THE EVENING’S PROGRAMME 7:00 pm Welcome & Opening Remarks
7:10 pm Judges’ Report
7:30 pm Presentation of Awards
8:00 pm Citation and Toasts CHAIRMAN’S AWARD LIFETIME ACHIEVEMENT AWARD
8:30 pm OPENING OF THE JAMAICA OBSERVER FOOD AWARDS EXHIBIT
TABLE OF CONTENTS: Chairman’s Message CEO’s Message Editor’s Message
Page 2 Page 2 Page 3
Message from the sponsors: Supreme Ventures & Scotia Bank Grace Kitchens & Tastee JPS & Carreras Ltd Guardian Life
Page 4 Page 5 Page 6 Page 7
Lifetime Achievement Award Nancy McLean OD
Page 8
Chairman’s Award Grace 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
THE NOMINEES ARE: Restaurant Awards Best Kept Secret Award Kicbac Lyming - Walkerswood, St Ann Cocoro - Mayfair Hotel Mille Fleur - Hotel Mocking Bird Hill, Mocking Bird Hill Port Antonio JoJo's Jerk Pit & More Crystal Edge Restaurant and Lounge (Irish Town) WINNER: Coolest Watering Hole Truck Stop Christopher's (The Quad) Medusa's Blue Beat Pelican Bar The Deck WINNER: Most Romantic Restaurant Evita's Italian Restaurant The Restaurant at Round Hill - Round Hill Hotel and Villas Strawberry Hill Hotel and Spa - Irish Town Gap Café - Hardware Gap, New Castle Restaurant at Marblue Villa and Suites, Treasure Beach, St Elizabeth Sugar Mill Restaurant - Rose Hall WINNER: Best Lunch Spot Jewel of India - Market Place China Gardens China Express - New Kingston Crystal Edge Restaurant and Lounge Irish Town Lyming - Walkerswood, St Ann Terra Nova Hotel & Suites Norma's on the Terrace - Devon House East Japanese Restaurant WINNER: Best Sunday Spot Lyming - Walkerswood, St Ann Terra 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 WINNER: Best Service Susie's Bakery and Coffee Bar, Shop 1, Southdale Plaza Toscanini' s Italian Restaurant and Bar Harmony Hall Jewel of India - Constant Spring Road Café Aubergine - Shop 55, 67 C Constant Spring Road, Royal Plantation - Ocho Rios Irish Rover Limited - Irish Rover Greenwick Park, Drax Hall WINNER:
Food Awards New Food Items Frutopia Longville Park Farms - Farm-raised lamb Homestyles - Cow Foot Homestyles - Red Pea Soup with Beef Homestyles - Red Pea Soup with Pig's Tail Busha Browne's Jamaican Jerk Smokey Barbecue Sauce Jamaica Joe Authentic Hot Mustard Sauce Grace Quick Cook Porridge - Hominy Grace Blends: Sorrel Cranberry; Sorrel Ginseng; Sorrel Fusion and Sorrel Pomegranate. WINNER: Total Shopping Experience Loshusan - Barbican John R Wong Supermarket - New Kingston Sovereign Liguanea MegaMart Chain (Montego Bay, Portmore & Kingston) WINNER:
Ann Marie Wyss Award for Event Design Audia Archibald Paulette Henry SIIM (Simone Michelle Clarke) WINNER: Caterer of the Year Lorraine Fong Ciao Bella Celeste Gordon Annakay Lazarus Norma Shirley Michele Williams - Moveable Feasts Suzanne Couch WINNER: Most Innovative Dishes Pork marinated in Jamaica's Old Pirate Wine, MarBlue. The Seaside Restaurant - Chef/Patron Axel Wichterich Oven-roasted ocean grouper wrapped in rum molasses, cured bacon with seasoned bammy chips, Round Hill Resort & Villas - Chef Martin Maginley Most Innovative Drink Appleton Estate Extra roasted figs infused with Appleton Estate Extra and served with shaved aged Parmesan. - From Appleton Master Blender Joy Spence Independent Pastry Chef of the Year Colin Hylton - Guilt Trip Nicole Shirley Annakay Lazarus Selena Wong Jing Shi - Future Bakeries Safiya Burton - Pastry Passions WINNER: Jamaica's Favourite Wine (White) Yellowtail Chardonnay Jamaica's Favourite Wine (Red) Yellowtail Shiraz Best Wine Experience 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 WINNER: Restaurant Design Award: WINNER: Alison Antrobus for the restaurant at Spanish Court Hotel Caribbean Culinary Destination (08/09) WINNER: Grenada Nominees Chef of The Year 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 and Villas Junior Francis - Sandals Dunn's River Mario Gonzalez - Iberostar Grand Hotel, Rose Hall WINNER: The Chairman's Award Grace Kitchens Lifetime Achievement Award Nancy McLean - Jamaica Pegasus Hotel JAMAICA OBSERVER FOOD AWARDS 2009
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MESSAGES
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T
he Jamaica Observer Food Awards is the most anticipated culinary event in Jamaica. Now in its eleventh year , this af fair has 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 are dedicated to ensuring that culinary skills are developed and passed on for years to come. Now, as we get ready for the economic challenges ahead I want to encourage everyone to remain upbeat and confident about Jamaica's culinary industry because as you can see from tonight's display , it is poised 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 their amazing talents and featuring one-of-a-kind creations. To the Observer's organising committee who continue to raise the bar on this event year after year, well done! Finally, I say congratulations to all of our awardees. I wish you every success as you continue to strive for culinary excellence. All that's good. Gordon 'Butch' Stewart OJ, CD, (Hon) LLD Chairman, The Jamaica Observer
