Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Print
  • Podcast
  • More
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
Search for:
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Print
  • Events
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Print
  • Podcast
  • More
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
Search for:
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Print
  • Events
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Savoring Jamaica Event Leads the Way in the Caribbean’s Gastronomy Renaissance

Chef Irie Sinclair at Appleton Estate in Jamaica
Pictured: Chef Hugh "Irie" Sinclair at Appleton Estate in Jamaica | Photo credit:The Chef's Advocate
November 1, 2018
V. Sheree Williams
Share this article
       

Chefs will prepare an intimate five-course dinner on November 7 at the James Beard House, presenting an evening that honors the island’s culinary history, culture and diversity.

Jamaican cuisine has a reputation of being hot, spicy, casual and full of comfort, an image one New York entrepreneur is hoping to elevate with the upcoming event, “Savoring Jamaica,” taking place on Wednesday, November 7 in Greenwich Village at the James Beard House. When Annette Davidson, founder of The Chef’s Advocate, conceived the idea in her mind less than a year ago, she knew the foodie community would be hungry for an event that showcased the Caribbean island’s rich and complex fusion of cultures and cuisines in a way that set the stage for fine dining renaissance.

“As a proud Jamaican, I want to expose as many people as possible to the great culinary renaissance that’s happening right now in the Caribbean, especially Jamaica.  Together with this year’s culinary team, we are taking the presentation of Jamaican cuisine and culture to the next level,” says Davidson.

Davidson couldn’t have picked a better place to host the event than at the historic venue that welcomes talent from all over the world. The partnership with the James Beard House to transport guests to the island through a meal is the first in its programming portfolio where Jamaican chefs as well as the cuisine will rise as the heroes of the night.

Jamaican Chef Noel Cunningham of Cuisine by Noel
Pictured/Photo credit: Noel Cunningham

Led by Hugh “ Chef Irie” Sinclair, the culinary team is hard at work putting the finishing touches on a menu that will have guests looking at Caribbean fare with an entirely new culinary lens. Oxtail arancini with butter bean purée, roasted pumpkin coconut bisque, braised pork belly lightly smoked and masala spiced roasted goat chops with coconut plantain puree offer a tease of what the evening holds. All courses will be paired with cocktails or wine to include selections by black winemakers Darjean Jones Wines and P. Harrell Wines.  Joining Sinclair is chef Noel Cunningham (Cuisine by Noel), chef Gariel Ferguson (The Rib Kage), chef Colin Hylton (The Guilt Trip), Robin Lim Lumsden (Belcour Preserves) and chef Christina Simonitsch (Simo’s Bread & Catering).

Robin Lim Lumsden of Belcour Preserves
Pictured: Robin Lim Lumsden | Photo credit: The Chef’s Advocate

If the sample of the menu and chef rooster hasn’t convinced you that this is an event not to miss, Davidson recently announced that Joy Spence, the world’s first female Master Blender who has been creating Appleton Estate’s award-winning rums for more than 20 years, will also be in attendance to host a mini tasting.  Just a conversation with a trailblazer such as Spence alone is enough to get me out on a workday night.

  • Four Caribbean Chefs Describe Food in Their Own Terms Chef Stephan Durand of Haiti
  • Taste the Islands: Culinary Adventures in a Caribbean Kitchen Taste the Islands cookbook

Tickets for this special evening are $140 for James Beard Foundation members and $180 for non-members and available by calling 212-627-2308, Monday – Friday from 9:00 a.m. – 5:00 p.m. EST, or by visiting the website.

For immediate event highlights, be sure to follow The Chef’s Advocate as well as the chefs on Instagram.

  • Kitwanda and Tyronne Cypus of Kiki's Chicken and Waffles in South Carolina
    under Black Chefs, Food & DrinkKiki’s Chicken and Waffles Holds the Right Bones for Success
  • under Food & DrinkEmily Meggett’s Legacy Honored Through Food and Family
  • James Harden with J-Harden Wines
    under Food & DrinkJames Harden Celebrates First Anniversary of J-Harden Wines with Visit in Houston
  • JJ Williams and his daughters on the show "Bring It"
    under Food & DrinkThe New Breakout Culinary Star of Lifetime’s “Bring It” Series, JJ Williams
Share this article
V. Sheree Williams

Sheree has been penning stories since the fifth grade. Her stories took a delicious and adventurous turn as an adult when she became a foodie.

Related Articles

Loading...
Chef Jade Klaasen, centre, with left to right, ‘Flatfoot’ dancers Siseko Duba, Jabu Siphika, Sifiso Khumalo, Sbonga Ndlovu and Ndumiso ‘Digga’ Dube
Featured Food & Drink

Jade Klaasen Connects Finnish Food and Flavors in South Africa

Ham - How to keep from drying out
Food & Drink

The Best Ways To Keep Your Ham From Drying Out

2022 Bayhaven Food & Wine Festival
Black Chefs Featured Food & Drink

The 3rd BayHaven Food & Wine Fest Salutes Wild and Free Vibe of the ‘60s

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.


    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.