Editor: Leisha Wong Contributing Writers: Karla Henry, Jessica Hylton, Kristina Kerr, Claudette Powell, Jacqui SinclairPhotographers: Lance Brown, Jessica Hylton, Dwayne Watkins, SKKAN MediaDesign: Sharky

Publisher: Kingston Kitchen Ltd.10 Deanery Road, Kingston 16, JamaicaEmail: kingstonkitchenja@gmail.com Tel: 876 . 867 . 8795www.kingstonkitchenja.com

Printed in Jamaica by The Herald Printery

Advertising Sales for Kingston Kitchen 2011-2012 by M&M Media Ltd.69 - 75 Constant Spring Road, Unit 6, Kingston 10, Jamaica.Email: messadomedia@gmail.com Tel: 876-977-6745 / Fax: 876-622-3916Reproduction in whole or in part, without written permission from the publisher, is prohibited.

IN SEASONThe Quiet Stars8

HOME COOKINGCourtside Cooking

15 KK NEWSGourmet Delivery

12

BAKE BABY BAKEAll Things Nice26

FOR STARTERSBarefoot Dinning23

19 OPEN DOORSOpa!

A WORD FROM...Our Sponsors29

CONTENTS

KITCHEN CREW 101Cheers To You33

53 60RECIPESChef’s Table

SLIDESHOWHighlights from our Year

BEHIND THE SCENESIt’s A Wrap

NCB VENDORSFollow That Bird

PURE COCKTAILChristmas Breeze

43 56

64HEALTHBeautiful Body50

Welcome to our stepped-up, glossy, bound anniversary issue of KGN. Kitchen magazine! A fitting way to end our first year, and perfect transition into a brand new year.

The end of the year often breeds a time for reflection—on the year that has passed and the year that is to come. This time last year we were writing a very different Welcome message. We were introducing you to the island’s newest and most dynamic food experience. We were laying the foundations as to what our events would be about, extending a warm welcome to our caterers, chefs, home cooks, farmers and restaurateurs who would come together to make up the Kingston Kitchen family.

Now, one year later, we are saying thank you. We are saying thank you for your continuous support that has made Kingston Kitchen the success that it is. It has set a new standard for food experiences on the island, and spawned a new and exciting energy for Jamaican food through a number of new and exciting culinary festivals and celebrations that have also taken place this year.

WELCOME

5

From left: Jacqui Sinclair, Melanie Miller, and Leisha WongPhotos: Dwayne Watkins

Still Feeding the Joy.

WELCOME

For this issue’s cover shoot, Cheers to You (page 33), we celebrated our one-year anniversary by feting all our featured chefs throughout the year, to a sublime dinner at Spanish Court Hotel. The menu was created by the incredible talented duo of Chef Anthony Matthews, executive chef at Spanish Court, and Chef Brian Lumley. As always, Dwayne Watkins captured every moment that was made especially beautiful by our own Melanie Miller. It was a magical evening with wonderful conversation, sensational flavours, and winning wine pairing provided by the talented team at The Wine Shop.

So, welcome to our Grand Market, Christmas celebration! We wish you all the happiness, health, laughter and love for the New Year, and as always, lots of great food memories. Be sure to join us for much more in 2013.

Eat Good!Leisha, Melanie and Jacqui

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WELCOME

It’s all in the numbers: over 7,000 patrons at our events this year; over 40,000 hits on our website, and most impressive perhaps is our little magazine that has reached over 70,000 people this year. Again, this is all because of you. Your support in what we are striving to do—to promote local food and upgrade the local food experience by creating a venue for all the players to meet and interact—has led to a solid movement. One one coca, full basket.

Each event we have grown, and each event we have learned. As we look to next year, we have so many new and exciting plans; we cannot wait to share them with you. What we can say is that we will be scaling back in terms of the number of events, but gearing up in terms of the event experience. We will also be taking Kingston Kitchen on the road, so look out. The magazine will continue to grow—in size and distribution—as will our online presence. Turn to page 15 for exciting news on our website development.

As we look back on our first year, we wanted to share with you some of our best moments, some of our favourite recipes, as well as the usual favourites. Our wonderful regulars are back with great advice, recipes and culinary anecdotes, so make sure to experiment with our in-house baker, Jessiker Bakes’, delicious traditional sugar cookies, and top it off with some eggnog (page 26).

Photos: Dwayne Watkins

Dwayne Watkins in action.

From left (seated): Jacqui Sinclair, Chef Christian Sweeney, Leisha Wong, Chef Celeste Gordon, Gariel Ferguson, and Anna-Kay Tomlinson. From left (standing): Chef Brian Lumley, Chef Colin Hylton, Melanie Miller, Chef Theo Smith, and Chef Anthony Matthews

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IN SEASON By Jacqui “JuicyChef” Sinclair

Photos by Lance Brown

The holy season of joy and good cheer is upon us once again. Jamaican Christmas has a rich tradition. Ackee and saltfish for breakfast, glazed baked ham with pineapples and cherries with gungo peas rice and peas. Let us not forget the cake! Every household has a signature style based on a secret recipe, from white rum-scented light sponge, to dark rum rich and dense, every hostess is proud to offer you a slice with a glass of customary ginger and clove spiced ruby red sorrel. For me however, the forgotten stars are the dried fruits. I cannot imagine Christmas without these intense tiny jewels of deliciousness, which are the building blocks for many fine recipes.

Raisins, currants, sultanas, dates, lemon and orange peel, dried cherries, apricots, prunes, plums, figs, apples, pears and cranberries are just some of the culinary stars of holiday baking. They shine on their own or paired with gorgeous nuts such as almonds,

walnuts, cashews, Brazil nuts and other delights in chocolate, nougat, breads, puddings, and tarts. Dried fruits are the main stars or supporting actors, but wherever in the world you are in a country that celebrates Christmas, they will feature. They appear in savoury plates too as garnishes for salads or in pilaf style rice dishes.

