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The Caterers that will be taking the Jamaican Market by Storm!

Goddard Catering Group also known as GCG Events are THE Caterers to watch! Up to last week Thursday, many did not know who or what was Goddard. How did that change? GCG hosted what I considered as a launch titled, ‘Destination: Delicious!’ last Thursday night at the Ruins, Mona that was Simply Outstanding, fully representing their brand.

Fidelity Motors Ltd. is a part of the Goddard Enterprises Group of Companies and GCG often works together with Tai Flora Luxe. So on the outskirts of the event, a car was on display followed by a beautiful table arrangement and lounge area decorated by Tai Flora.

 

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GCG and Tai Flora pair beautifully together, as GCG not only caters for Corporate and Social events but for Weddings as well. They describe themselves as expensive but based on Suga’s experience with them, I absolutely disagree. For the complete package that they offer, for instance if you also require their Bar Services, they provide all the necessary glassware, ice, flatware, cutlery, disposables and service staff for an unbeatable price. Not to mention that they come fully equipped with their cooling trucks, electricity and more. To add icing to the cake, they are partners with Pop Up Gourmet Jamaica, which means that once you have your Pop Up Gourmet Advantage Card you get a 10% discount. Depending on the size of your event, that could turn out to be up to $30,000 to $50,000 or more off of your bill! My Gosh, where have they been all along? They have been around for many years Suga Bears. After successfully catering for the ICC Cricket World Cup in 2007, they saw the need to raise the bar on catering services throughout the region, leading to the birth of GCG Events in 2008, an affiliated company of Goddard Catering Group and a member of the Goddard Enterprises Group of Companies. Some persons who know of them may also familiarise them with the airport or airport/airplane food. But when you taste their food, you would have no idea. They are thus familiar with the importance of punctuality as well.

They do a lot of Overseas Weddings and Funerals. Funerals?! Yes, because when persons land at the airport where their office is located, all they have to do is ask for GCG to take care of everything for them and work with their budget stating how much a head they can afford. The headache they thought they would have is usually gone once it reaches into GCG’s hands as they seem to be an excellent team. It is likely that you would communicate with Jasmin Ramsay or Cheridah Douglas who are the epitome of quick, efficient communication, quality service and the ability to deduce the needs of their customers, often without even having to ask.

To the general public, GCG probably started to visually creep into the Events market since the 1st Epicurean Escape in 2012 held at Grizzly’s Plantation Cove, close to Ocho Rios, Discovery Bay and Runaway Bay. The Festival featured some of Jamaica’s finest including Chef Ravi Anne, Chef Dennis McIntosh, Chef Theo Smith, Chef Christopher Evans, many others and most importantly, GCG’s current head Chef, Daniel Schwietzer. Since then they have been taking their time filtering into the Events market even more.

Executive Chef Daniel Schwietzer is Swiss and discovered his love for cooking from his Uncle who had a restaurant in Geneva, Switzerland. He knew very quickly from then that he wanted to be a Chef. He traveled across Switzerland where he learnt French and Italian cuisines, Los Angeles, California and then finally to Jamaica 25 years ago! He has served in the capacity of Executive Chef at Morgan’s Harbor Hotel, Temple Hall Estate, Plantation Inn and for the past 19 years, Goddard Catering Group Jamaica Ltd.

So what did Chef Schwietzer and the other Chefs as well as Bartenders have to offer at Destination: Delicious held last Thursday? It was quite a spread. Suga arrived at about 7:45pm. The event was slated to be from 6:30pm to 10pm so I arrived when things were about to be in full swing. Invited Guests were greeted with Sangria and I was just in time to hear Chef Schwietzer be introduced and have him take us through all the stations where he was sure to display his passion of fusing Caribbean and European cuisines.

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The Cocktail station had Roasted Tuna with balsamic glaze drizzled over micro greens, Bruschetta with jerked cream cheese, escellion and wine, Rice noodles with Salmon, usually paired well with white wine and Ceviche drizzled with lime juice and some country pepper. The Ceviche and Tuna Appetizers impressed Suga.

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The Soup station had Red peas, Manish water and Pumpkin soup with Spicy Banana Bread croutons that enhanced the flavour. All were tasty, but the Manish water was the hit for the night.

There was a Salad station to top off wetting the appetite. I loved the general use of fresh micro greens as I am in total support of the local farm to table concept.

Then for the meat lovers, the Beef and Pork station were kicking where the mango salsa complemented the Beef Tenderloin well and the coffee rubbed and chocolate infused methods were a delightful enhancement in flavour.

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The Flat Bread station had THE most toppings including pesto, smoked marlin, fresh mozzarella and mushrooms, basil, micro greens, you name it!

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There was a live cooking, Pasta station with Seafood pasta and a Dessert station where for Suga, the highlight was the Apple crumble. It was delicious.

