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Acropolis Barbican’s
Easter Menu
By Chef Bernard ‘Pepper’ Morrison,
Corporate Chef, Supreme Ventures

Salmon Roulade with Spinach

Stuffing & Spicy Fruit Glaze

Yield: 4-6 servings

Ingredients:
3-4 lb salmon fillet
1
/2 lb spinach
8 oz mushroom Pepper (left)
8 oz Camembert cheese with his
4 oz onion assistants
2 oz escallion Curtis
Colthirst
2 cloves garlic
(centre), Sous
6 oz olive oil chef Acropolis
Salt and black pepper to taste. Portmore and
May Pen, and
Spicy Fruit Glaze: Theo Smith,
1 each Scotch bonnet pepper Junior Sous
4 oz pineapple juice chef,
4 oz papaya purée Acropolis
Barbican.
4 oz melon purée
1 oz sugar
1 tbsp cornstarch then mushroom and spinach. Allow to boil, then mix cornstarch
Gently roll salmon fillet and tie with leftover pineapple juice and add
Method: with kitchen cord, then place on to pot.
Pre-season salmon fillet with minced baking sheet. Continue to stir, until sauce reaches
onion, escallion, garlic, salt, black Bake Salmon Roulade for boiling point again and thickens.
pepper and oil. 15-20 minutes. Once sauce is thick and boiling,
Heat oven to 350°F, 15 In small sauce pot, add pineapple remove from heat.
minutes in advance. juice (leaving a little behind), papaya Remove salmon from oven, allow it
Spread cheese on salmon fillet, and melon purée, with chopped to sit for 5 minutes, remove cord, slice
pepper and sugar. and serve with glaze.

refuse to reveal how much we Curry Crusted Lamb. Naturally we've

Let’s get consumed). Thankfully, he was got bun, the traditional and the not The Team:

Cooking!
willing to share the recipe. so traditional. Fancy a slice of Novia McDonald-Whyte
Truth be told who doesn't look Cho-Cho Easter Bun? Mother of two Christina Hoo Fung
forward to Easter and the Jennette Moodie happened upon a Tameka Coley
possibility of non-stop fish eating recipe two years ago, tweaked it Omar Tomlinson
aster came early this on Good Friday and copious slices of and presented it to rave reviews.
year and we're already bun and cheese in-between. How Our wine consultant Christopher Cover Design & Layout:
feeling the expansion we manage to consume such vast Reckord gives two thumbs up Jeffrey Marshall
around the waistline, quantities of bun is anyone's guess, (perhaps we should make that
all this as a result of and as for those tins of Tastee three!)to Ménage À Trois… Proofreader:
Supreme Ventures corporate chef cheese! These are the traditions This is a mere taste of what's in Fiona Edwards
Bernard 'Pepper' Morrison and his that ensure continuity and make us store as you turn the pages of our
team who sat us down to an early Advertising:
proud to be Jamaican. Our Easter Easter cookbook.
Easter fare. It soon became an exer- Natalie Chin-Watkins
cookbook combines the traditional Happy Easter!
cise in futility, trying to resist the and the not-so-traditional from
salmon roulade with spinach stuff- Photographers:
Pepper to Chef Robert Thunder of
ing or the melt-in-your-mouth Bryan Cummings
Café Eits who shares the recipes for
stuffed beef tenderloin with lobster Joseph Wellington
his Eggs Florentine with Arugula
Garfield Robinson
and mushroom peppercorn sauce and Ackee Sauce along with two
Karl McLarty
and, let's not forget, the creamy more of his divine dishes. The ever-
Lionel Rookwood
seafood medley. As if that were not so-talented Oji Jaja wows with his
Marlon Reid
enough Pepper brought out dessert Ackee Ravioli, while new kid on the Novia McDonald-Whyte Jermaine
— his signature special spice bun (I block Christian Sweeney unveils his Lifestyle editor Barnaby
A Jamaica Observer Advertising Feature Page 5
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Stuffed Beef
Tenderloin with
Lobster & Mushroom
Peppercorn Sauce
Yield: 4-6 servings 3 oz escallion tenderloin, but not all the
1 oz garlic way through.
Ingredients: 1 oz thyme Season tenderloin with onion,
3 lb beef tenderloin medium 4 oz vegetable oil escallion, garlic, thyme, black pepper,
size lobster tail — two each salt and black salt and oil.
per serving pepper to taste. Remove from shell and poach in
4 oz onion seasoned water for 2-5 minutes,
Mushroom Peppercorn Sauce: depending on if it’s thawed or frozen.
4 oz mushroom Stuff lobster in the slit down the
4 oz red wine centre of the tenderloin; place on
2 oz heavy cream baking tray.
1-2 oz demi glaze Bake tenderloin for 25-30 minutes,
1 Tbsp peppercorn (crushed) until medium well.
2 oz onion In a sauce pot, heat oil, add onion
salt to taste. and mushroom, and then add red
wine, heavy cream, crushed pepper-
Method: corn, demi glaze and salt. Stir and
Preheat oven to 375°F, 15 minutes remove from heat.
in advance. Remove from oven and allow it to
Cut a slit through the centre of the cool for 5 minutes, slice and serve.
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Escalope of
Chicken Breast
Stuffed with Plantain Surprise, served
with Cherry Brandy Reduction
Yield: 4-6 servings
Ingredients:
2 lb boneless chicken breast
ripe plantains, two each
per serving
2-3oz sun-dried raisins
1 tbsp cinnamon
2 tsp butter
salt and black
pepper to taste
3 oz onion
2 oz escallion
1 oz thyme Method: (beaten egg and water), then roll in
1
/2 lb flour Preheat oven to 375°F, 15 minutes in panko breadcrumbs.
1 egg advance. Deep fry for 3 minutes, remove,
1
/2 lb panko breadcrumbs Butterfly breast, season with onion, drain, place on baking tray.
(Japanese bread crumbs) escallion, thyme, salt and black Bake for 10 minutes.
pepper. In sauce pot add cherry brandy
Cherry Brandy Reduction: Mash plantain, add melted butter, liqueur and turn heat on high, stirring
8 oz Cherry brandy liqueur raisins and cinnamon. occasionally, then add a pinch of salt
Salt to taste. Stuff breast with plantain stuffing and remove from heat. Remove from
and seal with toothpicks. oven, remove toothpicks and slice,
Roll in flour, dip in egg wash then serve with reduction.

Creamy Seafood 1 oz thyme

1 oz basil
salt and black
Medley pepper to taste.

