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Volume I, Issue I 2014

RSVP at Toscanini’s Italian Restaurant .

Check Inn at Royalton White Sands

Health & Wealth in 4 Easy Steps Indulge In This


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DWAYNE WATKINS PHOTOGRAPHY Te a m DW P S t u d i o s

w w w.i l ovete a m d w p.c o m


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CONTENTS


EAT.

DRINK.

LIVE.

LOVE. .

12. How to Make Our

16. Decanted:

60. Kitchen Aid: Our

Cover & Chef Check

Robert Mondavi Private Selection

Kitchen

20. The Sweetest

64. Indulging With:

Seduction

48. Stoli Lemonade

Melanie Schwapp

22. The Purity of Sweet

50. BSc. In Bartending at Blend Bar

70. To Market to

Potato Pudding

24. Roast Pork and

56. Health & Wealth in

76. Check ‘Inn’:

Chutney Sandwich

4 Easy Steps

Royalton White Sands Resort

26. R.S.V.P.:

80. Foodgasm 82. Indulge In This 84. Coffee Corner – The Perfect Cup of Coffee

Market

Toscanini’s Italian Restaurant

34. Ring My Bell [Peppers]

36. Sat’Deh Soup 40. Road Trip: to Lamb’s River ISSUE I • 2014

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Publisher's Note They say that, “A family that eats together stays together”.

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come from a family that eats together every chance we get. I'm not sure if food is the result of us coming together, or if it's the reason we come together, but food has played a big part in our family for many years, and we're very passionate about it! Growing up with almost an entire family working in the food industry, you come to have an appreciation of how much goes into making a meal. With a family background in baking, ice cream and agriculture, my childhood memories are all over the average menu, but my favorite has to be the days when my sister and I would quietly eat the middle out of a steaming hot hardo bread in the back of the car on the way home from school. My love for good food has only grown with age and experience. These days, many weekends are filled with hours in the kitchen or on the grill trying something new. Time spent there is therapeutic and though it can be exhaustive, it is honest and rewarding. Indulge is a way to share my love and passion for really good food. I hope it will bring your friends and families together the way it has brought mine and inspire you to pick up a cook book to try a new recipe, even if it’s your first time in the kitchen. I hope it inspires you to take that road trip off the beaten path to experience something unique and authentically Jamaican and to support our home-grown and imported talent in restaurants and hotels across our beautiful island. I hope you’ll INDULGE, and experience the world through your taste buds! I thank David, Tania and the Select Brands team for taking this journey with me. It’s been a pleasure. Michelle, Dwayne and the B3 team you are an amazing bunch, talented beyond words and I thank you for turning this crazy idea into a beautiful magazine. So far, it’s been more than I could have imagined and I can’t wait for the next one! Most of all, though, I want to thank my Dad, the original family foodie, for introducing and teaching me almost everything I know about food. One day I hope to share these experiences with my kids and hopefully they’ll love food and all the joy it brings every bit as much as I do. Happy Reading!

- Matthew Lyn, CB Group

ISSUE I • 2014

Editor In Chief

Michelle Gordon Photography Director

Dwayne Watkins

Art Director & Layout Designer

Dwayne Jureidini Creative Consultant

Kimberley Dunkley-Mullings Stylist

Aiesha Panton

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• Contributors

Angelie Spencer Debra Taylor Joni Wedderburn Kameicka Lewis Kimberley Dunkley -Mullings Michelle Gordon Monique Upton Contributing Photographers

Gabriel Heron

• Special Thanks To:

Angelie Spencer Beth Marzouca Karl Hart Oji Ja Ja PG Ricci Tiffany Lue Printed in Jamaica by

Pear Tree Press Telephone: (876) 926-5859 Copyright © 2014 CB Foods Limited. All rights reserved. All material in this magazine may not be reproduced, displayed, modified or distributed without the express prior written permission of CB Foods Limited.

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Publisher's Note

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e are so proud to be a part of INDULGE! This is an exciting step in the Caribbean’s Food & Wine industry – one that is fast becoming a force to be reckoned with on the world stage. Jamaican food and Jamaican chefs are representing well on an international level; whether at the acclaimed South Beach Wine & Food Festival, or through partnering with celebrity chefs Guy Fieri from the US, Marco Pierre White from the UK and famed Japanese Chef Nobu. The emergence of several local foodie events, television programs and blogs, are all further testament to the growing popularity of a regional food and wine lifestyle. The foodie appetite has been whet over the years with epic calendar events such as the Jamaica Observer Food Awards and our national Restaurant Week, which sees some 40,000 diners living locally and eating globally. The indulgence in, and love of eating and drinking is what we are all about, but INDULGE the magazine, is so much more than that. It is filled with features on scrumptious foods, amazing wines and outstanding spirits. It’s where you’ll come to celebrate the pure enjoyment of life. We live and breathe these experiences, and we’re on a mission to find the most exciting places and newest trends for your reading pleasure. We invite you to INDULGE in the diversity of our island and the Caribbean; it never ceases to amaze. We really do have it all, and hope that with each issue, the journeys we take will encourage you to experiment a little more, live outside your comfort zone and try new experiences. Indulge even further as you experiment with different foods, and taste new wines and spirits. Join us on this journey of sweet indulgence -throughout our island Jamaica, across the Caribbean and indeed, around the world. Enjoy our first issue while you eat, drink, live, love and always, INDULGE. It’s all good!

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- Tania McConnell, Select Brands

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How to Make Our Cover CHEF: OJI JAJA • COVER STYLING: AIESHA PANTON PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS

Take a walk on the wild side of your next pork dish with Peppercorn Crusted Pork Chop. Long introduction not necessary; Delectable. Succulent. Extraordinary.

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 You Will Need: »» 8 Oz Copperwood pork chops »» ¼ Cup white rum »» 1 Tbsp white peppercorn (coarse ground) »» 1 Tsp vegetable oil »» Salt to taste

 Method Of Preparation Drench pork chops in white rum for 01 approximately ten (10) minutes. Remove from rum and pat dry

Season with peppercorns and salt and 02 brush lightly with vegetable oil

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Heat cast iron skillet and sear the pork chops until golden brown on each side

Pre-heat oven to broil, remove meat from 04 stove-top and place in oven for approximately seven (7) minutes

Remove from oven and allow meat to rest 05 for three (3) minutes before serving with your

choice of side.

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IMPORTED FROM “COUNTRY” If you're interested in knowing where your food comes from... If you believe in feeding your loved ones only safe foods and... If your health is important to you, it's our pleasure to meet you. We are Copperwood Pork - The Premium Jamaican Pork

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LEANER. CLEANER. MORE TENDER!


Chef Check

PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS

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ji Jaja is an Executive Culinary Artist who honed his skills at one of the world’s foremost luxury hotel chains, The Ritz Carlton, both in Jamaica and the United States. Prior to spending a total of six (6) years with The Ritz Carlton Hotel Company, Oji started his culinary journey at the Runaway Bay HEART Academy in Jamaica and then later at Johnson & Wales University in Florida. His personal dictum, “where love, passion and skill work together to create a masterpiece”, describes the path he has set for himself to revolutionize the culinary landscape. Oji is the owner of Ashebre, a catering house dedicated to a premium culinary experience. “Establishing Ashebre has been the most rewarding experience to date, and it pleases me to know that I am putting out great food that is appreciated and loved by others. Oji has had the honour of cooking for The First Lady of the United States of America, Michelle Obama on her visit to "Eatonville" Restaurant in Washington DC. He has been nominated for several awards by the Jamaica Observer for Caterer Of The Year, Chef Of The Year and recently received the award for Culinary Innovator in honour of "Jamaica 50" (Jamaica's 50th year of independence).

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Decanted

Robert Mondavi Wines W PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS

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Robert Mondavi Private Selection Cabernet Sauvignon Chardonnay Merlot Pinot Grigio Pinot Noir

inemaking requires an almost magical combination of skills: farming, chemistry, highly tuned taste buds, and gut instinct. It takes patience, persistence, and faith – in your vines, in nature, and in the ability to make it all come together deliciously. Doing it in a traditional winegrowing region is one thing. But doing it in California’s cool, damp Central Coast is a whole other basket of grapes. In Robert Mondavi’s vineyards in the Central Coast, it’s foggy, windy, cool, and damp, with a break of afternoon sunlight, pretty much every day. It’s beautiful in a rough ‘n’ tumble kind of way. But for grapes, it’s paradise. In such an environment, grapes grow slowly, with plenty of time to build deep, pure flavors, bright acid, and elegant wine textures. From Chardonnay to Cabernet, the delicious benefits of those just-right conditions come shining through in glass after glass of Robert Mondavi’s wines. The wines of Robert Mondavi Private Selection embrace the best characteristics of California’s Central Coast - the unique geography and climate - that reveal themselves in the distinctive character of their wines.

