Great food for a great cause

For the last six weeks Vibes Cuisine has been participating in a mentorship programme at the Branson Centre for Entrepreneurship. Seventeen young, vibrant entrepreneurs brought business ideas and personalities together to make us a new happy family.Although each business is unique, we are bonded by a common thread which is a fundamental passion to help others. Last Saturday, we had the pleasure of enjoying great food for a great cause. Of course, adding some wine education in the mix made it that much more enjoyable.
My fellow 'Bransonite' (as we called ourselves), Kacy Walcott, hosted a wine-and-cheese fundraiser for a charity dear to her heart - lil raggamuffin summer camp. It is a wonderful camp for children, ages five to 19, in Middleton, Jamaica, that helps to develop skills training for youths.
Walcott, the proud CEO of Kacy's Chateau, hosted the intimate gathering at BIN 26. It was a group of about 50 persons, very new to the wonders of the world of wines, but had 100 per cent conversion rate by the end of the night.
Kacy's Chateau specialises in the creation of luxury gift packages centered around an exotic wine theme. After pulling from her network of great philanthropists to put together this event, the ambiance was set for nothing short of superb.
As if the seven different wines, ranging from extremely dry to very sweet, were not enough, chef Nathelee Johns from the Christ the Redeemer Human Resource Centre, complemented it all with just the right dishes.
You have probably sampled her food before as chef Johns has catered for many functions, but what you may not know is that her real passion is teaching youngsters about the joys of cooking and she does this under the umbrella of the St Patrick's Foundation.
The recipes below were actually prepared by three of her star pupils, Ricardo Clarke, Suzette Powell and Takalani Townsend. To top it off, on Wednesdays she assists with catering for the elderly as a part of the outreach programme.
I have an affinity for dry wine, so while they were all top notch, my favourite was the Cupcake Sauvignon Blanc.
What was great was seeing and hearing the feedback from the 'newbies' as they enjoyed the selction and information they were being fed. These were the Goats do Roam white, rose and red wines; a Pearly Bay's sweet white. Rose and reds were provided by BetCo and Wray & Nephew. A lovely assortment of cheeses provided by CPJ accompanied each pouring. They included: Horseradish cheddar cheese (sooooo delicious and with a zing!), champagne cheddar cheese (tasted like a million bucks), Baby Swiss (like savoury butter), Havarti with Dill (wonderfully refreshing), Muenster orange cheese (creamy and scrumptious) and white cheddar cheese (tangy, creamy goodness).
Easy Guavaluscious Chicken Wings

2 lb [color:4ea3=blue !important][color:4ea3=blue !important]chicken [color:4ea3=blue !important]wings
1 pack guavaluscious [color:4ea3=blue !important][color:4ea3=blue !important]sauce
3 cloves garlic, finely chopped
1 tsp salt
Method
1. Marinate [color:4ea3=blue !important][color:4ea3=blue !important]chicken with seasoning for 30 minutes in refrigerator.
2. Preheat oven to 375 degrees. Place chicken on a single layer in a baking tray, cover and bake for 15 minutes.
3. Uncover and bake for another 15 minutes basting with sauce.
Paired with Goats do Roam White Rose.
Pineapple chicken kabob
2 lb boneless [color:4ea3=blue !important][color:4ea3=blue !important]chicken [color:4ea3=blue !important]breast
1 tsp salt
1 tsp pepper
1 country pepper, minced
3 cloves garlic, minced
1 medium green, red and yellow sweet pepper - cut into 1 inch pieces
1 large red and yellow onion, cut into 1 inch pieces
Bamboo skewers soaked in water
2 cups pineapples, cut into 1 inch pieces
Sauce
2 cup pineapple juice
2tsp white pepper
1tsp salt
3 tbs olive oil
3tsp corn starch
Method
1. Preheat oven to 350C. Wash chicken breast and cut into 2 inch pieces
2. Season chicken with salt, peppers, and garlic.
3. Thread chicken with onions, peppers and pineapple. Layer on a baking sheet and brush each kabob with oil.
4. Bake for 15 minutes.
5. Combine sauce ingredients except cornstarch, and simmer for a few minutes. Add cornstarch to thicken and serve
Paired with Goats do Roam White.
Callaloo Quiche
2 bundle callaloo, leaves cut up
1 medium onion chopped
1 oz country pepper
2 cloves garlic, minced
For sauce
2 tbs margarine
4 tbs flour
8 ozs cheddar cheese
2 cup milk
3 eggs
I medium grated onion
1 tsp salt
Pastry
16oz flour
4oz shortening
4oz margarine
¹/⁴ cup ice water
1 tsp salt
Method
1. Make crust first by combining flour and salt in a medium mixing bowl. Cut in the shortening and butter. Slowly add the ice water and mix together. Chill until ready to use.
2. Sauté onion, pepper and garlic for one minute, add callaloo and sauté for another three minutes, set to cool.
3. In a saucepan, cook butter and flour. Add milk, whisking to avoid lumps, add cheese, salt and white pepper, and cook for 2 minutes.
4. Fold callaloo and eggs.
5. Roll out dough and place in a pie dish. Spread callaloo mixture and bake for 15-20 minutes until set. Slice and serve warm
Paired with cupcake Sauvignon Blanc
Vibes Cuisine, which has partnered with The Gleaner's Food to present the best offering in popular food and lifestyle, airs on CVM-TV at 6:30 p.m. on Thursdays and at 8:35 a.m. on Wednesdays. Encore presentations air Sundays at 8 p.m. on Flow 100. Like our recipes? Then 'like' Vibes Cuisine TV on Facebook.