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It's that time of year again when we're all busy making last minute preparations for Christmas! For those of you baking your own Christmas Cakes here's a delicious gold medal winning recipe from the Diva Chef Simone Walker Barrett for you to try!
Soup is the perfect appetizer and is traditionally enjoyed as a main meal, for either lunch or dinner, in most Jamaican households on a Saturday. A few Jamaican favourites are Pumpkin Beef Soup, Pepperpot,Red Peas, Manish Water (goat soup), and my personal favourite, Chicken Foot Soup. Oh yes, I love those little ‘scratchers’. Kingston Kitchen 2015 was a buzz with lots of excitement & culinary treats from some of Jamaica's best. Truly a 'foodie's paradise.
Tea Tree Crêperie |
 | What do you have when you combine a party promoter/marketer/website designer genius, a former diplomat and European based cuisine? Why none other than Jamaica’s first crêperie which has already become famous for their crepes and other delectables. Previously housed at the enclave called 8 Hillcrest, it now has a larger and more airy new location at 80 LMR on Lady Musgrave Road. |
 Mount James for Tamarind Glazed Pigs Tail and more from Streetfood Saurdays. Bold & Spicy Flavours!  |  Pepper Shrimps in Middle Quarters. Hot & Very Spicy! |
At every turn from Kingston to Negril, one can enjoy delicious Jamaican bites from any of the many delicious food spots or stalls along the way.
If you’re like us, then your trip to or from Kingston to the ‘country’ (mid-island, north or southcoast) just doesn’t seem complete without a stop for a ‘cuppa’ soup, some roast yam + saltfish, boiled corn, coconut water (eating the jelly with the makeshift spoon a must) , pepper shrimps & the likes.
Here are some of our favourites!
| BOSTON in Portland - home of Jerk - Fish, Chicken, Lamb, Lobster | PORUS - for the sweetest fruits |
| MOUNT ROSSER - for finger-licking good Roast Yam or Roast Sweet Potato served with + Saltfish. | SCOTTS COVE (border of Westmoreland & St. Elizabeth) for some of the tastiest Fried Fish + Bammy & Conch Soup |
| HOLLAND BAMBOO for the succulent & delicious Curry Goat @ Musso's
| MIDDLE QUARTERS - for spicy nice Pepper Shrimps & Janga Soup
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Feel free to share your favourites stop(s) here! Email pictures to popupgourmet@hotmail.com & we'll post!
If you are a Seafood Lover then Seafood Fridays with Pop Up Gourmet is the place to be on a Friday evening! Their seafood offerings provided by the Pop Up Gourmet Jamaica Team, includes freshly caught Fish - Fried, Steamed or Roasted Authentic 'Hellshire Style' + Bammy & Festival,delicious Crab Backs served with Garlic Bread, Lobster & Conch (when in season) and let's not forget....the Oyster Bar!
Good Friends, Good Music, Secure Parking - all make for a Goooood time!
Good Friends, Good Music, Secure Parking - all make for a Goooood time!
We generally tend to think of wine as the ultimate point of sophistication. According to the Greeks and Romans, wine along with art and food were quintessential for good living, so who am I to argue. In my early wine experiences I often wondered how is wine made and how is it possible to have so many different wines. Wines in essence are grapes crushed into juice and slowly converted to alcohol through the addition of yeast. What happens is the sugars in the wine interact with the yeast and get converted to alcohol. I guess it stands to reason, the sweeter the grape, the higher the alcohol. There is lots of chemistry involved in this process which may be best explained by a chemistry professor which your lowly wine enthusiast isn’t able to. I am more concerned with the simple outcome of wine and its enjoyment rather than its intricate design and making at this point.
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What gives each type of wine its unique profile is entirely dependent on the type of grape(s) or varietal (the term used by the wine connoisseurs) used to make it, where it grown and how it is grown. There are thousands of grape varietals that exist which I will simplify to the popular few you may typically see on your supermarket shelf, while perhaps oversimplify for the true wine connoisseur reading this column. We could broadly classify it into Reds, Whites and Sparklings.
Red Wines Pinot Noir (pee- noh nwahr) Merlot (mer-loh) Cabernet Sauvignon – (cab-er-nay saw-vee-nyon) Malbec – (mal-beck) Shiraz/Syrah (shi-razz/see-rah) |
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The pronunciations are there for each so give it try. Say it a few times out loud just to allow it to flow off your tongue with ease. I said, a few times, so once more...There we go. Each wine has its own unique profile which will work best with specific foods.
By Jason Clarke
Gleaner Wine Contributor
Gleaner Wine Contributor
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