A Formidable LEGACY SUPPER LAUNCH

Fast-rising chef Lacey Williams served up the first course in her fine dining Legacy Supper series, which proved to be a melting pot of culinary fusions, incorporating local spices and dishes with an international twist.

The Martha’s Vineyard-based food aficionado combined her menu offerings with wines from Select Brands, oysters from Juicy, charcuterie cheese board from Outland Hurders, products from Ruby Goat Dairy, Pure Chocolate, Trelawny Honey and local farmers all simmered at Grizzly’s Plantation last Sunday.

The evening saw guests being treated to 10 courses of Jamaican-influenced dishes with some very interesting takes, with Williams giving descriptions and revealing the inspiration for each meal.

“Through my descriptions of each meal I hope my guests learn more about the food here in Jamaica, and about the people who provide each item. Learning to truly appreciate each meal a little more knowing its value and back story” Williams said.

“I have been living in Martha’s Vineyard for about five years. It’s extremely common to have cocktail parties with food being the centre of the gathering, accompanied by lots of wine. When I realised how much my clients enjoyed my rendition of Jamaican dishes at their cocktail parties, I thought it would be nice to share this kind of royal, grand experience with that same culture of people I represent, in a very classy, high tea setting,” Williams added.

The event’s guest speaker, Alando Terrelonge, minister of state in the Ministry of Education, Youth

Oysters with pineapple salsa, ginger syrup, spicy sweet and Bob Marley sauce from Juicy in Old Harbour, St Catherine.

Chef Lacey Williams guides guests through her menu offerings.

Leslie “Juicy” Mckie adds sauce to his fresh oyster servings.

Jamaican Jack with Scotch bonnet pepper cheese from Outland Hurders

General Manager, ROK Hotel Kingston Jaap van Dam (left) and Wouter Tjeertes, co-founder, Pure Chocolate Company Ltd, help themselves to Jamaican Jack with Scotch bonnet pepper, pimento, jerk rub and coffee and chocolate, bloomy rind cheese wrapped with and aged in banana leaves, red maroon, washed Red Label Wine and sorrel cheeses from Outland Hurders.

Homecoming: Fried okra, topped with crispy ginger and Scotch bonnet aioli.

Select Brands Luxury Portfolio Manager Debra Taylor Smith explains the wine pairings for the evening.

7 Moons Red Blend, a Californian wine with aromas of chocolate covered berries, baking spices and vanilla bean, was among the wine selections for the evening.

Joan Campbell (left), accountant, and Lisa Minto, manager, Ocho Rios Jerk Centre, sample the welcome cocktails and fruits.