Born and raised on the lively twin islands of Trinidad & Tobago, Cesco Emmanuel discovered his passion for music and the guitar at age 13. He has been a student for more than seventeen years at the Graham Newling Classical Guitar School and is currently pursuing his advanced studies with the Associated Board of the Royal Schools of Music, London (ABRSM).

His first taste of band life came at 16 with the heavy metal cover band – Warhead. By 18, he formed the original progressive/alternative band Brothers Grimm. He was a founding member in the cover band – FLIPSIDE that won the first edition of the Anchorage Pop Music awards (1996) but left soon after to continue creating music.

Big Eyed Grieve (an avant-garde, experimental unit), formed in 1996 played on for seven years. Sadly, just as the band were about to record their first studio album, their equipment was stolen. The band never truly recovered after that tragedy, but played a reunion show on Jan 1st, 2005. A live recording was later released in Dec, 2011.

In July 2003, Cesco showcased his solo material from his debut EP ‘One Man’ at the ‘Acoustic Anti-Pop Nite’ in Trinidad.
In September of that year he migrated to Canada to further his musical pursuits. He joined Toronto-based psychedelic band CHLORINE DREAM for most of 2004. On the solo front, two other EPs quickly followed: 2004′s ‘One Man & His Guitar’ and 2005′s ‘The April Morning Sky Sessions’. By late 2004, he had formed his own experimental band in Toronto – BOUND. Their debut album ‘Across the Shoreline’ can be heard at www.myspace.com/thebound

Cesco tours with Canadian Calypso/Reggae outfit – Kobo Town. Check out HYPERLINK “http://www.kobotown.com/”www.kobotown.com. To date the group has appeared on CBC’s ‘Big City, Small World; Sounds of the Season; Metro Morning; Here and Now’ and Toronto’s own ‘Breakfast Television’ on CP24. Travels include all across North America and Europe, most notably performing at the Montreal Jazz Festival ( July 2007), the Brooklyn Academy of Music, NY (April 2008), Berlin’s Wassermusik Festival (July 2009) and Nurnberg’s Bardentreffen Festival (July 2009 & 2012).

Cesco’s day gig currently involves running a guitar program in his native land – Trinidad, and performing with his power trio – THe SONic REVIVal PROJect. Their self-titled debut album (July 2010) is available at www.reverbnation.com/thesonicrevivalproject

His first full-length solo acoustic album – ‘Side One: Journey Within’ was released May 2012. You can get a copy at www.cdbaby.com/cd/cescoemmanuel”

Cesco also composes for film. His latest work can be heard on the 3-part documentary series- ‘Inward Hunger’ – The story of Eric Williams ((2011) – Winner – Best full-length feature film, T&T Film Awards, 2012); the documentary short – PAN! (2010) and the short film – A Story About Wendy (Official Selection at the Trinidad & Tobago Film Festival 2012).

You can find all the musical projects he’s ever worked on at www.cescoemmanuel.bandcamp.com/

Have a Listen!

FIVE QUESTIONS WITH TRINIGOURMET

TG: Who are some of your favourite musical acts?
CE: RUSH, The Police, John Williams, Soundgarden

TG: When at home, what do you like to eat?
CE: Curry mainly, a good Macaroni Pie and Stew Chicken, Lasagne

TG: If you could only cook one thing for the rest of your life, what would it be?
CE: Thai Food

TG: What are your three favourite local restaurants of the moment?
CE: Well…..I don’t go out that much….but I like Hakka, Jaffa and Tiki Village

TG: If you won the lottery and could give $1 million USD to a single cause which would it be, and why?
CE: World Vision, because they’re helping to build a new life for millions of children around the world.

Watch Cesco perform “Green” and “Bittersweet” on Episode 9 of “Sweet Han’: Caribbean Cooking with Sarina”!

Green beans and garlic are a classic French combination that I re-interpreted, using the very Trinidadian staple of bodi, on Episode 10 of “Sweet Han’: Caribbean Cooking with Sarina”. Also known as yard long beans, locally bodi is more traditionally curried or prepared in tomato-based sauce. This preparation however is one that is surprisingly delicate and really allows the true flavour of the bodi to take center stage.

