Kingston Kitchen commemorated its quindecennial anniversary with a mesmerising display of culinary decadence, igniting both sides of Palm Drive at the Hope Botanical Gardens in St Andrew on Saturday evening. The annual staging has undoubtedly evolved into the hottest food event of the summer season. And families, along with friends, gathered at dusk to explore the authentic spices and enticing flavours of the playground for adventurous palates.Almost 100 vendors who graced the greens were hopeful in attracting and charming as many taste buds as possible. And among those merchants offering more than a mouthful from their tents was Ti-Shawni Nelson, founder of Tyschane’s Kitchen.With a tagline like ‘Flava in Every Byte’, it was no wonder that people flocked to her station, placing orders for treats both savoury and sweet.“We have creamy garlic mashed potatoes with Appleton [Signature] spicy honey barbecued pork chops. We also have the crispy fish taco with garlic lime citrus sauce, served with French fries, as well as creamy jerk chicken pasta,” she told Food, adding, “We have our viral black forest rum and raisin cheesecake and a variety of mini cakes such as the Oreo cheesecake, rum and raisin cheesecake, Biscoff and strawberry.” Nelson got her start behind the flame, perfecting her mother’s recipes from an early age. “My siblings and I began cooking when we were in primary school. So, we were 10 and 11 years old at the time.”But it was during the global pandemic that she kick-started her career, attending the Culinary Institute of Jamaica. “I went ahead and did the baking course. After that, I went ahead and did the commis chef training. Then I started my brand back in 2024.”This is her third year participating in the food festival, and it is an event that she looks forward to annually. “We just keep coming out to provide them with these delicious meals and our delicious cheesecakes as well.”And on a more personal note, she is happy to make her mother, who was right by her side supporting her on Saturday, proud. Margaret Christie, more affectionately known as Magz, was very hands-on when the Food team approached her to ask more about her menu offerings.“Our crispy wings and wedges are awesome. We had oxtail sushi, but that went quickly. We have spring rolls, callaloo quiche and salt fish rundown served with fried green plantain,” Christie explained. “We stepped out of our comfort zone a little bit and tried something new, and people seem to really enjoy it because the menu is different,” she added.Christie was always a fan of entertaining friends, and that entailed cooking for loved ones all the time. “My husband just said to me one day, ‘You should be making money from this because you cook so well.’”As she toyed with the idea, an opportunity came along to cater for an office event at the Institute of Law and Economics.With over a decade of culinary experience under her belt, the self-taught chef, who specialises in event planning and decor, signed up to be part of the Kingston Kitchen last year and hasn’t looked back since.“People love our food. And Kingston Kitchen is amazing. I’m so grateful for the opportunity to share our love for food together,” she said.Understanding that love all too well is Etmour Williams, who participated in the food festival for the first time this year. “It was an exciting milestone for Kingston Kitchen and for our brand,” he highlighted.The menu featured signature rum fyah barbecued pigtails, zesty jerked chicken, Cajun shrimp Alfredo, yardie curried goat, and charcoal jerked chicken spring rolls.“The charcoal jerked chicken spring rolls were the very first item to sell out completely. Our Cajun shrimp Alfredo, rum fyah barbecued pigtail and spring rolls were standout favourites throughout the evening, with customers constantly referring friends and family to our booth after tasting them.”One of the main attractions was a live seafood pasta station. This generated a steady stream of patrons. “We also received so many requests for a chicken Alfredo that we introduced during the event for guests who wanted pasta without seafood because of allergies, and that was equally well received.”He continued, “Many described the rum fyah BBQ pigtail as the best they had ever tasted, while our yardie curried goat had guests saying it was bursting with authentic local flavour. The compliments weren’t just about the food. They also spoke about the presentation, service and overall experience. That’s what we call the Tastematic experience.”For Williams, Kingston Kitchen has created the perfect platform for others to introduce their brands to food lovers.“The event allowed us to engage directly with patrons who are passionate about discovering new culinary experiences. And there is no better marketing than seeing someone taste your food, smile after the first bite and immediately recommend it to someone else. That kind of authentic customer advocacy is invaluable, and Kingston Kitchen gave us the opportunity to create many of those priceless moments,” he reflected.krysta.anderson@gleanerjm.com