NJ Jerk Fest is only a few weeks away; the kickoff celebration has just begun. NJ Jerk Fest and Jerk Reserve hosted an exclusive private dinner and invited content creators to get a taste.
The experience was curated by Jerk Reserve’s founder, Chef Callender.
The 4-course meal paired with 4 different wines, with Sommelier Shamarie McDonald, explaining each pairing. Chef Callender prepared the meals and used the spices from the Jerk Reserve line to allow attendees to get an authentic taste of Jamaica.
The palate cleanser was the Amuse-Bouche. A compressed watermelon crudo infused with whipped feta, toasted coconut, Jerk Reserve Pepper Sand No.2, and Olive Oil. It was paired with Issa Rae’s wine Viarae Prosecco.
Next was a special spin on cornbread, called Cornbread Supreme. Infused with Gouda cheese, Jerk Reserve Everton Blend No.4, Truffle Honey, Vegan Caviar, herbed Creme Fraîche, Crispy Shallots, and Fresh Herbs. It was paired with a dry, crisp white wine called Burgans Albariño.
Up next was the main course and the introductions of the red wines. Chef Callender served Jerk Shank that had been slow-cooking for 12 hours. The meat was marinated in Jerk Reserve Adassa OG Blend No. 14, a coconut coffee-jerk reduction, served with a Parmesan Potato Pave and Broccolini. The vibrant French red wine, Domaine De La Chapelle Bizot Beaujolais, was its pair.
Last but certainly not least was the dessert. Guests were served 11th Hour Bread Pudding served with Vanilla Ice Cream, Jerk Reserve Marcia Boogie Blend No.8, infused with a mocha drizzle, and orange zest. This dish was paired with Apothic Cabernet Sauvignon with rich notes of blackberry, cherry, and vanilla.
To get a taste of all of these delicious foods and more, make sure you attend NJ Jerk Fest in East Brunswick, New Jersey, at Middlesex County Fairgrounds on Sunday, May 24. Tickets are still available.