From Wikipedia:

Vigna unguiculata subsp. sesquipedalis is a legume cultivated to be eaten as green pods. It is known as the yardlong bean, bora, long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. Despite common name, the pods are actually only about half a yard long; the subspecies name sesquipedalis (one-and-a-half-foot-long) is a rather exact approximation of the pods’ length.

This plant is of a different genus than the common bean. It is a vigorous climbing annual vine. The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China. A variety of the cowpea, it is grown primarily for its strikingly long (35-75 cm) immature pods and has uses very similar to that of the green bean. The many varieties of yardlong beans are usually distinguished by the different colors of their mature seeds.

Watch me make Bodi in Garlic Sauce on Episode 10 of “Sweet Han’: Caribbean Cooking with Sarina”!

Bodi (Yard-Long) Beans in Garlic Sauce
serves 6

Ingredients:

1 lb green beans (chopped into halves) or bodi (yard-long beans), chopped into 1-inch pieces
1/2 cup butter or margarine
1/2 cup ginger wine
4 garlic cloves, finely chopped
2 tsp fresh thyme (or 1/2 tsp dried thyme)
1/2 tsp black pepper
Salt to taste

Method:

1. Melt the butter (or margarine) over low heat
2. Add thyme.and garlic and sauté for 1 minute.
3. Add bodi, salt and pepper and wine. Cover the pan and simmer the green beans for 10-12 minutes, stirring occasionally and adjusting seasoning if necessary.
4. Remove from heat and serve.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated

Through the years I’ve made no small secret of the fact that cassava is one of my favourite local ingredients. Starchy and viscous it lends easily equally well to savoury and sweet applications, yet outside of cassava pone, most people don’t think of other ways to incorporate this tuber into desserts. Hopefully, my recipe for this chocolate vegan pudding will change all that!

Cassava’s viscous qualities naturally thicken this pudding, no need for double boilers or separating eggs! It’s practically foolproof Use the best unsweetened dark chocolate that you can get your hands. Trinidad cocoa bars are my go-to and my choice over and over again is a local brand called Carlos. If you have a sweet tooth you definitely want to use Cream of Coconut, however if you wanted a more muted finish feel free to substitute sweetened coconut milk.

For an extra-special finish, pair it with a Tawny Port, such as Warre’s. Sublime!

Watch me make my Vegan Chocolate Cassava Pudding on Episode 8 of Sweet Han’: Caribbean Cooking with Sarina!

Chocolate Cassava Pudding
Inspired by a recipe from Jon the Chef at ow.ly/hVTjl
Serving Size: 4

Ingredients:

1 ½ cups cassava, cubed
2 cups chocolate almond milk
¼ cup sugar
1 14-oz tin cream of coconut
½ cup bittersweet chocolate, grated
¼ tsp salt
4 dashes Angostura bitters

Directions:

1. Blend cassava with ½ cup chocolate almond milk until liquified.
2. Pour liquid into a medium saucepan with remaining chocolate almond milk over medium heat until it’s a slight simmer.
3. Ad sugar, coconut cream and salt.
4. Reduce heat to low, whisk constantly until mixture thickens (approx. 15 minutes).
5. Whisk in chocolate and bitters.
6. Remove from heat.
7. Serve garnished with added grated chocolate and dessicated coconut.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated

Tonight is the 13th episode of “Sweet Han’: Caribbean Cooking with Sarina” and one of my joys has to be sharing with the world the wealth of musical talent we have here in Trinidad & Tobago. I say ‘the world’ but I include locals in that as well as many of them have thanked me for opening their eyes to a diversity of expression that they didn’t know existed here on home ground. I can’t take all the credit as the talent pooled for the show to date has come not only my own inquiries, but also the efforts of Jason Bodden (TriniGourmet’s Online Community Manager) and Navid Lancaster (composer of the Sweet Han’ theme song and Musical guest on Episode 2). This week’s guest was one of those finds that I myself would not have known of, if not for Navid. From the minute I listened to his clips I was blown away, and I’m sure you will be too!

