Jamaica Menu Guide Volume 8 by Jamaica Menu Guide

The Jamaica Restaurant MENU GUIDE 2014 -15

Messag e fr om t he

Publishe r e at 2014-15, w enu Guide M t n ra au and aica Rest n ‘foodies’ of the Jam of Jamaica th volume h s ig te e ti e is p d th ap In et the tinental an sought to w aican, Con rs m te Ja n f ri o P y O ra MAPC cing ar and for the enti s Caterers ur country efs, Famou o h C to r rs te to as si M vi r . nks that ou serve daily ine and dri ntry strive to Eastern cuis u co is th ss ro icurean aurants ac the wner ep elegant rest d some of re tu p maica’s ca e we hav is one of Ja wdent that . Featured ts n e m h al lis 7e are con es for annu ining estab ions and d ted guidelin h at lig lib h , ts ig h h delig ell as events terers as w tronomical winning ca riety of gas va e th f o most award l ever mindfu als. We are food festiv ar. yal hout the ye ort of our lo held throug nued supp ti n co at e th f ative o ey ensure th hly appreci together th as ’ s, ie b We are hig w the food the ‘ne d welcome s primacy in it an s ; in rs e ta is n rt ai em adve dience, Menu Guid row our au Restaurant e able to g ar e w , n the Jamaica io ety of food articipat ciate a vari ugh their p re ro p h T ap . s ry d st u u eb ind e ure and tast visits to th nturous nat to inyuence e id u g whose adve u n se the me d, in turn, u . options; an publication nues in this 21st featured ve tains, “The Tyson main i u cq s Ja r tere and bound r featured ca n by leaps w ro g as And, as ou h to be.” Jamaica erful place ary scene in it is a wond … century culin d re u at m ave ’s palates h ature and people ntinue to fe ation will co lic b u p al u ann . Additional anticipated ts Calendar n ve E This much & g tions. rant Listin y desert op ide Restau and health s e our island w p ci re s u tio your ude scrump forward to features incl e. We look id u g u n e is year’s m Do enjoy th feedback!

y Michele Gabaor Managing

Direct

The Jamaica Restaurant MENU GUIDE 2014 -15

GINGER GARLIC MACKEREL INGREDIENTS

METHOD

4 (8-ounce) mackerel ﬁllets 2 tablespoons minced peeled FRESH ginger 1 clove garlic, minced 2 tablespoons FRESH lime juice 2 tablespoon vegetable oil 1 teaspoons salt 1 1/2 teaspoons chili powder 1 teaspoon ﬁnely chopped FRESH turmeric 1 cup loosely packed fresh cilantro sprigs

1. Heat griddle then lightly oil mackerel skin and set in dish ﬂesh side up. 2. Stir together ginger, garlic, lime juice, oil, salt, chili powder, and turmeric in a small bowl until combined well, then rub onto mackerel ﬂesh and marinate 10 minutes. 3. When griddle is very hot, place mackerel skin down until just done, about 7 to 8 minutes. 4. Transfer to plates and sprinkle with cilantro. Serve with lime wedges.

Eat FRESH. Food for the Good Life. Seasonal Sustainable Seafood. Delivered to your door. FRESH for your plate. EatFRESH.JA@gmail.com The Jamaica Restaurant MENU GUIDE 2014 -15 www.FRESHmongerJA.com

Contents 04

Message from the Publisher

Jacqui Tyson – “From Thought to Finish”

Recipe: Easy Tiramisu

Menu Guide Map of Kingston

Kingston Food Courts

Recipe: Rainbow Quinoa with Roasted Beets, Pumpkin, Cherry Tomatoes and Feta Cheese By Sharon Feanny

The New Countryside

Recipe: Mango Pudding Delite By Bena Nakawuki

Events Calendar 2014-2015

Restaurant Listing

CPJ Deli – The Elegant place to Snack

5 Foods for Great Immune Health

The Jamaica Restaurant MENU GUIDE VOL. 8

Publisher: MAPCO Printers Limited Editorial Director: Shelly-Ann Dunkley Contributing Writers: Carmen Tipling, Bena Nakawuki, Sharon Feanny Graphics & Creative: Adlib Printers MAPCO Printers Limited Advertising: Desiann Chai, Eileen Dunkley-Shim, H. Jackson, Sheldon Skyers