The practice of drying fruits began in ancient times with the Egyptians and Phoenicians, over 2000 years before Christ to prevent fruits from rotting, as well as to have stores for harsh times such as drought or war. Dried fruits are still processed mostly the natural way, out in the sun, so as the fruit shrinks, the sweetness also concentrates, which is why they act like sweeteners in cereal for example or mixed with nuts for a healthy snack.

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THE QUIET STARSYou may never look at

a raisin the same way…

9

IN SEASON

I know automatically when people see mince they

will believe I am speaking about meat, but no, I’m

referring to a traditional British Christmas treat

that I grew up with in the UK and is still a tradition

in my household. Originally they were made with

mince and fruit, however as the years went by meat

became expensive, and they became all fruit, but the

name stuck. Mincemeat pies are a boozy concoction

of dried fruit encased in a buttery pastry. Of course,

I do my own riff and depending on my mood make

small ones or a large rustic pie. Try to have at least 4

different dried fruits. The dough will yield a dozen, or

one 9-inch pie. The mince filling is quite a bit so store

the rest in a sterilized jar for up to 3 months in a cool

place.

Method• Boil rum and sugar together to make syrup over medium heat in a small saucepan, remove from heat.• Next prepare the mincemeat by adding all the fruits, nuts, and butter in a food processor and pulse until mixture resembles “mince”.• Next, add lemon, orange juices and zest and rum, and stir.• Refrigerate overnight for flavours to meld (best after three weeks, but also tastes good the following day).• Make dough by adding flour, salt to bowl, then the butter. Use your thumbs to rub mixture together until it resembles coarse sand then add the water until it fully comes together in a ball. Wrap with plastic wrap and chill for half an hour. • Generously grease muffin pan.• Using a cutter on its largest size (to fit the holes and sides of your muffin holes), cut rounds in the dough and place them at the base of muffin pans and place 2 teaspoons of mincemeat on each. Use the cutter again on its smaller size and cut out more rounds to make tops. • Seal the lids, brush with milk and sprinkle with sugar.• Bake for 20 to 25 minutes at 400˚F until golden brown.

IngredientsMincemeat Filling1 cup raisins1 cup currants1 cup dried cranberries1 cup dried apricots, cut to the size of raisins½ cup mixed peel2 Granny Smith apples, peeled, cored and finely chopped1 lemon, juice and zest1 orange, juice and zest ½ cup butter, softened1 heaped tsp. mixed spice1 cup brown sugar1 cup quality dark rum

Shortcrust Pastry2 cups all purpose flour½ tsp. salt1 cup butter¼ cup cold water

FinishingMilk, for brushingSugar

JuicyChef’s Christmas Mince Pie JuicyChef’s Christmas Mince Pie

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I make these scones with the inevitable leftover rum soaked fruit I have from baking Christmas cake or pudding. Ricotta makes a pleasant change and tempers the alcohol-loaded fruit that is lifted with citrus notes. I serve these for Boxing Day breakfast or brunch with cream and jam accompanied by classic English Breakfast Tea.

Ingredients1 cup all purpose flour1 cup whole wheat flour2 tsps. baking powder4 tbsps. white granulated sugar, divided1 lemon, zest only½ cup butter, cold½ tsp. salt1 cup rum-soaked dried fruits¾ cup ricotta¼ cup cream

IN SEASON

Method• Preheat oven to 400˚F• In a large bowl add flours, baking powder and 3 tablespoons of sugar, and mix together until incorporated.• Cut cold butter into small pieces and add to the flour, rubbing the mixture with your fingertips until it is coarse.• Add rum-soaked fruit and lemon zest, and stir into the mixture.• In a measuring jug, mix the ricotta with the cream. Add to the mixture and combine until dough is formed, it will be slightly sticky.• Press dough down slightly on a floured surface, cut into wedges using a sharp knife.• Bake for 15 minutes, remove from heat sprinkle scones with leftover tablespoon of sugar and bake for 10 minutes more.

Wishing for you and your loved ones a blessed and Merry Christmas and Happy New Year, please drink responsibly and EAT GOOD!!

Foodie Love,JuicyChef xoxo

JuicyChef’s Rum Soaked Dried Fruit and Ricotta Scones

12

HOME COOKING

photos by Dwayne Watkins

Interview by Leisha Wong

Let’s start at the beginning. How did you get into food? If you ask most chefs, you’ll find that they may not have always wanted to get into this industry. For me, I am very artistic. I love art and I also loved food. I would say going to street markets as a young lad definitely lit the spark in me to use foods and make it into edible dishes of artwork.

Did you go to school for cooking?I studied in the United Kingdom at Thames Valley University. But, let me say, if you really want proper training and exposure, find a proper kitchen with an internationally exposed chef, and do a year or two under them. You will learn more than any cooking school.

COURTSIDE DINING

Returning to Jamaica via the United States and United Kingston, Chef Louis Anthony Matthews has taken over the reins at Spanish Court Hotel, bringing with him years of international experience.

Chef Anthony Matthews takes control of the kitchen at Kingston’s hotspot, Spanish Court Hotel, and turns it into a gastronomic destination.

What was your first cooking job?My first cooking job was with the Marriott Hotel chain where I worked alongside Chef Steven Wright. Scottish-born, Chef Wright helped to tweak my early ambitions in this industry.

What is your biggest influence when it comes to cooking?The pleasure or satisfaction of training and teaching a young chef that wants to learn. I get calls now from wives of stewards I have trained to become chefs, just to say ‘thank you’. If we give young people the training and knowledge they need, it’s so satisfying to just stand back, watch, and let them grow.

Chef Matthews (standing), shares a moment with the chefs and the Kingston Kitchen

team at the Cheers to You dinner.

Chef Matthews’ divine creation for the Cheers to You dinner (page 33); a Trio of Chocolate—Chocolate Soufflé, chocolate-covered strawberry, and chocolate ice cream.

