IN SEASONMary Had ALittle Lamb7

KITCHEN CREW 101 Midnight Moon

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HEATLHChew On This9

BLOOMIN’ CHEFA Woman’s Worth

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FOR STARTERSFoodie Faithful21

KITCHEN CREW DIYAn Enchanted Evening23

HOME COOKINGThe Entertainer26

SLIDESHOWHighlights Of February 12th Event31

BAKE BABY BAKESpring Fresh

14PURE COCKTAILBlue Moon33

CONTENTS

Editor: Leisha WongContributing Writers: Helen DaCosta, Karla Henry, Jessica Hylton,Melanie Miller, Claudette Powell, Jacqui Sinclair Photographers: Lance Brown, Jessica Hylton, Dwayne WatkinsDesign: Sharky

Publisher: Kingston Kitchen Ltd.10 Deanery Road, Kingston 16, JamaicaEmail: kingstonkitchenja@gmail.com Tel: 876-869-7093www.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: 876-622-3916Reproduction in whole or in part, without written permission from the publisher, is prohibited.

HOME COOKINGThe Entertainer

Springtime represents a sense of new beginnings. So, we decided to mix things up a little bit for this event, revamping the Kingston Kitchen experience. We wanted to cater to a little more of a mature crowd, encourage the parents to call up the babysitters, gather the crew and come enjoy the relaxed vibe with great music, food, entertainment, and people, all under the stars.

This was also the mission of our cover shoot for this month’s issue. With a full moon promised for the date of our shoot, it was only fitting that our cocktail party pay tribute to this nighttime wonder. An incredible spread created by Chef Celeste Gordon (and inspired by the onset of spring), paired with Melanie Miller’s enchanted luxe patio destination, was all we needed to host an impromptu gathering of friends, enjoyed of course once photographed by our friend Dwayne Watkins.

But when it comes to hosting, chef, restaurateur, entrepreneur, and culinary consultant, Mario Machado, has it down to a fine art. Turn to our interview with him to hear the myriad of stories that have come together to build his life, in “The Entertainer” (page 26).

As always, there are also recipes galore, from a Moroccan-inspired lamb tagine courtesy of Jacqui (page 7 to 8), to delicious fresh desserts from Jessica Hylton (page 15 to 16), our resident baker.

Thank you for joining us on our culinary journey. If this is your first time with us, welcome to the movement, and if you are returning, thank you for your continued support!

Eat Good!Foodie Love,Leisha, Jacqui and Melanie

WELCOME An Enchanted Evening.

Photos: Dwayne Watkins

(From Left) Leisha Wong, Melanie Miller and Jacqui Sinclair

Chef Celeste Gordon6

MARY HAD A LITTLE LAMBMove over roast lamb and lamb chops. Rock the Kasbah this Easter witha Moroccan-inspired lamb.

I absolutely love lamb. It’s my preferred meat, a special treat. It’s also a special treat on many dining tables for Easter. But do you know why? Lamb has often been associated with Jesus; for example, he is known as the “sacrificial lamb”, as Jesus gave his life to save souls. The lamb also symbolizes innocence and purity. But did you know that the nursery rhyme “Mary had a Little Lamb” was also paying homage to Mary and Jesus? This underlies lamb’s popularity for Easter, Christendom’s holy period, which reflects on Christ’s crucifixion.

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IN SEASON

Here in Jamaica, lamb is not frequently consumed meat, although locally raised lamb is now available in Jamaica. It still tends to be quite pricey, therefore is usually saved for special occasions. It has a gamey flavour, but one slightly less strong than its cousin the goat, which is far more familiar to Jamaicans. Different cuts of lamb, like most meats, lend themselves to different cooking methods. The leg and shoulder are excellent for roasting. The latter is also great for stewing because it has good fat content. Lamb chops and steaks are great for grilling and pan-frying.