The Jamaica Restaurant MENU GUIDE 2014 -15

Jacqui Tyson:

“From Thought to Finish”

ost people believe that caterers only provide food and drink for major events, such as wedding receptions, large corporate banquets, anniversaries and major gala events; however, some top flight culinary artists submit that whether it is an elegant luncheon or dinner for ten or twelve persons, or a grand reunion banquet for a cast of hundreds, or a trendy party they are equal to the task. At the same time, they all agree that delivering quality food service is what they are about; and their main objective is to select the right menu and style of service to meet the discerning desires of their respective clients. In recent years, both the Observer Food Awards and Restaurant Week as well

as, weekly food supplements in the print media, have heightened the exposure of famous and budding chefs; and caterers, whose culinary expertise stimulate the senses, particularly the taste buds.

“Say the name Jacqui Tyson, and you are evoking a “culinary artist,” for whom the title “caterer” is secondary...” This year Menu Guide explores catering, conscious of the explosion of events and name brand parties, at which food and drinks take centre place, and features one caterer. Say the name Jacqui Tyson, and you are evoking a “culinary artist,” for whom the title “caterer” is secondary; and she never hesitates to point out that she is more “a culinary transformational artiste.” Ms Tyson admits to having gone through a personal transformation, in which she evolved from modeling, operating a modeling and etiquette company, Crème de la Crème,” to working in the hotel industry; spearheading a Restaurant at Temple Hall; studying overseas; touring

The Jamaica Restaurant MENU GUIDE VOL. 8

the Caribbean and returning to Jamaica to create a team and a concept, Jacqui Tyson, From Thought to Finish. “One cannot really run a restaurant without studying culinary art and public relations,” Jacqui admits, using her experience at Temple Hall as a blue print. “I went overseas to study in Lugana, a resort town; and Lausanne, the Frenchspeaking section, in Switzerland; and subsequently, at the New England Culinary Institute, whose tagline… ‘Where you learn by living it’ was a reality. And, I actually learned to become a ‘Demo Chef’,” she stated. Consequently, going to work for the Caribbean Hotel Association and the Caribbean Culinary Federation was “a dream come true.” For Jacqui, it meant being able to promote Caribbean cuisine at travel trade shows and banquets in North America; and guiding the work of an erudite culinary team. “However, I wanted to get back to Jamaica to use the technical skills that I acquired in Europe and North America to create a unique culinary style and bring together a team for events planning and catering services, under the brand Jacqui Tyson Ltd. From Yard Style to Gourmet,” she related.

Now, from her base at the Jamaica Conference Centre, and the Sea Breeze Restaurant, Jacqui operates six other outlets, including: the Yardstyle to Gourmet Concessionaire at the Digicel Head Office, Downtown; a concessionaire at the Jamaica Observer; provides meals for the US Embassy Staff Canteen; and, caters for numerous corporate and national events. “The 21st Century culinary scene in Jamaica has grown by leaps and bounds, and, people’s plates have matured,” she points out. “It is a wonderful place to be. Hence, I am constantly planning to keep palates happy and be able to generate an income.” In her drive to “tun her hand, mek fashion,” she created a Mango Glaze. Now once per week “Mango Glazed Pigs Tail,” has become a signature best seller. Cntd. Page 12

The Jamaica Restaurant MENU GUIDE VOL. 8

The Jamaica Restaurant MENU GUIDE 2014 -15

EASY TIRAMISU Ingredients SNg R] eDFK sRIt ODd\ Ć&#x201C;ngers sSOit diYided 1/2 cup freshly brewed strong Maxwell House coffee 1/4 cup sugar diYided 2 tsp. Yanilla diYided 1 container (15 oz.) Polly-O original ricotta cheese 3 cups thawed cool whip wippped topping 2 tsp. unsweetened cocoa powder Method $rrange half the ladyĆ&#x201C;ngers on bottoP of 12x -inch dish. Mix coffee 2 Tbsp. sugar and 1 tsp. Yanilla brush half oYer ladyĆ&#x201C;ngers in dish. BEAT ricotta cheese rePaining sugar and rePaining Yanilla in PediuP bowl with Pixer until well blended. Whisk in COOL WHIP. 6POO1 half the ricotta Pixture oYer ladyĆ&#x201C;ngers in dish coYer with rePaining ladyĆ&#x201C;ngers. Brush with rePaining coffee Pixture top with rePaining ricotta cheese Pixture. Sift cocoa oYer top of dessert. Refrigerate seYeral hours or until chilled The Jamaica Restaurant MENU GUIDE VOL. 8

Jacqui Tyson:

“From Thought to Finish” style, which can be elegant and corporate or edgy and trendy.” “I appreciate Jacqui Tyson’s energy and creativity,” Carmen Patterson, Managing Director of Corporate Image & Solutions Limited, stated, “having worked on numerous projects with her and her team.

