Lobster and tenderloid surf & turf, snapper ceviche, ackee and saltfish sliders, lamb chops and bread pudding, are among the dishes served over the years, with the free flowing wine perhaps the most exotic item on the table. Each month, Jakes Hotel organizes farm-to-table dinners (US$100 per person) by moonlight at Farmer Dull's a few minutes inland from Treasure Beach in Southfield. Invited chefs flex their pop-up kitchen skills to serve guests gathered communally round a long table, calabash lanterns dangling overhead. The dinners draw a mix of tourists and local foodies and consistently inspire creativity from the showcased culinary artist and good banter among the guests. A requisite sermon imparts the culinary master's vision, invariably followed by applause, and more clinking of the wine glasses.