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Venture Catalyst – Pro Kitchen Hub

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Chef Vicky
Chef Vicky

Writer Monique McIntosh | Photography David Muir

There’s often an enormous gap between a brilliant idea and a tangible enterprise. Bringing your vision for a culinary venture to reality usually means accessing investor capital, obtaining licenses and permits, renting a commercial kitchen, and marketing your product or service. Now, thanks to pro kitchen hub – a new membership rental program providing entrepreneurs access to commercial kitchen space in fort lauderdale – it’s become much easier to narrow the gap.

“We’ve created a network of culinary people,” says Haitian-born chef and Pro Kitchen Hub co-owner Vicky Colas. “We try to be a bridge for our clients, giving them access to opportunities that they couldn’t obtain on their own.”

The 7400-square-foot facility is a veritable starter-kit for any gastronomic business, offering culinary and pastry kitchens, offices, cold and dry storage, and multipurpose rooms ideal for live demos and video shoots. Plus, everything is fully compliant with the required codes – an essential factor for companies applying for professional food-handling licenses and business insurance. Membership costs $24.95 an hour, for a minimum of 20 hours per month. The online portal also provides convenient scheduling for space, which is open 24/7.

Kitchen Area at Pro Kitchen Hub
Kitchen Area at Pro Kitchen Hub

But Pro Kitchen Hub is far more than just a kitchen for rent, says Colas, who launched the company with partner Tommy Gilbert. The facility provides processing support for professional licensing applications, and connects its members with other helpful companies and business programs, like the start-up program at Florida International University, with whom they partner. They also conduct workshops to guide members in strategies and best practices from brand development to food cost management.

A Le Cordon Bleu-trained chef and caterer with 15 years in the business, Colas learned first-hand how difficult it was to find rental space and professional support for new food ventures. “I created this kitchen because I needed it myself, and I knew I couldn’t be the only one,” says Colas. “This kitchen takes away a lot of the hassles most chefs go through just to open a facility. With us, all they need is a great idea and the willingness to work, to take off.”

The membership program currently has 60 companies. Many have already used Pro Kitchen Hub to launch their brands to new heights, like the popular TV personality Cynthia “Chef Thia” Verna and the “Happy Hour Chef,” A. Patrick Thezan. The Buttercreamery Sweets Boutique shot there for their television feature on Cooking Channel series, Cake Hunters. Meanwhile, Now Burger is using the facilities to gear up the supermarket launch of their vegan burgers.

Observing this progress among members is the most rewarding part of Pro Kitchen Hub, says Colas. “Seeing them grow just puts a smile on my face. It reminds us no matter what we go through to offer our services, it’s worth it. We feel blessed to be entrusted with that task.”

Cowfoot by Candlelight

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Cowfoot by Candlelight
Cowfoot by Candlelight

The Quest to Find Real Jamaican Food in an Upscale Setting

Writer Ghenete Wright Muir | Photography David I. Muir

We go to our favorite Jamaican restaurants, because we know we’re going to get good-good food. But if we want a dining experience  that includes ambience, great service, or even sufficient seating, we have no choice but to go elsewhere.

Before you bite my head off, and start listing examples of Jamaican restaurants that you believe check those boxes, please do two things: one, note that this is an indiscriminate generalization, and two, tell me the names of those restaurants so I can fly there now! Although I’m discussing the Jamaican experience, I’m pretty sure that many people from other Caribbean islands can relate.

I’m not sure what it is, but the even our best restaurants tend to serve us cafeteria-style, or something just short of being seated and served.

Picture this: It’s lunchtime and you want something that reminds you of yaad (Jamaica)… so you go to your local Jamaican spot. You know the routine – you stand in line and shout out to the lady, “One soup please!” She says, “No soup nuh leave.” “You have escovitch fish?” you ask. “Fish soon ready. You want stew chicken instead?” she replies.

That scenario may work for a random lunchtime outing, but what about special occasions? Who wants to stand in line for food on a date, or when they’re out celebrating their son’s graduation? Exactly. We want to be seated, have a waiter or waitress serve us, and it wouldn’t hurt to have actual tablecloths. So, we go to American restaurants – casual dining chains like Chili’s or Bonefish Grill, or even upscale casual spaces like Grand Lux Cafe. What happens here is that instead of spending our money in our community, we fork it over to others.

I spoke to Ouida Crawford, who had previously owned two Golden Krust franchises, but wanted to bring something different, something with more flair, to the Caribbean community. She opened Red Cafe in Hollywood, Florida, surrounded by an eclectic group of casual and upscale restaurants. Her restaurant definitely had good food. I personally enjoyed it. The ambience was delightful, and the service above par too. While she got some support from the Caribbean community, it was not at the level she needed.

“It’s a struggle to open a fine dining restaurant as compared to a take-out place. Our people don’t really support us the way that we would expect them to,” Crawford says. “They want full liquor, they want live music. There is always something.” After six years, Crawford closed Red Cafe and is now working on opening another restaurant – not Caribbean.

I also chatted with Paul “Goosey” Bennett who closed the doors to Roun-a-Goosey after two years of owning a higher-end Jamaican restaurant in Miramar, Florida. “Being Jamaican, there is never anywhere nice where you and a date could go [to enjoy Jamaican food]. I never found that here in South Florida, so I wanted to bring that. I did have quite a few people who came and enjoyed the ambience, the food… but not enough to keep me going. I just did not get the traffic needed.”

