KGN. Kitchen by Leisha Wong

CONTENTS

7 15 IN SEASON Smile Orange

9 12

OPEN DOORS Tea-Time Treats

22 17 29 BLOOMIN’ CHEF Bon Appétit

HEALTH Craving You

KITCHEN CREW 101 Table for Two

HOME COOKING Baked With Love

28 31

BAKE IT BABY Sugar and Spice FOR STARTERS Sign Here Please SLIDESHOW Incase you missed it

HOPE GARDENS

PURE COCKTAIL Sexy Lime

Editor: Leisha Wong Contributing Writers: Helen DaCosta, Karla Henry, Jessica Hylton, Melanie Miller, Claudette Powell, Jacqui Sinclair Photographers: Lance Brown, Jacqui Sinclair, Dwayne Watkins Design: Sharky Publisher: Kingston Kitchen Ltd. 10 Deanery Road, Kingston 16, Jamaica Email: kingstonkitchenja@gmail.com Tel: 876-869-7093 www.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: 876-622-3916 Reproduction in whole or in part, without written permission from the publisher, is prohibited.

WELCOME

SHARE THE LOVE.

Photos: Dwayne Watkins (From Left) Dwayne Watkins, Melanie Miller, Leisha Wong

Love Yuh like Cook Food In the words of our own Jacqui “Juicy Chef” Sinclair, “Food is love and should be shared”. Nothing is better than gathering loved ones around the table, laughing and debating, experimenting and tasting new flavours, and simply spending quality time together. That is our mission with KINGSTON KITCHEN. And it seems that we are not alone. We wanted to thank the many hundreds of people who came out for KINGSTON KITCHEN in December. We have had such amazing feedback from you. For many it was a refreshing change, a wonderful opportunity to chill and relax in Hope Gardens, while sampling some delectable local delights. We wanted to also thank those who bought non-perishable food to donate to our Food Bank. The food was delivered to the National Children’s Home in Papine just before Christmas, and they were incredibly thankful for the treat. For us who “eat good”, it really is our responsibility to help others eat good also. We have big plans for our Food Bank Programme, so please keep an eye out. Now turning to this issue of KGN. Kitchen magazine. Hot young chef, Brian Lumley took the lead for our cover shoot this issue, and created a delicious Valentine’s Day menu. As always the talented Dwayne Watkins captured it all, while “Kitchenette” Melanie Miller created the perfect romantic setting. KGN. Kitchen magazine is a creative space where we highlight food personalities, local and international Jamaican chefs, and food happenings. As always, don’t forget to visit our blog at www.KingstonKitchenJA.com for daily foodie posts. You can also catch some behind the scenes footage from this issue’s cover stroy, as well as more interviews. We thank you for taking the journey with us!

EAT GOOD!

Leisha, Jacqui and Melanie

IN SEASON

SMILE ORANGE

By Jacqui “JuicyChef” Sinclair

Tantalising, tangy and sweet, the humble tangerine has its moment in the spotlight.

Photo: Jacqui Sinclair Perhaps not as appealing to the eye as its fellow citrus cousins; more short and rotund than say the pictureperfect orange, the jewels of the lowly tangerine— affectionately called “pegs”—beneath its rough skin reveal a juicy delight. Jamaica is an island blessed with a bounty of citrus fruit. Everywhere you journey across the island you will observe gardens where at least one tree is laden with oranges, Ortaniques, Seville oranges, limes, lemons, Ugli fruit, grapefruit, or tangerines. The citrus season typically runs from November to April. However, while most citrus is available during other times of the year, you know it is winter when tangerines appear in fruit stalls, supermarkets and markets, and peak in its humble glory during the month of February. 7

Colours of the Jamaican tangerine, also known as the Jamaican mandarin, range from deep green to bright orange. The local tangerine varieties originated in Asia. The first batch came from the Canton province of China and was brought to the island by the English in 1850. In the 1870’s, the Satsuma variety arrived from Japan. Tangerines make a convenient and healthy snack as they are easy to peel and eat. They are popular with Jamaicans as they are a good value for money and affordable for all. These fruit are rich in folate, vitamin C and beta-carotene and their wonderful tart sweet flavour is ideal for various culinary uses. So take advantage of the short season and enjoy this tasty fruit while it lasts.

