Rosemary Parkinson, Gleaner Writer

Left: Jason Inniss - Rosemary Parkinson/Gleaner Writer   Right: Octopus Carpaccio with Miso Mustard Glaze and Spicy Corn Snow.

As Kingston prepares for the long awaited Kingston Restaurant Week (KRW), it's rumoured in 'foodie' circles adding to the hype, that well-known restaurateur and grill-master Gari Ferguson has organised a happening deemed the Boston Fare. Three internation-acclaimed chefs (all from Boston, USA), will be in Jamaica from November 2 to 7 showcasing their culinary talents - touching our own as well, hopefully leaving them with extraordinary ideas to take home.

Andy Husbands, author of The Fearless Chef, two restaurants Tremont 647 and Sister Sorel; Joanne Chang, owner of the highly respected fine bakeries and cafes Flour and Flour 2, and last, but not least (and the one that sparks my agri-tourism interest) Ed Doyle of 'Real Food' - a master at preaching, organsing, detailing and consulting on how from-the-farm-to-the-table projects can successfully work in the culinary industry to everyone's benefit (including the environment).

These guys are going to be putting on several extraordinary gastronomic delights, leaving a bit of their knowledge behind with a workshop on the 7th entitled 'Fare Start - establishing the right mind set for a career in the culinary and food service.' Contact Gari for more information: (876) 819 9550. My detective cap is on and I shall be following these guys closely. I tell you, between Neysha Soodeen's MACO St. Lucia Food and Rum Festival, the Boston Fare and Restaurant Week, my appetite is more than whetted.

ST. LUCIA, HERE I COME

As you are reading this, I will be in St. Lucia introducing all and sundry to Jason Inniss, a young man who has made family and friends extremely proud. I knew Jason from 'when him did in short pants,' as we say. As a lad all he dreamt of was being an artist - my advice then was "go for it Jason, go for anything in life you really want to do" - and Jason has done just that - becoming an artist who uses plates as his canvas and the palate as his paint.

Having received his Bachelor of Arts major - history, minor - English and International Relations in 1999, he turned to the Dubrulle International Culinary Institute of Canada, located in Vancouver, obtaining a professional culinary diploma with honours by 2000. That was expected of this determined yet very sweet, almost shy, born and bred Barbadian.

Having worked as Entrementier at Vancouver's 150-seat Ciopinno's Mediterranean Grill (recipient of a Bronze by Vancouver Magazine's Best Restaurant 2000 Awards) up to 2002 where, "I learned to balance speed and perfection while running the entrementier and hot appetiser stations as well as the intricacies and secrets of great Italian Cuisine, before moving on to Centro Grill & Wine Bar in Toronto as Chef de Partie, Entrementier, Poissonnier and Tornant."

At this award-winning 350-seat Italian restaurant Jason trained under the marvellously talented Marc Thuet before joining his other restaurant, The Fifth . Co-owned with J.P. Chalet, Jason jumped at the opportunity to further learn under Chalet. "The Fifth, a 60-seat eclectic French restaurant, is where I literally drank in every bit of information there was, like how to write menus - we had an ever-changing monthly prix-fixe menu, you see - how to perform same tastily, train staff, expediting everything leaving the kitchen. I controlled the ordering, inventory, food cost and payroll, but mostly I learned how to deal with the hype surrounding the best award-winning restaurant the city of Toronto has."

Chip off the old block

Let me assure readers that Jason is a chip off the old block, as they say; although I would hardly call his mom, Chris Inniss, old or a block - more like fine wine. With one of the brightest minds in the Food & Beverage business, Chris was the real success story behind Bert's Bar and Abbeville Hotel in Barbados, running the whole show almost single-handedly with three young children to see after as well at the time! Today she has moved up-market (where she belongs) managing a private villa called Greensleeves on the Platinum coast of Barbados. '…One of those places restaurant-goers dream about ...'

In June 2005 Jason Inniss and Parisian-born Bertrand Alepee took the quantum leap, having worked together at Centro and The Fifth, and opened a restaurant that offers an unconventional vision of haute cuisine - a menu based around seasonal produce and traditional French cuisine with that different twist they each bring from their respective different backgrounds. Amuse Bouche has caught the eye of critics and customers alike, the restaurant receiving continual rave reviews from both. Toronto.com's Linda Bernard named the restaurant in her Top Ten for 2005 and James Chatto of Toronto Life named it number 20 in his Top 20, commenting, "… one of those places restaurant-goers dream about but so rarely find in Toronto - a charming and unpretentious hideaway with excellent food and impeccable service ..."

Exceptional cuisine

Chipotle and Olive Oil Sorbet over Heirloom Tomato and Fennel Consomme, Tempura Fresh Soft Shell Crab with Piquillo Pepper Rouille and Szhechuan Salt can be found if one opts for their four, five, or seven course chef's menu. "I love doing these creative exercises, dish after dish, " says Jason "and we go further also, having the same amount of courses for dessert degustation - there's even an elegant Cheese Boutique filled with aged cheese selections and, of course, our wine list is elegantly hand-picked. I have always wanted to run a successful kitchen that provides exceptional cuisine to very exclusive and discerning palates." Guess you and Bertrand have done this, Jase! And all I can say is: I will be the one introducing Jason to those he will amuse the many bouches at the St. Lucia Food & Wine Festival. So, if anyone tink dem going to get a taste before me - watch me good!

'They, the enlightened, delighting in stilling & renunciation, self-awakened & mindful: even the divas view them with envy.'

- Adapted from the Dhammapada.