Editor: Leisha Wong Contributing Writers: Karla Henry, Jessica Hylton, Claudette Powell, Jacqui SinclairPhotographers: Lance Brown, Jessica Hylton, 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 SEASONHoliday Goodness9 OPEN DOORS

Guilty Pleasures

20 FOR STARTERSOff The Grid

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CHEF’S TABLEHolidays withThe Best Dressed Chicken26

BAKE BABY BAKE‘Tis the Season23

28 ROAD TRIPA Culinary Nation

KITCHEN CREW 1013 Chefs | 3 Courses35

CONTENTS

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SLIDESHOWHighlights from our August Night Market

SLIDESHOWA Signature Launch

PURE COCKTAIL Kiss Under the Mistletoe

KITCHEN CONVERSATIONSRoblé on The Rock

HEALTHHoliday Playtime

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47KITCHEN CREW 101Lazy Days of Summer37

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From left: Melanie Miller, Leisha Wong, Jacqui Sinclair.

Photos: Lance Brown Photography

WELCOME

Traditionally, married couples give each other a gift of “cotton” for their second anniversary. And while the modern addition is china, we quite like the idea of cotton. Think a monogrammed bathrobe, Egyptian cotton bedding, or even matching cooking aprons. Cotton represents durability and the ability to adapt. And this definitely defines our second year at Kingston Kitchen.

We saw a number of changes this year. We went from six market events per year to two, but wow, did we deliver with our first event. To the 3,000 people who came out to support us for our Night Market in August…thank you. What an incredible welcome back…we promise we won’t be gone for so long next time! We also welcomed back our vendors, who always show us love…and without whom, this event would not exist.

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WELCOME

Our magazine grew, and we went out of town, hitting the road and going on some fantastic culinary adventures. We start with Port Antonio, and a visit to Geejam Collections’ Trident Hotel, where we sit down with Chef Collin Brown, who is set to take Jamaican cuisine to the world with his infectious drive and passion (page 28).

Our brand also grew. On Friday November 1, 2013, we realized our dream of branching out into the premium events arena. Joined by local culinary talents, Chef Brian Lumley and Chef Colin Hylton, we invited Bravo TV’s reality star Chef Roblé, from the show Chef Roblé & Co., to experience Jamaica “our” way, and for him to cook “his” way. It was a beautiful match up, and the Kingston Kitchen team gave Roblé an authentic tour of Jamaica’s food culture. From Hellshire to the Blue Mountains, Ocho Rios to Maiden Cay (complete with a little deep sea fishing), Roblé and his crew were treated to a real Jamaican experience. In return, he, along with Chefs Hylton and Lumley, treated 80 very special guests to an incredible dinner. Check out the full story 3 Chefs | 3 Courses (page 35). For highlights from the dinner, check out the gallery (page 44).

Of course, as we enter the “Silly Season”, we share some delicious ways you can entertain at home this holiday, as well as some new places that open their doors just in time for you to entertain out of your home also.

We are also finally launching our Kingston Kitchen online MARKETPLACE. A while in the making, we wanted to take the time to create a seamless shopping experience that would enable visitors to support our vendors year-round, without the hassle of leaving

their home. Join our mailing list so you can enjoy great shopping specials and opportunities.

This year definitely dished out some obstacles our way, but they simply made us re-route and take a new course. And this new course has taken us in a new direction, delivering along with it some exciting developments. You can expect to hear more from us in 2014, so join our movements on Instagram (@kingstonkitchen), Facebook, Twitter (@KGNKitchen) and don’t forget to use the hastag #KKEatgood and share your delicious food with us. Our new blog will be up in the New Year, so make sure and check in with us everyday. There is some really great new stuff coming our way in 2014, so stay tuned.

Foodie love, and Happy Holidays!!Leisha, Melanie and Jacqui

From left: Melanie Miller, Chef Adam Banks, Rayauna Bethea at Café EITS.

Jacqui Sinclair, Melanie Miller, Chef Roblé Ali, Leisha Wong

Jacqui Sinclair and the wonderful family at Aunt Merle’s Hellshire Style Seafood.

Leisha Wong enjoys Coffee Traders coffee at Clifton Mount.

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2013 has been challenging for most Jamaicans, but Christmas, with all the joy and peace it brings, is highly anticipated and cherished. This season highlights love, family, cheer and good food.

It is also a season of, panic! Yes, unfortunately, panic. Commercialism has driven some of us to stress about purchasing the “right” presents, “right” outfits for church services and parties, and the “right” ingredients for Christmas dishes. This social pressure is unnecessary and can induce seasonal depression. Break from tradition and do you, make your own mark while retaining the beauty of this time of year.

It’s OK if you don’t want to make rice and peas, bake a ham or make fruitcake. If you can enjoy it in other homes, it’s quite fine to do something different in yours. Keep in mind the true meaning of Christmas, reach out to those who may be lonely, volunteer with a charity, and show some love to those less fortunate. Cherish your family. It’s a time to put things into perspective.

During these recessionary times, budget is a big issue. Consumers are more frugal out of necessity, but if executed right and if you shop smart, you can still have a lovely meal that looks expensive but doesn’t

cost a fortune. Always scout the local markets and cook around what’s available. It has been my constant mantra because it works on two levels. Produce tastes superior at their peak and it saves money. Outside of the obvious gungo peas and sorrel, take advantage of the lovely citrus, beets, beans and cauliflower popping up and incorporate them into your dishes. Humble ingredients turn into delicious festive masterpieces when you keep them simple and pair with a complementary herb or spice.

