Events / Dinner

Savoring Jamaica

Wed, November 07, 2018

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Hugh "Chef Irie" Sinclair

Chef Irie Spice, Inc., Fort Lauderdale, FL

Noel Cunningham

Cuisine by Noel, Winnipeg, Manitoba, Canada

Gariel Ferguson

The Rib Kage, Kingston, Jamaica

Colin Hylton

Guilt Trip Limited, Kingston, Jamaica

Robin Lim Lumsden

Belcour Preserves Ltd., Kingston, Jamaica

Christina Simonitsch

Simo's Bread & Catering, St. James, Jamaica

Calling all lovers of Jamaica’s decadent, diverse, and delicious cuisine! At this Beard House dinner, guests will enjoy authentic Jamaican flair, signature Appleton Estate Rum cocktails, and an extraordinary menu crafted by a team of the island’s top toques—no airfare required.

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Hors d’Oeuvre

Oxtail Arancini with Brown Butter–Bean Purée

Ackee–Saltfish Wontons

Smoked Marlin Vol-au-Vents with Housemade Pepper Jelly

Pimento–Roasted Beef Tenderloin Crostini with Sorrel Preserves and Chèvre

Joy's Signature Appleton Estate Cocktail > Appleton Estate Reserve Blend with Ginger Ale, Orange, Angostura Bitters, and Orange Peel

Noel's 876 Appleton Estate Rum Cocktails 

Gaza Creeper Appleton Estate Rum Cocktails


For the Table > Herbed Focaccia with Cinnamon–Honey Butter and Smoky Jerk Butter

Roasted Pumpkin–Coconut Bisque

Snapper en Papillote with Coconut Rundown Sauce, Belcour Honey Mustard Pepper Sauce, Ginger Crisp, Green Beans, Garlic–Cassava Bread Bammy, and Fried Plantains

Baron Herzog Sauvignon Blanc 2015

Braised 50-Year-Old Rum Barrel–Smoked Pork Belly with Charred Sweet Potatoes, Pickled June Plum–Papaya Relish, Spiced Wet Sugar Gastrique, and Chicharrón

P. Harrell Wines Three Fifteen Zinfandel 2013

Roasted Masala-Spiced Goat Chops with Coconut–Plantain Purée, Callaloo Dumplings, Scotch Bonnet–Jackfruit Drizzle, and Jackfruit Dust

Darjean Jones Merlot 2014

Sweet Nyammins > Dark Chocolate, Spice-Roasted Banana, Walnut Praline, Sesame Shards, Appleton Rum, Passion Fruit Gelée, Condensed Milk Jackfruit, and Coconut-Crusted Sablé

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