Port Antonio

88888

PORT ANTONIO

beautiful than any woman I have ever

"more

- Errol Flynn

known”.

T H E C A R I B B E A N ' S G O U R M E T C A P I T A L

B Y N A D I N E N E L S O N


Jamaica, the tourism industry is vital to the country’s

In

There is stronger brand recognition of

economy.

as a destination than of Jamaican-made

Jamaica

and quintessentially unique Jamaican cultural

products

that distinguish the island from any other

experiences

destination. Culinary Tourism is, therefore, a

beach

marriage for positioning of the travel sector to

perfect

the integration of the island's distinctive

maximize

food, culture, wellness and the environment

indigenous

curated, sustainable, and culinary tourism

into

espcapades. Birthplace of the infamously hot

epicurean

seasoning and home of the some of the rarest and

Jerk

go to moveable feast. The renaissance of

Jamaica's

and the recent growth of the parish to

Portland

suit the needs of affluent travelers with

better

recent redevelopment of the Marina,

the

by Butch Stewart, and Michael Lee -

investment

Port Antonio is on its way to surpassing its

Chin;

glory with food and culture at the center of

former

growth as major assets. Her tourism capacity

her

favorable and undamaged. Thus lies Porty's

remains

and the seduction of the parish of

captivation,

to be the diamond in Jamaica's tourism

Portland

crown.

T R O P I C A L E P I C U R E A N E S C A P A D E

JAMAICA'S CULINARY DESTINATION

loved coffee in the world, Port Antonio is primed to be


FEAST BY

BEACH

Jamaican and Caribbean food does not

THE

key elements of epicurean holiday design like

With

buildings; agricultural sites; village rum

historic

herb/exotic gardens; organic farms; all

shops;

a foundation for synergy between culinary,

create

agro-heritage, health and wellness

farm-based,

Portland’s cultural attractions and cultural

tourism.

include artisan manufacturing tours; fishing

capital

cultivating experiences; produce and craft

and

excursions; and local interactive culinary

market

activities.

immediately spring to the foreground of our

culinary imaginations in the same way that

French, Italian or Chinese cooking usually do.

In the face of such food company, Jamaica's

enticing quality and imaginative diversity

remain undiminished. Jamaica is famous for

its beautiful beaches, crystal-blue seas, reggae

music and happily laid-back atmosphere

generated by its populace. Exotic fruits are

abundant and connoisseurs all over the world

hold the famous Jamaican Blue Mountain

coffee in the highest regard.

Jamaican food is celebrated and enjoyed

across the globe for its complexity and range

of flavors for those lucky to have tried the

Caribbean's best cuisine. The historical nature

of authentic Jamaican gastronomy is a blend

of provisions from contrasting cultures and

people including native Tainos, Africans,

European, Chinese, Indians, and Middle

Easterners. As every group of people came to

Jamaica, they transported their own way of

cooking, gifting their own scrumptious and

unfading contributions to Jamaica's

culinary lineage and personifying the nation's

motto "Out of Many, One People."

Port Antonio is still quite uncharted by most

seasoned globetrotters, but it has for decades

been the sanctuary and hideout of royalty and

celebrities alike wanting the anonymity the

region provides. It is easy to see why. Its

seclusion is what gives this town its glamor

and appeal. Verdant and lush, Portland is

Jamaica's gourmet star.


W H E R E Y O U R F I V E S E N S E S

J O U R N E Y

TRAVEL

milk

Coconut

Vanilla

AND SPICES

HERBS

Nutmeg, Allspice (Pimento), Mace, Thyme, Bay leaf, Coriander/ Parsley

Cinnamon,

typical but commonly used), Mixed spice, Cumin, Turmeric, Caribbean curry

(not

(preblend of different spices),Garlic, Cloves, Black pepper, Scotch bonnet,

powder

aminos (Healthy alternative soy(a), Himalayan pink salt (Healthy alternative

Coconut

white salt), Raw cocoa

to

FRUIT

, mango, pineapple, Coconut, papaya, orange, jackfruit, guinep, banana, lime

Soursap

PROVISIONS/TUBERS

VEGETABLES/GROUND

yam, sweet potato, green banana, plantain, dasheen, breadfruit, butternut

Cassava,

scallion, cho cho/chayote, okra

squash/pumpkin,

– Kidney beans, butter beans, cow peas, congo beans, pigeon peas, black

Legumes

beans

– Hot pepper sauce, green seasoning

Sauce

PANTRY OF

Here is a list of items frequently used in Jamaican cooking or at least items you’ll find

PARADISE

in an islanders kitchen/pantry.