What she likes best about her career is that everything is connected. “You need d allll ffacets to give people a grand product…it’s about timing and delivery… it’s about the senses. From the first telephone call to closing the event…its one continuous process and it is not only about being able to cook; but, an intricate process of determining what can work and what won’t work.” She admits that it is a challenging process, starting the work day at 4:00 a.m., and interacting with an employee complement of more than 90 full and part-time persons; organising events, and guiding the production process, instructing, overseeing and delivering non-stop throughout the day and into the night. As a result, patrons concede that Jacqui, “a stickler for details,” delivers. And, as one corporate client related, “Her enthusiasm for her work is infectious. She delivers what she promises in excellent

“Jacqui works within the moment. Her ideas will result in the right ambience, transforming an open space into an environment for a brunch or elegant banquet. And, you are always assured that whatever the occasion, the menu, thoughtfully created, will match the event,” Miss Patterson affirms. At the same time, Jacqui’s “heady schedule” does not prevent her from being a participant at international events, such as the “Taste of the Caribbean” Fiesta Mart, in Houston, Texas in 2010; and the “Fancy Food Show,” in Washington, DC in 2012. Ms. Tyson is the recipient of many awards including the Jamaica 50 Award, in May, 2012, for “establishing an international culinary platform for her brand, while promoting brand Jamaica,” from the Jamaica Observer; and in 2014, she received both the prestigious Chairman’s Award; and the Caterer of the Year Award, from the Jamaica Observer. Cntd. Page 15

The Jamaica Restaurant MENU GUIDE VOL. 8

The Jamaica Restaurant MENU GUIDE 2014 -15

Jacqui Tyson: “From Thought to Finish” ctnd. from page 12 She is also the Regional winner of The NCB Nation Builder Women in Business Award, 2014. In all of this, the graduate of Wolmer’s High School maintains that she has been guided by her high school motto, “age quod agis,” meaning “Do what you do well.” And, does she take time out for herself? “Yes,” she admits emphatically.

Jamaican Surf & Turf: The surf is a flambeed Black River lobster tail and jumbo shrimp, kissed with a scotch bonnet hollandaise gratin. It is paired with the turf: breaded baby lamb chops nestled in a vol au vent filled with duchesse potato and finished with green market vegetables. A Trio of Sweet Delights: White chocolate cheesecake,

She enjoys going to a brunch she did not prepare; shopping; and relaxing with family and friends to exhale. And, given her daily work schedule that kind of downtime would almost seem unreal.

chocolate mousse and island

However, what is real is that, nine years after the start of her business, the name of this dynamic, multi-talented culinary artist and fashion diva, Jacqui Tyson, e has become synonymous with the nd best of international, Caribbean and Jamaican culinary art.

pimento marinated grilled pork loin

coconut macaroons drizzled with light caramel syrup. Jerk Pork Perfection: A medallion of Port Antonio infused kissed with a cube of island pastille drizzled with au jus. Jerk is an island staple intrinsic to Jamaica and is served at local events both formal and informal.

SOME CLASSIC TYSON RECIPES A Salad Shaken not Stirred: Carrot and beet spaghetti tossed with a chiffonade of Blue Mountain lettuce, roasted garlic and marinated sorrel petals sprinkled with melting goat cheese and finished with a warm cherry dressing. The Jamaica Restaurant MENU GUIDE VOL. 8

KINGSTON AREA

The Jamaica Restaurant MENU GUIDE 2014 -15

Map

Distribution Partn nerss · Asia’s Café fé · Count ntryside e · The Del e i at a CPJ Marrke ket · Fon o tana na a Pharm mac acyy · The he e Jamaiica Peg egassus The Jamaica Restaurant MENU GUIDE 2014 -15

