food awards magazine 2k9

RReessttaauurraanntt AAwwaarrddss

BBeesstt KKeepptt SSeeccrreett AAwwaarrddKicbac Lyming - Walkerswood, St AnnCocoro - Mayfair HotelMille Fleur - Hotel Mocking Bird Hill,Mocking Bird Hill Port AntonioJoJo's Jerk Pit & MoreCrystal Edge Restaurant and Lounge

(Irish Town) WWIINNNNEERR::

CCoooolleesstt WWaatteerriinngg HHoolleeTruck Stop Christopher's (The Quad) Medusa's Blue Beat Pelican Bar The Deck WWIINNNNEERR::

MMoosstt RRoommaannttiicc RReessttaauurraannttEvita's Italian Restaurant The Restaurant at Round Hill - Round HillHotel and Villas Strawberry Hill Hotel and Spa - Irish TownGap Café - Hardware Gap, New CastleRestaurant at Marblue Villa and Suites,Treasure Beach, St Elizabeth Sugar Mill Restaurant - Rose HallWWIINNNNEERR::

BBeesstt LLuunncchh SSppoott Jewel of India - Market PlaceChina GardensChina Express - New KingstonCrystal Edge Restaurant and Lounge -Irish TownLyming - Walkerswood, St AnnTerra Nova Hotel & Suites Norma's on the Terrace - Devon HouseEast Japanese Restaurant WWIINNNNEERR::

BBeesstt SSuunnddaayy SSppoottLyming - Walkerswood, St AnnTerra Nova Hotel & Suites Kingston Dragon Court - Bogues (Montego Bay) &Kingston Boon Hall Oasis, Stony Hill Strawberry Hill Hotel and Spa - Irish Town The Terrace, Royal Plantation, Ocho Rios

WWIINNNNEERR::

BBeesstt SSeerrvviicceeSusie's Bakery and Coffee Bar, Shop 1,Southdale Plaza Toscanini' s Italian Restaurant and Bar -Harmony HallJewel of India - Constant Spring Road Café Aubergine - Shop 55, 67 C ConstantSpring Road,Royal Plantation - Ocho Rios Irish Rover Limited - Irish RoverGreenwick Park, Drax Hall WWIINNNNEERR::

FFoooodd AAwwaarrddss

NNeeww FFoooodd IItteemmssFrutopia Longville Park Farms - Farm-raised lambHomestyles - Cow Foot Homestyles - Red Pea Soup with BeefHomestyles - Red Pea Soup with Pig's TailBusha Browne's Jamaican Jerk SmokeyBarbecue SauceJamaica Joe Authentic Hot Mustard SauceGrace Quick Cook Porridge - HominyGrace Blends: Sorrel Cranberry; SorrelGinseng; Sorrel Fusion and SorrelPomegranate.WWIINNNNEERR::

TToottaall SShhooppppiinngg EExxppeerriieennccee Loshusan - Barbican John R Wong Supermarket - New KingstonSovereign LiguaneaMegaMart Chain (Montego Bay, Portmore & Kingston)WWIINNNNEERR::

AAnnnn MMaarriiee WWyyssss AAwwaarrdd ffoorr EEvveenntt DDeessiiggnnAudia Archibald Paulette HenrySIIM (Simone Michelle Clarke) WWIINNNNEERR::

CCaatteerreerr ooff tthhee YYeeaarrLorraine Fong Ciao Bella Celeste Gordon Annakay Lazarus Norma Shirley Michele Williams - Moveable FeastsSuzanne Couch WWIINNNNEERR::

MMoosstt IInnnnoovvaattiivvee DDiisshheessPork marinated in Jamaica's Old PirateWine, MarBlue. The Seaside Restaurant - Chef/Patron Axel Wichterich

Oven-roasted ocean grouper wrapped inrum molasses, cured bacon with seasonedbammy chips, Round Hill Resort & Villas - Chef Martin Maginley

MMoosstt IInnnnoovvaattiivvee DDrriinnkkAppleton Estate Extra roasted figs infusedwith Appleton Estate Extra and servedwith shaved aged Parmesan.- From Appleton Master Blender Joy Spence

IInnddeeppeennddeenntt PPaassttrryy CChheeff ooff tthhee YYeeaarrColin Hylton - Guilt Trip Nicole ShirleyAnnakay LazarusSelena Wong Jing Shi - Future Bakeries Safiya Burton - Pastry PassionsWWIINNNNEERR::

JJaammaaiiccaa''ss FFaavvoouurriittee WWiinnee ((WWhhiittee))Yellowtail Chardonnay

JJaammaaiiccaa''ss FFaavvoouurriittee WWiinnee ((RReedd))Yellowtail Shiraz

BBeesstt WWiinnee EExxppeerriieenncceeJewel of India, KingstonRoyal Plantation, Ocho RiosSugar Mill Restaurant; Half Moon, Montego BayLuna di Mare, Rose Hall Resort, Montego BayWine with Me, Montego BayWWIINNNNEERR::

RReessttaauurraanntt DDeessiiggnn AAwwaarrdd::WWIINNNNEERR:: Alison Antrobus for the restaurant at Spanish Court Hotel

CCaarriibbbbeeaann CCuulliinnaarryy DDeessttiinnaattiioonn ((0088//0099))WWIINNNNEERR:: Grenada

NNoommiinneeeess CChheeff ooff TThhee YYeeaarrColin Hylton - Guilt TripRavi Anne - Sugar Mill RestaurantMichael Dannaker - Rosehall ResortAnthony Miller - Swept AwayBrian Lumley - French EmbassyMartin Maginley - Round Hill Hotel and VillasJunior Francis - Sandals Dunn's RiverMario Gonzalez - Iberostar Grand Hotel,Rose HallWWIINNNNEERR::

TThhee CChhaaiirrmmaann''ss AAwwaarrddGrace Kitchens

LLiiffeettiimmee AAcchhiieevveemmeenntt AAwwaarrddNancy McLean - Jamaica Pegasus Hotel

THE NOMINEES ARE:THE EVENING’S PROGRAMME

TABLE OF CONTENTS:Chairman’s Message CEO’s Message Page 2 Editor’s Message Page 3

Message from the sponsors: Supreme Ventures & Scotia Bank Page 4Grace Kitchens & Tastee Page 5JPS & Carreras Ltd Page 6 Guardian Life Page 7