Pumpkin is a prize example of affordability and flexibility. The texture of the mild and dry Jamaican pumpkin adapts itself to both savoury and sweet recipes. Pumpkin can be the basis for pies, cakes, breads and rolls, a component in salads, rice dishes, mashes and soups.

Have fun in the kitchen this season; cook and laugh together as you chop vegetables, marinate meats, bake, and mix drinks for your family and friends. Wishing for you and your loved ones, a very Merry Christmas and a prosperous and dream fulfilled Happy New Year!

Foodie Love,JuicyChef xoxo

HOLIDAYGOODNESS

IN SEASONBy Jacqui “JuicyChef” Sinclair

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IN SEASON

If you want an alternative light Christmas morning breakfast so you can concentrate on the big feast later in the day, try these spiced pancakes. Serve with guava or maple syrup, and butter, alongside a big seasonal fruit platter and hot chocolate. This recipe yields roughly 20 to 24 pancakes.

Ingredients2lbs pumpkin, peeled and deseeded, cut into wedges1 heaped tbsp. unsalted butter, melted2/3 cup milk2 cups all purpose flour2 tsp. baking powder3 tbsps. Jamaican light brown sugar½ tsp. ground ginger½ tsp. ground cinnamon¼ tsp. ground pimento (allspice)¼ tsp. ground cloves1 cup plain yoghurt2 eggs, beatenVegetable oil for frying

Method• Preheat oven to 400˚F.• Place pumpkin wedges on a baking tray and roast until tender about 35 to 40 minutes. Cool slightly, then remove the flesh from the skin and add to a food processor or blender with melted butter and milk, and puree until smooth.• In a bowl, sift flour, baking powder, ginger, cinnamon, pimento and sugar and make a well in the centre.• Add beaten eggs and yoghurt and mix until combined.• Fold in pumpkin puree until well incorporated.• In a small non-stick frying pan add oil over medium heat. • When oil is hot, use a ladle and pour in batter. Cook for two minutes until bubbles begin to appear on top, then flip over and cook for an extra minute. Repeat this step until the batter is finished, which should yield about 20 pancakes.

Photos Lance Brown

JUICYCHEF’S SPICED PUMPKIN PANCAKES

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IN SEASON

Orzo is tiny shaped pasta, which resembles rice. This warm salad has a bit of sweet from the vegetables, spice from the sausages, a bit of tart from dried Montmorency cherries (substitute with cranberries) and crunch from the nuts.

Ingredients1 ½ lbs of pumpkin, peeled, deseeded and cut into cubes1 clove garlic, crushed3 spicy chicken sausages, sliced3 onions, peeled and cut into wedges3 tbsps. balsamic vinegarSalt and pepper, to tasteOlive oil½ cup dried Montmorency cherries ¼ cup pine nutsHerbs, for garnish1 pack Orzo, cooked according to package directions

Method• Preheat oven to 400˚F.• Season the pumpkin chunks with salt, pepper, crushed garlic, and enough olive oil to coat in a bowl and transfer to a baking sheet.• In a separate bowl, coat onions with balsamic vinegar, salt and pepper and also coat with olive oil and transfer to another baking sheet.• Roast both pumpkin and onions for about 35 to 40 minutes or until slightly charred and caramelized. • While onions and pumpkin are baking, grill sausages on a stovetop grill pan until cooked through.• Toast pine nuts in a small frying pan until golden. Watch carefully as they burn easily.• Cook orzo, drain and return to the pan adding pumpkin, onions with pan juices, sausages, nuts and dried cherries.• Mix well and garnish with fresh herbs, serve on a platter.

JUICYCHEF’S WARM ORZO SALADWITH ROAST PUMPKIN, ONIONS AND CHICKEN SAUSAGE

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IN SEASON

JUICYCHEF’S BLUE MOUNTAIN LEMON LIQUOR

This is my riff on Limoncello, the famous Italian “digestif”, an after dinner drink to ease digestion after a great meal. The Jamaican lemon—unlike its foreign, distinctly yellow counterparts—range from lime green to yellow in colour with thicker skins. Although this doesn’t have the same result as Amalfi or Meyer lemons, I think our local ones can hold their own and make something special. Lemons have a short season so take advantage. I purchase mine in the market from a vendor who comes from the Blue Mountains. Share icy shots, pour over ice cream, drizzle over cake or give bottles as gifts. Cheers!

Ingredients12 lemons, washed and dried1 750ml bottle of vodka4 cups water3 cups white sugar

Method• Peel lemons using a vegetable peeler to get nice strips.• Use a sharp knife to scrap off any of the white pith (which is bitter), and discard.• Add strips to large glass or plastic pitcher and pour vodka over them. • Steep for seven days.• On the seventh day, prepare syrup by adding water and sugar to a large saucepan and heat until melted.• Cool syrup completely then add to vodka mixture.• Mix well then strain into another clean pitcher. Discard lemon peels.• Use a funnel and pour liquid into clean bottles, seal and refrigerate for at least a week.• Serve ice cold in shot glasses.

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OPEN DOORSBy Leisha Wong

GUILTY PLEASURESKingston is becoming it’s own veritable

culinary destination thanks to some recent openings.Food aficionados unite!

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to Kingston’s night scene. A feast for the eyes with imitation crocodile skin and leopard-print velvet, it is inherently visceral, subdued by the contemporary gold lamps and white tables and chairs found on the outdoor terrace. A black ceiling with ornate gold stars, adds another opulent touch, and yet the combinations of colour and design deal a sophisticated and modern hand.

