An elevated gastro-jerk experience cooked over pimento wood. Join us as we explore the true story of authentic Jamaican jerk from its origins to the myriad of modern ways to enjoy it wherever in the world you may be. Explore the story of jerk and the original ingredients that made up classic jerk marinade like pimento, pepper elder, bird peppers, wild ginger. We will also explain and show the tradition of drying pimento on a 300 year old Pimento Barbeque. We will explain the difference between Jerk & Pan chicken and learn how to stoke and maintain a traditional pimento or sweetwood jerk pit while you sip on local beer or indulge in our signature Dark & Stormy made with house ginger beer. We will wrap up the afternoon with a truly delicious elevated jerk-inspired meal served leisurely at a long communal table.
JOURNEY THROUGH JERK - SAMPLE FLOW
12:00PM – 12:30PM Welcome: Meet, mingle and tour the house and meet your host or tour guide. This is an opportunity to lime, chat, drink and snack as your host, explains the history of the estate as a small family owned Pimento Farm
12:45 PM – 2:30 PM Cooking class & Lunch: We will prepare 2 versions of jerk marinade which each hail from different parts of the island and explore how Jamaican jerk differs from region to region. While the meats cook, we will share some quick and easy sides and garnishes (both traditional and non traditional) that can be served alongside the meat for an epic modern day Jerk BBQ. Sit for a leisurely lunch served ‘a table’ with music in the background
2:30PM – 3:00PM After Lunch: Don’t go just yet! Enjoy some chill time, shopping time sip on freshly made lemongrass tea or Blue Mountain Coffee
3:00pm Departure: A Jamaica Farewell
Sample Menu
Welcome Cocktail, Rum punch, Red Stripe Beer, Rum & Coconut Water Portland Style “Jerk Pan” Chicken, Pepper Jelly, Red Stripe Sauce St. Mary Maroon Style Jerked Pork, Guava Dipping Sauce Golden Festival, Bammy Roasted Sweet Potato, Breadfruit Mixed Greens, Papaya Vinaigrette, Spiced Pecans, Feta Cheese, Red Onions, Island Slaw Roadside ‘boil’ Corn, Pimento scotch Bonnet Butter. Devon House Ice Cream.