Source: www.robertmondavi.com

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Commercial. Liability. Residential. Auto. Marine.

myguardiangroup.com

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Maximum insurance coverage for all areas of your life At Guardian General, whether it is Commercial, Liability, Residential, Auto or Marine, we will always take care of all the things you care for, so that you and your family Live Safe. Contact 1.888.468.3474

live easy.


Decanted

Blackstone B

HOW COOL IS THIS?

Winemaker’s Select PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS

lackstone Merlot Winemaker’s Select 2010 is a blend of 82% Merlot, 4% Petite Sirah, 10% Syrah, 2% Cabernet Sauvignon, 1% Cabernet Franc and 1% Rubired. According to the winemaker, Blackstone Merlot is “a blend of premium fruit sourced from high quality wine growing regions throughout California.” Depending on the vintage, this wine may be labeled Blackstone Winemakers Select Merlot or Blackstone Merlot. .

The WineSearcher’s Score: 83/100

Wine Barrel Sunglasses Call it fine recycling if you will, but the purveyors of Robert Mondavi wines, have come up with an innovative way to extend the life of their wine barrels. After aging their Central Coast wines, the used oak barrels are transformed into new, must-have accessories of special edition sunglasses! Forming part of a chic collaboration with California based eyewear designer Woodzee, the Robert Mondavi brand spreads it’s wings (or better yet, grows its vines) to impact a new market. Inspired by the sun-drenched vineyards, and in tune with the beauty of nature, RM and Woodzee have created a great new product. The unique frames are stylish, yet versatile enough to wear casually during the day, or make a statement when enjoying a glass of wine with friends at night. The frames have a distinctive red tint from aging the Coastal Crush Red blend. The classic frame shape featured in the novel design is flattering on both men and women and is available in four lens colors: bronze, grey, reflective blue and reflective gold. The lenses are polarized with 100% UV400 protection and each pair bears a barrel logo on the temple, indicative of its recycled material. Now this is how you do cool, and conscious at the same time! www.woodzee.com

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AUTHENTIC. EXCLUSI VE. UNIQUE. .

AND F UN!

150 wines & spirits • 60 delicious cheeses & gourmet foods • scrumptious menu • ideal gifts

CHEESE • WINE • BISTRO • SPECIALTY FOODS

Shop 2, Sovereign North ISSUE I • 2014

. 29 Barbican Road, Kingston 6, Jamaica . 876.632.5500 . delicious@uncorkedjamaica.com Taste Is Everything INDULGE

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The Sweetest Seduction

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BY JONI WEDDERBURN

Smartly dressed in the sleekest of designs, the seducer exudes an unmatched air of confidence and most have little choice but to take notice. No longer able to fight the irresistible charms, an admirer quickly swoops in to make her move. Unable to hold back, she rips away the covers and exposes a dark, smooth and perfectly textured shape. Firmly planted on her tongue, the sweet flavor slowly melts in her mouth and flirts with her taste buds. Long renowned for its aphrodisiac qualities, today, chocolate has become synonymous with romance and love. With Valentine’s Day just behind us, ever wonder where the practice of giving chocolate to our lovers came from in the first place?

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alentine’s Day was born during the medieval period when knights would give roses and sing songs for their maidens. It wasn’t until the 19th century, however, that the practice of gifting lovers with chocolate became commonplace on the day that celebrated love. In the 1840s, the Victorians showered each other with expensive and elaborate gifts to show their affection. An enterprising Richard Cadbury, who perfected a tasty “eating chocolate”, saw this as a business opportunity and started to promote his new products by selling them in beautifully designed, heart-shaped boxes with images of roses and Cupid. Valentine’s Day is now globally recognized but some cultures have put their own spin on incorporating chocolate into the tradition. In Italy, the preferred gift is Baci Perugina, a chocolate covered hazelnut, accompanied by a note with romantic poems written in four different languages. That’s a big score for chocolate, hazelnut and Rosetta Stone! In South Korea, it’s actually the women who are expected to give a large gift of chocolates to their sweethearts. Ladies, isn’t that a good enough reason to stay put in Jamaica? Similarly, Japanese women purchase chocolates for men but the type of chocolate given depends on the relationship. “Chō-giri choko” or “extremely obligatory chocolate” (aka buying chocolate for men you don’t like but feel bad for) and “Giri-choko” or “obligation chocolate” (for your relatives and the “friend zone” men in your life) are given when there is no romantic interest. Meanwhile ‘honmei-choko’ (favorite chocolate) is bought for lovers, boyfriends and husbands, with very special companions receiving a “slaved over an oven because I adore you” homemade chocolate. They say variety is the spice of life and with the assortment of chocolate goodies now available, there are plenty of ways to add some pizzazz to your love life. From scrumptious white chocolate to mouthwatering milk chocolate to chocolate infused dishes: cakes, tarts, fondue and soufflés, there are so many ways this tasty treat can make for a sultry affair!

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The Purity of (sweet) Potato Pudding .

BY MONIQUE UPTON • PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS


HELL A TOP, HELL A BOTTOM,

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Hallelujah IN THE MIDDLE!”

f you know anything about old time Jamaican sweet treats, then this phrase may ring familiar. Maybe from a grandmother, an old aunt from the country, or perhaps a recipe passed down through the generations, capturing the essence of a true Jamaican dessert favourite; sweet potato pudding. I didn’t grow up in the countryside, but the strong influence of not just my parents, but also aunts, uncles and grandparents, would leave the average person questioning my birthplace. I love all things ‘country’; Jamaica-country that is. There is a simplicity about life in the country, devoid of frills and fanciness, that appeals to my purist side. I think it’s the ‘less is more’ theory that I love. So, pair this love of simplicity, with an inherent desire for the finer things in life, and we get a perfect paradox of norms. Just on the outskirts of Priory, St. Ann, hidden in plain sight, is a shop called Jus Cool. A simple, non-descript shop, that serves a potato pudding that’s anything but ‘ jus cool’. Having your pudding served immediately out of the pot, is a risky, but necessary rite of passage for anyone eating this pudding. It’s hot, and I’m not talking about a regular ‘hot’. This is the kind of ‘hot’, that although your better sense tells you will burn, your adventurous sense insists on taking the plunge. You take a tiny bite, ever so gingerly, and confirm what you had suspected all along. It’s pudding paradise. Baked to perfection in a solid iron ‘dutchie’ for one hour, sandwiched between mounds of fiery black coal, you are suddenly plunged into memories of childhood past. 13 years after returning to Jamaica from Florida, Ionie and Edgar Wallace share with us their ‘trump card’ that sees them delighting Jamaican taste buds in two locations, Priory and Ocho Rios, both in the parish of St. Ann. Potato pudding is popular in Jamaica. And with so many variations, there must be something special about this one that makes Jus Cool

ISSUE I • 2014

a staple on the to-do lists of so many from near and far. So what’s the secret ingredient? “There’s nothing secret about our delicious pudding. It’s all about simplicity. Less is more. We use pure, simple and fresh ingredients to make the batter each day. We use sweet potato that is grown in pure, well-tilled soil, so our base ingredient is pure, and naturally sweet.” says Ionie, who dubs herself the official taster. She loves her business, and relishes the fact that they pay incredible attention to how the pudding is prepared. “From the grating of potatoes, to the weight of the coal…it all matters. If the coal is too lightweight, it will blow out quickly and the middle of the pudding will flop. Depending on the weight of the coal, we know how long the pudding will take to bake. We don’t take any details for granted because all of those factors affect the taste.”

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he sweet scent of the pudding accompanies me home. I’m expecting company at 7. I leave the tranquility of the countryside behind, and return to my Kingston abode, quietly powered by gadgets and buttons. Dinner guests now sated, my perfect pudding, (baked not in the fancy kitchen of a Michelin Star Chef, but by coal fire on sidewalk in semi-rural Jamaica), sits enticingly atop my dessert table. Pure and simple. Fancy that, Jamaica’s finest, for Jamaica’s finest.

