This Sunday, October 26, is celebrated as National Jamaican Jerk Day (NJJD) and the festivities in the United States (US) will get an extra kick of excitement, thanks to Grace Foods USA, the iconic name in authentic Caribbean flavour.

Grace is the sponsor of the Grace Jerk Sauce competition, where three well-known restaurants in South Florida will go head-to-head in a Grace Jerk Tapas showdown.

The participants are Casa Dea Amore Restaurant, People’s Choice Restaurant and Chef Tally’s World-Famous Jerk Chicken.

Each restaurant will serve a three-course jerk experience using Grace Jerk Sauce, competing for a cash prize, a one-of-a-kind saucepan trophy, and the ultimate bragging rights as Grace Jerk Champion 2025.

Andrea Reynolds, the global category manager at Grace Foods USA, told Observer Online that her company is proud to join the celebration to help people discover the authentic Jamaican jerk.

“Jerk has become a true force in American cuisine — it’s everywhere, from backyard cookouts to restaurant menus nationwide. Grace is proud to be part of that journey, helping people discover authentic Jamaican flavour and inspiring them to make it their own. National Jamaican Jerk Day is about celebrating that passion, that flavour, and that shared love for great food,” said Reynolds.

A release from the organisers stated, “National Jamaican Jerk Day isn’t just a celebration — it’s an open invitation. All jerk brands, restaurants and food innovators are encouraged to get involved. Join the social media excitement by creating special jerk menus, host tastings, and run special promotions. This is a chance for everyone to spotlight the flavour that’s redefining modern cooking and connecting food lovers around the world.”

What began as a centuries-old Jamaican cooking method has evolved into an international culinary trend. Today, jerk-inspired dishes can be found in some of America’s most popular restaurants, from food trucks and BBQ joints to high-end eateries. Its bold, smoky and spicy flavour has influenced American grilling culture, inspiring chefs of every background to experiment with jerk rubs, marinades and sauces — proving that jerk is not just a flavour, it’s a movement.