The Culinary Institute of America

Round Hill’s Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces.

For recipes, visit www.ciaprochef.com/WCA7

Round Hill’s Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces.

For recipes, visit www.ciaprochef.com/WCA7

Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables. Ackee is a type of fruit that must be fully ripe before it is edible. It is lightly cooked until it reaches a texture similar to scrambled eggs, then flavored with onions, peppers, scotch bonnet, tomatoes and salted cod fish.

For recipes, visit www.ciaprochef.com/WCA7

Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables. Ackee is a type of fruit that must be fully ripe before it is edible. It is lightly cooked until it reaches a texture similar to scrambled eggs, then flavored with onions, peppers, scotch bonnet, tomatoes and salted cod fish.

For recipes, visit www.ciaprochef.com/WCA7

Chef Marvin of Round Hill, demonstrates how he makes red pea soup with cow skin. While his version retains the classic flavor profile of red pea soup, it is more refined than the soup we saw at Howie’s.

For recipes, visit www.ciaprochef.com/WCA7

Chef Marvin of Round Hill, demonstrates how he makes red pea soup with cow skin. While his version retains the classic flavor profile of red pea soup, it is more refined than the soup we saw at Howie’s.

For recipes, visit www.ciaprochef.com/WCA7

In Jamaica, there are goats everywhere in the grasses along the sides of roads, reminding us that curry goat is a Jamaican tradition. Some Jamaicans argue that a party is not a real party unless there’s curry goat. We watch a demonstration of curry goat at Bellefield Great House & Gardens, an 18th century plantation that offers a trip into Jamaica’s past.

For recipes, visit www.ciaprochef.com/WCA7

In Jamaica, there are goats everywhere in the grasses along the sides of roads, reminding us that curry goat is a Jamaican tradition. Some Jamaicans argue that a party is not a real party unless there’s curry goat. We watch a demonstration of curry goat at Bellefield Great House & Gardens, an 18th century plantation that offers a trip into Jamaica’s past.

For recipes, visit www.ciaprochef.com/WCA7

It might seem odd that a tropical country would have a tradition of hot, hearty soups and richly flavored slow-cooked stews, but Jamaicans relish these steamy one-pot meals that are a part of their culinary heritage. Howie’s in Middle Quarters is a showcase for some of Jamaica’s classic stews.

For recipes, visit www.ciaprochef.com/WCA7

It might seem odd that a tropical country would have a tradition of hot, hearty soups and richly flavored slow-cooked stews, but Jamaicans relish these steamy one-pot meals that are a part of their culinary heritage. Howie’s in Middle Quarters is a showcase for some of Jamaica’s classic stews.

For recipes, visit www.ciaprochef.com/WCA7