Attend the Boston Globe’s Let’s Talk about Food Festival in the Spotlight Kitchen for Global Local Vegetables. Learn how to be a traveler in your own city! Chef Nadine will be your guide as you jet set around Boston’s freshest farmers markets and best ethnic groceries. Learn to engage in a new way with local and seasonal vegetables using culinary inspiration from parts of the globe represented in Boston’s diverse neighborhoods. Find out more here

From Ethiopia to Morocco and beyond, Africa presents a diverse array of delicious options for the globe-trotting gourmand. Save on airfare and come to the Beard House as chefs from some of the city’s best African restaurants present a transporting feast celebrating their homelands as part of the fifth annual New York African Restaurant Week. Chef Nadine is honored to be part of this team. Check out the menu and get tix here.

Chef Nadine is excited to produce a variety of pop – up experiential epicurean events for African Restaurant week including a culinary tour and cooking class and African Harvest Farm Dinner.


In celebration of our 5th edition, NYARW 2017 will be a landmark event without precedent. Over 75 ground-breaking events and unforgettable experiences. A world-class partnership line-up. A curated selection of 25 restaurants, from celebrity-chef, owned and Michelin starred to neighborhood favorites. Traditional African menus. Afro-fusion dishes. The quintessence of culture, community, and epicurean delight. #ComeShareOurTable Find events here. 

Chef Nadine felt blessed as a Jamaican and ironic as one born in “foreign”, a true North American girl. First We Feast called as they were starting a new video series called Food Grails. The received my name from Adrian Miller, the Soul Food Scholar, whom I once had taken out for fried chicken wings in Boston at a place called Slades. He christened them “crack” wings because they were so addictive and that is a story for another day.  Food Grails needed background information and the lowdown on patties in NEw York City, the migration of Jamaican immigrants to the big apple, people that would be fascinating to interview on camera, etc. I am so ecstatic they were able to secure the legendary cookbook author Jessica B. Harris on film discussing the beauty of Caribbean food and heritage while giving the historical context and significance of the patty in New York City as only she can.

As a person who visited New York City in the 1970’s with my family from Toronto, the highlight was getting boxes of freshly made patties from Kingston Tropical Bakery at 266th Street and White Plains Road. Because of our family being scared of the hugeness of New York City, (they weren’t born in Kingston but a small seaside town where everyone knows each other)they kept to themselves cooped up in the house gossiping and catching up us kids longed for freshly baked crispy patties and going to the public pool and park so we could take in the fresh air. Watch Miss Info in Food Grails mini-documentary investigate how the Jamaican beef patty became an NYC icon. As the flaky meat turnover has infiltrated all aspects of city life—found in mom-and-pop bakeries, bodegas, pizza shops, and even street carts—the patty itself has inspired fierce debate. Because if you think a patty is a patty is a patty…well, you’re dead wrong. From heated conversations with DJ Clark Kent to philosophical musings in the back of a Rolls Royce with Upscale Vandal, here are what New Yorkers really have to say about the beef patty. Enjoy learning about Jamaican culture and their edible contribution to what is a must when you visit the New York City.  If you want to keep your Jamaican cred do not get the pepperoni and cheese. I repeat do not get a patty with cheese either, PLEASE also try out the patties from the mom and pop bakeries and take a box home to share. They freeze well and are exemplary for a homemade true Jamaican fast food. 

Global Local Gourmet's , Jamaican Patty Party Primer & Nyam Good NYC Patty List

Jamaican Patty Party Primer & Nyam Good NYC Patty List
Loosely translated, ropa vieja means “old clothes” in Spanish and usually consists of shredded beef (often skirt or flank steak) paired with some variety of vegetables and a flavor-packed sofrito made with onion, tomato and bell pepper. Considered to be one of Cuba’s national dishes (but also part of traditional Panamanian, Puerto Rican and Dominican cooking), ropa vieja dates back to the Middle Ages and actually originates from the Canary Islands, the Spanish islands located off the coast of northwest Africa in the Atlantic Ocean. They served as the last stop for ships heading to the New World and the first stop of the voyages of explorers returning from America. Canarian culture migrated to the Caribbean through this Sephardic Latin comfort food. Ropa vieja is traditionally served with rice and tostones, but these chefs have created their own versions, taking the dish beyond its origins. Chef Nadine interviewed Cory Morris from Ronero in Chicago and Alan Niemand from Cand and Table in New Orleans. Photography is by Check out the recipes and try them at home. As fall is approaching they are a great way to keep the house warm with simmering smells of happiness and content.