Local foodies scour the calendars for Fanatic’s monthly chef’s table dinners, where local chefs create a sampling menu by theme. The result is an improvisational tasting menu focused on local flavors. For example: a Jamaican and Trinidadian culinary tour that produced coconut jelly ceviche, crab and conch risotto, red bean cake with pulled stewed chicken, and black-eyed pea hummus. The chef of the evening is usually on hand to guide diners through each course in exquisite detail.

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