Method:
Chop into large cubes,
lobster and trout fillet.
Clean scallop and shrimp.
Add all seafood together
and season with salt and
black pepper.
In a skillet on medium
high heat, add olive oil.
Once hot add garlic, onion
and escallion. Toss, then
add seafood mixture.
Toss or stir to prevent
from sticking.
Once the moisture has
Yield: 4-6 Servings
been removed, add wine,
Ingredients: basil and thyme.
8 oz shrimp (deveined ) Stir pot, and when wine
1 large lobster tail has reduced slightly, add
(deveined) heavy cream, enough to
8 oz trout fillet slightly cover seafood.
8 oz scallop Season with additional
1 ltr heavy cream salt and pepper to taste,
8 oz white wine allow it to reduce on
4 oz olive oil medium low heat.
4 oz onion Once it has thickened,
2 oz escallion remove from heat and
1 oz garlic serve immediately.
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Pepper’s
Special
Spice Bun
Yield: 3 buns

Ingredients:
3 lb brown sugar
5 lb baking flour
1
/2 bottle browning
3 eggs
15 tbsp butter (melted)
3 lb raisins
1 lb mixed peel
1
/2 lb baking powder
2 oz ginger, grated
1
/2 cup Maraschino cherry
1 btl Dragon Stout
fruits. Sift all dry ingredients.
1 tbsp salt
Whisk eggs.
1 tsp all spice
Add dry ingredients to liquid
1 tsp nutmeg
mixture and whipped eggs.
1 tsp cinnamon powder
Gently cut and fold mixture until
2 tbsp vanilla
combined evenly.
5 tbsp molasses
Place pans in water bath, then bake
in oven for 1 hour.
Glaze for Bun:
In saucepot, on high heat, add
11/2 cup brown sugar
water and sugar; boil until thick.
11/2 cup water
Remove bun from oven, glaze
and place in oven for 5 minutes.
METHOD:
Remove bun, allow to fully
Grease pans and preheat oven to
cool, remove from pan, slice, serve
350°F, 15 minutes in advance.
and enjoy.
Mix together all liquids and soak Pepper displays his signature spice bun.
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Honey Stout Bun

with Apricots
and Raisins
Easter yields a variety of buns from
mixed fruit, spice and stout. All forms
are enjoyed with cheese traditionally.
Today I share the latter method with
you. This recipe yields one bun.
Wishing you a happy and holy Easter!

Ingredients:
3 cups all-purpose flour
1 tbsp baking powder
1 cup brown sugar
1 tsp ground cinnamon
1
/2 tsp ground cloves
Generous grating of nutmeg
1
/2 cup raisins
Method:
Jui y
CHEF until well beaten with vanilla.
Add egg mixture to flour mixture.
Next slowly incorporate stout
mixture in stages until batter is
1
/2 cup dried apricots, roughly chopped
2 tbsps Jamaican honey Preheat oven to 400°F. well combined.
1
/4 cup butter, melted Generously grease baking loaf tin. Mix in raisins and apricots then pour
3
/4 bottle of stout In a saucepan add honey, butter, batter into prepared loaf tin.
2 eggs sugar and stout and gently heat until Bake for an hour.
1 tsp vanilla sugar has dissolved and liquid is syrupy. Cool down bun, remove from tin
Extra honey for glazing In a bowl sieve flour, baking powder, when still slightly warm and brush all
cinnamon, cloves and nutmeg together. over with honey to glaze.
In a separate small bowl whisk eggs Bon Appétit!
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Vegetarian
Bolognese served
with Fresh
Spinach Pasta
For the pasta
Ingredients:
250g bread flour
4 egg yolks
50g spinach
Pinch of salt
1 tbsp olive oil
Photos
Method: courtesy
In a food processor mix all ingredients of STUSH
until the dough forms a ball, adjust
with more flour if the mixture is too
moist. Remove from the processor and
knead on a clean surface until the
dough is not sticky. Leave to rest for
one hour covered with a lightly
damped cloth or overnight in the
refrigerator.
The dough is now ready to be
processed through a pasta machine.
Simply divide the dough in half, roll
the dough, starting on its widest
setting, and continue to roll it
through the machine repeatedly,
narrowing the setting by one notch at
a time until the sheet of dough is
1.5mm thick. Roll it through one
more time to prevent it from do not brown).
shrinking when you cut it. Finally, fit Increase the heat and add the
the appropriate setting on the rehydrated veggie mince to the garlic
machine and cut the dough into mixture, sauté for about a minute
fettuccine (as pictured), linguine, then add the hot pepper, green
spaghetti or tagliatelle. pepper and tomatoes and continue
cooking for about 5 minutes, always
For the Vegetarian Bolognese stirring. Add the remaining ingredients
except the herbs which are added at
Ingredients: Brian Lumley the end of the cooking process — total
1 tbsp olive oil Certified Chef de Cuisine CCC2 cooking time approximately 15 minutes.
2-3 tbsp scallion (thinly sliced)
2 cloves garlic (minced)
2 cups veggie mince (rehydrated in
seasoned liquid)
1/2 Scotch bonnet pepper (minced)
1 small green sweet pepper (sliced)
6 small tomatoes (skin and
seeds removed)
2 cups tomato sauce
1 tsp tomato paste
2 tbsp basil (chopped)
1 tbsp parsley (chopped)

Method:
In a sauté pan on medium heat,
add the olive oil, then the scallion
and garlic. Sweat the mixture for
about 4 minutes (always stirring,
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Recipes courtesy of Chef

Robert Thunder of Café Eits
Eggs Florentine
with Arugula
and Ackee Sauce
This is a Jamaican twist on a
European classic, and the ackee sauce
is not only healthier than hollandaise,
it tastes better too. The secret to the
perfect poached egg has little to do
with the skills of the cook. A fresh egg
from your own (or your neighbours)
free range hens will make all the
difference. The watery white of a
battery hen egg will spread out
in the water and be a bit of a
disappointment. Happy chickens
make good quality eggs.

