Last night, @dawnages and I enjoyed an exclusive dinner by a chef whose food we’ve wanted to experience for quite some time. The incredible @chefbrigetterj
It was more than a meal; the entire evening was an experience.
It was more than a meal; the entire evening was an experience.
The tasting menu guided us through the history of Trinidad, each course telling part of its story. Complementing the experience was another kind of guide: a gifted wordsmith with a penchant for spelling, who shared verses that brought the history behind each course to life
Kairi, the Arawakan name for "island," is a tribute to Trinidad before colonization, rich with forests, rivers, and the sea. Created by Chef Christina Khan, the dish featured cured kingfish, charred corn, pickled pawpaw, and chadon beni oil, inspired by indigenous ingredients.
By far, our favourite dish of the evening was The Naming: La Isla de la Trinidad, by Chef Brigette Joseph. Olive oil-poached salted cod, cassava fritter, coconut cream, soubise, herb oil, and pickled pimento pepper. Simple to describe, unforgettable to eat.
Every dish was accompanied by a rum pairing. As we sipped and ate our way through each course, the interplay of flavours created some truly new experiences on the palate.
Our third course, The Plantation: The Cédula + Creole Beginnings, by Chef Lonie Murdock, was simply out of this world. Sugar cane, rum-glazed oxtail terrine w/smoked jus, plantain purée, and chenette mostarda. Rich, deeply layered, and easily one of the evening's standout dishes
As I previously said, there was a rum pairing with every dish. Just like the picture, the drinks started to be come a blur 😂
Our fourth course, The Crossing: Forced Passage – Memory Carried, by Chef Brigette Joseph. A cornmeal and okra quenelle served in a spiced red pepper chicken broth with a crisp green herb tuile, it carried warmth, a certain Trini comfort, and remarkable depth of flavour.
For the fifth course, The Village: Emancipation + Freedom, we were invited outside to dine with the other guests. It was a thoughtful touch that encouraged conversation and a sense of community, perfectly matching the theme of the course.
Chef Brigette Joseph's risotto-style Moruga Hill rice pelau w/coconut cream, roasted bone marrow, Wagyu steak, hot sauce caviar, and provision crumble. For any Trini, pelau is the ultimate comfort food. A risotto-style pelau? We did a double take. It was absolutely delicious
The Spice Route: Indenture + Endurance, by Chef Christina Khan, celebrated the influence of Indian indentureship on Trinidad's cuisine. A dry-rubbed lamb roulade with curry spice, split pea mousseline, pickled mango, and spiced rum lamb jus was rich, bold, and unforgettable.
To finish the evening, we were served three desserts on one plate—and somehow each one was as good as the last. But if we had to pick a favourite, it was the soursop panna cotta with coconut crumble and lime zest. Absolutely incredible. A perfect ending to an unforgettable meal.
We had an unforgettable experience, and we hope @chefbrigetterj has an equally unforgettable time in Toronto this Caribana weekend. Thank you for sharing such a thoughtful and delicious journey through Trinidad's history.
@chefbrigetterj Hey @threadreaderapp unroll please
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