• Orchid Hill Drive - Jerk cooking is an authentic Jamaican way to cook meat. Whether it is pork, chicken, beef or fish, the meat is seasoned and slowly cooked over an open fire or on a barbecue grill. The seasoning is made up of local/regional spices like scallions, onion, thyme, pimento (all spice), cinnamon, nutmeg, peppers and salt. The first taste of jerked food is hot with pepper, and as you eat the flavors of all the other spices mingle in your mouth giving an explosion of stunning flavor. It is for this reason why all the other islands have adopted Jerk.

Jerk is now viewed as a regional food, and everyone has their own special recipe to make jerk seasoning. In Nicole’s class, Nicole will introduce you to all the jerk spices, provide a history about jerk, and discuss the various ways jerk seasoning can be used to give your food its own West Indian style when you return home.

Once lunch is ready, guests will enjoy eating on our large veranda overlooking the Caribbean Sea (and the hummingbirds that frequent our orchids).

• Vegetarian options are available upon request.

• Meals, drinks, and recipes as per itinerary
• Snacks
• Lunch
• Dinner
• Tea and coffee
• Alcoholic Beverages

• Hotel/Port pickup and drop-off
• Transportation to/from attractions

• Coconut Crisps and/or Green Plantain Chips with Pineapple Salsa - This starter is served in all four classes and is sometimes replaced with Cassava Chips.
• Jerk Chicken (or Tofu for vegetarians) with Grilled Pineapple - Dish is also served with Jerk Sweet Plantain Tostones, Red Beans and Rice in Coconut Milk, and a Garden Salad
• Coconut Custard Tarts - Rich, tasty, and one of our most popular desserts. It is served with our Coordinating Curry, Jerk and Seafood classes.

Jerk cooking embodies the true essence of Jamaican culinary arts. It pairs well with a wide array of proteins such as pork, chicken, beef, or fish, each one carefully seasoned and gently cooked over a blazing open flame or a searing barbecue grill.

The term ‘Jerk’ encompasses various regional spices like scallions, thyme, all-spice or pimento, and cinnamon. The initial taste of jerk cuisine is a fiery punch of pepper, but, as you dig in, the other spices come to life, creating an explosion of spectacular flavors. Given its unique taste, it’s no surprise that other islands have adapted the jerk seasoning to their cuisine.

Currently, Jerk is perceived as a regional speciality, with everyone boasting their own unique formula for jerk seasoning.

Nicole will guide you through the myriad of jerk spices and their history and elaborate on the diverse ways jerk seasoning can be incorporated to instill a taste of West Indian cuisine into your dishes back home.

This course goes beyond discovering new taste profiles. It entails having fun cooking with newfound friends within the comforts of a West Indian dwelling, with a spectacular view of the Caribbean Sea that serves as the backdrop!

• Children must be accompanied by an adult
• Minimum drinking age is 18 years
• Please advise of any specific dietary requirements (especially allergies!) at time of booking
• All recipes depend on the season and availability
• A minimum of 2 people required to hold a class. If only 1 individual, join an existing class.
• We require multiple hand washings and masks to be warn if a guest has flu-like symptoms.

For a full refund, cancel at least 24 hours before the scheduled departure time.