The annual fund-raiser — A Great House Affair — hosted Thursday last on the East Lawns of Devon House by the Friends of Devon House Philanthropic Committee certainly lived up to culinary expectations.
Four award-winning Jamaican chefs: Colin Hylton, Celeste Gordon, Dennis McIntosh and Alecia Woodbine-James in settings created by multi-award-winning event stylist Ann Marie Wyss presented an impressive five-course meal. Thursday Life takes you behind the scenes.
Guests await their first course. (PHOTOGRAPHER: GARFIELD ROBINSON)
Colin Hylton's Ceviche of Smoked Marlin, Demitasse of Ackee Bisque, and Deboned Pig's Tail.
Chef Colin Hylton plates his opening trio.
Alecia Woodbine-James's Orange Chiffon and Hazelnut Napolean.
From left: Customer Experience and Training Manager at ATL Unbeatable, Marie Matthews, Business Developer with Trafalgar Travel Limited Natalie Henriques, her mother Yvonne Henriques, MegaMart Director Dawn Azan, President of Yes Golf Donald Chong, Research Nurse and Project Coordinator at the Tropical Medicine Research Institute, Annabelle Nunes, Managing Director at Spaces Jamaica Limited Janelle Pantry and Regional Sales Manager at Virgin Atlantic Reina Hinds are all set to enjoy Dennis McIntosh’s Pan-Seared Caribbean Chicken, Lobster and Callaloo Roulade.
Executive Chef Dennis McIntosh's Pan-Seared Caribbean Chicken, Lobster and Callaloo Roulade.
First Course: Opening Trio Chef Colin Hylton
Ceviche of Smoked Marlin with Avocado and Marinated Tomatoes. Demitasse of Ackee Bisque with Breadfruit Croutons. Deboned Pig's Tail with Fuji and Granny Smith Apples. Bonterra Sauvignon Blanc.
Second Course: Chef Celeste Gordon
Coconut-crusted Fish with Julienne Salad and Scotch Bonnet Drizzle with Pimento and Coconut-Infused Bread Pudding. Fetzer Valley Oaks Chardonnay.
Third Course: "Sweet Life Jamaica"
Passion Fruit Sorbet
Fourth Course: Executive Chef Dennis McIntosh
Pan-seared Caribbean Chicken Lobster and Callaloo Roulade. Oven-Roasted Tomato and Rosemary Sauce. Pumpkin Puree and Parsley Potato. Bonterra Pinot Noir.
Fifth Course: Chef Alecia Woodbine-James
Orange Chiffon embedded with Coconut Bavarian and Lemon Gelee served with Sorrel Chutney. Hazelnut Napolean drizzled with Coffee Anglaise. Fetzer Riesling.
Four award-winning Jamaican chefs: Colin Hylton, Celeste Gordon, Dennis McIntosh and Alecia Woodbine-James in settings created by multi-award-winning event stylist Ann Marie Wyss presented an impressive five-course meal. Thursday Life takes you behind the scenes.
Guests await their first course. (PHOTOGRAPHER: GARFIELD ROBINSON)
Colin Hylton's Ceviche of Smoked Marlin, Demitasse of Ackee Bisque, and Deboned Pig's Tail.
Chef Colin Hylton plates his opening trio.
Alecia Woodbine-James's Orange Chiffon and Hazelnut Napolean.
From left: Customer Experience and Training Manager at ATL Unbeatable, Marie Matthews, Business Developer with Trafalgar Travel Limited Natalie Henriques, her mother Yvonne Henriques, MegaMart Director Dawn Azan, President of Yes Golf Donald Chong, Research Nurse and Project Coordinator at the Tropical Medicine Research Institute, Annabelle Nunes, Managing Director at Spaces Jamaica Limited Janelle Pantry and Regional Sales Manager at Virgin Atlantic Reina Hinds are all set to enjoy Dennis McIntosh’s Pan-Seared Caribbean Chicken, Lobster and Callaloo Roulade.
Executive Chef Dennis McIntosh's Pan-Seared Caribbean Chicken, Lobster and Callaloo Roulade.
        Guests await their first course. (PHOTOGRAPHER: GARFIELD ROBINSON) #slideshowtoggler, #slideshowtoggler a, #slideshowtoggler img {filter:none !important;zoom:normal !important}  1/6 |
Ceviche of Smoked Marlin with Avocado and Marinated Tomatoes. Demitasse of Ackee Bisque with Breadfruit Croutons. Deboned Pig's Tail with Fuji and Granny Smith Apples. Bonterra Sauvignon Blanc.
Second Course: Chef Celeste Gordon
Coconut-crusted Fish with Julienne Salad and Scotch Bonnet Drizzle with Pimento and Coconut-Infused Bread Pudding. Fetzer Valley Oaks Chardonnay.
Third Course: "Sweet Life Jamaica"
Passion Fruit Sorbet
Fourth Course: Executive Chef Dennis McIntosh
Pan-seared Caribbean Chicken Lobster and Callaloo Roulade. Oven-Roasted Tomato and Rosemary Sauce. Pumpkin Puree and Parsley Potato. Bonterra Pinot Noir.
Fifth Course: Chef Alecia Woodbine-James
Orange Chiffon embedded with Coconut Bavarian and Lemon Gelee served with Sorrel Chutney. Hazelnut Napolean drizzled with Coffee Anglaise. Fetzer Riesling.