Lifetime Achievement AwardNancy McLean OD Page 8

Chairman’s AwardGrace Kitchen’s Page 9

Scholarship Winners Page 10

Judges’ Deliberations Pages 11-26

Judges’ Report Page 12

Awards Descriptions Page 13

Dr Mix It! Pages 28&29

Site Map Page 30

Nominees, Chef of the year Page 31

7:00 pm Welcome & Opening Remarks

7:10 pm Judges’ Report

7:30 pmPresentation of Awards

8:00 pmCitation and Toasts

CHAIRMAN’S AWARDLIFETIME ACHIEVEMENT AWARD

8:30 pmOPENING OF THE JAMAICA OBSERVER

FOOD AWARDS EXHIBIT

JAMAICA OBSERVER FOOD AWARDS 2009 1

2 JAMAICA OBSERVER FOOD AWARDS 2009

MESSAGES

The Jamaica Observer Food Awards is the most anticipatedculinary event in Jamaica. Now in its eleventh year , this af fairhas become the place to experience what's new , dif ferent and

spectacular about Jamaican cuisine.I am proud to be a part of this event which is committed to the

growth and upliftment of people interested in careers in this industry .Whether by awarding scholarships or providing internships, we arededicated to ensuring that culinary skills are developed and passed onfor years to come.

Now, as we get ready for the economic challenges ahead I want toencourage everyone to remain upbeat and confident about Jamaica'sculinary industry because as you can see from tonight's display , it ispoised and ready to take of f.

I am heartened by the generosity of our sponsors. Thanks to you all.I must also recognise this year's participants for showcasing theiramazing talents and featuring one-of-a-kind creations. To theObserver's organising committee who continue to raise the bar on thisevent year after year, well done!

Finally, I say congratulations to all of our awardees. I wish youevery success as you continue to strive for culinary excellence.

All that's good.

Gordon 'Butch' Stewart OJ, CD, (Hon) LLD Chairman, The Jamaica Observer

The Jamaica Observer Foods Awards is now in its eleventhyear as the premier food event in Jamaica saluting excellencein all things food. Whether it be service, quality or event

design, we celebrate those who have consistently demonstratedclass and professionalism in the food industry. Tonight we alsoshowcase a diverse display of booths. In 1999 when we firstpresented the Food Awards at the Red Bones Blues Cafe it waswith just over 100 guests in attendance. Today it has grown into asignature event on the nation's calendar, celebrating excellence infood creation, service and decor. The Food Awards consistentlyhas a capacity attendance with over 50 exhibitors each year .

The event has grown tremendously. Out of the exhibition eachyear we recognised the need for greater discourse in the industryand so we introduced the Jamaica Observer Food Awards FoodieSeminar, where stakeholders in the industry meet each year todiscuss topics regarding the development of their business. Thiscolloquium presents a platform for connoisseurs, food enthusiastsand business owners to consider and analyse the industry andmake recommendations going forward. This year's theme is“(Reality) Check Please! An Extraordinary Conversation ForExtraordinary Times ”

In 2005 wedetermined that thefuture growth of theindustry requiredsignificant investmentinto those who desireto make food creationtheir profession. Thescholarshipprogramme whereHospitality studentsfrom the University ofTechnology couldreceive assistance infunding their educationwas birthed. Thebursary is funded bycontributions receivedfrom tickets sold.Congratulations to thisyear's winners.

The JamaicaObserver as thenation's leading daily newspaper remains committed to exposinggourmand talents in Jamaica as evidenced throughout the year byour dedicated food pages on Thursdays and Sundays. It is ourresponsibility to recognise the exceptional contributions anddevelopments in the food industry annually. Congratulations to allthe nominees and winners this year, and special congratulations toNancy McLean, OD our lifetime achievement awardee and toGrace Kennedy Ltd. Recipients of the Chairman's award on thistheir 40th anniversary. Special appreciation to our sponsorsScotiabank, Carreras, Supreme Ventures, Jamaica Public ServiceCo. Ltd., Tastee Ltd., Grace Kennedy, and Guardian Life.

To all our exhibitors who continue to support this event eachyear, a most sincere thank you from us, we couldn't have done itwithout you. And to our patrons, Taste it, Eat it, Drink it, Applaudit! Enjoy!

Edward KhouryCEO, The Jamaica Observer

MESSAGES

Sponsor’s Message for TheJamaica Observer Food Awards

Supreme Ventures is pleased to be associated with what has nowbecome an annual event on the entertainment calendar , theJamaica Observer Food Awards.

This is a renewal of our participation with a prestigious functionthat recognises excellence in food creation, as well as products onoffer to the Jamaican consumer . Our decision to commit tosponsorship of the awards this year , even in these dif ficult financialtimes, is an indication of our confidence in the creativity andentertainment value to be gained from the event.

We wish to congratulate all the awardees and hope that thewinners will continue to hone their craft and expose the Jamaicanconsumer to the best fine dining experiences that equate to first-classoperations globally.

We encourage everyone to come out for what promises to be avery entertaining event. To the Jamaica Observer… Kudos for yourinnovation and continued support of the culinary arts!

Brian GeorgePresident & CEO Supreme Ventures Limited

Supporting Jamaica’sRich Culture

Scotiabank Group is pleased to once again come on board andsupport the Jamaica Observer Food Awards. This annualsignature event represents the best culinary talent in Jamaica

and showcases the rich and diversified cuisine that is availablethroughout our country . The Observer Food Awards is directlyrepresentative of who we are as a nation, that is, a nation consistingof and influenced by a diverse cultural background.

It always amazes me that a country so small has excelledinternationally in so many areas – athletics, hospitality , the arts,music; just to name a few. It just shows that we are a country madeup of talented and motivated people who consistently strive todo our best. At Scotiabank Group we apply this same driveto everything that we do. We are committed to providingopportunities for our customers and the communities inwhich we operate. Our customers rest assured that theirfinancial portfolios are ef ficiently managed to givecompetitive returns, enduring value and, most importantly ,peace of mind. We have mastered our craft by providingexpert attention and exceptional services through a suite offinancial options and wealth management advice tailored toprotect and grow wealth.

Tonight is a reflection of our diverse culture and history , andrepresents an avenue for self-expression. We hope that as you enjoythe various flavours being sampled tonight, you will also spendsome time reflecting on our rich history and culture. Have awonderful evening and congrats to the Jamaica Observer on hostinganother fabulous event.

Senior Vice Pr esident, Wealth Management Division,Scotiabank Gr oup & Chief Executive Of ficer, Scotia DBGInvestments Ltd. 4 JAMAICA OBSERVER FOOD AWARDS 2009

MESSAGES

Jamaicans generally need very little reason to put on acelebration, and what could be more gratifying than the aroma ofdelectable meals being prepared in a kitchen and the chatter and

laughter of family and friends. We have a specific reason tocelebrate, as Grace Kitchens has reached the venerable age of 40, asignificant milestone in the life of any or ganisation.