Top 3 essential cooking tools?Fresh ingredients, a good bottle of wine—red or white—and freshly caught seafood of any kind.

Most memorable meal?Too many to count, but one was definitely braised pig cheeks at London Street Brassiere, in London, England.

Favourite place to eat in Jamaica?As always, on the beach by Hellshire.

Go-to dish when you are really hungry? Quick and delicious!Mussels Marinara. Quick easy and absolutely delicious.

What’s for dinner tonight?Stew peas with pigtails and white rice. Don’t tell anyone but this is the key to my heart.

What makes you good at what you do? Love. Don’t become a chef if you need a paycheck. You have to love this job. It will take over your life, but I promise you if you give your all, the rewards you’ll receive in return are invaluable.

What are your plans for the future?At the moment my target is to keep building the Spanish Court Hotel brand. I want us to be the place you go home and tell your family about. From the moment walk onto the property until the moment you leave, you are still in awe.

What do you think of the food scene in Jamaica today? What changes have you seen?We are definitely growing. Most Jamaicans have travelled and seen what the food industry is like abroad. They have seen the possibilities. So upon returning home they expect similar experiences. They can now read a menu and identify different dishes and ingredients. So we have grown, but we still have a little way to go.

Are there any up and coming chefs you think we should keep our eye on?Well, us ‘old boys’ need to be careful. Jamaica has a long list of enthusiastic young chefs that are going to carry on this industry long after us. I am a strong believer that all chefs that are in the public eye must never claim the fame or prize for themselves. We must always acknowledge our entire team. This I strongly believe. I have the pleasure of having the following upcoming ‘celebrity’ chefs on my team at the Spanish Court Hotel: Chef Keneil Jackson, Chef Richie Richards, Chef Venroy Clarke, and Chef Lamarsha Mitchell. Watch out for them.

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HOME COOKINGInterview by Leisha Wong

14

KK NEWS

15

GOURMET DELIVERY

The wait is over… gourmet treats soon available at the click of your mouse.

Wonder where you are going to get your delicious gourmet treats and Emporium delicacies in between Kingston Kitchen events? Well wonder no more! Introducing Kingston Kitchen’s newly designed website, which includes an interactive online marketplace, set to bring the food experience of Kingston Kitchen events, to the comfort of you in your home.

Modelled after such international sites as Etsy.com and Gilttaste.com, the online marketplace will allow vendors to create their own “market” online under the Kingston Kitchen brand, and sell products directly to customers. The products will then be delivered directly to the customer.

Alongside the marketplace, the newly designed website will offer an online resource for all foodies including recipes, interviews with industry professionals, guest bloggers and more. As an extension of the Kingston Kitchen brand, it will offer a space where food professionals, from chefs and caterers, to commercial food producers and restaurateurs, can network with like-minded professionals in order to grow their businesses as well as the food industry in Jamaica.

For more info visitwww.KingstonKitchenja.com

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SPECIAL ADVERTISING FEATURE

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THE BENEFITS OF WHOLE GRAINS 100% Whole Grain. 100% Delicious.

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• Data from the Whole Grains Council

By Kristina Kerr

19

OPEN DOORS

OPA!For over two years Mykonos Greek Bar and Grill has been serving up authentic Greek cuisine right in the heart of Ocho Rios. During that time it has become a “must-visit” among the local food spots because of its convenience (more so for the Ochi crowd), rustic ambiance and delicious menu offerings. Now relocated to Fisherman’s Village, Mykonos boasts an ocean view, the perfect accompaniment to such dishes as a gyro, a mixture of lamb and beef served in a homemade wrap with lettuce, tomato and tzaziki sauce; their famous fried calamari, and the authentic Greek dish spanakopita, a spinach and ricotta mixture, wrapped in philo pastry and also served with tzaziki sauce.

A little piece of Greece in Jamaica.

By Kristina Kerr

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20

OPEN DOORS

We caught up with Pascal Sud, part of the team behind Mykonos Greek Bar & Grill who filled us in on business, food and the future.

Why did you decide to open a Greek restaurant in Jamaica? Because I had no competition, it was the first Greek restaurant in Jamaica, so there was a definite need. We were able to emphasize our freshness, wellness, and amazing and authentic cuisine offered for a reasonable price.

What are some of the most popular dishes on the menu?The Gyros are our most popular item. It is a rotisserie of beef and lamb served with tzatziki sauce (made up of strained yogurt, garlic, cucumber and dill). Some of our other popular items are the leg of lamb with oven-roasted potatoes, the coca-cola ribs (a recipe created by one of the owners Dimitri Konidis) and a recent addition Cornish hen.

The restaurant now boasts a new waterfront location.What was the reason for the move?The waterfront venue represents a picture of Mykonos in Jamaica better than anything else I could describe. People get a great ambience along with their delicious and fresh meal. It’s an added element to the whole experience.

And finally do you have any plans for a Kingston location in the near future? Yes, as soon as possible. We are excited about a possible move to Kingston and are just looking for the right location.

Turtle Beach Road, Ocho Rios Bay.876.390.7700

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FOR STARTERS

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Ahh finally the holiday season is here! This is the time when all of my favorite ‘f’ words converge on each other: family, friends, food and fun. It’s also a time to travel the countryside and explore new spots.

Montego Bay has got the whole holiday vibe on lock; it’s not a place that follows rules with its laid back ocean-side mentality. Mobay has a few open-air haunts, where you can get your food and drink on. A wonderful open-air spot where one can conceivable linger for an eternity is the re-make of the MoBay hot spot The Groovy Grouper, now called Sand Restaurant and Bar, at Doctors Cave Beach.

BAREFOOT DININGA “Groovy” old favourite gets a makeover

The gorgeous white sand and turquoise blue sea pulls you in, but the great conversation, sweet musical selections of resident DJ Bumpy Jones, and the pleasure of eating tasty familiar treats, keep you hanging around, and coming back for more. The wooden deck beach bar is draped in white cloth, a simple bohemian décor that lends way to the comfortable sublime atmosphere. Attentive bar staff has customers sipping on first-rate martinis and daiquiris, or offering up good old favourites like rum, beer and everything in between.