IN SEASON

JuicyChef’s Jamaican Tangerine, Candied Cashew, and Garlic and Herb Goat’s Cheese Salad Something special occurred when I paired the Jamaican tangerine with local cashews, candied and crunchy for contrast against the delicately flavoured creamy goat’s cheese on a bed of fresh local mixed greens. I made up this salad completely on a whim while I was staying in the country one weekend using the nuts and fruits I had purchased from vendors on the roadside. It’s become one of my winter season staples whenever tangerines are in season. This elegant salad serves 4.

Ingredients 3 tangerines, peeled, segmented, pith removed. 1 cup cashews. ½ cup sugar. 2 tbsp. water. 1 log garlic and herb goats cheese. 1 bag of local mixed salad greens. Dressing: ½ cup tangerine juice. 1 tbsp. apple cider vinegar. ½ cup extra virgin olive oil. Salt and pepper to taste.

JuicyChef’s Tangerine and Ginger Rum Spritzer I love a good cocktail and this is a simple, refreshing and fun drink to serve your mates at the beginning of a dinner party with nibbles. I made up this drink for a Jamaican themed dinner I was hosting for some old friends in Paris. This was a hit with them. Serves 4 to 6 people.

Ingredients Juice and zest of 8 sweet tangerines (roughly 2 cups of juice). 1 tangerine, peeled, segmented, pith removed and roughly chopped. 3 cups Jamaican ginger beer. 1 cup Jamaican white rum.

Method • In a jug, pour in tangerine juice, zest and pieces, white rum and stir. • Top with ginger beer. • Serve in tumblers filled with ice.

Method • In a small saucepan add sugar and water and melt until caramel in colour, add cashews and mix well until the nuts are coated. • Remove from heat and layer on a sheet of baking paper and allow them to cool and harden, some may stick together so break them up with your fingers. • In a small bowl, add dressing ingredients and whisk until incorporated, season to taste with salt and pepper. • In four salad bowls assemble tangerines, mixed greens and garlic herb goat’s cheese. • Top with candied cashews and drizzle with tangerine dressing.

OPEN DOORS

TEA-TIME TREATS

By Leisha Wong Photos: Lance Brown

Tea Tree Crêperie brings a little piece of France to Jamaica… ohh la la

When word got out that a crêperie was opening in Kingston, it had the heads of ex-pats and Francophiles spinning. For those who do not know what a crêpe is, it is defined as a very thin type of pancake that originated in Brittany, in the northwest of France, that can be eaten as a savoury or sweet dish. For many Jamaicans, this was a whole new concept, but luckily for Carrie Sigurdson and the team behind Tea Tree Crêperie, a concept that many have embraced. Many will know Sigurdson as her alter-ego, Quizz— onscreen host for RETV, founder of Whaddat.com and promoter of the party YUSH. But now she serves crêpes in a refined teahouse, and gets excited about the chocolate-covered coffee beans. “I’m constantly searching for challenging, exciting projects,” she says. “It was definitely that time in my life for growth and to go in an entirely new direction.” Sigurdson explains that when the perfect space became available, she, along with her mother (executive chef and co-owner) Maree Sigurdson, decided on a teahouse.

Building the Tea Tree Crêperie brand was Sigurdson’s strength. “It was an 800 square-foot, threedimensional canvas,” she says. And she is not lying. Her signature designs can be seen throughout the space; on the walls (when you go the bathroom, be sure to look up!), on framed canvas, and the simple yet bold logo speaks to the essence of the establishment. “As with everything I create, I’m very picky and a one-woman-show,” she says, “So Chef Maree and Oliver [Hardie, operations manager/ co-owner] just let me do my thing. Tea Tree Crêperie is exactly where I would want to hang out, and I think I have pretty good taste!” The extensive menu features savoury and sweet crêpes, as well as a wide variety of teas and coffees, Italian sodas, quiches, cakes, cookies and much more. “We have the simplest of tastes,” she says. “We only want the best and we will only offer the best.” For more of our interview with Carrie Sigurdson, head to www.KingstonKitchenJA.com. You can check out the Tea Tree Crêperie crew inside The Emporium. They are also located at Unit #5, 8 Hillcrest Avenue, Kingston 6. 876-927-TREE (8733)

