Above: the event at City Grit in New York City
By the Caribbean Journal staff
New York’s City Grit styles itself as a “culinary salon” — it’s one of the city’s most exclusive dining experiences, featuring emerging chefs offering their best dishes to a group of discerning foodies.
And this past weekend, City Grit was all about the island of St Lucia.
Chef Craig Jones of St Lucia’s Cap Maison was the featured chef for two sold-out nights, bringing his cutting-edge Caribbean cuisine to New York’s NoLita neighbourhood. Jones is the first Caribbean chef to be featured at City Grit.
The menu was true to the Caribbean while turning classic West Indian cuisine on its head. First, a pork belly in chickpea curry with mangoes and avocados. Next, a dish with five variations on a sweet potato with foie gras; then a seafood course: tortellini of spring lobster with caramelized ripe plantain and a foam of star anise, lime leaf and lemongrass.
Chef Jones’ version of West Indian pepper pot came next, featuring Kobe beef, caramelized Scotch bonnet peppers, star anise, nutmeg and honey.
For dessert, there were chocolate truffles from St Lucian chocolate, a banana beignet a la creme and homemade avocado ice cream with local almonds, pistachios, pecans and pumpkins seeds roasted with a St Lucian honey.
The event was a “chance for me to let our Caribbean flavors come through and give New Yorkers a taste of Saint Lucia to match their sophisticated palates,” Jones said.
Above: Chef Craig Jones
