Sunday, January 21, 2018

Flavours of ‘Johnnie’


MAIN COURSE: Chef Khalid Mohammed brings out the main course.

Mark Fraser

From succulent fish to truffled potato risotto, Chef Khalid Mohammed had the distinct pleasure to showcase his talent and flair for cooking to Johnnie Walker’s global brand ambassador, Tom Jones and other specially invited guests who came to Trinidad recently, to be a part of Bryden’s Johnnie Walker Blue Label Events.

The media was also invited to lunch and an opportunity to tour the Voyager while it was docked at Pier I, Chaguaramas. The menu consisted of smoked salmon and crab terrine, a choice of Chilean sea bass or pan roasted organic chicken and for dessert an apple crostata.

Johnnie Walker is one of the world’s leading luxury whisky houses and Mohammed had the priviledge to make a special lunch using Johnnie Walker. He showed which foods paired well with Johnnie Walker and how one could bring out the flavour of the whiskey.

The Voyager came to Trinidad on February 4 and its journey re-imagines the epic ocean voyages that took Johnnie Walker from the four corners of Scotland to the four corners of the world.

This was the first time the ship travelled to the Western Hemisphere. Trinidad was one of seven countries at which it stopped on its journey. The 183ft luxury yacht will also dock in Antigua, Venezuela, Aruba, Colombia, Puerto Rico, Dominican Republic and Miami marking the end of the journey in the United States.

At each destination, the Voyager will play host to a series of high-profile Johnnie Walker Blue Label events and experiences that will celebrate each port’s own story of progress and innovation and recognise national game changers who embody the pioneering spirit and vision of the Walker family.

The ship left Trinidad on February 8.