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Wines, Cocktails and Premium Spirits galore were offered.

The most outstanding for Suga was the tender, fresh, succulent cut of Beef! Perfection.

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The Chefs were personable and pleasant, especially the men who had a charming flair to their service. Well done Goddard. Well done.

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Executive Chef Daniel Schwietzer and Gabrielle Williams from Suga Lifestyle

I thoroughly enjoyed the night and expected nothing less. It was evident that persons were pleasantly surprised, impressed and pleased with the high standard and quality of service, food and drinks that GCG presented. A lot of power players in the Events industry were present and I am sure they will be key to future events and persons that GCG will cater to.

There is currently a breakdown across the service industry, Wedding vendors in particular, with regards to efficient communication such as getting quotes to customers in a timely fashion, following up with customers etc., but GCG is coming full force now and they will be at Dîner en Blanc this Saturday and other events to come. You won’t have to look out for them too hard because they will be Simply Outstanding!

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Gabby from Suga and her fiancé, Randy Burgess enjoy their Goodie bags from GCG

GCG Events

Norman Manley Int’l Airport

Kingston, Jamaica

Ph: (876) 924-8364

www.gcg-events.com

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Have you gotten your Early Bird Tickets to Simply Red as yet?!

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It’s that time again! The Heart Foundation of Jamaica’s fundraiser, Simply Red, will be Friday September 25th on the lawns of Jamaica house for $7000JMD, offering food and wine to your heart’s content. No pun intended. However, Pop-Up Gourmet Jamaica has Early Bird Tickets until this Friday, September 11th for $6300JMD, so get them while you can!

Call 876-807-5349 for your Early Bird tickets. 

Need a remind


er of what this event has to offer? Check out Suga’s review from last year here:

Simply Red! Wine and Food Galore! Gabby checks out BBQ Oxtail, Cheese fountains and more

Simply Red! Wine and Food Galore! Gabby checks out BBQ Oxtail, Cheese fountains and more

Simply Red’s 25th Anniversary was a night to remember. Relaxed atmosphere with a wide variety of wine and food as expected. The only thing lacking was a range of desserts. Chocolate Dreams locked up shop pretty early and there seemed to be mainly Mousses and Pana Cottas. Other than that, nothing to really bite or cut into. The tents were also pretty hot, probably as a result of humidity setting in after the evening rain, but no fans were in sight. The logistics however, allowed enough space for persons to walk around freely in the large central area to cool off.

It would be hard to give highlights, as every chef, caterer, company or organization had something special to offer. UTECH had a few stations. You could hardly taste the lobster in their Lobster roll with red pepper remoulade, but their Brined Duck Breast with breadfruit soffrito was cooked to perfection. Brian Lumley’s signature Herb de Provence Chicken marinated with white wine was up to good standard as usual, complemented by mushroom cream sauce and red pepper coulis. The Ham stuffed 689 Croquettes were decent as well. Chef George Matthews had a wicked Steak flank with Corn on the Cob and Barbecue Oxtail! The Barbecue Oxtail was alright, I expected more with the sauce and it surely didn’t slide off the bone.

Rainforest Seafoods had Smoked Marlin sandwiches that had way too much butter, but a Bread pudding with cheese and an optional honey topping that was delish. Their Avocado salad with arugula was also divine. The Chilean’s Grilled Beef Tenderloin with Pebre had a savoury, unique taste. Unfortunately the beef was not tender enough and the representative did not sufficiently or enthusiastically explain the dish. Perhaps the kids also representing the booth that were oh so adorable, stole her spotlight.

Interesting and fun options were Tastee’s cheese fountain with potato wedges and Kendel’s Mackerel Tempura rolls.

Persons that wished to load on the carbs had unlimited options of pastas, noodles, lamb and beef burgers as well.

Jacqui Tyson put on quite a show with her Best Dressed Fried Chicken and dancing chefs. Her area as well as the Pop Up Gourmet/CPJ booth, were crowded all night compared to all the others that had a free flow. Kudos to Jacqui for occasionally going on the mic to keep the crowd in the know of what she had to offer, raising person’s interest and having them go back for more.

Mission Catwalk also had a booth showcasing red dresses made by contestants, of which there was a poll going for the best dress. Only two were impressive, though the others showed great potential and it was a good promotion for the show.

Grace, Campari, BETCO Premier Ltd. along with JMMB, CPJ wines with Pop UP Gourmet, Select Brands and the Chilean representatives kept the spirits flowing all night. The Little Penguin Chardonnay and BETCO’s René Barbier Blanco were the winners for me.

The event seemed to be well supported, so hopefully The Heart Foundation reached their target and it will be even more spectacular next year.

Cost: $5000JMD or $4500JMD from Pop Up Gourmet