"Taste of Jamaica"

## Taste of Jamaica: A Five-Course Culinary Journey

### 1. Amuse-Bouche: Ackee and Saltfish Fritter with Scotch Bonnet Aioli

• Description: A bite-sized, crispy fritter showcasing Jamaica's national dish. The creamy ackee and savory saltfish are brightened by a hint of heat from a delicate Scotch Bonnet aioli.
• Wine Pairing:
• Wine: Prosecco (Extra Dry or Brut)
• Why: The crisp effervescence and subtle fruit notes of Prosecco will cleanse the palate and cut through the richness of the fritter. Its inherent slight sweetness (even in "extra dry") can also balance the gentle spice of the Scotch Bonnet.

### 2. Soup: "Pepperpot" Soup with Callaloo and Smoked Turkey

• Description: A hearty and flavorful soup, a refined take on the traditional Jamaican Pepperpot. This version features vibrant callaloo (a leafy green similar to spinach), tender smoked turkey, and a medley of root vegetables, gently spiced with thyme and a touch of pimento.
• Wine Pairing:
• Wine: Sauvignon Blanc (from Marlborough, New Zealand)
• Why: The bright acidity and herbaceous notes (like gooseberry, passionfruit, and a hint of bell pepper) of a New Zealand Sauvignon Blanc will complement the green flavors of the callaloo and the smokiness of the turkey without overpowering the delicate spices.

### 3. Salad: Roasted Breadfruit and Arugula Salad with Tamarind Vinaigrette and Grilled Shrimp

• Description: A refreshing salad featuring roasted breadfruit, which offers a unique starchy sweetness and creamy texture. It's tossed with peppery arugula, juicy grilled shrimp, and a tangy tamarind vinaigrette, offering a delightful balance of flavors and textures.
• Wine Pairing:
• Wine: Albariño (from Rías Baixas, Spain)
• Why: Albariño's bright acidity, saline minerality, and notes of stone fruit (like peach and apricot) and citrus will beautifully complement the sweetness of the breadfruit, the brininess of the shrimp, and the tang of the tamarind.

### 4. Main Course: Oxtail and Butter Bean Stew with Coconut Rice & Peas and Plantain Gratin

• Description: A classic Jamaican comfort food elevated. Tender oxtail slow-cooked to perfection in a rich, savory gravy with creamy butter beans. Served alongside fragrant coconut rice and peas (rice cooked with kidney beans and coconut milk) and a sweet, caramelized plantain gratin.
• Wine Pairing:
• Wine: Syrah/Shiraz (from Northern Rhône, France or Barossa Valley, Australia)
• Why: A full-bodied Syrah (from Rhône) or Shiraz (from Australia) with its dark fruit flavors (blackberry, plum), peppery notes, and often a hint of smoky spice will stand up beautifully to the rich, hearty oxtail. The wine's structure will also complement the earthy rice and the sweetness of the plantain.
• Alternative for a slightly less bold option: A Zinfandel could also work well for its fruitiness and spice.

### 5. Dessert: Sorrel Cheesecake with Ginger-Lime Coulis

• Description: A unique and vibrant dessert that incorporates the distinct tartness of sorrel (hibiscus), often used in Jamaican holiday drinks, into a creamy cheesecake. It's brightened by a zesty ginger-lime coulis.
• Wine Pairing:
• Wine: Moscato d'Asti (Italy)
• Why: The light fizziness, sweet floral and peach notes, and low alcohol content of Moscato d'Asti make it an ideal pairing for fruit-based and creamy desserts. It will complement the tartness of the sorrel and the brightness of the ginger-lime without being overly heavy.

This menu offers a diverse exploration of Jamaican flavors, from traditional staples to refined interpretations, ensuring a memorable "Taste of Jamaica" experience for everyone.

## Refreshment Bar:

• A selection of freshly brewed Coffee
• Assorted Teas
• Refreshing Lemon Water

Secure Your Seat for an Unforgettable Culinary Experience!
Join Wednesdays Angels & Chef Gary W. Irvin II for An Evening Celebrating Jamaican Cuisine—a night of exquisite flavors, masterfully paired wines, and warm hospitality.
Ticket Options:

• Prepay & Save: Secure your ticket in advance for $39.95 per person.
• Dinner Night Ticket: If paying the night of the event, tickets are $49.95 per person.
• RSVP Option: Prefer to hold your spot? You can RSVP to reserve your seat.

Important Reservation Policy:

• Non-Attendance Fee: If you RSVP but do not attend, a $100.00 reservation absentee fee will apply, which must be paid before attending any future events.
• Changes & Cancellations: You may adjust your RSVP up to 48 hours prior to the event. After this window, your reservation is locked to ensure fairness in seating availability.

We look forward to hosting you for an incredible evening of fine dining and great company! 🍷✨