That’s tough to hear when so many of us want that higher-end Jamaican restaurant, or think we do. I polled my Facebook page asking 1000 of my closest friends if they would support an upscale Jamaican or Caribbean restaurant, and the response was a resounding “yes.”

One friend added, with “no bad mind people” on staff. Let’s chat about that for a minute. When it comes to customer service, the staff in many of these restaurants is sometimes apathetic or combative. I mean, you have to be brave to ask for extra oxtail gravy, or even one more slice of fried plantain. Lawd a mercy!

Another one of my Facebook friends wants an upscale Jamaican restaurant, but not one that sells “pineapple rice or some other made up creation.” That’s the irony – the successful upscale Jamaican restaurants tend to be non-traditional.

A few weeks ago, I went on a hot date to Ortanique in Miami with my favorite girl – me. Now, Ortanique has all the elements of upscale dining. As I walked into the dimly lit restaurant, the hostess offered to seat me. I settled in an area reminiscent of an indoor terrace with drawn curtains. Steel Pulse was playing in the background; it was lovely. The food was delicious, but the menu did not offer any actual traditional Jamaican meals. I enjoyed salmon with baby bok choy, and mango tres leches. Mind you, they don’t call themselves a Jamaican restaurant, but it is Jamaican-owned and incorporates elements of the island’s cuisine. They have thrived for years with this gourmet, fusion style. So is that the formula for success?

Goosey thinks Jamaicans just want to grab their food somewhere quickly, and go home to eat. He believes if we are going out, we don’t want Jamaican food. We want “Olive Garden or Red Lobster.” After his experience, he thinks his restaurant would have done better in a location with a more diverse community, like South Beach.

Perhaps newcomer Jamerican Cuisine in Boynton Beach, Florida, has a chance to thrive. It’s located in a mostly non-Caribbean area, and features menu items such as Oxtail Rigatoni. Though it serves up a gourmet feast that has a very strong Jamaican representation, the dishes are definitely not traditional.

A few people on the poll mentioned Rocksteady in Boca Raton as a place to enjoy authentic and tasty Jamaican food in a casual setting. I’ll have to make my way there soon.

With the more successful upscale casual Jamaican restaurants offering gourmet versions of Jamaican cuisine, I wonder if our traditional foods are just not elegant or “stoosh” enough for a dining experience. I mean, can we not dine on brown stew chicken or cowfoot—by candlelight?

Food for Snacks or Beauty Hacks

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Caribbean Food as Beauty Hacks
Caribbean Food as Beauty Hacks

Writer Staff Writer  | Photography Supplied

Long before YouTube DIY and how-to videos became a thing, women across the Caribbean were using natural ingredients from their gardens and kitchens to create homemade facial masks, body scrubs, and shampoos. Back then, organic meant “related to the body,” not the overhyped claim of pure process and rampant overpricing we now see on food and beauty products.

In our research, ingredients such as coconut oil, honey, oatmeal, aloe, avocados and turmeric kept popping up. An avocado and goat’s milk face mask keeps Jamaican Lisa, looking youthful after a long shift at work. For Afro-Cuban T, it’s avocados and mayonnaise for deep conditioning the hair. And, XOJane blogger, Christine, swears by her Haitian grandmother’s lip-softening, honey and brown sugar recipe. Here’s how you can keep these traditions going with ingredients right from your kitchen.

A Cornmeal Facial

A simple and inexpensive way to naturally smooth and tighten skin is with a DIY cornmeal and egg white mask. Cornmeal acts as an exfoliant to remove oil, dirt, and debris, while the protein-rich egg white tightens skin, cleans pores, and removes whiteheads for a smooth, clear complexion.

Try It | Mix 1 tbsp. of cornmeal and 1 egg white in a small bowl to create a thick paste. Apply all over the neck and face, avoiding the eyes. Let it sit for 5 – 10 minutes, then rinse with warm water and pat dry.

Coco-Leche

Coconut oil is now a mainstream cure-all, and that’s great! But people from the Caribbean also know the nourishing, skin-loving properties of coconut milk. When this nutrient-rich ingredient is not simmering in “rice and peas” and “oil down”, it’s used to restore dry, damaged hair, soften skin, and prevent premature aging.
For soft, supple skin, try a coconut milk bath. No, you don’t need a tubful of it, just a can will do.

Try It | Fill up your bathtub with warm water and add 1 ½ cups of coconut milk. Enjoy this basic beauty recipe, or experiment with additional ingredients like soothing oatmeal and relaxing essential oils.

Turmeric Does the Trick

Turmeric’s powerful anti-inflammatory, antiseptic, antioxidant, and astringent properties have made it a veritable medical panacea in West Indian circles. As a cooking ingredient, it turns up the flavor in curries and stews, but it’s also used to brighten skin, smooth stretch marks, and fight wrinkles. Turmeric is all it’s cracked up to be.

Dry, cracked heels? Here’s a turmeric and coconut oil paste that might help.

Try It | Combine 3 tbsp of turmeric powder with a bit of coconut oil, just enough to create a thick paste. Apply to your feet and let it sit for about 30 mins. But be sure to stay put until it’s time to rinse it away.

Holy Avocado!

