Nneka Nurse, RFS Project Manager by Day – Host of Prestigious James Beard House Caribbean Event by Night

At RFS, we value our employees for their accomplishments in the office, and we celebrate their exploits outside the workplace too. Last week, one of our Project Managers, Nneka Nurse, made her debut at the James Beard House, the “Oscars” equivalent in the culinary world. Getting an invite to host a meal at the esteemed house is highly coveted by chefs around the world, and is decided by a chef selection committee comprised of food and wine professionals, and gastronomic enthusiasts. They base their decision on many factors such as national or regional reputation, demonstrated excellence in a particular cuisine, and level of interest by their dining members. 

Bringing the Food of the Caribbean to a Wider Audience

Nneka was the host of the event, sourcing the menu and the participating chefs. Her project management skills apply not only to in-building wireless life safety systems, but also to the orchestration of a multi-course meal including dishes like Pudding-Souse shooters, Cassava Blinis with Plantain Puree, and Crab and Callaloo with Coconut-Baked croutons. Because of Nneka’s heritage of Caribbean descent, she’s been exposed to many ingredients and cultural dishes that others may not have had the opportunity to try. She felt it was time to highlight her love of the foods of the Caribbean, and bring them to a broader audience. “Hosting the event at the James Beard House, where chefs shared the food they grew up on to people outside of the diaspora was a humbling experience for me. Seeing the guests enjoy every course and anticipating the next, gave me confidence that the narrative of Caribbean cuisine only being categorized as “street food” is being fully embraced by all.”

Something for Everyone

Although it was her first time at the James Beard House, she’s had the privilege of sharing her passion for the food of the island nations in other professional settings, and was honored to host a Holiday Dinner series at the United Nations Delegates Dining Room. “I just love the flavors and how they marry together to create such amazing dishes that everyone grows to love. It’s very difficult to find someone who doesn’t like Caribbean Food. It has something for everyone, and each island has its own special meaning for me. I like Trinidad for the food on D’Avenue (Ariapita Avenue). It’s a strip of many, many food places to dive into! Jamaica for the provisions; salt pork and fried green banana – so yummy! In Barbados, they make the best macaroni pie – it’s a secret as to why it’s so good, but trust me, it’s delicious!”

Life Kicks In

“My first food memories are of the smells on Sunday morning of homemade bread baking. My aunt would bake bread from scratch, and my cousin is the one who taught me how to cook. I used to cook at home a lot, but then life kicked in, and I don’t get to do it as often as I like. Now I tend to cook more one-pot meals, like stewed chicken, stewed fish with vegetables, and macaroni pie.” 

For those that would like to try an easy recipe, evocative of the islands, Nneka recommends this one for Trinidadian Stewed Red Beans. She says, “It’s simple but very good! And I always keep a bottle of Matouks Ketchup and Green Seasoning (the Caribbean version of Sofrito) in my refrigerator.”

If she had to eat one thing for the rest of her life? Stew peas and rice. 

Nneka is redefining what the West Indian Gastronomy is, and you can follow along at http://bestdressedplate.com/