By Claudette Powell

in Peru inspired his favorite dish on the Sand menu; the seafood platter that features shrimp kabob, trout, calamari, mussel and octopus.

The Sunday special while I was there was perfect. A gentle ocean breeze was the ideal complement to Sand’s Bloody Mary Sunday brunch, where trays of traditional Jamaican dishes like Ackee and saltfish, mackerel rundown, fried sweet plantains, boiled banana, dumpling and yam are offered alongside a tray of assorted fresh fruits. If your heart and stomach are willing, a spicy Bloody Mary drink is there for you as well.

Once you go to Sand, you can instantly see how this place can become a hip haven that can fulfill all needs at once during your holiday or anytime you’re in the mood for a nice holiday type breeze out.

FOR STARTERS

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Around the bar you will see an eclectic mix of young entrepreneurs, shirtless tourists, and Mobay beach regulars. On the weekends this spot is all about grabbing a table and camping out for the day and socializing. And while you’re hanging out, you may come across some very interesting sights, like Reggae superstar Jimmy Cliff enjoying a conversation with a table full of people. As the sun sets, an easy flow of couples and friends gather here to share a drink, a meal and watch the magical colourful display of the sun as it slowly disappears behind the ocean’s edge.

The Sand menu is a delicate balance between local and international favourites. The succulent handmade seasoned hamburger comes with a choice of a few side sauces that have nothing to do with ketchup. For the folks who like to layer flavours, the burger can also come with toppings like pesto, sweet chili pepper, and mango chutney for the sweet and savoury lovers.

The new head chef at The Sand, Maksym “Max” Losyev, set out to offer folks a menu that wasn’t too heavy, but just enough to sustain them while they lymed. The Ukraine-born chef has been living in Jamaica for 19 years, and so manages to maintain a balance between international and local cuisine. Inspired by his mother and grandmother, Lysev realised very early on in life that he wanted to be a chef. His mother mentored him in the kitchen and encouraged him to experiment with food. He also spent a great amount of time living in Peru, where he was surrounded by fresh ingredients daily. His stay

26

ALL THINGS NICEGet on Santa’s “Nice” list with these holiday treats.

Ingredients½ cup + 6 tbsps. unsalted butter, at room temperature3 cups + 3 tbsps. all purpose flour1 cup caster sugar (super fine sugar)1 large egg, lightly beaten1 tsp. vanilla extract, or seeds from 1 vanilla bean

Dierections• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.• Cream together the butter, sugar and any flavourings you’re using. Beat in a food processor until just becoming creamy in texture.

BAKE BABY BAKE

• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.• Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non-sticky dough forms.• Knead into a ball and divide into two or three pieces.• Roll out each portion between parchment paper to a thickness of about ¼ inch• Refrigerate for a minimum of thirty minutes.• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.• Once chilled, peel off parchment and place dough on a lightly floured surface.

Happy Anniversary Kingston Kitchen! It’s been a long year but a very successful one – I wish you a wonderful anniversary market and an even better year next year! What best to celebrate than for the anniversary to fall on my favourite holiday – Christmas! Whether it’s the baking for the entire season, the gift opening on Christmas day, or the delicious Christmas meal, none of it ever gets old! Get your ovens churning and in the holiday spirit with two of my favourite Christmas recipes. I hope you enjoy your holidays and have a Happy New Year when it comes!

Basic Sugar CookiesThis recipe is by my baking idol Peggy Porschen, and is a guaranteed success. You can decorate the cookies any way you feel like, just be warned, they’re very addictive! P.S. Leave some by the Christmas tree for Santa.

The Sugar Cookie Frosting Recipe

• Cut out shapes with cookie cutters or a sharp knife.• Arrange shapes on parchment lined baking sheets and refrigerate for another thirty minutes to an hour.• Tip: It’s very important you chill them again otherwise they’ll spread while baking.• Re-roll scraps and follow the above process until all scraps are used up.• Bake until golden around the edges, about 8 to 15 minutes, depending on the size of the cookies.• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done. Also, rotate baking sheets half way through baking if your oven bakes unevenly.• Leave to cool on cooling racks.• Once completely cooled, decorate as desired.• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.

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BAKE BABY BAKEBy Jessica Hylton

Warm Egg Nog

Ingredients1 cup confectioners sugar (powdered sugar)1 tbsp. milk1 drop lemon juice (fresh or processed)1 tbsp. light corn syrup

Method• Combine powder sugar, corn syrup, and lemon juice in a bowl.FROSTING TIPS• If you need a thicker frosting, (for outlining your cookies), add less milk. Just a drop at a time.• If you are using food coloring, be sure to use less milk. Most food colorings are liquid and can make your frosting too runny. If you are using a gel food coloring, your milk quantity can remain the same.

Warm EggnogThis recipe made me fall in love with eggnog! It’s perfect for staying warm and you can either serve it to kids sans alcohol or to adults with the bourbon – either way you’ll be happy you made it.

Ingredients2 large eggs1/3 cup sugar1 cup half and half or whole milk½ cup cream1 tsp. vanilla1/3 cup brandy or bourbon (optional)nutmegcinnamon

Method• Bring 2 eggs up to room temperature (run under some hot water to do this quickly). Add the eggs to a blender and blend on high until a light creamy yellow color.• In a small saucepan, heat 1/3 cup sugar with the half and half and cream over a gentle heat until you can see steam rising off the surface and some bubbles start to form around the edges of the pan. • With the blender running, slowly pour the hot milk mixture into the eggs through the lid. Add the vanilla and continue blending the eggnog for about 30 seconds. Return the mixture to the saucepan and heat over low heat, constantly stirring, for about another minute or two to ensure eggs are cooked. • If you want to make your eggnog alcoholic slowly pour in up to 1/3-cup brandy or bourbon into the running blender. • Serve hot in small glasses with some nutmeg or cinnamon freshly grated on top.