By Jacqui “JuicyChef” Sinclair

Photos: Dwayne Watkins

MARY HAD A LITTLE LAMB

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IN SEASON

JuicyChef’s Lamb Tagine with PrunesOne of my favourite destinations is Morocco.The food is absolutely amazing and the array of spices on display in their local markets is staggering.Every trip I have made, my luggage is fragrant from ras al hanout, cardamom and other spices. Tagines are classical stews made in a conical shaped cooking utensil of the same name. They typically feature a protein and fruit for that savoury and sweet contrast on the palate. If you are bored of doing a typical lamb roast, why not try this alternative for your Easter meal, casual family style with a side of cous cous and minted vegetables? Let everyone dig in for an informal yet elegant repast. If you don’t have saffron, you can substitute it with Jamaican annatto (known as the poor man’s saffron), likewise, if you don’t have orange flower water, use a squeeze of lemon or lime.

Ingredients3lbs/ 1.5kg boneless shoulder of lamb, cut into cubes1 large onion, finely chopped½ tsp. cumin1 tsp. ground ginger½ tsp. corianderPinch of saffron, soaked in 2 tbsps. water1 cinnamon stick1 bunch of fresh cilantro, tied with cooking string2 cups/400g prunes, halved2 tbsps. honey1 tsp. orange flower water (optional)1 tsp. harissa (optional) plus more to serve for those who want extra spiceAlmonds, for garnishToasted sesame seeds, for garnishSalt and pepper to tasteOlive oilWater

Method• In a large casserole dish over high heat, add some olive oil and brown lamb pieces in batches, remove lamb from pan and set aside.• Next, reduce heat to medium and add onions to the same pan and sauté for a couple of minutes. Add back lamb and pour in enough water to cover meat. Add cumin, coriander, ginger, cinnamon, saffron with its water, and cilantro. Give a good stir, and simmer for two hours. • At this stage, discard cinnamon stick and bunch of cilantro. Add prunes and honey, continue simmering for 20 minutes.• When finished, stir in orange flower water and harissa if using.• Garnish with toasted sesame seeds, almonds and cilantro.

This tagine is served with a hearty side dish of grilled eggplant and cilantro cous cous. Visit our website www.KingstonKitchenJA.com for the recipe.

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FOR A CONSULT CONTACT:KARLA HENRYCERTIFIED HOLISTIC HEALTH COACHWWW.KARLAHENRY.COM© INTEGRATIVE NUTRITION

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Food Focus: Quinoa Quinoa (pronounced keen-wah), is a nutritional powerhouse with ancient origins. It was originally cultivated by the Incas more than 5,000 years ago; they referred to it as the “mother of all grains.” It contains all nine essential amino acids, making it a great source of protein for vegetarians. Quinoa is also high in magnesium, fiber, calcium, phosphorus, iron, copper, manganese, riboflavin and zinc. It is a gluten-free grain and has a similar effect as other whole grains in helping to stabilize blood sugar. Try it in soups, salads, as breakfast porridge or as its own side dish. Recipe of the Month: Quinoa Pilaf Prep Time: 3 minutes Cooking Time: 30-40 minutes Yield: 4 servings Ingredients: 1 cup quinoa 2 1/4 cups water or stock 1/2 cup dried cranberries 1/2 cup walnut pieces 1/4 cup chopped fresh parsley pinch of salt Optional: try adding curry paste (delish)

Directions: 1. Rinse quinoa in fine mesh strainer until water runs clear. 2. Boil the water and add quinoa and salt, cover and reduce heat. 3. After 15 minutes add cranberries and walnuts to top; do not stir. 4. Cook 5 minutes more, until all the liquid is absorbed. 5. Remove from heat, add parsley and fluff with fork, cover and let sit for 3-5 minutes and serve.

CHEW ON THIS When it comes to increased health,it’s not just what we eat, but how we eat.

