By Janet Silvera, Freelance Writer
WESTERN BUREAU:
LOBSTER, SHRIMP, fish, conch, Blue Mountain wild birds, pork and crab were on the menu last weekend when Hedonism III in Runaway Bay, St. Ann, staged JerkFest 2002.
The festivities, a marriage of jerk, music and culture, started last Thursday night with an elegant six-course meal beneath the stars at the resort's Scotch Bonnet Terrace.
Local and overseas visitors had their taste buds fired up with an eye-opening, sinus-cleansing appetiser of stuffed lobster tail and Puerto Seco Creamy Crab served with an extremely spicy red pepper vinaigrette. Take it from me, if you are scared of hot, hot pepper this vinaigrette is not for you.
A traditional Pepper Pot soup with pig's tail, shrimp, salt fish and smoked chicken served with lemon grass ginger biscuit followed.
To balance the spices, a fruity bodied Pouilly Fuisse 99 Blanc was paired with these two dishes.
One of the most interesting parts of this six-course meal was the unbelievable salad, coined 'Boston Traditional Jerked Chicken Salad', which was served with a special Hedonism III Sorrell Dressing and topped with a fabulous June Plum Sorbet.
A hearty Pan Sauté of succulent Blue Mountain Wild Birds served with a Naseberry Sauce and Spicy Mango Chutney was the award winning entrée of the evening. Resting on a bed of rasta vegetables and a bammie infused with jackfruit marmalade and spices.
A full bodied 1999 Chateauneuf-Du-Pape red wine, that brought out the flavour in the game meat was paired with the entrée.
At the end of the evening we lingered over ackee ice cream -- yes ackee is now being used to make a tasty ice cream -- and Moet and Chandon champagne.
General Manager Kevin Levee and his culinary team led by Executive Chef Mark Cole performed the rituals. "Food-wise we can compete with any five star property in Jamaica," asserted Mr. Levee.
Jerk Shrimp on a bed of rasta vegetables.
