“June 19, Sir, is a day which, in the minds of the workers, marks a landmark in the history of the working class movement.” – Adrian Cola Rienzi

June 19 is Labour Day in Trinidad and Tobago, a public holiday

Labour Day marks the labour uprising on 19th June 1937 which is generally recognised as the start of the modern trade union movement in Trinidad and Tobago.

From Gov.tt:

Labour Day in Trinidad and Tobago is held annually on June 19th, the anniversary of the day of protest in 1937. This effectively led to the recognition of the modern trade union movement.

Although some Trinbagonians actively take part in small local celebrations, many simply take the day as an extra day for recreational and leisure activities.

In keeping with the no-frills activist spirit of this day I have put together a simple yet flavourful menu.

LABOUR DAY MENU

• Wholewheat Bake (recipe)
• Grated Carrot and Raisin Salad (recipe)
• Pan Fried Snapper with Tomato Salsa (recipe)
• Sarina’s Spicy Ochro/Okra Melee (recipe)
• Coconut Rock Buns (recipe)

KEY PLAYERS IN THE FORMATION OF THE LOCAL LABOUR MOVEMENT

ADRIAN COLA RIENZI From Wikipedia: Adrian Cola Rienzi (born Krishna Deonarine in 1905, died Desh Bandu (National Patriot) on July 21, 1972) was a Trinidad and Tobago trade unionist, politician and lawyer. He founded both the Oilfields Workers Trade Union and the All Trinidad Sugar Estates and Factory Workers Union, and was involved in the establishment of three other trade unions. He was also the first president of the Trinidad and Tobago Trades Union Council, from its foundation in 1938 until 1944. In addition to working for workers rights, Rienzi also worked hard for the rights of Indo-Trinidadians. He helped secure more employment of Indo-Trinidadians in the public service, the right to cremation, the recognition of Hindu and Muslim marriages and the establishment of schools by non-Christian religious groups. Rienzi also served four terms on the San Fernando Borough Council (three as Mayor of San Fernando) and represented Victoria on the Legislative Council from 1937-1944. He then worked in the public service as a Crown Counsel. The Rienzi-Kirton Highway in San Fernando is named partly in honour of him and the Rienzi Complex in Couva also bears his name. • EAST INDIAN – WEST INDIAN: The Public Career of Adrian Cola Rienzi by Dr. Brinsley Samaroo • Adrian Cola Rienzi (National Library Bio)

TUBAL URIAH “BUZZ” BUTLER Trinidad and Tobago’s national labour hero wanted to see what he termed “a better and a brighter day.” Butler was born in 1895 in Grenada. He was a tremendous fighter for human rights and he wanted to educate the workers about their rights. On 19th June 1937, Butler was involved in a major riot at Fyzabad Junction. His dream was to see an independent Trinidad and Tobago, and that came through in 1962. He is remembered for his struggles and was honoured on Independence Day 1976 with the Trinity Cross. Since 1973 Labour Day has been celebrated on 19th June. Butler died at age 80. He is remembered today as a charismatic leader of genuine working class background. He is honoured with a statue in Fyzabad and awarded Trinidad’s highest honour, the Trinity Cross, in 1970. In 1988 the Princess Margaret Highway was renamed the Uriah “Buzz” Butler Highway. • Tubal Uriah “Buzz” Butler on Wikipedia • Tubal Uriah “Buzz” Butler portal site (Trinbagopan.com)