HEALTH

Digestion actually begins in the mouth, where contact with our teeth and digestive enzymes in our saliva break down food. But these days most of us rush through the whole eating experience, barely acknowledging what we’re putting in our mouths.We eat while distracted—working, reading, talking and watching television—and swallow our food practically whole. On average we chew each bite only eight times. It’s no wonder that many people have digestive problems. There are many great reasons to slow down and chew your food:• Saliva breaks down food into simple sugars, creating a sweet taste. Therefore, the more we chew, the sweeter our food becomes, so we don’t crave those after-meal sweets. • Chewing reduces digestive distress and improves assimilation, allowing our bodies to absorb maximum nutrition from each bite of food. • More chewing produces more endorphins, the brain chemicals responsible for creating good feelings. • It’s also helpful for weight loss, because when we are chewing well, we are more apt to notice when we are full. • Chewing can promote increased circulation, enhanced immunity, increased energy and endurance, as well as improve skin health and stabilize weight. • Taking time with a meal allows for enjoyment of the whole experience of eating: the smells, flavours and textures. It helps us to give thanks, to show appreciation for the abundance in our lives and to develop patience and self-control. Try eating without the television, computer, Blackberry, newspaper or noisy company. Instead just pay attention to the food and to how you are breathing and chewing. You have to eat every day—why not learn to savor and enjoy it?

By Karla Henry

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Tell us a little info about your family? Is cooking a big part of your family?

Cooking isn’t a huge part of my family, jealousy drove me into discovering what I wanted to become. When I was seven, my mom was teaching my brother how to cook and I got upset and said ‘He shouldn’t be learning, I should as I’m the girl’. They smiled at me and promised ‘your time will come’, and yes it did. In prep school I usually prepared banana chips for my cousin and myself after we got home from ballet practice.

How did you get into cooking? What was your first job?

It was never my dream to become a chef. I pursued the sciences in high school, as I wanted to be in the medical field. But, I got into cooking after taking home economics in high school and being really good at it. I was always the odd one out with unique food techniques, flavours and quality standards. My first job was in 2009 at Sandals Whitehouse European Village and Spa, where I was a trainee manager/intern. This was also a part of the Jamaica Observer Food Awards scholarship award.

A WOMAN’S WORTHShe’s only 22, but Rochelle Grindley remains cool in the heat of the kitchen surrounded by male testosterone.

A child of St. Elizabeth, Jamaica’s breadbasket, Rochelle Grindley is part of a growing cadre of young women who are working hard behind the scenes in the Jamaican food industry. Her ambition is to shift into high gear on a culinary journey that has so far been steady and admirable. She was in fact a recipient of the Jamaica Observer Table Talk Awards scholarship in 2008 (she graduated from the University of Technology majoring in culinary arts management). Her work has taken her around the island and internationally—she travelled to London in October 2011 as part of Jamaica’s culinary team at the World Skills Competition. She has worked at The Terra Nova All Suites Hotel, and is currently the executive sous chef at Usain Bolt’s Tracks & Records. There is no doubt we will be hearing more about her endeavours in the future.

BLOOMIN’ CHEF Interview by Jacqui Sinclair

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BLOOMIN’ CHEF

How would you describe your cooking?

I would describe my cooking as unprecedented and dynamic. I like to use unique ways of producing food, some which may seem unrealistic, yet intriguing and vivacious.

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

My secret is that I know I have to be focused on my career, and know what I want out of life. I work 12 to 18 hour shifts each day. I don’t have a boyfriend to distract me, and that’s by choice. So it all boils downto having my eye on the prize.

What ingredient would you love to cook with that is not so readily available in Jamaica? In essence, what’s your fantasy ingredient?

My fantasy ingredient would be the prickly pear (paddle cactus). This is native to Mexico. I find this fruit rare looking and unusual. Therefore I would create new recipes infused with our local melting pot of ingredients as our coat of arms stipulates ‘Out of many one people’.

Who would be your fantasy dinner guest?

My fantasy dinner guest would be my late father. He was a huge inspiration to my career. Both my parents really put their all into me being successful. Dad is no

longer here, but he lives on in each of us in my family through his legacy of joy, laughter and perseverance.

