The West India Table - Part 3

Sunday, November 05, 2017

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“Our West India Table menu was a tribute to the way meals were served and eaten in the past, whether they were simple rustic preparations or refined feasts. If you examine the history of Jamaican cuisine, you often see the pairing of salted and cured meats with simply roasted starches like roast yam with salt fish or mackerel with green bananas. The first phase of the menu, Salt and Starch, was a play on that tradition. So, we served pickled herring and pick-up salt fish paired with starchy things like bread and pumpkin pancakes, 'plut' or green banana stewed in coconut milk with crispy corned pork, and an array of pickles like piccalilli and avocado plantain salsa.” — Jamaica Food & Drink Festival Brunch at the Gallery co-hosts/caterers and The West India Table conceptualisers Michelle and Suzanne Rousseau.




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