Over these years, not only has Grace Kitchens developed andshared recipes in every nook and cranny of Jamaica, but brought thepicturesque results of its culinary creations into the living rooms ofits consumers through Jamaica’ s first television cooking show ,Creative Cooking . This programme teaches individuals how toprepare healthy meals on a budget. They have given favourite stapleslike canned mackerel and sausage a whole new twist, to the delightof our consumers.

This roving kitchen provides nutrition education to all ages withparticular focus on our youth, helping them to appreciate foods thatwere enjoyed by previous generations. To that end, we have workedclosely with various interest groups to carry out our mandate. Weare especially pleased to have been a supporter of the Reggae BoyzRoad to France nutritional programme in 1998 and continue tosponsor the National Football programme.

Our dedicated team carries the message of good nutrition, helpingto “pass on the love” to our valued consumers. Other GraceKitchens activities include a breakfast feeding programme inschools, lecture demonstrations, training programmes and a radioprogramme, among others.

I wish to take this opportunity to congratulate the JamaicaObserver on the 1 1th staging of the prestigious Jamaica ObserverFood Awards, the country’s premier event for all things culinary . Itis apt for Grace Kitchens to celebrate our 40th anniversary at such astellar event as we continue to pass on the love by bringing goodtaste to life.

Mazie MillerConsumer Services ManagerGrace Kitchens

The involvement of Tastee in the food industry has spawned 43years of service to the Jamaican people. Based on ourcommitment, dedication and unswerving desire to satisfy the

palate of the population, we have from inception been endorsed bythe populace as the number one patty maker in the country. This is aposition we have proudly and steadfastly worked to successfullymaintain over the last four decades.

Indeed, not satisfied with our flagship product being the standardby which others are judged, we have in recent times responded tomarket demands and created sandwiches of the highest quality andtaste utilising our famous coco bread.

These sandwiches include; fish and chicken both of which arefried, and more recently a range of deli sandwiches, which, inkeeping with the demand of the health conscious, are not fried.

The advent of the Observer Food Awards has significantlychanged the landscape of the food industry in Jamaica. Not only theestablished players in the industry are af fected, but even the jerkvendor on the street dares to dream.

Tastee is humbled and proud to be associated with the ObserverFood Awards, one which like its publications has not only raised thebar but, indeed, is the guideline and ultimate test for the foodindustry. The Observer’s Food Awards not only showcases the bestannually, but awards and encourages stakeholders to strivefor excellence.

Vincent ChangCharimanTastee Jamaica Ltd


MESSAGES

The Jamaica Public Service Company Limited (JPS) wishes toextend heartiest congratulations to the Jamaica Observer on thisthe 11th anniversary of the Jamaica Observer Food Awards.

For years we have known that we eat first with our eyes, but thatthe proof of the pudding is in the eating. We also know thatJamaicans have found a way to create delightful aesthetics as well asdining experiences in a way that sets us apart in the world of cuisine.And it is this experience that JPS is happy to be associated with, as aproud sponsor of an event that recognises culinary expression — avibrant area of national life. JPS is also happy to be the power behindthe many players in the food industry , from small operators toindustrial bakeries and agro-food processors.

Kudos to the Jamaica Observer's efforts to expose members of thefood and beverage industry to the public; for encouraging enterpriseand creativity in the presentation of food; and for creating aninteresting national event which captures the imagination of abroadcross-section of the populace.

Hearty congratulations also on the provision of scholarships to twoUniversity of Technology students, in the Hospitality and TourismManagement programme, from the proceeds of these prestigiousawards. The investment in our youth and hospitality industry istimely, given the present emphasis on diversifying and strengtheningour local food industry , as well as the need to keep our tourismproduct competitive.

JPS is proud to be the Jamaica Observer's ener gy partner for the2009 Food Awards.

Frank “Tony” RayDirector - External Affairs,Jamaica Public ServiceCompany Ltd.

In addition to consistently of fering quality tobacco products,Carreras Limited remains focused on catering to the dynamicpreferences of our consumers. We understand that businesses in

the hospitality industry are also focused on achieving 100%customer satisfaction and as such are constantly adjusting to thegrowing consumer diversity in the service industry today . CarrerasLimited believes we can add value to these businesses’ pursuit toprovide superior customer service through our Courtesy of Choiceprogramme.

The Courtesy of Choice programme is an initiative that promotestolerance and respect among smokers and non-smokers by of feringsmoking and non-smoking areas in recreational locations such asrestaurants, bars and hotels. Carreras believes that theimplementation of this Courtesy of Choice pr ogramme is anothermeans of adequately catering to the preferences of the diverseclientele in the hospitality industry.

At this year ’s Jamaica Observer Food Awards, Carreras will beoffering a premium relaxation lounge designed with the principle ofthe Courtesy of Choice setting in mind, ie creating a smoking andnon-smoking area to accommodate the preferences of both smokersand non-smokers. I would like to take this opportunity to inviterestaurateurs to stop by the lounge to take a look at how theprogramme can be established in your respective outlets and tospeak with a representative of the Courtesy of Choice programmewho can provide you with further information. Finally , our loungewill showcase our premium cigarette brand of fer, Dunhill and thevarious elements of the Dunhill brand world.

It is with these initiatives in mind, and the showcase of culinaryskills and products from best in class restaurants across Jamaica thatI look forward to an exciting and premium experience at the 2009Observer Food Awards.

Michael BernardManaging DirectorCarreras Limited


MESSAGES

The Jamaica Observer Food Awards is one of the mostanticipated events of the calendar year. This year, there is aheightened anticipation, as Guardian Life Limited partners

with this stellar product for the first time. We welcome theopportunity to participate in this premier food event and share inthe celebration of excellence in food creation, service and decor .

We are pleased to be associated with a brand that fulfils ourmantra of ‘looking after life’ through outstanding service delivery,quality products and community development. We recognize thetremendous planning that is involved in staging an event of thisnature and we wish to salute the support of the other title sponsors.

Guardian Life supports the efforts of the event. We view it as acontribution to nation building through the promotion ofentrepreneurship, tourism, innovative use of local agriculturalproducts and the development of the local food industry . We alsocommend the organizers for the award of full scholarships tostudents studying hospitality at the University of Technology.

On behalf of Guardian Life, I thank you for your support of thisevent. We look forward to your enthusiastic participation in whatpromises to be another successful year. We invite you to Taste it,Eat it, Drink it, Applaud it…and Plan with Guardian Life!

