Pre-order online until THU Jul 16, 10pm
Pick up on FRI Jul 17, 6-7:30pm
When the weather gets hot, it makes sense to look to the tropics for culinary inspiration. Avery Billy — aka Chef Billy Bass — has pulled some ‘cutters’, popular snack foods often found in bars on the islands of Trinidad & Tobago, to put together a tasty summer menu. Sit back, Tun Up (have a good time) and Nyam (eat)!
Mango Chow Salad
Spring mix & baby kale tossed in a mango vinaigrette & topped with Trini-style mango chow, a tart slaw of seasoned green mango and shado beni (aka chadon beni or culantro, a broad-leaf herb with a coriander-like flavour).
Cubes of pork are marinated overnight in “green seasoning”, a blend of herbs, shallots, garlic and peppers. It is then fried with a generous amount of toasted cumin, followed by slow braising until most of the water has evaporated, resulting in almost a confit-like tenderness & richness. (Cumin, known as geera in India, reflects the strong Indian influence in Trinidadian cuisine; it is also the second most popular spice in the world after black pepper!)
Geera Jackfruit (vegetarian)
Served with a side of golden turmeric rice, studded with carrots, celery & raisins, and boiled plantain, another Trinidadian staple.
A home-style classic, a rich pastry turnover stuffed with spiced toasted coconut filling
Pork, Vegetarian, or ½+½
Trini Dinner — $48 for 2 • $90 for 4
ORDERING IS NOW CLOSED FOR THIS EVENT. PICK UP IS FRI 6-7:30pm
Avery Billy — aka Chef Billy Bass — is a young, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines.