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Christmas is that time of year where social media is alight with posts from yahdies near and far confirming that their tickets have been booked...one stop Jamaica...next stop the buffet. For the most part Christmas in Jamaica revolves around good food, good friends, good times & family! We enjoy going from house to house visiting old friends, making new ones... eating, drinking and relishing in the festivities - toasting old memories & creating new ones.  Christmas Mawnin' (morning) is generally reserved for a delicious spread of the usual suspects of ackee and saltfish, calalloo, liver, escovetich fish, corn pork, fried breadfruit, bammy, ground provisions and of course fried dumplings. Oh & let's not forget Grandma’s chocolate tea with a ‘likkle’ oil on the top!  Jamaican Corn Pork Preparations for Christmas dinner begin from the night before with the ham being baked & the sorrel being 'drawn'; the roast beef is put in early Christmas morning to slow cook on low. Next into the oven is the whole roast chicken with yummy stuffing. As family & friends roll in and the Christmas wrapping is being cleaned up, the stove top comes to life - the simmering down some , macaroni boils to make macaroni and cheese casserole, oxtail simmering, curried goat and pork stewing down. For us the Jamaican Christmas table is not complete without candied sweet potato, potato salad, fried plantain and vegetables. With all that food you might think that Christmas is complete but no Jamaican Christmas is complete without traditional Christmas fruit cake. I don’t know what it is about that dark spongy rich labour of love that elicits such joy from us but serve me up a slice of that rum soaked goodness with a tall glass of that rich maroon ginger filled sorrel and its Christmas on a tray. The only thing that can make that moment more perfect is topping the cake with a scoop of Devon House ice cream. 
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 The weekend was one filled with 'culinary happenings' featuring top Trinidadian Chefs Jason Peru & Amit Raval + Award Winning Jamaican Executive Chef George Matthews. It was a weekend of culinary ooohs & aahhs, as taste buds were tantalized by dish after dish of the absolutely delightful fare created by these truly talented gentlemen. Below are some pictoral highlights! Meet Me @Fanatic - Chefs Jason Peru, Trinidad & George Matthews, JamaicaPhoto Credits: Kryptic Chewie Fanatic Young Chefs' SeminarProfessional one day seminar for TTHTI student chefs - Jamaican Chef George Matthews, Trinidadian Chefs Jason Peru + Chef Silbert Deshong presented on Kitchen Management, Molecular Gastronomy, Creating Innovative Dining Experiences and Entrepreneurship Photo Credits: Trinichow Brunch @FanaticPhoto Credits: Trinichow
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