Caribbean cuisine & foodways

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04/16/25
Queens, New York City’s biggest borough, is home to the New York Mets, a multitude of legendary performers — and Mike Tirico and Al Roker! Watch as they go back to their roots and take a food tour of their hometown

 

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Chef Rameish Desouza brings Jamaican flavour to Norway’s saltfish showcase - Jamaica Observer

KINGSTON, Jamaica — Jamaican chef Rameish Desouza's culinary skills were put to the test when he ventured to Ålesund, Norway to take part in the Norwegian Seafood Council’s international saltfish showcase. Desouza was the youngest among the five chefs who participated in the showcase from key...

www.jamaicaobserver.com

04/15/25

 

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Hot Cross Buns: Discovering the Easter Treat’s Rich History

Explore the journey of hot cross buns from St Albans Abbey origins to modern Easter traditions, unveiling the story behind this seasonal treat.

juliamartins.co.uk

 

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04/17/25




The Bodyguard
.

Spoiler

Celeb bodyguard, chef, road manager, pilot, accountant

*just jokes

 

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First NYC location, surprisingly

Juici Patties Brings Island Flavor to Brooklyn With First NYC Location on Fulton Street | RestaurantNews.com

Celebrating its grand opening with a May 10 ribbon cutting, Juici Patties offers an authentic taste of Jamaica in the heart of Central Brooklyn.

www.restaurantnews.com

To celebrate, Juici Patties will host a ribbon-cutting ceremony on Saturday, May 10, at 11:00 AM. The event is free and open to the public.

Now open Monday through Saturday from 9 AM to 9 PM and 10 AM to 6 PM on Sundays, Juici Patties Brooklyn serves its full lineup of fan favorites – including spicy beef, curried chicken, vegan spinach patties, and buttery coco bread – along with Jamaican sodas and treats. Key ingredients, including Juici’s signature spice blends, are sourced directly from Jamaica to preserve the flavors that have made the brand a household name

 

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05/03/25

Puerto Rican chef turns former theater into unique restaurant​

Chef Mario Pagan is nothing short of a culinary ambassador for Puerto Rico. The island where he was born and raised is now home to four of his fine dining restaurants, all of which feature food that tells a story with bold Caribbean flavors. His most recent establishment transformed a former theater in an up-and-coming San Juan neighborhood into a dramatic new eatery

 

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Grandma Vs. Auntie: Ultimate Haitian Cook-Off | National Geographic

04/25/25
Emmanuel Duverneau hosts a Haitian cook-off straight from his family’s Sunday traditions. His aunt is cooking goat with rice and fried plantains, while his grandma brings her signature macaroni au gratin—a cheesy, epis-infused dish that’s always a hit at family gatherings. With no recipes in sight and generations of cooks in the kitchen, it’s a battle of big flavors, a bit of dancing, and a lot of love.
Food connects us all: bridging generations, cultures, and traditions. But as each generation changes, so do our recipes. "Grandma Versus" is a cooking competition where grandmothers face off against family members in a recipe swap challenge. What do we learn about our past and our future when we cook together? That’s exactly what creators & foodies are going to find out.

Dishes are done and served @ 12:18 mark

 

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05/05/25

A taste of the Caribbean with Vanessa James

Dahiana Perez joins Brooklyn Insider Vanessa James to try two of her favorite Caribbean spots in honor of “Food, Wine, & Fete.”

www.nbcnewyork.com

Promoting her event in Miami

 

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What’s for Dinner at the 2025 Met Gala?

For the 2025 Met Gala, the food needed to be just as fine as the fashion itself—which is why Vogue asked James Beard Award–winning chef Kwame Onwuachi to create this year’s menu.

www.vogue.com

05/08/25


For the 2025 Met Gala, the food needed to be just as fine as the fashion itself—which is why Vogue asked James Beard Award–winning chef Kwame Onwuachi to create this year’s menu.

