2017 Boston JerkFest Chef Demos
Boston JerkFest will showcase local Chefs with our Chef Demo sessions. Chefs compete for bragging rights as the 2017 winner of the Jerk Cook-off and more! Other demos will feature a variety of hot products featured at the festival. Our Community Partners for the Boston JerkFest Chef Demo Stages are Northwest Atlantic Marine Alliance (NAMA), Gloucester, MA and World Farmers, Lancaster, MA.
Northwest Atlantic Marine Alliance (NAMA) – NAMA is a fishermen-led organization building a broad movement toward healthy fisheries and fishing communities. We build deep and trusting relationships with community based fisherman, crew, fishworkers and allies to create effective policy and market strategies.
World Farmers – World Farmers’ mission is to support small farmers in sustainable agricultural production and successful marketing practices to connect culturally relevant produce to viable markets. World Farmers provides mentoring, training, and hands-on assistance when working with each farmer to build the capacity needed to operate individual farming enterprises. We enact our mission through various initiatives, the most prominent of which is the Flats Mentor Farm program.
2017 Boston JerkFest Chef Demo Schedule, June 24th
Session 1 with Emcee Rose Arruda:
11:00 – 11:30 am Who Fishes Matters by Northwest Atlantic Marine Alliance
11:30 -12:00pm Chef Demo- Drunken Crab
12:15 – 2:15 pm Seafood Throwdown!
Witness our Seafood Throwdown at its finest and bring a friend to see if you can name the MYSTERY FISH? Come and listen to the sizzle of the seafood and the voices of your community and observe our community Chefs throw it down, Jamaican style.
Ivy Lawson, Owner of Iveeys & 2016 Vermont JerkFest Seafood Throwdown Champ
Chef Ricardo Monroy of Haley House Cafe, Take Back the Kitchen
2:15-2:45 pm: Ethnic Crops in MA by World Farmers
THE SEAFOOD THROWDOWN CHEFS
Ivy Lawson, Owner of Iveeys & 2016 Vermont JerkFest Seafood Throwdown Champ – Ivy Lawson is the founder and CEO of Logwood Company, LLC, DBA Ivyees “Everything Honey.” Ivy has called herself a “Bee Enthusiast” but she’s also known as the original “Queen Bee.”Ivy’s root is from the island of Jamaica. Because of the rich bauxite soil in Jamaica, vegetation grows in abundance for bees to pollinate and creates the best tasting honey. Ivy felt she found the perfect place to pursue her dreams.In 2008 she moved her family to Jamaica where she began bee farming. From this operation she produces 3 to 4 distinctive pollination varieties of all-natural organic honey available for sale to premium organic retailers. As part of a natural progression Ivyees “Everything Honey” has expanded it’s business into making healthy products using honey and it’s derivatives. These products includes hair, face and body care as well as condiments such as honey jerk and BBQ seasonings, salad dressing and chutneys. Ivyees hair, face and skin care line are currently being vetted by Whole Foods, and Target, Cambridge Naturals several other specialty body and wellness stores.
Chef Ricardo Monroy of Haley House Cafe, Take Back the Kitchen – Chef Ricardo has worked locally and internationally as a chef and cooking instructor for more 14 years. Born and raised in Guatemala City, Ricardo has always loved discovering new things and has never been afraid to take risks. By the age of 17, he owned his own cevicheria called Nerina. A few years later, he moved to Europe and began an 8-year adventure. While in Switzerland, he was the head chef at Treibhaus Luzern, a youth and cultural center. During his time there, the Lucerne Cultural Scene honored him and his teamed as the “Best Cultural Kitchen of Lucerne.” After many years abroad, he moved back to Guatemala, and spent time working and travelling throughout Central America. But the travel bug bit him again, and he decided to move to Boston for his next adventure. While working at a few restaurants he started volunteering in the Haley House soup kitchen. A few months later, he was invited to be one of the chefs for Haley House’s Bakery Cafe’s Saturday evening pay-what-you-can meal (Community Tables) in Roxbury. He also recently joined the team of chef-instructors in Haley House’s Take Back the Kitchen (TBK) cooking program for youth, as well.
