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.