Jamaica Gleaner - - FOOD -

Ex­ec­u­tive chef at Moon Palace Ho­tel and pres­i­dent of the Culi­nary Fed­er­a­tion of Ja­maica, Den­nis McIn­tosh, with his tra­di­tional lamb stew with sea­soned rice. yam cro­quettes and plan­tain chips (fried in flavour-rich co­conut oil) served with chimichurri sauce and gua­camole, in ad­di­tion to last year’s crowd favourite – gungo peas soup. The soup lovers of­fer­ings was ex­panded with the pump­kin and gin­ger soup. They also of­fered a rich, de­li­cious Scotch bon­net corn­bread and freshly baked slices of rye, choco­late mo­lasses, and oats and seed – all gluten free.

Among the rus­tic veg­e­tar­ian stars was also Chris Binns’ veg­e­tar­ian run­down – tra­di­tional co­conut sauce with chay­ote (cho-cho), car­rots and co­pi­ous amounts of onion.

The Binns also of­fered beet carpac­cio – roasted beets with fresh chives, roasted fen­nel with fresh basil, and roasted Easter egg radishes and Mahi Mahi ce­viche, be­fore serv­ing plate­fuls of fresh fruits and their fa­mous ve­gan choco­late cup­cakes topped with de­li­cious STUSH Pas­sion Fruit But­ter.

Farm To Ta­ble once again ex­em­pli­fied the cre­ative, sen­sual, fare that Brand Ja­maica can of­fer util­is­ing fresh, or­ganic veg­eta­bles, ground pro­duce, herbs, and meats all sourced lo­cally.


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