The holy grail of healthy fats, avocados are great for the body, inside and out. They’re an excellent source of over 20 vitamins and minerals, and are rich in omega-3 fatty acids and antioxidants. Avocados, “nature’s butter,” moisturize the skin and hair, and are a much-loved ingredient in homemade deep conditioners.

Try It | Combine 1 cup of mayo with ½ ripe avocado, mashed. Smooth over dry areas of the hair and cover with a plastic wrap or shower cap. Let it sit for about 20 mins. Rinse with cool water.

Yarumba Restaurant & Lounge

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Chef Danny
Chef Danny

Writer David I Muir  | Photography David I Muir

When Chef Danny Peñalo Dominguez puts his gourmet spin on traditional dishes from the Dominican Republic, the results are exceptional. Chef Danny, who was born and raised in the DR, also studied culinary arts there.  On the day I visited his family-owned eatery, serving a fusion of Caribbean, South American and European cuisine, I had one of my very best gastronomic experiences.

Chic, modern, yet universally appealing, Yarumba Restaurant & Lounge launched in 2013 as a hotspot for music and dancing, which made sense for founder Sergio Dominguez, a former DJ, and Chef Danny’s dad. It has since evolved into one of the premier Latin restaurants in Miami Gardens.

What really impressed me at Yarumba a name fashioned by the owners, and invoking the rhythms of music  and dance were three distinctive details: the friendliness and helpfulness of all their staff, the spectacularly scrumptious presentation of their dishes, and, most of all, the exquisite combinations of flavors, aromas, and textures of each bite.

I sampled a few guest favorites including 3 Golpes, Sancocho, Mofongo, Chivo, and Dulce de Coco Al Horno. I enjoyed them all but will elaborate on a few.

Yarumba Restaurant
Yarumba Restaurant

To start, I was presented with four eye-pleasing mounds of delectable bite-sized Mofongo, called Mofonguito. This combination of garlic-flavored, fried green plantains with pork cracklings mixed inside, was topped with slow-roasted pork and garnishing. Inside each mound is a hint of mustard flavor, adding an unusually moist sauciness to this delicate combination. I just loved the layers of flavors and textures in this offering!

Chivo (goat stew), a traditional delight, was served with white rice and pigeon peas. The goat, tender and juicy, seemed to have been well-marinated for days. In its spicy sauce, I could detect oregano, garlic, and pepper flavors dancing harmoniously together.

The Thai Snapper may just be the highlight of my life! It was absolutely delicious, and the presentation was nothing short of amazing. On the plate, it appeared to be a whole fried fish, drizzled with light sauce and topped with a few shrimps. However, when I started cutting into the flesh, I realized the fish was filleted, stuffed with aromatic Asian rice, sweet plantains, and sweet chili sauce, then skillfully reconstructed.

Just when I thought I couldn’t handle any more deliciousness, a delightfully attractive dessert, Dulce de Coco Al Horno, came into view. Chef Danny said it’s his grandmother’s special recipe. This warm, pudding-style coconut cake, topped with vanilla ice cream and freshly made whipped cream, was pure bliss. My taste buds really appreciated the decadent finish.

With so many dishes to return for and additional ones to try, I’m already planning another visit!

Eat Like an Islander

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Ropa Vieja
Ropa Vieja

Writer Staff Writer  Photography Supplied

Awe-inspiring landscapes and beautiful beaches are scrumptious food for the mind and body, but for some of us, food for the belly trumps all of that! We’ve created a food map highlighting delectable dishes from across the region.

Cuba

You can taste the culinary richness of Cuba in every bite of the hearty beef stew, Ropa Vieja (translated old clothes). The beef is braised to lock in the flavor, and cooked until tender. It’s then shredded and added to a rich sauce of sweet tomatoes, aromatic garlic, and a variety of spices. The result: the ultimate comfort food. Aesthetically, it’s reminiscent of shredded old clothes (hence the name), but gastronomically, it’s a harmony of flavors as intoxicating as the island’s salsa music.

Caymanian Turtle Stew
Caymanian Turtle Stew

Cayman Islands

A local delicacy steeped in tradition, Turtle Stew is the meal of choice for Caymanians. The turtle meat is marinated in a variety of seasonings then cooked until it’s tender and juicy. With its diverse flavor profile, mimicking the distinct  taste of multiple other meats, the turtle marries nicely with the delicate sweetness of the onions and peppers. Savory cassava and potatoes easily absorb the all flavors in this full-bodied stew.

Bahamian Cracked Conch
Bahamian Cracked Conch

The Bahamas

As far as seafood goes, conch is “queen” on the Islands of the Bahamas, and Cracked Conch is the dish of choice! The meat from the queen conch, a large edible sea snail, can be tough and chewy, so it has to be “cracked” or tenderized with a mallet. Once prepared, it is cut into strips, lightly battered and deep-fried until golden brown. Cracked conch is a delightfully crunchy and flavorful dish, often enjoyed as a quick lunch, or paired with peas ‘n’ rice for a main course.

Haitian Griot (Fried Pork)
Haitian Griot (Fried Pork)

Haiti

A world-famous culinary delight, Griot (fried pork) is a favorite for Haitians at home and abroad. Chunks of pork shoulder are seasoned with herbs and spices, and marinated in citrus to add a bright note. The pork is boiled, then pan-fried to a deep golden-brown hue, so it’s crispy on the outside, and tender on the inside. It’s best enjoyed with rice and beans called diri kole, and a side of spicy slaw called pikliz.