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Roast Pork and Chutney Sandwich BY ANGELIE SPENCER • PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS • STYLING: AIESHA PANTON

Busy is the new norm for so many of us today, but that’s certainly no excuse for short-changing on great tasting food. I’ve created the perfect PORKIE, aka –a quickie sandwich for pork lovers. And if you’re not yet a porkie…you may very well convert after tasting this easy-to-prepare, 10 minute piece of perfection!

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Ingredients:

discovered Caribbean Broiler’s delicious Copperwood Pork, in its juicy, succulent, perfectly seasoned goodness. So the Copperwood Pork makes up my Spicy Pork and Chutney Sandwich, the perfect pairing of spicy pork and sweet mango. This sandwich is so easy to make, as Copperwood has removed the guess work of how to achieve the perfect tasting pork. Here is how to make THE PERFECT PORKIE:

»» 1 freshly baked multigrain baguette »» 1 lb. Sliced Pork »» 4 oz. Cheddar cheese »» 2 oz. Chutney. I used mango, however, sorrel or any other chutney works just as well »» 1 head fresh romaine lettuce (washed and drained)

Directions: Warm (but not toast) baguette 01 in the oven and slice it lengthwise

02

Spread chutney generously over the baguette

Grate cheese and sprinkle/spread on 03 one half of the baguette

04 Arrange pork slices atop cheese 05 And top that with lettuce 06 Close sandwich, secure with sandwich picks, slice diagonally and serve

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Enjoy this sweet and spicy delight that's serves perfectly for lunch or dinner, which can be paired with fries or your favourite chips. Angelie Spencer is one of Jamaica’s go-to-gurus on all things D-I-Y. From cooking and baking, to décor, to design, check Angelie first for tips, advice and incredible ideas! Email her at angeliespencer@me.com

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RSVP

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Toscanini’s Italian Restaurant

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BY MICHELLE GORDON • PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS

If you've ever eaten at Toscanini's just outside of Ocho Rios Jamaica, you’ll have an appreciation for the perfect combination of simplicity and authenticity.  With a menu indigenous to a land thousands of miles away, each bite of any item on the menu, has the ability to transport you directly to the province of Parma, comfortably seated at the table of Italy’s finest.  To that vision of perfection, add the mastery of Jamaica’s favourite Italian adopted son, Chef Pierluigi Ricci, and you’re sure to be taken on a culinary adventure you’ll not soon forget.  ISSUE I • 2014

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alling in love with Jamaica is not difficult. Many have done so in the past, and many more will follow suit in the future. PG, as he’s popularly known, took the fall some 15 years ago, and with the restaurant business in his blood, he and his sister Lella, did what came naturally. They opened Toscanini’s.

When in Jamaica, Eat Like Jamaicans Do

As a staunch supporter of local farmers and fishermen, the concept of importing seafood to Jamaica is almost blasphemous to PG. Jamaica is after all, the land of sun, sand and sea.   “I’ve lived all over including other Caribbean islands and I’m yet to see another country with such an amazing source of seafood and ground produce.  Jamaica is so blessed.” His love of seafood is what inspires the daily menus.  “We use locally sourced products from fishermen who provide a wide variety of seafood daily, so everything is fresh. Whilst our menu is Italian, we strike a beautiful balance with inspiration from the land. Our fresh pumpkin ravioli is made from scratch with

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I’VE LIVED ALL OVER INCLUDING OTHER CARIBBEAN ISLANDS AND I’M YET TO SEE ANOTHER .

COUNTRY

an amazing source of seafood and ground produce. WITH SUCH

JAMAICA IS

SO BLESSED.”

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a Jamaican pumpkin like no other in the world. I have never worked with a better pumpkin! It’s rich from the soil, full of goodness and free from chemicals.” The ravioli,  fennel jam and  arugula pesto are just some of the locally sourced and inspired creations. “There is so much goodness in what we have naturally, and we’re celebrating that in our menu”.

To Thine Own Self Be True The son of a restaurant owner, PG knew his way around the kitchen from a very early age.    “I am very passionate about food. I am an artist, and creativity is what I’m about.”  Given the most basic ingredients, PG comes alive to create culinary masterpieces. Knowing the restaurant business is not limited to the kitchen. There is no question that the balance of power rests in the meal, but it’s the coming together of all the elements, that creates that lasting impression.  It’s in presenting and perfecting the experience. “I have a vested interest in each guest who eats at our table. No one is to leave Toscanini’s unsated. I really want our guests to enjoy being here.”    If there ever was a way to fuse fine dining with a casual ambience, then they’ve hit the mark at Toscanini.  There is something about enjoying a meal in genuine comfort.

“Fanciness has it’s time and place, but I really prefer a casual dining experience, focused on the food experience, and the comfort of home”, offers Ricci.   A flexible and fluid menu gives Toscanini diners a taste of local freshness. A fusion of all local ingredients culminating in a burst of passion, flavours and mind-blowing taste. “I call my farmers and fishers in the morning, and they make deliveries in the afternoon.” Simple and stressfree merchandising. “If there’s no tuna available that day, then we get something else – there’s always fish in the ocean”, laughs PG. His laugh is more telling than his words. He genuinely loves what he does. His eyes dance with excitement when recalling tales of his 140 lb tuna that wowed his patrons on a evening when there was not an empty chair in sight.  

Consistency is Key When a patron of your restaurant tells you that a dish tastes exactly the way he remembered it, 8 years ago, count it a compliment. And that’s no accident. “There’s a way to do things right each time, and that’s what we do. Each time.” Meal preparation is fined tuned and reliant on procedure and proper training, not guessing and spelling.  Under PG’s guidance, staff is trained to know food and wine. And then, they learn the next most

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important thing – about the customer.  They learn to pre-empt and meet the needs of each patron who sits to dine. This they do with pride and zeal, as they do their part in etching a place in the memory of each guest. For an authentic taste of Italy right here in Jamaica, visit Toscanini on your next visit to St. Ann, and be sure to tell him you’re there to Indulge! .

Toscanini Italian Restaurant & Bar Harmony Hall Tower St. Mary, Jamaica 876-975-4785

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Walkerswood is an international brand name, synonymous with quality Caribbean foods. Most famous for their export line of seasonings, the brand’s reputation now ranks high as one of Jamaica’s top producers of premium farm vegetables. Local farmers have a consistent outlet for produce, and consumers, both local and global, benefit from another superior Jamaican product.

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BY MICHELLE GORDON • PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS SHOT ON LOCATION: WALKERSWOOD FARM, ST. ANN

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W

hile our friends in India and Australia call them capsicum (generally the ‘hot’ version), and those in North America refer to them as bell peppers, we here in Jamaica label them as sweet peppers. They are after all, sweet, and certainly not to be mistaken with their fiery cousins from the "Scotchish" land of Bonnets. We cook them, we eat them raw. We garnish with them, and we stuff them. But how much do we really know about this vegetable?

Did You Know? »»

All bell peppers are green before the colour changes?

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It takes 6 weeks to go from seed to plant

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It takes 8 weeks to go from plant to harvest for green peppers, and 12 weeks for coloured peppers

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The primary substance that controls “hotness” in peppers is called capsaicin.

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»»

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The white flesh of the pepper is rich in flavonoids (immune system booster), and is both edible and quite tasty. Always wash sweet peppers in cold water. Exposure to hot or warm water reduces the antioxidant value properties of the vegetable.

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Sweet peppers can be stored for up to 10 days; but only if unwashed and kept in the vegetable compartment of your refrigerator. Sweet or bell peppers come in a variety of vivid colors ranging from green, red, yellow, orange, purple, brown to black.

»»

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Sweet or bell peppers get their name from their characteristic bell shape, and naturally sweet taste.

They are very low in calories and fats, and are a rich source of vitamin-C. The riper the pepper, the more vitamin-C you’ll get from it.

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SAT’DEH SOUP

BY JONI WEDDERBURN • PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS • STYLED BY: KARL HART SHOT ON LOCATION: THE PANTRY, KINGSTON, JAMAICA

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Mondays to Fridays are a blur of early morning jolts out of bed, mad scrambles to leave the house on time and countless hours fidgeting through a sea of slow moving traffic. Work is an overbearing instructor who is never satisfied, constantly throwing a barrage of projects, meetings and unreasonable deadlines our way. For the weary warrior, our meagre reward is a few glorious days away from it all, a much anticipated break from the monotony and stress. All hail the arrival of the weekend!