Earl MooreGuardian Life President & CEO


Nancy McLean has earneda name for herself as thedoyenne of food and

beverage services and events inthe hospitality and tourismindustry in Jamaica.

Ms McLean, hotel manager atthe Jamaica Pegasus, has forover three decades led the hotel'sFood & Beverage teams incatering to royalty , celebrities,corporate, public and privatesector guests.

She has also been the creativeforce behind the hotel's annualFood & Wine Festival andthemed food festivalsconceptualising menus, décorand other elements with herPegasus teammates.

A graduate of the University ofthe West Indies with an MSc inHospitality Management and aDiploma in Hotel Managementfrom the Carl Duisbur g Societe,Germany, Ms McLean also holdscredentials from a number ofhospitality-related institutionsincluding:• The Hotel & Catering

International ManagementAssociation, now the Instituteof Hospitality in Surrey ,England

• The Cornel University Hotel School• The University of Central Florida• Forte Academy• The University of Technology

She is a member of the Chaîne desRôtisseurs and is a frequent judge at

culinary and cultural competitions inJamaica including events hosted by theJamaica Cultural DevelopmentCommission, on whose board she sits.

A former restaurateur , Ms McLean'scontribution to the food and beverageservice industry in Jamaica has earned hermany honours and awards, including the

National Order of Distinction bestowed bythe Government of Jamaica in 2005 and aspecial note of commendation fromBuckingham Palace, praising her co-ordination of the hotel's catering for the visitof Her Majesty Queen Elizabeth II and fromVatican City relative to the visit of PopeBenedict XVI in 2006.

LIFETIME ACHIEVEMENT AWARD 2009

8 JAMAICA OBSERVER TABLE TALK FOOD AWARDS 2009

And The LifetimeAchievement

Award Goes To

And The LifetimeAchievement

Award Goes To

ODMcLeanNancy


There's much cause tocelebrate this evening,and who doesn't like a

birthday party! Grace Kitchenshas reached the venerable ageof 40, a significant milestone inthe life of any organisation.

Grace Kitchens has over thepast four decades not onlydeveloped and shared recipesin every nook and cranny ofJamaica, but has brought thestunning visuals of its culinarycreations into the living roomsof its consumers throughJamaica's first televisioncooking show , CreativeCooking.

This programme teachesindividuals how to preparehealthy meals on a budget andhas given staples like cannedmackerel and sausage a whole

new twist — much to thedelight of consumers.

This roving kitchen providesnutrition education to all ageswith a particular focus on ouryouth, helping them toappreciate foods that wereenjoyed by previousgenerations. To that end,Grace Kitchens has workedclosely with various interestgroups to carry out its mandateand are especially pleased tohave been a supporter of theReggae Boyz Road to Francenutritional programme in 1998and, in fact, continues tosponsor the National Footballprogramme.

This dedicated team carriesthe message of good nutrition,helping to “pass on the love”to their valued customers.

Other Grace Kitchensactivities include a breakfastfeeding programme in schools,lecture demonstrations,training programmes and aradio programme.

The 40th anniversary seasonof activities promises lotsmore love — the company hasfor its new Creative Cookingseries invested in a brand-newstate-of-the art locallymanufactured kitchen outfittedwith cutting-edge appliancesand will for its new series hostcelebrities and chefs, and willcontinue to expose students atthe secondary and vocationallevel. The Celebrity Serieswill feature personalities suchas: Karen Smith, AJ Brown,Ity and Fancy Cat, TarrusRiley, Cameal “Rising Star”

Davis and Peter Lloyd, amongothers. The chef series willfeature upcoming chefs, whilestudents from the secondaryschool system will have aprogramme dedicated to them.

Grace Kitchens has launchedits lifestyle magazine known asGrace Kitchens Connectionsfor distribution to HomeEconomics department inschools as well as to home-makers across Jamaica, andthere's St Anne's Infant wheretime, treasures and talent willbe invested.

There's no doubt that thenext 40 years will see heaps oflove passed on, not to mentionbowls of simmering comfortfoods like their wonderfulcreamy hominy porridge.

CHAIRMAN’S AWARD 2009

And The Chairman’s AwardGoes To Grace Kitchens

Grace Kitchens Mazie Miller on the set with actor/comedian Jerry Benswick.


Incredibly a year has passed since our milestone 10th Annual Table Talk Food Awards. As challenging as deciding on the winners eachyear is it is the weekly interactions amongst our judges and incredible tasting sessions that keep us in high spirits. As we move to

countdown phase '09 — The Awards take place on Thursday, May 28, East Lawn, Devon House — our judging sessions got later andlater. No complaints were heard mind you, but we reckon between the cosy setting of The Spanish Court Hotel (think sushi platters andscrumptious canapés) Marilyn Bennett's excellent wine choices each week, not to mention the Taittinger and Wisynco's Tabitha Athey's

calorie-filled Sweet Street Desserts, our meetings almost hit the midnight mark.

JUDGES’ DELIBERATIONS

Let the judging begin.

MEET OUR JUDGES:• Sky Writings editor-in-chief,

Odette Dixon Neath• Entrepreneur and Chaîne des Rôtisseurs member Natascha Kessler

• Wray & Nephew wine pro Marilyn Bennett• Managing Director T Geddes Grant,

Michael Subratie• Chief Economist - Financial Stability

BOJ, Dr Brian Langrin• Dr Susanna Ali (Head of Clinical Services, TMRI, UWI Mona)

• Financial Advisor Pan Caribbean, Loeri RobinsonGuest Judges:

• AIIB insurance executive Cathrine Kennedy• Marketing consultant David Hall

• Rising Star judge & Entertainment Report producer Anthony Miller & singing diva Cécile

• Wine consultant and IT executive Christopher Reckord

&Committee Chair:

Novia McDonald-Whyte

Countdown to TheObserver Food Awards

The Restaurant Design Award goes to:Alison Antrobus for the

restaurant at Spanish Court Hotel


Year 1 1 and the JamaicaObserver Table Talk FoodAwards is still standing.

This, despite a tough year foralmost everyone and nearly everybusiness in this nation, and aroundthe world. Few industries haveescaped the singe of the economicfirestorm and it is no surprise thatthe restaurant, food andentertainment services industrieshave been very close to the flame.

Case in point: one of Kingston'smuch-touted eateries and last year'sRestaurant of the Year, Mac's ChopHouse, is now shuttered. The wordis that one in four new restaurantsclose in the first year of operation,which is perhaps not far off from thefigures for small businesses ingeneral. This all serves to make useven more glad that there are manysurvivors as seen by the number ofnominees this year, which include asurprising 10 new food items.