29

A WORD FROM OUR SPONSOR

FOR MAKING IT POSSIBLEThank you to our sponsor family…

We love you like cook food!

Check out our highlights >

Photos by SKKAN Media and Lance Brown

30

A WORD FROM OUR SPONSOR

A WORD FROM OUR SPONSOR

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33

KITCHEN CREW 101

CHEERS TO YOUA celebration worthy of very worthy chefs…

and a first birthday.

It started out as a regular photo shoot. Spanish Court Hotel would be the venue, the place where we had convened as a team to plan our first event, and where we launched our food movement in December 2011. There was no other place fitting to celebrate our first birthday. So, with a venue, beautiful décor designed by Melanie, the proceedings photographed by Dwayne Watkins and Team DWP, and a fantastic menu created by Chef Brian Lumley, and Chef Anthony Matthews, executive chef at The Spanish Court, it felt like a waste to not invite some of our foodie friends to enjoy it with us.

Our way of saying thank you, we invited all the chefs who had supported us throughout the year, either participating in our cover photo shoots, or were featured in the magazine; and fêted them to great

conversation, great food and delicious wine. Guests were: Gariel Ferguson of G’s BBQ; Chef Colin Hylton from Guilt Trip; Chef Theo Smith of Great House Caterers; Chef Celeste Gordon; Chef Christian Sweeney of Fuzion Food Service and Epic Eats JA; and Anna-Kay Tomlinson from Miss T’s Kitchen in Ocho Rios.

While the chefs are incredibly protective of these special recipes, they agreed to share —although Chef Lumley could not part with his secret beef tenderloin recipe. Sorry…we tried! These may be some of our most ambitious recipes yet, but be brave and give them a try. Feel free to let us know if you have any questions or comments.

Bon Appétit!

Photos by Dwayne Watkins

Cream of Leek SoupChef Anthony MatthewsServes 8 to 10

Ingredients 1 lb. leeks (properly washed)4 sprigs scallionOlive oil1 large carrots2 large onions1 sprig thyme4 cloves garlic3 stalks celery8 cups vegetable stock½ lb. Irish potatoesSalt and Pepper1 cup double cream

KITCHEN CREW 101

34

Method• Ensure leeks are properly washed under running water. Set aside and allow to drain. Prepare and chop leeks and all other vegetables.• Heat large pot, and add a small amount of olive oil.• Add all chopped leeks, other vegetables, thyme and garlic, and sauté until the vegetables begin to soften.• Cover the mixture with vegetable stock and allow to cook for 30 to 40 minutes. Add salt and pepper to desired taste.• Once all the vegetable have cooked and the flavour is as you require, purée the soup with a hand-held blender. • Lastly adding the cream to give your soup that silky smooth flavour.• Serve hot with warm bread rolls.comments.

Rosemary Chicken Vietnamese RollChef Brian LumleyServes 6

Ingredients 6 rice paper wraps12 lettuce leaves2 tbsps. basil and cilantro3 chicken breasts (Rosemary roast chicken**)2 medium carrots (grated)1 medium cucumber (thinly sliced)1 small pack Vermicelli noodles (optional)½ tbsp. double cream (for garnish)

Sauce1 cup Hoisin sauce1 tbsp. Peanut butterFew sprigs cilantro stalks (optional)¼ cup water

KITCHEN CREW 101

35

Method• To prep the chicken**, rub together salt, pepper, chicken seasoning and ground rosemary (use a spice grinder). Marinate the chicken for 2 hours. Sauté in a hot pan on each side for 3 to 4 minutes, then finish cooking in an oven. Cool completely and refrigerate until ready to use. • To assemble the wraps, carefully dip the rice paper wrapper in warm water for 5 seconds then place on a cutting board.• Add the fillings one by one, starting with the lettuce leaves and ending with the noodles if using.• Roll it like a spring roll without any egg wash to seal; it will adhere to its own skin.• Store in a tight lid container, do not let them touch each other. It will keep for two days.• For the sauce, combine the Hoisin sauce and cilantro stalks, if using, with a small amount of water and bring to a simmer for 10 minutes.• Strain the sauce and return to a low heat. Gently incorporate the peanut butter and heat for about 5 minutes. Leave to cool and serve at room temperature.

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Chef Brian LumleyServes 6

Ingredients 1 fillet Atlantic salmon with skin on2 tbsps. cumin1 tsp. star anise (ground)2 tsps. white pepper1 tsp. brown sugar3 tsps. garlic powder2 tsps. salt or to taste

Cumin Spiced Atlantic Salmon with a Curry Coconut Sauce

Sauce2 tbsps. peanut oil mixed with vegetable oil2 tsps. curry powder1 tsp. turmeric powder1 small onion (diced)3 cloves garlic (sliced)1 tsp. cornstarch powder1 cup fish stock3 tbsps. coconut milk (powder)½ cup heavy creamSmall piece ginger (crushed)½ stalk lemon grass (crushed)Few sprigs cilantro (bruised)

KITCHEN CREW 101

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Method• Cut the salmon into 4-ounce pieces and score the skin with small cuts, ¼ of an inch apart. • Mix the spices together and massage into the fish carefully. Set aside to marinate for 1 hour.• Meanwhile prepare the sauce.• In a saucepot on medium-high heat, add the oil mixture, then the onion and garlic.• Sweat for 3 minutes, continuously stirring, do not brown. Next add the curry spice and turmeric and stir properly. Mixture should be smooth and not cakey, if it is, add a little oil to adjust.• Add the cornstarch and stir like you are making a roux. Add the fish stock and bring to a simmer. Skim any foam that rises to the top. Add both creams, ginger, lemon grass and cilantro stalks (optional), and continue to simmer for 15 minutes, stirring frequently to avoid separation.

