Latest news with #JamaicanCuisine
CTV News
13-08-2025
- Business
- CTV News
Black-owned business owners in Little Jamaica seek supports after dozens of stores close during LRT construction
Dozens of Black-owned businesses have closed in Little Jamaica since the start of the Eglinton LRT construction 15 years ago, and it's time governments step up to support local shops, owners say. Traffic lanes are open and new wide sidewalks are ready for foot traffic to return, but it's not business as usual. This week is Rastafest on Eglinton Avenue West and organizers believe it's an ideal time to welcome many back to the neighbourhood. They want people to know even though the LRT isn't open, the construction has ended. 'No joke we have really good food down here, and you will not be disappointed,' said Kingston 12 owner Gordon Gennetho, who is taking advantage of the new sidewalk to cook delicious jerk chicken and specializes in Jamaican dishes. Since LRT construction began about 30 black-owned businesses between Marlee and Keele streets have closed. 'Literally the sidewalk was closed, 100 per cent closed, you couldn't get around, especially there was lots of dust so you couldn't even open the doors for the customers to come in,' Gennetho said. Gordon Gennetho, owner Kingston 12 Gordon Gennetho is the owner of Kingston 12 in Toronto's Little jamaica neighbourhood. Down the street, Maxwell Blackwood has been doing business in the area for 40 years. 'This LRT devastated actually this community and what is so troublesome about it, it just looks like they don't care,' said Blackwood, who owns Black Diamond Gallery and Art. 'Anyone can delay something but when they behave like nothing is happening, that's really troubling.' He and other black owned businesses are calling on all levels of government to support this historically and culturally rich area with Caribbean roots so that it remains vibrant. They say developers have moved in, buying up buildings, which is driving up rents. 'A lot of incentives are going to the developers who are building the condos, but not the business owners. The business owners need financial incentives so we can stay afloat, pay our rent, survive as business owners,' Masani Montague, owner of the production company Studio M and Rastafest, told CTV News Toronto. In an email to CTV News Toronto, Metrolinx said roads in the area of Little Jamaica were opened up in summer 2023. 'We understand that construction can be challenging for local businesses. To support businesses during construction, we created a Community Benefits and Supports program. To date, this program has provided $171.2 million to local businesses and social enterprises,' the provincial transportation agency said it also worked with local businesses to provide supports through three City-led programs and formed a Construction Liaison Committee in the area. 'We are thankful to local businesses for their patience during construction. Metrolinx will continue to support local BIAs and businesses and the LRT will bring thousands of people into communities across midtown, providing significant positive benefits to local businesses,' it added. Rastafest, meanwhile, will be running through the weekend in the community. Organizers say in addition to sales, activities, and a street market, attendees can expect lots of food and entertainment. It's an opportunity show off the people, the tastes, and the culture in Little Jamaica, they say.
Arab News
10-07-2025
- Entertainment
- Arab News
Recipes for Success: Chef Tomlin George Graham offers advice and a tasty jerk chicken recipe
DUBAI: Chef Tomlin George Graham began his career 16 years ago, but his love for cooking started long before that — at home in Jamaica. Graham was raised in a family where recipes and techniques were passed down through generations, and he discovered his passion for food early. For the latest updates, follow us on Instagram @ Graham's career has taken him across the globe, from working for Carnival Cruise Line in the US to leading kitchens in Qatar and serving as a private chef to the governor general at King's House in Jamaica. He also played a key role in opening a Jamaican restaurant in Qatar. He is now based in the UAE, serving as head chef at Ting Irie, which has branches in Dubai and Abu Dhabi, and bills itself as the country's first Jamaican restaurant and lounge. When you started out, what was the most common mistake you made? Not following recipes in the proper order. The end results were always less than ideal, but, honestly, also quite amusing. What's your top tip for amateur chefs? Taste frequently while cooking. It helps you understand how flavors are formed and will also help you become experienced at adjusting herb and spice amounts. Also, keep an open mind and soak up as much knowledge as you can from other cooks. What one ingredient can instantly improve any dish? Garlic. It's rich and aromatic and it can be used in multiple forms — raw, sautéed, roasted, powdered or fermented — at different cooking stages. What's your favorite cuisine or dish to order? I actually tend to dine out to find inspiration for my dishes. Exploring different cuisines