What is so special about Jamaican cooking?

Jamaican cooking is so special as it is made up of different ethnic groups bound in a single melting pot. These influences combined give Jamaican cooking its unique inspirational flair.

What’s your advice to other “Bloomin’ Chefs”?

I am guided by the mantra ‘Keep focusing on your goals, as distraction is at its highest when success is near’. This means when you are close to great achievement there will always be obstacles. Just be persistent and all will be fulfilled. Also, love what you do! If you’re only in the field for money, it’s not for you. There will be sleepless nights, burns, disgruntled individuals, frustration and lots more can happen in the wink of an eye. So stay focused!

Regardless of the celebration, a special dessert is always needed; Easter being no exception. There are of course two sides to Easter, the religious side and the commercial side—which involves the fantasy of the Easter bunny, Easter egg hunting, chocolate and candy. Easter also heralds the arrival of spring, and this is where my inspiration for these desserts came from. Fresh fruits are always reminiscent of spring, which is where strawberry shortcake cake and key lime pie comes to mind. You can make the key lime pie into mini pies, or make a whole 9-inch pie. You will enjoy both desserts and they are both perfect for any Easter party.

Ingredients10 tbsp. unsalted butter, room temperature1 ¾ cup plus 4 tbsp. sugar2 tsp. vanilla extract4 eggs3 cups cake flour

Strawberry Shortcake Cake with Shaved White ChocolateYou don’t have to use fresh strawberries although they always taste the best. De-thawing frozen strawberries over night in the fridge work just as fine. This should be kept refrigerated.

BAKE BABY BAKE By Jessica Hylton

5 tsp. baking powder½ tsp. salt1 1/3 cups buttermilk2 ½ cups to 3 cups heavy cream (depending on how much “frosting” you like)Sliced strawberries for fillingWhole and sliced strawberries, for garnish

Photo Credit: Jessica Hylton

SPRING FRESH

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You can follow Jessica through her blog at www.jessikerbakes.com/blog or www.jessikerbakes.blogspot.com,or her website www.jessikerbakes.com

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Method1. Preheat oven to 350˚F, and grease two 8-inch cake pans. 2. Cream butter, 1 ¾ cup sugar and vanilla in the bowl of an electric mixer until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each addition.3. Sift together cake flour, baking powder, and salt.4. Add dry ingredients to the batter, alternating with the buttermilk in 3 additions. Divide among the prepared pans.

BAKE BABY BAKE

5. Bake for 23-28 minutes; the cakes are ready when a toothpick comes out clean. Let them cool for 10 minutes and then cool them on a cake rack.

Assembly:1. In a large chilled bowl, whip the cream with the remaining 2 tbsp. of sugar until stiff.2. When cakes have cooled, assemble the cake with cake, strawberries, whipped cream and repeat. Finish with your best strawberries on top. Frost if desired as I have done. Enjoy!

Key Lime PieFRESH limejuice is KEY for this pie! Bottled juice will not taste as good trust me; it’s worth squeezinga few limes for a taste you won’t regret.

Ingredients1 ½ cups graham cracker crumbs6 tbsp. unsalted butter, melted and cooled5 tbsp. sugar1 14oz can sweetened condensed milk4 large egg yolks½ cup freshly squeezed key-lime juice1 tbsp. grated key-lime zest1 ½ cups heavy cream, chilled

Method1. Pre-heat oven to 375˚F. 2. Mix together graham cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl. Press into a greased 9-inch pie plate (or 2-inch mini pie pans if you have one), and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

3. Lower oven to 325˚F. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust or into mini pies pan.4. Return pie to the bottom third of the oven, and bake until the centre is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.5. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie or mini pies. Serve immediately or chill in fridge for at least 2 hours if preferred cold. 6. Garnish with lime slices if you feel fancy.