• Taste and correct the seasoning if necessary, strain and reserve.• To serve the fish, place a non-stick frying pan on the stove with 1 tablespoon of the oil mixture. Place the fish skin side down and push it down for half a minute. Release the pressure and add another fish to the pan. • Do not crowd the pan with the fish. Cook for 3 to 4 minutes then turn over and cook for 1 minute. • Remove from the heat and serve immediately with the warm sauce.

KITCHEN CREW 101

KITCHEN CREW 101

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KITCHEN CREW 101

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KITCHEN CREW 101

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Chef Anthony Matthews Serves 10 to 12

Note from Chef Matthews: “Well foodies, this dish is only for the brave at heart. The perfect soufflé is based totally on practice and gut feelings. Hence when you hear shouts of joy being bellowed from the kitchen you know the chef got the soufflé right! Good luck!”

Firstly you need theChocolate Soufflé Base

Ingredients2 cups milk5 oz. egg yolks5 oz. caster sugar2.5 oz. cornstarchChocolate essence to flavour (you can flavor with any desired essence eg. strawberry, coffee etc.)

Method• Bring milk to a boil in a saucepot. • Add eggs yolks, sugar and cornstarch in a bowl and whisk till smooth. • Once milk is boiled, pour half onto the mixture and continue whisking. • Once this mixture is smooth pour it back into the saucepot with the rest of the milk and return to the heat. • Continue to whisk over low heat until mixture thickens. Pass through a sieve to remove lumps and allow to cool.

**Next we prepare the Ramekins. The ones we will need are about 1-inch deep with a 3-inch circumference.

Ingredients1 cup butter, softened2 tsp. cinnamon 6 tsps. caster sugarSmall pastry brush

Chocolate Soufflé with Rich Chocolate Ice Cream

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Method• Soften the butter in microwave until just softened. • Mix sugar and cinnamon. Use the brush to line ramekin with a smooth layer of soften butter. Add sugar mix to ramekin to coat the sides. • Turn over to remove excess sugar.• Place in a cool place.

**Now we need the rising agent. For this we will need: 2 egg whites

**Now we will put it all together.

Method• Place 3 tablespoons of soufflé base in a bowl and loosen with a plastic spatula. In another bowl use a hand held mixer to whisk egg white till soft peak. Check for soft peak by holding the bowl over your head upside down. If you didn't get egg all over yourself, you did well. • Add one large spoon of egg white to the soufflé base mixture and work this in, gently. Then add two more spoonfuls of the egg white and fold it in gentle. • Don't over work, as you will knock the air out of the mixture.• Pour mixture into ramekins and bake at 180˚C or 355˚F for 15 minutes or until it has risen.• Serve immediately with the chocolate ice cream.

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IT’S A WRAPOur magazine may be small, but our photos shoots are always big, and we neverhave enough space to share all the wonderful photos taken by Dwayne Watkins.

Here we revisit our photo shoots and share some great moments.

December 2011Location: Russell Heights, Kingston

Theme: It’s the Holidays!

The Shoot: While this was our first shoot, with such a good team, how could anything go wrong? And it didn’t. Jacqui and her wonderful team created a delicious menu that included her delicious smoked salmon pâté, roast chicken, and candied sweet potatoes.

Food By: Jacqui “JuicyChef” Sinclair and team

February 2012Location: Long Mountain, Kingston

Theme: A Valentine’s Day inspired dinner for two

The Shoot: With the lights of Kingston as the backdrop, and a soul-warming menu created by Chef Brian Lumley, this simple yet seductive dinner has received the most amount of e-mail responses.

Food By: Chef Brian Lumley

BEHIND THE SCENES

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BEHIND THE SCENES

March 2012Location: Jacks Hill, Kingston

Theme: Full Moon Cocktail Party

The Shoot: With the Kingston Kitchen Team about to embark on their first Night Market, we decided to set the tone by hosting a cocktail party for some of our closest friends. Melanie designed a simply stunning vintage-inspired backdrop to our cocktail party, while Chef Celeste Gordon created an elegant and fun menu that was lively on the palette as well as on the eyes.

Food By: Chef Celeste Gordon

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June 2012Location: Jack’s Hill, Kingston

Theme: Grilling by the poolside

The Shoot: Summer brought with it some serious heat, and so we decided to cool off by the pool, get out of the kitchen, and get grilling. Chef Theo Smith delivered a light and refreshing menu of grilled corn, strawberry-glazed shrimp kebabs, and stuffed chicken breast—a healthy feast for the entire team.

Food By: Chef Theo Smith and Great House Caterers

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August 2012Location: Cherry Gardens, Kingston

Theme: Reinventing Jamaica classics for Jamaica 50 celebration.

The Shoot: We paid homage to Jamaica at 50, through a celebration of food. We turned to Chef Robbie Josephs, who hails from Montego Bay, to show that Jamaican food really can be elegant. Definitely our most intricately created menu, Chef Robbie elevated Jamaican ingredients in a menu that included ackee and smoked blue marlin in a sweet vanilla-infused yellow yam boat, and crispy vegetable and saltfish samosas with mint coriander yogurt sauce.

Food By: Chef Robbie Josephs

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October 2012Location: Long Mountain, Kingston

Theme: Farm-to-table dinner

The Shoot: We said goodbye to meat for this issue, focusing instead on the rich bounty that Jamaica produces, and thrust seafood and vegetables into the spotlight. Anna-Kay Tomlinson, from Miss T’s Kitchen in Ocho Rios, designed a menu so rich in flavours that no one missed the meat at all. The fresh vegetables, oils and delicious herbed butter were provided by Robyn Fox and the team at Food Basket Jamaica.

