ROK Hotel and Gordon’s Premium Pink Gin Craft Culinary Excellence at Jamaica Food and Drink Kitchen’s “Off The Menu” Series

Kingston, Jamaica – Monday, August 26, 2024: When it comes to creating memorable dining experiences, the Jamaica Food and Drink Kitchen has mastered the art of perfectly pairing food with drink, as showcased in the return of its sought-after “Off The Menu” series, which commenced Thursday last. This five-week culinary series fuses innovative cuisine with expertly crafted cocktails, elevating the dining scene in Kingston and offering guests an opportunity to indulge in exclusive dishes and impeccable drink pairings that are nothing short of a symphony for the senses.

“Off The Menu is all about pushing the boundaries of what Jamaican cuisine can be. It’s an opportunity for chefs to get creative and for diners to experience something truly unique. We’re thrilled to have partners like ROK Hotel and the Diageo brand to make these evenings unforgettable,” stated Nicole Pandohie, Director of the Jamaica Food and Drink Kitchen, who expressed her enthusiasm for the series.

The series debut night featured ROK Hotel’s Executive Chef, Volae Williams, who crafted and guided guests through a gastronomic evening. The culinary journey began with a succulent jerk-infused pork tenderloin, paired with a creamy yam and potato parmesan ragout, sautéed spinach, and a rich merlot reduction. This was followed by a trio of decadent desserts—ginger chocolate mousse, mixed berry panna cotta, and drunken pear wedges—that delighted guests’ palates with every bite.

“We believe in the magic that happens when great food, drinks, and vibes come together, which is why ROK is proud to have partnered with Jamaica Food and Drink to make this magic happen. The menu was specifically curated to showcase the diversity of Jamaican cuisine while also demonstrating how food has become a form of culinary artistry,” Chef Williams explained. 

Enhancing the flavours of the evening was Gordon’s Premium Pink Gin, the event’s official beverage partner. Guests were greeted with a chic bar setup and were invited to make a refreshing Gordon’s Premium Pink Fizz cocktail that complemented the menu. Renowned mixologist Brian Broderick guided attendees through the process of mixing their cocktails, emphasising how the berry notes in Gordon’s Premium Pink Gin added a fresh, fruity layer that balanced the spice of the jerk and the richness of the parmesan ragout. creating a balanced and flavourful experience.

Gordon’s Gin Junior Brand Manager, Lasana Wilson, echoed Broderick’s sentiments,  “Gordon’s Premium Pink Gin is all about adding a touch of elegance and flavour to any occasion. Pairing it with such a thoughtfully crafted menu has shown just how versatile and complementary our gin can be.”

As the night drew to a close, guests were left with more than just a full belly—they departed with a newfound appreciation for the art of food and drink pairings and the knowledge that great dining is as much about the experience as it is about the flavours on the plate. The “Off The Menu” series is set to continue making gastronomic strides in Kingston over the next four weeks.

Gordon’s Gin Junior Brand Manager Lasana Wilson preparing the cream yam and potato ragout while having a glass of Gordon’s Premium Pink Gin in hand.

Yam and Potato Parmesan Ragout