Events / Dinner

International: Caribbean Traditions

Wed, August 21, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Click here for tickets.
Cancellation and Food Allergy Policy

Nneka Nurse

Best Dressed Plate, NJ

Renee Blackman

Chef Renee New York, NYC and Barbados

Samuel Branch

Branch's Foods, NYC and Barbados

Leeonney Bentick

Plated By Leshé, Randallstown, MD and Saint Vincent

Osei Blackett

Picky Eaters Restaurant, Brooklyn and Trinidad

Anslem Allette

Trinidad and Tobago

Each island in the Caribbean has its own story, and we are pleased to welcome a team of chefs from Trinidad, Barbados, and Saint Vincent to represent just a few of them. Don’t miss the opportunity to explore and celebrate the many cultures, ingredients, and techniques on display at this truly memorable feast!

Click here for tickets.

Menu

Hors d’Oeuvre

Cod Two Ways > Fish Cakes with Pepper Sauce Aïoli and Buljol; and Salted Cod with Green Onions, Tomato Medley, and Crispy Scallion Roti

Caribbean Cheese Canapés with Sorrel-Roasted Tomato Jam

Pudding–Souse Shooters > Spicy Cucumber–Lime Jerk Pork with Sweet Potato and Spicy Mango Chutney

Cassava Blinis with Plantain Purée and Balsamic Caviar Pearls

Dinner

For the Table > Roasted-and-Diced Breadfruit with Whipped Sea Salt Butter

Bajan-Style Chicken Roll with Papaya–Christophine Salad and Pickled Papaya–Pepper Sauce

Crab and Callaloo with Coconut-Baked Croutons

Potato-Wrapped Fish with Red Pepper Curry Cream Sauce, Pickled Root Vegetable, Kale Dust, and Bajan-Style Beurre Blanc

Herb-Roasted Cornish Hen with Trinidad-Style Chimichurri Sauce, Rice–Peas Cook-Up, and Cucumber–Tomato Chow

Brined-and-Grilled Pork Chop with Cheese-Crusted Polenta Roulade, Corn Sauce, Charred Summer Okra, Tomato Confit and Tamarind Pork Jus

Coconut Sweet Bread–Crusted Cheesecake with Tonka Bean Caramel Sauce,
Ponche-de-Crème Shot, and Cinnamon Foam

A selection of fine beverages will be served with this dinner.