Orchid Village Plaza Pita Grill Tamarind Indian Raffaeleâ&#x20AC;&#x2122;s Gourmet Pizzeria TakeAways Sea Deck Restaurant

The Courtyard Caffe da Vinci Tamarind Indian Restaurant Beirut Mediterranean Cuisine Tracks & Records China Express East Japanese Restaurant Habibi Latino Jewel of India

The Jamaica Restaurant MENU GUIDE 2014 -15

Sovereign Pastry Passions KFC Jade Garden Restaurant Deli Works Café Blue Sizzlin’ Grill Jamaica Juice Little Tokyo Yao’s Restaurant

Sovereign North Cold Stone Cremery Cannonball Taurus Garden Chinese Restaurant Roe Fine Japanese Sushi & Tea House Uncorked Dominoe’s Pizza

The Jamaica Restaurant MENU GUIDE 2014 -15

The Jamaica Restaurant MENU GUIDE VOL. 8

Spoilt for choice with Kingston Food Courts (Cntd.) Northside Plaza Pushpaâ&#x20AC;&#x2122;s Indian Restaurant Golden Gate Restaurant Northside Lounge & Jerk Center Pizza Hut Dragon City

The Jamaica Restaurant MENU GUIDE VOL. 8

SHARON FEANNY

RAINBOW QUINOA WITH ROASTED BEETS, PUMPKIN, CHERRY TOMATOES AND FETA CHEESE INGREDIENTS 2 cups cooked Quinoa (see package for instructions) 1 cup diced Beetroot 1 cup diced pumpkin 1 cup cherry tomatoes, cut in half 1/2 cup feta cheese 1 tbs olive oil 2 tbs rosemary 1 sprig of thyme 1 pinch sea salt A little scotch bonnet to taste DIRECTIONS Ř Combine Beets, Cherry Tomatoes and Pumpkin with olive oil, rosemary, thyme and sea salt and rub together. Ř Place on a cooking sheet with foil and roast in the oven at 350 for about 25 minutes until cooked. Remove from oven. Ř While veggies are roasting, Follow the instructions on the Quinoa package to make 2 cups of cooked Quinoa. Make sure to wash your Quinoa! Ř Combine cooked Quinoa with roasted vegetables, add a little scotch bonnet to taste. Mix all together and top with Feta Cheese. The Jamaica Restaurant MENU GUIDE VOL. 8

The New Countryside:

Same Venue, Excellent Ambiance, Great Food!

Last year, Aficionados of the old

Wednesday is “Beer Wednesday” with

Countryside welcomed back the

specials on beers; and “all you can

memorable oasis not far from

eat crab,” deliciously prepared by the

Half-Way-Tree, which was a regular

“Jerky, Jerky,” Jerk Centre…a feature

luncheon and evening venue

which is projected to be extended to

for the best of Jamaican cuisine

other nights.

and entertainment in a ‘country’ ambience.

On Thursdays the Countryside Restaurant is operative with steel band

The reconfigured entertainment

and background music.

complex with food kiosks on Friday evenings still provides a respite from

Friday it is about Street Vibes,

the city, from 4:00 p.m. Wednesdays

featuring food kiosks including:

through Fridays, in its beautifully

Shea’s at Countryside’ which tastefully

landscaped palm treed venue, with

serves up curries—chicken, mutton

entrance at 7 Courtney Walsh Drive,

and vegetable wraps; Lisa Gordon’s

formerly Derrymore Road.

kitchen is the locale for seafood…fried fish, Cantonese and curried lobster,

The new Countryside has special

Oriental and garlic crab and spicy

features from Wednesdays to

garlic shrimp.

Saturdays; and other days are available for corporate promotional

Cntd. Pg 35

events.

The Jamaica Restaurant MENU GUIDE VOL. 8

THE LOTUS LINE

MANGO PUDDING DELITE The whole family will love this one - itâ&#x20AC;&#x2122;s super easy, tasty and packs a lot of nutrients! A win-win. 1 large mango of choice (Julie is great for this recipe) 1 handful of coconut jelly/medium soft flesh 1 cup of soaked cashews (at least 2 hours) 2 tablespoons coconut oil 2 tablespoons honey 1 teaspoon fresh ginger 1 tablespoon natural vanilla extract Juice of 1 small lime Dash of cinnamon or spice of choice Dash of sea salt Blend all ingredients together in a blender until smooth and creamy. Serve and enjoy as is or chilled with chopped or diced fruits such as papaya, pineapple, banana or berries.