With these surroundings, it is only natural that the newly designed menu would also elicit equal amounts of decadence. Think lobster mac & cheese, blue cheese crostini, lobster beignets, and oxtail tart. “The menu was designed—as is all the food from the Terra Nova kitchens—to be freshly cooked, using the best ingredients available,” says Ardelle Dalla Costa, in-house designer at Terra Nova. “Innovative presentation delivers the ‘wow’ factor.” Specialty cocktails such as Sweet Basil and Skinny Martini are the perfect libations to sip while sitting in these stylish settings.

The Regency Patisserie, with its whimsical green-glass chandelier as the centrepiece, focuses on the extraordinary pastries of The Terra Nova. Officially opening in late January, it will be open over the Christmas season showcasing their Christmas treats. These include all sizes of Christmas cake, petit fours, Christmas cookies, cupcakes, chocolates and macaroons. All items will be Christmas themed and will be available either at the patisserie counter in the lobby of the hotel or made to order.

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OPEN DOORS

Reserved Luxury The Regency Bar & Lounge, The Terra Nova All Suites Hotel, Kingston

It has always been a landmark of culinary excellence; from its Champagne High Tea on Thursday, to traditional Sunday brunch extravaganza, and the exceptional white glove service of The Regency Restaurant.

It now enters a new era with the recent opening of the Regency Bar & Lounge, and the soon-to-be open Regency Patisserie.

Moody, lavish, plush and luxurious—the Regency Bar and Lounge is a much needed mature and chic addition

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OPEN DOORS

A New TripGuilt Restaurant, By Chef Colin Hylton,at Devon House, Kingston

For many years, the quaint and romantic, tucked away locale of Guilt Trip was a Kingston staple. And while it may have been sad to see Chef Colin Hylton close his doors at Orchid Village, the “peacock” can now be found at the prestigious and fitting venue of Devon House, under the new name, Guilt Restaurant.

As the new resident chef at the Kingston institution, Chef Colin Hylton follows in the footsteps of such greats as the culinary dame, Norma Shirley; and the grill master himself, Mario Machado. As always though, he brings his own delectable flair to the new space, including renovating the house’s originally counting room and transforming it into a private dining area. Here, Hylton gives us the lowdown on destiny, secrets to his success, and the return of his sweet tooth.

OPEN DOORS

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Q: How long have you been open?A: Oddly enough I am not yet officially open as I’m using the first three months to iron out the usual kinks. I don’t care who you are or where you are, this step is crucial to any restaurant. I had the unmitigated gumption to host a sold-out Chaîne des Rôtisseurs, seven-course gourmet dinner, on Saturday, September 7, with a crew only a week old. Anyone that knows me knows my mantra is ‘Go big or go home’. The public was allowed in on Tuesday the 10th of September.

Q: How did the move come about?A: It was very fortuitous how I am now a resident at Devon House. I’m still pinching myself to see if I’m awake. I heard a rumour that the space was becoming available and I thought ‘Naw! That couldn’t be true.’ But fortunately it turned out to be. I put in my bid for the space and the all-knowing Gods favoured me with a kiss. I intend to do myself proud and bring some magic to the city. Self-praise is now a recommendation.

Q: Would you agree that it is almost destiny that you opened up in the space of your mentor?A: The indomitable and inimitable Norma Shirley was definitely my mentor and if it wasn’t for her I’d be some 9-to-5 accountant in Canada, or who knows what other

corporate job. I’m a little theatrical and the hospitality industry is pure and unadulterated ‘play acting’. I feed on the adrenaline rush and it loves me back. It is a case of instant gratification, but also being level headed and not taking things too personally or yourself too seriously. After all it’s not rocket science.

Q: What can people expect with regards to the menu? I wouldn’t say that the menu has changed but I’d like to think it’s a bit more mature and restrained without compromising its exoticism. Saffron and white truffle sauces are making star turns on the new menu. With a nod to location, I’ve added more Jamaican elements but with the ‘Colin twist’. A recent element in a tasting menu was manicotti stuffed with deboned goat, carrots and sweet potatoes, with three different curries. I’m also getting excited about dessert again after losing interest for years. I’d lost my taste and desire for sweets. I’ve coaxed it out of hiding and it’s returning front and centre. I have nothing to prove and that’s very liberating. I’m getting inspiration from everything, even bees foraging for nectar in yellow flowers in my garden. My food will still be bold as I’m not a wallflower type and your personality always shows in your cuisine. It’s just a little more focused and quietly ambitious. I’m still tasting food in my head and I hope I never loose that ability. If I do, it’s time for the funeral pyre.

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Now that the hustle and bustle of the festive season is here, it’s nothing but a lot of running up and down. If you’re like me, at the top of your holiday wish list is to find a good spot to just breeze out. You should pass through Off the Grid at The Cottage. The owner, Ingrid Christie’s small operation offers a unique type of bar experience that mimics the comforts of home. Christie has found a way to create a space that seamlessly blends the best qualities of a country bar, an uptown bar and a home bar. I liked what I saw and more importantly I really like how this non-traditional concept made me feel while there. Christie makes no bones about it, she likes to drink and she wanted to establish a place that was good for drinking, socializing and generally having a good time in a warm and inviting place like home.