CAPTAIN ARTHUR ANDREW CIPRIANI From National Heroes (site now defunct): Arthur Andrew Cipriani was born in Port of Spain in 1875, the son of white creole landowners of Corsican descent. When the First World War broke out, Cipriani was one of the first West Indians to enlist in the British army; he was also active in recruiting new soldiers to the cause. Cipriani rose to the rank of Captain and Commander of the British West Indian Regiment. Throughout his military career his concern for the welfare of the soldiers under his command never flagged. He campaigned for them to be paid for their services and defended them against the racism of the War Office. He was idolized by his men; on his return home in 1919, he was elected president of the Soldiers and Sailors Union. He was also prevailed upon to accept the presidency of the Trinidad Workingmen’s Association (TWA), the most important working class organization of the time. This marked Cipriani’s entry into politics. Realizing that the fate of the workers depended on who comprised the government, he began his lengthy struggle for adult franchise. Between 1919 and 1937, the TWA was the main vehicle for leftwing ideology in the Caribbean; under Cipriani’s leadership it metamorphosed into the Trinidad Labour Party (TLP), with close links to the British Labour Party. Cipriani’s battle for the vote was partly responsible for the British government’s decision in 1921 to investigate the question of representative government in the colony; the head of the Royal Commission of Enquiry, Major E.F.L. Wood, recommended partial franchise. In Trinidad’s first national election, on February 07, 1925, Cipriani won the Port of Spain seat on the Legislative Council, a position which he retained until 1945. Upholding the interests of the “unwashed and unsoaped barefoot man” against those of big business and government, Cipriani fought tirelessly for workman’s compensation, old age pensions, an eight-hour day, minimum wage laws and compulsory education. He defended legislation to protect trade unions and in 1932 was successful in getting a Trade Union Ordnance enacted by the British government. Cipriani was also active at the municipal level. He was a member of the Port of Spain City Council continuously from 1926-1941, serving as mayor a record eight times. In the City Council, he fought for state ownership of the electricity and telephone companies, and for the election of women to the City Council. Cipriani did not live quite long enough to see his dream of representative government become a reality; he died in 1945, one year before adult suffrage was instituted. Listen to “Captain Cipriani”, recorded by Lord Beginner (Egbert Moore) in 1935 Excerpt: In the Legislative, this is what he do, Got shorter working hours for I and you, Compulsory education, he fought it on, That children should be proud of the land they born, If you get damage on work, They can’t say is through tack, For he has got the Compensation Act, Let’s wish him long life, health and prosperity, Honourable Captain Cipriani

A memorial to Captain Cipriani lies in the heart of the capital’s Independence Square (as shown below) and is dubbed the Cipriani Roundabout. His name is also carried on through the Cipriani Labour College. (There is also a Cipriani Boulevard but I’m not sure if this was named after this Cipriani or another )

This post was originally published June 19, 2007. It has been updated three times since then

April 16, 2013 was the date of the third gathering of The Blogger’s Table. Comprising myself, TriniChow, QD Ross of Bring It To The Table and Corey of Learning Patience, we found ourselves this time at Pêche Pâtisserie’s unassuming Port-Of-Spain location. Opened in 2011 by Chef Khalil Ali (a graduate of Le Cordon Bleu and French Culinary Institute), Pêche has quickly grown into a must-stop location for locals and expats who want to add a touch of Parisian flair to their morning routine.

Already renowned for their artisan breads, pastries and desserts, Pêche Pâtisserie also provides a full breakfast and lunch menu which we were made guest to as part of the tasting. The breads and pastries are baked freshly daily, and while I was there I observed several French patrons coming in for their croissants and palmiers.

With all this talk of bread it seemed only appropriate that our tasting would start with carbs! Two breads were brought out for our review. Paired with roasted garlic cloves bathed in olive oil, it was heavenly in its simplicity (and an idea I have filed away for future entertaining!)

Sourdough foccacia with olive oil, roquefort, cheddar, and fresh herbs

Chewy and spongy I loved this focaccia. The inclusion of cheddar and roquefort imparted a sharpness and smokiness that intrigued without being overpowering.

Olive Fougasse

The hard tanginess of this bread melded wonderfully with the olive oil and roasted garlic cloves. You find yourself reaching for just another slice… just another.. Careful, there’s more to come!

