USDA Showcases US Beef & Lamb in Montego Bay
The rich flavours of US beef and lamb took centrestage at the Jewel Grande Montego Bay Resort on Tuesday, September 16, as the United States Department of Agriculture (USDA) hosted a highly informative Beef & Lamb Showcase.
The showcase drew industry stakeholders, including chefs, hoteliers, and food-and-beverage executives eager to further explore the potential of premium USDA meats in Jamaica’s evolving culinary landscape.
The evening began with presentations and demonstrations where USDA experts and industry leaders outlined the rigorous standards, innovative practices, and nutritional benefits that make USDA beef and lamb standouts in the global market, highlighting not only the quality of the products but also the opportunities they present for hotels and restaurants seeking to elevate their menus.
The second half of the programme, a tasting session, allowed guests the opportunity to indulge in an array of dishes showcasing the versatility of USDA beef and lamb, from tender cuts prepared with international flair to creations that hinted at how these meats could be fused with Jamaican flavours. The presentation and tasting sparked lively discussions among those in attendance.
“This showcase was an excellent initiative as it served as a vital platform for a refresher as well as new perspectives on cuts that we may not usually consider. Our guests expect world-class dining, and experiences like this help us [to] keep raising the bar. This would also serve younger chefs coming up, as the wealth of information proved valuable,” shared Cecil Jagdath, executive chef, Marguerites, with Thursday Food.
For the USDA, the event was about more than promoting premium meats. It was also an opportunity to build stronger ties with Jamaica’s hospitality industry and support the island’s reputation as a global food destination.
“Jamaica is an important market for us as it is a leader in some segments of the market and through this event, we’re afforded an opportunity to expand on this current relationship. We’re excited as very soon a local distributor will be offering our premium products, packaged for sale through supermarket channels,” stated Liz Wunderlich, Caribbean representative, US Meats.
Photos & text: Aceion Cunningham
Denzie Sinclair, sales/business development manager, Harbour Wines & Spirits, and Sherrie-Lee McCallum, food and beverage manager, Jewel Grande, raised toasts to a successful USDA presentation. (Photo: Aceion Cunningham)
Grilled beef kebab (Photo: Aceion Cunningham)
Cinnamon and clove marinade open flames inside skirt (Photo: Aceion Cunningham)
Pepper pot beef, seared beef chuck short ribs with Scotch bonnet and coconut scented noodles and toasted coconut flakes (Photo: Aceion Cunningham)
Mini lamb sliders with rosemary brioche (Photo: Aceion Cunningham)
Wood-fire roasted curry rub teres major fillet (Photo: Aceion Cunningham)
Slow roasted split striploin (Photo: Aceion Cunningham)
Green banana and callaloo croquette (Photo: Aceion Cunningham)
Chuck short ribs and teres major from Rainforest Caribbean (Photo: Aceion Cunningham)
Ground lamb patties (Photo: Aceion Cunningham)
Utility Striploin from Nations Choice (Photo: Aceion Cunningham)
From left: Jodi-Ann Campbell, commercial manager, foods, CPJ; Ramon Lawrence, category manager, spirits; and Glenda Graham, commercial manager, Arosa, sample the different options during the tasting. (Photo: Aceion Cunningham)
Arlene Kelly, sales supervisor, Nations Choice, accepts a glass of Josh cabernet sauvignon from Gonzalo Perez, regional sales manager, Josh. While Ricardo Smikle, bar supervisor, Jewel Grande, looks on. (Photo: Aceion Cunningham)
From left: Liz Wunderlich, Caribbean representative, US Meats; Puspendu Sain, director, food and beverage, Jewel Grande; and Klaus Frauenschlaeger, executive chef, Half Moon. (Photo: Aceion Cunningham)
Eric Baylor (right), agricultural attaché, USDA, exchanges tasting notes with Cecil Jagdath (left), executive chef, Marguerites, and Kavene Graham, executive chef. (Photo: Aceion Cunningham)
Shereika Myers (left), category manager, wines; and Dana Ryall, VP, international sales, Deutsche portfolio. (Photo: Aceion Cunningham)
Rasheeda Hall-Hanson, agricultural specialist, USDA; engages Maurice Henry, executive chef, Jamaica Inn. (Photo: Aceion Cunningham)
From left: Janique Fearon, food and beverage admin, Half Moon; Sanoj Poulose, food and beverage director, Half Moon; Subrena Khama, export and development manager, Rainforest Caribbean; and Ophelia Wright, sales executive, Rainforest Caribbean. (Photo: Aceion Cunningham)