The Jamaica Restaurant MENU GUIDE VOL. 8

MONTHLY CALENDAR OF EVENTS 2014-2015

NOVEMBER DECEMBER JANUARY

FEBRUARY MARCH

APRIL MAY JUNE JULY

AUGUST SEPETEMBER OCTOBER

U Restaurant Week: Kingston, Ocho Rios, Montego Bay U CB Pan Chicken Championship, Ocean Boulevard, Downtown Kingston, November 23, 2014 U Westmoreland Curry Festival, Westmoreland U Jamaica Curry Festival, Turtle River Park, Ocho Rios U The 274th Accompong Maroon Festival, Accompong,

St. Elizabeth, January È, 2015

U Rainforest Seafood & Music Festival, Catherine Hall

Entertainment Centre, Montego Bay, February 15, 2015

U Fi Wi Sinting, Portland

U Kingston Food, Wine & Spirits Festival, Kingston U Annual Hague Agricultural Show, Trelawny U Boston Jerk Festival, Portland U Trelawny Yam Festival, Albert Town Square, Trelawny, April È, 2015 U Westmoreland Curry Festival, Westmoreland U CB Pan Chicken Competition, Kingston, Montego Bay, Clarendon U Kingston Kitchen, Kingston U All Jamaica Grill Off, Kingston U Little Ochie Seafood Festival, Alligator Pond, Manchester, July 2015 U Portland Jerk Festival, Portland U Denbigh Agri-Industrial Show, Clarendon U Ocho Rios Seafood Festival, White River Reggae Park, Ocho Rios, St. Ann, August 3, 2015 U Bath Food Festival, Botanical Garden, Barth St. Thomas, August È, 2015 U Jamaica Observer Food Awards, Kingston U Port Antonio’s International Marlin Tournament, Portland

The Jamaica Restaurant MENU GUIDE 2014 -15

A & G's Restaurant Aladin Restaurant Ltd Annie's Restaurant Big Flame Bigga's Fast Food Bikkle's Chaser's Café Circle Café Country Style Restaurant & Georgiana Crystal Edge Restaurant Cuddy'z Sports Bar & Restaurant Dats'Y Di Grill Shack Epic Eats Escape 24 Jerky's Bar & Grill Jimmy's Grill House John Crow's Tavern Jolly's Restaurant and Lounge Lillian's Restaurant Mango Tree Restaurant and Lounge Melting pot Restaurant Michael's Restaurant & Coffee Shop Mystic Dining at Mystic Mountain Oceans on the Ridge Restaurant n Jerk Centre Pete's Restaurant & Bakery Shirley Retreat Hotel Sonia's Homestyle South Avenue Grill The Deck Triple Century by Chris Gayle Triple T'z Eatery Usain Bolt's Tracks & Records Ziggy's Restaurant & Catering

927-8852 970-1291 922-4380 754-4363 927-5020 946-3263 906-0645 908-4241 942-2506 944-8053 920-8019 925-3275 978-3463 754-3287 960-1856 684-9101-2 754-9134 974-5895 988-7593 927-1680-8 6569790 929-1000 969-2403 974-3990-1 974-6290 925-0180 927-9208 968-6267 754-1380 978-1582 906-0333 969-1345 906-3903 926-8545

46 Old Hope Rd Shop#14, 134 Old Hope Rd 53 Church Street 17 1/2 Molynes Rd Shop#1, 115 1/4 Old Hope Rd Shop#12, Sovereign Centre 5 Belmont Rd Shop#9, 67 Constant Spring Rd Main Street Stony Hill Irish Town Shop #4 - 6, New Kingston Business Centre 7 Shortwood Rd Shop M, Sovereign Centre 35-41 Constant Spring Rd 24 Knutsford Rd 29 Alice Eldemire Drive, Montego Bay 77 Knutsford Blvd 10 Main Street, Ocho Rios 1 Port Henderson Rd 237 Old Hope Road 1-5 Altamont Terrace 16 Chelsea Ave 141B Constant Spring Rd Dunn's River Main Road, Ocho Rios Shaw Park Gardens, Ocho Rios 96D Molynes Rd 7 Maeven Avenue 17 Central Ave 20a South Ave 14 Trafalgar Rd 69 Knutsford Blvd 25 Annette Cres 67 Constant Spring Rd Shop 18-19, Twin Gate Plaza

