Jerking in Florida

Keisha Shakespeare-Blackmore, Staff Reporter

The tantalising aroma of everything jerked teased the nostrils and hypnotised the palates upon entering the grounds of Markham Park in Sunrise, Fort Lauderdale, where the ninth staging of the Grace Jamaican Jerk Festival was held on Sunday.

The festival has grown in popularity over the years, and scores of patrons came out with their families to enjoy the event. People from all cultural backgrounds partook of jerked products such as crabs, shrimps, fish, ice cream and, of course, jerked chicken and pork.

Market manager for Grace Southern United States of America region, Joy Thomas, said the festival was awesome and bigger than last year. She pointed out that during the earlier hours of the day the turnout was small, but by late evening the lawns of the park were overrun with patrons.

"People were just having a ball. Chef Mazie Miller from Jamaica did cooking demonstrations, and people lined up to taste the food," said Thomas.

She noted that the festival is an excellent branding opportunity and Grace could not have chosen a better event to partner with, because not only does it present awareness of the brand, but it also taps into a wide cross-section of cultures. Caribbean nationals were joined by many other ethnic groups enjoying the food and the entertainment.

Tasty delights

As usual, Portland's Boston Jerk booth was bursting with patrons, as long lines did not deter the hungry who waited in line for some of Chef's Raymond Marshall's succulent meat. Truck Stop also had long lines and both children and adults enjoyed jerked ice cream. Ashley Coke told Food that she loved the jerked ice cream; and loved the fact that you get the sweet flavour first then the spicy taste which creeps in after.

At the celebrity cook-off booth, patrons watched early as DJ Irie from Miami Heat and 99 Jams; Bravo TV's Top Chef season six contestant Ron Duprat and NBC 6's anchor Sharon Lawson competed to see who could do the best jerk. Everyone did well and patrons got to sample the treats.

Five persons participated in the Publix Cook-Off competition in which Robert Wong, last year's winner, took the title again. Wong was excited to have defended his title successfully. He said last year's jerked oxtail put him over the top, but it was his jerked Alaskan king crab that did it this time.

Chef Wong told Food that he believes that he began cooking from he was in his mother's womb, and is from a long line of restaurateurs. The Manchesterian said, before moving to the United States 37 years ago, he worked at his parent's restaurant.

Chef Wong has worked in many top restaurants including Victoria Station and Kapo Tree Restaurants, among others. However, these days he and his wife operate their own business, Half-Way Tree Restaurant. Having won the 2010 competition, Chef Wong will be gearing up for next year.

keisha.shakespeare@gleanerjm.com