Whether it's the classic culinarydestination of Norma's on theTerrace, or newbie Fru-topia, wehave many valiant entrepreneurswho are fighting to keep theirbusinesses relevant in these times.

And when we think of valiant,someone like Claudette Tenn comesto mind. The fact that her brandHomestyles is a perennial entrant inthe category for Best New FoodItem is a statement of the relentlessspirit of our many foodentrepreneurs, who cook and bakeand mix and design all in pursuit ofthe big idea.

The seminar that accompaniesthe Awards was this year titled“(Reality) Check Please”, andreality has infused our discussions,perhaps now more than ever . Thecategories for Jamaica's FavouriteWine are inspired by this reality , aswe have sought to recognise thegrowing popularity of wine, whichis no longer the sole purview ofoenophiles, but is embraced as aneveryday treat, accessible to theAverage Joe and Jane who by theirown instincts can figure out whatworks with the Sunday lunch ofRice and Peas and FricasseeChicken.

There are 19 categories for 2009and once again, one of the mosthotly debated was Best Service.Great service is an expression of the

idea that everyone at the restaurantis glad you came. Not-so-greatservice is asking, “Who cut theseslices so big?” in front of thecustomer. Our debate involved adiscussion of whether Table Talkjudges received great servicebecause of who they were. Thatquestion was squarely put to resthowever, when it was noted that thisyear, save for two returnees,everyone else on the panel was newto the Awards.

The Best Kept Secret will onceagain reveal some hidden gems, andthere is, of course, The Best LunchSpot. We do not have the categoryfor “Restaurant of the Year” and itsabsence is an honest reflection ofthe flatness experienced over theperiod under consideration. Wecertainly look forward to thereappearance of the category forTable Talk 12. Still, the MostInnovative Dish af firms thatculinary adventurism rules, andindeed rocks. There are two mind-blowing entrées and an amazingcocktail, and we are thrilled to bringthem to notice.

The Event Design Award has

been named for Ann Marie Wysswho, over man y years, hasdeveloped an outstandingreputation for her ability toexquisitely visualise ideas andflawlessly execute them. We trustthat Ann Marie will not missmaking her usual walk to acceptthe award, and will be as pleasedas we were in re naming it inher honour.

So, here we are at Table T alkAwards Number 1 1 and it is notindulgent of us to try to find somesignificance therein. Eleven is adouble digit of the same number ,and numerologists instruct that allthe virtues of Number One aredoubled. We know that everyone inthe food and restaurant industrieswas tested this year , but we alsohope that together we will use theattributes of Number 1 1 to propelour businesses and ideas. After all,if the numerologists are to bebelieved, you cannot gowrong with invention, refinementand vision.

— Chief judge Odette Dixon-Neath

The Verdict (From second left) Judges David Hall, Cathrine Kennedy, LoeriRobinson and Brian Langrin get ready to sample the oven-roasted

leg of lamb seasoned with fresh herbs and spices.

JUDGES’ REPORT

AWARDS DESCRIPTIONS


RESTAURANT AWARDSBest Kept Secret

The restaurant that appears to be under the radar; where food andpersonality outpace popularity.

Coolest Watering HoleThe place where great drinks and lively atmosphere stylishly conver ge.

Most Romantic Restaurant The eatery where intimacy shares equal billing with a sensuous menu.

Best Lunch Spot Whether it's a power lunch or quick refuelling for the rest of the day ,

the Best Place for Lunch has a varied menu matched by sharp service, sothat repeat visits make good sense.

Best Sunday SpotThe establishment that captures the essence of brunch: a leisurely meal

featuring a variety of excellent foods served in a relaxed ambiance.

Best ServiceRecognition of intelligent, discreet service, that is

both personable and professional.

FOOD AWARDSNew Food Item

New products that are innovative and certain to expand our culinary horizons.

Total Shopping ExperienceThe purveyor with an outstanding range of food and wine that can transform

a cook's pantry, making easy the pursuit of great food at home.

Anne Marie Wyss Award for Event Design

This award celebrates the legacy of Ann Marie Wyss and recognises theability to translate an event into a sensory experience where all the details— from the seating to the lighting — represent the seamless expression of

a theme.

Caterer of the YearThis award honours the caterer who has shown the superior skill to

create memorable feasts for 40 to 400. To do it right, the caterer must haveprecision timing, the command ability to manage multiple elements to

consistently create memorable culinary experiences.

Most Innovative DishThe dish that defies expectations and traditions, with an inventive

approach to ingredients and preparation.

Independent Pastry Chef of the YearIn recognition of the visual artistry and expertise required

to create sensational desserts.

Best Wine ExperienceThe establishment with a comprehensive understanding of the art of

wine, as demonstrated by an extensive wine list with a range of prices, andone that complements the menu — the details of which are expertly and

effortlessly communicated to guests.


Tenn’s new tastes Homestyles Jamaica Ltd continues tobring traditional Jamaican dishes tothose who enjoy good old-fashioned

food without having to prepare it from scratch.Homestyles Jamaica Ltd’s boss Claudette Tenn,who left the world of accounts for catering in

1983, soon discovered that no matter how muchcurried chicken or curried goat she cooked, it

would never be enough to satisfy zealousclients. After much consultation and many

suggestions from her husband Winston and sonMarvin (who serves as director of Homestyles),

she decided to research selling pre-cookedfrozen foods. A year later Homestyles Jamaica

Ltd was born — the precooked meal withtraditional flair.

Tenn started with only two dishes: curriedgoat and curried chicken, which were packaged

individually to serve two. After selling theproducts in supermarkets and doing

promotional tastings, “the products becamevery popular”, she said. In that same year , after

expanding her product line, she received herfirst Jamaica Observer Table Talk Food Award

for her stew peas with beef.Now Tenn has a variety of traditional meals

ranging from oxtail to ackee and saltfish. Thenewest additions to the Homestyles line arecow foot and red peas soup with pigs’ tail orbeef... a no-meat soup will soon be available.

Tenn, who is a seven-time award winner of theJamaica Observer Table Talk Food Awards, is

also planning to market her productinternationally and has already received ravereviews in Canada, where she spent a year

producing the line.

Homestyles Jamaica Ltd48 1/2 Deanery Road,

Kingston 3Tel# 92 83313


Homestyles Red Pea Soup with Beef andRed Pea Soup with Pig's Tail.

This is the 11th year that the Observerhosts Jamaica's finest in the world offood at its Food Awards. It’s our second

year of awards related to the world of wines.We have listened to you our readers andrecognise this evening the restaurant thatdelivers the best wine experience on the island.