The Jamaica Restaurant MENU GUIDE VOL. 8

ITALIAN Angela's Italian Restaurant Caffe Da Vinci Evitas Gino Italian Grog Shoppe Toscanini Italian

953-3406 906-9051 974-2333 957-4918 906-7165 975-4785

Whitter Village, Iron Shore, Montego Bay 67 Constant Spring Road Eden Bower Rd, Ocho Rios Norman Manley Blvd, Negril Devon House Harmony Hall, St. Mary

953-9460 795-3182 977-5454 926-6598 977-0695 977-5858

Whitter Village, Iron Shore, Montego Bay Shop #15, Soni Plaza, Ocho Rios Shop #1, 26 Northside Plaza Shop #37, 67 Constant Spring Rd Shop #28, Orchid Village Plaza 11 Holborne Road

925-4201 924-0596 906-9158-9/ 929-0066 929-7458 927-1888 941-9246 927-0939 920-8506 925-3871 906-5165 929-9166 929-8556 / 960-1030 977-7552 906-1288 978-3476-9 929-6094

71 Constant Spring Rd 88 Red Hills Rd 67 Constant Spring Rd

INDIAN Mystic India Passage to India Pushpa's Indian Restaurant Saffron Indian Cuisine Tamarind Indian Cuisine Tandoor Indian Restaurant

CHINESE Canton Restaurant Chen's Chinese Restaurant China Express China Garden Restaurant ChinaMax Restaurant Double Pigeon Chinese Restaurant Dragon City Restaurant Dragon Court Restaurant Dragon Garden Restaurant Dragon Palace Restaurant Fook Sing Court Golden Bowl Golden Gate Gorgeous Garden Jade Garden Restaurant Magic Wok

6 Dominica Drv Sop #27, Orchid Village Shop #1, 92 Red Hills Rd 17 Northside Plaza 6 South Ave Shop #1, 121 1/2 Constant Spring Rd Shop #15, Village Plaza Shop #19, 30 Dominica Rd 7 Cargill Ave 14 Northside Plaza 12 Trinidad Garden Sovereign Centre 20 Constant Spring Rd

The Jamaica Restaurant MENU GUIDE VOL. 8

CHINESE (ctnd.) Northside Kitchen Royale Court Restaurant Royale Dish Restaurant Royale Palace Restaurant Splendid China Restaurant Taurus Garden Chinese Restaurant Tropical Chinese Cuisine

702-3164 969-3193 908-0370 977-1087 969-1688 927-2028 941-0520

Northside Plaza, Liguanea 67-69 Red Hills Rd Shop #15, 13 Constant Spring Rd 119 Old Hope Rd 112 1/2 Constant Spring Rd Shop #15, Sovereign North 134 Constant Spring Rd

929-0970 960-3962 564-1334

4 West Kings House Close 67 Constant Spring Rd Villa Ronai, Stony Hill

952-4777 954-3229 967-8220 965-3583 965-3000 952-4777 924-2082 968-2397 795-3149 925-2813

Glouchester Ave Rock Falmouth, Trelawny 15 Foreshore Road, Port Royal Calabash Bay Treasure Beach, Calabash Bay Glouchester Ave 7 Grovesnor Terrace 4 Chelsea Ave Ocho Rios By Pass 1 Mannings Hill Rd

689 by Brian Lumley A-Bar Restaurant and Lounge

906-9937 631-4194

Aqua Vue Cuisine Bamboo Beach Club Calypso at Seawind Beach Club Chez Maria Ltd Chilitos Jamexican Restaurant Christopher's at Hermosa Cove CRU Bar & Kitchen Fuzion House

620-7781 447-0142 940-9660 927-8078 978-0537 974-3699 579-9362 622-7154

20-22 Trinidad Terrace 15- 17 Constant Spring Rd Shop 21 Springs Plaza 17 Dacosta Drive, Ocho Rios Ocho Rios Montego bay 7 Hillcrest Ave 64 Hope Rd Hermosa Street, Ochi Rios 71 Lady Musgrave Road 29 Barbican Road, Sovereign North

JAPANESE Cocoro at Mayfair Hotel East Japanese Restaurant Majestic Sushi and Grill