Interview by Leisha Wong

BLOOMIN’ CHEF

´ BON APPETIT

Next up in the Bloomin’ Chef series, we turn to Chef Brian Lumley. He is the personal chef for the French Ambassador, brainchild behind the delicious food event, Foodies Lyme, and a past “Chef of the Year” at The Taste of Jamaica. Did we say he’s only 25? With his signature mohawk and vibrant style of cooking, Chef Brian Lumley talks Lisa Hanna, Sbrinz and the secret to his success.

Q: Is cooking a big part of your family? Did you always want to be a chef?

A: Cooking is a very big deal in my family. My mother being the catalyst, trained all three of her children to cook by delegating tasks to each of us in the kitchen, often telling stories along the way of how to perfect whatever dish was being prepared. I was the only one that took on the challenge to pursue cooking as a career. However, I didn’t always want to pursue the culinary arts. Whilst at Jamaica College, I flirted with the idea of becoming an accountant. The trouble with accounting was the likelihood that I would be stuck behind a desk, which did not appeal to me. After an insightful conversation with my older brother, I decided that I wanted to become a chef. Q: How did you get into cooking? What was your first job?

A: Cooking has always been a part of me. After making the decision to become a chef, my next obstacle was to break it to my parents. My mother operated a small restaurant in Rollington Town and challenged me to be her ‘sous chef’ on weekends, in order for me to prove that being a chef was what I really wanted to do. That became my first job. Q: How would you describe your cooking?

A: My cooking style is greatly influenced by my role as a personal chef to a diplomat that appreciates traditional French cuisine. I would describe it as contemporary, vibrant, refined and fresh.

BLOOMIN’ CHEF

Photos: Dwayne Watkins

Q: You are so young to already have had so much success. What’s your secret?

A: My secret is my passion for food. It goes very deep and I demonstrate it in various ways. For example I choose suppliers that respect the soil and employ sustainable farming methods. I also constantly challenge myself to bring out the beauty of each ingredient in every dish I cook. Q: What ingredient would you love to cook with that is not so readily available in Jamaica? In essence, what’s your fantasy ingredient?

A: My fantasy ingredient list is very long as there are many things that are not readily available here in Jamaica. But, if I had to choose one it would be a cheese from the central mountains of Switzerland called Sbrinz. It’s thought to be the country’s oldest cheese, full of history and intrigue. It’s aged between one-and-a-half to four years, has a yellowish-gold interior and a mellow flavour that’s fruity, nutty, spicy and toffee-like, which intensifies as the cheese ages.

Q: Who would be your fantasy dinner guest?

A: My fantasy diner guest would be definitely be Lisa Hanna. She is someone I greatly admire, and someone who has really set the tone for ambitious young people and women in Jamaica. She deserves a beautiful meal. Q: What is so special about Jamaican cooking?

A: We would need a three-course dinner and a couple bottles of wine to fully discuss that, but if I could narrow it down, I would have to say the unique ability to take simple ingredients and undesirable cuts of meat, and transform them into an unforgettable meal. Our spices add a special touch as they represent our people, and a few spices like our ginger and pimento are second to none around the world with bold and distinct essences. Q: What’s your advice to other “Bloomin’ Chefs”?

A: Learn as much as you can about the culinary industry, and promote local cuisine to the world. Show them that we are much more than jerk chicken and curry goat!

HEALTH

CRAVING YOU

By Karla Henry

Defined as “to want greatly” or “to have a strong inward desire”, dietary cravings are often a sign of something more serious. Here holistic health coach, Karla Henry explains more.

