Free-range chicken with dill sauce. Curried callaloo with raisins. Pasta with lime basil pesto. The ingredients for the meal in front of you weren’t flown in from around the world. They were grown within eyesight, on the organic farm surrounding you. On the Saturday closest to the full moon. At sunset. Up Red Dirt Road in Jamaica’s St. Elizabeth Parish, and into Pedro Plains. Here, a table is set in the middle of Dool’s Organic Farm. The air is crisp, smelling of the thyme you’re practically sitting in. Hanging lanterns and the night’s stars light your plate. The main course changes with the color of the season.
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