Muffins
1
/3 cup milk
2 teaspoons sugar
1/2 oz active dry yeast
1/3 cup water
1 tablespoon melted butter
2 cups all-purpose flour
1/4 teaspoon salt
cornmeal, for dusting

Method:
Sieve the flour and salt into a mixing
bowl. Put the milk and water in a
saucepan and heat to blood tempera-
ture (it should feel neither hot nor cold
to the touch). Stir in the yeast, sugar
and melted butter. Sit for about 10
minutes until it begins to get creamy.
Add the wet mixture to the flour
and knead to a soft dough on a floured
surface. More flour or liquid may need
to be added to achieve a uniformed
and wrinkle-free dough. Put back into
the mixing bowl, cover with a damp
cloth and let rise until doubled in size.
Punch back the dough and give it a
brief but thorough kneading. Sprinkle
some cornmeal onto a work surface
and roll to about 1/2 inch thickness.
Sprinkle some more cornmeal on the
top and cut rounds with a biscuit 2 bay leaves Gently crack some eggs into
cutter or empty can. Leave to rise for 1 tbsp white wine vinegar simmering water to which a few drops
about 1/2 an hour then cook in a dry
1
/2 cup white wine of white vinegar has been added. Turn
frying pan on a low to medium heat Salt and ground black pepper off the heat and leave for about 5
for about 10 minutes on each side. minutes. Ideally the white is cooked
Allow to cool on a wire rack. Method: and the yolk is still a bit runny.
Boil the vinegar, wine and bay leaves Slice each muffin in half, toast and
Ackee Sauce until reduced by half. Add the ackee put onto plates. Place some arugula
and milk and simmer gently for a few on top, dress with lemon juice and
Ingredients: minutes. Remove the bay leaves and olive oil; add the eggs and finally the
1 cup ackees, prepared and cooked blend in a food processor until ackee sauce. Garnish with parsley
1 cup evaporated milk smooth, season with salt and pepper. and cracked black pepper.
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Red Onion
Marmalade
and Goat
Cheese Tart
Pastry
Ingredients:
1 cup all-purpose flour
1
/2 cup butter
/ tsp salt
1 2

Iced water
1 egg, beaten
remove the paper and Method:
Method: let the bottom cook to a Slice the onions thinly
Sieve the flour and salt into a bowl. light golden colour. and fry in a little oil until
Cut the butter into small cubes, add to Brush with the beaten starting to brown. Make a
the flour and use your fingertips to egg and return to space in the centre of the
work to a consistency of soft the oven to glaze the pan, add the sugar and
breadcrumbs. Add a little water at a pastry case. when it begins to bubble,
time to mix to a soft pastry. Take care add the vinegar and wine.
not to overwork the pastry or it will Onion Marmalade Boil until most of the liquid
turn out tough. Leave to rest in the has evaporated.
Ingredients:
fridge for 20 minutes. Spread the onion mixture
1 lb red onions
Roll out the pastry on a floured Chef Robert Thunder into the tart case and
2 tbsp sugar
surface and use it to line a 9” tart tin. crumble the goat cheese over the top,
4 tbsp red wine vinegar
Cut a round of wax paper about 2” season with salt and pepper and put into
1
/2 bottle red wine
wider than the tart tin, press into the a hot oven for about 5 minutes until the
Salt and pepper
pastry and fill with dried peas. Bake cheese begins to melt. Serve with mixed
2-4 oz goat cheese (chèvre)
until the edges start to brown, greens and a balsamic dressing.

Red Stripe Fried

Plantain with Herb
Couscous and Salsa
Ingredients:
1 Plantain
1
/2 cup Red Stripe
1
/2 cup all-purpose flour
Oil for deep frying
1 pkt couscous
1
/2 cup chopped fresh herbs, eg
basil, chives, parsley
1
/2 lb sweet peppers
Olive oil
Half a Scotch bonnet pepper, deseeded
and chopped
1 mango, chopped
1
/2 bunch cilantro, finely chopped fingers and toss with a little flour. lemon juice and tomato and boil to
Juice of 1 lemon Set aside. reduce the liquid. Add the mango,
1 tbsp sugar Cook the couscous according to the cilantro, and just a little salt and turn
1 onion, chopped package instructions. Fry the sweet off the heat.
1 tomato, chopped peppers in a little oil until soft. Dip the plantain in the batter and
Mix the peppers and herbs into the fry in hot oil until golden and crispy.
Method: couscous along with salt, pepper and Drain on some kitchen paper while
Make the batter by whisking together a good slug of olive oil. you spoon the couscous onto the
the Red Stripe and flour, season with Make the salsa by frying the onions plate. Arrange the plantain neatly on
salt and pepper. Cut the plantain into and pepper till soft, add the sugar, the couscous and top with the salsa.
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Fire Light Gourmet Vegan Restaurant’s Chef Ben Tsedek

Ben Yehuda shares his latest Easter recipes:

Pineapple Pizza with Cashew Cheese

(For the crust) (For the cashew cheese) 5 colourful, medium-sized
Ingredients: Ingredients: bell peppers
6 cups walnuts 1 cup cashew 3 medium ripe, de-seeded
2 cups almonds 2 cups sunflower seeds tomatoes
A dash of Italian seasoning 3 cloves garlic 1 medium onion (minced)
A pinch of sea salt 1 ripe tomato 1 tbsp basil (chopped)
4 cloves garlic 1
/4 cup water A pinch of oregano
A pinch of sea salt.
Method: Method:
Grind all ingredients together in Method: Dice all ingredients, toss together
champion juicer until homogenised, Churn everything together in and place on cashew cheese spread.
then remove. Spread half-inch thick a food processor until the Garnish with chopped basil. This
on greased wax paper and shape by consistency is smooth, then spread can be had immediately, or stored
hand into 9x9” size pizza. Dehydrate on pizza crust. at room temperature for three days,
in an oven at 105°C (to preserve the or in the refrigerator.
enzymes) for 12 hours — flipping on (For the topping)
the opposite side after the first six Ingredients: Makes 10 servings or two
hours. Set aside. 1 medium pineapple 9 x 9” pizzas.
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Mushroom/Ackee Burger
Chef’s Tip: Either mushrooms or
ackees can be used, and spices are
added to ackee burger only.

Ingredients:
(For the roll)
6 cups walnuts
2 cups sunflower seeds
1 tbsp curry powder
1
/2 tsp sea salt
3 cloves garlic
Sesame seeds for garnishing

Method:
Grind all ingredients together in
champion juicer until homogenised,
then remove. Spread half-inch thick
on greased wax paper and shape by
hand into a large rectangle. Cut into 3 heaping tbsp sunflower Method:
circular shapes, sprinkle with (grounded) seeds Pulse all ingredients together in a
sunflower seeds, then dehydrate in 2 lbs mushrooms (ground food processor until homogenised
an oven at 105°C (to preserve the in a food processor) into a tight, dough-like consistency.
enzymes) for 12 hours — flipping on 6 cups cleaned ackees Scoop out and place on greased wax
the opposite side after the first six 3 cloves garlic paper, spreading it about half-inch
hours. Set aside. 1
/2 Scotch bonnet pepper thick. Cut into circles and dehydrate
1
/2 tsp sea salt in an oven set at 105°C for 12 hours,
(For the patties) 2 stalks escallion flipping on the alternate side after
Ingredients: Half a cucumber (sliced) the first six hours. Place inside roll
1 tsp curry powder 1 large tomato (sliced) then add cucumber, onion rings and
1 ounce soy sauce 1 large onion, cut into rings tomato and enjoy!
1 ounce olive oil
2 small onions Makes 12-15 burgers.
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OJI JAJA'S
Easter Recipes

Fire Roasted Portobello Salad

Served with Coconut Polenta incorporated, pour mixture into sauce
and Cho-cho Cabbage Slaw pan, stirring continuously until the
topped with Goat Cheese mixture thickens. Season with salt,
and Fresh Herbs remove from sauce pan and place into
a mould to cool in the refrigerator.
(Serves 2) Once cool, remove from mould and
place on a sheet pan and reheat in an
Balsamic Vinaigrette oven for service.