Session 2 with Emcee Rose Arruda:
4:30 – 5:00 pm Ethnic Crops in MA by World Farmers
5:00 – 7:00 pm Jerk Cook-Off!
Sponsored by W0rld Farmers, the Jerk Cook-Off will feature two Chefs will vie for bragging rights for the 2017 Jerk Cook-Off Champ. Each Chef will receive a mystery box of local ethnic produce grown right here in Massachusetts by farmers of World Farmers. The Chefs bring their special home made jerk sauce and will create delicious plates for the judges and audience to taste. This year’s dish is vegetarian.
THE JERK COOK-OFF CHEFS
Chef “Ras Skills” Mills – 2016 & 2015, Seafood Throwdown & Jerk Cook-off Chef Champ- Born in Montego Bay, Jamaica, Chef Mills was raised with an appreciation for fresh produce, herbs and spices, farm raised meats, and wild caught fish and seafood. Today Chef Mills incorporates these culinary values, traditional Jamaican recipes, and a new school flare, to produce award winning dishes that have been the subject of newspaper articles and word of mouth praise. A vegetarian background has led Chef Mills on a journey to elevate the view of the vegetable as more than just a side dish. Chef Mills is an alumni of the culinary program at the New England Center for Arts and Technology (NECAT). He is 4 time winner of the Boston JerkFest champ and 2 time winner of the Boston Seafood Throwdown. The People’s Choice Jerk Chicken (2012), Haley House Bakery Iron Chef (First Champion) (2012), Second Place in the Food Project Cook Off (2012), Outstanding Achievement Award (Haley House Bakery 2015), Exemplary Citizenship Award and Commitment to the Community (Boston City Council 2015), and Best Vegan Chile (Dorchester Chile Cook Off 2015) awards are among the recognition Chef Mills has garnered in his short time in the culinary industry.
Chef Samantha Grimsley – Born in Boston Mass she prides herself as a foodie and home chef who recently retired after 20 years of working for a Type Foundry to follow her passion of cooking, after living in a mostly Asian community for a many years with no major groceries stores she learned to work with what was readily available which included a variety of fresh fruits, vegetables, seafoods and spices, Samantha incorporated these fresh ingredients into creative meals for her friends and family always introducing them to new dishes. Her dream is to one day have a small family style restaurants serving a variety of foods and desserts.
Emcee Rose Arruda -Rose Arruda is the Urban Agriculture Program Coordinator for the Massachusetts Department of Agricultural Resources. She is also the state coordinator for the National Food Day campaign. As a former community organizer, caterer, and farm girl, with a love/hate relationship with politics, she naturally finds the common denominator that brings groups together to further the work at hand.
Kaidi Grant & Christopher Martin Grant – Founders of Fort Hill Jerk Chicken Simply put, we are a Jerk-loving, world-traveling duo- a Boy with British Jamaican Roots and a Girl with British Guyanese Roots who live in the Fort Hill section of Roxbury. Most people know us as simply: Chris and Kai. We have been married for 25+ years and have four amazing sons and two grandsons named Elias aka “Boogie” & Mikias aka “Brown Bear.”
Chef Nadine Nelson, Global Local Gourmet – Global Local Gourmet offers one of a kind epicurean events. Our chefs are connoisseurs of all things food and teach customized hands-on and demonstration cooking experiences and culinary tours to the novice cook and seasoned gourmand. Our menus support local, sustainable, and regional cuisine with an international sensibility. Classic techniques, chef’s secrets, global wellness, cultural etiquette and the art of entertaining, are shared in our unique, informative, and tasty programs. Not only will you leave our events with a full stomach, you will gain a couple of friends, recipes and resources to recreate the occasion, and the confidence to know every meal can be a feastful celebration.