Caribbean Tradishon, as the event is aptly named, offers a feast for the senses. Thanks to the technological wonders of the 21st century, Palmtree was able to virtually experience the food and festivities of “Caribbean Tradishon” for the first time via TikTok and Instagram reels. The event took place at Bleu Nuk in Flatbush, and were immediately hooked because of creators like Mikelah of the Style and Vibes podcast and blog that virtually documented their experience. (You can Listen to style and vibes here.) Paired with the drink stylings of dea Pierre, Attendees had the opportunity to indulge in a 7-course dinner of mouth-watering dishes representing the diverse culinary world of the diaspora from spicy jerk-incorporated dishes like their jerk mushroom ravioli to decadent desserts, and even Caribbean vegan sushi. In addition to the delectable food offerings, the event also featured captivating cultural showcases that reminded us of Carnival where talented dancers performed vibrant routines in an array of costumes to match. All of this, but who do we thank? Two words: Nneka Nurse.

Nneka is the creator of the “Caribbean Tradishon” series which is presented by her brand “Best Dressed Plate,” a Chef and Restaurant consulting/Management Platform. Having been born in the U.S. and raised in Trinidad as a child, she has always been fascinated by the ability that food has to transcend borders. Growing up in both the States and the Caribbean, her multicultural Caribbean background has allowed her to ground herself in her identity, and with the responsibility of being a first-generation American, has committed herself to preserving and sharing her Caribbean heritage through food and events like this one.

Fortunately, I had the privilege to represent palmtree magazine at Nneka’s 7th installation of “Caribbean Tradishon,” an ‘exclusive dinner event that seamlessly weaves tradition and innovation into a pot of flavors, aromas, and stories.’ The event, kept under wraps until just days before, offered us an exclusive invitation and the opportunity to be among the inaugural guests, adding an extra layer of exclusivity. The theme for this remarkable occasion was “1027” which commemorates the Windrush generation, whose arrival in the UK after World War II marked a pivotal moment in history. “These Caribbean immigrants played a significant role in building the foundations of a new, multicultural Britain,” Nneka eloquently expressed in the invitation, “It’s a time to honor their resilience, culture, and culinary traditions.”

Upon arrival at the Hotel Indigo in Williamsburg, located at 500 Metropolitan Ave, I was greeted by a beautiful bar and the soothing sounds of smooth jazz in the lobby. The warm glow of the elegantly designed space enhances the already fervent ambiance, exuding a sense of leisure and luxury. As I ventured further, my attention was captivated by a poster titled “Caribbean Tradishon.” This eye-catching display prominently featured a captivating photo of Chef Liam, the esteemed culinarian of the evening.

Chef Liam is a self-trained chef from the UK who has crafted a culinary identity by combining influences from Trinidad and Tobago, Barbados, Puerto Rico, and the Columbian coast with a culinary concept based on ‘cooking Caribbean delicacies over open flames’ making his mark in London, Stockholm, and New York. This dinner bears personal significance to him being that his parents were part of the generation of caribbean folk that arrived with the Windrush generation. His parents worked in public services looking for a better life but faced a lot of adversity. Despite this, they kept on going and their work ethic inspired him, the result: The beautiful dishes he’d serve that evening. These dishes are a manifestation of what they came over and did, inspired by the food his mother cooked for him growing up.

Feelings of nerves and excitement took over being at such an event for the first time. However, as I ascended to the venue via elevator, the infectious beats of the islands helped ease my nerves, mentally transporting me straight to the heart of the Caribbean.

Upon reaching the event venue, a captivating sight unfolded — a mesmerizing traditional dance performance by a pair of skilled terpsichoreans, gracefully dressed in pristine white attire. Their movements evoked a sense of nostalgia, reminiscent of the captivating performances once witnessed at Caribbean Tradishon at Bleu Nuk, an exciting Caribbean lounge venue. The tables, adorned in sleek black tablecloths, were crowned with flickering candles, shimmering silver and glassware, and enchanting floral centerpieces. Complementing the elegant setting were dainty black dining chairs, seamlessly matching the overall aesthetic. As the evening progressed, Nneka took the stage, radiating beauty in her black mesh-like dress adorned with frills and white polka dots. Her heels and natural glam makeup look added to her breathtaking presence. With grace and warmth, she introduced Chef Liam, who shared his personal and culinary journey, donning his Chef’ black fashion befitting a distinguished chef.

To enhance the dining experience, each table boasted speakers that not only introduced the courses but also shed light on their significance, adding a layer of storytelling to the evening’s proceedings, which was delightful.

I was greeted with warmth by the delightful Karen Cummings, a gentle spirit who, as I discovered, is not only a travel agent specializing in group travel but also the proud owner of Fusion Mas Miami, her very own mas band for Miami Carnival. How cool is that? It became apparent that every individual present held a sense of importance.