Ingredients Cho-cho Cabbage Slaw

4 tbsp honey Ingredients:
4 oz Balsamic vinegar 4 oz shredded cho-cho
1 ea clove garlic 4 oz shredded cabbage
1 tbsp onion (diced) 1
/2 tsp finely chopped ginger
1
/4 tsp chopped Scotch bonnet pepper 1 oz julienne red onion
16 oz extra virgin olive oil 1 oz julienne red bell pepper
1 tbsp fresh basil (chopped) 1 oz julienne yellow bell pepper
Sea salt to taste 2 tbsp extra virgin coconut oil
Salt to taste.
Method:
Place all the ingredients in a 1 cup water Method:
blender or food processor and blend 1
/4 tsp nutmeg Heat sauce pan, add coconut oil and
until an emulsion is formed. Store at Salt to taste once the oil is hot, add red onions and
room temperature. sauté until onions are soft. Add the
Method: remaining vegetables and cook until
Coconut Polenta In a heavy sauce pan, bring water tender (cabbage should have a crunch
Ingredients: to a simmer with nutmeg. In a mixing to it).
1
/2 cup course ground cornmeal bowl, combine coconut milk and Season with salt and keep warm
1 cup coconut milk cornmeal using a wooden spoon. Once for service.
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Ackee
Ravioli
Sautéed sundried tomato and mushroom, wilted garlic spinach and cherry
tomatoes. Sweet corn cream sauce. Makes 18 pieces (serves 2-3 persons).
Ingredients: Heat 1 tbsp oil in a sauté pan, add
1 doz ackees (picked, cleaned and mushrooms and sundried tomatoes.
poached) Cook until mushrooms soften, then
8 ea wonton skins add thyme and season with salt.
1 cup counter flour Remove from heat and keep warm.
2 oz sundried tomatoes (chopped) Bring coconut milk, corn kernels,
4 oz button mushrooms (diced) nutmeg and allspice to a simmer. Cook
2 oz extra virgin coconut oil for approximately 15 minutes, remove
2 tbsp chopped garlic from heat and cool. Once cool, place in
1
/2 pint grape tomato (halved) a blender or food processor and purée. to quinoa mixture. Incorporate salt,
1
/4 tsp thyme leaves (finely chopped) Pass through a strainer, reheat and baking spice, vanilla and rose water.
1 cup sweet corn (kernels only) season with salt. Stir continuously until mixture
pinch nutmeg Heat oil in sauté pan, add spinach, thickens. Incorporate sugar, place in a
1 cup coconut milk tomatoes and onions. Sauté until mould and refrigerate until cool.
1 tbsp diced red bell pepper spinach wilts. Season with salt and Remove from mould and serve with
1 tbsp diced yellow bell pepper remove from heat and keep warm. your choice of fruits, berries and
1 tbsp chopped escallion Place completed items on a plate and syrup. Garnish with fresh mint.
1
/4 tsp Scotch bonnet pepper serve immediately.
(finely chopped) Sorrel Reduction
pinch of allspice (ground) Quinoa Polenta Ingredients:
Sea salt Served with mixed fruit compote 1 lb sorrel (dried)
Drizzled with sorrel reduction 4 cups water
Method: (Serves 6) 1 tbsp chopped ginger
In a small sauté pan, heat 1 tbsp 2 ea cloves
coconut oil. Once hot, add garlic, onion, Ingredients: 2 ea allspice berries
ackee and Scotch bonnet to the oil. 1
/4 cup Quinoa (soaked for 2 tbsp brown sugar
Season with salt, remove from heat and 30 minutes)
cool. Dust counter top with flour and 1
/4 cup coarse cornmeal Method:
lay out 4 sheets of wonton skins. Using 1 cup coconut milk Bring water to a boil. Add sorrel,
a teaspoon, fill the centre of each won- Dash baking spice ginger, cloves, and allspice berries.
ton skin with some of the ackee mix- Dash vanilla Remove from heat, cover and allow to
ture. Using a pastry brush, moisten the Dash rose water steep until cool.
edges of the wonton skins with water Pinch of salt Strain liquid and return to medium
and seal. Once sealed, place in the 1/2 cup brown sugar heat. Allow tea to simmer until
refrigerator until ready for use. reduced to 1/2 cup of liquid.
Bring 2 cups of water to a boil. Method: Incorporate sugar and continue
Add ackee ravioli and cook for In a small saucepan, bring half the reducing until mixture creates very
approximately 4 minutes. Remove coconut cream to a simmer with fine bubbles. Remove from heat
from water and keep warm until ready soaked quinoa. Combine remaining immediately and allow to cool. Use
to serve. coconut milk with cornmeal and add with your choice of dessert or salad.
A Jamaica Observer Advertising Feature Page 27
Page 28 A Jamaica Observer Advertising Feature