SEAFOOD Blue Beat Glistening Waters Gloria's Rendezvous Jack Sprat Restaurant Jakes Hotel & Cottage Marguerites Seafood by the Sea Sea Grill ( Abahati Hotel) So So Seafood Bar and Grill Spring Garden CafĂŠ Whitebones Seafood Restaurant

FUZION

The Jamaica Restaurant MENU GUIDE VOL. 8

FUZION (ctnd.) JamAsia Delights Liguanea Club Terrace Restaurant Pelican Grill Robbie's Kitchen - Half Moon Robin's Prime Steakhouse Rojo Restaurant at The Spanish Court Hotel Terra Nova All Suite The Restaurant at Round Hill Toss & Roll Truck Stop Grill & Bar

969-5791-2 926-8144 952-3171 618-9770 940-6863 926-0000 926-2211 (800) 972-2159 879-3310 631-0841

Shop #13, Upper Manor Park Plaza New Kingston Gloucester Ave, Montego Bay Rose Hall, Montego Bay 33 Gloucester Ave 1 St. Lucia Ave 17 Waterloo Rd John Pringle Drive, Montego Bay 75 Hope Road 18 West Kings House Road

754-2111 920-1677 926-3051 908-1771 926-2575 977-5423

Shop #3, 8 Retirement Rd 28 Haining Rd 24 Central Plaza Shop #24a, Market Place 13 Oxford Terrace Shop #6, Lane Plaza

926-6322 906-1612 974-2549 940-3008 953-2800 953-3301 906-0602 906-4854 631-0841

7 Chelsea Ave 12 Waterloo Rd Dacosta Drive, Ocho Rios 27 Glouchester Ave 1 Ritz Carlton Coral Garden Villas, Round Hill 2 Chelsea Ave 78 Knutsford Blvd 18 West Kings House Rd

926-3691 978-7790 969-3399 970-1532 946-0983 754-4486 754-1992

81 Knutsford Blvd Shop #1a Sovreign Centre Shop #3, Manor Park Plaza Shop 8 Sovereign North Kgn 6 Jamaica Shop #5, 29 East Kings House Rd 21-24 Barbados Ave Shop #5, Village Plaza

VEGETARIAN CG's Vegetarian Restaurant Earl's Juice Garden Eden Vegetarian Restaurant Mi Hungry Whol-Some-Food Mother Earth Vegetarian Restaurant New Leaf Vegetarian Ltd

JERK CENTRES Chelsea Jerk Centre Jo Jo's Jerk Pit & More Ocho Rios Jerk Centre Pork Pit Restaurant Reggae Jerk Centre Scotchies Restaurant of Ja. Scotchies Tree Sweetwood Jerk Joint Truck Stop Bar & Grill

DELICATESSENS 24 Seven Café Deli Café Blue Cannon Ball Café Cannon Ball Café Cannon Ball Café Cannon Ball Café Rituals Coffee House

The Jamaica Restaurant MENU GUIDE VOL. 8

DELICATESSENS

FINE DINING

The Jamaica Restaurant MENU GUIDE VOL. 8

The Jamaica Banana Accompanying Measures (JBAMs) is a 48 month assistance programme, funded by the European Union. Under the JBAMs portfolio, the Banana Board provides technical support to farmers through the research and application of new technologies, information dissemination and extension services.

%DQDQD &KRFRODWH 3XGGLQJ 9HJDQ 1 ripe banana 1 (12 ounce package) silken tofu 1/4 cup icing sugar 5 tablespoons unsweetened cocoa powder 3 tablespoons soy milk 1 pinch ground cinnamon Place all the ingredients into a blender, cover, and puree until smooth. Pour contents into individual serving dishes, and refrigerate for an hour before serving. Try folding fruits or chocolate chips into the chilled pudding to add texture!

The Jamaica Restaurant MENU GUIDE 2014 -15

CPJ DELI… THE ELEGANT PLACE TO SNACK

n recent times a wide range of

As Sous Chef, Damion Stewart,

small restaurants, cafes and delis

declares, “We cater to clients who

have emerged on the dining

want an elegant quick meal, or

landscape throughout the Corporate

snack; as well as persons who seek a

Area, each with their own unique

quiet space in which they can have

atmosphere, fare and service style,

a leisurely luncheon, and luncheon

to meet the discerning food tastes

meeting in an elegant atmosphere.” He said that…”our decadent alfredo

visitors alike.

pastas, seafood chowder nova sandwich and pizzas” are some of

Two years ago, the CPJ Deli, at

the favourite soups and snacks at the

71 Lady Musgrave Road, in the

Deli.

