With her New York upbringing and Jamaican background, Chef Brittney “Stikxz” Williams believes cooking is a powerful and liberating tool.
Photo Cred: Chef Stikxz
Combining dishes from her heritage and love for all cuisines, Chef Stikxz produces a melting pot of menus. Her three-course Jamaican feast for our A NIGHT IN pop-up series, “Land of Wood and Water,” allows guests to travel worldwide without leaving their seats.
Chef Stikxz’ three-course tasting menu for our A NIGHT IN series highlighted everything the Caribbean offers. In her curated dining experience, Big, bold flavors accentuated each dish, from the jerk chicken to plantains.
To start, Chef prepared grilled jerk shrimp on top of fried sweet plantain and topped with a tamarind gastrique. She describes how jerk is more than a Jamaican spice but an ingenious cooking technique passed down through generations that reflects Jamaica’s history of colonial resistance and cross-cultural exchange.
Next, she served a jerk mushroom brodo pour over udon noodles with pimento-smoked chicken, charred leeks, and bokchoy. Through this combination of Asian flavors and Jamaican spices, she showcases her artistic fused blend while displaying the versatility of Caribbean cuisine.
In her final course, she prepared a hazelnut “bulla” cake with a rum creme anglaise and grapefruit marmalade.
Black chefs are taking advantage of the changing tide in the culinary industry. Chef Brittney joins a growing community of Black chefs reclaiming representation in the arts by creating authentic experiences that reflect thier unique perspectives.
Interested in connect with Chef Stikxz? Book a private dining experience with her on our marketplace, Adá Experiences!
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