Rosemary Parkinson,
Freelance Writer
Gourmet Wholefoods,
Cocktail & Juice Bar
11 Devon Road, Kingston 10
Tel: 906-3574, 754-0749
Open: Monday to Saturday
11:00 a.m. to 11:00 p.m.
ONCE UPON a time there was a Jamaican lady living in New York. She was an opera fan. She had a passion for an opera singer of the time who hailed from Italy called Velecia and spent her evenings sitting at her window sill, the music of her favourite playing in the background, the lights of the city twinkling in her eyes.
One night a beautiful thought came wafting through her mind as she looked down on this vast city. If I ever have a baby girl I shall name her Velecia.
And so it came to pass that she did. She had a girl child right here inna Jamaica and just as she promised herself, she named her Velecia. As fate would have it, this dear lady did not count on what would happen next. When she received the birth certificate, the name had been changed to Velisa for no one on the island had ever heard of an opera star from Italy called Velecia -- not even the office for the registration of births. A good Jamaican name was required for this Jamaican child and, therefore, a good Jamaican name was given.
End of story? Not on your life.
Velisa Elizabeth Delfosse did not know her name was not Velecia until high school when she had to present her birth certificate for admission. Whether it was the profusion of opera while in the womb, or the trauma of being confused by name, Betty, who at a tender age found it infinitely more expeditious to call herself something simple, has been a force to be reckoned with.
COMING HOME
Having studied theatre at the Edna Manley School, Betty got married and left for New York to study law when a tragic accident resulting in the untimely death of her father changed the course of her life. By the time she had reached 25, Betty Delfosse-Ingleton had left the Institute of Roofing, Soho, London, England fully qualified. She returned home to head her father's specialised construction company as a Waterproofing Engineer a work force of 50 men (older than herself), a humongous project known as the Dominica Drive Development (J. Wray & Nephew and the Towers) before her.
Today this daughter of Jamaican soil can add to that many more achievements such as the re-roofing of the National Stadium's Grand Stand; the Kingston, Mandeville and St. Ann's Bay Public Hospitals;
the expansion of Sangster's International Airport; the
recently refurbished ICC World Cup Buildings on St. Lucia Avenue; and what could perhaps be infinitely more difficult --
the rearing of three wonderful children.Wow!
CHEF WITH A DIFFERENCE
By now you must be wondering what does all of this have to do with food. Read on.
As if heading a construction firm as a Waterproofing Engineer was not enough, this lady decided to venture into yet another profession -- chef, with a difference.
Having travelled the world from the Canary Islands to the Himalayas she developed a love of esoteric knowledge and holistic health that naturally led to, as she puts it, 'eating food with integrity. You know, Rosie, raising my consciousness and therefore the consciousness of others. What we eat is what we are and everyone, particularly those in stressful jobs, should have the opportunity to enjoy truthful food.
Wow again.
Velisa's Restaurant opened last December, specialising in gourmet wholefoods.
'We try to only have fresh organic foods here and because of all the food influences in my life of travels, I have created dishes that do not disappoint. It makes me feel good to know that I am serving clean foods foods with honour.
Now, opening a restaurant anywhere in the world is no mean feat but I have learned that in our Caribbean islands it takes more than guts. It requires dedication, spirit, enthusiasm, good business sense and, mainly, love of food and people. Add to that an enormous amount of daily training, a significant presence on the job, a sense of humour and, naturally, time. Big time, time. And, lest we forget, patience.
NATIONAL GEOGRAPHIC
COMES CALLING
And that's just for a normal restaurant. To ensure that everything is as organic as it can get is insane, as far as I am concerned but, hey, have you not already understood that this lady, Ms Velisa Elizabeth Delfosse-Ingleton, is some kind of a woman? I certainly take my hard-hat off to her. By the way, so does National Geographic. Hello, as I understand it, this roofing engineer turned chef has made the upcoming issue of this world-renowned magazine. Velisa's will be featured in the travel section called Great Places to Eat. So let's take those hard-hats off go, Betty, go!
Although there's the sweetest outdoor dining area in a little garden to the side of the quaint house where Velisa's is set, we chose to eat indoors. The night was cool and the charm of the décor within immediately drew us. Sitting comfortably in the living/dining room, the walls talked to me of happy times, children, love. However, I as not here for the seance, I was here for the food. We started off with a super-duper cucumber juice and a mango smoothie. Velisa's Juice Bar is fully equipped and nothing but 100 per cent extracted juice is available. I understand that people travel miles for another smoothie -- Betty's Banana/Almond with Carob Molasses. Okey dokey! Banana? You can keep that one.
Moving along we tasted dulce seaweed in organic apple cider vinaigrette with Scotch bonnet, onion, garlic and tomatoes served on crispy pita triangles. Amazing. We nibbled on pesto, goat and ricotta cheeses served on crispy pita rounds. Delish. Then I went straight into the Almond Crusted Shrimp glazed with a freshly-squeezed orange juice (reduced naturally into a syrup) and served with rosemary potatoes. My companion chose the famous Velisa's Lentil Nut Loaf covered in Coconut Mushroom Sauce and served with Curried Cilantro Pumpkin. Both were served with veggies. Now, how can you beat that?
Although Velisa's is known for its vegetarian fare, there is something for everyone. In fact, I was informed during a telephone call I made as I worked on this review that Miss Betty was deep in the kitchen preparing Organic Duck in a Passion Fruit Apricot Glaze. Dear God! And to think I was stuck to my man in a hard raincoat (computer) unable to get a taste. I could die.
I shall be in Kingston for Henry Winkler's launch at Red Bones next Thursday, so guess who will have duck that evening? Moi, of course. Get those birds ready duckie 'cause I'll be home.
Oops, nearly forgot. By the time this goes to print, I am reliably informed that wines will be available at Velisa's -- South African, Italian, French and South American -- for discerning lovers of good vino, all carefully selected from the portfolio of wine connoisseurs Ossie Osmond and Paul Hanworth and Adrian Garforth. The latter, based in the U.K., is one of 242 Masters of Wine in the world.
I cannot wait.
Those who seek the way of enlightenment must always bear in mind the necessity of constantly keeping their body, speech and mind pure.
The teaching of Buddha.