keeps my palette fresh and can spark creative ideas in the kitchen. Japanese cuisine, in particular, is a treasure trove. The clean but complex flavors, the seasonal ingredients, the care in presentation… it always inspires me. What's your go-to dish if you must cook something quickly at home? Fried chicken is a true delight. It hits all the right notes. It's crispy, savory, juicy, and incredibly satisfying. The contrast between the crunchy, seasoned crust and the tender, flavorful meat is almost irresistible. What customer behavior most annoys you? I'm doing something I love, so I don't usually get annoyed. However, customers being disrespectful or aggressive makes it harder for everyone to do their job. Customers who misunderstand their dietary restrictions can also be tricky to navigate. For instance, someone might say they're a strict vegetarian, but then mention they eat fish — implying that they're actually a pescatarian. What's your favorite dish to cook? I have a few: Caribbean-style curried goat, jerk chicken and roasted fish. Each one carries unforgettable flavors, but also memories of home, family gatherings, the people I love and the moments we've shared together. For me, food is much more than nourishment; it's a way of staying connected to my roots, my culture and the ones who matter the most. And that's part of the reason why we also integrated those dishes into the Ting Irie menu. What's the most difficult dish for you to get right? With any dish, it's all about understanding the ingredients and how they work together. Once you get that, following the recipe becomes second nature. For me, pâté is challenging. It requires precise technique, delicate ingredients like liver or foie gras, and a time-consuming preparation process. Traditional pâtés often involve curing, baking and resting over several days. As a head chef, what are you like? Are you a disciplinarian? Do you shout a lot? Or are you more laid back? I run my kitchen with discipline and intensity. I believe a kitchen, much like the military, relies on structure, clear communication and accountability. I might raise my voice when necessary — but it's never out of ego; it's to uphold standards and keep the team focused during high-pressure moments. There is a deep camaraderie that forms when you're creating under pressure, and I make sure that passion and pride are always part of the process. Chef Tomlin's jerk chicken Ingredients: Whole chicken - 1500g Pimento -20g Scotch bonnet-10g Cinnamon powder -5g Ginger -15g Fresh thyme-20g Escallion-15g Garlic-10g White onion-10g Soya sauce-10ml Chicken spice -10g White vinegar -15ml Method: Remove the tail from the chicken, then cut the chicken in half vertically, having the breast, wing, thigh and leg on each half. Wash the chicken and set it aside Measure all herbs and spice and set them aside Wash the thyme, escallion, garlic, ginger, white, onion, scotch bonnet and add them all to a blender with 15g of pimento, 15g thyme, soya sauce, chicken spice, cinnamon and blend for 1 minute. Add the blended mixture to the cut chicken and gently rub and marinate the chicken until it is fully coated (for the best taste, leave to marinate for at least 24 hours before cooking). On the grill turn on medium heat, add the remaining 5g pimento, 5g thyme and add the chicken on grill for smoking. Close the grill and let the chicken smoke. Turn the chicken every 15 minutes to ensure even cooking and prevent burning, until the internal temperature reaches 165°F. Serve with sides of your choice.
Forbes
28-06-2025
- Entertainment
- Forbes
Chef 'Stikxz' Of Miss Lily's On Caribbean Culinary Culture Today
Chef Brittany "Stikxz" Williams took the reins at Miss Lily's this spring. The baton of Jamaican flavors has been passed from one esteemed chef to another at the beloved corner hotspot, Miss Lily's 7 A Cafe, in the East Village. Chef Andre Fowles, a three-time Food Network Chopped Champion, remains a stalwart force in the Miss Lily family but has exchanged the grit and bustle of the urban neighborhood for the sandy beaches and resort-umbrella-ed nook of the Negril, Jamaica location. It's a win-win for the beloved restaurant group as Chef Brittany 'Stikxz' Williams took the reins in April, when she debuted a new menu. Backed by an all-women team, including Sous Chef Sabellaa Moreau and Pastry Chef Janae Haynes, Chef Stikxz promises to shake things up with her spin and experience--from her Jamaican heritage, Queens upbringing, and professional fine-dining dossier--while maintaining the festive vibe of the ten-year old New York eatery. The whole team got to have one last hurrah together recently, however, as they cooked together amidst a Caribbean Heritage Month celebration on June 4 at Platform by the James Beard Foundation at Pier 57. Like the atmosphere at Miss Lily's on any given day, the event felt like a party as soon as the doors opened. Cocktails with rum were at the ready, Caribbean music surrounded the space, and the aromas from the kitchen dotted with island spices created a flurry of anticipation. But this wasn't just any celebration with good food. Not Just A Month The June 4 event did more than