What a fantastic body we have. It knows how to do many basic functions we so very often take for granted. So many times, more often than none, we just refuse to listen to it. In most cases our bodies are sending us a message that something is missing and it just wants to maintain balance. It’s all about balance people. Cravings are one of them. Here are the eight primary causes of what may be fueling your cravings.

1. Lack of “primary food” (and I don’t mean food that we eat). Being dissatisfied with a relationship, being bored, stressed, uninspired by a job, or lacking a spiritual practice may all cause emotional eating. Eating can be used as a substitute for entertainment or to fill the void of one of those mentioned above. I am sure many can relate to at least one and hear the voice in your head saying, “I have been there”.

Seasons. Often the body craves foods that balance the elements of the season...and sometimes this can be good. In the spring, people crave detoxifying foods like leafy greens or citrus fruits. In the summer, people crave cooling foods like fruit, raw foods, ice cream, and in the fall people crave grounding foods like potato, yams, onions and nuts. During winter, however, many crave hot and heat-producing foods like meat, oil and fat. Cravings can also be associated with the holidays (esp. a Jamaican Christmas), for foods like ham, turkey, Christmas cake, and not to be forgotten lots of liquor.

6. Lack of nutrients. If the body has inadequate nutrients, it will produce odd cravings. For example, inadequate mineral levels produce salt cravings, and overall inadequate nutrition produces cravings for non-nutritional forms of energy, like caffeine.

Water. I have noticed that a lot of people do not like to drink water. Lack of water can send the message that you are thirsty and on the verge of dehydration. Dehydration can manifest a mild hunger, so the first thing to do when you get a craving for something unhealthy, is drink a full glass of water. Excess water can also cause cravings, so balance is key.

Hormones. This I can totally relate to, along with most of my female friends. When women experience menstruation, pregnancy or menopause, fluctuating testosterone and estrogen levels may cause unique cravings. For me, it is sugar… think dark chocolate with nuts and wafers, cookies, and cake.

3. Yin/Yang imbalance. Certain foods have more

De-evolution. When things are going extremely well, sometimes a self-sabotage syndrome happens. Think of what happens when you are on a diet. We crave foods that throw us off our plan, thus creating more cravings to balance ourselves. This often happens from low blood-sugar and may result in strong mood swings. Ask yourself in that moment, “what is really bothering me?” or “what is really missing from my life in this moment?” I can tell you, it’s usually not the craving for food that will satiate you.

yin qualities (expansive) while other foods have more yang qualities (contractive). Eating foods that are either extremely yin (e.g. rich in sugar) or extremely yang (e.g. meat) causes cravings in order to maintain balance.

4. Inside coming out. Sometimes, cravings come from foods that we have recently eaten, foods eaten by our ancestors, or foods from our childhood. A clever way to satisfy these cravings is to eat a healthier version of one’s ancestral or childhood foods. 15

Karla Henry Holistic Health Coach www.karlahenry.com Twitter: @ackeelee Excerpts from: Institute of Integrative Nutrition

KITCHEN CREW 101

TABLE FOR TWO

Photos: Dwayne Watkins of Dwayne Watkins Photography

Who says love hurts? It’s simple when you combine the right ingredients. The Kitchen Crew shows you how.

An intimate Valentine’s Day dinner for two people is the perfect time to get creative and experimental in the kitchen. Try something you have always wanted to cook, like lobster, shrimp, even oysters. Why not try a foreign cuisine like Spanish, Italian, or French? The internet is packed with an endless choice of sensual dishes you can serve to your loved one on Valentine’s Day…here is our take, courtesy of Chef Brian Lumley. It is simple, sexy and bursting with flavor, leaving you more time to spend with the one you love.

Saucy Shrimp with Pesto Pasta

Chocolate dipped strawberries, Chocolate Dreams

JuicyChef’s Scotch Bonnet Hot Chocolate Log onto www.kingstonkitchenja.com for this recipe.