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hat better way to unwind and rejuvenate the sou l than with a smoldering hot bowl of soup? Gather your week’s leftover meat and allow it to simmer in a large pot; cut up some pumpkin, cho cho and yam to add to the mix. No Sat’deh soup is really complete without yummy dumplings and a dash of pimento, salt, scallion, thyme, pepper and garlic “fi nice up di flava”. As the heat extracts juices from the various ingredients, it gives rise to an irresistibly mouthwatering aroma, which quickly spreads throughout the home, an early signal to its residents that a tasty dish awaits them. The fire dies down and portions generously dealt. Though anxious to devour the appetizing, liquid goodness, the sizzling temperature and high risk of burnt tongues, forces diners to sip slowly and savour the intense interaction of explosive spices, tender, juicy meat and scrumptious, ground provisions. The soups we so love and identify as inherently Jamaican are actually a fusion of cuisines from the Arawaks, Spanish, British and Africans. Fish tea, cow and chicken foot, and red peas soup arose from

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SOUPS ARE

the combination of Amerindian stock pots made of shellf ish and meats with British stews cooked with vegetables, tubers and dumplings. As Africans streamed into the island at the height of the transatlantic slave trade, they looked to utilize their unique cooking techniques to creatively blend the provisions they brought with them on their journey: yam, coco and okra, with the food supplies provided by their masters. With limited rations, one pot meals, such as soups, became a diet staple. Some of the hearty soups prepared were so thick that you could stick a spoon in them and it would stand on its own, a feat that coined memorable names “ jam an stan’ up” and “poon tan up”. Later, Ital food, popularized by Rastafarians, birthed vegetable stews called “sips”, which were infused with coconut milk, lime juice and hot pepper.

CONSIDERED TO BE

Hearty

AND OFFER A SENSE OF COMFORT.”

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oup continues to be a big part of the island’s storied culinary heritage in modern day Jamaica. An economical option, soups can be easily shared for large numbers of people at big celebrations, from Christmas gatherings to “dead yard” where it is an expected menu item and can help to limit food waste with its use of leftovers. In Jamaican households, it’s the preferred remedy of choice to settle upset tummies. Soup has also become an important mainstay at social events offering a quick, reliable means to sober up partygoers before they hit the roads to head back home. Many still believe mannish water, also known as “Power Water” or “Goat Head Soup” is a powerful aphrodisiac capable of providing a boost for male prowess. And of course, when the temperatures dip in the country, albeit slightly, nothing nourishes and warms the body better than a cup of soup. “Soups are considered to be hearty and offer a sense of comfort,” explains chef Karl Hart, Executive Chef and Owner of The Pantry Caterers. “Jamaicans love soup because it is a tradition, just like rice and peas, it is an important part of family meals,” he shared.

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Lamb's R i ver

Road Trip to Lamb’s River

With Dominic and Kathryn Pearson PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS

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Somewhere far in the west, close to the setting sun, is a quaint little town, inhabited by fewer people than found in the audience of The Voice. This charming town is also home to a sacred tradition of brick-oven-roasted, crispy-on-the-outside, succulent-on-theinside stuffed pigs, which attract diners from near and far. The food is divine and the town is called Lamb’s River. ISSUE I • 2014

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s we creep through the winding mountainside, I think how good it feels to be out of the hustle and bustle of Kingston, if only for a short time. We love to travel, my wife and I; we are the proverbial dry land tourists, explorers and discoverers. Very often, we jump into our car in search of somewhere new to see, something special to eat and different people to meet. A sense of adventure and a love of food, formed the basis of our relationship in the first place, and it’s become somewhat of a tradition for us. Realizing that there is as much fun in the journey as there is in the destination, we look forward to our weekend escapades with much anticipation. So, here we are en route to Lamb’s River, in Westmoreland. For the past 15 years or more, as a part of my family Christmas Day ritual, a Lambs River pig would arrive early in the afternoon. As youngsters, we’d get a chance to steal a taste or two, and then have to endure the wait of several more hours until dinner was served – near torture for a bunch of hungry young folks, but today, with the perfect accomplice by my side, I am only too happy to hit the road in search of this coveted pig. Adventure, and good food awaits us. Lamb’s River is a small town almost midway between Savanna La Mar and Montego Bay. It could be an easy 3-hour drive from Kingston, or more, depending on who’s driving. Chances are, you won’t find Lamb’s River on Google maps. To get there, some good old-fashioned directions will help. You know the type? “Pass di big tree in the road, then look for an old red cross sign painted on the wall, if you see a gas station you gone too far.” You may get lost, but you will not forget how to get there the second time around. The roads are poor and the potholes are huge, so take your time, and your reward for doing so will be well worth the journey. By the time we arrive, we’re starving. We’d eaten little before arriving, in an attempt not to ruin our appetites. We had to ‘save space’ for the pig. Not that I needed to. I’m a self-professed pork addict. Done any style, there’s nothing I don’t like about ‘the other white meat.’ Jerked, Stewed, Baked, Fried; it really doesn’t matter. .

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ambs River greets us with the town centre teeming with people both young, old and in-between. Some sit idly by on nearby walls, while others were enjoying drink and company. It’s the perfect time to sit with a “Q”, some ice and a ginger ale, and really take in the vibe of this unique spot. Interestingly, we didn’t notice an actual river in Lambs River, as the name suggests. The truth is, with food being first on our priority list, we never really bothered to check. I can’t say I’m surprised though - just another gem of rural Jamaica where the town names often have very little to do with the actual places. Soon, there’s a noticeable shift in the mood of the people, as if in preparation for something, and I overhear a gentleman say, “ Si di firs’ one come out now.” In the distance a man approaches while balancing a small wooden box on his head. He’s

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swift and nimble, as he skillfully avoids slipping on the slick road. He is gladly welcomed by his eager patrons. The rain that had come down in torrents shortly before, did nothing to dampen the spirits of the town’s people. Nothing seems to thwart this nearly 50-year-old tradition. Each Saturday at 4pm, the townspeople gather in the square to dine on fresh-roasted pig. Devoid of most modern amenities, Lamb’s Rivers still enjoys the simplicity of old-time community camaraderie. Sometime during the Christmas season of 1966, Westmoreland native Beres Clark came up with a creative way of preparing his favourite meat, without jerking it as expected. He went heavy on natural seasonings, and decided to throw in some rice for good measure. He shared his dinner with his neighbours, and so began the tradition.

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he music and chatter from the four bars nearby, was quickly drowned by the barrage of orders for suckling pig. Though I had had this meal several times before, the authenticity of our today’s ‘dining room’, gave our experience a completely different feel. There was an energy; a vibe if you will, that went hand in hand with eating this pork straight of ‘out of the box’ - literally. I could almost smell each spice and each seasoning used to create this masterpiece. Before me, was my portion of a 60lb slow, brick oven-roasted, seasoned rice-stuffed, suckling pig, and it had the power to transport me in my mindseye, back to my family home for Christmas dinner. We were each handed a hefty, foil wrapped, 1lb pouch of deliciousness expertly carved up, weighed and served fresh off the scale. After watching our server in action, I decided that the scale on-hand, really was just for show. I suppose years of experience cutting and sharing the pig was enough to guarantee precise measurements to the exact ounce every single time. I was amazed! We wasted no time in eating the succulent combination of tender meat and aromatic rice stuffing, and we couldn’t help but emit satisfying “hmms” and “yums” from the bursts of flavours that were tantalizing our taste buds. The crispy skin gave way to perfectly tender and flavourful meat, and the rice stuffing added another layer of texture to an already pleased palate. The Saturday tradition of this small town has re-ignited our passion for culinary adventures and at the end of the evening, I could easily commiserate with the pigs. I too, was stuffed, and happily so.

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Stoli Lemonade PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS • STYLING: AIESHA PANTON

There are few drinks as refreshing as a nice homemade lemonade. Now, transform that refreshing lemonade with a relaxing cocktail, sit back, and enjoy!

