Tuesday, December 15, 2009

A Spanish invasion in Jamaica!


A Spanish invasion in Jamaica never tasted so delectable until the Caribbean Producers Jamaica hosted their Best of Spain in Jamaica wine and dine event at the under the patronage of Spanish Ambassador to Jamaica Jesus Silva.


Without question, an event of this nature could not be held without the influence of Spain-inspired resort and Iberostar’s Grand Hotel in Montego Bay offered the ideal setting to usher guests into the culinary world of the Spaniards.

It is not unusual to blend an appetizing soup with fruits however the white cream soup with grapes and cantaloupe gripped the taste buds with its tangy and sweet taste. Married with the Freixenet Brut Cordon Negro wine, the crispy acidity structure of this wine merged well with the savory grapes and cantaloupe.

A bottle of 2008 Marques de Caceres Blanco undressed the delicious flavours of the Spanish potato omelette with tomato and nut vinaigrette. With a slight trace of bitterness on the finish, this wine fused deliciously tomato and nut vinaigrette topping of the omelette to enhance and complement this pairing.

Due to its diversity and its ability to amalgamate well with seafood, this enticing aperitif was also paired with the red snapper with green olive vinaigrette and leek al dente. Caressing the taste buds on each sip the Marques de Caceres Blanco exposed snapper’s scrumptious taste.

The soft, juicy treat of a delicately prepared confit lamb with pepper sauce and pureed bay leaves was a crowd favourite among food lovers. Melting in your mouth at each bite, this meal could not have been paired with more rich and deeply flavoured wine than that of the Portos Reserva 2003. At first glance this wine embodies the characteristic of a deep cherry colour. Rich in taste, its soft velvety taste ushers mildly down the stomach which leaves a deliciously long aftertaste that continues to tease your desire to indulge a bit more.

An egg yolk pudding with soft caramel and red fruits showcases a different but interesting side to the preparation of egg. Nevertheless, it was the strawberry with yogurt and strawberry sorbet dessert that whet the appetite and heighten foodies’ appreciation for this fruit. Paired with the Marques de Caceres Stainella 2007, the Best of Spain in Jamaica could not have ended on a more delicious note.

Monday, December 7, 2009

Jamaicans earn less, Why?


Jamaica is ranked in the top three low-income populations within the Caribbean, according to a survey by the Inter-American Development Bank. The survey that was conducted involved other Caribbean countries such as Guyana, Haiti, Suriname, Bahamas, Barbados and Belize.
During an Inter-American Development Bank conference dubbed “Opportunities for the Majority in the Caribbean in Montego Bay, it was revealed that nearly 90% of Jamaica’s population fall in the lower- income group and that most of them are earning less that US $3260 annually.
One keynote speaker Stuart Hart who is a Professor of Management and the Samuel C. Johnson Chair in Sustainable Global Enterprise at the Cornell University mentioned that “the low-income populations within the Caribbean are subject to a poverty penalty in the form of reduced access to goods and services which therefore results in a higher price for them”.
Addressing representatives for the private and public sectors and non-government organizations (NGO), he confirmed that there are over 11 million people across the Caribbean that are considered to be of low income and are therefore underserved in areas such as infrastructure, utility, sanitation and pharmaceuticals. Mr. Hart urged the private, public sector and non-government organizations to create new business models and partnerships in order to serve the vast market and engage a largely untapped area for potential producers and creators of goods and services.
He said that “what we need to do is to craft new solutions in order to create opportunities for the low-income populations by starting with the poorer who are most affected”. Some of the solutions he outlined included low cost production of goods in order to make prices affordable, extending the distribution, deep listening and partnering with global NGOs in order to tackle the issues that affect creating opportunities for low- income population.
The Inter American Development Bank’s conference sought to identify new development models to serve the majority in the Caribbean through public, private and civil society partnerships. The event brought together corporate, non-profit, government and academic leaders to explore unconventional partnerships that can provide concrete solutions to problems faced by the region’s low-income majority.





Wednesday, December 2, 2009

Twist the season to enjoy oneself


Nestled on an oceanfront property, the Irish inspired restaurant and pub Twisted Kilt in Montego Bay has offered an interesting twist in dining in the second city with their unique ambience and concept.


According to the chief executive officer André Dixon who confirmed that Twisted Kilt is the place to be as something different is always being offered.

He added that the Irish pub concept came about through the fact that Irish pubs are renowned throughout the world as being the ideal place to hang out and watch sporting events, and because such a facility was not offered along the North Coast, the dream of Twisted Kilt was realized.

As you walk through the doors of the restaurant/pub you are greeted with the décor of rich dark wood fixtures, plush banquette furnitures complemented by huge plasma televisions mounted at high vantage points for patron to enjoy.  The indoor/outdoor setting continues to add to the restaurant’s diverse dining options. As several persons prefer to experience the breathe-taking sunset each day as they dine.

Among the delightful treats that persons can chose from during Restaurant Week at Twisted Kilt includes the roasted breadfruit salad accompanied with curried saltfish and ginger scented callaloo drizzled with balsamic glazed. If your appetite longs for an interesting taste of multi-cultured cooking then the curried saltfish risotto accompanied with ginger scented callaloo topped with breadfruit chips in scotch bonnet ginger butter sauce.

With a seating capacity of 150, special functions to celebrate various holidays or achievements can be arranged. Dixon revealed that one international holiday that always soars big among patrons is St. Patrick’s Day were a series of activities takes place to add to the fun of dining at Twisted Kilt.