Q & A
What are some Jamaican holiday dishes, and why are they served this time of year? One of the biggest holiday staples in Jamaica is actually a drink called Sorrel; think of it as aspiced iced tea with flavors such as allspice or cinnamon. Add a little rum and you have the perfect holiday drink.
You’ ve attended the James Beard Foundation’ s Chefs Boot Camp. Can you explain what that experience was like? The boot camp was very inspiring and eye opening. It was enlightening to see how much influence we have as chefs when it comes to the change needed in our day-to-day lives.
What charities are you involved with? Locally, I have built great relationships with organizations like Toni’ s Kitchen, Montclair Community Farms and Soaring Scholars. In October, I participated in the huge 10-year anniversary of New York City Wine & Food Festival, where benefits go to the Food Bank for New York City and No Kid Hungry charities.
SALMON BURGER BOWL
BLACKBEANBURGER
COD CAKE
Why do you feel it’ s important to introduce healthy food to children at school? From the time we’ re introduced to food at a young age, we begin to create habits. The earlier we can start to create healthy eating habits, the better. It will have a positive outcome on so many different aspects of life.
What do you do in your spare time when you’ re not cooking / inspiring the public to eat healthier? Other than just spending time with my family, I’ m a big movie fan. Or I take a walk with my camera in hand; I’ m really into the visual arts.
What are your favorite places to eat in the South Orange area? As someone who grew up in South Orange, there’ s a certain nostalgia when it comes to Village Pizzeria, El Greco Pizza and Bunny’ s. But if we’ re just talking dinner, it would have to be between Above and
Papillon 25. Those are the two eateries in town that Ifrequent the most. To me, the South Orange food scene is missing a little something in terms of diversity of cuisines, which is why I’ m strongly considering the town as the perfect landing spot for another location. ■
“ I APPROACH ALL INGREDIENTS IN DISHES FROM A SENSE OF CURIOSITY— GIVING THE INGREDIENTS THE RESPECT AND THE PLATFORM TO SHINE.”
KWAME WILLIAMS
FOOD: COURTESY OF KWAME WILLIAMS
36 HOLIDAY 2017 MILLBURN & SHORT HILLS MAGAZINE