An elegant evening featuring traditional and modern Caribbean cuisine prepared by five different chefs from top restaurants and hotels in the Caribbean.
Join us for a memorable culinary experience tailored for an audience with an appreciation for fine living and exquisite food. An intimate affair, guests will have the opportunity to feast on over 12 different dishes and interact directly with the Chefs.
Our Silent Auction will benefit designer Anya Ayoung-Chee’s TallMan Foundation. Anya is the winner of Project Runway Season 9 (www.anyaayoungchee.com). Some of the auction items include limited edition autographed prints from Marc Baptiste and Johnny Vincent, Broadway tickets and Zumba class passes, and garments from Catherine Malandrino, Calvin Klein and Anya’s own collection.
Dinner will be accompanied by wine and a full bar which is included in the price.
Wednesday July 25 at the Penthouse - Studio 450, New York, NY ,10001
Caribbean Cocktails 7:00pm – 8:00pm
Silent Auction benefitting the TallMan Foundation
Dinner 8:00pm – 10:00pm
Cocktails and Entertainment 10:00 – 12:00am
Followed by a Full Dessert Station and Jamaican Coffee
Dress: Caribbean Elegance
~ APPETIZERS ~
Ackee + Saltfish Timbale with Callaloo Rundown and Scotch Bonnet Oil by Chef Kevin
Shrimp Tempura with Tamarind Scotch Bonnet Sauce by Chef Purmessur
Orange Ginger Crusted Lamb Cassava Rosti by Chef Christophe
Jamaican Mango and Tomato Salad by Chef Sean Jerked Chicken with
Spicy Balsamic Red Wine Reduction by Chef Sean
Curried Goat Sliders
~ SOUP ~
Coconut-Carrot Ginger Soup by Chef Christophe
~ ON THE TABLE ~
Sweet Potato Chips, Plantain Chips, Breadfruit Chips
Assorted dips; coconut dip, cilantro scotch bonnet dip, avocado dip
~ ENTREES ~
Grilled Red Snapper Filet with Mango Pineapple Relish by Chef Christophe
Green Fig and Fish by Chef Christophe
Spicy Bok Choy by Chef Sean
Jerk Shrimp Gumbo with Andouille Sausage by Chef Kingsley
Soco Buttermilk Fried Chicken with Red Velvet Waffle by Chef Kingsley
Spa Supreme: Breast of Chicken stuffed with Farmers Veggies,
Goat Cheese with Red Stripe Jerk Sauce by Chef Kevin
Just Natural: a mystic blend of Island Beans and Peas Stewed in
Coconut Milk with Sweet Corn and Okra by Chef Kevin
~ DESSERTS ~
by Chef Purmessur
Pumpkin Ginger Bread Pudding
Passion Fruit Chocolate Cups
Aged Appleton and Soursop
Sweet Potato Dumpling with Plum Sauce
Sliced Rum Cake
CONFIRMED CHEFS AT RESERVEDnyc:
Christophe Blatz is the Executive Chef at Curtain Bluff Resort on the island of Antigua. Chef Blatz is a talented culinary artist from France whose passion for cooking developed at a young age.
Brought up on a farm in a French country village, Christophe absorbed his German mother’s love for cooking and gardening, while learning how to work the land and attend livestock from his father. Christophe put his hand to the plough from his earliest youth and learned the best ways to cultivate fruits and vegetables in the garden, and how to select the best cuts of beef.
Christophe trained under such notable chefs as Alain Ducasse and cooked in some of the finest Michelin star-rated kitchens in France including Les Ambassadeurs restaurant in the Hotel du Crillon Paris, Lous XV in Monte Carlo, La Pinede in St. Tropez and L’Aubergine in Germany. His background fuses French continental with Caribbean flavors and ingredients.
Local produce is plentiful surrounding Curtain Bluff, farmer and fisherman from the old road village supply the freshest of produce for his dishes. Curtain Bluff guests also have the opportunity to attend and experience a weekly cooking class with Chef Blatz and his team. Guests watch, learn, cook and enjoy their lunch in an al fresco dining atmosphere.
CHEF KEVIN BRODERICK – THE SPA RETREAT, JAMAICA
Kevin Broderick is the award-winning Executive Chef of The SPA Retreat in Negril, Jamaica. But before the awards, before catering for Hollywood celebrities like Whoopi Goldberg and designer Ralph Lauren, and before his nouveau Jamaica cuisine, Kevin learned to cook at the apron strings of his mother, grandmother and great grandmother.
He shared his dream of becoming one of the island’s most innovative chefs with his grandmother, Henrietta Sewell. His passion for cooking started when he was 10 when he used to help his mother, Cynthia “Miss Joy” Reid, and great grandmother, Rebecca “Mum” Allen in the kitchen.
Born in Oracabessa, St. Mary, but raised in the resort town of Montego Bay, Kevin studied at the Runaway Bay HEART Academy on Jamaica’s north coast in the 1990s and has completed courses in Canada and the U.S. His time at the Round Hill Resort, just outside Montego Bay, allowed him to cater to the likes of actress Angela Bassett. “I’m always cooking at home”, says Broderick who has a cooking show on YouTube. He also has a show on cable (Bob Arts TV) serving the northwest area of Jamaica which is also broadcast in most hotels in the north coast and Negril tourism areas.