From “Let’s Make Music with Dean Williams (Fête de la Musique Trinidad & Tobago)

fetedelamusiquetnt.wordpress.com/2012/06/07/lets-make-music-with-dean-williams/

A soul apart – Williams gives his fans a plethora of sound, song, and culture.  Exposure from birth to varying artistes, like Hugh Masekela, Jimi Hendrix, Beethoven and Mongo Santamaria, developed Williams into an engaging performer, who is able to transcend the need for words and speak the unwritten language of musically connected souls that defies borders and boundaries.

It is clearly his natural tendency to follow his inner instincts that has honed his ability to successfully experiment with musical waters yet untested. World Beat Jazz, with its eclectic mix of musical fusions seems to be tailor made for the natural sound that pours out of Williams.

He continues to be a respected influence to not only his peers but also the next generation of guitarists, who habitually seek out his recorded works, this insightful teacher needs only to be asked, as he has been freely sharing his musical knowledge with other. Six days per week, Williams trains amateur musician on classical and electric guitar.

Having established his playing skills, as being the lead guitarist in bands such as, Xtatik, 3Canal and Destra since 2006 and living the life of a highly sort after studio and touring musician performing with local and foreign artistes (including Sean Paul and Wyclef Jean) while dabbling as a composer/producer on the side one wonders what is left for him to accomplish.

Read the full profile: fetedelamusiquetnt.wordpress.com/2012/06/07/lets-make-music-with-dean-williams/

Dean On Social Media

www.facebook.com/Triniguitarman

www.thejazznetworkworldwide.com/profile/deanwillliams

FIVE QUESTIONS WITH TRINIGOURMET

TG: Who are some of your heroes/role models? Why have they touched/inspired you?

DW: My mum, Ghandi, Wes Montgomery (American Guitarist). Each have done a lot with their lives and their talents from a young age and even when they became mature.. That impressed a lot upon my life

TG: Did you cook growing up?

DW: Yes my mum taught all the boys to cook

TG: What is your favourite dish to prepare?

DW: I love to cook curry chicken, channa/aloo (chickpeas/potato) and white rice

TG: What is your funniest kitchen incident?

DW: Hurriedly pouring hot oil into a plastic cup once… Guess what happened to the cup?… it shrunk!

TG: What are your three favorite restaurants of the moment?

DW: My Kitchen, Angelo’s, Buzo

Watch Dean Williams perform on Episode 13 of “Sweet Han’: Caribbean Cooking with Sarina”!

This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by taking a ‘virtual’ trip to another multicultural island oasis, that of Hawaii, where my best bud and culinary whiz Lynn Li is located.

Lynn will be making my recipe for Trinidad Carrot Punch as well as her own take on two Hawaiian desserts. I can hardly wait!

Joining us on-air will be Trinidadian jazz guitarist Dean Williams who’ll be sharing two original compositions with us!

The Menu:

• Trinidad Carrot Punch – ow.ly/jSp03
• Butter Mochi – ow.ly/jUUbG
• Daifuku Mochi – ow.ly/jT02n

Tune in tomorrow night 8 p.m. EST for the 13th episode of “Sweet Han’: Caribbean Cooking with Sarina”! The live stream will be posted on my Twitter, Facebook, and G+ accounts and on www.youtube.com/TriniGourmet

For past episodes of “Sweet Han: Caribbean Cooking with Sarina” visit ow.ly/g10m1

This easy and versatile cocktail will wow your guests who will try to understand where the chocolate flavour comes from. Yes there is a touch of creme de cacao, but the real revelation is the melding of port wine (I recommend using a tawny port) and milk to create a smooth drink that mimcs the look and taste of melted chocolate.

Watch me make Chocolate Punch on Episode 7 of Sweet Han’: Caribbean Cooking with Sarina!

