Kaysian goes organic
ATRUE Jamaican experience – from farm to the table, welcomed Restaurant Week ambassador Kaysian Burke to the Zimbali Retreat in Caanan Mountain in Little London, Negril, Westmoreland. Waiter Kenton Johnson was very happy to welcome Kaysian who would be experiencing the retreat’s Mountain Cooking Studio.
Though no stranger to the kitchen, this experience was something different for Kaysian, taking her out of her comfort zone. She had never made all-organic dishes similar to what she was about to tackle.
But you would never know. A Kingstonian from birth, Kaysian seem quite relaxed walking through the seven acres of beautiful flowers and farm produce with her able guide, Clifford Williams.
He gave her a quick tutorial on some of the produce grown on the farm, and she boasted as she recognised Scotch bonnet peppers, which she picked to be a part of her dishes – even though she had no idea what they would be.
Then it was on to the kitchen. One of Zimbali’s signature dishes is green banana salsa and Kaysian dove right in. Stepping into her world a little, she carefully designed and decorated her plate with boiled green bananas, peanuts, shredded carrots and cucumber topped with tomato salsa to
With no idea of what she would be making, Kaysian knew she would find a way to incorporate Scotch bonnet pepper.