The Grill Seargent at Jamaica Inn

Appleton Rum Bar for cocktail hour
On Saturday, October 26, 2013, Jamaica Inn guests were in for a special culinary treat. Celebrity Chef Brad Turner, a.k.a. The Grill Sergeant, showed off his talents and “Southern style” specialties with a six-course dinner.

The evening began with a cocktail reception on the west side of the property and a special cocktail created especially for the evening, the “Soca-Tini,” was served along with a selection of delicious hors d’oeuvres.

After guests enjoyed the Appleton Rum Bar, they made their way up the stairs to the rooftop of the West Wing. A long table was setup under the stars and cool breezes off the Caribbean Sea filled the air.

Due South dinner table set up on West Wing rooftop

Dinner

The dinner was a six-course Louisiana banquet than featured Jamaican produce throughout and paired with wines including Apothic Red 2011 and Moet Ice Imperial.

It began with The Grill Sergeant’s famous Nola Gumbo, followed by a delicious Lobster Etouffée, red beans with smoked pork and sausage, a glazed ham with sweet potato mash and the classic “New Orleans” bowl consisting of snapper, clams and shrimp with potatoes. Last, but certainly not least, was Chef Brad’s special bread pudding for dessert.

Jamaica Inn owner Eric Morrow, Grill Sergeant Brad Turner, Chef Maurice Henry and General Manager Kyle Mais

Chef Brad

A native of New Orleans, Chef Brad Turner aka The Grill Sergeant , shot to stardom after his popular TV show ‘The Grill Sergeant’ graced  TV screens throughout the world and gained further praise following a successful “Throwdown” with Bobby Flay.  As well as regularly cooking within the legendary surroundings of the Pentagon in Washington DC, Chef Turner is often seen on one of the US’s more watched TV shows, Fox and Friends.

Chef Turner commented, “I am born, bred, and buttered from New Orleans and my love for people and my passion for food is unfathomable. Jamaica has given so much to the world and I am delighted to come here to give a little of my traditional New Orleans cuisine back.”

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