JFDF Fleurs et Fête Brunch: A Culinary Trumph
Pink Apron co-principals Timothy Skyers and Charissa Henry-Skyers drew inspiration from a global palate, presenting a menu that featured crispy stuffed French toast with savoury cream cheese and berry compote alongside sticky gochujang-glazed Korean ribs. The multicultural spread was rounded out by salt and pepper fried shrimp, bok choy salad, and roasted vegetable skillet finished with miso tahini dressing.
Henry-Skyers aimed to balance a sense of playfulness with a menu of fusion dishes that reflected the multicultural essence of Jamaica’s heritage.
“Our motto is ‘Out of Many, One People,’ So why not fuse our cuisine as well? So I went with the traditional, but put my twist to it, [adding] flavours from around the world, because I like to fuse our cuisine with different flavours. That makes it so much better,” Henry-Skyers said.
Photos: Garfield Robinson and DACX Productions
Pink Apron co-principals Timothy Skyers and Charissa Henry-Skyers
Crispy French toast with savoury cream and berry compote
Gochujang-glazed Korean ribs with green onion salad
