A Taste of Italy: Buzo Osteria Italiana and Casamigos take over ‘Off The Menu’ series
ABIGAIL BARRETT / Our Today
university student Akeem Douglas observed as Miss Universe Jamaica 2024, Rachel Silvera
(centre), stirs a Casamigos flambé lamb and mushroom Bolognese. (Photo: Contributed)
La dolce vita took centre stage at Jamaica Food and Drink Kitchen as the third instalment of the eagerly awaited ‘Off The Menu’ series showcasing the vibrant flavours of Italy.
Chef Michele Pieragostini, executive chef of Buzo Osteria Italiana, and mixologist Brian Broderick led guests through an extraordinary culinary and mixology journey, giving attendees a taste of Italy’s rich
culinary traditions with a modern twist.
Chef Pieragostini’s expertise guided guests step by step, offering insights into the art of pasta
making and the intricacies of a true bolognese.
marketing coordinator Sarah Martin-McKenzie brought their mixology skills to life in a fun
session led by expert mixologist Brian Broderick at the Jamaica Food and Drink Kitchen “Off
The Menu” series. (Photo: Contributed)
Guests were swept away by the immersive cooking session, where they crafted sweet potatoes and Parmesan ravioli, paired with Casamigos flambé lamb and mushroom bolognese. The dish, a perfect balance of delicate textures and bold flavours, captured the essence of Italian cuisine’s simplicity, passion, and finest ingredients.
To enhance the experience, Brian Broderick took the reins of the mixology session, guiding
guests in crafting their signature cocktails. To cap off the evening, he served Casamigos
Tequila cocktails, perfectly paired with the sweet potatoes and Parmesan ravioli, paired with
Casamigos flambé lamb and mushroom bolognese.
The evening concluded with a classic Italian indulgence — tiramisu. The rich, creamy layers of
mascarpone and espresso-soaked ladyfingers left guests in awe, bringing a perfect ending to a
night of culinary discovery.
See some photos from the event:
salt to the diced potatoes before placing them in the oven to bake to perfection. (Photo: Contributed)
béchamel. (Photo: Contributed)
presented a spoonful of his freshly blended ravioli filling—a mix of baked potatoes, béchamel, and wine—to his teammate for a taste test. (Photo: Contributed)
expertise by skilfully balancing a classic tiramisu on his hand, highlighting his finesse in dessert
preparation. (Photo: Contributed)
student Akeem Douglas dive into a pasta-making experience at the Jamaica Food and Drink
“Off The Menu” series. (Photo: Contributed)
Nadine Hessing (centre), shared a toast with Robyn Hessing, Managing Director of the Print Bar
(left), and radio host ‘Bwoyatingz’ Weathers as they savoured a casual meal together. (Photo: Contributed)
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