​If you’re ever looking for somewhere in Kingston to completely unwind and enjoy some great food  - Chillin’  at the Serengeti  is it!  ​It's rustic layout is totally in sync with the lush flora & fauna that surrounds it and their menu is pretty extensive offering  something for every palate!

Their menu includes but is nowhere near limited to these must-try dishes: 

 Ultra modern yet inviting, the design & decor at Cellar 8 KGN are in perfect harmony with their menu offerings! 

Cellar 8 is  a  wine aficionado's dream, boasting over 300 wines from which to choose;  some of which are unique to Cellar 8 KGN like the Chakana wines. Friends & colleagues can relax, celebrate or reconnect over a drink from their well stocked premium bar either at the bar, a table  or in the cool lounge upstairs. This in addition to savouring delectable bites served by knowledgeable, attentive & friendly staff!

​A truly great place to enjoy life one sip at a time and  gastronomic delights! Thanks to Cellar 8 KGN for accommodating us!  We'll be back sooner than you think!

​Team Pop Up Gourmet Jamaica

There is an amazingly delicious explosion of local gourmet food products being created and introduced into the Jamaican marketplace. Products bursting with exciting flavours guaranteed to please even the most discerning of palates! More importantly, these products are made with local ingredients and are of a standard that  can go toe to toe  and head to head with anything being offered in the international marketplace. Below are just a few of the newest ones we have come across recently!

Established in 2014 by Sasha Palmer, LiqyLiqy's mission is to make frozen treats in creative and original flavours like coconut, mixed berries & mango passion that you will feel great about eating. Their range of products include Sorbets, Gelato, Italian Ice, Fruit bars and more!

They are committed to supporting our local farmers & available for private parties & events.

With these ideas, parameters don’t exist with the usage of breadfruit. My Research has stated that Malayans peel firm-ripe fruits, slice the pulp and fry it in syrup or palm sugar until it is crisp and brown. Filipinos enjoy the cooked fruit with coconut and sugar. In Hawaii the fruit is peeled and halved and fermented in deep covered holes in the earth for 3 years then reclaimed and smashed to into a paste that produces a cheese like consistency relished by the natives. In some countries breadfruit flower has been very prominent as is dried and grounded to produce breads and other starch based products and proves to be scientifically  healthier that wheat flour.  But as a Chef I enjoy mostly slicing the breadfruit thinly and frying them at a moderate oil temperature and making chips, a favorite of mine & others I’m quite sure.

What is another important fact is that the breadfruit does have medicinal use here in Trinidad. A concoction of the breadfruit leaf is believed to lower blood pressure, and is also said to relieve asthma. Crushed leaves are applied on the tongue as a treatment for thrush. The leaf juice is employed as ear-drops. Ashes of burned leaves are used on skin infections. A powder of roasted leaves is employed as a remedy for enlarged spleen. In addition the tree trunk produces a flowing latex liquid that when cut it produces a sticky liquid. The latex is used on skin diseases and is bandaged on the spine to relieve sciatica. Diluted latex is taken internally to overcome diarrhea and of course because of its sticky character, it can be used to catch birds when they land on a (Laglee) trap.

With all this said, Breadfruit should be distinguished as a food item that should be diversified more into our local cooking, rather than the common culinary practices we exhaust everyday in Trinidad. It is because of this mind set and generic thinking I decided to show more a coveted side of breadfruit today where I created a dessert entitled Breadfruit Chocolate Truffles.

With an open mind and curious intuition, I ask that you try this unorthodox but delicious spin on a local staple.

Jason Peru
Chef/Contributor
Trinidad

From the Plate of Chef Dennis McIntosh 
These days  we  have many more options as it relates dining out than ever  before & it's about time so say all of us. Driven by the fact that there is a greater appreciation  for food, health, lifestyle & everyone just having a better understanding & interest in cooking.

Like our motto....  Out of many one people, we now have restaurants that appeal to all segments of  the community Sushi, Escargot & Calamari are no longer strangers to the Jamaican palate. The cuisines on offer reflect the ethnic groups in Jamaica as well as those that reflect the global trends so Chinese, Japanese, Italian & Jamaican can be found in the city. The hotels island wide offer Spanish, Mexican, Cuban, French & Asian fusion along with the Caribbean /Jamaican.