Seafoods’ Lemon Butter Bassa Fillet

Rainforest

Ingredients:
for 5 minutes, then turn ove
wit h a spa tula and cook on
r Seafood Mix Soup
4 lbs Rainforest Seafoods s Ingredients:
the other side for 5 minute 3 lbs Rainforest Seafoods Sea
food Mix
Bassa Fillet coo ked thr oug h (do
or until 3 qt fish stock
2 tbsp butter
ble oil not allow butter to burn, 6 cloves garlic, chopped
2 tbsp vegeta
lower heat if this starts to 1 lg onion, chopped
1 small lemon
happen) The fish is cooked 1 sprig of thyme
Salt and pepper t
through when the thickes 1 stalk of scallion
par t of the fillet flakes easily
Method: 1 lg carrot, diced small
with a fork. The exact 1 lg potato, peeled and dice
d small
Put butter in a large the
cooking time depends on diced sm all
non-stick frying pan and kne ss of the fillet. 1 lg cho -ch o,
per
melt over medium heat. Cut
thic 1 lg green Scotch bonnet pep
Pour lemon butter sauce per to taste
the lemon into halves, and as Salt and black pep
h from the pan over the fish 6 whole pimento seed
squeeze the juice from eac ce.
. a sau
quarter into the frying pan
juice, butter and This dish is very simple Method:
Mix lem on
but elegant with a good Rinse Rainforest Seafood Mix
and drain.
oil with a spatula.
presentation and served Add Rainforest Seafood Mix
to stock and
Season Rainforest
with vegetable rice pilaf allow to simmer.
Seafoods Bassa Fillet with
Risoto or a rice of your Add garlic, onion, thyme, sca
llion and whole
salt and pepper. or
choice. Garnish with lime green Scotch bonnet pepper
.
Add the fish to the frying h herb
on we dge and fres allow to simmer until
pan, and increase the hea
t to lem Add diced vegetables and
of your choice. soup reaches the desired
me dium-h igh . Cook the fish vegetables are cooked and
taste and consistency.
d Mix is also good for
Rainforest Seafoods Seafoo
lla, Seafood Casserole,
Seafood Pasta, Stir-fry, Pae
Curry and Seafood Brown
Seafood Lasagna, Seafood
Rainforest Seafoods
Stew. You may also sautée
bs and butter, adding a small
Seafood Mix with her
as a Seafood Medley.
amount of stock and serve
A Jamaica Observer Advertising Feature Page 29
Page 30 A Jamaica Observer Advertising Feature

-roas ted Re d S nap p er With

Steam r in d Sauce
o u rm et Tam a
Zedalinis G chopped (optional) Q grill pan to
Allow Char Grill or BB
Ingredients: /2 cup escallion, chopp
ed . Place wr ap ped fish on
heat properly
1
er (3-lb)
1 ea whole red snapp Foil wrap grill and allow to steam
-roast. Pierce
nce d
1 ea garlic clove, mi with a fork to test for
do neness.
1 tsp salt Method: do ne , glaze with
a buttered When fish is
1
/2 tsp pepper Clean fish and place in Zedalinis Go urm et Tam arind
1
/2 tsp brown sugar baking dish. In a sm all bowl
Sauce for an extra burst
of flavour
pped
1
/4 tsp fresh thyme, cho combin e the sal t, bla ck pepper,
or use as a dip.
Zed alinis go urm et et pe pper, of your
1 bottle garlic, Scotch bonn (Optional: Vegetables
arind Sau ce ed he rbs , bro wn ed and stuffed
Tam onion, chopp choice can be combin
5 tbsp Vegetable oil me , veg eta ble oil and
sh or lime sugar, thy on the inside.)
1 tbsp lemon juice fre lemon juice. Serve with steamed ric
e,
pped
2 ea medium onions cho Rub this mixture all ov
er the
provis ion , ste am ed ba mm y or
tch bo nnet ating it
1
/2 large green Sco fish (insid e as we ll) ma rin
festival. Serves 6.
pp ed l.
pepper, cho
dill, well and wrap with foi
2 tbsp parsley or fresh
A Jamaica Observer Advertising Feature Page 31
Page 32 A Jamaica Observer Advertising Feature
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A Jamaica Observer Advertising Feature Page 35

Prendy’s On
the Beach
Steamed Fish

Method: 1 pepper (not cut) Bring to a boil and add all other
1
/4 lb pumpkin 8 pcs okra ingredients except okra. Stir and cover
1 small Irish potato, sliced A pinch of salt pot. Wash fish and cut to one side.
1 small carrot, sliced A few pimento seeds Season with a pinch of salt. Stir pot,
1 slice yellow yam add fish then put okra on fish and
1 sprig thyme Method: cook for approximately 10 mins.
1 stalk escallion Boil pumpkin in 2 cups of water. Remove pot from flame and serve.
1
/4 tsp blended garlic Remove and blend.
1
/4 tsp blended ginger Put pumpkin base in a medium-sized NB: Additional pepper and salt
1
/4 onion pot, add yam, Irish, carrot and salt. maybe added.

Prendy’s
Method:
Wash, slab and beat conch
till tender. Chop seasoning
Jerk into very small pieces and
mix together in a bowl.

Conch Add jerk seasoning. Blend

and add conch, then allow
to marinate for about 10
Ingredients:
1 lb cleaned conch minutes.
1 small onion Heat grill five minutes
2 pegs garlic before marinating is
1 pepper complete. Place conch on
1 stalk escallion grill and coat conch
1 sprig thyme every five minutes with
Pinch of salt seasoning for about 20
5 grains pimento seed minutes. Remove from
Jerk seasoning grill and serve.
Page 36 A Jamaica Observer Advertising Feature

Escoveitched Fish
Hellshire Style

Ingredients: /2 cup oil (depending on size fryer)

1
a golden brown colour on both sides.
1 small onion /2-3/4 lb fish
1
Allow fish to fry on one side before
1
/2 pepper turning onto other side. When fried,
2 pegs garlic Method: take fish from pot. Add all other ingre-
1
/2 cho-cho Clean fish and wash in lime water, dients — onion cut in rings,
1 small carrot place fryer on flame. Dry fryer carrot sliced thin, cucumber sliced and
1 small cucumber properly and pour oil into fryer. Slice seeds removed and cho-cho sliced
1
/4 tsp salt (sea salt) fish on both sides. Mix salt and thin. Stir and add fish. Turn flame low
2 pinch pimento powder pimento together, and put in sliced and cover pot for five minutes.
2 tbsp white vinegar sides and belly. Turn flame off and let stand for 5
1 tbsp water Add garlic and a ring of pepper to minutes. Remove fish from pot, then
5 grains pimento seed hot oil. Place fish in oil and fry, giving plate and serve.
A Jamaica Observer Advertising Feature Page 37
Page 38 A Jamaica Observer Advertising Feature

Christian Sweeney
owner/operator of Fuzion Food service.
Remove from pan and place on
roasting rack for 20 minutes to half-
hour until desired doneness is achieved.

Mofungo
Peel carrots and all potatoes.
Cook carrots and potatoes until
very tender.
In a separate sauce pot melt the
butter and add the chopped garlic to it.
Allow the garlic to cook slightly
in the butter.
Add to garlic butter the cream
or milk.
Season the mixture with the salt and
white pepper.
In a separate bowl combine the
cooked carrots, potatoes and cream
mixture. Using a whisk or hand mixer,
whip mixture until smooth.