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KITCHEN CREW 101

That’s the thing about living in the tropics. While the rest of the world is wrapped up tight in coats, scarves and hats, we in Jamaica are enjoying cool March nights, and clear skies. What better reason then, other than the onset of spring, to have a full moon cocktail party?

Traditionally, the full moon meant a time of harvest, of bounty, as it was time to gather what was planted at the last new moon. With this in mind, the Kingston Kitchen Crew turned to the talented Chef Celeste Gordon, to create a stunning menu inspired by the freshness of spring, and drawing on produce and flavours of the season. All recipes serve 12 people.

The full moon is high in the sky, time to dine and pop open some wine.MIDNIGHT MOON

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Shrimp Bisque

Photos: Dwayne Watkins

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KITCHEN CREW 101

Smoked Marlin Bruschettawith Plantain Chips

Ingredients for bruschetta1 lb. Rainforest Seafoods smoked marlin, diced1 small cucumber, diced1 small red bell pepper, diced2 stalks scallion, minced2 cloves garlic, minced4 large leaves basil, chiffonade (or sliced very thinly)1 tbsp. pepper jellyPepper to taste

Ingredients for plantain chips2 green plantainsVegetable oil for frying

Method• Combine all ingredients together in a mixing bowl. Put it into the refrigerator until ready to serve.• Add some oil to a frying pan and heat. Meanwhile, take the plantain and cut it in half and thinly slice it lengthwise into long chips. When the oil is hot, fry the plantain chips till golden and sprinkle with salt.

Shrimp Bisque

Ingredients1 oz. olive oil2 lbs. Rainforest Seafoods uncooked shrimp, peeled, deveined2 celery stalks, diced1 small onion, chopped1 carrot, diced4 cloves garlic, minced1 Bay leaf2 tsps. chili flakes2 tbsps. tomato paste1 oz. flour¼ cup brandy24 oz. seafood stock**1 cup whipping creamSalt and pepper

Method• Heat oil in a large pot on medium heat. • Add celery, onion, carrot, and sauté until it is soft, about 8 minutes, then add the garlic and sauté for another minute. • Deglaze the pot with the brandy. Once that has almost all reduced, add tomato paste and combine. Stir for about 5 minutes to “toast” the tomato paste. Then add the flour and combine. • Once combined, start to slowly incorporate the seafood stock mixing vigorously so no lumps form. • Cover pot and simmer, stirring occasionally, about 20 minutes. Turn off the soup and let cool.• Once cool, add the shrimp, bay leaf, chili flakes and cream. Bring it to a boil again then turn it down to a simmer for about 10 minutes. • Season with salt and pepper to taste and then serve.

** Visit us online at www.KingstonKitchenJA.com for step-by-step instructions on how to make seafood stock.

2220

KITCHEN CREW 101

Chicken Lollipops with Oven Dried Tomatoes and Basil Mayonnaise

Ingredients1 lb. potatoSalt and pepper1 clove garlic (minced)1 tsp. thyme (minced)1 cup of The Best Dressed Chicken chicken breast, cooked (finely diced)1 stalk escallion1 egg (beaten)1 cup Cornflakes (ground)¼ cup flourVegetable oil for frying12 cherry tomatoes (halved)1 cup mayonnaise8 leaves basil

MethodCHICKEN LOLLIPOPS• Clean, peel and dice potatoes and then boil until soft.• Once soft, mash the potatoes and add in the garlic, thyme, scallion and chicken. • In addition, put 2 tablespoons of breadcrumbs and 2 tablespoons of the beaten egg to the mixture and combine.

• Form the mixture into balls. • Roll the balls in the flour, dip it in the remaining egg and dredge it in the cornflakes.• Fry until they are golden brown on all sides.

OVEN ROASTED TOMATOES• Preheat oven at 200˚F, and place tomatoes on a baking sheet. • Roast for approximately two hours until they are “dried out”.

BASIL MAYONNAISE• In a food processor, combine the basil and mayonnaise and mix until the basil is ground out.