Menu { Serves 2} Prosciutto-Wrapped Asparagus Saucy Shrimp served with Pesto Pasta, served with a mixed salad and garlic croutons. JuicyChef’s Scotch Bonnet Hot Chocolate . Selection of Truffles and Chocolate-Covered Strawberries.

Prosciutto-Wrapped Asparagus Asparagus is a well-known aphrodisiac, the perfect visual addition to your Valentines’ Day menu. Ingredients 6 asparagus (peeled and blanched) 3-4 slices prosciutto (thinly sliced) 2 tsp. green pesto 2 tsp. tomato oil 1 tbsp. balsamic vinaigrette (see below for recipe) Method • Peel the tough layer of skin off the asparagus with a vegetable peeler, and cut them to measure 4 inches long. • Add water to a medium saucepot—enough to hold the asparagus comfortably. Bring the water to a boil, and then add the asparagus. Cook them for 2 to 3 minutes. • Remove them with a slotted spoon and immediately shock them in cold water. Drain properly and reserve. • For the prosciutto, cut them into 2-inch strips and lay them flat on a platter. Group the asparagus into 3 and lay on the strip of prosciutto. Roll firmly from one end to the next and reserve in the refrigerator. • To make the balsamic vinegar dressing, place about 1 tablespoon of grainy mustard, 200ml olive oil, 100ml balsamic vinegar, a splash of soy sauce, salt, brown sugar and cracked pepper in a bottle and shake vigorously until smooth and emulsified. • Decorate the plate with the pesto and tomato oil then place the prosciutto-wrapped asparagus on the plate, spoon over some of the balsamic vinaigrette and serve immediately.

** Chef tip: Cheese usually is not used in Italian/pasta dishes where seafood is concerned, however, I like the flavour that the parmesan gives this particular dish. Think twice before you cook it for everyone else though, it could be offending.

KITCHEN CREW 101

Saucy Shrimp with Pesto Pasta ** Shrimp cooks incredibly quickly, so this dish can be whipped up in a snap. Prep before, and finish up after the appetizer. This will get you back to your loved one sooner than you think. Ingredients 1/4 lb. penne pasta (uncooked) 1 ½ tbsp. basil oil 2 tbsp. parmesan cheese (grated) 1 tbsp. olive oil 1 small onion (chopped) 2 tsp. garlic (sliced) 3/4lb shrimp (peeled and deveined) 100ml or ½ cup white wine 100 ml or ½ cup fish/lobster stock 200ml or 1 cup tomato sauce 2 tbsps. basil 1 tbsp. parsley ½ cup parmesan cheese (grated) Method • Cook the pasta according to the instructions on the box, cool and reserve until ready to use. Be careful not to over-cook. • In a large saucepot, heat the olive oil until hot, but not smoking. • Add the onions and garlic. Sauté this until it’s soft and translucent, do not brown. If you see it start to brown just tip in a little bit of water or stock. • Increase the heat to high and add shrimp. As soon as the shrimp changes colour, de-glaze the pot with white wine then reduce it (lower the amount of liquid in the pot by boiling it out). Be sure to season with salt and pepper. • Next, add the tomato sauce and stock. Let simmer for about 5 minutes more then turn off the heat. Allow to rest for 15minutes. You can now add 1 tablespoon of chopped basil and parsley. • In a frying pan add the additional basil, a splash of wine and a splash of stock and bring to a gentle boil. Toss your pasta in it for about a minute and finish with a generous sprinkle of cheese. • Serve immediately. • In advance, take mixed lettuce leaves, arrange on a plate with bright red cherry tomatoes. Thinly slice French bread, lightly toast and add garlic butter. Drizzle with balsamic vinaigrette (same as is used in the asparagus dish) and serve alongside. 18

KITCHEN CREW DIY

STYLED FOR LOVE

Time to get “rosemantic” with your loved one this Valentine’s Day, in an intimately styled dinner for two. By Melanie Miller

Photos: Dwayne Watkins

No need to make reservations this Valentine’s Day. You can create a romantic setting anywhere in your own home. Find an area in your home, patio, backyard, or balcony that screams “tranquility”. You want somewhere quiet that will allow you both to be the stars. No cars whizzing by, dogs barking in the kennel, or any other distractions: this is a dinner party strictly for two. 19

