Stirring The Pot @ SeaSide Dutchie

Counting Down To The 20th Staging Of The Jamaica Observer Table Talk Food Awards, Thursday, May 31, 2018

Thursday, April 19, 2018

Print this page Email A Friend!

Our #StirringThePot2018 culinary escapade commenced at SeaSide Dutchie at Alterry Beach, Priory St Ann. As we disembarked the bus and made our way to the restaurant we were met by salty yet refreshing sea breeze kisses and caressing rays of sunshine on our skin setting the tone for the warm and welcoming atmosphere that would follow. Adding to the another-day-in paradise experience was what the judges referenced as “Jamaica-in-a-cup”. Though it lacked a signature name, it didn't need one. Its ingredients were june plum and a hint of Scotch bonnet pepper — a not-so-typical ingredient but one that perfectly balanced the subtly sweet june plum.

The second welcome drink was what the mixologist called a Blue Moon — pineapple and cranberry juice, Blue Curaçao and Johnnie Walker Black — a perfect complement to the translucent baby blue Caribbean Sea.

Hunger pangs now upon us, it was time for our SeaSide Dutchie Sunday lunch. From the bar we entered the rustic log cabin dining room where the sea breeze provided the necessary cooling. Soup was served first with options of Swim Around (seafood), goat head, Rasta (Ital) Man and cream of pumpkin, all served in the signature dutchie.

The Rasta Man Red Peas Soup would, we reckon, get a passing nod from Sagicor Bank CEO Chorvelle Johnson — it was described by guest judge Saffiya King as “more than just soup... it was an experience. The peas, yam, spices and the consistency created a flavourful and textural diversity in my mouth... a surprisingly satisfying start to the mains. Not to mention, it was served in a mini Dutch pot!”

A sideboard of curated Dutch pots with tempting offerings of ackee and salt fish spring rolls, red wine-braised oxtail, farmer's-style jerk pork drizzled with a sorrel sauce, brown stew fish, yard-style jerk chicken with a tamarind glaze and sweet and sticky wings with a hint of molasses (which kept many returning for seconds and thirds) were but a few of the dishes that sat atop a tropically adorned table, highlighted by beams of sunlight. Absolute bliss!

Dessert, so often an anticlimax, was on Sunday, April 15, the pièce de résistance. The BEST bread pudding, ever! Crowned with a Scotch bonnet panna cotta and drizzled with white rum and Baileys rum cream.

Our votes are in; we await your feedback.

Now you can read the Jamaica Observer ePaper anytime, anywhere. The Jamaica Observer ePaper is available to you at home or at work, and is the same edition as the printed copy available at




1. We welcome reader comments on the top stories of the day. Some comments may be republished on the website or in the newspaper � email addresses will not be published.

2. Please understand that comments are moderated and it is not always possible to publish all that have been submitted. We will, however, try to publish comments that are representative of all received.

3. We ask that comments are civil and free of libellous or hateful material. Also please stick to the topic under discussion.

4. Please do not write in block capitals since this makes your comment hard to read.

5. Please don't use the comments to advertise. However, our advertising department can be more than accommodating if emailed:

6. If readers wish to report offensive comments, suggest a correction or share a story then please email:

7. Lastly, read our Terms and Conditions and Privacy Policy

comments powered by Disqus



Today's Cartoon

Click image to view full size editorial cartoon