Cuban Pernil (Slow Roasted Pork Shoulder)
Cuban Pernil (Slow Roasted Pork Shoulder)

Puerto Rico

Pernil is the star in Puerto Rican cuisine, and a staple at holiday and family gatherings. Pork shoulder is marinated in a blend of herbs and spices, along with sour oranges for a zesty, citrus kick. It’s slow-roasted until tender, then baked on high to achieve that crispy, crackling pork skin—good enough to inspire second helpings.

Jamaican Ackee and Saltfish
Jamaican Ackee and Saltfish

Jamaica

Rich flavors and vibrant colors define Jamaica’s national dish, Ackee and Saltfish, a match made in culinary heaven. The firm, yellow ackee fruit is boiled until tender, then simmered with salted cod that’s flaked and sautéed in a medley of herbs and spices. The mild flavor and silky texture of the ackees balance nicely with the saltiness of the cod in this delightful, uniquely Jamaican dish.

Curacaoan Keshi Yena
Curacaoan Keshi Yena

Curaçao

Keshi Yena is more than just a simple stuffed-cheese dish, it’s a tale of survival, and the centerpiece of Curaçaoan cuisine. For this dish, shredded meat or chicken is sauteed with spicy peppers, sweet raisins and salty capers, then baked in a shell of gouda or edam cheese. Though far removed from the hardened cheese rinds and table scraps of slavery, this dish still maintains a contrasting and complex, yet incidental, hodgepodge of flavors.

Virgin Islands Fish and Fungi
Virgin Islands Fish and Fungi

USVI

Fish and Fungi is the ultimate way to experience a taste of the Virgin Islands. Fungi (Foon-gi), a thick, smooth cornmeal mash with okra, is a simple dish with a mellow, nutty flavor. When paired with well-seasoned fish, deep-fried or boiled, it’s a marriage of pure bliss. The fish is drizzled with a sweet and spicy onion sauce, and thanks to sponge-like effect of the fungi, nary a flake of fish, nor a drop of sauce goes to waste.

Trinidadian Crab and Callaloo
Trinidadian Crab and Callaloo

Trinidad & Tobago

Trinidad and Tobago’s Crab and Callaloo is a delectable dish of whole crabs or crab meat, simmered with dasheen leaves in a coconut milk-based sauce. The subtle, nutty flavor of the dasheen leaves allows the boldness of the crab to shine, and the well-seasoned sauce brings it all together in a creamy, spicy dish—like a bacchanal on your tongue!

Dominican Republic

Sancocho de Siete Carnes (seven meat sancocho) is the epitome of stews for Dominicans. It takes a bit of time to prepare, but the melding of different colors, textures and seasonings create a richly flavored dish, worth every minute. Seven different meats including goat, pork sausage, and smoked ham bones form the base, while savory yucca and yams add body. The flavors are kicked up a notch with fresh and ground herbs and spices, and veggies like corn and carrots sweeten the pot.

Rockin’ Dutty, Eating Clean

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Sean Paul
Sean Paul

Writer Sonia Morgan | Photography Ryan Born

It’s not every day that you get to grill Grammy award-winning dancehall artist Sean Paul about his personal life. But on a rainy afternoon, stealing a moment with him between music video shoots, island origins did just that. What we got was a candid conversation with Sean – yes, we’re on a first name basis- about his relationship with food, his family’s culinary connections, and how he went from an anything goes kind of diet, to a very particular palate.

As one of the most recognizable performers in the world, Sean Paul has frolicked freely between chart-topping solo hits, and distinctively hypnotic collaborations with artists like Beyoncé, Rihanna, Enrique Iglesias, Sia, and more recently, Latina newcomer Becky G. It’s been well over 20 years since we’ve been consuming his signature sound—cocky but carefree. Musically, Sean Paul stays “dutty” (dirty) but when he steps up to the plate, he keeps it clean.

Family Cooks

Growing up in a multi-ethnic home, Sean Paul’s exposure to different culinary offerings was natural. He describes his parents (Garth and Frances Henriques) as “very stop-on-the-road-and-buy-a-corn-or-pan-chicken people.” Their influence fostered his love for Jamaican street food. His maternal great grandparents migrated to Jamaica from China, and taught Sean’s grandfather the art of traditional Asian cuisine. “As a youth, it was healthy and good types of food to eat, and it kinda influenced [my love of Asian foods],” he fondly recalls.

Pretty much everyone in Sean’s family can cook. “My father was a good chef and my mums too, but my grandfather was the ‘dads'”— the very best. Sean Paul and his brother Jason both attended the University of Technology, Jamaica, where Sean majored in Hotel Management and Jason opted for Culinary Management. “Both of us had to cook for a while,” Sean Paul says, praising his brother’s culinary skills, while modestly claiming that he can only “do a thing” in the kitchen.

No Cheese, Please

Sean describes his “clean eating” diet as a balanced approach. He limits his red meat intake and tries to stick to healthier foods like veggies, chicken and fish, and good starches like sweet potatoes and cauliflower rice, which his wife Jodi makes. “I have to ‘big up’ my wife,” he laughs.

