Caribbean food is all about vibrancy. Color, heat, freshness, and seasonality expressed through fruit, spice, and fire. It’s cuisine built on contrast: sweet plantains against smoky jerk, bright snapper escovitch with tangy heat, and coconut rice and peas bringing comfort and depth. Our Flavors of the Caribbean station is the main highlight of our Spring/Summer 2026 menu, featuring jerk chicken, snapper escovitch, coco bread, sweet plantains, coconut rice & peas, conch fritters, beef patties, Kittitian salad, and curried chickpeas—each dish designed to feel bold, balanced, and visually alive.
The inspiration comes from Kathleen’s time working in St. Kitts as an executive chef at a resort set on a former sugar plantation at the base of a volcano. With 30 acres of tropical fruit trees, she cooked with coconuts, multiple varieties of mango, sugar cane, lemongrass, and passionfruit at peak ripeness. During her time there in 1996 and 1997, she learned from her team about Kittitian food culture and traditions, with conch fritters and jerk chicken remaining lasting influences. That foundation continues to evolve, inspired by chefs like Kwame Onwuachi at Tatiana and Paul Carmichael at Kabawa.
That experience shapes how we approach this station: focused on freshness, rooted in tradition, and letting ingredients lead. The result is a spread that’s colorful, seasonal, and grounded in real experience. Bringing the energy and flavor of the Caribbean to our Spring/Summer menu.
