'Taste More' Johnnie Walker Blue/Black Label w/ Thai Cuisine: Part2

On the social scene lately I have observed an increasing number of persons, mainly young gentlemen, becoming more discerning about their premium liquor selections. Single malt Scotch whiskey, Glenlivet, Johnnie Walker Blue but more often Johnnie Walker Black are their top choices. Many a time, the cardinal 'sin' has been spotted. What 'sin'? Mixing ultra premium alcohol with Red Bull or adding milk to what's sure to massacre super-smooth whiskey. *gasps*

What's the best way to experience Johnnie Walker Blue versus Johnnie Walker Black?

Well this 'Taste More' invitation would see MEG getting the answer from

Johnnie Walker's Regional Brand Ambassador, Arturo Savage

on his maiden trip to the world's 3rd coolest country - Jamaica. Arturo flew over 14hrs from Scotland to attend this exclusive function held at Kingston's newest lounge on Constant Spring Road, The House. The lounge was perfect for this tasting as it felt as though we were
inside Arturo's personal living room.

Winford Williams [On Stage], Safia Cooper, Levaughn Flynn, Tony Patel, Fern Elise (LiveStush.com) and 
Chris Reckord (Bin 26) were some guests of the Diageo Team 

Teika, Levaughn, Safia, Arturo and Latoya: The Diageo team at The House

Arturo's charming personality shone through as we got a deeper  appreciation for Blue Label and Black Label whiskey. Complimentary appetizers - Spring Rolls with sweet dipping sauce, Chicken skewers and Hot Wings were also served. Thumbs up to The House for their delicious finger fare!

At the end of the 'Taste More' presentation, MEG had a chance to talk with Arturo.

MEG with Diageo's Arturo and Teika Samuda

Photo credit: Fern Elise, LiveStush.com  [Thanks Fern!!!]

MEG: For our readers, what is the defining difference between Blue Label and Black Label?

AS: Black Label is no better than Blue than Blue is better than Black. The difference is in the occasion :-) For that once in a lifetime occasion (the birth of a newborn, a loved one's graduation or wedding) select Blue Label. For that everyday celebration with friends, then you'll find Black Label gives you so much more. You see Johnnie Walker just depends on the occasion. [What a brilliant answer! MEG - is a new convert :-)]

MEG: How does one truly appreciate this smooth yet complex scotch?

AS: Blue Label is hand-blended and best enjoyed in neat*. [*Poured directly from the bottle with no ice or mixer] [Politely whisper to any one you see doing otherwise]

Depth of layers in Black Label gives it more flavours and makes it the #1 Deluxe scotch blended whiskey! This smooth, whiskey captures the best of both east and west coast whiskies and is best enjoyed one layer at a time.

Photo credit: Fern Elise, LiveStush.com

Arturo Savage shared various ways to explore the Black Label experience. They are: -

1. Chilled mouth* serve: Highlights the rich, fruity flavors, honeyed-toned smooth and silky east coast whiskey. 
[*Straight serve of Black after chilling the mouth w/ water]


2. The Black Ice* Serve: Brings out the light, fresh flavors - floral and fruity [* Black label over ice]


3. The Water* Serve: Releases the iconic, peaty notes of powerful whiskies that help to create a unique blend with distinctly deep and smoky flavor.

    4. Black Ginger: Add Black Label with Ginger Ale 

and shake over ice. Garnish with a twist of lime.

[Photo credit: Fern Elise, LiveStush.com]

For your next ladies night out occasion - Get into Black Label Mojito by adding Black to the classic Cuban cocktail,

• 1oz Johnnie Walker Black Label

• 0.5 oz simple syrup

• 0.5 oz peach schnapps with 2 leaves of mint

• 1 splash of sours mix

• fresh lime juice

Add the above and shake over ice. Garnish and serve.

________________________________________

UPCOMING EVENTS

• 'Go Deeper into Black': The Johnnie Walker Pavilion @ Jamaica Jazz Festival Jan 27-29

• Be sure to stop by the Taste More bar to meet Arturo to have an engaging and fun-tasting, fine-whiskey experience. While you are at it ask the truth about men in Scottish kilts (wink).

From Arturo we learned, Johnnie Walker is for every occasion and immediately envisioned having Johnnie Walker Black with authentic Thai cuisine. Off MEG went to telephone friends. "How about an evening with friends for a 'Black Thai' combo? The delivery style would be fashioned from a Khantoke dining experience." All were intrigued by the idea and must confess they are often open to being 'epicurean guinea pigs'. In advance of the 'Black Thai' dinner, through this blog, I will share more about the idea and what to expect.

KHANTOKE. High on my bucket list was a Khantoke dinner in Thailand. The Old Chiangmai Cultural Center lived up to my expectation and then some. Northern Thai delicacies were served on a wooden tray while visitors were treated to cultural dances including performances by the Karen and Lahu hill-tribes.