he Jamaica Observer Foods Awards is now in its eleventh year as the premier food event in Jamaica saluting excellence in all things food. Whether it be service, quality or event design, we celebrate those who have consistently demonstrated class and professionalism in the food industry. Tonight we also showcase a diverse display of booths. In 1999 when we first presented the Food Awards at the Red Bones Blues Cafe it was with just over 100 guests in attendance. Today it has grown into a signature event on the nation's calendar, celebrating excellence in food creation, service and decor. The Food Awards consistently has a capacity attendance with over 50 exhibitors each year . The event has grown tremendously. Out of the exhibition each year we recognised the need for greater discourse in the industry and so we introduced the Jamaica Observer Food Awards Foodie Seminar, where stakeholders in the industry meet each year to discuss topics regarding the development of their business. This colloquium presents a platform for connoisseurs, food enthusiasts and business owners to consider and analyse the industry and make recommendations going forward. This year's theme is “(Reality) Check Please! An Extraordinary Conversation For Extraordinary Times � In 2005 we determined that the future growth of the industry required significant investment into those who desire to make food creation their profession. The scholarship programme where Hospitality students from the University of Technology could receive assistance in funding their education was birthed. The bursary is funded by contributions received from tickets sold. Congratulations to this year's winners. The Jamaica Observer as the nation's leading daily newspaper remains committed to exposing gourmand talents in Jamaica as evidenced throughout the year by our dedicated food pages on Thursdays and Sundays. It is our responsibility to recognise the exceptional contributions and developments in the food industry annually. Congratulations to all the nominees and winners this year, and special congratulations to Nancy McLean, OD our lifetime achievement awardee and to Grace Kennedy Ltd. Recipients of the Chairman's award on this their 40th anniversary. Special appreciation to our sponsors Scotiabank, Carreras, Supreme Ventures, Jamaica Public Service Co. Ltd., Tastee Ltd., Grace Kennedy, and Guardian Life. To all our exhibitors who continue to support this event each year, a most sincere thank you from us, we couldn't have done it without you. And to our patrons, Taste it, Eat it, Drink it, Applaud it! Enjoy! Edward Khoury
CEO, The Jamaica Observer
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JAMAICA OBSERVER FOOD AWARDS 2009
MESSAGES
Sponsor’s Message for The Jamaica Observer Food Awards
S
upreme Ventures is pleased to be associated with what has now become an annual event on the entertainment calendar , the Jamaica Observer Food Awards. This is a renewal of our participation with a prestigious function that recognises excellence in food creation, as well as products on offer to the Jamaican consumer . Our decision to commit to sponsorship of the awards this year , even in these dif ficult financial times, is an indication of our confidence in the creativity and entertainment value to be gained from the event. We wish to congratulate all the awardees and hope that the winners will continue to hone their craft and expose the Jamaican consumer to the best fine dining experiences that equate to first-class operations globally. We encourage everyone to come out for what promises to be a very entertaining event. To the Jamaica Observer… Kudos for your innovation and continued support of the culinary arts! Brian George President & CEO Supreme Ventures Limited
4 JAMAICA OBSERVER FOOD AWARDS 2009
S
Supporting Jamaica’s Rich Culture
cotiabank Group is pleased to once again come on board and support the Jamaica Observer Food Awards. This annual signature event represents the best culinary talent in Jamaica and showcases the rich and diversified cuisine that is available throughout our country . The Observer Food Awards is directly representative of who we are as a nation, that is, a nation consisting of and influenced by a diverse cultural background. It always amazes me that a country so small has excelled internationally in so many areas – athletics, hospitality , the arts, music; just to name a few. It just shows that we are a country made up of talented and motivated people who consistently strive to do our best. At Scotiabank Group we apply this same drive to everything that we do. We are committed to providing opportunities for our customers and the communities in which we operate. Our customers rest assured that their financial portfolios are ef ficiently managed to give competitive returns, enduring value and, most importantly , peace of mind. We have mastered our craft by providing expert attention and exceptional services through a suite of financial options and wealth management advice tailored to protect and grow wealth. Tonight is a reflection of our diverse culture and history , and represents an avenue for self-expression. We hope that as you enjoy the various flavours being sampled tonight, you will also spend some time reflecting on our rich history and culture. Have a wonderful evening and congrats to the Jamaica Observer on hosting another fabulous event.
Senior Vice Pr esident, Wealth Management Division, Scotiabank Gr oup & Chief Executive Of ficer, Scotia DBG Investments Ltd.