ASSEMBLYTaking a wooden skewer, thread it through the tomato then stick it in the chicken lollipop and serve with the basil mayonnaise on the side.

For other recipes from our"Midnight Moon" cocktail party, visit us online at www.KingstonKitchenJA.com.

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FOR STARTERS

FOODIE FAITHFULI’m concerned about my extended stay in the comfort “food” zone. Let me explain.

When I was living in the States, it was like foodie heaven. I had access to all different types of foods. I lived in both the northern and southern regions of the United States, and each area had its own distinctive flavours and ingredients. Also being able to choose from a wide variety of cuisines from around the world allowed me to have many great food experiences. When I started to think about the various cuisines I have indulged in over the years, I amazed myself.

Now that I’m in the Caribbean my dining experience has changed and as a result I found myself not being as ambitious as I once was. This new attitude towards dining didn’t happen overnight, it slowly manifested itself. I started to realize that I was sticking to dishes I knew I loved already. I believe this is partly because it’s familiar and you can’t go wrong with that, but mostly I really hate paying for food I don’t like. I’ve been disappointed way too many times and now I am a bit “food sensitive”.

I walk into a new restaurant and pick a chicken dish, because most kitchens should know how to cook it. Before, I would pick something off of the menu that was completely out of the ordinary, which introduced me to a new flavour combination I had never tried before. Or I’d go for a new item on the menu that seemed interesting and different.

In a food rut? Our favourite “Blazin’” foodie, Claudette Powell shares her new food pledge.

For someone like me who is completely excited about food—cooking it, eating it and talking about it—being “food sensitive” and staying in a comfort food zone is not an option. So, I now thank God for events like Foodies Lyme, The Gleaner’s Restaurant Week, the Jamaica Observer Table Talk Food Awards, and the new kid on the block, Kingston Kitchen. They bring the restaurants, the chefs and the food practitioners right to you. I’m able to explore and discover not only new dishes and techniques, but also enjoy a culinary culture like no other.

All four events celebrate how wonderful and thrilling food can be, and at the same time, remind us that the folks who prepare and create it are artists who deserve praise and accolades for the work that they do. For me food inspires, and I don’t ever want to lose that feeling. So, I’m stepping up to the plate, literally, and opening myself up once again, to dine without prejudice. I am putting the faith out there that I will find chefs who manage to coax incredible flavours, colours and textures out of their ingredients, and leave me marvelling at how gifted and ambitious and creative they are.

It’s true, there’s a risk you take when you step out of your comfort “food” zone, sometimes you like it, sometimes you don’t. But remember every dish you enjoy now was a new dish to you at one point. Indulge and expect the unexpected.

By Claudette Powell

FOODIE FAITHFULBy Claudette Powell

AN ENCHANTED EVENINGInspired by the moonlight, this vintage luxe cocktail party, heralds the arrival of spring.A full moon just makes everything look magical, right? So when we saw that there was going to be a full moon on the night of our photo shoot, there was no question about the inspiration: a full moon cocktail party, with a little vintage whimsy. Sounds glam right? Well let me tell you. The night was perfect!

With this design concept in mind, I decided to go with a soft, muted colour palette of blacks, whites and grays; oh, and of course my beautiful mirrored table, which was my signature piece. I wanted the table to be the centre of the space, while everything and everyone flowed around it. When you think of vintage, you think classic glamour with a mature and enduring appeal. And so that was my goal.

KITCHEN CREW DIY By Melanie Miller

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KITCHEN CREW DIY

Light it UpFirstly, in my effort to create a whimsical space, I decided to use string globe lights. To me, these lights scream soirée. I call them “little balls of happiness”! Once those lights go up, you automatically want to entertain. With the lights up, it was time to lay out the furniture. To mix in with the glam look, I fused together a little modern with a little vintage. For the modern I went for all white leather ottomans and white side tables (with a little “bling” I might add). For vintage I used the wonderful mirrored table along with patterned cushions for a little pop of colour. I find black and white to be very sexy, so covered the tables with a black and white striped tablecloth.

