalton Holtels. Aceion Cunningham

Kelly-Ann Boyne sampled the curried chicken and roti from Round Hill. Aceion Cunningham

Assorted desserts from Royalton Hotels Aceion Cunningham

Butter poached Caribbean lobster with grilled pineapple from Iberostar Hotels Aceion Cunningham

Queen conch ceviche with dragon fruit and coconut from Iberostar Hotels Aceion Cunningham

Seafood paella with lobster, shrimp, calamari and mussels from RIU Hotels. Aceion Cunningham

Beef tacos, oxtail wontons, tempura fish and breaded chicken from RIU Hotels. Aceion Cunningham

Salt fish fritters from Sea Garden Beach Resort Aceion Cunningham

Jerk pork and festivals from Sea Garden Beach Resort Aceion Cunningham

Tina Hylton, owner, DMS Clothing, quenched her thirst with coconut water from the Pure Country station. Aceion Cunningham

Shadae Hutchinson, teller, JMMB, chose the queen conch ceviche from Iberostar Hotels. Aceion Cunningham

Braised USDA choice short rib atop truffle mashed potato with Outland Hurders creamy wildflower crumble from Iberostar Hotels Aceion Cunningham

Roast Suckling Roast Pig from Half Moon Resort Aceion Cunningham