The early morning rain had quenched the usual oppressive midday sun and as we made the climb up the steep driveway and then down into a veritable bush setting, the grill was already well on its way and Donald Patterson was doing his job well taking the beverage orders and making conversation. Irenia was up and down the steps adding the final bits and pieces.

Dayne and David having completed the heavier “stuff” were now getting themselves ready for the Observer lens. (We’ve made note that they would be great for our next Fashion Observer spread). Longtime friend Jason Worton kept everybody calm whilst regular Sunday lunch guest Desmond Braithwaite.

The corn looked juicy and enticing as did the piping hot curried mutton, the younger Pattersons gave the barbecue a final nod of approval and hurriedly got their mother to concur. The potatoes, roast corn and chicken were ready for the fork.

Donald and Desmond did their own assessment and seemed to agree that lunch was indeed ready. As we relaxed under the embracing breeze sipping a most refreshing cucumber and ginger beverage, watching the interaction of family, the real social bonding which takes place all over Jamaica, we felt privileged and indeed humbled to have been part of these memorable five weeks.

We would like once again to thank Jeanette Hutchinson, the Adams family, the alberga family, the McHughs, and finally The Pattersons. Our special thanks to our page sponsors Grace, Kennedy and naturally to your our readers for such overwhelming response.

The Menu:

BBQ Chicken Breast, grilled snapper, local curried goat, black beans and rice, cucumber/carrot and raisin salad, shredded lettuce, corn on the cob, shell pasta salad

Beverage: cucumber and ginger cooler or wine

Dessert: carrot, unsalted roasted sunflower seeds and raisin cake

You’ll definitely want to try your hand at:

David’s BBQ Sauce

1 cup Grace Ketchup

2 tablespoons mustard

pinch of salt

2 tablespoons honey

1/2 shredded scotch bonnet pepper

2 teaspoons Pickapeppa sauce

3 cloves crushed garlic

3 tablespoons cooking sherry (optional)

Method:

Mix all ingredient together, bring to a boil, dip chicken breasts in mixture (when almost cooked).

Continue to sizzle on low grill.

Cucumber and Ginger cooler

2 large cucumbers

1 medium piece ginger

1 medium lime sliced

orange slices

1 cup sugar (optional)

2 quarts water

Method:

Blend cucumbers, ginger and water. Add orange and lime

slice. Serve over ice.

This is a great Sunday afternoon desert:

1 box of your favourite plain cake mix (follow instructions on box)

1/2 cup raisins

2 cups grated carrots

1/2 cup unsalted roasted sunflower seeds

1 teaspoon vanilla essence

3 drops almond essence

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

icing (optional)

Method:

Blend all ingredients thoroughly

Pour in a 9″ round baking pan and bake for 30 minutes.

Cool and serve with your favourite ice cream.

Food

We close our month long tribute to Mothers with a great outdoor cook out with the Pattersons.

The grill is wide open and we share this family’s recipes.

The curtains close tonight at Devon House east Lawns venue of our fourth Table Talk Food Awards.

The main awards will be Chef of the Year. Best New Food Item, Caterer of the Year and Restaurant of the Year. All of our nominees are winners so we applaud them all.

Our three celebrity guests Dr Jessica Harris, Chef Eric Georges Farge and Judy Bastyra will announce the winner of the most appealing display.

Enjoy

Contributing editor

Novia McDonald-Whyte

Photographer John Nicholson

Layout Hevol Benson