(Photo: Garfield Robinson)
Survey says: Last Saturday's Jamaica Food + Drink Festival (JFDF) Worthy Park Estate Rum Tour was worth the hour-plus trek from Kingston to Lluidas Vale.
It was a day of 'edutainment' as guests sipped and savoured their way through the storied estate before indulging in an al fresco rum-paired dining experience curated by Chef Jacqui Tyson and her team.
Guests, who had moments before tasted Worthy Park's smoothest rums, were delighted to experience the warm and spciy notes transforming Tyson's savoury menu items. Jumbo shrimp in a rum-infused jerk marinade was tossed in a light cream and folded in a French-style crepe. There was, too, deboned CB chicken thighs, twice glazed and flash grilled in a rum glaze, and a side of Scottish salmon was marinated with Walkerswood green seasoning, poached and infused with citron, and finished with a rum Scotch Bonnet Béarnaise. Yum!
The cold station boasted Kale & Quinoa, October, and Summer Melon & Feta salads. The Worthy Park Estate mixologists were kept busy all evening, shaking, stirring, and muddling Worthy'd Old Fashioned (made with the Single Estate Reserve); Dark & Stormy, a blend of Worthy Park 109, ginger beer, and cocktail bitters; and Apple Jack Sprat, a tangy concoction of Worthy Park Select, apple juice, and ginger ale.
"It was indeed a worthy experience, it had all the makings of a perfect day. It was sunshine, rum, fun, and an amazing group," said JFDF Director Alicia Bogues. Thursday Food concurs.
The shrimps are flambéed by Chef Jamie Lewis. (Photo: Garfield Robinson)
Chef Jacqui Tyson slices up the Pineapple Smoked Pork Chops. (Photo: Garfield Robinson)
Rainforest Poached Salmon (Photo: Garfield Robinson)
Worthy Park CEO Gordon Clarke and his wife Nicky are eager to indulge. (Photo: Garfield Robinson)
Mac & cheese (Photo: Garfield Robinson)
Digicel Jamaica Legal & Regulatory Director Alethia Tomlinson at the buffet line (Photo: Garfield Robinson)
CB Group CEO Matthew Lyn and his realtor wife Jodi's meal is made extra special when Chef Jacqui Tyson engaged them. (Photo: Garfield Robinson)
Sagicor Group Communications Officer Faun Fuller tops Rainforest Poached Salmon with a rum Scotch Bonnet Béarnaise. (Photo: Garfield Robinson)
Walkerswood Trade & Promotions Officer Girvan Moore adds Walkerswood Jamaican Firestick Pepper Sauce to Chef Jacqui Tyson's Pineapple Smoked Pork Chops. (Photo: Garfield Robinson)
Nationwide 90FM Strategics Partnerships Manager Jheanelle Hughes feeds birthday boy, design consultant Adrian Headley, a bit of chewy spiced molasses. (Photo: Garfield Robinson)
Worthy Park Estate Limited Marketing Manager Tamika West and Commercial Manager Alexander Kong tuck into their meal. (Photo: Garfield Robinson)
Kemtek Chief Legal Counsel Sasha-Kay Gilzean receives S'mores Brownies from Patissiere Rebecca Karam. (Photo: Garfield Robinson)
Mixologist Sean Hamilton adds lime and Granny Smith apple wedges to the Worthy Park Dark & Stormy and Apple Jack Sprat, respectively. (Photo: Garfield Robinson)
Worthy Park cocktails (from left) Apple Jack Sprat, Dark & Stormy, and Worthy's Old Fashioned (Photo: Garfield Robinson)