L: oil on canvas of sweet sugarcane with female figure overlay R: albumen print of banana workers, c. 1890.

L: Leasho Johnson. Sweet Sugarcane (Female Figure), 2014 (detail view). Oil on canvas, Unframed: 63.5 × 50.8 cm.Collection of Dr. Carlyle Farrell. © Leasho Johnson. R: Unknown. Banana Workers, Morant, Jamaica, c. 1890 (detail view). Albumen print, Overall: 13.5 × 21.5 cm. Montgomery Collection of Caribbean Photographs. Purchase, with funds from Dr. Liza & Dr. Frederick Murrell, Bruce Croxon & Debra Thier, Wes Hall & Kingsdale Advisors, Cindy & Shon Barnett, Donette Chin-Loy Chang, Kamala-Jean Gopie, Phil Lind & Ellen Roland, Martin Doc McKinney, Francilla Charles, Ray & Georgina Williams, Thaine & Bianca Carter, Charmaine Crooks, Nathaniel Crooks, Andrew Garrett & Dr. Belinda Longe, Neil L. Le Grand, Michael Lewis, Dr. Kenneth Montague & Sarah Aranha, Lenny & Julia Mortimore, and The Ferrotype Collective, 2019. © Art Gallery of Ontario. 2019/149

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Foodways Chef Series: Caribbean Flavours - SOLD OUT

SOLD OUT!

An opportunity not to be missed! Join us for the inaugural dinner in a new series that highlights the collaboration of our city’s greatest chefs and the intersection of culture and food.

Following the conversation series held in early 2022, Foodways Chef Series: Caribbean Flavours, AGO Bistro has invited three chefs to create a unique four course dinner evoking personal memories from around their tables. The dinner concludes with AGO Curator of Global Africa and the Diaspora, Julie Crooks’ own treasured family recipes.

Special dinner event – one night only at AGO Bistro

Friday April 29, 2022

Reception – 6:30 pm
Dinner – 7:00 pm

$65 per person + HST and Gratuity
Members save 10%

Foodways Chef Series: Caribbean Flavours

View the Menu

First Course

Roger Mooking – Twist by Roger Mooking

Saltfish Buljol with plantain chips
Vegan option - Roast Okra, tomato choka, plantain chips

Second Course

Selwyn Richards – The Art of Catering

Jerk Chicken lollipop, with a mild mango jerk sauce, sweet yams mashed with green banana, sautéed okra with bell peppers and breadfruit chips
Vegan option – Specialty curry tofu, portabella mushroom, medley of bell pepper in coconut milk, served in eggplant boat on a bed of rice and peas

Third Course

La-toya Fagon - Twist Catering

4 hour Guiness braised beef, braised cabbage and callaloo rice with fried bammy triangles and cornmeal dusted fried plantain topping
Vegan option – Stew peas and spinners, braised cabbage and callaloo rice with fried bammy triangles and cornmeal dusted fried plantain topping

Dessert

Bajan Sweet triptych
Pudding Cake, Aunt Coretta’s Sweet Bread, Pineapple Mousse
Selected by Julie Crooks, Curator, Global Africa and The Diaspora
Vegan option – Grilled pineapple, mint, coconut

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