MESSAGES
J
amaicans generally need very little reason to put on a celebration, and what could be more gratifying than the aroma of delectable meals being prepared in a kitchen and the chatter and laughter of family and friends. We have a specific reason to celebrate, as Grace Kitchens has reached the venerable age of 40, a significant milestone in the life of any or ganisation. Over these years, not only has Grace Kitchens developed and shared recipes in every nook and cranny of Jamaica, but brought the picturesque results of its culinary creations into the living rooms of its consumers through Jamaica’ s first television cooking show , Creative Cooking . This programme teaches individuals how to prepare healthy meals on a budget.They have given favourite staples like canned mackerel and sausage a whole new twist, to the delight of our consumers. This roving kitchen provides nutrition education to all ages with particular focus on our youth, helping them to appreciate foods that were enjoyed by previous generations. To that end, we have worked closely with various interest groups to carry out our mandate. We are especially pleased to have been a supporter of the Reggae Boyz Road to France nutritional programme in 1998 and continue to sponsor the National Football programme. Our dedicated team carries the message of good nutrition, helping to “pass on the love” to our valued consumers. Other Grace Kitchens activities include a breakfast feeding programme in schools, lecture demonstrations, training programmes and a radio programme, among others. I wish to take this opportunity to congratulate the Jamaica Observer on the 1 1th staging of the prestigious Jamaica Observer Food Awards, the country’s premier event for all things culinary . It is apt for Grace Kitchens to celebrate our 40th anniversary at such a stellar event as we continue to pass on the love by bringing good taste to life. Mazie Miller Consumer Services Manager Grace Kitchens
T
he involvement of Tastee in the food industry has spawned 43 years of service to the Jamaican people. Based on our commitment, dedication and unswerving desire to satisfy the palate of the population, we have from inception been endorsed by the populace as the number one patty maker in the country. This is a position we have proudly and steadfastly worked to successfully maintain over the last four decades. Indeed, not satisfied with our flagship product being the standard by which others are judged, we have in recent times responded to market demands and created sandwiches of the highest quality and taste utilising our famous coco bread. These sandwiches include; fish and chicken both of which are fried, and more recently a range of deli sandwiches, which, in keeping with the demand of the health conscious, are not fried. The advent of the Observer Food Awards has significantly changed the landscape of the food industry in Jamaica. Not only the established players in the industry are af fected, but even the jerk vendor on the street dares to dream. Tastee is humbled and proud to be associated with the Observer Food Awards, one which like its publications has not only raised the bar but, indeed, is the guideline and ultimate test for the food industry. The Observer’s Food Awards not only showcases the best annually, but awards and encourages stakeholders to strive for excellence. Vincent Chang Chariman Tastee Jamaica Ltd
JAMAICA OBSERVER FOOD AWARDS 2009
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MESSAGES
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he Jamaica Public Service Company Limited (JPS) wishes to extend heartiest congratulations to the Jamaica Observer on this the 11th anniversary of the Jamaica Observer Food Awards. For years we have known that we eat first with our eyes, but that the proof of the pudding is in the eating. We also know that Jamaicans have found a way to create delightful aesthetics as well as dining 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 a proud sponsor of an event that recognises culinary expression — a vibrant area of national life. JPS is also happy to be the power behind the many players in the food industry , from small operators to industrial bakeries and agro-food processors. Kudos to the Jamaica Observer's efforts to expose members of the food and beverage industry to the public; for encouraging enterprise and creativity in the presentation of food; and for creating an interesting national event which captures the imagination of a broadcross-section of the populace. Hearty congratulations also on the provision of scholarships to two University of Technology students, in the Hospitality and Tourism Management programme, from the proceeds of these prestigious awards. The investment in our youth and hospitality industry is timely, given the present emphasis on diversifying and strengthening our local food industry , as well as the need to keep our tourism product competitive. JPS is proud to be the Jamaica Observer's ener gy partner for the 2009 Food Awards.
Frank “Tony” Ray Director - External Affairs, Jamaica Public Service Company Ltd.
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JAMAICA OBSERVER FOOD AWARDS 2009
I
n addition to consistently of fering quality tobacco products, Carreras Limited remains focused on catering to the dynamic preferences 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 the growing consumer diversity in the service industry today . Carreras Limited believes we can add value to these businesses’ pursuit to provide superior customer service through our Courtesy of Choice programme. The Courtesy of Choice programme is an initiative that promotes tolerance and respect among smokers and non-smokers by of fering smoking and non-smoking areas in recreational locations such as restaurants, bars and hotels. Carreras believes that the implementation of this Courtesy of Choice pr ogramme is another means of adequately catering to the preferences of the diverse clientele in the hospitality industry. At this year ’s Jamaica Observer Food Awards, Carreras will be offering a premium relaxation lounge designed with the principle of the Courtesy of Choice setting in mind, ie creating a smoking and non-smoking area to accommodate the preferences of both smokers and non-smokers. I would like to take this opportunity to invite restaurateurs to stop by the lounge to take a look at how the programme can be established in your respective outlets and to speak with a representative of the Courtesy of Choice programme who can provide you with further information. Finally , our lounge will showcase our premium cigarette brand of fer, Dunhill and the various elements of the Dunhill brand world. It is with these initiatives in mind, and the showcase of culinary skills and products from best in class restaurants across Jamaica that I look forward to an exciting and premium experience at the 2009 Observer Food Awards. Michael Bernard Managing Director Carreras Limited
MESSAGES
T
he Jamaica Observer Food Awards is one of the most anticipated events of the calendar year. This year, there is a heightened anticipation, as Guardian Life Limited partners with this stellar product for the first time. We welcome the opportunity to participate in this premier food event and share in the celebration of excellence in food creation, service and decor . We are pleased to be associated with a brand that fulfils our mantra of ‘looking after life’ through outstanding service delivery, quality products and community development. We recognize the tremendous planning that is involved in staging an event of this nature and we wish to salute the support of the other title sponsors. Guardian Life supports the efforts of the event. We view it as a contribution to nation building through the promotion of entrepreneurship, tourism, innovative use of local agricultural products and the development of the local food industry . We also commend the organizers for the award of full scholarships to students studying hospitality at the University of Technology. On behalf of Guardian Life, I thank you for your support of this event. We look forward to your enthusiastic participation in what promises to be another successful year. We invite you to Taste it, Eat it, Drink it, Applaud it…and Plan with Guardian Life! Earl Moore Guardian Life President & CEO
JAMAICA OBSERVER FOOD AWARDS 2009
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LIFETIME ACHIEVEMENT AWARD 2009
And The Lifetime Achievement Award Goes To
Nancy
McLean N
OD
ancy McLean has earned a name for herself as the doyenne of food and beverage services and events in the hospitality and tourism industry in Jamaica. Ms McLean, hotel manager at the Jamaica Pegasus, has for over three decades led the hotel's Food & Beverage teams in catering to royalty , celebrities, corporate, public and private sector guests. She has also been the creative force behind the hotel's annual Food & Wine Festival and themed food festivals conceptualising menus, décor and other elements with her Pegasus teammates. A graduate of the University of the West Indies with an MSc in Hospitality Management and a Diploma in Hotel Management from the Carl Duisbur g Societe, Germany, Ms McLean also holds credentials from a number of hospitality-related institutions including: • The Hotel & Catering International Management Association, now the Institute of 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 des Rôtisseurs and is a frequent judge at
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JAMAICA OBSERVER TABLE TALK FOOD AWARDS 2009
culinary and cultural competitions in Jamaica including events hosted by the Jamaica Cultural Development Commission, on whose board she sits. A former restaurateur , Ms McLean's contribution to the food and beverage service industry in Jamaica has earned her many honours and awards, including the
National Order of Distinction bestowed by the Government of Jamaica in 2005 and a special note of commendation from Buckingham Palace, praising her coordination of the hotel's catering for the visit of Her Majesty Queen Elizabeth II and from Vatican City relative to the visit of Pope Benedict XVI in 2006.