His diet has evolved for many reasons, but top of the list is the lethargy that eating badly made him feel. There’s no room for low-energy when Seal Paul hits the stage! He’s given up cheese, because he is conscious that as he ages, like the rest of us, “It just hangs off me.” He reminisces about the days he could eat anything and still be in top form.

Long before Sean Paul was a megastar, he was an athlete, swimming competitively for Jamaica. Back then, doing laps, “We used to eat a lot and not put on any weight.” Today, it’s a bit different. While he still works out, it’s more of an uphill battle, so he has to take diet into consideration too.

A Juicy Epiphany

In September of 2016, Sean did a juice diet for the first time. It was nothing short of an epiphany for the artist, who credits this experience as “the catalyst for me eating better nowadays.” He said the juice consisted of ingredients including turmeric, and was packed with electrolytes. The diet lasted about two-and-a-half weeks. Nothing but juice—5 drinks a day—as well as some fruits. “The first three days were the worst!” he recalls. “It was like I was dying!” After a while it became easier, and the cleanse ultimately put him on a path to healthier living.

But, it’s not easy eating well when you’re on tour, and the after-hours offerings leave much to be desired. Sean’s tour diet was horrible! About performing at night, he says “all there is really on the road at that time is pizza and burgers and Shawarma (a meat-filled Lebanese sandwich with lots of sauce)—delicious, but that is junk night eating.”

These last few tours, however, he has been making a conscious effort to eat better. Now, he tries to get up early and eat a well-balanced breakfast, work out and eat a good lunch, then eat at least three hours before the show. When he does that, he’s alright for the rest of the night. “So far, I’ve been very good with it,” he says. And it shows…

We asked the megastar a few fun questions and this is what he had to say:

What are some foods that turn you on?
A couple of those high-end sushi joints like Nobu, they have a miso cod type of thing or a miso sea bass, you look at it and say, “Mmmmm, yeah’.”

Is there any comfort food you have a weakness for?
I have “box lunch”— (typical Jamaican takeout). Sometimes I feel like I just want a box lunch today… rice and peas and gravy and a little bit of the macaroni and cheese and some vegetables. Nowadays, I don’t really eat like that often, but that is my go-to comfort, like when I have a hard day, you know? I need something like some bar-b-fry chicken with some oxtail gravy.

From all your travels, which country’s food would you say you like the best?
I like Trinidadian food on a whole, it’s very spicy and there’s a lot of curry and I like turmeric in my food. So, when I went over to India, I was like damn! Because they’re more into that curry thing. I could see myself as a vegetarian over there, because the food tasted good. I’ve never tasted a pumpkin roast so good before. So, I would say Trinidad… India was a special thing for me.

If you could only eat one thing for the rest of your life, what would it be?
Singapore noodles, because it has in turmeric again and I like noodles, so yeah. But again… staying away from those starches right now. Otherwise, I would be the international ambassador for Singapore noodles.

Is there a food that you dislike?

You know which food I don’t like? When people fry the skin on top of the pork and eat it like chips.

Sweet tooth? Any desserts?
I like key lime pie and lychee cake, but I don’t really have a sweet tooth.

Enjoy Authentic Caribbean Flavors at the 2018 “Taste the Islands Experience”

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Co host of Taste the Islands TV Show Cynthia Chef Thia Verna Photo by Richard Lecoin
Co host of Taste the Islands TV Show Cynthia Chef Thia Verna Photo by Richard Lecoin

Photo Credit: Richard Lecoin | Join “Taste the Islands” TV show co-host Cynthia “Chef Thia” Verna of Haiti along with other prominent Caribbean chefs and restaurants showcasing the best in island cuisine and culture at the 2018 “Taste the Islands Experience” on Saturday, June 2, at the Fort Lauderdale Historical Society.

FORT LAUDERDALE, Fla. (April 19, 2018) – Enjoy the authentic sights, sounds and flavors of the Caribbean during the 2018 “Taste the Islands Experience” on Saturday, June 2, at the Fort Lauderdale Historical Society. Food and spirits enthusiasts with a taste for island indulgences will enjoy an all-inclusive evening featuring celebrity cooking demos, an artisan shopping village, live music and more at the second annual celebration to take place on the Riverfront on the lawn of the New River Inn (231 Southwest Second Avenue) from 4 – 10 p.m.

“The Fort Lauderdale Historical Society is thrilled to present this tasteful celebration of all things Caribbean to residents and visitors in Downtown Fort Lauderdale,” said Patricia Zeiler, executive director of the Fort Lauderdale Historical Society. “Our diverse community continues to be shaped by the many cultures, flavors and influences to our south and we are proud to showcase them together at the festive ‘Taste the Islands Experience.’”

Attendees can explore the fine art of Caribbean cooking with celebrity chefs including “Taste the Islands” TV show hosts Cynthia “Chef Thia” Verna of Haiti, Hugh “Chef Irie” Sinclair of Jamaica and Chef Amit Raval, head chef of Amtar Fine Foods in Trinidad. This cadre of culinarians will sample their gourmet Caribbean creations in the “Taste the Islands” Pavilion and will present demonstrations on the event’s main stage.

For an even wider selection of Caribbean fare, Restaurant Row will host 15 local cafes and caterers representing multiple islands, each offering different menu selections while an open bar will serve island specialties. Other flavorful touches include a tropical drink and ice-cream bar and a signature Caribbean Culinary Museum and Culinary Theater, where guests can enjoy an immersive cultural foray into the regions’ histories.