Egg & Smoked Salmon Salad – Boiled egg tossed in roasted capsicum aioli, smoked salmon, mixed greens, Feta, pepper and Parmesan crisp

I knew I would love this salad from the description. Eggs, smoked salmon, feta, parmesan? That’s my number right there! I especially enjoyed the little rosettes that the salmons were formed into

Paneer Salad – East Indian spiced Paneer and greens and Passion fruit vinaigrette

The presentation of this salad immediately made me think of “The Sun King”. Fitting for a French-styled establishment n’est-çe-pas? I love paneer so I expected that it would be the standout component of the dish, surprisingly it was upstaged by an exceptionally brilliant passion fruit vinaigrette which provided much needed sweetness, acidity and moisture. Pêche needs to bottle and sell that as a standalone!

Pêche Pâtisserie offers a quite extensive tea menu however there is one tea which they are particularly proud of, and which you won’t find an extensive description of in their writings. This is their house tea and it is addictively amazing. All I could deduce from our waitress was that it was a proprietary blend of dried flowers and ‘other things’ created by Chef Ali. He’s right to keep it close to his chest as I must have had 3-4 glasses of the stuff at our tasting. It’s definitely going to be my de facto beverage of choice on future visits.

Egg Norwegian –

While the other bloggers dined on oysters, shrimp and lobsters, Péche thoughtfully gave me the option of picking a menu item which met my dietary restrictions. Without a second of hesitation I asked for the Egg Norwegian. It’s a popular item and after reading its description I knew I had to try it!

Before I continue, let me take a second to say something that long-time readers will be familiar with but newer ones may not. When I attend a tasting or festival I’m always looking for ‘that moment’. That moment when a combination of flavours and textures is just so right it jolts me upright. It doesn’t have to be the most technically amazing item, or the most expensive, nor does it mean that I didn’t enjoy or love other dishes. Rather, it’s something that is so new and so different it blows my notions of what I thought was possible with certain ingredients, or it reinterprets or redefines an old favourite in such a way that it feels new again. At Chaud Café it was the French Fries and Salmon Crudo, at Buzo it was the Portobello Fries and Polenta Fritta con Fonduta, and now at Pêche Pâtisserie I experienced my first ‘moment’ with the Egg Norwegian.

Imagine if you will a perfectly poached egg resting on a bed of wilted spinach awash in a thick, glorious slightly spicy Lemon and Paprika Hollandaise sauce. If you then imagine the interplay of these flavours with the slices of smoked salmon, grated Parmesan cheese and Parmesan brulée that also form this dish, then you may -start- to get an idea of what I dived into and emerged more than slightly incoherent

After all this fare I wondered how I could continue, however this was no time to back down. Especially once I realized what was next. Dessert!

Like our previous Blogger Table hosts, Buzo and Chaud Café, Pêche Pâtisserie clearly believes in the adage that we eat with our eyes. It’s a joy to see more and more local establishments giving thought and care to food styling and presentation. I wanted to sit and stare but then I couldn’t tell you the really important stuff, like how it all tasted! So let’s dive in…

Gateau Opera – Seven alternating layers of a roasted almond sponge soaked in an amaretto syrup, house made coffee extract, buttercream and ganache. Finished with cocoa glaçage.

I had been told that the Gateau Opera was another of Pêche’s calling cards. One look and I understood why. She (yes I said ‘she’) reminded me of those goddesses of late 70′s/early 80′s variety shows. All big hair, gold lamé and unbelievably long microphone cords as she descended the prop staircase towards me in a cloud of smoke. I was mesmerised. Would she taste as good as she looked? (OK maybe it’s time to drop the gendered pronouns, LOL). Let’s just say after one mouthful I thought I was having another one of my ‘moments’. In fact if it wasn’t for one other item that I had, this would have been my second Péche ‘moment’ but this remains a very close runner up. Read on!

Blueberry & Saffron Cheesecake – Fresh blueberries and saffron threads encased in Pêche’s version of a New York style cheesecake. Served on an almond pecan streusel base.

I loved the presentation of this cheesecake. It took me right back to childhood memories of Strawberry Shortcake and the toadstools that they would rest against Smooth and creamy, the flavour of blueberry was delightful. Unfortunately, much like the stems of woody mushrooms, the crust which formed the platform for the cake was too dense and thick to cut or enjoy. The only down point in the dishes with which I had been presented.