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Fresh Squeezed Lemonade »» 1 cup brown or granulated sugar »» (can reduce to 3/4 cup) »» 6 large lemons/limes »» 3 to 4 cups cold water (to dilute)

01

Dissolve the sugar by adding a little water and heating in a saucepan. Ensure sugar is completely dissolved.

02 Juice lemons/limes. Combine lemons/limes and dissolved 03 sugar in a pitcher, then add 3 to 4 cups of cold water to taste. If the lemonade is too sweet, add small portions of lemon juice.

Stoli Lemonade »» 1.5 oz. Stoli Original »» 4 oz. Lemonade (made above) »» 2 Slices of Lemon

Easy To Mix Fill a rock glass with ice and pour in lemonade mixture and portioned Stoli. Add your fresh lemon slices, stir and enjoy! Try Raspberry-Flavoured Stoli Vodka for a unique and delicious twist to your lemonade.

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A cocktail bar is universally recognized as a place of coming together and social escape. Every good cocktail bar should score high points in the following 3 basic categories, earning their...

BSc in Bartending

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PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS • STYLING: AIESHA PANTON • SHOT ON LOCATION: BLEND BAR AT THE JAMAICA PEGASUS

Best Products Great consideration should be given to stocking the best quality spirits, beverages and fresh ingredients. From top shelf spirits, to everyday liquors, an assortment is critical to cater to varying patrons.

Service Bar staff must be well trained demonstrating not only expertise in their field, but also a passion for the job. Bartending, like any other service industry that caters to the entertainment and emotional needs of the customer, requires employees who are keen to serve, and understand service to be an honourable deed.

Consistency If a customer returns to your bar for their favourite cocktail, they are sure to expect the same standard every time. Fluctuation in consistency is guaranteed to drive even loyal customers away.


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Bar Essentials - Timeless Tools Maintaining a good bar requires the right bartender, and of course, the right tools. Here are a few that just about any bartender will find use for once patrons are in his bar.

Glasses

Measuring Tools

Citrus Juicer

There’s nothing worse than being served your favourite drink, in the wrong glass. Suddenly, your drink no longer tastes the way it should. Your bar should have an extensive collection of clean, clear glasses fit for serving all types of cocktails and beverages.

Many bartenders are gifted with the ability to ‘guesstimate’ accurate measurements. Many, but certainly not all. So for those who don’t, measuring devices such as measuring spoons and jiggers, will get the job done.

This handy instrument helps you to extract the very last drop of juice from your oranges, limes, and grapefruits.

Electric Blender

This is the easy-to-clean, must-have tool that every bar ought to have for hygienic preparation of beverage garnishes. Cutting boards with a juice groove, make the cleanup process that much easier.

Many cocktails are best made using some of the powerful settings found on a blender. Puree, mix, frappe, grind, stir, aerate, chop...so many options! So blend away for a quick and easy way to satisfy your customers needs.

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Cutting Board

Corkscrew Necessary for opening all corked bottles of wine. Many professional corkscrews are also equipped with bottle-openers.

Shakers Its name is self-explanatory, and so is its purpose. They’re used for mixing drinks well and then pouring them into glasses for consumption.

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day dreaming. .

Baked in Jamaica

Distributed by:

379 Spanish Town Road • Kingston 11, Jamaica W.I. Tel: (876) 758-3777 – 8 • Fax: (876) 758-3779 • Getit@selectbrandsja.com www.selectbrandsja.com • www.facebook.com/SelectBrandsJa www.tortugarumcakes.com


Food & Wine Are A

Match Made In Indulge Heaven! T BY DEBRA TAYLOR

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he basic concept of pairing wine and food is to complement and enhance the aroma and flavors of both the food and wine. However, there are general guidelines to help one select the perfect wine to enhance a meal. Take these points into consideration.

»» BALANCE. Wine should not overpower food, and food should not overpower wine. Pair light-bodied wines with lighter foods/lightly flavored dishes, and full-bodied wines with heartier, more flavorful dishes.

»» DOMINANT FOOD F L AVOR . Consider the most dominant food f lavor. It’s usually the sauce or the seasonings

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rather than the meat. E.g., chicken with a lemon butter sauce will work with a more delicate wine to play off the sauce than bbq chicken.

»»

MIRRORING. A great food and wine match is to mirror the characteristics of the food in the wine. E.g., a jammy, berry-flavoured Zinfandel is perfect with a rich meat and bbq sauce because the flavour of the wine is mirrored in the flavour of the sauce.

»»

CONTR ASTING. A wine that contrasts the flavor of the food (versus mirroring it) can create an amazing taste sensation. E.g., pairing a lowalcohol, fruity wine like riesling with a spicy Jamaican Jerk dishes will both frame and tame the spicy flavors.

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THINK REGIONAL. Regional wine styles are developed to compliment the cuisine of that area, so you won't go wrong pairing Italian cuisine with Italian wine.

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CONSIDER ACID, SUGA R, A ND TANNIN. Wine by itself tastes differently than when it is paired with food. This is because elements in wine interact with food to provide taste sensations (similar to spices). Acidity in food can make a wine taste bland, sweet foods make wines seem drier, and tannic wines go great with dishes high in protein (protein coats the mouth and makes the tannins in the wine seem soft and smooth).

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WINE MAKES EVERY MEAL AN OCCASION, EVERY TABLE MORE ELEGANT, EVERY DAY MORE

Civilized.

~ Andre Simon, "Commonsense of Wine"

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REMEMBER THE ALCOHOL. Alcohol content can have a huge impact on how wine tastes with food. This is so true when eating spicy foods, as alcohol intensifies spice. Pair with sweeter wines as the sweetness cools the heat of the spice. But the most important thing to remember when pairing our wine with food is…do what tastes good to you.

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For your enjoyment, see the chart below of suggested food and wine pairings:

Red Wine

INDULGE with these pairings

Merlot

Duck, pork, lamb, beef, turkey, roast chicken, hearty cheeses, pasta with meat sauce

Cabernet Sauvignon

Grilled and roasted beef or venison, aged cheeses, meaty, full-bodied foods, game meats (e.g. Duck)

Pinot Noir

Lamb, grilled red meats, roast chicken, duck, pork, game birds, salmon, hearty pastas and Italian-style pasta with tomato sauce

Chianti

Italian cuisine, tomatoes, braised rabbit

Zinfandel

Grilled red meats, pastas, pizzas, ribs and hearty winter dishes cooked with tomato sauce

White Wine

INDULGE with these pairings

Pinot Grigio

Poached or sautéed chicken, white fleshed fish, turkey, quail, or pheasant, summer fruits, and antipasto

Chardonnay

Seafood with rich sauces, pasta with creamy sauces, sauces with lemon accents, creamy soups, and seafood salads

Sauvignon Blanc

Poached, sautéed or lightly grilled chicken, fish, shellfish, vegetables, light or delicate salads, soups or pastas

Riesling

Poached or lightly sautéed chicken, fish or vegetable, spicy foods

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Health & Wealth In 4 Easy Steps JUICES BY D'LYSHH - WWW.FACEBOOK.COM/DLYSHH • PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS

We love food and wine! But every once in a while, we can do with a little inner cleanse; a personal purification process if you will. Unknown to many is the fact that you can detox effectively while you continue to eat, just as long as you eliminate the foods and other substances that interfere with the detoxification process. Make sure you check with your doctor before you start any detox, and drink A LOT of water. Here are 2 simple recipes to get you started on you detox journey to physical Health & Wealth.


Ultimate Green Juice

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Ingredients »» 1 bunch of kale »» 1 bunch of broccoli »» 3-4 stalks of celery and leaves »» 1 green apple »» 1-inch piece of ginger »» 2 cucumbers (unpeeled)

Directions

01

Wash and dry all ingredients.

Juice individually into 02 one container, combining juices

Place juice in the 03 freezer to chill for a few minutes

04 Drink and enjoy!

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D’Tox Juice Ingredients »» 2 medium beets, cut into chunks or wedges »» 2 large carrots »» 1 apple, cut into chunks »» 1 large cucumber »» 1 inch piece of ginger

Directions

01

Wash and dry all ingredients.

Juice individually into 02 one container, combining juices

Place juice in the 03 freezer to chill for a few minutes

04 Drink and enjoy!

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Our Kitchen

BY ANGELIE SPENCER • PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS • STYLING: AIESHA PANTON

The kitchen is the heart of the home. It's not just the place for preparing, cooking and eating family meals — it is also used for entertaining guests, baking and decorating cakes. We bore all this in mind when we started our remodel.