“I was inspired by Black dandyism and the Black experience in fashion—it’s pulled from so many different avenues and routes of the diaspora,” says Onwuachi, whose critically acclaimed restaurant Tatiana was named the best in New York City by The New York Times. “I wanted to encapsulate all of that, from the hors d’oeuvres to plated dinner at the gala.”

Most importantly, though, it needed to be delicious. “We can be poetic as we want, but it has to be good at the end of the day,” Onwuachi says. At cocktail hour, waiters passed around elevated soul food on silver trays: Think hoecakes with crispy chicken, mini chopped cheeses, cornbread topped with caviar, and curry chicken patties. (The latter is a twist on Tatiana’s famous curried goat patties.)

Just after 8 p.m., dinner began in the Temple of Dendur with a first course of papaya piri-piri salad—a celebration of the famous South African spice—alongside cucumbers doused in a Caribbean green-seasoning marinade. For dinner, waiters served Creole roasted chicken with lemon emulsion, rice and peas, and a fresh hot sauce. Meanwhile, BBQ collard greens with bacon and cornbread with honey-curry butter were offered as sides. Then came the sweet final touch: a Bodega Special Cosmic Brownie with a powdered-sugar-donut mousse as well as a golden cake with honey sweet cream and blistered gooseberry. “All throughout the meal, there are different aspects of Blackness throughout the world represented at the highest level,” he says.

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*Cued to Worthing Square Food Court segment


03/31/25

 

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Exclusive: Chef Kwame Onwuachi's Newest Restaurant Is a Caribbean Steakhouse in Las Vegas

Kwame Onwuachi spoke to Travel + Leisure about the inspiration behind his new restaurant, his aspirations for the Vegas dining scene, and how his background continues to shape his approach to food.

www.travelandleisure.com

05/21/25

 

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Caribbean People Try Each Others Red Snapper

May 23, 2025
Antiguan, Haitan, and Jamaican guests

 

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Custard Apple, Breadfruit, and Soursop Sculptures

These oversized fruit sculptures honor the contributions of the Windrush generation.

www.atlasobscura.com

Custard Apple (Annonaceae), Breadfruit (Moraceae), and Soursop (Annonaceae)


A soursop. A breadfruit. A custard apple. Incongruously large but otherwise realistic, the three sculptures of tropical fruit sit right on the ground in a busy pedestrian plaza in the Hackney section of London, as if the produce had tumbled from a grocer’s stand and magically expanded on the pavement.

The work of the artist Veronica Ryan, they honor the Windrush generation — the half-million immigrants who arrived from Britain’s colonies in the Caribbean between 1948 and the early 1970s and who settled, joined the work force, raised families.

Ryan herself is a daughter of Windrush, born in the Caribbean island of Montserrat in 1956. She arrived with her family as a child and watched them struggle, with whole sections of London unsafe for Black people. “My parents had a difficult time navigating a very racist postwar situation in England,” she said. But there were also spaces of safety. One was Ridley Road Market in Hackney, which had become largely Caribbean, serving the needs and tastes of the growing community

 

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*06/07/25

12:30PM | Jamaican rum esters (definition components and their aromatic impact)​

Brief: Join members of Long Pond Distillery and Clarendon Distillery as they explain the definition, components, and aromatic impact Jamaican esters have on different rums.

2:00PM | The Spirit of Haiti & Providence​

Brief: With over 500 small distilleries or guildives, the Haitian landscape of rum production is rich and vast. Join Herbert Barbancourt Linge (Vice President of The Spirit of Haiti and founder of Distillerie de Port-au-Prince), Daniele Biondi (Global Export Manager for LM&V) and Orlando McCray (Night Moves) for an in-depth discussion and tasting of Haiti’s terroir through its local spirits.

 

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Bajan food brand 'BARBS' wins ‘Pitch Perfect’ at The Startup Summit by Bread & Jam

BARBS, an innovative and authentic Bajan food brand, has won the Pitch Perfect competition at Bread & Jam Startup Summit, marking a significant milestone

retailtimes.co.uk

06/02/25