All the Trimmings The key word today is accessories…accessories, accessories, accessories! I used vases in different shapes and sizes, and finally was able to use my large glass bottle. I had bought the bottle some time ago “just because” and I finally had a reason to use it. I placed the glass bottle in the middle of the table and added a few branches of white twigs. I then started to

layer the table using pieces of similar colours, but not necessarily style. I used some black frames, which had a very vintage feel, and the mirrored votives created a nice reflection.

I think I’ve said this a million times, but will say it again, candles…Oh how I love you! Candles make everything look enchanting, especially when it’s on a mirrored table that allows a reflection. I also used floating candles, pillar candles, and a host of votives.

Bloomin’ Marvellous Nothing spells the bloom of spring, like flowers. I wanted to use some type of flower to add freshness, but didn’t want to overpower the table. I went for a flower that has a classic look with lots of appeal. My choice was hydrangeas. Don’t we all just love hydrangeas? They are beautiful flowers that come in an array of hues. This time I used white hydrangeas, which fit perfectly with my tablescape. I instantly fell in love with the table when I was finished. It was official—a Full Moon Luxe Party was in full effect.

Usually, our magazine shoots are done with just us—The Kitchen Crew—and Dwayne Watkins (our wonderful photographer). This, we said was too beautiful a night to not throw an impromptu party. The full moon, the wonderful food created by Chef Celeste Gordon, and a stunning setting. This called for a lyme, and a lyme we indeed had. Good food, great vibes and beautiful friendships.

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Photos: Dwayne Watkins

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HOME COOKING

“Swampy” is a frequent visitor to The Terrace at Devon House. With his towering frame and bucket filled to the brim with juicy salt-water shrimp caught fresh in Old Harbour, he is a much welcome visitor at the restaurant.

“Jamaica is the greatest place on Earth…look at the size of these shrimp,” says Mario Machado, as he sips his coffee, gesturing wildly for Swampy to come and show off his catch. Machado is a man who appreciates the superior taste of produce fresh from the sea. “Trust me when I tell you, these are going to become a superb

garlic shrimp,” he says. And no doubt they will, for The Terrace has received rave reviews since it opened under his son, David’s management almost one year ago.

The Terrace is just one stop on Machado’s storied culinary journey. As one of the island’s most synonymous gastronomical characters with his hearty soulful “belly” laugh, his weakness for delicious food, and his “rolling stone” business personality, Machado may have been fairly quiet over the past few years, allowing his family to take over the restaurateur reigns, but with the opening of the Caribbean

THE ENTERTAINERHis name is synonymous with Jamaica’s culinary

evolution: the past, present and future...

By Leisha Wong

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HOME COOKING

Producers Jamaica (CPJ) new establishment set to open in Kingston this summer, Machado’s name promises to be on the lips of foodies yet again.

Machado makes no qualms about it; he is a man who only eats fresh fish. In fact, frozen seafood is almost as much a sin as doing a dinner service without the proper prep, or an unorganized refrigerator. “I grew up on the water,” he explains, as he regales stories of catching wahoo, deep-water snapper, and tuna; slicing it up right there on the boat, with some fresh lime and cilantro. From the sea, his adventures move to the “bush”, fresh bussu soup, served with freshly harvested and roasted yam, while a newly hunted deer, caught in the hills of Portland, cooks on the grill. “This is our life. We live food. I am the kind of man who carries a blender and a grill to the bush, because when we go bush, we cooking.” Food is more than just a passion and a love for Machado and his family. It’s his life. It’s his definition.

Since his first cooking job, working at a restaurant on Bondai Beach in Australia, Machado was driven to transform this passion for food into a career. His father Guillermo “Biggy” Machado, was the first Jamaican president of Air Jamaica, and was a pilot for BWIA, so Machado spent much of his childhood

travelling. But even with all the travelling, Machado remembers Sundays fondly, watching his parents be the quintessential hostesses at their renowned rum punch parties. Machado is an entertainer; entertaining is in his blood.

