GETAWAY WITH THE GREY
Friday, April 1st & Saturday, April 2nd, we’re teaming up with our friends Mashama Bailey and Johno Morisano, partners at The Grey in Savannah, Georgia, for a weekend of fun in the sun at Rockhouse Hotel and Skylark Negril Beach Resort in Jamaica. 100% of proceeds from ticket sales will benefit The Rockhouse Foundation, our charitable arm dedicated to transforming the places where Jamaica’s children learn and supporting the great people who teach them.
We invite you to explore Negril at your leisure, whether it’s posting up on the beach all weekend or immersing yourself in the culture and community. The organized schedule included in your package is as follows:
Friday, April 1, 6pm – Jamaica Feast Dinner at Pushcart at Rockhouse Hotel
6 pm: Rum Cocktail Hour Hosted by Marc Farrell from Ten To One Rum
7 pm: Dinner at Rockhouse with Caribbean fare presented by the Miss Lily’s & Rockhouse teams, including Miss Lily’s Culinary Director Chef Andre Fowles, Miss Lily’s Negril Chef Kahari Woolcock and Rockhouse Executive Chef Jermaine Forrester.
Saturday, April 2, 11am – Culinary Conversation and Q&A
11am: Join Chefs and entrepreneurs Mashama Bailey, Johno Morisano and Andre Fowles at Skylark Negril Beach Resort for a panel discussion. Also included is a signed copy of Mashama and Johno’s new book, the culinary memoir, Black, White & The Grey
Saturday, April 2, 6pm – Getaway with Grey Dinner on the Beach
6 – 9 pm: Dinner on the beach at Skylark Negril Beach Resort with Mashama Bailey & Johno Morisano, supported by Chef Andre Fowles & Chef Kahari Woolcock
9 – 11 pm: After party at Miss Lily’s at Skylark with DJ Max Glazer
The culinary package is all-inclusive. 100% of the proceeds from this weekend will be donated to the Rockhouse Foundation in your name. Rockhouse Foundation is a New York based IRS approved 501(c)(3) and Jamaican registered charity focused on education in Western Jamaica.
Culinary Full Weekend package ($300 pp)
- Dinner at Rockhouse Hotel on Friday evening with Caribbean fare by Rockhouse, Skylark and Miss Lily’s Culinary Director Andre Fowles, Miss Lily’s Negril Executive Chef Kahari Woolcock and Rockhouse Executive Chef Jermaine “Bagga” Forrester
- Dinner on the beach on Saturday evening prepared by Mashama Bailey of The Grey with partner Johno Morisano
- Each catered evening event includes beverages consisting of craft cocktails, wine, beer, bottled water and soft drinks
- One (1) signed copy of Mashama and Johno’s culinary memoir, Black, White & The Grey
- Access to the book signing and Q&A with Mashama and Johno on Saturday morning
Also available are individual Dinner Packages:
Saturday Night Dinner on the Beach at Skylark Negril prepared by Mashama Bailey ($200pp)
Partners Mashama Bailey and Johno Morisano are the duo behind Grey Spaces, which operates The Grey Market and The Grey, a formerly segregated 1938 Greyhound Bus terminal they transformed into an essential American dining destination. Since opening in December 2014, The Grey has earned a number of accolades, including being named one of TIME Magazine’s World’s Greatest Places, Eater’s 2017 Restaurant of the Year and a World’s Best Restaurant by Food & Wine and Travel + Leisure. In 2018, Bailey and Morisano opened The Grey Market, combining their love for New York City bodegas – the true lifeblood of any New Yorker – with the history and convenience of the Southern lunch counter. In 2021, Bailey, the 2019 James Beard Best Chef: Southeast, and Morisano released a co-written culinary memoir, Black, White and The Grey, which explores how the two unconventional partners built a relationship and a restaurant that would inspire conversations around gender, race, class and culture. In 2022, the partners debut two new Texas restaurants, the Diner Bar and The Grey Market – Austin, in the forthcoming Thompson Austin.
Chef Andre Fowles is a Jamaican native and grew up around delicious food made by his grandmother who thought him the art of “down home” cooking, made with lots of love, local ingredients and delicious flavors. After graduating from the Culinary Institute of America, Andre returned to Jamaica and started working in some of Jamaica’s finest establishments including the award-winning Mac’s Chop House and the world-renown Round Hill Hotel. Andre later worked for four years as Chef de Cuisine at New York City’s popular Jamaican restaurant, Miss Lily’s, where he further developed his take on creating modern concepts of Caribbean flavors. Chef Fowles is a three-time Food Network ‘Chopped’ Champion, he was a finalist on ‘Chopped’ Grand Championship tournament and has appeared as a contestant on ‘Beat Bobby Flay’. Andre continues to work with the Miss Lily’s brand as their culinary director, including at their Jamaican outpost at the Skylark Negril Beach Resort. Chef Andre also continues to grow his hospitality company “Everything Food” based in New York City.
Rockhouse Executive Chef Jermaine “Bagga” Forrester joined the team over seventeen years ago and has worked his entire career with the Rockhouse. After majoring in food nutrition during his secondary eduction, he earned his Cullinary Certification with Heart Trust in Jamaica and undertook management training with the University of the West Indies. Over his career he has worked every station and position in the kitchen department including pastry/pantry and function chef. Bagga progressed from line cook, to team leader, to supervisor, to sous, executive sous, and now the Executive Chef leading the entire cullinary operation at Rockhouse and Pushcart. His inspiration for cooking came from his parents and as a young child he would help his mother prepared the special Sunday dinner. Cooking is a part of his DNA and his dream was to become a chef, following in he father’s footsteps. Being brought up Rasta he has a special appreciation for vegan and vegetarian cuisine, but his greatest love is for seafood, and exploring traditional Jamaican styles of preparation.