CHAIRMAN’S AWARD 2009
Grace Kitchens Mazie Miller on the set with actor/comedian Jerry Benswick.
And The Chairman’s Award
Goes To Grace Kitchens
T
here's much cause to celebrate this evening, and who doesn't like a birthday party! Grace Kitchens has reached the venerable age of 40, a significant milestone in the life of any or ganisation. Grace Kitchens has over the past four decades not only developed and shared recipes in every nook and cranny of Jamaica, but has brought the stunning visuals of its culinary creations into the living rooms of its consumers through Jamaica's first television cooking show , Creative Cooking. This programme teaches individuals how to prepare healthy meals on a budget and has given staples like canned mackerel and sausage a whole
new twist — much to the delight of consumers. This roving kitchen provides nutrition education to all ages with a particular focus on our youth, helping them to appreciate foods that were enjoyed by previous generations. To that end, Grace Kitchens has worked closely with various interest groups to carry out its mandate and are especially pleased to have been a supporter of the Reggae Boyz Road to France nutritional programme in 1998 and, in fact, continues to sponsor the National Football programme. This dedicated team carries the message of good nutrition, helping to “pass on the love” to their valued customers.
Other Grace Kitchens activities include a breakfast feeding programme in schools, lecture demonstrations, training programmes and a radio programme. The 40th anniversary season of activities promises lots more love — the company has for its new Creative Cooking series invested in a brand-new state-of-the art locally manufactured kitchen outfitted with cutting-edge appliances and will for its new series host celebrities and chefs, and will continue to expose students at the secondary and vocational level. The Celebrity Series will feature personalities such as: Karen Smith, AJ Brown, Ity and Fancy Cat, Tarrus Riley, Cameal “Rising Star”
Davis and Peter Lloyd, among others. The chef series will feature upcoming chefs, while students from the secondary school system will have a programme dedicated to them. Grace Kitchens has launched its lifestyle magazine known as Grace Kitchens Connections for distribution to Home Economics department in schools as well as to homemakers across Jamaica, and there's St Anne's Infant where time, treasures and talent will be invested. There's no doubt that the next 40 years will see heaps of love passed on, not to mention bowls of simmering comfort foods like their wonderful creamy hominy porridge.
JAMAICA OBSERVER FOOD AWARDS 2009
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JUDGES’ DELIBERATIONS
Countdown to The Observer Food Awards Let the judging begin.
I
ncredibly a year has passed since our milestone 10th Annual Table Talk Food Awards. As challenging as deciding on the winners each year 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 and later. No complaints were heard mind you, but we reckon between the cosy setting of The Spanish Court Hotel (think sushi platters and scrumptious 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.
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 Robinson Guest 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
The Restaurant Design Award goes to: Alison Antrobus for the restaurant at Spanish Court Hotel JAMAICA OBSERVER FOOD AWARDS 2009
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JUDGES’ REPORT
The Verdict
Y
ear 1 1 and the Jamaica Observer Table Talk Food Awards is still standing. This, despite a tough year for almost everyone and nearly every business in this nation, and around the world. Few industries have escaped the singe of the economic firestorm and it is no surprise that the restaurant, food and entertainment services industries have been very close to the flame. Case in point: one of Kingston's much-touted eateries and last year's Restaurant of the Year, Mac's Chop House, is now shuttered. The word is that one in four new restaurants close in the first year of operation, which is perhaps not far off from the figures for small businesses in general. This all serves to make us even more glad that there are many survivors as seen by the number of nominees this year, which include a surprising 10 new food items. Whether it's the classic culinary destination of Norma's on the Terrace, or newbie Fru-topia, we have many valiant entrepreneurs who are fighting to keep their businesses relevant in these times.
