Jamaican places and flavours shaped the dining experience at JOY45, held on October 15 at the Oriental Gardens, UWI, Mona, to celebrate Dr Joy Spence’s 45 years with J Wray & Nephew Limited. Curated and prepared by Chef Jacqui Tyson and her From Thought To Finish team, the menu journeyed from “Summer in the Valley ‘Braes River’” to “Balaclava to Bluefields – Land and Sea”, with Appleton Estate cocktails accompanying both courses.

A dessert duet aptly named “The Master Blend” continued the celebration, while Jamaican handcrafted dark chocolate shards paired with Appleton Estate 21-Year-Old Rum provided the final note.

Décor and event execution by Main Event Entertainment Group Ltd completed the setting for an evening honouring Appleton Estate’s pioneering master blender.

Salute to Joy!LH Multimedia

Chef and Culinary Team

From Thought To Finish Head Chef Jacqui Tyson took a minute from her culinary duties to share a moment with Dr Joy Spence.LH Multimedia

A mixologist prepares the Stormy Valley with Appleton Estate Signature Rum.LH Multimedia

Chef Jacqui Tyson and her From Thought To Finish team curated and prepared the celebratory JOY45 menu in honour of Dr Joy Spence’s 45 years with J Wray & Nephew Limited.

The first course: Summer in the Valley “Braes River”, on a crunchy cloud, St Elizabeth watermelon, baby greens, citrus, goat cheese and toasted pecans with a bright lime vinaigrette. Paired with Appleton Estate Signature Stormy Valley Cocktail LH Multimedia

Photos: LH Multimedia

For the entrée, Chef Jacqui Tyson served Balaclava To Bluefields – Land and Sea: Perfectly grilled tenderloin of beef au jus alongside seared fillet of salmon, golden potato croquette, seasonal bouquet of vegetables and pineapple-ginger jus. LH Multimedia

Jamaican places and flavours shaped the dining experience at JOY45, held on October 15 at the Oriental Gardens, UWI, Mona, to celebrate Dr Joy Spence’s 45 years with J Wray & Nephew Limited. Curated and prepared by Chef Jacqui Tyson and her From Thought To Finish team, the menu journeyed from “Summer in the Valley ‘Braes River’” to “Balaclava to Bluefields – Land and Sea”, with Appleton Estate cocktails accompanying both courses. A dessert duet aptly named “The Master Blend” continued the celebration, while Jamaican handcrafted dark chocolate shards paired with Appleton Estate 21-Year-Old Rum provided the final note. Décor and event execution by Main Event Entertainment Group Ltd completed the setting for an evening honouring Appleton Estate’s pioneering master blender.

The Master Blend: Warm rum and raisin bread pudding and citrus crème brûlée-topped cheesecake with burnt sugar. LH Multimedia

Guests Brett Wong and Peta-Gaye Simpson also raised a toast to Spence.LH Multimedia

Chef and Culinary Team

Deputy Master Blender David Morrison raised a glass to Spence!LH Multimedia

Chef Jacqui Tyson and her From Thought To Finish team curated and prepared the celebratory JOY45 menu in honour of Dr Joy Spence’s 45 years with J Wray & Nephew Limited.

Chef Jacqui Tyson guided guests through the menu.LH Multimedia

Décor and Setting

West Indies Rums & Spirits Producers Association Chairman Clement “Jimmy” Lawrence shared kind words about his dear friend Joy Spence.LH Multimedia

Appleton Estate 8 yr Old Brown Sugar Daiquiri was served with the evening’s entrée.LH Multimedia

The Oriental Gardens at UWI, Mona provided the backdrop for JOY45, with décor and event execution by Main Event Entertainment Group Ltd.

[ESTABLISHING SHOT]LH Multimedia

Photos: LH Multimedia