It’s so faithful to the concept of a casual feel, the bar itself doesn’t even have a sign, you just pull up to the white gate at 9 Devon Road and you are officially ‘off the grid’. The cottage-style property has a beautiful lawn with tables set out for patrons to enjoy the relaxing outdoor space. You’ll also find other patrons, like me, who choose the informal comforts of the verandah, easily spending a few hours sitting and lounging around on soft cushions on top of rustic benches that were creatively crafted from simple crates. Other customers sit on ottomans surrounding quaint handcrafted tables made out of windowpanes. Staying true to the easygoing lounge house vibe there are no advertisements on the bar walls, only a charming display of the liquor brands Christie’s customers prefer to drink.

Like a sports coach Christie handpicked her staff.She scouted for coworkers that she felt had a real

FOR STARTERS

OFF THE GRIDClaudette Powell

passion for what they did. As soon as you sip on a cocktail from main bartender Randy Thomas, you immediately know this is more than just a job to him. This young mixologist gains his inspiration from his customers, creating cocktails that suit their mood or the occasion. In the off hours before the doors open, Thomas uses the time to develop and/or perfect new recipes, like Off the Grids’ holiday drink special the African Queen—a delicious blend of warm coffee, rum, banana liquor, amoretto and triple sec all topped with whipped cream and cinnamon. It’s a luscious, creamy drink that evokes feelings of a cool and cozy holiday night.

The Off the Grid kitchen is the domain of culinary rock star Chef Brian Clifford. The bar’s menu proves that simplicity can be thrilling and soulfully satisfying. He breathes a completely new lease of life into traditional bar food offerings like bbq pork ears to the Country-style pork rib—a thick piece of seasoned pork that is slowly cooked in a skillet until tender, served covered in carrot and potatoes with a spinach leaf draped across the top, all basted in a thick luscious gravy. It’s a wonderful and unexpected display of refinement.

Chef Brian’s love of cooking started at 13 years old and by 18 he was offered an official cooking job in New York. He eventually moved to Miami to attend the French culinary institution, Le Cordon Bleu. After graduating at the top of his class, Chef Brian hit the road, travelling and cooking in cities like Atlanta, Los Angeles and New York City, learning from different mentors along the way. By the time Chef Brian moved back home to Jamaica he was looking for a place where he could settle down and do his own distinctive cooking style. In an off chance meeting at Marketplace, Christie and Chef Brian solidified a partnership that gave him his perfect culinary platform.

It’s clear that Chef Brian likes to challenge his guest’s expectations, surprise them and arouse their senses. Elevating standard favorites like macaroni and cheese by baking it with tender strips of chicken breast, pieces of bacon and bamboo shoots, topped with a delightful cheesy crust. The beef sliders are juicy plump little hamburgers, stuffed with cheese and topped with mushrooms and sautéed onions. Both dishes give you more than a tasty meal; it’s layers of flavour and texture. You will find a delicate balance and complexity of flavours in the Ackee pizza, as well as the pumpkin bisque. On this year’s holiday menu, the special is a Thanksgiving-style stuffed pork skin that is sure to be a hit.

Off the Grid’s relaxed comfort and across the board chill makes it easier for newcomers and regulars to mix and mingle. Bottom line, a lot of places sell liquor and food, but I say truly memorable spots create a unique atmosphere through its charm and staff. Off the Grid reminds me of “Cheers”—a place where everybody knows your name and they’re always glad you came.

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Photographer: Lance Brown

FOR STARTERS

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BAKE BABY BAKE

It’s Christmas time again, which also means it’s Kingston Kitchen’s second anniversary! To celebrate,I am sharing two of my favourite recipes that will turn any event this seasoninto a Christmas-inspired occasion. Merry Christmas and all the best to you this season!

Happy Anniversary Kingston Kitchen!

• Mini Bailey’s Cheesecakes •Bailey’s has turned into a reason to celebrate pretty much any season, but the scents from this famous liqueur are ideal for Christmas. These mini cheesecakes are perfect for serving to a crowd and out of all of my recipes, this one has received the most praise. You can easily turn this into a full cheesecake by tripling the recipe and baking the cheesecake for 1 hour. Remember—these are not kid-friendly!

INGREDIENTSIngredients for the base 1 cup graham cracker crumbs3 tbsps. butter, melted2 tsps. sugar

Ingredients for the filling 1 packet (8oz) cream cheese2 tbsps. heavy cream2 eggs1/3 cup sugar¼ cup Baileys

Method• Preheat oven to 350˚F.• In a food processor, mix graham cracker crumbs, sugar and melted butter until well combined. Divide crumb mixture evenly between the mini cheesecake pans 12 slots.

• Using the back of a small spoon, press crumbs firmly onto the bottom and set it aside.• Using a stand mixer, mix together cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.• Add heavy cream and then the Bailey’s• Spoon cream cheese mixture into each hole (they should be ¾ filled).• Bake for 18 - 20 minutes.• Allow to cool for at least 20 minutes until pan iscool enough to take cheesecakes out, and place on a wire rack. • Allow to cool completely and then chill in the fridge for at least 2 hours. Top with whipped cream and other toppings such as chocolate, dulce de leche or caramel and enjoy!

‘Tis the Season

• Red Velvet Cupcakes •Red Velvet Cupcakes are a favourite around the Christmas season—it’s actually a staple recipe served at many Christmas events. This is perfect to add a bright pop of colour to the season, and doesn’t take much time to whip up. You can amp up these cupcakes by sprinkling either nuts, cupcake crumbs or sprinkles on top.