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JAMAICA OBSERVER FOOD AWARDS 2009
And when we think of valiant, someone like Claudette Tenn comes to mind. The fact that her brand Homestyles is a perennial entrant in the category for Best New Food Item is a statement of the relentless spirit of our many food entrepreneurs, who cook and bake and mix and design all in pursuit of the big idea. The seminar that accompanies the Awards was this year titled “(Reality) Check Please”, and reality has infused our discussions, perhaps now more than ever . The categories for Jamaica's Favourite Wine are inspired by this reality , as we have sought to recognise the growing popularity of wine, which is no longer the sole purview of oenophiles, but is embraced as an everyday treat, accessible to the Average Joe and Jane who by their own instincts can figure out what works with the Sunday lunch of Rice and Peas and Fricassee Chicken. There are 19 categories for 2009 and once again, one of the most hotly debated was Best Service. Great service is an expression of the
(From second left) Judges David Hall, Cathrine Kennedy, Loeri Robinson and Brian Langrin get ready to sample the oven-roasted leg of lamb seasoned with fresh herbs and spices.
idea that everyone at the restaurant is glad you came. Not-so-great service is asking, “Who cut these slices so big?” in front of the customer. Our debate involved a discussion of whether Table Talk judges received great service because of who they were. That question was squarely put to rest however, when it was noted that this year, save for two returnees, everyone else on the panel was new to the Awards. The Best Kept Secret will once again reveal some hidden gems, and there is, of course, The Best Lunch Spot. We do not have the category for “Restaurant of the Year” and its absence is an honest reflection of the flatness experienced over the period under consideration. We certainly look forward to the reappearance of the category for Table Talk 12. Still, the Most Innovative Dish af firms that culinary adventurism rules, and indeed rocks. There are two mindblowing entrées and an amazing cocktail, and we are thrilled to bring them to notice. The Event Design Award has
been named for Ann Marie Wyss who, over man y years, has developed an outstanding reputation for her ability to exquisitely visualise ideas and flawlessly execute them. We trust that Ann Marie will not miss making her usual walk to accept the award, and will be as pleased as we were in re naming it in her honour. So, here we are at Table T alk Awards Number 1 1 and it is not indulgent of us to try to find some significance therein. Eleven is a double digit of the same number , and numerologists instruct that all the virtues of Number One are doubled. We know that everyone in the food and restaurant industries was tested this year , but we also hope that together we will use the attributes of Number 1 1 to propel our businesses and ideas. After all, if the numerologists are to be believed, you cannot go wrong with invention, refinement and vision. — Chief judge Odette Dixon-Neath
AWARDS
DESCRIPTIONS RESTAURANT AWARDS Best Kept Secret The restaurant that appears to be under the radar; where food and personality outpace popularity. Coolest Watering Hole The 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, so that repeat visits make good sense. Best Sunday Spot The establishment that captures the essence of brunch: a leisurely meal featuring a variety of excellent foods served in a relaxed ambiance. Best Service Recognition of intelligent, discreet service, that is both personable and professional.
FOOD AWARDS New Food Item New products that are innovative and certain to expand our culinary horizons. Total Shopping Experience The 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 the ability 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 Year This 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 have precision timing, the command ability to manage multiple elements to consistently create memorable culinary experiences. Most Innovative Dish The dish that defies expectations and traditions, with an inventive approach to ingredients and preparation. Independent Pastry Chef of the Year In recognition of the visual artistry and expertise required to create sensational desserts. Best Wine Experience The establishment with a comprehensive understanding of the art of wine, as demonstrated by an extensive wine list with a range of prices, and one that complements the menu — the details of which are expertly and effortlessly communicated to guests.
JAMAICA OBSERVER FOOD AWARDS 2009
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JUDGES’ DELIBERATIONS
Tenn’s new tastes
H
omestyles Jamaica Ltd continues to bring traditional Jamaican dishes to those 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 much curried chicken or curried goat she cooked, it would never be enough to satisfy zealous clients. After much consultation and many suggestions from her husband Winston and son Marvin (who serves as director of Homestyles), she decided to research selling pre-cooked frozen foods. A year later Homestyles Jamaica Ltd was born — the precooked meal with traditional flair. Tenn started with only two dishes: curried goat and curried chicken, which were packaged individually to serve two. After selling the products in supermarkets and doing promotional tastings, “the products became very popular”, she said. In that same year , after expanding her product line, she received her first 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. The newest additions to the Homestyles line are cow foot and red peas soup with pigs’ tail or beef... a no-meat soup will soon be available. Tenn, who is a seven-time award winner of the Jamaica Observer Table Talk Food Awards, is also planning to market her product internationally and has already received rave reviews in Canada, where she spent a year producing the line. Homestyles Jamaica Ltd 48 1/2 Deanery Road, Kingston 3 Tel# 92 83313
Homestyles Red Pea Soup with Beef and Red Pea Soup with Pig's Tail.
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JAMAICA OBSERVER FOOD AWARDS 2009
JUDGES’ DELIBERATIONS
T
Jamaica's Best Wine Experience — and the nominees are …
his is the 11th year that the Observer hosts Jamaica's finest in the world of food at its Food Awards. It’s our second year of awards related to the world of wines. We have listened to you our readers and recognise this evening the restaurant that delivers the best wine experience on the island. In order to select a winner, we went through a number of steps to ensure that we could be as inclusive, complete and unbiased as possible in our deliberations. Firstly I reached out to the panel of Jamaica Observer Food Award judges and to foodies who dine out regularly. I also asked all the primary wine importers for a list of names that they believe should be included for consideration. The next step was to get a copy of their wine lists for review. There are a few minimum requirements that any establishment serious about wine should meet, and after reviewing the list and eliminating some locations, my next task was to try to visit as many locations as possible.
