At what point does a classic stop being tradition… and become evolution? Panko Red snapper, pickled escovitch vegetables, Scotch bonnet & chive split sauce with sweet potato fondant.
Not a departure from escovitch.
A refinement of it.
Red snapper, pickled escovitch vegetables, Scotch bonnet & chive split sauce, sweet potato fondant. At what point does a classic stop being tradition… and become evolution?#ModernCaribbean
#CaribbeanFineDining
#Escovitch
#JamaicanCuisine
A classic Italian panna cotta…
infused with the soul of Jamaican Dragon Stout.
Finished with chocolate soil and stout caramel
a dessert that balances bitterness, sweetness, and nostalgia.
Caribbean flavour, refined.
#CaribbeanFineDining #DragonStout #ModernCaribbeanCuisine #DessertArt
Jamaican Pickapeppa Steak Tartare
Hand-cut beef, marinated yolk and a touch of luxury with Imperial Gold caviar.
Sweet, sharp, umami and indulgent in one bite.
Big thanks to @beleaev.caviar.gourmet for the beautiful pearls.
Looking forward to creating more dishes together.
#Caviar #FineDining #ModernCaribbean #ChefLife #SteakTartare 📸 @mingtangevans
Tastings and photoshoots 👌🏾
With Chef Carniel Levy ( @b_thatchef )
Before the world tastes …. The family tastes ☺️
#KitchenChroniclesOfABlackFemaleChef
#finedinning #jamaicanfood #foodphotography #foodie