But, he took the hotel business route into food. Following a work-study programme in London at Westminster College; the position of trainee manager at the Intercontinental in Brussels, Belgium; and at the Park Tower Hotel in Knightsbridge, London; Machado found himself back in Jamaica at the Negril Beach Village under Abe Issaa in 1976. As the food and beverage manager, he was combining his two passions, food and hospitality. It was the Golden Age of tourism, and Machado learned under the great Louis Grant and Abe Issa, “old time hoteliers”. He, in fact, spent a significant amount of time with hotels, including the original Sandals Montego Bay, which was Bay Roc Estate; Sandals Royal Plantation, Island Outposts, and Beaches Turks and Caicos.

Hotels aside, Machado’s primary love was always food. And after he married his wife Fiona, in 1979, he decided he wanted to learn more about wine, so he travelled back to London and worked in the wine and spirits department in Selfridges, “Being surrounded by such tradition, and such incredibly knowledgeable people, you can’t help but absorb it all,” he says. Stories of his life are peppered with gastronomic memories such as those in London, but some of his most vibrant include the black snapper he caught when he was young, fishing alongside his uncle in New Zealand—“We split it right there on the trailer, and when we put it in the smoker it was still twitching.”—and an orgasmic meal of Peking roast duck, on South Beach in Miami, at Phillipe, by Chef Philippe Chow—“It’s seven pounds of sheer bliss.”

In essence, it is this passion to live through food that has fueled his journey as a restaurateur. For his critics who call him a “rolling stone”—as he has opened (and closed) a number of Jamaica’s best restaurants including Pork Pit, Blue Mountain Inn and Mac’s Chop House—Machado replies that each restaurant he has opened, offered a new lesson not only in business and food, but life. “Food is my passion, it’s who I am,” Mario says. “It would just be nice to turn that passion into money,” he adds with a laugh.

HOME COOKING

Now, his sights are set on the new CPJ establishment. He will be consulting on a restaurant there, with possible features that include a raw bar, exciting tapas-like menu, and extensive wine and cocktail list. He is also in the process of creating a “Mario” line of pre-made gourmet food, also with CPJ.

Mario Machado has no certificate on the wall from a fancy international culinary institute. Instead, he explains, has 40 years “of doing” that gives him credence in a kitchen. In actuality, it’s much more. It is a lifetime of hosting, cooking, exploring and being so entrenched in the culinary world that it is impossible to distinguish the two.

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HOPE GARDENS NURSERYMONDAY TO SATURDAY 8:30AM TO 4:00PM

WE SELL A WIDE VARIETY OF FRUIT TREES, PLANTS, FLOWERS, AND HERBSTEL: 788 0074

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SLIDESHOW

HIGHLIGHTSFROM FEBRUARY 12,IN CASE YOU MISSED IT.

HIGHLIGHTSFROM FEBRUARY 12,IN CASE YOU MISSED IT.

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SLIDESHOW

Photos : Lance Brown

HIGHLIGHTSFROM FEBRUARY 12,IN CASE YOU MISSED IT.

HIGHLIGHTSFROM FEBRUARY 12,IN CASE YOU MISSED IT.

PURE COCKTAIL

With Bacchanal Jamaica just around the corner, Pure Country premium juices (also a major sponsor of Jamaica’s carnival) will be partnering with

Smirnoff and Appleton Rum to bring revellers special carnival concoctions. Be sure to check them out at Mas Camp, and on the road carnival day.

Ingredients½ oz. Wray & Nephew white over-proof rum

½ oz. Blue Curaçao liqueur1 oz. Pure Country grapefruit juice

Lime wedge for garnish

Method• Add ice to Old Fashioned glass.

• Add Wray & Nephew white over-proof rum and Blue Curaçao to glass.• Top up with Pure Country grapefruit juice.

• Garnish with lime wedge and enjoy.

BLUE MOONIt only happens once in a…

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