This past Saturday, Bookland on Knutsford Boulevard hosted a cooking demonstration and book signing with Virginia Burke, author of two Jamaican cookbooks, Eat Caribbean and Walkerswood Caribbean Kitchen. The event was well attended by foodies, bloggers and cooking enthusiasts who watched and listened attentively as Virginia ably demonstrated how to
During the recent Independence Weekend holiday we had the good fortune to attend an amazing gathering held on a farm perched high in the Pedro Plains of St. Elizabeth. The Organic Farm Dinner Project is a series of monthly feasts held on a farm (literally in the middle of a field)
Jakes, a bohemian-style boutique hotel nestled in the fishing village of Treasure Beach on Jamaica’s South Coast, has recently launched a new agri-tourism intiative, dubbed as “farm dinners” to be held monthly in St. Elizabeth. Staged in conjunction with Liz Solms, an accomplished chef and local sustainable agriculture expert, the
Chef Thomas Buckley, Executive Chef of Nobu Restaurants, along with his team will fly to Jamaica to craft an authentic re-creation from the restaurant’s popular menu this March 29, 30 and 31 at Strawberry Hill.
Chef Martin Maginley from Round Hill Hotel and Villa’s is combining local produce with local culture and revolutionizing Jamaican cuisine. Read more at The Daily Green Also check out the article on Pantrepant, Chris Blackwell’s farm in Trelawny, an example of community supported agriculture.
Starapples has a new look. We visited the new Starapples recently and were pleasantly surprised by the new vibe and new menu. There are still two dining areas, one inside and one outside, but the outside area is now complete with a flat screen, bar (on Sundays), and the Stanley
Berette Macaulay of SeBiArt speaks with Jamaican entrepreneur, photographer, filmmaker, and world traveler Sean John, about his latest venture – SPUR TREE Lounge in New York City. In house photography seen in the interview by Sean John and William Richards. Insert images of food, and magazine images, by Sean John,