A Taste of JOY: Celebrating 45 Years of Excellence

Jamaican places and flavours shaped the dining experience at JOY45, held on October 15 at the Oriental Gardens, UWI, Mona, to celebrate Dr Joy Spence’s 45 years with J Wray & Nephew Limited. Curated and prepared by Chef Jacqui Tyson and her From Thought To Finish team, the menu journeyed from “Summer in the Valley ‘Braes River’” to “Balaclava to Bluefields – Land and Sea”, with Appleton Estate cocktails accompanying both courses. A dessert duet aptly named “The Master Blend” continued the celebration, while Jamaican handcrafted dark chocolate shards paired with Appleton Estate 21-Year-Old Rum provided the final note.

Décor and event execution by Main Event Entertainment Group Ltd completed the setting for an evening honouring Appleton Estate’s pioneering master blender. Salute to Joy!LH Multimedia Chef and Culinary Team From Thought To Finish Head Chef Jacqui Tyson took a minute from her culinary duties to share a moment with Dr Joy Spence.LH Multimedia A mixologist prepares the Stormy Valley with Appleton Estate Signature Rum.LH Multimedia Chef Jacqui Tyson and her From Thought To Finish team curated and prepared the celebratory JOY45 menu in honour of Dr Joy Spence’s 45 years with J Wray & Nephew Limited. The first course: Summer in the Valley “Braes River”, on a crunchy cloud, St Elizabeth watermelon, baby greens, citrus, goat cheese and toasted pecans with a bright lime vinaigrette.

Paired with Appleton Estate Signature Stormy Valley Cocktail LH Multimedia Photos: LH Multimedia For the entrée, Chef Jacqui Tyson served Balaclava To Bluefields – Land and Sea: Perfectly grilled tenderloin of beef au jus alongside seared fillet of salmon, golden potato croquette, seasonal bouquet of vegetables and pineapple-ginger jus. LH Multimedia Jamaican places and flavours shaped the dining experience at JOY45, held on October 15 at the Oriental Gardens, UWI, Mona, to celebrate Dr Joy Spence’s 45 years with J Wray & Nephew Limited.