KITCHEN CREW DIY

COLOUR POPPIN’ Hate to break it to you, but not everything connected with Valentine’s Day needs to be red! Not that anything is wrong with that, but I’ve chosen to use “accents” of red instead. “Sexily” (like my word?) upholstered black and white chairs, white plates on a black tablecloth, and red accent plates were the perfect combination. Funky napkins are an easy and economical way to up the ante on your tablescape. Visit any fabric store and find bold patterns or vibrant solids. Get them cut in 16” squares and have them hemmed at the ends. These functional accent pieces are tied together perfectly with red napkin rings.

FLORAL ATTRACTION For the centerpiece, I didn’t want to overpower the table by using too many flowers. I found simple stated elegance in carnations, and they are also one of the most economical flowers around. I bought two bunches and placed them strategically in the vase (outwards and worked my way in) in the shape of a mini dome. A few green hypericum berries added the perfect contrast. In order to hide the oasis in the glass vase, I used a large banana leaf to wrap around it.

FINAL TOUCHES Another cheap yet effective way to make a statement is to colour the water in the vase. I wanted red water to go with the colour palette, so I used red food colouring. Just a tip: as a little goes a long way. Remember in the last issue I mentioned how important candles were, well, the same applies here! Candles, candles, candles. Candles scream romance. I added a few floating ones to my red water, which gave a nice glow, as well as other votives. With setup complete, it’s time to get the date started. Remember, keep things as simple as possible. Your loved one will be blown away by your efforts, and gentlemen, I mean you too! Trust me, major brownie points if you can pull this off!

HOME COOKING

BAKED WITH LOVE

These are not your regular wedding cakes. Oh no. Selena Wong elevates the art of wedding cake design.

Interview by Leisha Wong Wedding ring. Check. Wedding dress. Check. Groom. Check. Wedding cake by Selena Wong. Check. Prospective brides know that for a wedding cake that embodies intricate and creative sugar artistry in its finest form, Selena Wong is the person to turn to.

As a representation of a coupleâ&#x20AC;&#x2122;s love, the wedding cake is often a centre-piece of a wedding, and in some instances the inspiration for the design of the whole wedding. While the tradition of the wedding cake may have started in the Roman Empireâ&#x20AC;&#x201D;by the man 22

HOME COOKING breaking bread over his wife’s head to illustrate his dominance—it has grown into a multi-million dollar industry worldwide, as trends and developments in the world of baking and pastry chefs continue to diversify and escalate. Since Selena began her business, the world of wedding cakes has exploded and she is now joined by a number of local cake designers, however, her talents continue to break away from the mold, and she continues to lead the pack. Here she talks to us about her inspiration, potholes and the pressure to get it right.

1 How did you get into the cake baking business?

My interest in baking and cake decorating started with my kids’ birthday parties. Having four children, I was always looking for new ways to make their birthday cakes special. About 15 years ago, I was introduced to the art of sugar craft through Klara Johnson, an American award-winning pastry chef internationally known for her classes in cake decoration and sugar craft. I took a few courses with her, read many books and continued to teach myself by practicing and experimenting. Cake baking really started off as a hobby and as interest grew, so did the business.

4 What are some of the biggest challenges to designing wedding cakes?

The biggest challenge of designing wedding cakes is interpreting the bride’s vision. In a short period of time, I have to get to know the bride, understand the look and feel of the wedding, and translate all of that into a wedding cake. I feel a lot of pressure to get it right and hope that I meet the bride’s expectations. Other challenges include transportation, weather and location. Driving through potholes and up steep hills with a four tiered cake in my van can be very stressful. Wobbly cake tables and bad weather also add much difficulty.

5 How and where do you get inspiration for wedding cakes?

All wedding cakes start first and foremost with the bride’s vision. My job is to co-create with them, to interpret their ideas and then to work out the logistics of how to make it happen. I also try to keep up to date with wedding trends by searching the web and reading books. But even with all that inspiration, I make sure I rely on my design intuition to bring it all together in the end.