Sweetener – Palm sugar (Healthy alternative to brown sugar)

Vegetable oils – Olive oil, Coconut oil (Healthy alternative to places butter)


o r t l a n d h a s a s p e c i a l c u l i n a r y p e r s o n a

P

h a t r a n g e s f r o m a m a s t e r f u l h o l e i n t h e

t

a l l t o e x c l u s i v e h a u t e d i n i n g . W i t h

w

c h a r a c t e r a l l i t s o w n , t h e b o u n t y o f t h e

a

r i s t i n e o c e a n o f f e r s t h a t w h i c h i s f r e s h

p

n d h e a l t h y . L a n d l u b b e r s a n d p l a n t

a

a s e d d i e t l o v e r s w i l l f i n d a n a b u n d a n c e

b

f c h i c k e n , b e e f , g o a t , p o r k , p a s t a a n d

o

e g e t a r i a n , a n d " i t a l " d i s h e s . M a n y

v

i n i n g e s t a b l i s h m e n t s o f f e r a c u s t o m

d

l e n d o f C a r i b b e a n o r C o n t i n e n t a l

b

m b i a n c e w h e r e t h e q u a l i t y o f t h e f o o d

a

Supper Club

Mike's

Best Kept Secret

Dickie's

Fleurs Restaurant

Mille

Veranda at the Trident Hotel

The

Camp Bar & Grill

Soldier

Woody's

San Tropez

San

Jerk Centre

Boston

Bushbar

Belinda's

Soom Ba Vegetarian Restaurant

Soo

Cuisine Seafood Restaurant & Bar

Wilkes

Cliff Hanger

Portland

Market

Musgrave

OFF THE EATEN PATH

i s f i v e s t a r w i t h I r i e i s l a n d h o s p i t a l i t y .

P L A C E S T O N Y A M


eat

cook

HAUTE CUISINE & CULTJA

only

IRIE

buy

& food

culture

travel the garden of music [and food], thru inspiration. It's a large,

I

large garden, seen?

very

Peter Tosh


LOBSTER WITH

JERK

GUAC AND SHRIMP CHIPS

ASIAN

PORK AND FESTIVAL WITH RED

JERK

AND RUM AT BOSTON BEACH

STRIP

SHRIMP WIITH

PEPPER

MUSTARD

MANGO

FRUIT STAND AT THE

FRESH

BEACH

BROWN STEW FSH

FRESH FISH FE-ET (TO EAT)


seasoning is one of Jamaica’s iconic exports. It is a paste of pulverized

Jerk

(pimento), scotch bonnet peppers, onion, garlic, thyme, cinnamon,

allspice

scallions, and up to thirty more ingredients depending on the jerk

nutmeg,

These food stuffs all grow wild in the short bushes of the deep

master.

were runaway slaves who were so smart and fierce; the British

Maroons

a treat to leave them alone. In order for them to subvert capture from

signed

British slave masters in which they escaped, the Maroons perfected a

the

of cooking untamed boar with their marinade by poking holes in it,

method

the flavorful dressing with banana leaves and other flora to hold the

sealing

together as it slowly cooked in a fire pit flanked by pimento bark and

pig

fragrant wood that was covered so as not to alert the Maroon’s

other

with smoke.

enemies

H E A T Y O U L O V E T O E A T

Jerk- Resistance on a Plate!

interior of Portland, Jamaica where there are several Maroon encampments.


Mountain coffee is one of the most prized

Blue

coffees in the world. But it is the unique

gourmet

and microclimate that makes the coffee

location

The area where Blue Mountain coffee is grown

great.

high in the mountains. The mountains are 85%

is

which provides shade in which to grow the

forest,

The altitude, forest cover and climate provide

coffee.

conditions for growing the best coffee in the

the

Consumers pay from $40-$60 per pound for

world.

Mountain’s Peaberry, a "fetish coffee," is as rare

Blue

I G H L Y F A V O R E D A N D

H

L A V O R E D

F

Jamaican Blue Mountain Coffee

as it is expensive.


