Jamaica Travel News

Jamaica Launches Culinary Jerk Trail

Last week while attending JAPEX, we had the opportunity to witness the ribbon cutting for the new Jerk Trail, launched at Montego Bay's Scotchies.

Jamaica’s Minister of Tourism Edmund Bartlett, who cut the ribbon on the trail, said, “Jerk cuisine has made its way onto menus worldwide, but we invite travelers to come Jamaica and sample this dish the way it was meant to be experienced – in our laid back, tropical environment. The Jerk Trail creates a culinary adventure featuring the distinct flavors of Jamaica, along with its breathtaking natural beauty and truly unique culture, as visitors travel across the island from Negril, through Montego Bay and Ocho Rios, to Kingston, ending in the home of Jerk – Port Antonio.”

Stops on the Trail: The Trail currently features 10 locations:

• Supreme Jerk Centre, Green Island
• Border Jerk Centre, Ramble
• Ultimate Jerk Center, Discovery Bay
• Scotchie’s, Greenwich Park
• Ocho Rios Jerk Center
• Lyming at Walkerswood
• G&B Jerk Centre, Victoria Road
• Pon Di Corner Jerk Center, Black Hill District
• Blueberry Hill Jerk Center
• Unique Jerk Center, Hope Bay
• Boston Jerk, Boston Bay

Map: You'll find locations scattered across the north coast as well as a location in Kingston. [Click here for a printable PDF version of the Jamaica Jerk Trail map.]


For More Information:

• visit www.visitjamaica.com/jerk

Labels: food, Montego Bay

posted by Paris and John @ 1:37 PM

Peter Greenberg Explores off the Beaten Path Jamaica

We just ran across this video about off the beaten path Jamaica by Peter Greenberg. We've traveled with Peter in the past--and you've probably seen him as travel editor of the Today Show--and Peter knows his stuff. This video features the Pelican Bar and Jake's on the South Coast as well as Scotchies, always a great place for real Jamaican jerk, on the north side of the island.

Labels: food, South Coast

posted by Paris and John @ 9:30 AM

POTD: Jerk Pit at Scotchies Too, Ocho Rios

Scotchies, located on the east side of Montego Bay on the North Coast Highway, has long been a favorite jerk stop for travelers and now it has some competition: Scotchies Too. Located in Ocho Rios, the popular jerk restaurant opened in late 2006 and offers all the treasures of the pit: jerk pork, jerk chicken, jerk sausage, you name it.

Labels: food, Photo of the Day

posted by Paris and John @ 11:24 AM

Jamaica Chef Wins Throwdown with Bobby Flay

Last week we told you about the throwdown between Jamaican chef Nigel Spence, owner of Ripe Kitchen and Bar in Mount Vernon, New York and former Food Network intern, and celebrity chef Bobbly Flay. Spence won the event and was proclaimed “King of Jerk” besting Bobby Flay, Food Network celebrity chef and personality during his popular show “Throwdown with Bobby Flay” that premiered on Sunday, August 12.

Flay surprised Spence with a challenge to determine who could create the best Jerk Rib Eye Steak by arriving at Spence’s restaurant unannounced, to the delight of fans who had already gathered around. As the two friends and colleagues joked around, Spence talked about his Jamaican roots and the impromptu competition began at Ripe.

When the smoke cleared and the food was plated, the two chefs proudly displayed their own versions of Jerk Rib Eye Steak dishes, to the two judges, Monroe College’s Daniel Hinder and Allan Vernon of Vernon’s Catering. After a couple of intense moments, both judges agreed that the Kingston, Jamaica native Spence had won.

The Mayor of the City of Mount Vernon, New York, The Hon. Ernest Davis expressed his pride for one of the city’s best chefs, “Ripe is one of the best restaurants in the entire county. The city is very proud of Nigel's success as it is a testament to what hard work and talent can achieve. This is only just the beginning of exciting things for Nigel Spence and I am thrilled that Mt. Vernon boasts such a unique establishment, one that melds top class cuisine with great music and warm people.”

Spence said, “I am of course proud that the Food Network acknowledged the work that we have been doing at Ripe since we first opened in 2003, as well as the importance and popularity of Jamaican cuisine. Next to eating in Jamaica, it was great to be able to host Bobby Flay here. As he did not win, he's always welcome to come back for a rematch or dinner....his choice!”

“I am honored to have gone up against Bobby in this challenge as he does represent the best in the world. The culinary ‘throw down’ with him was truly is one of the highlights of my career,” added Spence.

