VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 88 of 139

Vice Chancelier-Argentier Athol Smith, Officier Kolleen Russell, and Chambellan Provincial/Bailli Derek Elder. Appleton Estate BY KERRI-ANNE RECKORD, Vice Chargée de Presse THE JAMAICA BAILLIAGE traveled by motor coach on March 18, 2018 to the Joy Spence Appleton Estate Rum Experience in Nassau Valley. Having crafted fine rums for 250-plus years, the sugar estate and distillery are the oldest in Jamaica. Senior Manager/Professionnel du Vin Debbian Spence-Minott greeted attendees with a cocktail made with Appleton Estate Signature Blend, ginger beer, and Angostura bitters. The group watched a short film and took a tour of the distillery and surround- ing lush property, learning a great deal about the estate's his- tory and rum-making processes. The tasting room was directed by Master Blender Joy Spence, who is the first woman in the spirits industry to hold the "Master" title, which she received in 1997. She led attendees in tasting several estate-produced rums. After this infor- mative introduction to this specialized world, diners were treated to a sumptu- ous six-course lunch prepared by Chef Gariel Ferguson and his team. Each dish was paired with an ambrosial rum cocktail. The hands-down culinary favorite was the wet sugar-glazed pork belly. Everyone agreed that it had been a fantastic event that was well worth the trip. Thank you to the talented team at Joy Spence Appleton Estate Rum Experience. Vive la Chaîne! G JAMAICA Joy Spence Appleton Estate Rum Experience March 18, 2018 SWEET CORN CHOWDER Appleton Estate X-Ale BOK CHOY Seasonal Aromatics, Smoked Beets, Otaheite Apples, Molasses Vinaigrette The Peach Estate FREE-RANGE CHICKEN Spiced Pumpkin Purée, Charred Scallion Compote The Peach Estate WET SUGAR-GLAZED PORK BELLY Cane Vinegar-Pickled Vegetables, Bacon-Scotch Bonnet Marmalade Appleton Estate Jamaican Honey Soother WARM BREAD PUDDING White Rum Ice Cream, Burnt Salted Caramel Appleton Estate 12-Year- Old Reserve Blend Maître Hôtelier Antoinette Chen, Chevalier Patrick Smith, Novia McDonald-Whyte, and Chevalier Peter Glaze. Professionnel du Vin Chesna Haber and Master Blender Joy Spence. Dame Nicole Lewis, Chevalier Steven Marston, and Dame Gia Abraham. Professionnel du Vin Chesna Haber, Senior Manager/ Professionnel du Vin Debbian Spence-Minott, and Vice Chargée de Presse Kerri-Anne Reckord. Dame Debbie Stewart and Chevalier Duncan Stewart. Chef Gariel Ferguson. Appleton Estate bartenders. Rum tasting. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 87

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