A fresh, flavourful array of local fare was the order of the day for guests at the C.B. Facey Foundation’s charity fundraiser – Farm To Table.
A Fusion of food, art, and goodwill, the second staging of Farm to Table held on November 6, delivered with the rich musical sounds of mento legend Jolly Boys; and incredible art, which set the perfect backdrop to the savoury treats prepared by a few of Jamaica’s top chefs.
Dennis McIntosh, executive chef at Moon Palace Hotel and president of the Culinary Federation of Jamaica, returned with his popular traditional lamb stew. With unmistakable Jamaican flavours and a hint of pimento, it was perfectly paired with seasoned rice.
For pork connoisseurs, David Bucknor, head chef and owner of Sheriff Gourmet BBQ, prepared one of his signature dishes – a whole roasted pig.
“I want patrons to have that real country, natural, fresh off the grill, melt in your mouth experience,” declared Bucknor of his selection.
The butterflied pig was roasted in the Cuban box (metal box buried during the roasting process) slathered in jerk sauce with a strong pimento back note, and basted continuously, making it extremely tender. It was served with sides of open-fire roasted breadfruit, sweet potato, and corn.
The return of the cow on a spit was greatly appreciated, and the mouth-watering beef was a staple on every red meat lovers plate.
For the full family experience, Chef Jacqui Tyson brought ‘A Taste of Christmas’ to this year’s Farm To Table.
Her menu included the new Jamaica Broilers ham – Smoked Hamilton, which was paired with a pineapple honey mustard sauce; and the Reggae Jammin Rotisserie Chicken served with a sorrel Scotch bonnet sauce.
“It was a wonderful way to show people that you can eat healthy and live longer,” stated Tyson. “And that Farm to Table doesn’t necessarily mean finished in the ground straight to the table, but it is also in the process – in that it [meat] goes through the least amount of processing through the farmer’s hands,” concluded Tyson.
Tyson also served her signature chicken pasta, creating an exciting demo for the children and food enthusiasts in attendance.
STUSH In The BUSH penetrated the heavy meat scene with colourful and creative takes on well-known vegetarian dishes – providing an essential balance to the patrons’ diet and palates.
They offered their signature menu items of 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.