It was a fun-filled day for The Gleaner Company’s administrative professionals who were fÍted in the beautifully decorated CRU boardroom at CPJ CRU Bar and Deli last Wednesday in recognition of Administrative Professionals Day.
Before lunch was served, mixologist Christopher Hyatt introduced two very special cocktails – Remy Martin Sunrise, made from Remy Martin, orange juice and cinnamon sticks, and the Remy Martin Kiss, made from cranberry juice and Remy Martin, among fruit juices and vino. This was a great starter for those present.
Executive chef Damion Stewart made the day worth-while by preparing everything just right – from appetizers to entrèe to dessert.
The rich, scrumptious pumpkin bisque soup made way for the entrÈe of Cajun shrimp and grilled sirloin steak served with fresh fruit and cucumber salsa, accompanied with rice pilaf. There was also shrimp and vegetable pasta and grilled lamb chops, with mozzarella sticks garnished with mint jelly sauce.
In preparing these dishes, Stewart noted that the major ingredients used in the sauces were CPJ’s coconut milk, Rosemount Cabernet Sauvignon, celery, and fresh cracked pepper. As for the rice pilaf, Stewart told Food he created it his way to make it delicious and enjoyable every time.