Curry Crusted Lamb Zucchini

Slice zucchini into thin circles
Season in a bowl with salt and black
with sweet potato mofungo and oven-roasted pepper and olive oil.
Grease a baking sheet .
zucchini topped with a pineapple mint confit Place zucchini slices on baking sheet.
Place in oven for 15-25 minutes or
Ingredients: 4 oz small diced pineapple until tender.
1 rack lamb (frenched and all excess fat 3 tbsp sugar
trimmed) 1 oz chopped mint Confit
3 mid-sized sweet potatoes Place the small diced pineapple in a
1 large potato Method: sauce pan with three tablespoons of
2 carrots Lamb sugar and four ounces of water.
2 oz butter Preheat oven to 425°F. Allow to cook until pineapple is
1 cup cream or milk Place cumin, turmeric, coriander and golden brown in colour.
1 large zucchini curry powder into a small saucepan and Before taking off the
1/2 tbsp white pepper toast for a few minutes to bring spices to heat, mix in chopped
Salt to taste the height of their flavour. mint and add a dash of
Black pepper to taste Season frenched rack of lamb with salt, salt to taste.
1 tbsp tumeric black pepper and toasted seasonings. Combine all
1 tbsp cumin Allow to marinate for up to 24 hours elements for an
1 tbsp curry powder but no less than 3 hours prior to cooking. excellent dinner not
1 tbsp coriander Sear rack in a large skillet on all sides, soon to be forgotten.
Pineapple mint confit ensuring juices are locked in.
A Jamaica Observer Advertising Feature Page 39
Page 40 A Jamaica Observer Advertising Feature

Rohan Henry — Natural I Juice Bar shares two healthy, refreshing beverages
Natural I All Natural I Beetroot
Fruit Smoothie & Soursop Juice
Ingredients: Ingredients:
3 ripe bananas 4 large, ripe soursop fruits
1
/2 of a pineapple 6 ripe beets
6 ripe Otaheite apples 4 tbsps lime juice
1 large ripe mango Cane sugar to taste
8 ripe strawberries
A handful of blueberries Method:
A handful of almonds or peanuts First, de-seed the soursops, then
3 tbsps lime syrup clean beets and cut into squares.
Ice Place beet in a blender, purée for
five minutes then liquefy for
Method: another five minutes before
Dice all fruits (with the straining. Set aside.
exception of the blueberries) Add the soursop pulp to the
and add to blender with ice, blender, purée for five minutes then
select 'chop' setting and blend liquefy for another five minutes.
at this speed for three minutes. Strain and set aside. Combine both
When this is complete, add juices; add lime juice and cane sugar
blueberries, nuts and lime syrup to taste, then blend the mixture for a
and blend for three more min- few minutes. Strain once more for a
utes until smooth. Pour and smooth consistency, then pour and
drink immediately. serve with ice.
A Jamaica Observer Advertising Feature Page 41
Page 42 A Jamaica Observer Advertising Feature

Fire Light Gourmet Vegan Restaurant’s Chef Ben Tsedek

Ben Yehuda’s Orange Nut Cake with Cashew Frosting
Ingredients: Ingredients:
(For the cake) (For the icing)
5 cups walnuts 1 1/2 cups cashew nuts (soaked
3 cups almonds in water)
1 1/2 cups raisins 2 tbsps orange zest
3 tbsps orange zest 1 ounce coconut water
1 tsp cinnamon 25 dates or 1 cup raisins
1/2 a large beet for colouring
Method:
First grind raisins in a food Method:
processor, then add the Combine all ingredients in a
remaining ingredients high-speed blender until a thick
individually until a creamy paste is formed. Scoop
dough-like mixture is out half the mixture and set
formed. Scoop this out in aside, then add the beet to the
four parts, and form each remaining mixture and blend for
into a one-inch-thick cake a nice red colour. Set aside. Use
with your hands. then each mixture to top each layer of
dehydrate in an oven at the cake ahead of stacking,
105°C (to preserve the alternating the colours for a nice
enzymes) for 12 hours — striped effect when the cake is
flipping on the opposite sliced. Use red frosting to
side after the first six decorate the cake, then pipe the
hours. Set aside to brown-tinted frosting onto the
prepare frosting. sides and top to decorate.
Makes one three-pound cake.
A Jamaica Observer Advertising Feature Page 43
Page 44 A Jamaica Observer Advertising Feature

Angella Benson’s

Cinnamon
Easter Bun
A great twist on
an old favourite

Ingredients:
3 cups flour
2 cups sugar
2 cups water
1 cup wine
8 oz butter (melted)
2 eggs
1 tbsp cinnamon powder
1 tsp grated orange peel
3 tsp baking powder
1/2 tsp salt
1 cup raisin
1/2 cup currants
1/2 cup cherries
1/2 cup mixed peel

Method:
Preheat oven to 350°F
Combine water, wine, sugar, eggs,
melted butter, mixed fruits and
grated orange peel in a mixing bowl.
Gradually add flour with salt and baking powder Grease and coat 21lb loaf pan with flour.
to mixture. Scrape mixture into pan.
Mix well in order to get a soft and sticky consistency. Bake for 1 hour at 350°F.
A Jamaica Observer Advertising Feature Page 45
Page 46 A Jamaica Observer Advertising Feature

Signature Cakes & Desserts by Alecia James

Apple then coarsely chop.
Quarter, core and peel the apples.
Almond Cake Dice into 1/8-inch pieces. Melt butter
and reserve. Combine almond flour,
Ingredients: confectionary sugar and eggs with an
1/2 cup almond flour electric mixer beat until the mixture
1 cup blanched almonds: forms a ribbon when the beaters are
2 tbsp butter lifted. Mix in the butter and extracts.
3/4 cup confectionary sugar Sift over the flour and fold in gently.
3 ea eggs With an electric mixer. Beat the
1/2 tsp almond extract egg whites until they hold soft peaks.
1/2 tsp vanilla extract Add the granulated sugar and beat
1/4 cup all-purpose flour until glossy.
3 egg whites Fold the whites into the almond
1 tbsp granulated sugar mixture in 4 batches. Spoon the
2 ea cooking apples batter into prepared mould. Sprinkle
on each cake toasted almond and
Method: cooked apples.
Preheat the oven to 325°F. Bake until golden brown;
Grease any desired individual mould. decorate the top with the remaining
Spread the almonds in a baking whole almonds.
tray and toast for 10 minutes. Cool
A Jamaica Observer Advertising Feature Page 47
Page 48 A Jamaica Observer Advertising Feature