After a ripe journey spent in some of the world’s best kitchens, West Indian native Kingsley John has developed many successful concepts and worked in some of the best restaurants in New York, Chicago, Washington DC,Charlotte, St. Lucia and Anguilla WI.
Born and raised in St. Lucia, West Indies, his entire childhood was spent farming, fishing and even working in his family’s bakery. In the Morning Bread Shop he learned how to make bread at the age of four. Even though his entire young life was around food, he only began to really develop an appreciation and understanding of the art of cooking at age 16, when he moved to New York and began working with renowned chef Gerry Hayden, Charlie Palmer’s longest and best protégée. Kingsley worked with Gerry in several restaurants from the Hamptons to New York City and became exposed to the life of fine dining.
In 1997 Kingsley landed a position as line cook at Aquavit under Celebrity Chef Marcus Samuelsson, marking a turning point in his career. Samuelsson became a friend, an inspiration and mentor to Kingsley and in 1999, urged Kingsley to go out into the world and gain a broader experience. Kingsley traveled to Lyon, France, where he worked with Georges Blanc, returned to the US to open Aquavit in Minneapolis, and then to work under Charlie Trotter in Chicago. It was at Trotter’s that Kingsley had one of his most meaningful chef experiences. He participated at an event with some of the world’s greatest chefs, including Adria Ferran of El Bulli, Daniel Boulud of Daniel, Norman Van Aken and Gordon Ramsay. “The experiences at Charlie Trotter’s were redefining in my career; I learned that the pursuit of excellence is the difference between being very good and being great.”
In 2000, Kingsley returned to Aquavit and was appointed Executive Sous Chef, while at the same time opening Cap Juluca Resort and Spa in the West Indies, a Conde Nast Traveler “Top Resorts in the World.” In November 2004, Kingsley’s culinary path took another turn when he opened Riingo in New York’s Alex Hotel with Samuelsson, receiving two stars by The New York Times. In 2005, Kingsley got a wonderful opportunity to open and run one of the first Restaurant/Lounge concepts in Washington, DC. While at Oya with owner and designer Errol Lawrence, Kingsley helped bring forth the infused rum program and a fabulous eclectic cuisine to a city that had previously not been known for cutting edge restaurant flair.
Now in 2011, Kingsley has a wealth of information, experience and talent to bring to his newest project, SoCo in Clinton Hill, Brooklyn.
New York City-based chef, photographer, filmmaker and restaurateur Sean John, was raised in Jamaica and Europe, and continues to incorporate his worldly perspective into all his endeavors. Continuing to draw from his creative inspiration, Sean decided to act on his long-held desire to open a restaurant that would fuse his passions for food, music and hosting. Spur Tree opened to rave reviews and has been featured in several magazines’ “best of” lists, including Maxim and The New Yorker.
Sean continues to be an avid traveler and citizen of the globe. The Spur Tree kitchen has already developed its own cult following. Featuring a unique brand of Jamaican-Asian fusion fare, the dishes are a blend home-style West Indian spices with cutting-edge Asian-influenced recipes. Mouthwatering Jerk Lamb Chops and Coconut Curry King Fish are among some of the trademark dishes as well as Spiced Baby Bok Choy, Panko Crusted Sweet Plantains and ‘Red Stripe’ Beer Battered Shrimp. The Spur Tree kitchen makes its own house desserts from scratch, including the prized Banana Bread Pudding, which has become a standalone favorite among guests.
Chef Purmessur with OCEAN Style TV Host Chie Davis
Veejooruth Purmessur has enjoyed a long, successful career in pastry arts. A native of the East Indian island of Mauritius, Chef Purmessur has served up his inspired creations to a global audience, having plied his trade in several countries including Jamaica, the United States, the Bahamas, Mexico, New Caledonia and the Dominican Republic. As a young man in Mauritius he was bitten by the pastry bug at a part time baking job he held while attending hotel and catering school. Fresh from his studies, he took over the bakery at the Saint Géran hotel in Mauritus. Recognizing the need to further his culinary education, he set out for the Turks & Caicos islands where, over a number of years, was employed by Sandals Resorts, Parrot Cay and Club Med. After a brief detour back to Mauritius, during which he obtained the Assistant Pastry Chef position at the prestigious Victoria Hotel, he returned to Sandals Resorts International as Executive Pastry Chef at the Beaches Turks & Caicos Resort Villages & Spa where he continued to perfect his art over the following five years. Long stints at Beaches Negril Resort & Spa and Sandals Whitehouse European Village & Spa and specialty instruction in fine pastry, chocolate and sugar works at the über-esteemed Edward Notter School prepared him for his current role as Group Pastry Chef for Sandals Resorts International. With seemingly limitless energy – his peers call him Ninja – Chef Purmessur is constantly on the move, overseeing pastry departments at 20 hotels in five different countries, and training and developing his staff of nearly 200 aspiring young pastry chefs. Chef Purmessur’s culinary innovations have earned him several awards throughout his career, among them the Le Saint Géran World Award for Outstanding Achievement, and Bronze and Silver medals in the pastry competition at Taste of the Caribbean. Chef Purmessur has also represented Jamaica at the annual Taste of the Caribbean competition. Gold is surely in his immediate future!