In order to select a winner, we went througha number of steps to ensure that we could be asinclusive, complete and unbiased as possible inour deliberations. Firstly I reached out to thepanel of Jamaica Observer Food Award judgesand to foodies who dine out regularly. I alsoasked all the primary wine importers for a listof names that they believe should be includedfor consideration. The next step was to get acopy of their wine lists for review. There are afew minimum requirements that anyestablishment serious about wine should meet,and after reviewing the list and eliminatingsome locations, my next task was to try to visitas many locations as possible.

CriteriaThere are four main components required to

make the grade: (1) A good wine list, (2)proper stemware, (3) adequate wine storage tosupport the correct serving temperatures and(4) staff that has some knowledge about wine.Let's review each of these.

A good wine list should have a wideselection of wines that complement the menuat a range of prices along with appropriateinformation that will allow the restaurant'sguests to easily make a choice. Format andpresentation is important, this speaks to looks,layout and how easy it is to find something onthe list. More specifically the list should have(a)Tasting notes, (b) Clearly definedcategories, (c) Correct spelling/User-friendlylayout, (d) Vintages and (e) Appellation — thatis, where the wine was made. Approximately60 selections are recommended byinternational wine experts as the minimumnumber of wines that can adequately representall the major regions and primary varietals thatthe world has to offer. A good list should alsoinclude a 'wines by the glass' programme, thelist should represent a minimum of five majorwine regions, and a minimum of six majorwine varietals should be offered.

StemwareA friend related a story to me of a visit to a

resort destination here in Jamaica that had agood wine list in one of its restaurants, wherejackets were required for entrance — luckilythey had extras. He expressed hisdisappointment when he was presented withthe standard caterers' short, stubby, jam-jar

thick 'joker glasses' with the fine selection ofwine he ordered for him and his lady . Whilemost of us can drink wine from anything,major enjoyment comes from using appropriatestemware which helps, no, is required for theprocess of sight, smell, sipping and savouringfine wines. It is acceptable to use a lesserglass, not the stubby, for the house wines;however, when serving one of the world's topwines, say Joseph Phelps Insignia or PenfoldsGrange, your clients should have the beststemware. Restaurants without decentstemware were instantly eliminated.

Serving TemperatureRed wines are usually served too hot and

white wines are served too cold. This is aninternational issue (I am sitting in a 5-star hotelin Punta Cana, with a horrible-tasting warmred wine as I complete this article) in wineservice also experienced in Jamaica. All thelocations that survived the eliminations fullyunderstand the ideal serving temperatures forwine and equally important, the storagetemperatures and conditions. I do understandthat not everyone can afford to install a fancycellar; however, there are many innovativeways which a dining destination can employ tokeep its wines in proper serving condition.Restaurants not up to par were instantlyeliminated.

The Wine StewardFinally, and perhaps the most challenging, is

the issue of staffing. Restaurants might meetmost of the above requirements, b ut do theyhave anyone working on the floor that trulyhas any wine knowledge? I have had somediscussion on this point and I have had toclarify that I am not talking about a seniormanager on the property that assisted inordering the wines with the potential heavy-handed influence of one of the importers. Iam talking about a person or persons in thedining area who will assist the guest inmaking a selection from the wine list. Thiscould be the make-or-break component forthis Jamaica Observer Food Award.

This was a very tough elimination process asso many establishments have improved theirwine programmes since we added the awardlast year. It was a huge struggle to strike a linethrough the names of some of the finest hotelsand restaurants in the country; however, wehad to reduce the numbers from 14 down tothe final 5.

And the nominees are:

• Jewel of India, Kingston• Royal Plantation, Ocho Rios• Sugar Mill Restaurant; Half Moon, • Montego Bay• Luna di Mare, Rose Hall Resort, Montego Bay• Wine with Me, Montego Bay

– Chris Reckord


Royal Plantation's Yannis Paravalos in his wine cellar.

Gaywel Lee (left), Supervisor and SolomonGardner, Restaurant Manager in the wine

cellar at Sugarmill Restaurant at HalfMoon,Rose Hall, Montego Bay.

Wine With Me


Jamaica's Best Wine Experience — and the nominees are …

Jewel of India

I t's the sleek-looking bottles that'll grab yourattention first, but it's the taste of BushaBrowne's Smokey Jerk barbecue sauce and

Jamaica Joe Hot Mustard sauce that will ensure aconstant supply in the pantry . Our judges gavethese sauces two thumbs up at a recent judging tothe absolute delight of Parang Industries generalmanager Sean Garbutt.

“Busha Browne Smokey Jerk barbecue sauce,”explained Garbutt, “was conceptualised early lastyear after a meeting with our UK distributor ,Piers Adamson of Bespoke, who gave usencouragement to get into the barbecue category.We wanted to make an authentic jerk barbecuesauce, capturing the intense smokey flavour thatone could only get from the traditional jerk pit,which cooks long and slow over pimentosticks…to this end we use our Busha Brownejerk seasoning as the base and then add tomatopaste and additional herbs and spices to get thedesired effect.”

Our second tasting of the seductivelyappealing Jamaica Joe Hot Mustard Sauce withan incredible heat sur ge certainly caught theattention of guest judge Anthony Miller . Thisproduct, we gleaned, was also conceptualisedlate last year after a meeting, Garbutt shared,“with a client with whom we were building aprivate label brand…they introduced a sample ofa product currently in the market and asked if wewould be able to create something similar . Wewere intrigued by the challenge and began workimmediately. Our main hurdle was that the heatlevel on our product was way more intense than

that of the sample, the problembeing that while the competitionrelied on FDC yellow dye # 9 toget their colour , we use crushed

Jamaican Scotch bonnetpeppers. Thankfully our clientsapproved same and we decidedthat we would include it in ourline. Peppers and mustards arelong-time West Indiancombinations.”

Sean Garbutt's love for foodwas further piqued when hebegan to personally handle allthe catering requirements forBusha Browne and JamaicaJoe brands. “It was,” he states,“this interaction betweenmyself and the consumers ofour products that really gaveme inspiration and broughthome the importance ofquality…especially whenmaking a food product. Tothis point we can boast thatboth our brands are made tothe highest quality standardsusing local ingredients andNO artificial flavours,colours or preservatives. It isthis featu re that has allowedBusha Browne to be carriedby Whole Foods in the USA,which carries only or ganicproduce and sauces.”

Enjoy Smokey BBQ Saucewith any meat — plusseafood or vegetables. It'sgreat to cook with and is also a

Garbutt's Island BountyGarbutt's Island Bounty

Food Awards judge David Hall adds his own bit of spice toJamaica Joe Authentic Hot Mustard Sauce.