At my table sat a group of beautiful women and a single burnt orange Brandon black wood Kendrick trunk (70% OFF Sale here,) adding an extra elegance to the table. All the women had different cultural backgrounds and careers. There was an outgoing Lead analyst from the financial service industry named Alysha Rampersad from Trinidad, a regal-looking woman with a mysterious and pleasant air named Sha of the “Tingz nice” podcast from Turks and Caicos, the Award-winning podcaster Kerry-Ann of the “Carry on friends” podcast representing Jamaica, the stylish owner of the BB Kendrick, Andrea K. Castillo founder of the “AKCreative,” and co-founder of “TheNewCari.com” and “Double barrel Rum club” from Belize as well as the engaging founder of Mel&N Media Group and news and politics editor for Essence magazine from Guyana, Melissa Noel. We were later joined by a skilled private chef from Jamaica named O. Smith who shared some pictures of his mouthwatering culinary creations. Hopefully, the next culinarian of “Caribbean Tradishon.”

As we waited for our food to be served, the event inspired a conversation between us about the underserved and underrepresented Caribbean demographic and its potential in the arts and entertainment field. Kendrick, a quiet presence at our table, observed the conversations with a thoughtful gaze. Finally, our first course arrived; A Coconut Dhal, Spinach, Cumin & Crispy Garlic Chunkay called “The Journey.”

As most of you know, dhal is a caribbean comfort food with south asian (Indian) roots. The recipe is quite simple: Boil some water, add your split peas, and then your spices. ‘A great example of what you can do with limited resources’ Liam says. ‘it’s the best form of protein you can eat,’ but Liam manages to transform this simple comfort dish into a work of art.

This dish was served to us in a rigid white opaque bowl that acted as a canvas for the contents Inside. At a glance, you’re able to see a beautiful array of Golden yellow, green, and white colors with a sleek buttery sheen on top, and the golden brown chunkay adding texture. This dish reminds me of an abstract painting. It was so pretty that I was almost saddened to eat it. I remember someone at the table describing this dish as tasting like a warm hug, and I couldn’t agree more. Liam has elevated this simple dish into something spectacular while maintaining an essence that brought about memories of my family back in Saint Lucia where my aunt would prepare dhal almost all the time; the cumin and crispy garlic chunkay being the cherry on top.

Our second course of the evening was “The Revolution,” a ginger beer braised and glazed Hispi cabbage. This was more of Liam’s creation, but still drew elements from his youth. ‘growing up, ginger beer was something my mother made every Christmas’ Liam says. ‘She would make it using ginger, water, sugar, and lime.’ According to Liam, The significance of ginger and sugar in this dish is because those resources were some of the biggest exports from the caribbean during the slave trade.

The cabbage was braised, as the description implies but, Chef Liam still managed to preserve its freshness, transitioning from a semi-firm white at its base to a healthy-looking deep green at its tip. There’s a light brown sear on its surface and is coated in an ever-so-sweet, semi-translucent, honey-color-like sauce with little ginger morsels dancing around the plate. One word, Balance. This dish was bright and fresh and paired with just the right amount of sweetness, making it a perfect side dish for springtime.

We were then introduced to our third dish, which was “The Broughtupsee,” a fried fish atop a cou cou dressed in callaloo and accompanied by Tamarind chutney. Cou cou is another dish Liam’s mother used to make for him as a child and guess what: HE DIDN’T LIKE IT!! He only recently started eating it after a visit to Barbados where his father is from. he says it’s different. Trini cou cou is much thicker compared to its barbadian counterpart which is way looser and is a “better eating experience,” “more nourishing than the white cobbs we eat.” As for the fish in this dish, was an ode to the local fish fry they would have in Barbados every Friday in his youth. This dish was very unique and seemed to be the people’s favorite.

Now, I want to let you guys in on another little secret: I LOVE SEAFOOD! So you can imagine my excitement about this, especially because it seemed to be kingfish which I adore. The dish was garnished with the most gorgeous purple orchid I’ve ever seen and accompanied by thinly sliced fried okra. (How do they keep the flower garnishes fresh?) This dish was juicy and melted in your mouth. I’ve never tasted flavor combinations like this before. The presentation and concept reminded me of a Michelin southern-style fish and grits but Caribbean.

Our taste buds were now delighted by the fourth dish titled “The Progress.” and progress it was indeed. This might’ve been my favorite dish of the night: A Trini Chinese fried chicken, chicken skin chicharron, and Cucumber chow. You can taste Chef Liam’s distinct culinary voice and background in this dish, most of all in my opinion. From the five spice which is commonly used in the Caribbean (namely Trinidad and Tobago,) as well as Chinese cuisine, cucumber chow, a Trini staple, and the perfectly crispy chicharron which is a popular finger food in places with Spanish influence much like Colombia. I learned that the fried chicken came with immigration, Chinese to be exact. Liam says they wanted to cook their dishes but had limited resources, so they reimagined dishes with what was available to them — a fusion dish, if you will. Apart from fish, I also have a thing for fried food. This gorgeous golden brown chicken Leg quarter was great, to say the least. Seasoned to perfection and perfectly paired with the cucumber chow pallet cleanser that strategically cuts through the flavorful chicken grease. Maybe I’m just a yanky; what can I say, I love fried chicken!

