Soul-warming and deep-flavored Caribbean food is comfort at its finest.
Throughout June and beyond, we invite you to explore the vibrant flavors and culturally influenced dishes from Cuba, Haiti, Jamaica, and more, as local chefs will host tastings and have contributed beloved recipes from their homelands, inviting you to experience the rich heritage and mouth-watering traditions of the Caribbean, all from the comfort of your kitchen.
About Chef Irie
Chef Irie, born Hugh Sinclair in Jamaica, brings a unique fusion of Caribbean flavors to the culinary world. After migrating to the U.S., he pursued architecture, graduating from the University of Florida. However, his true passion for cooking, rooted in childhood experiences on the Caymanas Estates, led him to shift careers. Chef Irie trained at Johnson and Wales University, earning his culinary stripes and working in various kitchens before establishing his brand, Chef Irie Spice Inc. Today, he is celebrated for his vibrant, bold dishes that reflect his rich cultural heritage. Chef Irie’s expertise and dynamic approach have earned him a spot on American Public Television with “Taste The Island,” making him a distinguished figure in the culinary scene. Join Chef Irie at his cookbook signing to savor the stories and flavors of his remarkable journey.
COOKBOOKS
Taste the Islands: Culinary Adventures in a Caribbean Kitchen
Embark on a mouthwatering journey through the Caribbean with this vibrant collection of gourmet and home-style recipes. Hugh Sinclair and Cynthia Verna, known as “Chef Irie” and “Chef Thia,” on their television show Taste the Islands, introduce ingredients and flavors that open windows into the region’s many cultures. Sinclair and Verna share their own recipes as well as traditional island favorites. Starting with “stop gap” snacks like fritters made from malanga root and continuing through desserts and cocktails, they include refreshing salads like pineapple pepper slaw, soups with “a healthy dose of soul” made with bases such as calabaza pumpkin or black beans, and main dishes such as curried goat or mussels chorizo in mango coconut sauce. From the authors’ home nations of Jamaica and Haiti to St. Lucia, Barbados, and Trinidad and Tobago, the communities represented in these dishes have deep histories. The recipes feature both native and colonial food traditions that have been passed down for generations and showcase African, European, Middle Eastern, and Asian influences. Sinclair and Verna also incorporate tastes and techniques from their international travels, capturing the eclectic variety of Caribbean cuisine today. Filled with colorful photographs and infused with the joy of two expert chefs celebrating the foods that are closest to their hearts, Taste the Islands brings the places, histories, and rhythms of the Caribbean into your home kitchen.