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ur first decision was kitchen style/cabinet finish. Our kitchen has no windows so we went with a light and bright finish; white or off-white. This colour palette dictated a Classic kitchen style; timeless and flexible. This comes with other givens, such as neutral color palettes and simple, unfussy details. Sure, a classic kitchen may seem too safe for the individualist and too ornate for the modern minimalist, but for me it's like jeans and a white tank top: add a beaded necklace and heels or ballet flats and a black blazer and you can make the look your own.


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or me, the design is in the detail, so to the flat almond finish we added a coffee glaze for texture and dimension and arches were added to soften the hard lines of the cabinets. We further embellished the cabinetry with wood appliqués, that were added to the arches and wooden spindle columns, added to the arches, the wooden spindle columns and the corners of the lower cabinets, giving them a furniturelike appearance. And speaking of countertops, we chose solid granite, not just for the beauty of it, but for the unequalled durability. Granite is scratch-resistant, rock-solid and adds a

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touch of luxury in your home. That's what makes it the preferred choice for the most beautiful hard-working kitchens. Standard upper cabinet measure 30-inches in height and are 18 inches above the countertop, this allows for people of average height to comfortably reach the top shelf of the cabinets. But what does one do with all that wasted space above these cabinets that just gather dust and junk? Our solution was to take the cabinets all the way to the ceiling, by installing smaller cabinets above the upper cabinets, that house those items that only get used once or twice a year for special occasions. They give the kitchen a

grand and finished look and serve the dual purpose of beauty and function. The layout of your kitchen has to be top on your plans when remodeling. For every kitchen to function efficiently you must have “The Work Triangle”. This is the (triangular) space created between the sink, the stove and the refrigerator. The idea is that when these three elements are in close (but not too close) proximity to one other, the kitchen will run efficiently. And this we've proven is so very true as it was perfectly accomplished in our kitchen. Ideally, no leg of the triangle should be less than 4 feet apart and no more than 9 feet, so as long as your kitchen has the

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The Pot Filler Standard in almost every industrial kitchen is a pot filler. It’s a convenient tool in a well-used kitchen, that lends itself to an efficient and organized workspace. But pot-fillers are fast becoming a staple in the kitchens of private homes, especially those where entertaining is high on the list of priorities.  

space, you should try to accomplish this. Once you've settled on style and layout, it’s time for the bells and whistles, the other elements that complete the look and function of your kitchen and this comes by way of the tiles, backsplash, sinks, faucets, appliances and pulls. We chose a neutral tile for the floors and brown marble accent tiles to add design and dimension to the floors and backsplash. To compliment the coffee glaze on the cabinets, we chose the “oil-rubbed bronze” finish for handles and pulls as well as the pot filler. Beautiful and efficient stainless steel appliances and an apron front farmhouse sink, were chosen to bring a modern feel to the classic kitchen. Our kitchen is as functional as it is beautiful and we really couldn't be happier with the results.

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What Is A Pot Filler? It’s a wall-mounted (more often than not) kitchen faucet, installed near to your stove, which has retractable arms that extend out over the stove when you want to fill a pot and fold against the wall when not in use. Why Install Pot Filler? Here are 3 simple answers: »» It’s practical: Saves you from having to lug a pot filled with water to your stove.

»»

It saves time:  A wall-mounted pot filler helps you to multitask well in the kitchen.

»»

It looks good:  You want your kitchen to be a combination of beauty and brains, where your appliances and fixtures add both aesthetics and function.

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Indulging With

Melanie Schwapp PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS

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We’re INDULGING with Melanie Schwapp. Easily, one of the most beautiful women in Jamaica, Melanie is an Author, Landscaper and Designer. She’s a wine aficionado and certified F.B.P. (foodie by practice), who ranks high on our Style Quotient Calculator. We sit in with Melanie for a chat. So you’re home alone with hubby on a Friday night. What are you preparing for dinner?

Friday nights alone at home with hubby are generally non-existent since our greatest pleasure is sitting at the dining table with our children and chatting and eating till the cows come home. If hubby and I do spend an evening alone however, it’s usually the same routine as with the children - we love to grill outdoors on the weekend, so this usually involves marinating the meat from the evening before and grilling and eating outdoors. We grill any and everything, from fresh Wahoo fillets to lamb chops (my husband’s favourite). We even throw vegetables like eggplant and zucchini on the barbecue to capture that nice, smoky flavour. And always, our grilled meals have to be accompanied by an adventurous salad and pasta made with my homemade pesto sauce.

What’s playing in the background?

Playing in the background is always some Soca, definitely Bob Marley, and some oldies (Ernie Smith, Pluto Shervington, the Beatles).

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What’s in your glass?

I absolutely love wine, and I enjoy trying new ones. I have so many favourites, but right now the wine that’s usually in my glass is the Nobilo Sauvignon Blanc.

What effect does getting all dressed up do for your dining experience? Is it necessary?

I think getting dressed up for dinner is equal to placing garnishes on a serving platter - what a difference between a plain platter of meat, and one in which there are colours and textures to stimulate the mind and tastebuds. I think that dining is an experience that involves all the senses - sight, smell, taste.... all are important to the complete enjoyment of the meal and the memories that linger afterward. Feeling beautiful and sitting in front of someone who looks beautiful is a great enhancer to any meal, and most definitely to the romance!  .

Favorite kitchen gadget?

My favourite kitchen gadget is my black pepper grinder. There is no comparison to the flavour of freshly ground black pepper to a meal. And let’s not forget about my Rabbit wine opener since wine is a staple ingredient in many of my recipes.

What types of food do you enjoy preparing?

I love cooking very ethnic dishes with strong flavours. I find that recipes from India, South Africa and the Middle East are very straightforward, with robust, non-temperamental ingredients and cooking methods. I’m not a patient cook, so recipes that need too much kneading and souffle-ing and aerating don’t generally do well with me.

Do you have a favorite chef, local or otherwise?

It’s so hard to choose a favourite chef in Jamaica right now because our country’s food quality and service has shot up to a very high standard. My family has so many favourite restaurants, but if I had to choose a chef that I can always depend on to understand our taste, it would be Alessandra Bartollini of Cafe da Vinci. Ale could take the fin off a fish, or the nose off a cow, and make it into the greatest delicacy that would send you hunting for your own fish fins and cow noses. Coming from a seaside village in Italy, she understands Jamaicans’ desires for fresh, simple dishes and great wine. Right now I can’t get enough of her Tuna Tartare salad and

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Steak in Mushroom Cream sauce!

with a tip of olive oil and salt. Roast in heated oven till skin is blistered (about 30 – 40 minutes). Remove from heat and allow to cool. Peel the skin away and dice the flesh. Place in bowl. Cut a firm avocado into cubes and add to the bowl. Cut about 15 cherry tomatoes into halves (lengthways) and add to avocado and roasted pepper. Thinly slice 1/4 of a purple onion and 6 black, marinated olives and 6 fresh basil leaves and add to the other vegetables. Season with salt and black pepper and add 1/4 cup olive oil. Mix gently so that the avocado does not become mushy. Spoon the vegetables into individual ramekins (makes about 5) and place in refrigerator to set. While vegetables are setting, heat the oven to 350F. Cut the frozen goat cheese into 1/4″ thick slices and dip each slice into an egg wash (1 egg beaten with 1/4 cup water). Coat both sides of cheese with Italian  style Panko crumbs and place on a PAM sprayed baking sheet. When all cheese slices are coated, give them a light spray of PAM and place tray in oven. Bake for 15 minutes till crumbs are golden. On a serving dish, turn ramekins over so that the vegetables are released in the cup shape. Spoon 1tsp of Balsamic vinegar over each one, then top with the baked goat cheese. Serve immediately. .

Other than a hungry family, what inspires your cooking at home?

My cooking is always inspired by my travels - I cook mainly by taste, so when I travel and try new dishes, it is a challenge for me to try to replicate the meal when I return home. As a matter of fact, when we go out my children will often embarrassingly blurt, ‘You have to figure this one out, Mom! We want this one!’