Criteria There are four main components required to make the grade: (1) A good wine list, (2) proper stemware, (3) adequate wine storage to support 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 wide selection of wines that complement the menu at a range of prices along with appropriate information that will allow the restaurant's guests to easily make a choice. Format and presentation is important, this speaks to looks, layout and how easy it is to find something on the list. More specifically the list should have (a)Tasting notes, (b) Clearly defined categories, (c) Correct spelling/User-friendly layout, (d) Vintages and (e) Appellation — that is, where the wine was made. Approximately 60 selections are recommended by international wine experts as the minimum number of wines that can adequately represent all the major regions and primary varietals that the world has to offer. A good list should also include a 'wines by the glass' programme, the list should represent a minimum of five major wine regions, and a minimum of six major wine varietals should be offered. Stemware A friend related a story to me of a visit to a resort destination here in Jamaica that had a good wine list in one of its restaurants, where jackets were required for entrance — luckily they had extras. He expressed his disappointment when he was presented with the standard caterers' short, stubby, jam-jar
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JAMAICA OBSERVER FOOD AWARDS 2009
Gaywel Lee (left), Supervisor and Solomon Gardner, Restaurant Manager in the wine cellar at Sugarmill Restaurant at HalfMoon, Rose Hall, Montego Bay.
Wine With Me
Royal Plantation's Yannis Paravalos in his wine cellar.
Jewel of India
thick 'joker glasses' with the fine selection of wine he ordered for him and his lady . While most of us can drink wine from anything, major enjoyment comes from using appropriate stemware which helps, no, is required for the process of sight, smell, sipping and savouring fine wines. It is acceptable to use a lesser glass, not the stubby, for the house wines; however, when serving one of the world's top wines, say Joseph Phelps Insignia or Penfolds Grange, your clients should have the best stemware. Restaurants without decent stemware were instantly eliminated. Serving Temperature Red wines are usually served too hot and white wines are served too cold. This is an international issue (I am sitting in a 5-star hotel in Punta Cana, with a horrible-tasting warm red wine as I complete this article) in wine service also experienced in Jamaica. All the locations that survived the eliminations fully understand the ideal serving temperatures for wine and equally important, the storage temperatures and conditions. I do understand that not everyone can afford to install a fancy cellar; however, there are many innovative ways which a dining destination can employ to keep its wines in proper serving condition. Restaurants not up to par were instantly eliminated.
The Wine Steward Finally, and perhaps the most challenging, is the issue of staffing. Restaurants might meet most of the above requirements, b ut do they have anyone working on the floor that truly has any wine knowledge? I have had some discussion on this point and I have had to clarify that I am not talking about a senior manager on the property that assisted in ordering the wines with the potential heavyhanded influence of one of the importers. I am talking about a person or persons in the dining area who will assist the guest in making a selection from the wine list. This could be the make-or-break component for this Jamaica Observer Food Award. This was a very tough elimination process as so many establishments have improved their wine programmes since we added the award last year. It was a huge struggle to strike a line through the names of some of the finest hotels and restaurants in the country; however, we had to reduce the numbers from 14 down to the 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
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Garbutt's Island Bounty
t's the sleek-looking bottles that'll grab your attention first, but it's the taste of Busha Browne's Smokey Jerk barbecue sauce and Jamaica Joe Hot Mustard sauce that will ensure a constant supply in the pantry . Our judges gave these sauces two thumbs up at a recent judging to the absolute delight of Parang Industries general manager Sean Garbutt. “Busha Browne Smokey Jerk barbecue sauce,” explained Garbutt, “was conceptualised early last year after a meeting with our UK distributor , Piers Adamson of Bespoke, who gave us encouragement to get into the barbecue category. We wanted to make an authentic jerk barbecue sauce, capturing the intense smokey flavour that one could only get from the traditional jerk pit, which cooks long and slow over pimento sticks…to this end we use our Busha Browne jerk seasoning as the base and then add tomato paste and additional herbs and spices to get the desired effect.” Our second tasting of the seductively appealing Jamaica Joe Hot Mustard Sauce with an incredible heat sur ge certainly caught the attention of guest judge Anthony Miller . This product, we gleaned, was also conceptualised late last year after a meeting, Garbutt shared, “with a client with whom we were building a private label brand…they introduced a sample of a product currently in the market and asked if we would be able to create something similar . We were intrigued by the challenge and began work immediately. Our main hurdle was that the heat level on our product was way more intense than
Sean Garbutt's briefing over, the Observer Food Awards judges tuck into chicken and sausages with Busha Browne's Smokey Jerk BBQ Sauce or Jamaica Joe Hot Mustard Sauce.
that of the sample, the problem being that while the competition relied on FDC yellow dye # 9 to get their colour , we use crushed Jamaican Scotch bonnet peppers. Thankfully our clients approved same and we decided that we would include it in our line. Peppers and mustards are long-time West Indian combinations.” Sean Garbutt's love for food was further piqued when he began to personally handle all the catering requirements for Busha Browne and Jamaica Joe brands. “It was,” he states, “this interaction between myself and the consumers of our products that really gave me inspiration and brought home the importance of quality…especially when making a food product. To this point we can boast that both our brands are made to the highest quality standards using local ingredients and NO artificial flavours, colours or preservatives. It is this featu re that has allowed Busha Browne to be carried by Whole Foods in the USA, which carries only or ganic produce and sauces.” Enjoy Smokey BBQ Sauce with any meat — plus Parang Industries Ltd General Manager Sean seafood or vegetables. It's Garbutt faces the judges with his Busha great to cook with and is also a Browne's Smokey Jerk BBQ Sauce. Continues on Page 19
Judges Michael Subratie (left) and Anthony Miller checking out Jamaica Joe Hot Mustard Sauce.
