Janet Silvera, Senior Gleaner Writer

Executive sous-chef Joseph Kalynuk was a hit with his pastrami turkey breast and goat at the Hedonism III Heroes Weekend Jerk Festival. - Janet Silvera Photo

WESTERN BUREAU:

Hedonism III promised to turn up the heat this past Heroes weekend with its spicy jerk festival, and by day three of the event, had kept its word.

But 'jerking' the taste buds awake was not enough for executive chef, Mark Cole and his innovative team of culinary masters, as he unveiled a rich array of diverse menus throughout the weekend, feeding the more than 450 people who converged on the resort.

Concoctions from Sangster's Liqueur, Kingston Pilsner Beer and Jablum Coffee also revved up the gatronomic engines.

Highlights of the weekend included: a warm jerked chicken tempura salad, served with carrot and ginger dressing in an impressive 'cook-off' demonstration.

Sail boats, fish nets and kayaks played the backdrop to 15 different types of seafood dishes later that evening. The 'Fish Fry', saw red snapper, marlin and tuna, lobster, shrimp, crayfish and scallops, while meat lovers feasted on steak, chicken and lamb.

On Saturday, guests were treated to desserts, sushi galore, quiches, roasted prime rib, oxtail, curried goat, jerked chicken and a succulent roast pig.

Sunday's favourite was National Meats' jerked stuffed red snapper, marinated overnight in blended garlic, onions, scotch-bonnet pepper and thyme. Stuffed with pak-choi, Irish potato, onions, carrots and scotch bonnet and cooked to perfection and flavoured with a little butter, after 20 minutes on the grill, this fish was the 'bomb'.

Today, Food highlights some of the dishes at the event.

Recipes

Turkey Breast Pastrami by Executive Sous-Chef Joseph Kalynuk

1. Soak turkey in brine for 10 days, then rinse.

2. Rub meat with very hot Cajun spice, then slow-cook on grill set at 150-200°F for seven hours on smoked pimento and apple wood chips, which gives it the flavour.

The turkey should have a smoky, salty, spicy flavour when completed.

This meat is complemented best by ice-cold beer and is usually served as an afternoon sandwich with a French baguette (long, narrow loaf of bread), and sauerkraut (pickled cabbage). Because the meat is sliced thin, the saltiness is decreased.

Pineapple in Kingston Pilsner Beer Batter by Pastry Chef Rian Gray

1. Cut chunks of pineapple and place on a kebab wire, dust with Cinnamon powder.

2. Then dip in beer batter. Deep fry until golden brown.

Can either be served with beer batter or rum sauce.

Looking peaceful even after going through hours of roasting, this roast pig was also a hit.

A mango layer cake