The audience was captivated by beautiful cultural clothing especially by 'the golden fingernail' dance, 'chicken' dance and the 'stick' dance. [The latter reminded me of a childhood Jamaican game  played with stones with lyrics "finger mash nuh cry memba ah play we ah play". Except in this instance 'stones' were 'bamboo sticks']. Of the eight (8) delicacies served at the Khantoke, gingery Pork proved to be my favorite dish. 

Dessert: Crispy rice cakes that were light and tasty. The meal ended with Thai Green tea (optional).


Sea Siam is one of my favorite Thai restaurants in Miami (off US -1, Perrine area). Fried fish Thai-style with sweet chili sauce [Plaa Nin Prik Bai Horapa] is customary as is spring roll when doing Asian with me. In the heart of Bangkok, Sukhumvitt Road, my friends and I secured a table for four at the Red Pepper Restaurant where our gastronomic journey began. The fish was fresh, delicious beyond description and perfectly cooked. One would easily be 'duped' into thinking there was no deep fat frying in oil. Here's the recipe!

Fried fish Thai-style with sweet chili sauce [Plaa Nin Prik Bai Horapa]

The fresh taste of sweet basil with fried fish is amazing [Serves 2]

INGREDIENTS

10oz Whole Fish (scales and fins removed)

Enough oil to deep fry the fish.

Sauce

2 tbp oil

6 gloves - garlic - crushed

1 onion - chopped

5 red chilies - thinly sliced

1 big green chili - sliced

1 tbs fish sauce

1tbs soy sauce

1/4 c, 4 tbs chicken stock

3/4c, 3/4oz sweet basil leaves

1/2 c, 1/2 oz coriander - chopped

METHOD: Deep fry the fish in very hot oil until it is crispy on both sides. To make the sauce, put the oil into a wok and add the garlic, onion and chilies and fry until then garlic starts to brown. Then add the fish sauce, soy sauce and chicken stock and fry for 1minute. Add the basil leaves and stir - fry well to combine. Turn off the heat and pour the sauce over the fish. Garnish with coriander.

Give the above a try and as usual post comments about your experience. Join us next Wednesday when we will continue our food finds from our Thai trip and report on this year's Jamaica Jazz Festival. We wish TurnKey Productions and performers (on the small and large stage), well. Here's hoping Jamaican treats will be enjoyed by Regina Belle, Maroon5, SWV, Air Supply (given their 3rd occasion) and more.

Megaliciously yours,
myelitegrocer.com

Authentic Thai cuisine, Sights and Recipes: Part 1

South East Asia is the home of beautiful people, fashions, sights, scenes and delectable food.  Thailand in particular has extremes - very good to very bizarre foods. In this our inaugural Thai cuisine blog series, I will leave your discovery of the arguably very bizarre to Andrew Zimmern (The Food Network Channel) and invite you to see his Bizarre Food episodes in Thailand. I will say this much - in sections of Thailand, catching lizards and eating them are deemed to be yummy. It got me thinking. Jamaica and other Caribbean islands have 'croco-lizards' and many people are ghastly afraid of them. Ding ding! For the entrepreneurs out there, that is a business opportunity right there. How about exporting some Caribbean lizards to Thailand? Those fat and crawly lizards would be seen as exotic :-) Tip:

Careful balance would however be recommended to ensure the mosquito population in the Caribbean does not increase.

So in focusing on the very good of Thai cuisine the fundamental components are important to understand. There are five (5) tastes: - 1) sweet 2) sour 3) salty 4) spicy and 5) bitter (many opt out). When done correctly, balance is achieved in almost every plate and or throughout your meal. This harmony in food I believe has been influenced by Buddhism (the religion practiced by many Thai people).

with a Buddhist priest - Grand Palace, Bangkok

I had the good fortune to join friends in Thailand where we visited three (3) states -  Bangkok (the city), Chiang Mai (borders Laos) and Phuket ('touristy' by the Andaman sea). Each area charmed us. The people remained the same - warm and the food - special in every way. My friends and I love Thai food and enrolled at the internationally renowned Chiang Mai Thai Cookery School.  

At the home of Sompon Nabnian (Thailand's International TV chef) we were taught our first authentic and one of the most popular Thai dishes - Green Curry with Chicken (Gaeng Kheo Wan Gai). Since then I have done it at dinner parties and most recently at my New Year's Eve Potluck party. On every occasion it is a 'hit' and will happily share the recipe. First of all, it is easy and you too will be able to do it from memory. Ingredients are available at your nearest Asian grocery store. In Kingston, Jamaica visit Fresh Approach Asian supermarket on Constant Spring Rd (beside New Line Cars) or Loshushan's supermarket (Barbican Center). 

Ingredients

• 1 1/2 c, 10 oz chicken breast, thinly sliced
• 1 c of thick coconut milk, set aside 2tbs to use as garnish
• 1 c thin coconut milk
• 4 tbs green curry paste
• 3 big egg plants, cut into 1/2" pieces (sometimes I substitute with bamboo shoots)
• 1/2 c small egg plant
• 2 tbs palm sugar (brown sugar works too)
• 2 tbs fish sauce
• 2 kaffir lime leaves, torn into pieces discarding the stem (regular lime leaves works)
• 1 c sweet basil leaves
• 1 big green chili, sliced
• 1 big red chili, sliced

Method: 

Put the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the green curry paste and fry for 1-2 minutes. Once the paste is cooked add the chicken and cook until the outside of the chicken turns white. Then add the thin coconut milk and when it is boiling add the big and small egg plants.