By Jessica Hylton

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BAKE BABY BAKE

Cupcakes Ingredients2 ½ cups sifted cake flour*1 tsp. baking powder1 tsp. salt2 tbsps. unsweetened cocoa powder2 oz. red food colouring (two bottles)½1/2 cup unsalted butter, softened1 ½ cups sugar2 eggs, at room temperature1 tsp. vanilla extract1 cup buttermilk, at room temperature1 tsp. white vinegar1 tsp. baking soda

Method• Preheat oven to 350˚F. Line two 12-cup muffin tins with cupcake papers.• Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food colouring and cocoa powder to form a thin paste without lumps; set aside.• In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.• Add one third of the flour mixture to the butter mixture, beat well, and then beat in half of the buttermilk. Beat in another third of flour mixture, and then the second half of buttermilk. End with the last third of the flour mixture. Beat until well combined, making sure to scrape down the bowl with a spatula.

• In a small bowl, mix vinegar and baking soda. It will fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – ¾ full). You may not fill all the cups; I ended up with 20 cupcakes. • Place muffin tins on the middle rack of a preheated 350˚F oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the centre comes out clean. Check early and don’t over bake!• Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. • Frost cupcakes with cream cheese icing and decorate with sprinkles, crushed nuts or red velvet crumbs.

CREAM CHEESE FROSTINGIngredients16 oz. cream cheese (2 packages), softened1/2 cup unsalted butter (one stick), softened1 tsp. vanilla extract3 cups powdered sugar, siftedPinch of salt

Method• With an electric mixer, blend together cream cheese and butter until smooth. • Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.• Turn mixer on high and beat until light and fluffy. • Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe adapted from “Pinch My Salt”

You can follow Jessica on her blog atwww.jessikerbakes.com/blog www.jessikerbakes.blogspot.com website www.jessikerbakes.com

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CHEF’S TABLE

Serves: 6-8 people

Ingredients1 8-10lb Best Dressed Chicken Roaster 1 gallon salted water½ cup jerk seasoning½ cup dried seasoning (basil, parsley, thyme)⅓ cup brown sugar½ cup salt½ cup vegetable oil1 cup chicken stock1lb of Mirepoix mixture: Celery, Carrot and Onion

Method1. Make brine by mixing salt with brown sugar in 1

gallon of water. 2. Rinse chicken under cold water and submerge in

the 1 gallon of seasoned water, leaving to soak for 24 hours.

3. Next day, mix together jerk seasoning and dried herbs with the oil, then leave undisturbed for 10 minutes. Preheat the oven to 425°F (218°C).

4. Wash and chop vegetables, placing in the middle of large roasting tray.

5. Drain the chicken on paper towel and dry properly, then rub the chicken with the spice mixture thoroughly (rub all over and in all cavities). Place roaster chicken on top of vegetables.

6. Place chicken in preheated oven and turn down to 375°F (190°C). Cook chicken for 2 hours and 20 minutes, basting the chicken every 45 minutes with chicken stock.

7. If you’re doing roasted potatoes, add them the last 45 minutes. Should the vegetables look dry, add a splash of water to the tray to stop them from burning.

8. To test if your chicken is done, insert thermometer at the thickest point of the roaster—it should read 165° C.

9. When cooked, cover the chicken and allow it to rest for 15 minutes or so. Good time to make your gravy!

10. Enjoy!

Bon appetite!

Herb Roasted Chicken Roaster

‘Tis the Season‘Tis the season to gather with loved ones, sharing laughter and embracing the spirit of giving. The bond is further strengthened by the conversations at the dinner table peppered with the anticipation of what’s in store.

This Christmas, awaken your taste buds and embrace the true Jamaican tradition of quality by choosing from our wide range of The Best Dressed Chicken products, which includes our juicy A Grade Roaster and succulent Chicken Ham.

Make this holiday a truly unforgettable experience.

Season’s Greetings from The Best Dressed Chicken.

Succulent Best Dressed Chicken Ham with a Spicy Cranberry Glaze

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CHEF’S TABLE

Serves: 6-8 people

Ingredients1 Best Dressed Chicken Ham20-30 whole cloves6 preserved orange peel12 cranberries

Method1. Place the ham on a rack in a roasting pan. Add

water to the bottom of the pan and cover the ham tightly with foil.

2. Bake at 325°F for 16 to 20 minutes per pound, until a meat thermometer registers 135° F.

3. Remove from oven, unwrap the ham and allow to cool slightly as you will be removing the skin.

4. With a sharp knife, remove the skin leaving some of the fat still connected to the meat.

5. Score the ham diagonally, inserting whole cloves, and decorate with cranberries and stars cut from preserved orange peel in each intersection and apply glaze (see recipe below).

6. Increase the heat to 400°F and bake for 15 to 20 minutes longer, until the glaze has caramelized and turned a golden brown. Watch carefully because glazing can burn easily. The ham will be ready when the internal temperature reaches 140°F.

GlazeGlazing is done as the last step in the cooking process of a ham. It is not necessary to glaze a ham when cooking it, but it gives the ham an attractive finish and provides additional flavor.

Ingredients1 can jellied cranberry sauce½ cup packed brown sugar1 tbsp. Dijon mustard1 tbsp. Chinese Five Spice 2 tbsps. pineapple juice

½ teaspoon ground ginger

Method1. In a bowl, mix all ingredients with whisk until well

blended and glaze Chicken Ham.

ROAD TRIP

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Chef Collin Brown has a plan. And it is a big plan. It goes beyond the culinary experience at the Port Antonio based Geejam Collection properties (where he is now based), and speaks to the strong culinary traditions of Jamaica that have been long under-promoted; using these to elevate Jamaica to becoming the number one culinary destination in the Caribbean. Think Michelin stars and worldwide recognition that transforms Jamaica into a culinary nation. That is Chef Brown’s plan.