Food Awards judge David Hall adds his own bit of spice to Jamaica Joe Authentic Hot Mustard Sauce. JAMAICA OBSERVER TABLE TALK FOOD AWARDS 2009
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All Fruits Ripe
F
rom fresh fruits to vegetables, Fru’topia Jamaica is fast becoming the go-to spot for exotic edible treats. “Our creations range from local and foreign fruit arrangements to exotic and gourmet arrangements,” say owners Keisha Nesbeth and Stefan Shelton. They offer arrangements using only vegetables, fruits, or a combination of both served with chocolate dipping sauces. This locale has only been open for one year and two months, and business “has been good”, says Shelton, having displayed the company’s offerings at dinner parties, expos, and corporate events. They manage to keep their team of five inspired by providing products that are healthy and unique. What’s more, Nesbeth and Shelton say they keep things interesting by using seasonal fruits. Both Nesbeth and Shelton acquired degrees — an MBA and MSc respectively — at universities overseas. However, Nesbeth acquired her culinary skills outside of university. Nesbeth learnt the art of fruit carving first-hand under the tutelage of world-renowned fruit carver James Parker. Parker, who was the winner of the 2008 Fantasy Food Sculptures Challenge on the Food Network, saw how eager she was to learn (she refused to take no for an answer) and decided to teach her . Nesbeth and Shelton agree that great knowledge of raw materials — fruits and
vegetables — is necessary for what they do and “an artistic vision definitely helps as does lots of patience”. Shelton has recognised that Fru'topia Jamaica will only make the leap from a small Jamaican business through discipline and sacrifice. This young duo share a united vision for Fru’topia and acknowledge that through a desire to give their best at all times, “Fru'topia Jamaica will become a company of ef ficiency and integrity”. The prices of arrangements start at $2,500 upward. They cater for all occasions and their arrangements can be given as gifts. Devonie's Delight — a bouquet of fruit — and Dipped Decadence — strawberries dipped in chocolate and nuts — are two of their best-sellers. They also provide a “deli option” on weekdays, where they serve wraps, salads and other lunch options.
Address: 4 Lismore Ave Unit G4 Kingston 5 Jamaica Website:www.frutopiajamaica.com Email: frutopia@yahoo.com Tel: 876-891-5082 876-404-0777 876-906-9949
Sharing the Fru'topia Jamaica story with the judges: Keisha Nesbeth and Stefan Shelton, owners and operators Fru'topia Jamaica Limited.
Garbutt's Island Bounty Continued from Page 17 marinade but is absolutely amazing when used for grilling, releasing that caramelised and smokey flavour. Try this: Skewer chicken, pork, lamb, beef or seafood with onion and sweet peppers. Season with either salt and pepper or Busha Browne Jerk seasoning; toss with coconut oil. Grill on open flame until almost done then begin basting with Smokey BBQ sauce. Great on vegetables too. Veggie Lovers: Skewer eggplant, zucchini, carrot, assorted sweet peppers and onion. Season with either salt and pepper or Busha Browne's jerk seasoning. Toss with coconut oil. Grill on open flame until almost done; then begin basting with Smokey BBQ sauce. Hot Mustard Sauce
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. This excellent table condiment adds a kick to bully beef sandwiches, hot dogs and hamburgers. It's also a great secret
weapon when wanting to add some serious spice to your own homemade sauces.
Sean Garbutt is the general manager of Parang Industries which is the local distribution and marketing arm for Associated Manufacturers Ltd owned by Sean's dad Ian Garbutt and his cousin, Christopher Boorman. Sean joined the company in 2005 having worked in sales at TankWeld Metals for seven years. Sean, who has always had a passion for great food, believes that “Jamaica is blessed with a natural bounty of foods, vegetables and, of course, spices — the sky is the limit,” he says, “and we are eagerly working towards the creation of new products which utilise this bounty.”
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LONGVILLE PARK Mouth-Watering Fare...
C
onsider it of ficialIy a father -and-son affair as successful businessman Donnie Bunting has enlisted the assistance of his son Phillip, for yet another successful business venture — catering services. Donnie Bunting, the man behind the Longville Park Farms in Clarendon, known for its freshwater tilapia and premium quality lamb, has added a catering arm to his operation which is run by his son Phillip. According to Donni e Bunting, the idea was born out of the success of his Boxing Day parties: “For years we have hosted Boxing Day parties that cater to over 200 persons. My son Phillip who actually has a passion for cooking began to cook for friends strictly for promotional purposes and after rave reviews, decided to take up Continues on Page 23
Longville Park Farms father-and-son team Phillip (left) and Donnie Bunting share curried lamb with Basmati rice for our judges.
JAMAICA OBSERVER FOOD AWARDS 2009
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LONGVILLE PARK Mouth-Watering Fare...
Continued from Page 21
catering as another umbrella of the business.” The business has grown over the past couple of years simply by word of mouth, with patrons raving about the fare which includes tender cuts of lamb, slowly roasted on an open spit, succulent jerk lamb, sausage, burgers and tilapia served in a variety of ways including stuffed, cornmeal batter -fried and escoveitched. The food is prepared on site using only premium meat and fish harvested on the farm along with other local ingredients sourced from farmers. “Our aim is to provide simple, inexpensive food that is of highest quality.” The father -and-son team are so confident in their products that they of fer a money back guarantee on their lamb if it is not roasted to perfection. Phillip Bunting (who says he owes his culinary skills to his father) explained that what makes the quality of his food superior to other catering services is his ability “to manipulate the quality control from beginning to end using the primary products raised at Longville Park... this gives me the opportunity
to choose only the best products for consumption”. Phillip Bunting works with a five-member team, and employs lar ger staf f depending on the size of the event. He not only caters for lar ge corporate events but also for smaller family-type settings. His big event this month was catering for the Archbishop of Canterbury, the Right Reverend Rowan Williams, head of the worldwide family of the Anglican and Episcopal church at the 14th meeting of the Anglican Consultative Council, where his roasted lamb was well received. What's next for the duo? Phillip Bunting hopes to add additional meat menu options and even plans to open a food retailing business within the next few months.
