A Best Dressed Salut!

Sunday, November 11, 2012

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Jamaica Broilers Group CEO and president Christopher Levy and his charming wife Sally laid out the welcome carpet for a lavish Salut!- themed dinner party at their St Andrew townhouse last Monday. The quick-witted Levy, whose company is a two-year sponsor of Salut!, warmly greeted his almost 60 guests, reflecting all aspects of the industry: farmers, processors, salesmen and consumers, for the event that featured the culinary masterwork of chefs Jacqui Tyson, Celeste Gordon and Brian Lumley. Cocktail hour saw guests poolside imbibing mangotini cocktails and a range of sips from a fully stocked J Wray and Nephew bar. Levy then ushered guests into his garden where ace event stylist Ann Marie Wyss and the From Thought To Finish team had collaborated to present a red covered area erected on bamboos and seven immaculately finished tables set for a divine three-course affair.


Chanteuse Ellan Edwards delighted in song, while guests swapped notes on business and the local food scene and enjoyed sips of wine varietals that were paired with each course by Wray & Nephew’s marketing manager Debbian Spence-Minott. SO takes you inside the ever-so-civilised dinner that those fortunate enough to have made the guest list are still raving about.


MENU


Cocktails


Sweet Chilli Shrimp


Braised Beef on Mini Yorkshire pudding


Conch Chowder


Appetiser


Peppered lobster salad with zucchini and carrot served with a curry aioli sauce


Creamy Fettucini with basil pesto and tomatoes


Entrée — Chicken Course


Sliver of Grilled Chicken breast tossed in light cream sauce


Mixed Herb Polenta with chicken in brandied mushroom ragout and Scotch bonnet basil drizzle


Roasted peppers and cheese-stuffed chicken served with a coffee potato croquette and pineapple coconut sauce


Entrée


Sesame crusted fish with cranberry plantain chutney


Baby lamb chops dusted with island herbs with a guava sauce


Dessert


Fresh fruit garnishes on a timbale of chocolate hazelnut mousse beside a bite-size pavlova topped with Blue Mountain blackberries.

    

    

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