With her New York upbringing and Jamaican background, Chef Brittney “Stikxz” Williams believes cooking is a powerful, liberating tool.
Photo Cred: Chef Stikxz William’s
Combining dishes from her heritage and love for all cuisines, Chef Stikxz produces a melting pot of menus. Chef William’s three-course Jamaican feast, “Land of Wood and Water,” allows guests to travel worldwide without leaving their seats.
"I want guests to experience Jamaica by using all of their senses. The vibe, the music, the food, the drink, the spices, the boldness! They'll feel everything this island offers on this menu."
Chef Brittney “Stikxz” Williams’ three-course tasting menu for our A NIGHT IN series highlighted everything the Caribbean offers. Big, bold flavors accentuated each dish, from the jerk chicken to plantains.
She started the menu with grilled jerk shrimp, fried plantain, and a tamarind gastrique. She describes how jerk is more than a Jamaican spice but an ingenious cooking technique passed down through generations.
"Jerk is much more than just spices. It is a way of preservation. It is a way of liberation. A lot of people wanted to escape into the mountains. When they did, they found the spices they used to cure meats. So jerk isn't just something you put on chicken, but it's a way of life to express the flavors Jamaica offers."
For her second course, she introduced a jerk mushroom brodo served over udon noodles with pimento smoked chicken, charred leeks, and bok choy. Through a combination of Asian flavors and Jamaican spices, she showcases her artistic fused blend while displaying the versatility of Caribbean cuisine.
Chef Stikxz prepared a hazelnut “Bulla” cake with a rum creme Anglaise and grapefruit marmalade in our final course.
"Bulla cake is a little pastry from Jamaica that is very dense with spices like nutmeg, cinnamon, brown sugar, and molasses. Bulla cake really embodies those warm traditional Jamaican notes."
Black chefs are taking advantage of the changing tide in the culinary industry. Chef Stikxz joins a growing community of Black chefs reclaiming representation in the arts by creating authentic spaces through each menu
"I think this is one of the most liberating and powerful times for all Black chefs, whether you are a woman or a man. Now is the time for us to raise our voices. Now is the time to showcase what we have to offer. It's revolutionary to be a Black woman chef in the industry right now."
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