Judges Michael Subratie (left) and Anthony Miller checkingout Jamaica Joe Hot Mustard Sauce.

Parang Industries Ltd General Manager SeanGarbutt faces the judges with his Busha

Browne's Smokey Jerk BBQ Sauce.

Sean Garbutt's briefing over, the Observer Food Awards judges tuck into chicken and sausages withBusha Browne's Smokey Jerk BBQ Sauce or Jamaica Joe Hot Mustard Sauce.

Continues on Page 19JAMAICA OBSERVER TABLE TALK FOOD AWARDS 2009 17

Sharing the Fru'topia Jamaica story with the judges: Keisha Nesbeth and Stefan Shelton, owners and operators

Fru'topia Jamaica Limited.

Garbutt's Island BountyGarbutt's Island Bounty

All Fruits RipeAll Fruits RipeAll Fruits RipeFrom fresh fruits to vegetables, Fru’topia

Jamaica is fast becoming the go-to spotfor exotic edible treats.

“Our creations range from local andforeign fruit arrangements to exotic andgourmet arrangements,” say ownersKeisha Nesbeth and Stefan Shelton. Theyoffer arrangements using onlyvegetables, fruits, or a combination ofboth served with chocolate dippingsauces.

This locale has only been open for oneyear and two months, and business “hasbeen good”, says Shelton, havingdisplayed the company’s offerings atdinner parties, expos, and corporateevents.

They manage to keep their team offive inspired by providing products thatare healthy and unique. What’s more,Nesbeth and Shelton say they keepthings interesting by using seasonalfruits.

Both Nesbeth and Shelton acquireddegrees — an MBA and MSc respectively— at universities overseas. However,Nesbeth acquired her culinary skillsoutside of university. Nesbeth learnt the artof fruit carving first-hand under thetutelage of world-renowned fruit carverJames Parker. Parker, who was the winnerof the 2008 Fantasy Food SculpturesChallenge on the Food Network, saw howeager she was to learn (she refused to takeno for an answer) and decided to teach her .Nesbeth and Shelton agree that greatknowledge of raw materials — fruits and

vegetables — is necessary for what they doand “an artistic vision definitely helps asdoes lots of patience”.

Shelton has recognised that Fru'topiaJamaica will only make the leap from asmall Jamaican business through disciplineand sacrifice. This young duo share aunited vision for Fru’topia andacknowledge that through a desire to givetheir best at all times, “Fru'topia Jamaicawill become a company of ef ficiency andintegrity”.

The prices of arrangements start at$2,500 upward. They cater for alloccasions and their arrangements can begiven as gifts. Devonie's Delight — abouquet of fruit — and Dipped Decadence— strawberries dipped in chocolate andnuts — are two of their best-sellers.

They also provide a “deli option” onweekdays, where they serve wraps, saladsand other lunch options.

Address:4 Lismore AveUnit G4Kingston 5Jamaica

Website:www.frutopiajamaica.comEmail: [email protected]: 876-891-5082876-404-0777876-906-9949

marinade but is absolutely amazingwhen used for grilling, releasing thatcaramelised and smokey flavour.

Try this:Skewer chicken, pork, lamb, beef

or seafood with onion and sweetpeppers. Season with either salt andpepper or Busha Browne Jerkseasoning; toss with coconut oil.

Grill on open flame until almostdone then begin basting with SmokeyBBQ sauce.

Great on vegetables too.

Veggie Lovers:Skewer eggplant, zucchini, carrot,

assorted sweet peppers and onion.Season with either salt and pepper orBusha Browne's jerk seasoning.

Toss with coconut oil.Grill on open flame until almost

done; then begin basting withSmokey BBQ sauce.Hot Mustard Sauce

This excellent table condimentadds a kick to bully beefsandwiches, hot dogs andhamburgers. It's also a great secret

weapon when wanting to add someserious spice to your own home-made sauces.

Sean Garbutt is thegeneral manager of

Parang Industries which isthe local distribution and

marketing arm forAssociated ManufacturersLtd owned by Sean's dad

Ian Garbutt and hiscousin, Christopher

Boorman. Sean joined thecompany in 2005 havingworked in sales at Tank-Weld Metals for sevenyears. Sean, who has

always had a passion forgreat food, believes that

“Jamaica is blessed with anatural bounty of foods,

vegetables and, of course,spices — the sky is thelimit,” he says, “and we

are eagerly workingtowards the creation of

new products whichutilise this bounty.”

Holding on to her own bottle of Busha Browne's Smokey Jerk BBQ Sauce, Jamaica Observer Food Awards judge

Marilyn Bennett listens keenly to Sean Garbutt.

Continued from Page 17



Consider it of ficialIy a father -and-sonaffair as successful businessmanDonnie Bunting has enlisted the

assistance of his son Phillip, for yet anothersuccessful business venture — cateringservices. Donnie Bunting, the man behindthe Longville Park Farms in Clarendon,known for its freshwater tilapia andpremium quality lamb, has added a cateringarm to his operation which is run by his sonPhillip.

According to Donni e Bunting, the ideawas born out of the success of his BoxingDay parties: “For years we have hostedBoxing Day parties that cater to over 200persons. My son Phillip who actually has apassion for cooking began to cook forfriends strictly for promotional purposesand after rave reviews, decided to take up

Continues on Page 23Longville Park Farms father-and-son team Phillip (left) and Donnie

Bunting share curried lamb with Basmati rice for our judges.

Mouth-WateringFare...

LONGVILLEPARK

LONGVILLEPARK

LONGVILLEPARK

catering as another umbrella of the business.”The business has grown over the past coupleof years simply by word of mouth, withpatrons raving about the fare which includestender cuts of lamb, slowly roasted on an openspit, succulent jerk lamb, sausage, burgers andtilapia served in a variety of ways includingstuffed, cornmeal batter -fried andescoveitched. The food is prepared on siteusing only premium meat and fish harvestedon the farm along with other local ingredientssourced from farmers. “Our aim is to providesimple, inexpensive food that is of highestquality.” The father -and-son team are soconfident in their products that they of fer amoney back guarantee on their lamb if it is notroasted to perfection.

Phillip Bunting (who says he owes hisculinary skills to his father) explained thatwhat makes the quality of his food superior toother catering services is his ability “tomanipulate the quality control from beginningto end using the primary products raised atLongville Park... this gives me the opportunity

to choose only the best products forconsumption”. Phillip Bunting works with afive-member team, and employs lar ger staf fdepending on the size of the event. He notonly caters for large corporate events but alsofor smaller family-type settings. His big eventthis month was catering for the Archbishop ofCanterbury, the Right Reverend RowanWilliams, head of the worldwide family of theAnglican and Episcopal church at the 14thmeeting of the Anglican Consultative Council,where his roasted lamb was well received.What's next for the duo? Phillip Bunting hopesto add additional meat menu options and evenplans to open a food retailing business withinthe next few months.