Please share your favourite recipe Stacked Avocado and Cherry Tomato Salad

Place a roll of goat cheese into freezer while the rest of the salad is being made. Halve a large yellow sweet pepper and rub skin

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MY SECRET INDULGENCE IS NOT SO SECRET - EVERYONE WHO KNOWS ME KNOWS THAT

What’s your secret Indulgence

I Love ” Wine

My secret indulgence is not so secret - everyone who knows me knows that I love wine, and while everyone is ordering dessert, my preference is a last glass of wine. However, there is one thing I really do enjoy as a treat and it’s cheese - the smellier the better! Right now I’m in love with the Goat Brie at Uncorked. Put that on a Miss Birdie wheat cracker and you’ll immediately be on the fast track to heaven!

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To Market To Market BY KAMEICKA LEWIS • AERIAL PHOTO: GABRIEL HERON MARKET PHOTOS: DWAYNE WATKINS .

I ventured out most cautiously at the insistence of my colleague at work. She had promised me, (crossed heart and all), that a shopping trip to the market was exactly what I needed to cure my frustration at the vegetable aisle in the supermarket. I really had had enough of day-old produce and everincreasing prices. So I went.

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t didn’t take me long to fill my personal shopping bag, aka my pull-along suitcase. My friend had advised me to take it to ensure I could manage my purchases comfortably. Apparently, she knew that I’d ‘go to town’. Notwithstanding getting fresh, exciting produce to buy, I feasted my eyes on a visual vacation. The kamikaze of colours was simply amazing! The Coronation Market is the retail and wholesale hub for vendors of fresh fruit and vegetables from all across Jamaica. Friday evening into Saturday morning is ‘travel day’ to Kingston for scores of men and women who come to Jamaica’s capital in search of financial gain. What I didn’t expect was the array of non-food items. I was taken aback briefly, but managed to keep my eyes on the prize!

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A TRIP TO THE MARKET WAS EXACTLY WHAT I

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needed.”

ime to shop… and without the usual panic attack I normally experience as figures added up in my head. As I contemplated where to start, the variety and abundance suddenly made waking up at the crack of dawn all worth it. Between the beckoning from vendors, who were all apparently my “friends from when”, and the cart-men, who seemed to have learnt a trick or two from the robot taxi-men, my lack of sleep was by now a distant memory. I was ready. From oranges, claimed to be as sweet as sugar, and they certainly were, (goodbye sour oranges!), to spotless ripe bananas, that were actually ripe, as opposed to half green or the “fluxy” ones I had to contend with each week. My colleague, as much as I hate to admit it, was absolutely right. A trip to the market was exactly what I needed. There were plenty of green bananas too. And to pair with that nicely? Yellow heart yam. Top that off with some sweet potato. The amount of fresh green vegetables to choose from was out of this world. Not too bad for a “small” island. The lettuces were not predominately white, but richly coloured. Callaloo lined the stalls ready for Sunday morning breakfast, while the bright orange of the carrots, pumpkins and papayas popped, screaming “Look at me!”. Who could resist? There was enough tomato to supply the La Tomatina festival in Velencia, Spain, and then some. I could feel the nutrients enter my body already.

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s my pull-along bag began to pile up, I began to worry. I did not want to leave anything behind. Thus, I took a break, restacked, ensuring I maximized all the space I had, refreshed myself with some hydrating coconut water from a freshly chopped nut, and was back at it. The market was not short of spices and seasonings. I was warned to be very careful with the scotch bonnet pepper. “It nuh normal!”, I was told. So I nodded my head confirming I understood, and in turn would indeed be careful. There were piles of scallions that looked like haystacks. I bought enough for me and my neighbours, as I dreaded the thought of any going to waste. I was assured they certainly would not, as scores more of shoppers would fill the market soon. I thought it was already packed beyond capacity! The lot of onions, that were surprisingly not battered and bruised like what I was used to, almost brought me to tears…almost. Let’s say I was beyond satisfied. The notion of not being able to eat well and healthily in Jamaica during these “pressing times”, outside of spending an arm and a leg, is no more than an absurd myth! My trip to the market not only found me loading up on an unimaginable amount of healthy food produce, but I would also consider it to be quite the workout. Adding to that, it was an adventure I’d love to experience again, and between us, I did cave and get a few hangers here and a strainer there. It certainly opened my eyes to a great alternative and a world of possibilities.

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Check ‘Inn’

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Royalton White Sands Resort PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS

Whether it’s business travel, or some much-needed vacation time, we all want the comforts of home. Some place where we can relax and unwind, and even be pampered. Well we found it. The perfectly clichéd sun, sand and sea continue to affirm that there’s an indomitable force about this tiny island, so big and overwhelming, that it lures visitors from every corner of our globe to these shores. Journey with us as we ‘check inn’ at Royalton White Sands, and indulge in Jamaica’s newest destination resort for a little ‘All-In Luxury’. ISSUE I • 2014

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rom the moment you arrive, choices abound from their 5 restaurants and 6 bars. And if you so choose, relax in the comfort of your room and enjoy the convenience of 24 hour room service. Whether you opt for authentic Italian, Japanese cuisine or American-style Sports Bar, hunger is one thing that won’t affect you on your visit here. With menus exploring global culinary escapades, Royalton will be sure to excite your taste buds. Oozing with ultra-modern appeal, the royalton experience ‘enriches the senses’, and invites the guest to indulge in extravagance. Clean lines and euro-centric design create an engaging yet calming atmosphere. If you can manage to tear yourself away from your state-of-the-art dreambed (designed exclusively for Royalton), you’ve got to indulge in some of these great facilities!

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Free WiFi throughout the entire property keeps you connected throughout your entire stay – always a bonus, even if you’re trying to relax! For the kids and tweens, tons of activities are pinnacled by the splash pool! Your children will experience the true meaning of fun, adventure and comfort in a safe environment, while you indulge in a royal therapeutic spa treatment, bask in the perfection of a private lunch date, or get up close and personal with some rare underwater beauties while snorkeling. Want to step it up a notch? Try Royalton Diamond Club with exclusive access to dedicated butler service and premium offerings all around. Make your reservation today at www.royaltonwhitesandsresort.com

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FOODGASM BY JONI WEDDERBURN

Cupid, if you really want to spice things up, put down that arrow, you could really take someone’s eye out. Head for the kitchen instead. There are plenty of seemingly ordinary foods around the house that could easily add oomph to the bedroom, allegedly. Though the science of aphrodisiacs remains speculative, ancient tales, rumours, traditions and some crafty marketing, have helped to spread salacious tidbits about the ability to arouse libido and stimulate sexual desire. When you’re ready to get your lover in the mood, grab a plate and pile on some of the most popular aphrodisiac foods.

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10 Sweet As Honey During medieval times, a newly married couple would drink mead, an alcoholic beverage made from honey, for a month or one full cycle of the moon, hence the term ‘honeymoon’. Honey not only represented the sweetness of the new union but also helped to lift testosterone levels, which impact sex drive and orgasms in both men and women.

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BASIL: Ban Aw ful Sex In Life Men in ancient Rome found the scent of sweet basil so intoxicating that women would dust their breasts with powdered basil to excite their lovers. Not only does it have an aromatic smell and delicious taste, but basil also gets the heart racing.

Dr. Pepper King Montezuma of the Aztec empire used to infuse his chocolate drink with chili peppers to speed up his pulse just before he went to visit his concubines. In addition to alleviating chronic pain and promoting cardiovascular health, peppers stimulate endorphins, the brain’s feel good chemicals, and cause your body to mimic sexual arousal by swelling lips, boosting the heart rate and increasing perspiration.

Garlic: Repels Vampires and Low Sex Dri ve Garlic is said to increase blood circulation so much so that Tibetan monks were prohibited from eating it before entering a monastery because it would stir up sexual desire and passion. Garlic may get the blood pumping but it’s also causes bad breath so don’t forget to have a mint handy!

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Just a ‘FIG’ment of Your Fantasy Ancient Greeks viewed figs as sacred fruits associated with love and fertility; easy to understand since the sexually suggestive image of an open fig is likened to the appearance of female genitalia. With their high concentration of amino acids, figs are thought to stimulate libido and improve sexual stamina.

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By the 1920s and 30s in the US, crafty musicians were referring to phallicshaped bananas in their lyrics to not so subtly allude to sex. Bananas are chock full of potassium and Vitamin B, which are important for the production and proper functioning of sex hormones.

