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Gastronomy was at its finest at the June 10-12 staging of Jamaica’s first premium luxury camping experience — CampLuxe. Amongst those supporting the weekend event, which was held at Frenchman’s Cove Resort in Portland, was Rainforest Caribbean. This support afforded Chef Bobby Walker of popular Port Antonio eatery Bobby’s Cafe, Grill & Bar the opportunity to show off his skills as a poissonnier. His weekend menu offerings included shrimp alfredo, seafood boil, and roasted conch and were worthy of note. But, the memory of the crawfish & mussels medley — served beachside at CampLuxe Cafe on Saturday — remains two weeks later. Bravo Chef! Bravo!

Bobby’s Cafe, Grill & Bar

Corner of West Street & Love Lane, Port Antonio, Portland

IG/@bobbyscafe

Tel: (876) 384-9369

E-mail: bobbyscafecatering@gmail.com

Crawfish & mussels medley

Prep time: 15 mins

Cook time: 10-15 mins

Servings: 2

Ingredients:

1 tbsp butter

1 lb crawfish

1 lb pack Rainforest Seafoods Mussels

1 pack Rainforest Ready Corn-On-The-Cob

1 tbsp Maggi Season-up! for Fish powdered seasoning

1/2 cup Chef Walker’s seasoned broth

2 carrots, julienned

2 bell peppers

Escallion and dry parsley, for garnishing

Method:

In a heated skillet, combine crawfish, carrots, and bell peppers. Sauté for a few minutes. Add mussels, and broth then toss. Reduce under low heat. As soon as the sauce thickens, remove from heat. Let cool.

Plate, and add pre-cooked corn on the cob. Garnish with escallion and dry parsley.

Serve immediately.