2 What are some of your most memorable cakes? Why?

I have done many memorable cakes throughout the years, but I would have to say the most special are those that are closest to home. Designing my three daughters Sweet 16 cakes are my favourite, because I had the freedom to create something very special and spectacular for them. With those cakes, the sky was the limit and for me that is the most exciting part of this job.

3 What makes doing wedding cakes so special?

Weddings are such a memorable and special time in a person’s life. I feel very privileged to be a part of that experience over and over again. I love hearing from brides that they loved their cake and how special it made their day. Knowing that my work can have such an impact is very rewarding.

Wedding cakes by Selena Wong

BAKE IT BABY

SUGAR & SPICE

By Jessica Hylton

Valentine’s Day, it’s one of the most popular holidays and is the perfect opportunity to show someone that you love them. Of course the love doesn’t just start or stop there; sharing the love everyday lets loved ones know just how much they mean to you. Here are two recipes that you can make with someone you love, or for someone you love. Your kids can help out here too—easy cooking steps promise to make this Valentine’s Day extraordinary. Fresh juicy strawberries are key for this recipe; they can be found at several supermarkets including from small packages in Brooklyn Supermarket to larger amounts at Pricesmart, Loshusan and Sovereign Supermarket. You can adjust the recipe to the amount that you need.

Chocolate-Covered Strawberries Ingredients 12 fresh strawberries 14 ounces of milk chocolate or dark chocolate chips 6 ounces of white chocolate You will also need: A piping bottle or a Ziploc plastic bag Wax paper Toothpick

Method • Wash strawberries, dry them and arrange them on wax paper on a plate. Chill them in the refrigerator while you melt the chocolate. • Place chocolate chips into a bowl and melt in the microwave for a minute. Stir chips and if they’re not completely melted microwave in 30 second intervals until melted. 25

• Take white chocolate chips and do the same thing. • Pour into a piping bottle or a Ziplock plastic bag and make a small slit in the corner of the bag. Put aside. • Take strawberries out of the fridge and, holding by the stem, dip strawberries into chocolate and place back on wax paper. • Pipe white chocolate lines across the strawberry, then use a tooth pick and drag upwards or downwards for design. Alternately, you can pipe lines vertically and drag the lines side to side. • Move on to the next strawberry and repeat steps 4 and 5 until you finish strawberries. Chill in the refrigerator on wax paper until chilled for about 30 minutes to 2 hours. • Eat and enjoy!

BAKE IT BABY

Cake Pops These are so delicious and actually very easy to make! You can bake a cake from scratch if you want, or you can make from a mix; the real focus is on the cake pop. Remember you can adjust based on how much you need.

Photos Credit: Jessica Hylton

Makes about 50 cake pops.

Ingredients 1 13x9-inch cake (you can use a box mix) 16 ounces of frosting 48 ounces of regular or white chocolate Wax paper 50 lollipop sticks

Method • After cake is cooked and cooled completely, crumble into large bowl. • Mix thoroughly with frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

• Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50 cake pops. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) • Chill for several hours. (You can speed this up by putting in the freezer.) • Melt chocolate in microwave per directions on package. •Dip lollipop sticks into chocolate and then insert into balls, and then put them back into the fridge to secure them in place before dipping into coating. • Holding by the stick, dip balls in chocolate and put face up back on wax paper until firm. (Tap off extra.) • Drizzle with chocolate and enjoy!

You can follow Jessica through her blog at www.jessikerbakes.com/blog or www.jessikerbakes.blogspot.com, or her website www.jessikerbakes.com P.s. you can meet Jessica and taste her sweet hand… she can be found in The Emporium!