Chocolat – 60% Belgian couverture chocolate mousse infused with crème de cacao and Grand Marnier ganache placed on an almond sponge soaked in an amaretto and vanilla bean syrup.

Unbelievably light and airy, this Chocolat is like a whisper with the way it melts on your tongue. You’re left to wonder if it was really there after it’s gone (all too soon). Don’t worry, it was

Crême Brulée – French Cream & Tahitian vanilla bean

I love a good Crême Brulée, and this is probably the best one that I’ve had locally. Everything was on point from the presentation to the satisfying crack of the caramelised shell, to the delicate, not too sweet, vanilla infused custard.

Panna Cotta – French cream infused w/Cardamom and white chocolate

I’m warning you upfront, if you are not a fan of cardamom (elychee) run from this dish. However, if like me, you can’t get enough, you’re gonna love it. Not only is the cream infused with the flavour and aroma of cardamom, the top is dusted with cracked cardamom which provides additional bursts of flavour and a textural contrast. I simply adored this dish.

Pavé du Roy
Well here it is ladies and gents, the dish that gave me my second ‘moment’ of the day. Pêche’s Pavé du Roy! Considering the high it created for me, I’m glad it was also the last sampling I had. An old French classic Pavé du Roy is comprised of alternating layers of rum-soaked chocolate ‘biscuit’ and chocolate ganache. The final experience is heady, indulgent, decadent and completely swoon-inducing. Definitely not one to miss if you are a chocolate lover!

Special thanks to the kind staff of Pêche Pâtisserie for graciously hosting us and accommodating our questions, including in-house chef Allan Chase.

Pêche Pâtisserie
45 Picton Street,
Newtown,
Port of Spain,
Trinidad and Tobago

Telephone: 1 (868) 222-8508
Facebook page: www.facebook.com/pages/Pêche-Pâtisserie/120858374609666

Breakfast/Brunch & Lunch — Tuesday-Friday 6:30am-3:30pm; Saturday 8:30am-4:30pm (Reservations Recommended); Sunday 8:30am-3:30pm (Reservations Recommended)

Customer parking at the front of the building, with additional parking located just after the First Citizens Bank parking lot.

Visit the other blogger writeups of this tasting for additional opinions, insights and dishes:
• Pêche Pâtisserie (My Chutney Garden)
• Pull Up A Chair At Pêche: T&T Food Blogger Meetup (TriniChow)
• Blogger’s Table – Pêche Pâtisserie (Learning Patience)
• Pass Back @ Pêche (Bring It To The Table)

Saturday night sees the first local Table Talk Awards here in Trinidad, and I couldn’t be more thrilled! An offshoot of the already established Jamaican extravaganza (now in its 15th year!), the Table Talk Awards seeks to become recognised as a ‘Food Oscars’ for our chefs and their establishments. I will be there so do look forward to next week’s recap and all the winners!

Click the below thumnail to view the complete list of nominees. Are your faves there?

About The Awards:

The Table Talk Food Awards Trinidad and Tobago launched in April 2013, aims
to celebrate and honour excellence in Trinidad and Tobago’s food industry.

The purpose of the Awards is to bring the food industry to the forefront;
highlight its achievements; reward its success; and provide further impetus
for future growth.

The Award categories include “Best Service”, “Best Decor”, “Coolest Bar
Experience”, “Best Lunch Value” and “Restaurant of the Year”.
The panel of Award judges are a cross-section of Trinidadians and
Tobagonians who are all foodies and frequent diners.

For More Information on the 2013 T&T Table Talk Food Awards:

• Official Facebook Page
• Follow them on Twitter
• Follow them on Instagram
• T&T Table Talk Awards Begin (Trinidad Express)

In addition to the awards ceremony you can also get in on the foodie excitement by dining at various local restaurants that are participating in the Table Talk Restaurant Crawl this week (June 11th – June 15th). For a list of their names and offerings visit TriniChow.com’s post.

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