Courtyard Complex, which also houses the CPJ Market, came on the

CPJ Deli is open on Mondays to

scene, offering an array of gluten free

Fridays from 7:00 a.m. to 8:00

soups, sandwiches and daily specials.

p.m.; and opens an hour later on

And, since then, it has become a

Saturday mornings.

ck preferred breakfast, lunch and snack ss venue for a cross section of business persons, diplomats, journalists and St. Andrew residents, alike.

The Jamaica Restaurant MENU GUIDE VOL. 8

The New Countryside:

Same Venue, Excellent Ambiance, Great Food There is also Sweet Moments by

and the food stalls give it a real

Nadene Lazarus, offering chocolate,

country feeling,” said one patron,

carrot, raspberry and Bailey’s

who was amazed that the restaurant

cheesecake cupcakes; and Gina

was really in the city. And, another

Lazarus, delivers ginger bread and

deemed it a “good hangout venue

mocha lattes, hot shot espressos;

in the heart of the city.”

and caramel, mocha and pumpkin frappucinos.

Countryside has ample security and parking facilities; and, additional

Also on Fridays, one of two steel

parking, with a shuttle service, is

bands, Humming Bird or Strings

available at Melbourne Cricket Club.

and Steel, play from 7:30 to 8:30; and the DJ takes over for the rest of the evening. And, there is a Soup Kitchen… “A di soup dis,” by Michael el Chai. Saturdays are open for live concerts and special events, such as album and media launches; and other days are available for corporate events. The feedback from local and overseas visitors who welcome the added features is positive. “The ambiance

The Jamaica Restaurant MENU GUIDE 2014 -15

5 Foods for Great Immune Health By Bena Nakawuki

As we head into the cooler months it is vital to try to maintain a strong immune system; this will help to prevent illnesses and ward off viruses. Signs of a compromised immune system include colds, infections, viruses, chronic fatigue and lethargy. In addition to getting plenty of rest, exercise, fresh fruits and vegetables and adequate hydration, it is important to include in our diet foods that will enhance health and healing. Here are 5 great immune boosting foods to stock up on that can easily be added to your meals:

The Jamaica Restaurant MENU GUIDE 2014 -15

Excellent for circulation Aids digestion Great for cardiovascular health Good for congestion and breaking up mucous Helps to ward off sinusitis, colds and sore throats Can help to stop bleeding from ulcers Good for lungs, kidneys, stomach and pancreas Can help arthritis and rheumatism *A great spice to add to food, or use as a supplement TURMERIC Protects the liver against toxins Lowers cholesterol Aids circulation Great for arthritic conditions Anti-fungal Anti-bacterial Anti-cancer super spice by using fresh turmeric root COCONUT OIL Easily digested Excellent source of fatty acids 48-50% of coconut oilâ&#x20AC;&#x2122;s fatty acids are made of lauric acid. When ingested, lauric acid turns into monolaurin, a substance that is anti-bacterial, antiviral, anti-fungal and anti-microbial. This healthy saturated fat supports the immune system, thyroid gland and nervous system Good source of B-vitamins

Great for the skin Lowers risk of diabetes and also protects the body from insulin resistance Protects against cancer and other immune related diseases *It is excellent for salad dressings, sautĂŠed vegetables and smoothies. GINGER Cleanses the colon Reduces cramps and spasms Stimulates circulation Antioxidant properties Effective anti-microbial agent for wounds and sores Good for bowel disorders, arthritis, indigestion, nausea, motion and morning sickness *Great as a tea, in juices or seasoning GARLIC Protects the body against infection by enhancing immune function Natural antibiotic Effective against fungal infections Lowers blood pressure Improves circulation Lowers cholesterol Aids digestion Helps to stabilize blood sugar levels digestive problems, sinusitis, arthritis, ulcers, wounds, infections, heart disorders and cancer *Can be used raw or cooked, as a seasoning, a supplement or in salad dressings

The Jamaica Restaurant MENU GUIDE 2014 -15