Save The Date

Sunday, May 15, 2022

What: Legacy Supper

Where: Grizzly’s Plantation Cove, Richmond, St Ann

Time: Doors open 4:00 pm

Dinner @6:00pm

Cost: US$200 including cocktails, wine pairings offered by Select Brands

Tickets available @ (876) 438-2875/email: nyamnzmv@gmail.com

Legacy Supper Menu

Openers

Welcome Cocktails

Fresh Oyster Bar

Charcuterie Station by Outland Hurders

Passed Appetisers

Homecoming

Fried Okra w/ fried Ginger & Scotch Bonnet Aioli

Farmers Blessing

Smoked Watermelon Tuna over a bed of mixed greens topped with pickled onions and capers

Sat’deh Soup

Pumpkin Bisque with Scotch Bonnet Coconut Cream, Basil oil garnished with toasted Coconuts

Yaad Vibes

Fresh Sautéed Ackee with Cassava tossed in garlic dressing

Fisherman’s Catch

Crusted Red Snapper Filet over sautéed vegetables with herbed creamy sauce or Chayote

The Butcher’s Cut

Tomato Stewed Mutton with smooth sweet potato mash, Lentil purée and crispy julienned carrot drizzled with Scotch bonnet oil or roasted plantain in skin

Sum’n Fresh

June Plum & Lime Sorbet

Sum’n Sweet

Coconut Cupcake glazed in lemon icing, topped with coconut brandy snap, Limon cello pipette & mango curd

Saccharine Endings

Plantain & Banana Fritters Bar

Fresh Citronella & Mint Tea, Coffee, & PURE Chocolate hot cocoa

The evening’s pouring wines are: Ruffino Orvieto, Banrock Moscato, 7 Moons Red Blend & Mondavi Private Selection Pinot Noir

Guest Chef: Lacey Williams of Nyamnz Martha’s Vineyard

Born in St Mary, Williams attended Iona High before migrating to the United States where she attended school in New York.

Originally a poet, I truly fell in love with the art of food as I started discovering its true value through experimenting, and researching. My heart swelled with pride each time I planted a seed and it grew. I’d spend weeks googling recipes for spices, jams, butter, cooking techniques, and where each was developed. During that journey, I repeatedly returned to my own roots incorporating and understanding the importance of pimento and thyme to almost every meal.

My cooking is a gift of communication. Appreciating those before me who have given us the ability to create the culinary masterpieces we do. While sharing my love for the art of food, and knowledge with each person I prepare a meal for.

l developed Nyamnz as a way to make people happy with food where they were comfortable. lf that meant at home with their spouse or friends, or in a private venue with family, friends, and strangers alike who are appreciative of all things food. Especially all things Jamaican food. Not only through sharing meals, but also by ensuring an experience that enlightened each individual on my background and the food cultures presented.

Nyamnz Martha

I started “Nyamnz Martha’s Vineyard” in 2020 shortly after the pandemic and giving birth to my son. At the time I was a property manager for 60 vacation rentals on the island of Martha’s Vineyard. Through my experience in property management, I found locals and foreigners who visited the island enjoy Jamaican cuisine. I initially started it as a way to share food with people. Most importantly, authentic Jamaican recipes with the continuously growing Jamaican community on the island, as well as individuals who valued the culinary background just as much. Each box included one protein with two sides, along with slices of fried plantain and two mini homemade corn muffins. Although food on the go, each box included a meal that was presented beautifully with garnishes, and finishing touches. Presentation mattered. Menus were posted weekly to Instagram and interested persons sent in orders over the phone. Menus offered jerk chicken, oxtail, curry goat, ital stew, stew peas, and many more Jamaican staples. Each week we were sold out!

As time progressed and the demand for the meals continued to grow, Nyamnz sparked the interest of investors Calvin Butts & Carrington Carter of East Chop Capital who raved about my fried chicken after trying my meals once! I worked rigorously with them to create a business plan and search for a space to call Nyamnz the catering service a home. After months of searching with no luck, a dead end turned into a blessing. Although unable to purchase a space for Nyamnz, we ensured the experience of having a chef was not lost. The partners of East Chop Capital invited me to their homes, which were also popular vacation rentals to complete in-home experiences offering family-style served meals. After consistently offering “astounding” in-home experiences, each of my clients offered me the opportunity to extend my knowledge of the Jamaican culinary cuisine with the upper echelons of Martha’s Vineyard. From popular lawyers like Tonya Primus of the Chicago area, doctors, politicians such as Michellene Davis, actors such as Lovie Simone, and artists such as Charly Palmer.

The experience of eating, learning, and cooking with each client became a popular island experience amongst groups like the Martha’s Vineyard Film Festival for which I prepared dishes for the cast of the film Respect. Including one of my best clients, and friend executive producer Layne Eskridge, along with producer Leisl Tommy, and actress Jennifer Hudson. Throughout the season I also hosted a seven-course dining experience partnering with Uncle Nearest Whiskey offering jerk chicken skewers, and a herb cured swordfish salad (our sub for marlin). Curing the swordfish with salt, thyme, pimento, and scallion. The delicious flavours were a great representation of home.

My most requested menu options are the coconut curry jerk salmon and rice & peas. The cultural association of the cooking method used to make coconut milk, along with the spices and herbs used are widely appreciated amongst all my clients.

What continues to resonate most with my clients is being able to have some connectivity, and appreciation, for what has been passed down for generations.