On Sunday, July 8, Grace Kitchens in conjunction with Downsound Entertainment previewed some of the items that the brand will serve in the food hall at Reggae Sumfest between July 15 and 22. Executed by Christian Sweeney, executive chef, Fuzion Food Services, the menu showcased some of Grace’s best items. The Red Stripe bar was stocked with sorrel, lemon paradise, light and original Red Stripe beers; Grace coconut water, Tropical Rhythms, D&G sodas and Catherine’s Peak water.
Guests mingled in the courtyard of Downsound HQ while noshing on an array of fare. On offer was a selection of pasta, meat, fish and side dishes. There were Grace tuna and sweetcorn pasta, Grace jerk chicken pasta and Grace jerk veggie pasta. Sweet and spicy buffalo wings, jerk pan hot dogs and jerk stuffed whole snapper. Rounding out the meal were butter almond festivals and Scotch bonnet buttered sweet corn.
The pasta had an expertly made béchamel — it was creamy, had a mild jerk flavour and the veggies and the chicken were fresh and well-cooked. The hot dogs (marinated in jerk seasoning) were very appetising but would have been a sure knockout were the buns toasted or steamed. The wings were very yummy and Thursday Food broke all the rules of etiquette by licking its fingers; they were that good. The stuffed snapper, roasted whole in aluminium foil, was filled with fresh herbs, earthy callaloo and al dente carrots. However, it would have benefited from being served fresh off the grill as the butter began to congeal in the foil wrapper.
The corn was flavourful and slick with butter. And, just when you thought you’ve had every variation of festival there is, Chef Sweeney turns up with a buttered almond version. Nuanced with nutty flavour and perfectly fried, you’ll want the recipe.
As a parting gift, guests were given an insulated cup and a VIP pass that entitles them to unlimited soup and one full meal from Grace on any Sumfest night of their choosing.
This sneak peek of Grace’s Sumfest food offerings along with ice-cold Red Stripe was a good way to spend a Sunday afternoon.