Taste of Tryall
Dorito-crusted shrimp tempura from Aqua Bay Villa (Photo: Aceion Cunningham)
Crispy pork belly served with crEATe Sweet Scotch Bonnet Sauce from Point of View Villa. (Photo: Aceion Cunningham)

Taste of Tryall, the largest fund-raiser for the Tryall Fund, unfolded on Friday, January 20 at Tryall Beach Club, with chefs from the villas and the Tryall Club serving up sumptuous fare and of course their spin on traditional cuisine.

The event, from its inception in 2009, has always provided a space for chefs from the various villas and the club to display their creativity. Of course, the main artery of the event is its fund-raising. Through this vein funds are raised and channelled to various projects including the 'Success by Six' programme focusing on early childhood schools.

The Tryall Fund also sponsors the evening clinic at Sandy Bay Clinic, Hanover Infirmary through donations, as well as partnering with other charities for community development leading to the construction of the Hopewell Community Centre and the disbursement of scholarships for students. Under its scholarship programme the fund was able to award 276 students some $43.8m in 2022.

Guests enjoyed food including crispy pork belly, shrimp and plantain bites, sorrel and rum cheesecake, oxtail spring rolls, Dorito-crusted shrimp tempura and lamb and beef kofta.

Thursday Food shares some of the evening's eats.

— Text & photos by Aceion Cunningham

Shrimp and plantain bites from Yellow Bird Villa (Photo: Aceion Cunningham)
crEATe Sweet Scotch Bonnet Sauce (Photo: Aceion Cunningham)
Chef Melonie Lawrence from Stella by the Sea presents the callaloo pasta. (Photo: Aceion Cunningham)
Sorrel and rum cheesecake (Photo: Aceion Cunningham)
Lamb and beef kofta from Hanover Windward Garden Villa (Photo: Aceion Cunningham)
Oxtail and shrimp spring rolls from Bougainvillea Villa (Photo: Aceion Cunningham)
From left: Josef Forstmayr, managing director, Round Hill Hotel & Villas; Princess Elizabeth of Yugoslavia; James Goren and his wife Manuela owners of Stella by the Sea Villa at the Tryall Club (Photo: Aceion Cunningham)
Tryall Club Executive Chef Andrea Joly serves up fare from the Tryall Club station to Half Moon colleagues Sheraine Reid (left), marketing and communication manager, and Kameil Brown, training and HR assistant. (Photo: Aceion Cunningham)
Richard Reid, executive sous-chef, Tryall Club, serves crème brûlée, passion glazed fruitcakes and kiwi strawberry tarts to Carisse Wright, founder, Effit Influencer Marketing Agency. (Photo: Aceion Cunningham)
Pizza Chef Danielle shows off the piadina romagnola courtesy of the Tryall Club. (Photo: Aceion Cunningham)
One of the preferred pours for the night was Appleton Estate 12-year-old Jamaica Rum. (Photo: Aceion Cunningham)
Chef Lennox Peters from Aqua Bay Villa presents his Dorito-crusted shrimp tempura. (Photo: Aceion Cunningham)

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