He will tell you that his plan will be in place by early next year, and you believe him. He is a man that is driven, connected, and passionate about Jamaican food, supporting Jamaica’s local culinary movement and local produce that sets the island apart on so many levels. “There will be no rice served here,” he says. And by that he means that while “chicken and rice” may be the island’s unofficial national dish, he is adamant that Jamaica has too much local bounty to be importing the level of food that Jamaica does.

By Leisha Wong

A CULINARY NATIONChef Collin Brown has big food plans for Jamaica; and

he is starting with Trident Hotel.

ROAD TRIP

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He believes that central to Jamaica’s success is a much-needed shift towards respecting, appreciating and really upping the level of what we are doing locally, recognizing our potential.

Brown has set about implementing his plan at the Geejam Collection Properties, which include the musically inclined Geejam, and the sleek and historic, Trident Hotel and Castle. Partnering with the properties CEO, Jon Baker, Brown was able to start realizing his vision for Jamaica’s culinary tourism movement. After just a couple of months, Brown—who works hand-in-hand with American Master Sushi chef and sous chef, Steve Grimes—was able to restructure the menu so as to have local flavours take centre stage. “We put so much focus on bringing all these international culinary experiences to the island, but it is time that we really master our own cuisine,” Brown says. With this in mind he presents something he has “whipped” up: a grilled lamb chop, served atop

yam mash, with sweet and Irish potato (light-as-air) croquettes, and a rich red wine gravy reduction. “This is simple, good food that highlights our food, our produce. It’s ‘meat and potato’, but with a sophisticated edge that sets off the dining experience.” And he is right. Simple, yet complex with flavour combinations, and classic cooking techniques that make the most of the island’s “humble” ingredients; this is his take on Jamaican food.

Brown officially began his career at the age of 16, when he worked at La Roose Restaurant in Port Henderson, St. Catherine. He honed his skills in the kitchen for three years, before he headed to Cayman to work as a chef at Myrtles Restaurant. He headed to the United Kingdom in 1998, opening his own catering company Ackee Ltd. Then made his way across London, working at One Three Nine, in Soho, and The Lane, just off Brick Lane in East London. When the time came for him to open his own restaurant, he stayed in the East

ROAD TRIP

End, opening Chef Collin Brown in London’s Financial District, The Docklands. The accolades, awards and praises flooded in, including an AA Rosette (which made him the first Caribbean chef to win this award). Back in Jamaica, Brown was now ready to bring his new sophisticated and integrated approach to Jamaican food, back to his roots. Techniques learned overseas with local ingredients, “I am a son of the soil,” he says, “I was born and raised in Trelawney, and that is where my heart and soul is.” He stressed that one of the most important facts of him moving back home, was to give back to the culinary community, and help grow the next generation of chefs who would carry the flag for Jamaican cuisine on a global level. “It’s really time for us to start promoting us. Globally people love Jamaica, but we don’t do enough as a nation to promote our own culture,” he says. “I came home with a plan. I know what I’m about, and I know how to get it done.” And if his background is anything to go by, he certainly does. With restaurants in London and Bratislava, Slovakia, he seems to have the restaurant business down to a formula.

Photos Courtesy of Geejam Collection

30

This is why it was equally important for him to establish himself back at home. From a business perspective he feels much freer being back in Jamaica, with his base at Trident Hotel, where he is able to focus most of his time on cooking, instead of the business of running a restaurant. Instead he can focus his efforts on “building a culinary nation,” as he calls it.

Ensuring ThE VEryBest.Web: www.dwaynewatkins.com • Email: info@dwaynewatkins.com • Twitter and Instagram: @TeamDWP

Phone: (954) 247-4397 (US) or (876) 286-3198 (JA)

35

KITCHEN CREW 101

Upping the ante on the dining scene, Kingston Kitchenlaunches its Signature Series.

It was a night when three big culinary names came together for one night of gastronomic excellence. Bravo TV’s reality star Chef Roblé, Chef Brian Lumley and

Chef Colin Hylton. It was a night when international and local culinary talents integrated to deliver an exquisite experience right here on The Rock. The dinner,

sponsored in part by Scotiabank’s Premium Banking brand, and Caribbean Producers Jamaica (CPJ), was held at Chef Hylton’s new space at Devon House, Guilt.

• MENU •

AppetizerChef Brian Lumley

Spiced crusted seared ahi tuna served on a bed of mixed organic greens aroused by a black currant vinaigrette.

EntréeChef Roblé & Co.

Braised Short rib of beef, callaloo “collard greens”, fregola and marinated shrimp.

DessertChef Colin Hylton

Warm Chocolate Soufflé & Pecan Praline with Cayenne PepperRed fruit Soup with Crème de Cassis

Lavender MacaronCoconut Drops with Ginger

Photos by SKKAN Media and Lance Brown PhotographyDecor / Styling by Tai Flora Luxe

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Spiced Crusted Seared Ahi TunaChef Brian Lumley

“This recipe is really very simple, just pay careful attention to the mixture of spices and control

the heat under the pan.”

Ingredients1oz. cumin seeds

2oz. coriander seeds1oz. thyme leaves (dried)½ 1/2 oz. garlic powder½ 1/2 oz. white pepper

1oz. salt3-4oz. Tuna loin

2oz. clarified butter

KITCHEN CREW 101

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KITCHEN CREW 101

Method• To make the spice mixture, toast the seeds in a warm frying pan for a few minutes.