White
Chocolate
Raspberry
Mousse
Glaze with
Passion Fruit
Ingredients:
16 fl oz heavy cream
Melt chocolate in a
2 sheets gelatin leaves
mixer bowl over barely simmer-
11 oz white chocolate, chopped
ing water.
8oz raspberry purée
Drain the gelatin, reserve.
8 oz sugar
Combine the sugar
4 fl oz water
and water in a pot and boil
2 oz egg yolk
to 250°F.
4 oz passion fruit purée
Meanwhile, whip the yolks on
with seeds.
high speed with the whip
attachment until light in colour.
Method:
Pour the sugar syrup into the
Assemble and prepare the
yolks as they are whipping and
desired pastries, containers, or
whip until cool.
mould that are to be used in
Fold yolk mixture into whip
the application of the mousse
cream until incorporated, then
before starting.
gently fold in the reserved
Whip cream to soft
chocolate. Immediately pipe or
peaks. Cover and reserve in
spread into pastries or contain-
refrigeration.
ers. Cover and refrigerate.
Bloom gelatin in cold water.

Molten Chocolate
Fudge Cake
Ingredients:
13/4 cup all-purpose flour
1
/4 cup cocoa powder
4 oz unsweetened chocolate
3
/4 cup soft margarine
1 cup light brown sugar
Vanilla extract
Strawberry Guava
4 ea eggs Rippled Cheesecake
Ingredients:
Method: 11/2 lbs cream cheese
Preheat oven to 325°F. Sift flour, 2 cups sugar
cocoa and salt. Cream the margarine, 4 ea eggs
sugar and extract until fluffy and 1 tbsp vanilla extract
gently beat in one egg. 1 cup strawberry purée
Gradually stir in the remaining bottom of 10'' pan.
1
/2 cup guava purée
eggs in stages, alternately with In a large bowl, cream cheese and
the flour mixture, to make a sugar until blended, then add eggs
Crust
smooth batter. until incorporated.
Ingredients:
Stir in 4 oz chopped chocolate in Fold in strawberry purée.
6 oz Graham crackers
the batter, pour in desired mould and Fold by creating swirls with
2 oz butter, melted
bake for 15 minutes. guava purée.
3 oz sugar
Centre should be slightly soft. Pour mixture in prepared pan with
graham base and bake until done.
Method:
Remove from heat and cool in
Heat oven to 300°F. In a medium
refrigerator. Unmould and decorate
bowl, combine crust ingredients;
accordingly.
mix well. Press mixture in
A Jamaica Observer Advertising Feature Page 49
Page 50 A Jamaica Observer Advertising Feature

Rice & Pumpkin Pudding

By Junior Francis, Executive Chef,
Sandals Royal Caribbean Resort & Spa
Serves 4 to 6

Ingredients:
Rice pudding
2 cups water
1 cup uncooked white rice
2 cups milk
1
/3 cup white sugar
1
/4 teaspoon salt
1 egg, beaten
2
/3 cup golden raisins
1 tablespoon butter
1
/2 teaspoon vanilla extract

Pumpkin Pudding
1 pound pumpkin, peeled and cleaned
1 cup pancake syrup
4 eggs
1
/2 cup sugar
1
/2 teaspoon cinnamon
1 teaspoon vanilla

Method:
Prepare the rice pudding: In a medium saucepan, bring
water to a boil. Add the ice and stir. Reduce heat, cover
and simmer for 20 minutes.
In another saucepan, combine the cooked rice, milk,
sugar and salt. Cook over medium heat until thick and
Mix all other ingredients with the pumpkin.
creamy, 15 to 20 minutes. Stir in beaten egg and raisins.
Pour mixture halfway up in a greased baking pan and
Cook 2 minutes more, stirring constantly. Remove from
bake for about 35 minutes, until set. (The remaining
the heat, and stir in butter and vanilla.
half will be for the rice pudding.)
Prepare the Pumpkin Pudding: Preheat oven to 350°F.
Remove from the oven and cool slightly.
Boil the pumpkin in salted water until soft but not
Pour the warm rice pudding over the pumpkin
mashed. Drain and allow to cool.
pudding to create two layers. Serve warm or cold.
A Jamaica Observer Advertising Feature Page 51
Page 52 A Jamaica Observer Advertising Feature

Jennette removes her freshly baked

cho-cho buns from the oven.

Method:
Combine all dry ingredients. Mix egg,
oil, molasses and Supligen Malt
together.
Combine both mixtures and add
fruits. Grate cho-cho and carrot. Pour
into a greased lined loaf tin.
Place in a pre-heated oven at 350°F
Jennette Moodie’s (180°C) and bake for approximately
one hour.

Cho-Cho Easter Bun Jennette's Tip:

For bun lovers who are diabetic, skip
Jennette Moodie loves to bake. So 1 medium carrot the sugar altogether and use honey in
much so, when she happened upon a 1 cup of raisins its place. She also suggests using
recipe for cho-cho bun two years ago, 1 egg (beaten) whole-wheat flour instead of regular
the mother of two adult children was 1 cup Supligen Malt baking flour as a healthier alternative.
immediately intrigued and ventured 2 tsp vegetable oil As for the cheese, she advises that
to attempt to make it. Moodie decided 1 tsp molasses vegetarian cheese makes a good
to tweak the recipe and added her 1 tsp honey option that is equally tasteful.
own ingredients. When the bun made
its way from her oven onto the plates
of family and friends, the verdict was
near instantaneous: fantastic!

Ingredients:
2 cups of baking flour or
whole-wheat flour
1 cup of brown sugar or honey
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
1⁄4 tsp salt
1 medium cho-cho
A Jamaica Observer Advertising Feature Page 53
Page 54 A Jamaica Observer Advertising Feature

‘Anything Goes’

Vanilla
Cupcakes
A delicious vanilla cupcake recipe may be
(Photos courtesy of Julie Wong Seaga)
enjoyed as is or can be the base of many fun and
innovative recipes that you can create on your
own. Just add your favourite treat to this recipe
and let your cupcake imagination flow!
Get creative, have fun and enjoy your very own
personal cupcake creations.
Happy Easter!