celebrate a culture, showcase a menu, or highlight a brand; it raised a flag to the industry at large that Caribbean cuisine goes well-beyond jerk chicken and beef patties, albeit things we fiercely love. We've been asked to look beyond those tempting bites of island comfort and pay attention to what can be created under the realm of fine-dining; to see how Caribbean flavors fare on a grander stage; to not set the cuisine apart but alongside. This made the event held at Platform that night a a culinary siren song for all to hear. The vibrant exterior of Miss Lily's is a perfect complement to the vibe and food inside. After a tremendous sampling of the new menu and a front row seat to the powerhouse team at the JBF dinner, I had a conversation with Chef Stikxz about this exciting culinary shift. I asked about the food, of course--which was unbelievably delicious, textured, and frankly, all the things--but really wanted to sense from her what she was feeling about the much-deserved-much-overdue attention on Caribbean cuisine especially through the fine-dining lens. Here's what she had to say: The response has been overwhelmingly positive! People are really loving the direction of the menu and are surprised to see how well Jamaican flavors and ingredients can be transformed into something extraordinary. For instance, when guests partake in the Coco Bao Bun with Spiced Pork Belly and Tamarind Hoison their jaws drop how amazing it is. Oh and the "Middle Quarters" Peppa shrimp? They tend to save the sauce and dip everything into it. As a Chef, that's what I love to see. The Caribbean Heritage Month dinner at JBF Platform was such an honor to take part in. Getting to headline this celebration with Miss Lily's 7A Pastry Chef Janae Haynes (Trinidad and Guyana) and Chef Andre Fowles (Miss Lily's Negril Culinary Director) still has me swooning. That night was such a vibe and brought an energy to the Platform that was uplifting and solidifying in knowing that Jamaican and the Caribbean diaspora is here leading a renaissance in the culinary world. A charge that has been led by so many but here and now is our time to reclaim what fine dining is and means to us! Dishes from Miss Lily's 7A Cafe. The food resounds on taste, color, and flavor. This shift seems quite similar to roughly 10 or so years ago when Chef Jungsik Yim came to NYC and created the first fine dining Korean concept. There were plenty of naysayers, yet the tenacity and sheer determination led to an awakening that has now spawned places like Atomix, Oiji Mi, koji etc. Jamaican and Caribbean cuisines are no longer taking a back seat on the conversation of what fine dining is. We are now at the forefront of a space that has been void. Saying loud and clear that we are a people that are more than jerk chicken and beef patties. We also talked a little bit about the 'Miss Lily' in all of our lives; the one who takes us in, supports us and nurtures us no matter what. The one whose door is always open. The Miss Lily's of my life are my mother, grandmother, sister, and godmother. These ladies have set the tone on what hospitality is and exudes. Coming from a lineage of women who represented culinary prowess from the home and sharing that love and passion with friends, family and strangers alike are the reasons I'm in this industry. Chef Stikxz stands in front of Miss Lily's serious rum collection at the bar inside the restaurant ... More in the East Village. There was such abundance in vegetation and livestock that they were rich enough to extend a hand to their community. Even to this day, we throw a massive celebration towards the end of summer cooking for all of our loved ones to show our appreciation and love for our village. They are the pillars in which I've come to build towards and am inspired by constantly. I thank them for all they've instilled in me and am paying it forward. With Chef Sabella Moreau, who draws inspiration from her Haitian roots; and Pastry Chef Janae Haynes, inspired by the flavors of her Trinidadian-Guyanese-American youth, Chef Stikxz and the team at Miss Lily's locally source as much as possible, including Jamaican staples like Callaloo Scotch Bonnet and Thyme that is harvested from Chef Stikxz's family farm in Queens. The new menu features modern versions of classic Miss Lily's dishes, like Jerk Chicken, Peppa Shrimp, and Oxtail Stew, along with new, globally-inspired dishes with Caribbean influences like Blue Mountain Coffee Rubbed Pork Chops, Haitian Djon Djon Mushroom Risotto, Spiced Papaya and Avocado Salad, and Ackee Cheesecake. Seventh and Avenue A bustles at all hours of the day, especially when the food, music, and rum are ... More flowing. Chef Stikxz has not only worked in premier New York City restaurants like Jungsik and Eleven Madison Park, but she has made her way around Food Network shows: Ciao House (2024); Chopped and Taste of Jamaica (2021). Chef Brittney "Stikxz" Williams was also the recipient of the PepsiDIGIN People's Choice Award in 2024 at the WeGala where, upon receiving the award, she said: 'The sole purpose of everything I do is to put Jamaica on the map…' It looks like she's more than done just that.