Sarina’s Chocolate Punch Cocktail
Adapted from the “Angostura Bitters Drink Guide 1908 Reprint: A Little Tiny Bar Book Made Big”
Serving Size: 1

INGREDIENTS:

2 tsp agave syrup
½ cup tawny port
1 tbs creme de cacao
½ cup milk

METHOD:

1. Combine and serve chilled or over finely crushed ice

I’ve been a fan of electronic soul artist Kattronique for many years now, so it was with great pleasure (and surprise!) that I received a message from her expressing interest in appearing on Sweet Han’, sent the same time that I had also sent an invitation to do exactly that via social media! (cue Twilight Zone theme)… Several weeks later and I’m happy to announce that she will be tonight’s musical guest

ABOUT KATTRONIQUE

This unyielding musical rebel will surprise you with her ever-changing, experimental sound, encompassing multiple flavors within the spectrum of electronic music. Her ‘soul’ mission today is to infect your willing ears with musical happiness.

Real name Sherezz ‘Rezzie’ Grant, she began composing electronic music at the age of 17. “I used to write poems and stories when I was younger, and I realized that that original passion, coupled with my appreciation for classical music, dictated the original direction of my music. I wanted to take my listeners through a journey and give them a truly unique and fluid listening experience,” she says. Through her own journey, she dabbled with trip-hop/hip hop, jazz music and 80′s music. She additionally sought inspiration from astronomy and science fiction.

Most recently, Kattronique has been taking on new challenges and expanding her talents as not just an artist/producer, but also as a remixer. She took part in a remix competition on IndabaMusic.com from Ivy, a NY-based indie band. The song she remixed was their recent single ‘Lost in the Sun’. Not only was her remix  voted the 5th most popular out of 307 entries, but she also got an honourable mention from the band and thus recognition for her efforts. Not long after that, she added to her accomplishments the fortune of composing the score for an Animae Caribe 2012 award-winning animation from an up-and-coming animator, Shane Paul Young Sing, for his work entitled ‘Boxer Briefs’.

While she has been working on her new album, Kattronique has continued to experiment and innovate with her music, but hopes to exude more of the emotional and romantic side to her. She says, “There’s something about emotional music that makes it linger on inside you, that, once it touches you, you won’t ever forget it. That’s really what I want to do: to make unforgettable music.”

Follow Kattronique on Social Media!

Website: kattronique.com
Facebook: facebook.com/kattronique
Twitter: twitter.com/kattronique
Soundcloud: soundcloud.com/kattronique

FIVE QUESTIONS WITH KATTRONIQUE

TG: Who are some of your favourite musical acts?
K: Some of my favourite musical acts have been Bjork, Radiohead, Sigur Ros, Radio Dept and most recently, Sepalcure. Out of all of them, I find Bjork and Radiohead to have had the most influence on my style of music. If you’ve never heard of them, well they’re both electronic acts, and they’ve produced some very expressive, often avant-garde music. Since I began making music in 2007/8, their music has been constant inspiration to me to keep experimenting, keep articulating the emotions from my soul, and keep creating adventurous soundscapes. One song I’d recommend from Bjork is ‘Unravel’, while one from Radiohead is ‘In Limbo’.

TG: When at home, what do you like to eat?
K: I really like my belly so I eat just about anything! I’m leaning more towards saying I like eating a plate of callaloo, coo coo and fried fish (with some ketchup and chunky pepper sauce on the side of course!) or eating something I prepare very well: salmon with penne pasta.

TG: What’s the most romantic thing you’ve done for someone?
K: I wrote a song! When my boyfriend and I started dating, his birthday was coming up and I wanted to make a song that I thought reflected my impression of us (an impression that still thankfully stands): young-at-heart, silly and carefree. That song’s called ‘A Martian Stole My Heart’ and you can hear it here: www.last.fm/music/Kat Hennessy/_/A Martian Stole My Heart. He was really touched when he heard it!

