Countdown to Jamaica Observer Table Talk Food Awards #24
(Photo: Naphtali Junior)

The countdown has officially commenced for the 24th edition of the Jamaica Observer Table Talk Food Awards. The launch took place at the city's most buzzed-about restaurant, buzo Jamaica, Thursday last.

The much-acclaimed awards that celebrate culinary excellence across the region brought together sponsors and Food Awards judges as well as UTech students Felecia Forde and Naomi Blake, representing the six recipients of the 2022/23 Food Awards scholarships. Both students are set to graduate with honours this academic year.

Formalities handled by Food Awards Chair Novia McDonald-Whyte with a welcome address courtesy of Jamaica Observer Managing Director Dominic Beaubrun complete, it was time to Taste, Eat, Drink and Applaud!

It was an easy ask! buzo Barbados master chef Nakita Goddard, flown in for the launch directing the kitchen like a musical maestro, pulled out all the stops to ensure a fabulous affair.

Prosecco pours were courtesy of Select Brands and Tru-Juice.

Insert Menu HERE!!!!

As guests raised a toast to the 24th iteration and made note of the 25th, the only thing left to do was to Save The Date:

Thursday, June 29, Devon House.

[ESTABLISHING SHOT] (Photo: Naphtali Junior)
The Jamaica Observer Table Talk Food Awards Chair Novia McDonald Whyte welcomed guests to the launch of the 2023 Jamaica Observer Table Talk Food Awards. (Photo: Naphtali Junior)
The Jamaica Observer Managing Director Dominic Beaubrun expressed his anticipation for the Jamaica Observer Table Talk Food Awards' 24th staging. (Photo: Naphtali Junior)
The Jamaica Observer Table Talk Food Awards 2022/23 scholarship recipients Felecia Forde (left) and Naomi Blake recounted their positive year as a result of being scholarship recipients. (Photo: Naphtali Junior)
Natalie Chin (centre), deputy managing director of the Jamaica Observer, engaged with Tori Macko, rate and tour coordinator at Island Cars Ltd, and Managing Director of FesGas Jeremy Barnes. (Photo: Naphtali Junior)
Insalata Di Arance Dolci E Barbabietole (sweet orange and beetroot salad with red onions, goat cheese, and crumbled walnuts) (Photo: Naphtali Junior)
Zuppa Di Piselli Spezzati Gialli (yellow split pea soup with chive cream and crispy bacon) (Photo: Naphtali Junior)
Rigatoni Alla Rosa Vodka Con Gamberi Piccanti (rigatoni in classic pink cream sauce with vodka and spicy shrimp) (Photo: Naphtali Junior)
Costarelle Di Agnello Con Salsa Alle Ciliegie E Rum (grilled lamb rack with truffle mashed potatoes and cherry brandy sauce) (Photo: Naphtali Junior)
Filetto Di Salmone Alla Mediterranea (baked pink salmon fillet, garlic, onion, white wine, lime, cherry tomatoes, thyme, and black olives with fresh mint) (Photo: Naphtali Junior)
Tris Di Panna Cotta, Tiramisu Classico E Confetti Tostati (trio of panna cotta, classic tiramisu, and toasted sugar almonds) (Photo: Naphtali Junior)
Sorbetto Al Mango Fresco E Lamponi (fresh mango and raspberry sorbet) (Photo: Naphtali Junior)
buzo Jamaica chefs (front row, from left) Jezelle Charles, Sherleen Geddes, Nakita Goddard (executive), Latoya Gordon, Davion Taylor, Turay Taylor. (Back row, from left) Garone Campbell, Tamish Robinson, Chad K Famewo, Tajay Corinaldie, Romar Ford, and Maria Morrison (Photo: Naphtali Junior)
buzo hostess Jordann Boucal (centre) shared the frame with buzo servers (from left) Claudeen Chambers, Janielle Carruthers, Dwain White, Shannon Dabiesingh, Andre Mitchell, Monique Whyte, Akayla Simpson, Vidal Persad, and Ronkeish Birch. (Photo: Naphtali Junior)
buzo floor supervisor Ovando Gayle (second left) presents the Santa Margarita Prosecco while bartenders (from left) Keyo Simmons, present Bartenura Moscato D'Asti; Demar Wadgley, Banrock Station Moscato; and Jamario Wright, the Santa Margherita Valdobbiadene Prosecco. (Photo: Naphtali Junior)
From left: Clarence Taylor, buzo general manager; Jaime-Lee Bingham, buzo floor manager; Ovando Gayle, buzo floor supervisor; and Debra Findlay, manager at Blue Star Diner Trinidad, were also present to ensure a smooth execution of the launch event. (Photo: Naphtali Junior)
Freshly baked focaccia bread with balsamic vinegar and olive oil (Photo: Naphtali Junior)

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