Simmer for about 4min until the egg plants are slightly soft. Then add the palm sugar along with edge of the wok so that it melts and add the fish sauce, lime leaves and half of the basil leaves.  Turn off the heat and serve garnished with green and red chillies, the remaining sweet basil leaves and the remaining thick coconut milk. 

Recipe Credit: Sompon Nabnian

Well there you have it folks, the first Thai dish I learned. Give it a 'go' tomorrow or this weekend with family/friends. Thai night should be good. Let me know how it went. Your comments are always welcomed. Join us here to learn more about my Thai trip including a Khantoke dinner (meals are served on a wooden tray while being entertained with a cultural show) and how 

to do fried fish Thai style with red, sweet chili sauce (see above).

 

- Megaliciously yours, 

myelitegrocer.com

Best Food Blog Award and more

Ladies and gentlemen: We won the best food award! We could not have done it without YOUR support along with the St. Andrew Old Girl's Assoc. We are humbled. The best is yet to come. Keep connecting with us here. If new we hastily offer a warm welcome and invite you to subscribe to our blog :-) 

Winners with Miss Jamaica World.

Photo credit: Sam Tomlinson

 

 

 

 

 

 

The JamaicaBlogAwards was created by 23-year old Corve DaCosta. Let me tell you attracting 276 blogs in Jamaica coupled with landing NCB, LIME and Jamaica Pegasus as sponsors was an amazing feat. The awards has made an indelible mark and has brought awareness to lesser known micro-businesses such as ours. We take this opportunity to say "thank you" to Corve and his team for a good first showing. Heartiest congratulations to all nominees. We are all winners!

 

Blogging isn't always easy. It requires discipline to do consistent and timely posts for which we pale in comparison to Ingrid Riley's Silicon Caribe - winner of the best Technology blog and Blogger of the Year awards. The good news is: We will be stepping up our game and will be aiming to frequent Nell's Cafe (Grosvenor Terrace) for wi-fi connection, lunch, celebratory drinks (like the iced sorrel beverage shown below), poetry nights or just because the customer service is superb!

In 2010, we connected with like-minded entrepreneurs, clients and generally sweet people via social media networking tools. Here are some successes: -

• Andrew Zimmern (Food Network's Bizarre Foods Host) is now following us on Twitter!

• We were interviewed by Island Buzz Magazine for their coverage of Kingston's Restaurant Week. [See the 3:07 mark]

• Our megalicious Jamaican plantain tarts and cookies were featured on the blog of  Philadelphia-based Jennifer Beaumont - Educator, Film maker & Writer

• Also met  luxury food and travel journalist, Jennifer Aranoff from Cravings South Florida magazine  [See the 2:30 mark]. She is now a Facebook fan! 

• The Jamaica Observer re-tweeted (re-posted) our video blog of their Food Awards event

• As I went about my usual Sunday activities, my mind swirled around the many comments and calls for well-wishes. I was and remain humbled.

• I also reflected on Sacha Page my dear friend and featured guest blogger who wrote 'Eating Tapas, Eating Spain' that highlighted her Spain trip as they played in the World Cup quarter finals.  Click to see why it is one of my favorite posts followed by these 10 ice treats. 

What to expect of us in 2011? 

1. Look out for our Megalicious Plantain tarts, Coconut macaroon cookies, twisted whole wheat bread and baked goodies at CariHome Supermarket, Upper Manor Park Plaza, Kingston 8.

2. We will continue to have an Upcoming Events list in our blog posts.

3. Recommended grocery items, tips and or our usual Food Trivia

4. Revamping our blog by converting to WordPress.com 

5. More food, more food and more food :-)

Although we are small, corporate social responsibility is important. We have therefore thrown our support behind the JMDaily Heroes calendar and video project that seeks to highlight the positives about Jamaica and her public servants starting with the Jamaican fire fighters and the Police. Calendars are NOW AVAILABLE.  

Chris Barrett (Global Courier Servs) w/ Francois St Juste (FAME-FM) & Dean Fraser (Awesome Saxophonist)

 

Contribution: Only J$500 (in Jamaica) and US$9.95 (outside Jamaica). Part proceeds are in aid of a slain cop's 10 year old son and the Fire fighters homework program for kids in Rollington Town & Trench Town. They would like to replicate in more communities. Every calendar purchase helps!

Kingston, Jamaica

1. Copy Cat  - Loshusan's Barbican Center

2. FORM Architects - Technology Innovation Center, University of Technology

3. Global Courier Services - 23 Lady Musgrave Rd, Kingston 6

Join the JMDailyHeroes Face book page for more details and for a chance to win prizes from their 20+ sponsors.

- Megaliciously yours,

http://myelitegrocer.com