PORK

Jamaica Gleaner - - FOOD - Krysta.an­der­son@glean­erjm.com

flavours: sweet meet­ing savoury, then there was the creami­ness from the cheese and myr­iad sauces, all of which didn’t nec­es­sar­ily join forces ef­fec­tively for a mouth-wa­ter­ing bite. A few liked it, but some of the food agents had a dif­fi­culty judg­ing the dish, and con­se­quently gave mixed re­views.

The third stop, Us­ain Bolt’s Tracks and Records cre­ated sweet gar­lic and herb ham steak en croute with stuffed plan­tain cream cheese mush­rooms wrapped in zuc­chini. Now, I know there can never be too much ham, but large chunks of ham can ei­ther make or break the bal­ance of a dish. Again, the jury was still out on the ham steak that ap­peared in­tim­i­dat­ing in the sand­wich pas­try. Some dug right in and others fell short in com­plet­ing the meal, con­sum­ing only half or go­ing straight for the ham. The talk of the dish came from the stuffed plan­tain cream cheese mush­rooms wrapped in zuc­chini which flew off the plates of many.

The great­est part of the night? Ex­chang­ing re­views and in­dulging in the whole ex­pe­ri­ence with fel­low food­ies. So you know how they say third time’s the charm? Well, for the food blog­gers and me­dia per­son­nel aboard the Restau­rant Week Me­dia Bus, the first time was def­i­nitely the culi­nary charm for them all: great job, Fro­mage! The night’s big win­ner.

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