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ACME: The public is invited to partake in a tribute to Northern Michigan’s seasonal employees from Jamaica, when Grand Traverse Resort and Spa’s Aerie Restaurant & Lounge hosts a special Jamaican Dinner on Saturday, October 29, 2016. This is a celebration of authentic Jamaican cuisine and culture prepared by the Resort’s Jamaican culinary team.
“This dinner will showcase the talents and abilities of three Jamaican Chefs who work in the kitchen of Aerie Restaurant,” said Brian Burkley, the Resort’s Director of Food & Beverage. “These three ladies have amazing abilities, and the items that they will make are traditional Jamaican favorites, as one might find in restaurants at well-known Jamaican hotels and resorts like Half Moon or Secrets in Montego Bay. We are very pleased to host this dinner as a tribute to them and to all of the people from Jamaica who work in Northern Michigan, and the cuisine of Jamaican culture.”
The three Jamaican chefs, Kimberly Peddie, Lisa Lawrence, and Rose Henry, will prepare authentic Jamaican dishes that are, as they put it, “seasoned to the bone,” a description of how Jamaican fare is robustly seasoned with fresh herbs and spices.
Jamaican Dinner Details
• Saturday , October 29, 2016, 6 p.m.-10 p.m.
• $29.95 per person, plus tax and gratuity
• All ages are welcome
• Jamaican cocktails/beverages will be available for sale (Must be 21 years of age)
• Reservations are highly recommended.
• Call Aerie Restaurant to make reservations: 231-534-6800
Jamaican Dinner Menu
Salt Fish Fritter –
Salt Cured Cod with Green Pepper, Onion, Scallion, Sauteed Sweet Corn, Thyme
Jerk Chicken Spring Roll –
Cabbage Leaf Stuffed with Pack Chow, Onion, Pepper, Carrot, and Served with Papaya Chutney
Soup or Salad
Red Pea Soup with Beef –
Handmade Dumpling Noodles, Carrots, Potatoes, Yams and Red Pea Soup Seasoned with Thyme, Garlic
Slow Cooked Squash, Onions and Fresh Herbs with Housemade Stock
Potato Salad –
Diced Potatoes Lightly Cooked and Tossed with Fresh Blended Mayonnaise, Onions
Green Cabbage, Carrot, Green Pepper, Fresh Blended Mayonnaise
Tossed Salad –
Mesclun Mixed Greens, Cucumber, Heirloom Tomatoes, Jamaican Island Vinaigrette
Curry Goat –
Slowly Stewed Goat Meat with Potatoes, Onions, Carrots, “Hot” Peppers, Garlic with Yellow Curry, Served Over Steamed Short Grain Rice
Escoveitch Fish –
Pan Fried Red Snapper with a Hot Slaw Made of Julienne Carrots, Tricolor Peppers, Onions, Vinegar, Served with Rice and Peas
Jerk Pork or Chicken –
Slow-Cooked Pork or Chicken with Fresh Made Jerk Marinade, Roasted Sweet Potato and Guava Jerk Sauce
Festival Three Bean Stew –
Creamy Cornmeal Dumpling with a Three Bean Stew of Vegetables and Jamaican Spices
Jamaican Fruit Cake –
Apricots, Cherries, Jamaican Rum and Jamaican Red Label Wine
Tia Maria Sponge Cake –
with Rum and Vanilla Sauce
Sweet Potato Pudding
Grand Traverse Resort and Spa is located near Traverse City, Michigan along Lake Michigan’s Grand Traverse Bay. The 900-acre property is one of the Midwest’s finest, full-service, year-round resorts featuring nearly 600 guest rooms, 54 holes of championship golf including courses designed by Jack Nicklaus and Gary Player, a full-service spa, and upscale dining and shopping. “Michigan’s Premier Resort Experience.” Call 800-236-1577 or visit www.grandtraverseresort. com.