Ingredients:
1 3/4 cups cake flour
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1tbs baking powder
3/4 tsp salt
1 cup unsalted butter (cut into 1-inch cubes)
4 large eggs
1 cup whole milk
Method: speed, add wet ingredients in 3
2 tsp pure vanilla extract
Preheat oven to 325°F. parts. Beat until
1/2 to 1 cup of your favourite treat
Combine flour, sugar, baking incorporated but do
(chopped fine if necessary) Optional
powder and salt on low speed. not overbeat.
For example: Oreo cookies, Reeses Pieces,
Add butter until just coated Fold in your favourite treat
Chocolate chips, M&M’s, etc
with flour. into the batter. Optional
In a large glass measuring Divide in cupcake liner
cup, whisk eggs, milk and vanil- 2/3 full.
la. With mixer on medium Bake 17-20 minutes.
A Jamaica Observer Advertising Feature Page 55
Page 56 A Jamaica Observer Advertising Feature

Cupcake Frosting
Ingredients: till combined. Scrape bowl
8 ounces unsalted butter occasionally.
28 ounces (8 cups) In a small bowl, combine the
Confectioner's sugar milk and vanilla.
4 ounces milk Add to butter/sugar mixture
2 teaspoons pure vanilla extract and beat on medium speed
until light and fluffy.
Method: Slowly add the remaining
Beat butter (medium speed) in confectioner's sugar until you
mixing bowl with paddle achieve a smooth consistency.
attachment until smooth. Use immediately. Frosting
Turn the mixer to low speed may be stored in an airtight
and add 1 cup of container for up to 2 days or
confectioner's sugar and beat refrigerated for up to 10 days.
A Jamaica Observer Advertising Feature Page 57
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Terra Nova All-Suite Hotel pastry chef Dawn Mitchell shares three recipes from the tantalising array of desserts spread
each Thursday along with flutes of perfectly chilled Möet. Happy Easter!

Rum Cake
Ingredients:
2 cups flour
1 cup butter
2 cups sugar
6 eggs
1
/3 cup white rum
1
/2 cup chopped walnuts

Method:
Grease and flour 10” bunt pan. Place
nuts in small bowl. Sprinkle over
1tbsp flour. Set aside. Cream butter
and sugar until light and fluffy. Beat Vanilla Cookies Method:
in egg yolks. Mix in rum and fold in Cream butter and sugar until light
flour mixture. and fluffy. Add vanilla. Remove from
Ingredients:
In separate bowl whisk egg whites mixer and fold in flour. Put dough
1 cup butter
to stiff peaks, fold in to cake batter. unto floured board. Roll and cut out
1
/2 cup sugar
Bake at 325°F for approximately one desired shapes. Bake on greased
1 tsp vanilla
hour or until toothpick inserted in cookie sheet at 325°F until light
21/2 cups sugar
centre comes out clean. brown. Cool before removing.
A Jamaica Observer Advertising Feature Page 59
Page 60 A Jamaica Observer Advertising Feature

Strawberry
shortcake
Cake
Ingredients:
1 cup butter
3 eggs
1 cup sugar
2 cups baking flour
1 tsp baking powder
1
/2 cup milk
2 tsps vanilla

Method:
Cream butter and sugar
until light and fluffy. 1 cup sugar Assembling
Add eggs one at a time. Blend until 1 packet unflavoured gelatin Place one cool cake layer on
incorporated. Add vanilla. 1 can strawberry pie filling serving platter.
Add sifted flour in thirds alternately Put half whip cream on top of
with milk. Pour into two 9” or 10” Method: cool layer.
round pans. In small bowl sprinkle gelatin over 1/8 Place canned strawberries on top.
Bake at 325°F for approximately cup water. Whip cream with sugar to Push into filling.
25 minutes or until toothpick inserted just before soft peaks. Top with second layer.
in centre comes out clean. Heat gelatin just enough to melt. Place remaining cream on top.
Fold in few tbsps of cream. Add back Finish with fresh berries.
Filling to main mixture.
1
/2 litre heavy cream Finish whipping to stiff peaks.
A Jamaica Observer Advertising Feature Page 61
Page 62 A Jamaica Observer Advertising Feature

At the

With Christopher Reckord

Easter
Wine
Picks
Ménage à Trois

W
hen I was asked to select
my wine picks for Easter,
without hesitation the
Ménage à Trois line of wines came to
mind. They have been flying off the
shelves since they made their debut
in Jamaica recently, so I thought they
would be perfect for anyone going to
the beach, going to the countryside
for the long weekend. Then I paused
for a moment to consider what some
teetotallers might say about the
name of these wines, especially
during the Easter Season. So, as
usual, I decided to do my research,
and here is what I found: Most
literally, it means something like
"three in the house" or French:
ménage, household; à, for; trois,
three — household for three.

Three grapes in each bottle

According to their site, the intention
of Napa Valley wine producer Folie à
Deux Winery, whose name is the
French term meaning “shared fan-
tasies”, is to represent the fulfilment
of a dream to create a beautiful
dance of flavours and true varietal
expression. The product line and
concept for Ménage à Trois examines
what happens when you put “three
attractive, single, young grapes in
one exquisite bottle”… their words.
In Jamaica we have the Red, White
and Rosé. The Chardonnay is not
Merlot and Cabernet Sauvignon. The Ménage à Trois
2009 Ménage à Trois exposes the
available as yet. fresh, ripe, jam-like fruit that is the California White
calling card of California wine. The 2009 Ménage à Trois white
Ménage à Trois Forward, silky and soft, this marries Chardonnay, Muscat and
delicious dalliance makes the perfect Chenin Blanc. It's undeniably fruity
California Red accompaniment for grilled meats or and unabashedly easy. It's meant to
Ménage à Trois red brings together chicken. If you are not a big red wine be quaffed, not analysed. The White
three strange bedfellows: Zinfandel, lover, you need to try this one.
A Jamaica Observer Advertising Feature Page 63

blend brings together citrus and tropical

fruit flavours with crisp acidity. It's
refreshing!

Ménage à Trois California Rosé

This 2009 Rosé is a blend of Merlot, Syrah
and Gewürztraminer. I like this
tasting note from the winemakers
themselves: “Good rosé is like a carnival in
your mouth — and not one of your low
rent carnivals. We're talking about your
really classy, country fair kind of carnival.
Our 2009 Ménage à Trois is the epitome of
a good rosé. No pretension, no pretense.
Just a fruit-laden roller coaster ride of
raspberries, strawberries, lychee nuts and
flowers with a silky smooth finish.”For
now, these wines are only available at
Bin 26 Wine Bar, Devon House.

Chris Reckord — Entrepreneur & Wine

Enthusiast. He and his wife Kerri-Anne are
part owners of Jamaica's only Wine Bar —
Bin26 Wine Bar in Devon House, Kingston.
Send your questions and comments to
[email protected] . Follow us on
twitter.com/DeVineWines
Page 64 A Jamaica Observer Advertising Feature

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