FOR STARTERS

SIGN HERE PLEASE

It seems there is an unwritten contract between diners and restaurants, but are the restaurants keeping up their end of the bargain? Our guest columnist, Fame FMs Claudette Powell has her say. When you go to a restaurant, there are some expectations, an unspoken contract between the restaurant and the diner. The place should be clean, my server will be relatively polite and what is advertised on the menu is cooked and prepared correctly. Not too much to ask, right? Well, I recently started going to a restaurant nearby my apartment. It’s the perfect spot because the food is pretty good, the prices are decent, it’s easy to get to and there’s a lot of parking (a big plus because the parking in New Kingston sucks). One of my favorite dishes on the menu is Pasta Havana, a really cool pasta salad with black beans, sweet plantain, grilled chicken stripes, pasta, lettuce and tomato drizzled with a flavored oil dressing and topped with parmesan cheese... Delicious! So one Sunday afternoon, I decided to order one to go. I get home, opened up the box and immediately knew it was cooked by someone who didn’t have a clue. The dish didn’t even resemble the same course I had ordered several times before. The ingredient portions were off and so was the seasoning. And to think, that a dish with all the same ingredients can taste completely different depending on who is cooking it.

Do our local restaurants care about quality control in their kitchens? If they don’t, they should. The thing that makes diners come back to restaurants over and over again is their dining experience and the consistency. Every time you eat KFC chicken it always tastes like KFC, no matter where you eat it. A Tasty patty always tastes exactly like how you expect it to taste and how you remember it. Once the dining experience has been recorded it cannot be erased. Long-term consistency can grow a restaurant into a billion dollar company. I’ve found some local restaurants have not picked up on the secret to repeat diners. It has to taste good each and every time! This also makes me wonder when I try new dishes at restaurants, am I getting what it is supposed to taste like or is it a bastard version of the original? When I discover a dish that blows my mind, I talk about it, tell other people and I go back for more. That’s the affect a good restaurant has on the diner. There is an artistry to the preparation of food, and rest assured, a satisfied customer will always return. Isn’t that what a restaurant wants? They say the first impression is what counts, but the second impression better be as damn good or I ain’t going back!

I had a conversation with one of my friends about a vegetarian restaurant we both like. They have this really amazing veggie burger and she revealed to me that sometimes she asks who is the chef for that day, because she realized that, out of the two chefs that work there, one chef makes the burger better than the other.

HOPE GRDNS

by Helen DaCosta

A LOVERS RETREAT

Combine your love for each other with the natural beauty of Hope Gardens and you have an unforgettable experience. Magical sense of history? Check. Stunning backdrop of the Blue and John Crow Mountain Range? Check. Beautiful flowers everywhere? Cvheck. Unrivalled natural beauty? Check. Hope Gardens has it all. Whether you are getting married, or hosting an event, Hope Gardens is the perfect venue. Here’s what you need to know… Hope Gardens is available for the perfect outdoor garden wedding ceremonies and receptions. We have areas that can accommodate from 5 people to 500. Want to use the gardens as a venue to take your wedding photos? Information on taking wedding pictures: $250 per car $500 per bus or limo

You pay the fee at the gate and receive a ticket, which must be kept with you. The pictures may be taken anywhere on the property. Some of the favourite photo spots include: Historical entrance driveway Sunken Garden Butterfly Garden Bougainvillea Walk (Lovers Lane) Divi Divi Walkway The bridge by the Lily Pond The bridge by the Bird Garden

Please call us for information and to set up a site visit: 927-1257 office 788-0042 LIME cellular hopegardensevents@gmail.com

SLIDESHOW

HIGHLIGHTS

FROM DECEMBER 18, IN CASE YOU MISSED IT.

SLIDESHOW

Photos by Lance Brown

PURE COCKTAIL

SEXY LIME

Who says sorrel is just for Christmas? It gives the regular mojito a sweet and sexy kick.

Sorrel Mojito

Ingredients 1oz Pure Country sorrel juice 1oz Appleton special 3/4 oz clear syrup 4 lime wedges 12 fresh mint leaf

Method • Muddle lime wedges and syrup. • Add mint and rum, gently muddle. • Fill glass with ice. • Add Pure Country sorrel juice. • Stir gently. • Garnish with lime wheel and cherry.

Recipe courtesy of Top Shelf and Pure Country Premium Juices. 33