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Grow a Pear! During the Aztec empire, pear trees were called ‘ahuacatl’ aka the ‘testicle tree’. In addition to its similarity in appearance to male testicles, pears also contain folic acid, which breaks down protein to produce high levels of energy.

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Ever y thing’s Bet ter With Chocolate The Aztec ruler, Montezuma, reportedly drank 50 goblets of a chocolate beverage everyday to retain his sexual prowess. Chocolate contains anandamide, which triggers the release of dopamine, the brain’s pleasure chemical, as well as PEA and serotonin that produces a euphoric feeling.

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Is That a Banana in Your Pocket or Are You Happy to See Me?

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Going Nuts Samson didn’t just rely on his lustrous hair to seduce Delilah, but instead opted for almond tree branches to woo her. Not only have almonds been a symbol of fertility for centuries but the scent of almonds is said to arouse female passion.

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The Sex World is Your O yster Cassanova, the notoriously promiscuous 18th century lover, was said to have dined on 50 oysters for breakfast to prepare for seducing the ladies. Raw oysters are thought to first be regarded as aphrodisiacs not only because they resemble female genitalia but also due to the sucking required to eat them and their slippery texture. Oyster’s rich zinc content helps to produce sperm and increase libido.

With long standing legends and gossip surrounding popular aphrodisiacs, these, and other foods, have found an intriguing role in popular culture and societies across the globe. Since psychology plays a key role in sexual appetite perhaps the mere act of eating something exotic, expensive or resembling sex organs might just be what you need to get excited and in the mood.

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Cedar Bow l Embellished With Brass And Sterling Sil ver Domes by Designs By Bimi There are bowls, and then there are BOWLS! This beautiful adorned bowl will be sure to steal the show at any dinner party, no matter what you choose to serve in it. There’s no taking this piece lightly. (literally) It’s handmade from solid Jamaican cedar and embellished with brass and sterling silver domes. Impressive in weight, beauty, and functionality. Your salad has never been this sexy! www.designbimi.com

Mahogany & Brass Chunk y Ser vers by Design by BiMi These servers with oak handles and brass detailing, provide not just the perfect partner for your luxurious salad, but here you have an amazing statement piece. Talk about art in the kitchen! www.designbimi.com .

3 4 oz, 8 cup Chambord French Press Cof fee Maker by Bodum There’s little point in having a cup of coffee if it’s not a rich cup of coffee. And if you want a guaranteed rich cup of coffee, try the Chambord French Press Coffee Maker by BODEN. With years of experience and an extensive array of brewing options, they’ve perfected the traditional European-method of making coffee with a press pot and made it simple, convenient and affordable. www.bodum.com

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The Belcour Cookbook The Belcour Cookbook celebrates one Jamaican family’s legacy of love, food and hospitality. The French, Chinese and Jamaican family recipes reflect Jamaica’s rich and diverse cultural heritage and culinary landscape. The over 250 recipes and short vignettes act as both a snapshot of a personal history and a valuable manual for entertaining. www.belcourpreserves.com

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Indulge In This! Very often it’s the simple things in life that make living a little bit sweeter; and even more often than that, it’s those simple things that allow us to indulge in a world that adds the finer touch to our everyday living. Simple indulgence always sets new standards for lifestyle experiences. Here we share with you some of the everyday, sophisticated pleasures to enhance and satisfy your taste. Vinturi Red Wine Aerator Wine needs to breathe in order to open up and release its intended aromas; making it taste better. Wine-lovers the world over, will agree. This red wine aerator speeds up the process by instantly, and easily aerating wine for better bouquet, improved flavour, and a smoother finish. www.vinturi.com

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There’s just something about coffee. Whether it’s the morning cup that gets your day started, the midafternoon picker-upper, or a gentle night cap, a simple cup of coffee somehow holds the magical key to bliss. Dark-roasted, flavoured, light blend, cappuccino? There are several ways to brew a great cup of coffee; there is no single technique that’s right for everyone. Here are a few basic steps to ensure

The Perfect Cup of Coffee PHOTOGRAPHY: DWAYNE WATKINS - TEAMDWP STUDIOS STYLING: AIESHA PANTON

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Your Equipment Be sure to clean your coffee maker after each use. Simply rinse with clear, hot water – no harsh chemicals necessary. And then dry with an absorbent towel. Remove any residue especially coffee ground, which can impart a bitter, rancid flavor to future cups of coffee.

The Coffee As best as possible, purchase your coffee as soon after it has been roasted, and only purchase in small amounts; only as much as you can use in a given period of time. Fresh roasted coffee makes for the best cup of coffee. Ideally you should purchase your coffee fresh every 1-2 weeks.

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The Grind If you purchase whole bean coffee, always grind your beans as close to the brew time as possible. A burr or mill grinder is preferable because all of the coffee is ground to a consistent size.  A blade grinder is less preferable because some coffee will be ground more finely than the rest. If you normally grind your coffee at home with a blade grinder, try having it ground at the store with a burr grinder. You may be surprised at the difference! Never reuse your coffee grounds. Once brewed, the desirable coffee flavors have been extracted and only the bitter undesirable ones are left.

The Water Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine. If you are using tap water let it run a few seconds before filling your coffee pot. Be sure to use cold water. Do not use distilled or softened water.

Ratio of Coffee to Water Use the proper amount of coffee for every six ounces of water that is actually brewed, remembering that some water is lost to evaporation in certain brewing methods. A general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences. 

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QUICK TIPS »» Grind your beans just before brewing »» Never re-use your grounds »» 1 to 2 tablespoons of ground coffee for every six ounces of water »» Start your brew with cold water »» Do not reheat your coffee

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After Your Coffee Has Been Brewed, Enjoy the perfect cup of coffee immediately! Warm your coffee cup – it’ll help to maintain the warmth that much longer. Brewed coffee begins to lose its optimal taste moments after brewing so only brew as much coffee as will be consumed immediately. If you’re not going to have your coffee immediately after brewing, pour into an insulated thermos and use within 45 minutes. Savour your coffee! Smell the aroma, and ENJOY!!! Adapted in part from the NCA website. www.ncausa.org

JAMAICA BLUE MOUNTAIN COFFEE

Net Weight 340 g (12 oz)

Blue Mountain Coffee Venture

acidity, body and character - the result of hard work and dedication by growers and roasters. We are committed to ensuring the best product is available to you our treasured client by roasting to order and sampling each batch.

– The Home of Flamstead Estate Coffee

www.flamsteadestate.com

A Bit Of History….

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BREWING n 1728, the Governor of Jamaica, Sir & STORAGE We suggest 2 level tablespoons of our coffee to 170 ml (6 oz) of freshly filtered or spring water. Nicholas Lawes introduced Please coffee adjust proportions to individual taste. seedlings in the parish of St. Andrew. Coffee production was first reportedProduct at of jamaica Packed for: Flamstead, St. Andrew, in 1764 and quickly Blue Mountain Coffee Venture Limited 9 Courtney Walsh Drive, Kingston 10, Jamaica became the toast of the British Empire. Various Telephone (876) 906-8052 British Governors have owned sections of the Flamstead property and reveled in the high quality of the coffee produced at Flamstead. Flamstead’s natural conditions of even rainfall, excellent microclimate for coffee, and mist drenched slopes form the base for an excellent cup of coffee. Added to these advantages are the attention to detail in farm care and desire to produce the best coffee we can. After opening this package, store unused portion in an airtight container, in a cool dark place INGREDIENTS: 100% ARABICA COFFEE

Mfg. Date:

Best Before:

Batch Code:

Roasted & Packed by: Coffee Roasters of Jamaica

The Farm…

Enjoy Your Coffee, French Press Style Place 1 01 tablespoon of coffee

for every 6 ounces of water.

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Pour hot water over grounds let sit for 2 minutes. Ensure all grounds are wet.

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03 Then press.  Pour 04 immediately into a

cup and enjoy!

**Why two minutes? The ideal time to allow the water and coffee “chemicals” to interact.

Quality begins with proper site selection, and Blue Mountain Coffee Venture Farm standing 3,300 feet above sea level, oftentimes covered by the cool mists of the Blue Mountains, lies in an area traditionally associated with the production of high quality Jamaica Blue Mountain coffee.  Quality continues with careful selection and preparation of plant material. BMCV plants the Arabica Typica variety and pays special attention to sustainable agricultural practices to ensure water and soil conservation.

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