The Culinary Institute of America

In Jamaica, Africa meets up with Spain and England to create a vibrant cuisine. The Maroon peoples, the escaped slaves of the Spaniards who headed for the Blue Mountains when the English arrived, created what is today’s jerk, and the English Cornish pasty is a close cousin to Jamaica’s classic street treat, the meat patty.

For recipes, visit www.ciaprochef.com/WCA7

Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats.

For recipes, visit www.ciaprochef.com/WCA7

These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. And the grilled kebabs suit the “street cart” way of dining that consumers are embracing today.

Recipe at: http://ciaprochef.com/grapes/recipe25/

These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. And the grilled kebabs suit the “street cart” way of dining that consumers are embracing today.

Recipe at: http://ciaprochef.com/grapes/recipe25/

Fresh grape juice with a hint of lavender soda is a refreshing beverage option. Omit the lavender for kids and add a splash of gin for the grownups.

Recipe at: http://ciaprochef.com/grapes/recipe17/

Fresh grape juice with a hint of lavender soda is a refreshing beverage option. Omit the lavender for kids and add a splash of gin for the grownups.

Recipe at: http://ciaprochef.com/grapes/recipe17/

Grapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dishes. This North African-inspired Chicken Tagine pairs sweet and cooling grapes with spices such as cinnamon, ginger, tumeric and cayenne. By adding roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight.

Recipe at: http://ciaprochef.com/grapes/recipe18/

Grapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dishes. This North African-inspired Chicken Tagine pairs sweet and cooling grapes with spices such as cinnamon, ginger, tumeric and cayenne. By adding roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight.

Recipe at: http://ciaprochef.com/grapes/recipe18/

Pairing traditional Mexican flavors with grapes and brie make these quesadillas a delicious play on sweet and heat. The fresh grapes provide the sweet component and appetizing element of surprise that balance the hot jalapeños in the quesadilla. The green grape and arugula salad can be served as an appetizer or entrée.

Recipe at: http://ciaprochef.com/grapes/recipe12/

Pairing traditional Mexican flavors with grapes and brie make these quesadillas a delicious play on sweet and heat. The fresh grapes provide the sweet component and appetizing element of surprise that balance the hot jalapeños in the quesadilla. The green grape and arugula salad can be served as an appetizer or entrée.

Recipe at: http://ciaprochef.com/grapes/recipe12/