For the finale, Our final dish of the night was a posh dessert called “The Sweet Success”: a trinitario dark chocolate pot, Toast coconut, and Almond smoked salt. This dessert is everything it sounds like — dark, toasty, crunchy, salty, and semi-sweet chocolaty goodness. It was inspired by the coco tea made from cocoa beans in Chef Liam’s parents’ garden during his youth. ‘My parents produced some of the best cocoa beans,’ he proclaims. In this dish, the chocolate is sourced from Tobago Cocoa Estate, which is truly amazing, and it was served to us in a beautiful tea cup with gold accents on the rim and plate.

When you look inside, there lies a single dollop of what I believe is the trinitario dark chocolate, accompanied by discreetly placed pieces of toasted coconut and almond smoked salt at the bottom. There’s a yellow pansy viola garnish on top that elevates the visual experience of this dish. The chocolate had a refreshing, light, almost airy texture, much like a mousse (which I recently learned it was), and had the perfect amount of sweetness. At my table, we were discussing a possible added ingredient because of the fruity note in the chocolate; we guessed either raspberry, cherry, or raisin. However, Liam says he seasoned it with the same spices he and his family used to season coco tea. Either way, this was a splendid dish to end the night.

“These events are an opportunity to showcase the depth and diversity of Caribbean cuisine, shedding light on the innovation, creativity, and untold stories behind each dish”

This final Caribbean Tradishon dinner of the year delivered on its promise of being nothing short of spectacular. Here, I was able to witness a platform that celebrated our artisans and chefs, local, far, and wide, like Chef Liam of ‘1027,’ and virtually, chefs Renee Blackman, Dayana Joseph, Scotely Innis, Simmons, Belinda Bishop, Kelston Moore, and Osei Blackett, who rival ‘Michelin Star’ rated dishes with their takes on Caribbean cuisine. This event was not just about entertainment; it was an honoring of our community, our food, our stories, and the potential of caribbean cuisine. The event provided a space for attendees to connect with fellow Caribbean enthusiasts, fostering a sense of unity and pride, and serving as a celebratory reminder of the rich cultural framework that exists within Brooklyn and the wider Caribbean diaspora.

Below is a sneak peek of our interview with Nneka where we deep dive into the story behind Caribbean Tradishon as well as how she’s revolutionizing Caribbean cuisine and why.

PALMTREE: Can you tell us a bit about yourself and your background? How did you become interested in curating events and promoting Caribbean cuisine?

Nneka Nurse: I’m Nneka Nurse, and my family background is, a Trinidadian father with a Barbadian Grandfather and Great Grandfather, and Jamaican mother. Born in the U.S. and raised in Trinidad as a kid, I’ve always been captivated by the power of food as a universal language. It’s amazing how something as simple as the taste of a dish can connect people in so many ways. As a proud 1st Generation Caribbean roots American, I’m committed to preserving and sharing my Caribbean heritage. Growing up in both Trinidad and America as a child, and visiting family in Jamaica and Barbados have grounded me in my identity. These experiences have fueled my passion for curating events and promoting Caribbean cuisine. My mission is to not only cater to fellow Caribbean descendants but also to introduce the flavors and culture of the Caribbean to those who hold a genuine love for the Caribbean way of life.

PALMTREE: What inspired you to create/host the Caribbean Tradishon event?

Nneka Nurse: Creating Caribbean Tradishon stemmed from my passion for Caribbean cuisine and my belief that it could rival even the most acclaimed “Michelin Star” rated dishes.

PALMTREE: Was there a particular moment or experience that led to the idea?

Nneka Nurse: The inspiration struck me during a disappointing experience at a Caribbean restaurant where the prices were high, yet the menu lacked variety and creativity. I questioned the owner about the possibility of expanding the menu to include a diverse range of dishes commonly found in fine dining establishments. To my surprise, the owner dismissed the idea, claiming they didn’t have access to ingredients or chefs capable of preparing those meals. This encounter fueled my determination to prove them wrong. I started CaribbeanTradishon for the sole purpose of showcasing the richness and complexity of Caribbean-inspired cuisine, challenging stereotypes, and celebrating the exquisite flavors of the Caribbean in a way that hadn’t been done before.

PALMTREE: What was your favorite thing about the first Caribbean Tradishon event held in Brooklyn?

Nneka Nurse: Hosting Caribbean Tradishon in Brooklyn for the first time, the epicenter of Caribbean culture, was truly a remarkable experience. What I cherished most about this event was the coming together of talented chefs from the Caribbean diaspora, all sharing a common vision of showcasing the potential of Caribbean cuisine. It was an incredible feeling to witness the chefs infuse their traditional flavors with innovative twists, creating a menu that resonated with the diverse. 

Read the full interview Here