If you missed the broadcast, check it out on August 23 at 8:30 PM ET/PT; August 24 at 3:30 AM ET/PT; and August 26 at 4:00 PM ET/PT. And try cooking jerk at home; Spence's Big Rib Eye Jerk Steak recipe has been very popular!

Labels: food

posted by Paris and John @ 2:05 PM

Jamaica's Nigel Spence on Throwdown with Bobby Flay

Who's the king of jerk? On August 12, you'll find out on the Food Network when Food Network celebrity chef Bobby Flay goes “grill to grill” with Jamaica’s Nigel Spence, owner of Ripe Kitchen and Bar in Mount Vernon, New York. The two face off on Throwdown with Bobby Flay airing Sunday, August 12 at 10 p.m. on The Food Network.

The show positions Flay against a master chef known for a special type of cuisine. In this episode, Executive Chef and Owner Nigel Spence stepped up to meet the challenge. As the title of King of Jerk was up for grabs, the two Chefs battled it out over Spence’s Big Jerk Rib-Eye Steak recipe. Spence is a Culinary Institute of America graduate and former Food Network intern.

According to Bon Appetit Magazine, 81% of Americans grill outdoors and according to Spence jerk cuisine is a way for Americans to put some variety into their normal grilling habits. Authentic Jamaican pre-made marinades, spices, produce and sauces are readily available in the grocery stores. These marinades and spices are made by Jamaican companies such as Walkerswood, Busha Browne and Grace Kennedy and allows cooks to explore their creative side.

Chef Nigel Spence explains the growing popularity of jerk cuisine: “The American palate has grown more sophisticated and has developed a huge appetite for zest and spice. With its extensive ingredients list and complex flavors, “Jerk” cooking has satisfied this craving and has rightfully earned a place on the culinary map. It’s particularly satisfying to me to see Jamaican food that I grew up with finding popularity here - especially being noticed by Bobby Flay.” Spence recommends that Jerk cuisine can be nicely paired with a lager-style beer such as Jamaica’s Red Stripe or a slightly sweet rose or full-bodied Reisling as the sweetness counteracts the spicy flavor of jerk.

History of Jerk

The technique of “jerking” is thought to have originated with the Maroons, slaves who were freed by their Spanish masters just before the British captured the island. These ex-slaves escaped to the island’s most remote mountain areas. Meat is first marinated for hours in an incendiary mixture of peppers, pimento seeds, scallion, thyme and nutmeg, then cooked over an outdoor pit lined with pimento wood. (The Maroons did the cooking underground to camouflage the smoke.) The low heat allows the meat to cook slowly, retaining the natural juices while becoming infused with the flavor of the wood. Jerk stands can be found all over the island, especially at Boston Beach just outside Port Antonio.

About Nigel Spence, Executive Chef Ripe Kitchen and Bar

Chef Spence, a Culinary Institute of America alumnus hails from Kingston, Jamaica. Ripe is Mr. Spence’s first entrepreneurial endeavor outside of a road side “jerk shack” that helped put him through school.

As part of CIA’s intense training program, Nigel interned at the Television Food Network. Upon graduation, Nigel was asked to stay on at the network. TVFN afforded Nigel the opportunity to work with culinary luminaries such as Emeril Lagasse, Mario Batali and Bobby Flay.

For more information on Chef Spence and Ripe:
• visit www.riperestaurant.com


RECIPE FOR RIPE'S BIG RIB EYE JERK STEAK


Ingredients for jerk paste:


1 tsp Nutmeg
2 tsp White Pepper
1/4 C Black Pepper
1/2 C Kosher salt
3/4 C freshly ground Allspice
3/4 C Brown Sugar
3/4 C Orange Juice
1 whole Scotch Bonnet pepper
1 bunch Jamaican Thyme
8 whole Garlic cloves
3/4 C chopped Scallions
2 cups Ajicito pepper (flavorful but not hot)

METHOD:

Put ajicito peppers, scotch bonnet pepper, garlic cloves, thyme and scallions in food processor and pulse until it forms a paste. Then add the remaining ingredients except for the orange juice and blend. Slowly stream OJ into the processor. (Jerk paste keeps for approximately 1 week in the refrigerator). Smear paste over one side of steak and season the other side with salt and pepper. Marinate for 1hour or up to 24 hours. Place steak on a hot grill and cook to desired doneness.

Labels: food

posted by Paris and John @ 2:05 PM