FEVER

CABIN

COCONUT

visit the Caribbean in droves for Spring Break. With

People

is ever foreboding, most of the northern hemisphere

winter

between cold and temperate weather. Sweet

fluctuates

flavors meet crunchy winter vegetables in this

tropical

style coleslaw. Cabbage is eaten in abundance in

Caribbean

tropics since it is readily available and local now in the

the

East. This is an easy way to bring yourself to a beach and

North

least prepare your body for swimsuit weather. So when those

at

winter days come in the near future, make this recipe

snowy

think of eating it on your favorite sandy isle so you can get

and

3 cups of each

Approximately

into thin ribbon around

sliced

head 1/4

cabbage

Green

cabbage

Purple

cabbage

Savoy

med carrots cut into

3

or grated

matchsticks

c roughly chopped fresh

¼

pkg. (170g) coconut

ginger1

– chopped or 1 small

cream

coconut milk just the

can

cream part

thick

cup chopped basil

¼

cup chopped mint

¼

cup fresh lemon juice

¼

cup fresh lime juice

¼

cup water¼ cup maple

½

syrup

tablespoons tamari

2

all of the salad ingredients together in a large bowl. To

Toss

the dressing put all of the ingredients except for the

make

oil in a blender. Blend until smooth. Add the

sunflower

oil in a fine stream while the blender is still running. It

sunflower

be smooth and creamy. Pour the dressing over the salad

should

toss till it’s evenly covered.

and

INGREDIENTS

COLESLAW

over your cabin fever.

Dressing:

¼ cup sunflower oil

DIRECTIONS


no secret for those of us who are Jamaican

It's

our country is a top culinary destination

that

to explode. Our food may not have the

waiting

finesse of some cultures, but Jamaican food

haute

some of the most delicious on the planet. Our

is

of heritages has culminated into an

mix

style of cookery and cultural story.

interesting

tourism industry has witnessed a dynamic

The

with increasing focus on the use of

evolution

relationship formation, and ever-

technology,

fields of tourism. While the

expanding

surrounding the eco-tourism

excitement

of the previous twenty years continues,

movement

new focus on culinary tourism has arrived. Since

a

of travel dollars go to food, strategic

one-third

makers wanting to capitalize on the

decision

profitable segmentation. The Caribbean has

more

been attractive to those who seek sun, sea

long

sand. But sun, sea and sand no longer offer a

and

advantage.

competitive

many destinations offer the same amenities,

Too

consumers are more interested in acquiring

and

and memorable experiences. New ways

unique

to be found to lure tourists. One such way is

have

food and the growing niche market

through

culinary tourism.

of

ANTONIO:

PORT

TOURISM ON

CULINARY

THE PLATE

in culinary tourism must identify and

growth

understand culinary tourists to achieve

better


WITH NADINE NELSON &

WORK

LOCAL GOURMET

GLOBAL

Nadine Nelson, the Green Queen of Cuisine, is the sustainable

Chef

and social entrepreneur of Global Local Gourmet, a roving

chef

kitchen specializing in experiential

community-supported

occasions that cook up delicious adventures far from

epicurean

yet close to home in the form of cooking classes, culinary

expected

culinary team building events, and wellness workshops. Chef

tours,

is from Toronto, Canada considered the most multicultural

Nadine

in the world. She is of Jamaican Heritage and likes to combine

city

has studied the culinary arts in Paris at the Ritz Escoffier, has a

She

in food styling from the New School and a certificate in

certificate

and philanthropy from N York University in New York,

fundraising

earned a teaching degree from Tufts University in Boston. She is

and

social activist, cooking instructor, chef, writer, recipe

a

food consultant, event producer and culinary artist

developer/tester,

she is from "foreign" she has been taking yearly trips to

Although

most of her life because her father lives there and to visit

Jamaica

family at their seaside house in Port Antonio. She has had the

her

to travel the whole island of Jamaica and appreciates the

pleasure

of landscape, people, culture, and food by region and

diversity

Her wanderlust and appetite have taken her all over the

parish.

and to more than seven islands in the Caribbean. She may be

world

and feels Jamaica has the best food in the Caribbean and

biased

monopolize on the fact that gourmands are big spenders

should

spread their money with their cravings for something new and

and

If you would like to talk about how culinary tourism can

exclusive.

your business, train your staff in hospitality that sets you

enhance

from your competition, work on experiential food services that

apart

your resources, or an integrated content marketing

maximize

Nelson at globallocalgourmet.com,

Nadine

or 917-719-6859.

nadine.nelson@gmail.com,

GROW CULINARY TOURISM IN JAMAICA & CARIBBEAN

global flavors with local ingredients.

and spokesperson.

strategy, please contact

More magazines by this user
Similar magazines