The culinary world is celebrating the spectacular success of Chef Andre Fowles’ ‘My Jamaican Table’ book tour, an event series that has become the season’s hottest ticket among gastronomy elites and cultural icons. Kicking off with a launch signing at Brooklyn’s BEM Books & More on March 10th, the tour escalated into an exclusive dining experience, featuring collaborations with culinary titans at New York’s most prestigious venues.
The momentum built with a series of dinners at Hav & Mar alongside Chef Marcus Samuelsson on March 11th, culminating in a sold-out extravaganza at Lincoln Centre’s acclaimed Tatiana restaurant with Chef Kwame Onwuachi on March 13th. The event attracted a distinguished audience of Grammy Award-winning musicians, Hollywood A-listers, and food industry luminaries, creating palpable excitement throughout the evening.
Guests at Tatiana were treated to an innovative Jamaican-inspired tasting menu that showcased Chef Fowles’ culinary artistry. Standout dishes included crispy jerk okra with jerk honey and cucumber yoghurt, island tuna tartare with Scotch bonnet and plantain chips, and a reimagined escoveitch snapper. The culinary collaboration reached its peak as Chefs Fowles and Onwuachi personally expedited service, preparing jerk honey butter and presenting fresh-from-the-oven coco bread rolls.
A spectacular highlight featured tableside service of shaved fresh black truffles atop traditional oxtail patties, with Chef Fowles personally attending to guests including Rockhouse Hotel founder Paul Salmon and his wife Aisha. The evening concluded with a decadent rum cake tiramisu infused with Blue Mountain Coffee, cementing the event’s status as a landmark moment in contemporary culinary culture.