DJs Nickymix and Richie D will create the audial atmosphere taking guests on a musical island journey while the incomparable Steve ‘Sir Rockwell’ Warner will emcee the event. A steel drum band and costumed carnival players will add to the exuberant island atmosphere.

Ultra-VIP treatment will include complimentary massages in the Goldson Spine massage studio, and complimentary refreshers in the Glam Studio with Makeup by Rory Lee and hair touch-ups by Miss Jessie’s. A 5-day, 4-night all-inclusive trip for two to Barbados (valued of $2,000 including hotel and air travel) will also be raffled-off with proceeds benefiting the Historical Society

The 2018 “Taste the Islands Experience” is presented by media and production company Island Syndicate whose directors include the visionaries behind the “Taste the Islands” television series and Island Origins Magazine. It is co-presented by the Fort Lauderdale Historical Society, proud steward of our community’s past by making our heritage accessible and engaging to residents and visitors. Event partners include the Greater Fort Lauderdale Convention and Visitors Bureau, Red Stripe Beer and the Jamaica Tourist Board.

Guests visiting from out of town can take advantage of special rates compliments of the Riverside Hotel. Please mention “Taste the Islands” when calling toll free (844) 467-0671, direct (954) 467-0671, or booking through the event website. Exclusive transportation partner Yellow Cab of Broward will ensure that even those who may overindulge can get home safely.

All-inclusive tickets for “Taste the Islands Experience” are $95 advance and $125 at the gate and are available at www.ttiexperience.com. Price includes gourmet and authentic Caribbean food and premium drinks. For more information about the 2018 “Taste the Islands Experience,” please visit www.ttiexperience.com.

About Island Syndicate

Island Syndicate is a media, arts and entertainment company that produces unforgettable events and exceptional content, inspired by the Caribbean. The team offers publishing, video production, photography and other corporate creative services, and is passionate about delivering superior quality to their discerning clients. For more information, please visit www.islandsyndicate.com.

About the Fort Lauderdale Historical Society (FLHS)

For 56 years, the Fort Lauderdale Historical Society (FLHS) has brought the stories of our diverse community to life through engaging educational experiences, innovative cultural exhibits, research and preservation of artifacts. Residents and visitors to Fort Lauderdale are invited to explore the city’s rich past that is housed in five historic buildings on a lushly landscaped campus – the 1907 King Cromartie House Museum, the History Museum of Fort Lauderdale situated in the 1905 New River Inn, the 1905 Philemon Nathaniel Bryan House, the 1899 Replica Ivy Cromartie Schoolhouse and the Hoch Research Library, South Florida’s foremost history center housing print resources and newspapers from 1910-present plus 400,000 archival photos, 2,500 maps and 5,000 architectural blueprints. The FLHS is located at 219 Southwest Second Avenue in Fort Lauderdale. Museum hours are Monday – Friday from noon – 4 p.m. and Saturdays and Sundays from 9:30 a.m. – 4 p.m. General admission is $15 for adults; $12 for seniors and $7 for students (through age 22 with a valid student ID). Admission is free for members, military and children ages six and under. Group tours are available by request. The FLHS is a nonprofit agency supported by memberships, grants and charitable contributions. Click here to donate. For more information, please call (954) 463-4431 or visit us online at www.fortlauderdalehistoricalsociety.org and follow us on Facebook at facebook.com/ftlhistory on Instagram @ftlhistory and on Twitter @FLLhistory.

Exquisite Curiosities

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Maite Granda Living Room Island Origins Magazine Spring 2018
Maite Granda Living Room Island Origins Magazine Spring 2018

Writer Calibe Thompson | Photography Rolando Diaz

In the trendy area of Miami known as downtown Brickell, a two bedroom condo in one of the area’s newest buildings became a blank canvas for Cuban American designer Maite Granda.

Floor to ceiling windows bathe living spaces in sunlight during the day, while offering the young Brazilian couple who have made this their vacation home, a breathtaking, panoramic view of the city.

Clean, modern and eclectic are words that come to mind when observing Granda’s design aesthetic. A variety of bold patterns find their way onto floors, pillows and walls, never becoming overwhelming, always knowing their place.

She says her biggest challenge on this project was the large, lean, structural column piercing upward through the living room, from the floor below and into the floor above. Instead of approaching it as an eyesore to be hidden, Granda embraced its peculiarity, and made it the focal point of the room, taming its rotund opulence by adding equally prominent blocks of muted color to its base.

In the sitting rooms, the black and white color palette with grey and pastel accents suggests an effortlessness, belying the meticulous attention to detail that allows fuzzy pink pillows to coexist peacefully with a wicker basket lampshade, sleek modern cabinetry, and slick, white art deco chairs.

Exquisite Curiosities
The sitting room with black and white color palette and grey and pastel accents| Photography Rolando Diaz

A swirl of deliberate, black paint strokes dance across a plain white canvas, rounding out the exquisite curiosities in the sitting room, meant to catch your eye.

Maite Granda Bedroom - Island Origins Magazine Spring 2018
White and pink patterns on the wall are a sneaky, inverted nod to the pillow’s whimsical silhouette | Photography Rolando Diaz

In one of the bedrooms, another fuzzy pink pillow is nestled into simple, white bedding, basking under an accent wall whose white and pink patterns are a sneaky, inverted nod to the pillow’s whimsical silhouette. Blue and grey tones add subdued points of interest here, and throughout the other rooms.

There’s a work area whose black and white decor is punctuated by a single pop of red on a wall, a few green leaves, and a pair of wicker arm chairs. With a tidy collage of perfectly positioned wall hangings, the room is clean and simple, but far from boring.

Granda’s clients left her with a blank canvas, and returned to a newly completed vacation home that they “absolutely loved”. She declares, “I just love the process. Reinventing and designing without limits. If you care about your craft and your ideas, you’ll take the extra time, and add the touches that you know will make your work really shine.”

In The Spot Light

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Mario Pignard Jr Island Origins Magazine Spring 2018
Mario Pignard Jr Island Origins Magazine Spring 2018

Writer Monique McIntosh | Photography Contributed

If film is a tale told in light and shadows, then consider Mario Pignard Jr. the master illuminator.

For 15 years, this highly-regarded motion picture lighting technician has created the perfect ambiance for some of our favorite Hollywood blockbusters, including ‘The Wolf of Wall Street’, ‘The Amazing Spider-Man’ and the ‘Batman’ series, as well as popular TV shows including ‘The Sopranos,’ ‘Boardwalk Empire’ and ‘Orange Is The New Black.’

No stranger to creatively demanding projects, Pignard Jr. is known for thinking way beyond standard techniques. The challenge that led to him becoming an industry leader though, was the need for a system that could recreate consistent natural light for sensitive shoots, and that could be manipulated on location. His response to that challenge was to develop the pioneering ‘lighting balloon system’ for lighting company Sourcemaker, led by owner Peter Girolami.

The cutting-edge technology allows directors to mimic realistic sunlight and moonlight. The system is now widely used throughout the film industry.

He most famously used it to generate 500 kW of balanced daylight, in rain created by special effects on the night set of the 2014, Darren Aronofsky film, ‘Noah.’ His innovative lighting also came in handy for reenactments of the Vietnam War in Steven Spielberg’s recent film, ‘The Post.’ “I lit the scene up for him with four, ten-foot cube lighting balloons that had to be moved around the woods as a source of sunlight,” recalls Pignard Jr.

Creating day in the middle of the night for famous directors is just another day at the office for Pignard Jr., who is also a certified member of The International Alliance of Theatrical Stage Employees (IATSE) in New York, and a graduate of the International Academy of Design and Technology. “Troubleshooting is literally the job,” he explains, “We need to figure out the schematics of how to light a set, from the generator to the very last plug.”

Pignard Jr. credits his Caribbean parents for his enterprise and ambition. His Haitian mother, who was born in Hinche, and his father, a native of the Dominican Republic, met and married in Port-au-Prince before migrating to New York to raise their family. Though American-born, Pignard Jr. has a deep appreciation for his Caribbean roots, particularly after attending school for four years as a child in Port-au-Prince. The experience, “was definitely a tough transition,” notes Pignard Jr. “Back then, as a child, I didn’t really understand what my parents were doing. But as an adult, I completely understand.” In addition to becoming fluent in Spanish, French and Kreyol, and making close friends on the island, “I know I am the person I am today because of Haiti,” he declares, “because Haiti showed me what struggle really is – why you should always be appreciative of what you have.”

He trains in the martial art of Jui Jitsu to maintain the stamina for his physically demanding job.

Pignard Jr. recently completed work for Martin Scorsese’s next project, and will continue to work on the new season of ‘Orange Is The New Black,’ as well as Julia Roberts’ next film, ‘Ben is Back.’

For young Caribbean-American creatives seeking to break into the film industry, Pignard Jr.’s advice is not to be afraid to make your own way. Though his academic background and early filming experience focused on visual effects, that didn’t stop him from pushing the boundaries in another field.

“If you can’t afford to go to film school, that doesn’t stop you from making a movie,” says Pignard Jr. “Study whatever you can get your hands on, and start your own projects. Don’t just talk about it, do it, because the film business is literally that. We are making films in rain, hail and snow. No matter what, this project is going to be done. So don’t ever give up on your own ideas.”


Check out other Caribbean-Americans creating magic on the other side of the camera.

In The Spot LightBARRY JENKINS
Film Director
Did you know that Miami-born filmmaker Barry Jenkins (director of the Oscar-winning film ‘Moonlight’) is of Haitian descent? He grew up in Liberty City, the youngest of three siblings. He studied film at Florida State University, first broke onto the scene with his 2003 student short, ‘My Josephine,’ and made waves later on, with his first film, ‘Medicine for Melancholy.’


AYANNA JAMESIn The Spot Light
Costume Designer
Jamaican-born and South Florida-bred, costume designer Ayanna James has quickly made a  name for herself composing looks for the small screen. A graduate of Florida A&M University, she serves as a personal stylist for the likes of Usher, Jidenna and B.o.B. She’s become most celebrated as the costume designer for HBO’s hit show, ‘Insecure.’ She works directly with showrunner Issa Rae on the characters’ distinctive looks, from the slick designer outfits worn by the show’s hot-shot lawyer, Molly, to the instantly viral t-shirts donned by the witty heroine, Issa.

