Take Me to Jamaica

Mash (jalapeno pepper, vinegar, Hempseed Oil, Habanero Pepper Mash, Sea Salt, Thyme)

Fire Roasted Jalapeño

Buttercup

Mo' Cheese Please

Linguine noodles with alfredo or marinara.

Alfy Red

Going Green

Canned Sodas

Devil's Foot 'Fuego' Ginger Beer

Lemonade

Iced Mint Green Tea

Buchi Kombucha

High energy infusion tea with vitamins & minerals.

House-made Fruit Punch

Please ask your server for our current flavors.

Hot Teas

San Pellegrino

Organic Coffee from Bean Werks

Grilled wild caught Mahi Mahi topped with our mango jicama mint salsa with sautéed bell peppers, sauce. Tossed with linguine & spring onions or with basmati rice.

Mayfield Falls

Grilled jerk Carolina Trout with cauliflower, carrots & bell peppers, sautéed in a white wine, creamy, linguine or served with basmati rice. Finished with spring onions.

Marley's Magic

Grilled jerk chicken or tofu with fresh ginger, fire roasted tomatoes, jalapeño peppers, squash, & zucchini, sautéed with white wine & butter. Tossed with linguine or served with basmati rice. Finished with spring onions. Please specify heat.

Nine Mile

Grilled salt & peppered wild caught tuna with garden fresh vegetables & fire roasted tomatoes, sauteed sauce. Served over spinach fettuccine or basmati rice. Finished with spring onions.

Ark of the Covenant

Wild caught Alaskan sockeye salmon, grape tomatoes, kalamata olives, zucchini & squash in a fresh basil butter sauce with feta cheese. Tossed with spinach fettuccine or served with basmati rice.

Wild caught Alaskan sockeye salmon

Sriracha sauce with squash, zucchini, peppers & onions. Tossed with linguine & finished with pan seared scallops, mung bean sprouts, & mango jicama salsa.

The Nolan

Cajun chicken with mushrooms, bell peppers and fire roasted tomato in a smokey gouda chipotle queso. Served with rice, Caribbean black beans and roasted jalapeño & pineapple salsa.

Cool Runnings

Natty bread with your choice of red or rosé sauce.

Coo Yah

Our smoked gouda chipotle queso with tortilla chips.

The Lioness

Rinse the rice in a fine-mesh sieve under cold water until the runoff is mostly clear. Drain well.

Rinse and prepare

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add the drained rice and toast, stirring, for 1–2 minutes until grains smell nutty. This step keeps the rice fluffy.

Add water, coconut milk, salt, pepper, and thyme sprigs to the saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 10 minutes.

Fluff rice with a fork, remove and discard thyme sprigs, and keep covered until ready to serve.

Sort and rinse 1.5 cups dried black beans. Soak them in plenty of cold water overnight or use the quick-soak method: cover with 3 cups water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit 1 hour. Drain and rinse before cooking. If using canned beans, skip this and use two 15-oz cans (drained and rinsed) and reserve 1 cup of the can liquid or stock for the recipe; reduce cooking time accordingly.

If using dried beans (advance step)

If starting from soaked dried beans: place the drained beans in a large pot and cover with 4–6 cups fresh water or stock and the bay leaf. Bring to a simmer over medium heat and cook until beans are tender but not mushy, about 45–60 minutes. Skim foam occasionally. Once tender, reserve 1 cup of the cooking liquid, drain the rest, and set beans aside. If using canned beans, skip this cooking and proceed to the next step with beans drained and reserved liquid/stock.

Heat 2 tablespoons olive oil in a large skillet or heavy pot over medium heat. Add the chopped onion, diced green pepper, and half the sliced scallions. Sauté until softened and translucent, about 5–6 minutes.

Add the minced garlic and grated ginger and cook 1 minute until fragrant, stirring constantly to avoid burning.

Stir in tomato paste, smoked paprika, ground cumin, ground coriander, ground allspice, brown sugar, and ground scotch bonnet or cayenne. Cook, stirring, 1–2 minutes to toast the spices and bloom their flavors.

Add the cooked or canned black beans to the pot along with 1–2 cups of stock (use 2 cups for a looser, saucier result; use 1 cup reserved bean liquid for a thicker texture), the bay leaf, and salt and pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 10–15 minutes to allow flavors to meld and sauce to thicken slightly. Stir occasionally and mash a few beans with the back of a spoon to create body and creaminess.