For more information contact: Longville Park Farms Old Harbour Jamaica 383-6513 www.longvilleparkfarms.com See, Taste and Enjoy the fare of Longville Park right here at The Jamaica Observer Food Awards.
Natascha Kessler helps herself to a slice of the herb-roasted lamb.
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A
Final Deliberations
nd so our judges took to the elegant Alison Antrobus surroundings of the Spanish Court Hotel to deliberate on our final awards as well as enjoy final tastings. We were not disappointed. From GraceKennedy & Company Limited and prepared on spot by Grace Kitchens chef Angella Grandison Reid came bowls of piping hot, smooth and spectacularly delicious hominy porridge. The type of porridge grandmothers once made for their beloved families and spoken of in hushed and revered tones but lost to many a generation‌
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Grace Quick Cook Hominy Porridge prepared on spot in the kitchen of the Spanish Court Hotel by Grace Kitchens chef Angella Grandison Reid (left) and served by Grace brand manager Rachael Browne Abrahams.
JAMAICA OBSERVER FOOD AWARDS 2009
GraceKennedy marketing manager Gabrielle Sang displays Grace Quick Cook Hominy Porridge.
Final Deliberations The team of Grace execs Gabrielle Sang, Rachael Browne Abrahams and Angella Grandison-Reid might very well have taken our palates back to glorious pantry moments but coupled with the nostalgia was the realisation that these porridges (that took a little over a year to create and package and have been on the shelves since February), peanut, plantain and hominy could with water and consistent stirring form once again our morning ritual. The team also offered us delightful Grace Blends.
Food Awards guest judge Cecile tucks into her Grace Quick Cook - Hominy Porridge while Food Awards judge Michael Subratie is all set to sample his.
GraceKennedy marketing manager Gabrielle Sang presents Grace Blends to the panel of judges. The Blends come in four exciting flavours: Sorrel Cranberry; Sorrel Ginseng; Sorrel Fusion and Sorrel Pomegranate.
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Final Deliberations
Observer Food Awards judge Dr Susanna Ali checks out the bouquet of her Sorrel Cranberry.
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JAMAICA OBSERVER FOOD AWARDS 2009
Our weekly judging sessions ended with sweet treats from Sweet Streets like this Chocolate Thunder courtesy of Wisynco's fabulous Tabitha Athey.
Brian Van Flandern is Dr Mix It!
M
ixologist Brian Van Flandern is completely enamoured by the world's first luxury
tequila. Don Julio tequilas, he says, are smooth to the taste because of the peculiar Agave plant (cultivated on the Mexican Highlands) from which the spirit is sourced. The Don Julio line features the Blanco with its subtle citrus notes and clean, dry finish; Reposado (aged eight months) with hints of ripe stone fruit, vanilla and silky warm texture and finally, the AĂąejo (aged 18 months) and tantalising with light notes of
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JAMAICA OBSERVER FOOD AWARDS 2009
butterscotch, wild honey and a slightly spicy finish. The spirits are aged in oak barrels and this, the cocktail connoisseur notes adds to their distinctive flavours. The spirits will be di stributed by Diageo and will be available for tasting at this year's staging of the Jamaica Observer Food Awards. Van Flandern met with the prestigious awards' judging panel on Thursday, May 21 at the Spanish Court Hotel, where he lauded the superiority of Don Julio. “Don Julio started distilling in 1942 and soon the spirit became the
Brian Van Flandern mixes his signature margarita during his presentation to the judges.
The Observer Food Awards judges and mixologist Brian Van Flandern share a toast.
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 (the first is an Australian). He points out that it's not the tequila you grew up on and that the tequila can be used in a variety of cocktail recipes as opposed to being downed as a shot. Eschew all thoughts of enjoying a tequilalaced mar garita from a martini glass with a salted rim. “That's done to conceal the taste,” Van Flandern says, adding that, that practice gained prominence circa 1930 when prohibition laws and 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-tastesawful-but-it-gave-us-a-buzz-kind-of-thing’,” he informs. Learning to appreciate that art of the cocktail from Per Se restaurateur Chef Thomas Keller is something he is truly grateful for. The Michelin Three-star bartender credits his scion as the man who taught him the importance of style through food presentation and the importance of complementing and balancing flavours. His new perception has allowed him to nurture a full-on passion for bartending and these days he spends his time t ravelling the globe in a means to educate barmen as to the wonders of a good cocktail. He maintains that the discerning palate wants freshly squeezed ingredients rather than the canned or processed varieties, which still
Enjoying the nose of the smooth Don Julio Blanco. The nose carries light citrus aromas, whilst its palate is clean and crisp with some sweet notes of vanilla.
fill martini glasses in many of the world's establishments. His achievement at the Beverage Alcohol Research (BAR) and many accomplishments as head Mixologist at Creative Cocktail Consultants aside, he admits that what separates a mixologist from an average bartender is an attention to detail. “A mixologist is first and foremost a
bartender, but those who are truly excellent at their craft must always seek out the freshest ingredients and spirits of the highest quality to ensure that their creations are aesthetically pleasing to the eye and palate.”
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Site
The 30
JAMAICA OBSERVER FOOD AWARDS 2009
Nominees Chef of The Year
Martin Maginley
Anthony Miller
Junior Francis
Ravi Anne
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
Michael Dannaker
Brian Lumley
Colin Hylton
Mario Gonzalez JAMAICA OBSERVER FOOD AWARDS 2009
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