Kaysian goes or­ganic

Jamaica Gleaner - - PROFILEI -

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

GLAD­STONE TAY­LOR/ PHO­TOG­RA­PHER

With no idea of what she would be mak­ing, Kaysian knew she would find a way to in­cor­po­rate Scotch bon­net pep­per.

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