plk1848

Your Sunday after Church Sweet Spot.

NYC ✅
Thank you for challenging me to create a “browning” ice cream, fortified with oxtail fat and swirled with plantain jam for your dinner in NYC last week. Browning is a sweet and sort of smokey burnt sugar (think molasses taken to its darkest point before being burnt) with some spice, that is generally used for meats such as oxtails, and stews particularly in the Caribbean. There’s something about clarified oxtail fat, yall. It’s waayyy better than simple beef tallow. IYKYK.

It is always an honor to be on beautiful menus. Our diaspora is so vast, so rife with cooking traditions and ingredients, deep with flavors and stories. Thank you, Tristan for always looking out, for sharing your incredible platform and journey with me and so many others. Thank for for allowing ice cream to be a part of the story, and most importantly, 🙏🏾thank you 🙏🏾 for trusting me and my talent.

The room was filled with foodies, friends and culinary giants such as the great Alexander Smalls, James Beard Award–winning chef, cookbook author, raconteur and founder of the first contemporary modern African Dining Hall in Dubai. Follow him at AlexanderSmalls.com and .

It was an incredible experience. It’s been a completely magical year. I can truly say that I’ve been . Onward.