A Taste of Jamaica: Appleton Estate Shines at Camp Porti
Last weekend, Camp Porti transformed into a haven of Jamaican elegance as the Appleton Estate Reserve Experience took center stage at the historic Trident Castle in Portland. Festivalgoers were treated to a unique rum journey, where they could sip, swirl, and savor the rich, golden notes of Appleton’s finest offerings. The atmosphere was alive with the spirit of Jamaica, blending the island’s vibrant culture with the smooth sophistication of its renowned rums.
Culinary Delights by Chef Shea Stewart
One of the highlights of the event was the culinary creations by Chef Shea Stewart, who crafted a menu that perfectly complemented the complexity of Appleton’s rums. “I was tasked to basically complement the complexity of Appleton and their rums,” Stewart shared during an interview. His dishes included a delightful array of tray-passed bites, such as jerk chicken skewers glazed with dark rum, yam and cheese croquettes drizzled with rum barbecue sauce, and coconut-braised oxtail sliders nestled in rum-infused brioche.
Stewart’s culinary artistry didn’t stop there. He also prepared pimento-smoked duck breast with a spiced rum glaze and Jamaican curried goat patties served with rum-infused pepper jelly. The pièce de résistance was a rum-soaked raisin bread pudding, which he paired with a creamy rum concoction. “The crowd favorite was definitely the bread pudding,” he noted, emphasizing how the Appleton Estate 12-year-old rum played a vital role in its success.
The Magic of Mixology
Adding to the luxurious experience was the mixology magic brought to life by deputy master blender David Morrison. Guests were treated to expertly crafted cocktails that showcased the versatility of Appleton’s rums. The combination of flavors and the artistry behind each drink elevated the event, making it a true celebration of Jamaican craftsmanship.
A Symphony of Flavors
Stewart explained how he carefully selected ingredients to enhance the tasting experience. “We did between the eight-year-old rum as well as the 12-year-old rum,” he said. “The 12-year-old has a lot of citrus notes, pimento, and nutmeg flavors, which lent well to the lamb chops we prepared.” His attention to detail ensured that each dish harmonized beautifully with the rums, creating a symphony of flavors that delighted the palate.
He also shared his secret for the crowd-favorite bread pudding. “I made a chocolate custard with the 12-year-old rum, and the raisins were soaked in it,” he explained. “The complexity of the 12-year-old rum pairs well with chocolate, vanilla, and even the nuttiness of browned butter.” It’s this kind of thoughtful pairing that makes Stewart’s culinary creations truly special.
A Celebration of Jamaican Culture
The Appleton Estate Reserve Experience at Camp Porti was more than just a tasting event; it was a celebration of Jamaican culture, showcasing the island’s rich culinary heritage and the artistry of its rum-making tradition. As attendees mingled, sipping their drinks and enjoying the delicious bites, the vibrant energy of Jamaica filled the air.
With such a successful event, one can only wonder what the future holds for the Appleton Estate Reserve Experience. Will we see more collaborations that highlight the beauty of Jamaican flavors? How will the next Camp Porti evolve to continue celebrating the island’s rich heritage? The excitement is palpable, and the spirit of Jamaica is alive and well.