• Place all the ingredients—except for the tuna and butter—into a spice grinderand grind to a fine powder consistency.

• Pour the spice mixture into a bowl large enough to hold the tuna lointhen roll it in the mixture to lightly coat it all around.

• Let it marinate for at least two hours.

• In a frying pan, heat the clarified butter to medium high heat. Place the tunain the pan carefully and sear for 25 seconds on each side.

• Remove from the heat when all the sides are covered and leave to cool.Slice and serve cold with a salad or sour cream dip.

38

KITCHEN CREW 101

Callaloo “Collard Greens”Chef Roblé & Co.

Ingredients1 smoked turkey wing or smoked ham hock

3 tbsp. olive oil3 tbsp. butter

¾ 3/4 Kg callaloo, washed and chopped1 medium onion, diced2 cloves garlic, sliced

1/8 cup apple cider vinegar2 tbsp. honey or brown sugar

½ 1/2 tbsp. crushed red pepper flakes

Method• Place turkey wing or ham hock in a small sauce pot, cover with water and placeover high heat. When it boils, reduce heat and simmer for 30 minutes.

• In a medium pot on medium heat, sauté the onions until translucent in the olive oil and butter.

• Add the garlic, callaloo, and begin to wilt.

• Pour in a small amount of the liquid and smoked meat.

• Allow to simmer until the greens are tender, about 8-10 minutes.

• Add the apple cider vinegar, honey and pepper flakes. Remove the smoked meat,allow to cool, pick tender meat off the bone, and mix back into the greens.

• Salt and pepper to taste.

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KITCHEN CREW 101

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KITCHEN CREW 101

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KITCHEN CREW 101

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KITCHEN CREW 101

Almond MacaronsChef Colin Hylton

Ingredients8 oz. ground almonds (almond flour)

14 oz. icing sugar8 fl. oz. egg whites

4 oz. granulated sugar2 drops red food colouring (optional)

Filling10 oz. apricot or raspberry or guava jam

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KITCHEN CREW 101

Method• Preheat oven to 350°F.

• Sift together almond flour and icing sugar.

• Whip egg whites to soft peaks. Whisk in the granulated sugarand the food colouring. Continue to whip until stiff and shiny.

• Fold in sifted ingredients.

• Place mixture in a large piping bag with a plain tip.

• Pipe 1½ -inch diameter rounds onto silicone lined baking sheet.

• Bake for 12 minutes or until macarons can be lifted clearly from the silicone pad.

• Cool on wire rack

• Fill small piping bag with jam of choice and pipe onto the flat sides of half ofthe macarons. Place the other halves of macaron flat sides onto the filled halvesto create sandwiches.

SLIDESHOW

44

A Signature LaunchIt was a night of excellent food, wine pairings, good company, and star power. Kingston Kitchen launched the premium arm of their brand, Kingston KitchenSignature Series, and were helped by some culinary power—Chef Roblé from Bravo TV’s reality show Chef Roblé & Co., Chef Brian Lumley and Chef Colin Hylton. Presented in association with the main sponsors, Scotiabank Premium Banking, and Caribbean Producers Jamaica (CPJ), guests were treated to a premium cocktail hour with specialty cocktails, a delectable five-course meal (including surprises from Chef Roblé and Scotiabank courtesy of Chocolate Dreams), and opportunities to meet and talk with the chefs. Here we share some of the highlights.

Photos by SKKAN Media and Lance Brown Photography.

SLIDESHOW

45

By Karla Henry

44

ROBLÉON THE ROCKROBLÉON THE ROCK

47

KITCHEN CONVERSATIONS

He can rap about banana bread. He can drop a lyric from Mega Banton’s Sound Boy Killing circa 1994. He can even throw in a little Beres Hammond for the ladies. He loves music, but Chef Roblé Ali is in Jamaica for the food.

In fact, this young superstar chef, who shot to fame on Bravo TV’ reality show, Chef Roblé & Co., lives and breathes flavour combinations, tastes, and textures. He recently visited Jamaica to headline Kingston Kitchen’s launch of their new premium events arm, Kingston Kitchen Signature Series. He joined forces with local culinary stars Chef Brian Lumley and Chef Colin Hylton to create a gastronomic experience dubbed 3 Chefs | 3 Courses, an intimate dinner held at Hylton’s Guilt, at Devon House.

In his downtime, Ali travelled the island in search of true, authentic food experiences. At the top of his list was Gloria’s Seafood in Port Royal, where the rich aromatic essence of the brown stew snapper introduced Roblé to new flavours (they were most intrigued with the steamed crackers). At EITS Café they were taken by the simple, fresh flavours of the farm-to-table experience, as well as the stunning natural beauty of the farm and guesthouse. At Hellshire, the seasoned oil over an open flame became a natural wonder, and the oysters with the “secret” sauces were a testament to how humble and rustic eating can often be the best.

Pure Wave. Swerve. Hats. Cock Soup.Chef Roblé is in Jamaica.

By Leisha Wong

48

KITCHEN CONVERSATIONS

During his trip, Roblé took some time out to share with us his television plans for the future, why he hates bad food and his restaurant in the making.

Q: You have said that you started cooking because you loved to eat and hated bad food, but how did that become this passion for cooking and food?A: This is true! Well, once I figured out that I could take control of the food that I was eating—and make sure that I always enjoyed it—I became passionate about it. Even more so after I figured out that I could use this talent to please others.