Food By: Anna-KayTomlinson, Miss T’s Kitchen

BEHIND THE SCENES

HEALTH

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FOR A CONSULT CONTACT:KARLA HENRYCERTIFIED HOLISTIC HEALTH COACHWWW.KARLAHENRY.COM© INTEGRATIVE NUTRITION

Almost all of us have a distorted image of our body, often due to the importance our culture places on outward appearance and the onslaught of media images of airbrushed models and celebrities. On a daily basis, we talk to ourselves in ways we would never speak to another. Imagine speaking to a child the way you speak to yourself about your body. It would devastate a child. It affects you similarly, causing stress and emotional pain in your body, which can make improving your health or losing weight even more difficult. Think of all the intelligence, creativity and time you spend on improving, altering and judging your appearance. Who would you be and what could you accomplish if your valuable resources weren’t used this way? Constant emphasis on the external makes us discount the great presence and intelligence that is housed by the body. It makes us forget the magic of our internal rhythms and fail to acknowledge the beautiful bodies we have.

BEAUTIFUL BODYDon’t compromise yourself. You are all you’ve got.-Janis Joplin

The body you have right now is incredible! It never misses a heartbeat, it maintains homeostasis and it miraculously digests whatever you put in it. It is your instrument for expressing your creativity, intelligence and love. By focusing on the 1 percent you don’t like or wish were different, you may be ignoring the remaining 99 percent about your body that is beautiful, unique and delightful. What would your life be like if you were simply at peace with the body you have? You may wish to make your body healthier and stronger, but could you do that out of love and respect for your body instead of the opposite? Could you begin to treat yourself with kindness, to limit the negative self-talk and to reconnect with your inner wisdom? It would mean celebrating your body rather than punishing it. It would mean nourishing your body rather than depriving it. It would mean a chance to watch your body flourish when treated with care and respect. So as we close this year, tell your body how much you love it and that you are thankful for it taking you through this year. Celebrate your body!

Karla Henry

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BEAUTIFUL BODYFood Focus: Oils and Fats

Sweet potatoes are on everyone’s mind this season. They seem to go hand in hand with the holidays, and fortunately, eating these and other sweet vegetables needn’t be limited to this time of year. Cravings for sweets can be greatly reduced by adding sweet vegetables, such as sweet potatoes, yams, beets, squash, and turnips to your daily diet. Sweet potatoes elevate blood sugar gently rather than with the jolt delivered by simple refined carbohydrates, so there’s no energy crash after you eat them. Much higher in nutrients than white potatoes and especially rich in vitamin A, sweet potatoes offer a creamy consistency that is satisfying and soothing. They are healing to the stomach, spleen, pancreas and reproductive organs, and help to remove toxins from the body. They can increase the quantity of milk in lactating women and can lessen cramps and premenstrual symptoms. If you don’t have any sweet potatoes in your kitchen, go out and buy some and make the recipe below.

Recipe of the Month: Sweet Potatoes with Lime and Cilantro

This recipe is an eye-opener for those who find sweet potatoes cloyingly sweet, or those who are tired of eating them smothered in marshmallows and brown sugar. Prep time: 10 minutesCooking time: 30-40 minutesYield: 4 servings

Ingredients: 4 sweet potatoes½ bunch fresh cilantro2-3 limesButter or olive oil, salt (optional)

Method:1. Wash the sweet potatoes and bake them whole, in their skins, at 375˚F until tender, about 40 minutes.2. Wash and chop cilantro leaves.3. When sweet potatoes are done, slit open the skin and place on serving plate. Season with salt and dots of butter or a sprinkle of oil, if you like, then squeeze fresh lime juice all over, and shower with cilantro leaves.

Method• Preheat oven to 350˚F.• Season meat by rubbing with salt and pepper, garlic and rosemary. • Place all marinade ingredients in a blender and blend on high until smooth.• Pour over meat ensuring all parts of meat are gratuitously slathered with marinade. Marinate for at least 2 hours, but preferably overnight.• When ready to cook, place beef on a greased baking sheet and bake for 30 to 45 minutes or until desired doneness is reached.

Chef Theo SmithGreat House Caterers

Stuffed Plantain SurpriseServes 6-8

Ingredients4 whole slightly ripe plantains¾ lb Irish potato4 oz. cream cheese3-4 cloves garlic, minced1 tbsp. basil, (optional) (finely chopped)Salt and black pepper to tasteVegetable oil for deep-frying

Method• Wash, peel and cut potatoes into cubes, then add to salted boiling water and allow to cook.• Peel ripe plantain and cut into 6-8 even pieces, approximately 1½ inch thick.

RECIPES

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Chef Christian SweeneyFuzion Food Services and Epic Eats JA

Sorrel and Rosemary Marinated Roast Beef

Marinade is good for up to 6 lbs of meat, which serves six to eight people. Ensure at least 2 hours to marinate, but it is best when marinated overnight. Preferably use top round or tenderloin.

IngredientsMarinade 1 knob ginger, chopped1 tbsp. cinnamon powder 1 tbsp. allspice/pimento powder 1 tbsp. nutmeg 1 tsp. finely chopped Scotch bonnet 2 cups Pure Country Sorrel Juice 2 tbsps. brown sugar 2 cloves garlic 1 tbsp. fresh rosemary, chopped 1 tbsp. salt

Meat Seasoning1 tbsp. salt 1 tbsp. fresh cracked black pepper 1 tbsp. fresh rosemary, chopped2 cloves chopped garlic

CHEF’S TABLESo what will the chef’s be serving up this Christmas? They share a couple holiday recipes with you.

Throughout the year they have been featured in the pages of our magazine, preparing everything from pepperoni-stuffed chicken breast, and snapper ceviche, to bun with goats cheese and brown sugar brûlée. Now, they turn their efforts to the holiday table, offering up some holiday alternatives.

• Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but ¼ inch fat from ham. • Place ham, fat side up, in prepared pan. • Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound, or 2 hours 40 minutes for 16-lbs ham.• Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. • Remove from the oven and let cool the slice and enjoy.

