7 Meats, 7 Salads captivates food lovers

The gods of nature smiled down upon the third staging of the hot-ticket culinary affair, 7 Meats, 7 Salads. Intermittent showers last Saturday afternoon graciously abated to allow the event, first staged in 2023, to proceed as planned.

By evening, with strewn lights forming a webbed canopy under the blanket of dusk, well-appointed tables dotted the immaculate lawns of the Mona Visitors’ Lodge at The University of the West Indies campus, as scores of the ‘epi-curious’ trickled in.

Conceptualised by the Gordon family – businessman patriarch Pierre, his hospitality manager wife Safiya and their daughter Nia, currently a Florida International University (FIU) hospitality major – the food spectacular perfectly catered to pleasing patrons who were spoilt for choice on the buffet line.

Faithful to the event’s moniker, the seven meats ranged from traditional poultry, presented with charcoal-grilled jerk chicken, and the red meat option of pork in black bean sauce. Seafood options were ginger- and scallion-seasoned fish fillet and cranberry pickled shrimp.

For the more adventurous palates, also on the menu were whisky bourbon rabbit and guava-glazed duck, with both dishes winning plaudits

Meanwhile, servings of seven salads included tropical garden salad, five-bean delight, kale and lentil, roasted pumpkin and beetroot, Asian fruit slaw, quinoa and ackee, and Mediterranean chickpea salad.

The idea for 7 Meats, 7 Salads slowly seeped into Pierre’s consciousness.

“Whenever we have friends over, I cook to escape long card games, and they will taste the food and make suggestions; they, inadvertently, are my guinea pigs,” disclosed the go-to chef, who is always whipping up a variety of tasty meals in the Gordon household.

Then, a year ago, a member of the Kalooki club who was about to celebrate their 50th birthday was insistent that Pierre and his family cater the occasion. “We did and ended up with more requests for catering. Nia then started college and decided to follow in her mother’s footsteps and do hospitality management, and with all those factors, Serve-It-Up was registered as a business and officially started in 2024.”

He credits the success of the catering enterprise to the expert hands of company chef Akeam ‘Jason’ Absolam and the freshness and inventiveness of the food – always made without powdered seasonings, and organically, with only all-natural ingredients.

Saturday night’s 7 Meats, 7 Salads was a joint undertaking between the Gordons’ Serve-It-Up and Pierre’s audiovisual company Sound-It-Up. The now three-time food venture, which was inaugurally held at the Hope Botanical Garden and last year at the Mona Visitors’ Lodge, was also envisaged as a means to develop Nia’s professional skill set.

Having already earned an associate degree in hospitality management from Broward College, the tertiary-school student is at the midpoint of her bachelor’s in the same major, which she expects to complete come 2026 at FIU.

“My family is completely centred around food, so when we started the catering company, we were like, ‘it’s taking off, let’s focus on it’ and I get practical, hands-on training here [at the event] as well; so it ties it perfectly for me. 7 Meats, 7 Salads was my dad’s idea, he is the creative behind it. Mom handles the logistics, and I help with the marketing.”

As for the marketing, the proud girl-dad told The Gleaner he was pleased with the execution and turnout of the event, which also featured entertainment by way of a warmly met set from saxophonist Vincentino and a soundtrack of retro and contemporary music selections from DJ Mixmaster Marvin. “Once patrons enjoy themselves, I’m happy. I would like the event to be one that persons look forward to, and [I] want them to wonder what other intriguing dishes they can get to taste. whether it’s ram goat fried rice or rabbit in a whiskey bourbon sauce.”

Repeat event patron Angelie Martin-Spencer sang high praises of the epicurean feast. “This was my second 7 Meats, 7 Salads and it has not disappointed with its amazing variety of meats and salads, particularly the unusual choices of meats like duck and rabbit,” the interior decorator and ASH Home principal shared.

For Nicole Ingram, director of operations at Scotiabank and a member of the 15-plus-year-old Kalooki club, the event was a winner in her estimation. “It catered to the adventurous and discerning palate. The venue, ambience, music and dishes appealed to all senses and created a delightful and relaxing experience. I am ready for the next event.”

There is good news to report on that front, as Gordon divulged that the fourth staging of 7 Salads, 7 Salads is on the cards for July.

lifestyle@gleanerjm.com