Q: How (if at all) has your upbringing and heritage affected your cooking style?A: Well my mother is African-American and my father is from Somalia, and I grew up between Poughkeepsie New York (my home town), Grenville in Mississippi, Houston in Texas, and Brooklyn, New York, so all of that life experience contributes greatly to my cooking style. The people, places, cultures, and things that I’ve had in my life on different levels all contribute to what I do and the way I do it.

Q: Talk about your experience with the reality show? Positives? Negatives? Are there plans for a third season?A: It was a great experience. It did wonders for my catering business and for that I’m very thankful. A third season is in the works!

Q: How did your trip to Jamaica affect your approach to food? What from your trip food-wise will you take away?A: I was introduced to many different flavours and ingredients of the Caribbean on my trip to Jamaica. I learned a lot. I’m adding all of that to my repertoire.

Q: You talked about your restaurant...can you give us a little more idea about the concept of the restaurant? When do you have plans to open it?A: The restaurant is in the works, and should be opening late spring/ early summer 2014. As far as a concept it will be like a greatest hits of dishes from my catering company. The decor will be very home-like; it will be like you were eating dinner in a modern brownstone home.

Q: 3 essential cooking tools? Go-to dish? Top 3 food experiences?A.: My Kramer chef’s knife, my Poly Science circulator and my pepper mill are my three top tools. I don’t really have a go to dish, because there is too much to pick just one. I would say that my top three food experiences were traveling to the Pacific North West, Italy, and of course, Jamaica!!

Q: Did you ever see yourself as a television personality? Was this ever part of your master plan?A: I did see myself doing television at some point in my culinary career. The difference is that I dreamed a lot smaller than what’s happening in my life and career right now. I just wanted to have a little cooking show on daytime television. What I’m doing now supersedes that by far, and the funny thing is that some time soon I will have a little cooking show on daytime television that will be one of a few shows that I will be working on simultaneously. It’s all a blessing.

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HEALTHBy Karla Henry

NEW YEAR NEW YOU

True life is lived when tiny changes occur.— Leo Tolstoy

Remember when you were a child and you got so wrapped up in playing, imagining or creating that you didn’t want to stop when it was time to eat? Do you remember leaving your meal half-finished to run off and continue playing? Children innately understand that food is secondary to what is most nutritious and primary in life: fun and play. As adults we seem to have lost our instinct to prioritize play. In our busy world—with its emphasis on work and responsibility—to be healthy and balanced we must work on more than just our bodies; we must feed our hearts, minds and spirits. Have you noticed that when your body, mind and spirit are engaged in a creative project or happy relationship, your reliance on food seems to decrease? Likewise, when you are unsatisfied with your relationships, your job or other areas of your life, you may depend on food to cheer, soothe or numb you. When your life is out of balance, no amount of food can feed you where you truly need nourishment. The food that we eat is very important for health and balance, but what really feeds us—a full and fulfilling life—doesn’t come on a plate.

What is fun for you? What makes you light up? What excites you? Make time for it as prepare to enter a new year. Even if you don’t have much free time for fun, try approaching a “serious” activity with an attitude of play. This can greatly reduce stress and anxiety and bring more pleasure to your day. Take your focus off food, try adding more fun into your life and watch the magic unfold. New Year = New You A lot of people begin the New Year by making resolutions. We’ve all been there. We take a vow to lose weight, exercise more or spend more time with our family. We start the year with great intentions, but then we quickly relapse into old habits. Why is it so hard to stick to those New Year’s resolutions?

HEALTH

TIPS TO BECOMING THE BEST YOU

Here are some ways you can make your intentions a reality this New Year approaching:

• I cannot stress this enough, write down your intentions and keep them in a visible place,

like taped to your bedroom mirror or the dashboard of your car.

• Get to the source of whatever is keeping you in a rut. Are you in astressful relationship that causes you to eat a pint of ice-cream every night? Are you stressed at your job and

feel too tired to exercise after work?If you don’t tackle the root of the behavior, it will be much harder to accomplish your goal.

• Be clear about what your life would look like once you achieve your goal.If you resolve to go to the gym more, how will this benefit you? Get connected to the result of your action,

and you will be more likely to stick with your plan.

• Share your resolutions with friends and family. Hold each other accountable for achieving your goals. If you want to go to the gym more, have a friend call you two or three times a week to check on you or invite

them to join you.

Big changes do not require big leaps. Permanent change is more likely to happen gradually than through one big restrictive plan. Allow yourself to climb the

ladder one rung at a time.

54

FOODIE FINDS

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• Where and What to Eat Now •

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• Where and What to Eat Now •Where and What to Eat Now

SLIDESHOW

WHAT A WELCOME BACK!THANK YOU TO THE SOME 3,000 PEOPLE

WHO CAME OUT TO "EAT GOOD" FOR OUR NIGHT MARKET.IF YOU MISSED IT, HERE ARE THE HIGHLIGHTS!

SLIDESHOW

SLIDESHOW

Photos by SKKAN Media

Ingredients1 oz. peach vodka½ oz. ginger syrup½ oz. peach brandy1 oz. Pure Country Sorrel2 oz. Pure Country Cran SorrelMint for garnish

PURE COCKTAIL

64

Method• Add ice to cocktail mixer.• Add all ingredients over the ice.• Shake and mix all the ingredients together.• Pour drink through strainer over ice.• Add mint sprig for decoration.

KISS UNDER THE MISTLETOERing in the holidays with your loved ones,

and Pure Country juices.

Holidays, Hugs and Hams

is the time for...