Anna-Kay TomlinsonMiss T’s Kitchen, Ocho Rios

Vegan Otaheite Apple StrudelServes 6

Ingredients1 sheet puff pastry3 tbsps. sugar1 ½ tbsp. all purpose-flour½ tsp. cinnamon1 pinch nutmeg1 pinch all spice1 pinch salt6 Otaheite apples, thinly sliced1 tbsp. lime Juice1 tsp. coconut rum4 tbsps. coconut oil or Earth Balance margarineSugar (for sanding)

Method• Defrost puff pastry (approximately 30-40 minutes).• Preheat oven to 375˚F.• Toss apples in pan with 2 tablespoons of margarine or coconut oil, lime juice and coconut rum for 3 minutes.• Combine sugar, flour, cinnamon, nutmeg, allspice and salt and add to apple mixture.• Place apples in a line down the middle, fold over and tuck in ends.• Brush strudel with 2 tablespoons of melted margarine or coconut oil and sand generously with brown sugar.• Using a serrated knife, make several diagonal slashes in the strudel.• Bake for 35 minutes until golden brown and puffy. • Cool for 20 minutes before slicing.

• Using a melon baller, gently scoop out the center of each plantain, leaving behind a little as the base.• Add plantain to deep fryer, cook, then remove and drain off excess oil.• Remove cooked potatoes from stove, drain off liquid then add cream cheese, garlic and basil.• Mash potato mixture until smooth, then salt and pepper to taste.• Add potato mixture to piping bag, and pipe into plantain cups decoratively.• Serve hot and enjoy.

Note: You may top plantain surprise with pepper flakes, parsley etc.

Chef Celeste Gordon

Ham with Rum and Peach Glaze Serves 20

Ingredients1 bag frozen peaches (14oz.)¼ cup rum1 ¾ cups (packed) dark brown sugar1 tsp. cinnamon2 tbsps. pepper jelly1 whole bone-in 10 to 12 lbs. Ham**Cooking thermometer

Method• Combine PVeaches, rum, sugar, cinnamon and pepper jelly in a saucepot. • Boil till the fruit has softened and the mixture becomes a syrupy consistency. • Once that occurs remove from the heat and let cool to room temperature.• Position rack in bottom third of oven and preheat to 325°F.

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LYMING AT WALKERSWOOD Lyming at Walkerswood is an authentic Jamaican food spot serving favourite local dishes like jerk pork, chicken and fish, curry goat and manish water the old fashioned way.

Walkerswood Main Road, St. Ann, 876-917-2812

TEA TREE CRÊPERIE Specialising in international and herbal teas, as well as a wide selection of incredible crêpes, Tea Tree also offers a menu of delicious cakes, gourmet bites, specialty coffees, hearty snacks, spreads and dips. Make sure to try their Magical Mint Lemonade…for adults only.

8 Hillcrest Avenue, Kingston 6, 876-927-8733

NCB VENDORS

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Kingston Kitchen has always been about the vendors. They are the people who bring their talents and gourmets delights to each event, serving up food to hungry families and foodies. The partnership between Kingston Kitchen and National Commercial Bank (NCB) was a further extension of the support for the vendors. NCB extended sponsorship to selected NCB merchants, covering their participation costs, encouraging patrons to go “cashless”, and use their credit cards. Make sure to visit these booths today, use your NCB cards, and continue to FOLLOW THE BIRD.

Follow the BirdA winning partnership between food and commerce.

THIIAH’S JUICES & ORGANIC FOOD For those concerned with maintaining optimal health, Thiiah’s Juices and Organic Foods offers vegetarian cuisine; natural juices, vitamins, herbs and a whole lot more.

Shop 6, 7 Mandeville Plaza, Mandeville or 22 Belmont Road, Kingston 5, 876-625-5110

SHIRLEY RETREAT HOTEL Shirley Retreat boasts facilities suitable for a variety of occasions, whether a conference, wedding, banquet, or brunch, the hospitable staff of the Shirley Retreat Hotel aims to exceed all expectations.

7 Maeven Avenue, Kingston 10, 876-946-2679

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For more information, to sign up for your LOVEBIRD KEYCARD,or become an NCB Merchant, see an NCB representation or visit www.jncb.com/lovebird

THE BURRITO SHACK Bringing a taste of Mexican burritos to Jamaica, The Burrito Shack team feature traditional Jamaican flavours in Mexican wraps, as well as a host of other culinary delights.

Across the island, 876-421-3290

CHOCOLATE DREAMS Chocolate Dreams creates consistently high quality chocolate and chocolate baked products for the chocolate lovers of Jamaica.

9 Roosevelt Avenue, Kingston 6, 876-946-3043

SWEETWOOD JERK JOINT A jerk joint reminiscent of the country, but located in the heart of Kingston, Sweetwood offers a variety of jerk meats such as pork, chicken, sausage, lamb, fish and conch.

78 Knutsford Blvd., Kingston, 876-906-4854

GREAT HOUSE CATERERSGreat House Caterers aims to go above expectation and imagination through exceptional customer service, authentic cuisines and unique fruit carvings to create unforgettable gastronomic experiences.

Barbican, Kingston 6, 876-408-598

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SLIDESHOW

WHAT A YEAR!THANKS FOR ALL THE LOVE...WE APPRECIATE IT!

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SLIDESHOW

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SLIDESHOW

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Photos by SKKAN Media and Lance Brown

Signs that Christmas is here: gungo peas; twinkling lights all around town; longer than usual lines at Mailpac; and nights cooled by Christmas breeze. But nothing says Christmas like a tall glass of sorrel, served with a thick slice of dark, rich Christmas cake. For a more adult version of the drink, try Pure Country’s “Christmas Breeze” cocktail below—it is sure to warm the spirits of any Christmas get together.

Ingredients1 oz. clear rum (make it Overproof for more cheer!)¼ oz. simple syrup¼ oz. lime juicePure Country Christmas SorrelGinger root and slice of lime for garnish

Method• Mix rum, simple syrup and lime juice together in a glass (ice optional).• Top with cold Pure Country Christmas Sorrel.• Garnish with lime and/or ginger root.

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Christmas Breeze