TG: What are your three favourite local restaurants of the moment?
K: I’ve been a regular at Ruby Tuesday’s since 2007: mmm, just can’t get enough of their BBQ Chicken Tenders! It’s just great for a spontaneous lime: whether dining with friends, drinking with friends (I’ve kind of lost the taste for alcohol lately though) or just a late dinner with a significant other. Second is Sonata on the corner of Murray and Ariapita. I was introduced to Korean delicacy through Korean dramas, so I couldn’t wait to try Sonata’s food once they opened (mmm, mashittda!). I also love a good pizza, and I’ve found La Cantina to have the best pizza I’ve ever had thus far. I fell in love with them during a romantic getaway in Tobago, and now that they’re open in Trinidad I can deepen that love!

TG: Where do you see yourself 10 years from now?
K: Primarily I’d like to still be making music and hopefully touring or collaborating with other artists (both local- and foreign-based). My boyfriend and I have also considered opening our own record label/studio/musical retreat resort in Trinidad/Tobago. I’d really like to be an entrepreneur; I’m very into fashion and scents so I see myself having my own fashion/jewelry/perfume line (or maybe all three!) And because I’d like to promote the use of natural hair & beauty products and working with/loving one’s natural hair, I’d like to also have a business centred around that desire of mine.

Oh, and of course, regarding leisure time, I see myself jet setting around the world with my wonderful boyfriend. The Mediterranean is one dream destination of ours *smile*.

Watch Kattronique perform “Sol Bonito” and “Beautiful Light on the 12th episode of “Sweet Han’: Caribbean Cooking with Sarina”!

www.youtube.com/watch?v=uBts6NBD94

Coconut sweet bread is a fond childhood memory for many people of Caribbean origin. Sweet and crumbly it took many attempts for me to develop this recipe which recreates the versions from my youth which have become rarer and rarer to find. One doesn’t usually think of sweet bread and entertaining but when paired with other tropical flavours there is no reason why it can’t form the end piece to an elegant meal. The key is to serve it still warm, fresh out the oven! That’s exactly what I’ll be doing tonight on Episode 12 of Sweet Han’: Caribbean Cooking with Sarina!

The Menu: (recipes coming soon!)

• Olive Salad
• Penne in Sundried Tomato Cream
• Spinach in Coconut Sauce
• Coconut Sweet Bread with raw Banana Softserve and Salted Caramel Syrup

Wine Pairing Notes: This time around I’m going to give a Reisling a try. I’m thinking that its sweeter notes will accentuate the coconut flavours on this week’s menu. Will report back!

UPDATE! The Riesling was a wonderful complement to the menu as I had imagined. This time around I went with a Yellow Tail Reisling. It was very refreshing, slightly fruity, with just a hint of acidity. Middle of the road in memorability, I am ready however to branch out now and try something that I think would be more distinctive in profile. Next on my list of Rieslings to try? Jacob’s Creek. Stay tuned

Visit the event page for more details/photos and watch the replay below!

www.youtube.com/watch?v=uBts6NBD94

For past episodes of “Sweet Han: Caribbean Cooking with Sarina” visit ow.ly/g10m1

Isn’t alchemy amazing? On Episode 5 of “Sweet Han’: Caribbean Cooking with Sarina” Trini food blogger QD Ross of “Bring It To The Table” mentioned a concoction called a ‘liquid cheesecake cocktail’ that was amazingly enough dairy-free. Even more surprising, it only required two components. Seriously? I thought he had to be pulling my leg. But, it really works! You really think you are drinking liquid cheesecake! This elixir is best enjoyed ice cold and it’s deceptively strong so I’d serve it in shot form

Q’s Liquid Cheesecake Cocktail
Source: QD Ross, food blogger “Bring It To The Table”

1 part vanilla vodka
1 part cranberry juice

It doesn’t get simpler than this people!

On March 5, 2013 I was thrilled to participate in Zagat’s roundtable launch of The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes. Written by Todd Gray and Ellen Kassoff Gray (owners of Washington D.C.’s ‘Equinox’ restaurant) they call it “a story of love and lox”.