For more information contact: Longville Park Farms Old Harbour Jamaica383-6513www.longvilleparkfarms.comSee, Taste and Enjoy the fare of LongvillePark right here at The Jamaica Observer Food Awards.

LONGVILLE PARKLONGVILLE PARKLONGVILLE PARKMouth-Watering Fare...Mouth-Watering Fare...Mouth-Watering Fare...

Continued from Page 21

Natascha Kessler helps herself toa slice of the herb-roasted lamb.

JAMAICA OBSERVER TABLE TALK FOOD AWARDS 2009 23


And so ourjudges took tothe elegant

Alison Antrobussurroundings of theSpanish Court Hotel todeliberate on our finalawards as well asenjoy final tastings.We were notdisappointed. FromGraceKennedy &Company Limited andprepared on spot byGrace Kitchens chefAngella GrandisonReid came bowls ofpiping hot, smooth andspectacularly delicioushominy porridge. Thetype of porridgegrandmothers oncemade for their belovedfamilies and spoken ofin hushed and reveredtones but lost to manya generation…

Grace Quick Cook Hominy Porridge prepared on spot in thekitchen of the Spanish Court Hotel by Grace Kitchens chefAngella Grandison Reid (left) and served by Grace brand

manager Rachael Browne Abrahams.GraceKennedy marketing manager

Gabrielle Sang displays Grace QuickCook Hominy Porridge.

Final DeliberationsFinal DeliberationsFinal Deliberations


The team of Graceexecs Gabrielle Sang,Rachael BrowneAbrahams and AngellaGrandison-Reid mightvery well have taken ourpalates back to gloriouspantry moments butcoupled with thenostalgia was therealisation that theseporridges (that took alittle over a year tocreate and package andhave been on the shelvessince February), peanut,plantain and hominycould with water andconsistent stirring formonce again our morningritual.

The team also offeredus delightful GraceBlends.

Food Awards guest judge Cecile tucks into her GraceQuick Cook - Hominy Porridge while Food Awards

judge Michael Subratie is all set to sample his.GraceKennedy marketing manager Gabrielle Sangpresents Grace Blends to the panel of judges. The

Blends come in four exciting flavours: SorrelCranberry; Sorrel Ginseng; Sorrel Fusion and Sorrel

Pomegranate.



Observer Food Awards judge Dr Susanna Ali checks outthe bouquet of her Sorrel Cranberry.

Our weekly judging sessions ended with sweet treats fromSweet Streets like this Chocolate Thunder courtesy of

Wisynco's fabulous Tabitha Athey.



Mixologist Brian Van Flandernis completely enamoured bythe world's first luxury

tequila.Don Julio tequilas, he says, are

smooth to the taste because of thepeculiar Agave plant (cultivated on theMexican Highlands) from which thespirit is sourced.

The Don Julio line features theBlanco with its subtle citrus notes andclean, dry finish; Reposado (aged eightmonths) with hints of ripe stone fruit,vanilla and silky warm texture andfinally, the Añejo (aged 18 months) andtantalising with light notes of

butterscotch, wild honey and a slightlyspicy finish. The spirits are aged in oakbarrels and this, the cocktailconnoisseur notes adds to theirdistinctive flavours.

The spirits will be di stributed byDiageo and will be available fortasting at this year's staging of theJamaica Observer Food Awards.

Van Flandern met with theprestigious awards' judging panel onThursday, May 21 at the SpanishCourt Hotel, where he lauded thesuperiority of Don Julio.

“Don Julio started distilling in 1942and soon the spirit became the

Brian Van Flandern mixes his signature margarita during his presentation to the judges.

Brian VanFlandern is Dr Mix It!



number one selling tequila in all of Mexico,”Van Flandern shares. And that's sans“marketing, research and product analysis”.

He stands from a very informed position,being the world's second best mixologist (thefirst is an Australian).

He points out that it's not the tequila yougrew up on and that the tequila can be used ina variety of cocktail recipes as opposed tobeing downed as a shot.

Eschew all thoughts of enjoying a tequila-laced mar garita from a martini glass with asalted rim.

“That's done to conceal the taste,” VanFlandern says, adding that, that practice gainedprominence circa 1930 when prohibition lawsand the great depression were in full ef fect.

“People would want to indulge in alcohol…it was a way to dress up bad tequila, 'it-tastes-awful-but-it-gave-us-a-buzz-kind-of-thing’,”he informs.

Learning to appreciate that art of the cocktailfrom Per Se restaurateur Chef Thomas Keller issomething he is truly grateful for. The MichelinThree-star bartender credits his scion as theman who taught him the importance of stylethrough food presentation and the importanceof complementing and balancing flavours.

His new perception has allowed him tonurture a full-on passion for bartending andthese days he spends his time t ravelling theglobe in a means to educate barmen as to thewonders of a good cocktail.

He maintains that the discerning palatewants freshly squeezed ingredients rather thanthe canned or processed varieties, which still

fill martini glasses in many of the world'sestablishments.

His achievement at the Beverage AlcoholResearch (BAR) and many accomplishmentsas head Mixologist at Creative CocktailConsultants aside, he admits that whatseparates a mixologist from an averagebartender is an attention to detail.

“A mixologist is first and foremost a

bartender, but those who are truly excellent attheir craft must always seek out the freshestingredients and spirits of the highest quality toensure that their creations are aestheticallypleasing to the eye and palate.”

Enjoying the nose of the smooth Don Julio Blanco. The nose carries light citrus aromas, whilst itspalate is clean and crisp with some sweet notes of vanilla.

The Observer Food Awards judges and mixologist Brian Van Flandern share a toast.


30 JAMAICA OBSERVER FOOD AWARDS 2009SiteTheSiteTheSiteThe


Colin Hylton - Guilt Trip

Ravi Anne - Sugar Mill Restaurant

Michael Dannaker - Rosehall Resort

Anthony Miller - Swept Away

Brian Lumley - French Embassy

Martin Maginley - Round Hill Hotel & Villas

Junior Francis - Sandals Dunn's River

Mario Gonzalez - Iberostar Grand Hotel, Rose Hall

NomineesChef of

The Year

NomineesChef of

The Year

NomineesChef of

The Year

Colin Hylton Mario Gonzalez

Junior Francis Ravi Anne

Martin Maginley Anthony Miller

Brian LumleyMichael Dannaker

food awards magazine 2k9

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