Hot Peppa Shrimp for My Jamaican Table
To say that Chef Andre Fowles’ My Jamaican Table book tour has been a success would be an understatement! Released on March 10 with a launch signing at BEM Books & More in Brooklyn, New York, followed by a series of dinners at Hav & Mar with Chef Marcus Samuelsson on March 11, and Tatiana with Chef Kwame Onwuachi on Friday,
March 13 — the buzz has been palpable
The sold-out dinners have attracted the who’s who of the culinary world alongside Grammy Award-winning musicians and Hollywood A-listers.
Thursday Food shares highlights from Tatiana.
Chef Andre Fowles (right) shared the frame with Tatiana Restaurant principal Chef Kwame Onwuachi. (Photo courtesy of Chef Andre Fowles)
The evening’s menu
Crispy jerk okra with jerk honey, furikake, and cucumber yoghurt
Island tuna tartare with bigeye tuna, Scotch bonnet, avocado and plantain chips
Chef Fowles’ take on escoveitch snapper consisting of fried red snapper, escoveitch, cilantro and lime.
Chef Andre Fowles’ book tour continued on Friday, March 13 at Lincoln Centre’s Tatiana Restaurant in New York.
Chef Andre Fowles (right) and Chef Kwame Onwuachi helped expedite service by prepping jerk honey butter.
Dessert: Rum Cake Tiramisu with Blue Mountain Coffee
Chef Andre Fowles (left) and Chef Kwame Onwuachi present straight-from-the-oven coco bread rolls.
A full house at Tatiana Restaurant for the exclusive My Jamaican Table launch event.
Chef Fowles was seen working the dining room… touching every table… and experiencing amazing reviews!
The sold-out event saw guests waiting for tables to become available.
Shaved fresh black truffles atop oxtail patties
Chef Andre Fowles adds truffle to patron Danya Smith’s oxtail patties.
An elated Chef Andre Fowles shows off the massive fresh black truffle for tableside service.
Among the guests supporting Chef Andre Fowles (centre) were Rockhouse Hotel founder Paul Salmon and his wife Aisha.
