Jerk, Seafood, and Vegan Fest 2018!

Jerk, Seafood, and Vegan Fest 2018 took place September 8-9, 2018 and highlighted some of the best international and local culinary traditions and new directions in fresh food. The New Park 540 in the South Loop (2400 S. State) was home for the delicious smoke smells of jerk, fish and shrimp for the seafood lovers, and refreshing Caribbean drinks and desserts…and to top it all great entertainment from local and international artists. Also, for the first time, vendors presented their fare to a judging crew the “TasteBuddies” to decide the best in Jerk, Seafood, and Vegan food. Hard to pick winners among the stellar row of vendors all preparing their food with love, authenticity, and great taste. And the winners are……..Winner in Jerk Category: Irie Jerk Bar and Grill located on 3404 N. Clark Street; in Vegan Category: These Wingz; in Seafood, everybody's favorite Lawrence Fish and Shrimp. The judges also gave special mentions for the Rasta Love Rum Punch made with Over-Proof white rum found at the main bar smack in the middle of the festival grounds, Mom's Jamaican Rum Cake from West Indies Bakery, and the refreshing "Watermelonade" and Banana pudding from the Bougie Melon! Kids and adults alike loved the StyleZ Caribbean Snack Shop located on the south side of Chicago for Best Variety of island munchies, cool drinks, breads, and patties! The festival was a foodie’s paradise, but also the occasion to reflect on culture and history carried through food and also to learn about new nutritional trends such as the vegan lifestyle.

Jerk

Jerk style cooking is a national Jamaican treasure. Meats such as chicken and pork are dry-rubbed or marinated using a spicy mixture of allspice, Scotch bonnet peppers, thyme, ginger, scallions, just to name a few ingredients, and then grilled (over pimiento wood, hardwood charcoal, or other).

Jerk cooking was originally developed by escaped African slaves (Maroons) who sought refuge in the impenetrable Jamaican mountains. Along with some of the native Indian populations which they joined, the Maroons used heavy spiced marinades and rubs to conserve meats, incorporated and innovated some of the smoking techniques of the native populations. Jerk thus carries the spirit of resistance, adaptation, and cross-cultural exchange which make the land and its people unique and as “fiery” as the taste of jerk. (Dr. E.D. Norris)

Vegan

Many people think “rabbit food” when they hear “vegan” – bland, boring salads. What many don’t realize is that practically any dish and cuisine can be made vegan – from Soul Food, Caribbean, West African, Mexican, Italian, Peruvian, etc. - you name it, it can be made vegan.

“Vegan” means that no animal products are used to prepare the food – no meat of any kind (no beef, fish, pork, lamb, poultry, etc), no eggs, no dairy, and no foods obtained via the harming/use of animals (e.g, no honey, palm oil). There are so many other foods available that you truly won’t even miss it!

Vegan cuisine blends a variety of grains, beans, vegetables, fruits, nuts/seeds and spices to create the most amazingly delicious, filling and nutritious dishes that will appeal to any palate. Vegan meals not only can keep you healthy, they’re also environmentally and ecologically friendly. (N. Santiago, MD)

Food judges for the event: Dr. Evelyne D. Norris (Chief Judge), Darcy Butler Levy (Madhatter Promotions), Ann Rucker, Natalie Santiago, M.D., Larry Williamson, Gale Liebman, Joseph McCord, and Corey Bless (Corey Bless Production).

Bon Appétit at JSV!
Article contributed by E.D. Norris, N. Santiago, and Darcy B. Levy