The Fall and Rise of Hip-Hop’s Midnight Robber

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Wyclef Feature Island Origins Magazine Spring 2018
Wyclef Feature Island Origins Magazine Spring 2018

Writer Copyseed.com | Photography Courtney Chen

When Wyclef Jean’s name hit the headlines back in 2010, in the aftermath of the Haiti earthquake, we all sat up and paid attention.

“I made the decision to run for president of Haiti the minute I landed on the ground,” said Wyclef. “I saw over 250,000 people under the rubble. I looked to the right and my wife was picking up bodies. That puts everything into perspective.”

Once we had adjusted our brains to the idea of a rapper and a beloved Fugee running for the presidency of Haiti, we all collectively, said, OK, hey, why not? And almost overnight his highly publicized candidacy was met with international approval.

But there was something more to it than that. Haiti was in serious trouble and needed a visionary, a unifier and a leader. We, along with Haiti’s majority youth population, decided the preacher’s son, raised in New Jersey but a child of the soil, was just the man for the job. Or so we all secretly hoped.

As a Grammy winning songwriter, producer and one-time political candidate, Wyclef Jean has achieved great highs and suffered some pretty great lows, privately and professionally. But through it all, he has never stopped doing what he does best – making music.

It’s 11:30 AM and I’m talking to him on the phone. He’s somewhere in Jersey, or it could be Jamaica, where a few days earlier, he wowed crowds on stage at the Shaggy and Friends concert in Kingston. That’s where Wyclef is at his best, on stage – philosophizing, prophesying, identifying.

For those of you familiar with carnival’s traditional ‘ole mas’ characters, Wyclef is the Midnight Robber of hip-hop, full of ‘robber talk’ or storytelling, extempo style. But, unlike the Midnight Robber, he doesn’t carry a dagger or a sword or a gun in his hand. His weapon of choice is a microphone.

Wyclef Feature2 - Island Origins Magazine Spring 2018
Wyclef Jean sporting the iconic guitar of Third World’s Cat Coore | Photo by Courtney Chen

In 2010, when Wyclef Jean launched a bid for the presidency of Haiti, he was a highly visible celebrity. Half-way through the election race, he was kicked out due to a technicality.

Then, the rumors ensued. Wyclef and his nongovernmental organization became the subject of much talk, suggesting funds raised by his personal charity, Yèle, had been grossly mismanaged. The preacher’s son, bloodied by his brief brush with island politics, issued a statement, in which he denied the claims laid against him, calling them “misleading, deceptive and incomplete”.

“Yes, I felt betrayed. Not by the Haitians on the ground in Haiti, but by the Haitian diaspora in America. I wanted them to fight for me. I wanted them to stand up and protest on Brooklyn Bridge and say ‘you won’t do this to our guy.’” He chokes, his voice disappears for a moment, the hurt still sounds raw. “I felt like Martin Luther King Jr.,” he adds, “When they stoned him in Chicago.”

After that, Wyclef Jean sort of just – disappeared. That was almost ten years ago.

Then, just recently, out of nowhere, Wyclef came back. Like a robber in the night, with all his swagger and musical genius. He re-emerged from his hiatus to present Carnival III, the final album in the Carnival Trilogy, to the world. Billboard dubbed it ‘Top 10, critically acclaimed.’ Download it, you’ll immediately understand why.

If Carnival II was about the fall of a refugee, then Carnival III is, without doubt, the resurrection of hip-hop’s philosopher king. “I think that my strength and resilience is that I am a Caribbean man. I understand my African culture so it’s going to be hard to take me out of the game. When I show up in Kingston, Jamaica – I’m like a local artist.

“My mentality is always hard wired to the Caribbean.”

But how did Wyclef get back? How has he  reconciled his past with his future? For the answers, he says, we must journey through the Carnival.

“The Carnival featuring Refugee Allstars was what it felt like as an immigrant coming from Haiti and showing up in Brooklyn. About how I pulled through as an immigrant. And it was a narration of what I saw and experienced – that clash of cultures. So we start with records like ‘Apocalypse’ and ‘Guantanamera’ expressing a fusion. And these albums have all of us in them – four, five languages, on purpose – including patois.”

I ask him to unpack Carnival III, the final act, in theater, sometimes referred to as the denouement, (pronounced day-noo-mahn). It’s a French word meaning the untying of a story plot to reveal the final resolution.

“Yes, it’s like a three act play,” agrees Wyclef. The initiation, the confrontation, then resolution.  “Through this musical journey, you see me discovering things. Every song represents discovery of myself, and where I am, and where I come from. Every song represents a place in time.

“In Carnival III after the whole political thing, I felt like I had sacrificed my whole career to try and move my people ahead, but they tried to Marcus Garvey me using the Edgar Hoover method. But I was able to rise again”

Wyclef Jean is impossible to predict, and his confidence is huge. But that’s because he has a lot to be confident about. He survived.

“In the end it’s about where we come from and what we come through. We are a people that can’t be painted into a box.”

Earlier on in the interview I ask Wyclef about growing up with Christianity. “As you know my name is Wyclef Jean. I’m named after John Wycliffe, the English reformer. But I denounced my father’s form of saying “this is what you have to do,” the same way John Wycliffe redefined the Catholic Church. But at the end of the day I’m a believer of God, and I’ll always be a believer of the faith.” On the question of the musical legacy he’d like to leave behind, there’s a thoughtful pause. He replies, “It’s yet to be written.”

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