Making every meal epic

It's very exciting to report on the evolving food scene here in Jamaica, particularly when you meet individuals like Christian Sweeney and Kevin Mullings. The executive chef and former inventory manager for the South Beach Wine and Food Festival, have returned to the island having acquired the exposure and knowledge Sweeney suggests is needed from abroad for a successful career.

The success of their catering company Fuzion Foodservice, has spawned a takeout restaurant conveniently located in the back of Savannah Plaza, on Constant Spring Road - Epic Eats.

With free delivery in Kingston 10 and 11 and modest charges for other areas, they have built a loyal lunch clientele that Mullings explains is partly made up of young entrepreneurs who have also "come back home" and brought their appetite for various international dishes.

At just 28-years-old, Sweeney has established himself as the go-to guy for interesting fusions of different ethnic cuisine. When Vibes first met him, he was serving up red Thai curry lionfish pasta. The Epic Eats menu is multifaceted with traditional Jamaican fare alongside Asian, Italian and even Mexican offerings of soups, pastas, salads, wraps and much much more.

"The menu changes daily, noted Sweeney. "We've got rid of the monotonous in fast food." This from the chef who is so passionate about cooking that he spends his only day off from his hectic kitchen-in the kitchen, experimenting and testing new ideas. He recently whipped up some new additions to the menu for us.

As Mullings observed, Jamaicans are looking to eat healthier, and Epic Eats wants to inspire patrons with items they can recreate at home. The rice bowls we sampled hit the spot with chicken breast, salad, veggies, scrumptious dressings with steamed rice underneath and a trickle of dressing.

The Asian version features a Japanese ginger dressing and deep-fried vermicelli noodles; the Mexican a spicy, citrus, bean salsa. These really are a genius alternative to ho hum lunches. The crisp and fresh vegetables, lean protein with the proper portion of starch are satisfyingly satiating not to mention waistline friendly.

There are daily specials, with hump day denoted Wing it Wednesdays when there's a smorgasbord of intriguing sauces to enjoy your wings. The escoveitch version was an incredible no-brainer.

Epic Eats has kindly shared their recipes with us. If you aren't in the mood for cooking they are open Monday to Saturday 7 a.m. to 7 p.m, or link-up with them on Facebook.

Mexican Rice Bowl

Bean and corn salsa

1/4 cup canned black beans

¹/⁴ cup canned sweet whole kernel corn

¹/⁴ cup canned black beans

1 tbsp lime juice

¹/² onion small dice

¹/² sweet pepper small dice

2 cloves garlic, minced

1 tbsp hot pepper sauce

1 whole skinless boneless chicken breast grilled and sliced

1 cup cooked rice

¹/² head of green leafy lettuce, chopped

1 tomato, sectioned

¹/² small sweet pepper julienne

¹/⁴ cucumber, sliced

2 oz cheese, grated

Method

1. Drain liquid in the cans and rinse beans with a strainer.

2. Combine all ingredients in a small mixing bowl, mix together thoroughly. This will serve as a dressing of sorts so use additional lime juice and hot pepper sauce to suit your taste.

3. In a separate bowl, combine salsa with lettuce, tomatoes, sweet peppers, cucumbers

4. Place rice in the middle of a clean plate, cover rice with lettuce and salsa mixture.

5. Top with chicken then cheese and serve.

Christian's tip: Fancy-up presentation with thinly sliced, deep-fried tortillas for garnish (optional).

Asian Rice Bowl

Ginger dressing

¹/² cup minced onion

¹/² cup peanut oil

¹/³ cup rice wine vinegar

2 tbsp water

2 tbs minced fresh ginger

2 tbsp ketchup

4 tsp soy sauce

2 tsp white sugar

2 tsp lemon juice

¹/² tsp minced garlic

¹/² tsp salt

¹/⁴ tsp ground black pepper

¹/² head green leafy lettuce

¹/⁴ cucumber sliced

1 tomato sectioned

6 sugar snap peas, blanched

1 cup cooked rice

1skinless boneless chicken breast, grilled and sliced

1 carrot julienne

Method

1.Combine all dressing ingredients in a blender and blend until smooth

2. Place rice in a plate

3. Drizzle a moderate amount of ginger dressing on rice

4. Top rice with all vegetables and chicken

5. Drizzle dressing all over chicken and vegetables and serve

Christian uses deep-fried vermicelli noodles to garnish.

Escoveitch Wings

6 wings sectioned and seasoned to taste

¹/² cup flour seasoned with salt and garlic powder (for breading)

1 onion

1 carrot

6 pimento

3 hot Scotch bonnet pepper

¹/² cup white cane vinegar

1 cup oil for frying

Escoveitch Sauce:

1. Julienne onions and carrot

2. Small diced Scotch bonnet pepper

3. In a small pan bring vinegar to a boil.

4. Add all vegetables and the 6 pimento berries.

5. Let ingredients boil for no more than two minutes to preserve the crisp texture of the veggies.

6. Let sit until moderately cool.

Method

1. Place oil in a 4-inch pan and heat until oil is at appropriate temperature

2. Toss seasoned wings in seasoned flour and fry until the wings float in the oil freely.

3. When golden brown, drain on paper towels

4. To plate: stack three wings and top with warm escoveitch sauce to serve.

Christian's tip: These wings may be breaded and deep-fried but are just as tasty and refreshing if they are grilled.

Vibes Cuisine, which has partnered with The Gleaner's Food to present the best offering in popular food and lifestyle, airs on CVM-TV at 6:30 p.m. on Thursdays and at 8:35 a.m. on Wednesdays. Encore presentations air Sundays at 8 p.m. on Flow 100. Like our recipes? Then 'like' Vibes Cuisine TV on Facebook.