Taste and adjust seasoning: add more salt, pepper, or a pinch more sugar if needed. Remove and discard the bay leaf.

Stir in the fresh lime juice and chopped cilantro or parsley, and fold in the remaining sliced scallions. Warm through for 1 minute, then remove from heat.

If the beans are thicker than desired, stir in small amounts of reserved cooking liquid or stock until you reach the preferred consistency. Keep warm until serving.

Divide the coconut rice among 4 bowls or plates (serves approximately 4). Spoon the Caribbean spiced black beans over or beside the rice.

Garnish with extra sliced scallion tops, chopped cilantro, lime wedges, and optional crumbled feta or plantain chips for crunch. Serve immediately.

long-grain white rice

water

coconut milk (full fat)

vegetable oil

salt

freshly ground black pepper

fresh thyme (or 1/2 tsp dried thyme)

dried black beans (or canned, see notes)

water (for soaking/cooking or reserved from cans)

extra-virgin olive oil

yellow onion, finely chopped

green bell pepper, finely diced

scallions (green onions), sliced

garlic cloves, minced

fresh ginger, grated

pimento (allspice) berries or ground allspice

ground cumin

ground coriander

smoked paprika

ground scotch bonnet pepper or cayenne (adjust)

brown sugar

tomato paste

vegetable or chicken stock

bay leaf

fresh lime juice

fresh cilantro or parsley, chopped

lime wedges

scallion tops, thinly sliced

crumbled feta or roasted salted plantain chips

Rinse the jalapeños and habanero under cold water and pat dry. Wearing gloves, remove stems. Leave seeds in or remove depending on desired heat level (keep seeds for hotter mash).

Prepare peppers

Preheat a gas burner to medium-high or set broiler to high. Lightly coat the peppers with the optional neutral oil to promote even charring. Place jalapeños and habanero directly on the gas flame, in a cast-iron skillet, or on a rimmed baking sheet under the broiler. Turn peppers frequently with tongs until skins are blackened and blistered all over, about 6–10 minutes total depending on heat and size.

Roast peppers

Transfer the blistered peppers to a heatproof bowl and cover tightly with plastic wrap or a lid (or place in a sealed paper bag) for 10 minutes. This steams the peppers and loosens the skins for easier removal.

Steam and cool

When cool enough to handle, peel off most of the charred skin using your fingers or a small knife. Remove and discard stems. If you prefer a milder mash, remove some or all seeds and the inner membranes now; otherwise keep them for more heat.

Peel and destem

Place the peeled peppers (jalapeños and habanero) into a food processor or blender. Add the white wine vinegar, hempseed oil, coarse sea salt, and fresh thyme leaves. Pulse to begin breaking down the peppers, then blend to a coarse-to-smooth consistency, about 20–40 seconds depending on desired texture. Scrape down the sides once and blend again briefly. If the mash is too thick, add the filtered water 5–15 ml at a time to reach desired spreadable consistency.

Combine with liquids and aromatics

Taste carefully (use a small amount). Adjust salt as needed and, if desired, add a few drops more hempseed oil or 5–10 ml extra vinegar to balance acidity and mouthfeel. If the mash is excessively hot, adding a little more hempseed oil (in 5–10 ml increments) will mellow heat and give a silkier texture.

Adjust seasoning and texture

Transfer the mash to a clean jar or airtight container, pressing to remove air pockets. Cover with a thin film of hempseed oil to help preserve color and slow oxidation. Refrigerate. The flavors will meld after 4–12 hours; consume within 2–3 weeks. Always use a clean spoon to remove portions.

Store and rest

jalapeño peppers (whole)

habanero pepper (fresh, stem removed)

white wine vinegar

cold-pressed hempseed oil

coarse sea salt

fresh thyme leaves (loosely packed)

neutral oil for roasting (optional, e.g., canola)

filtered water (if needed to adjust consistency)

Place 4 quarts of water in a large pot and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt once boiling.

Bring water to a boil

Add 12 oz dry linguine to the boiling water and cook, stirring occasionally, until al dente per package instructions (about 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.

Cook linguine

While the pasta cooks, heat a large skillet over medium heat. Add 6 tablespoons unsalted butter and 1 teaspoon olive oil. When the butter melts and begins to foam, add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Melt butter and infuse

Stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, and 1 teaspoon freshly ground black pepper. Lower heat to low. Add 1 cup finely grated Parmesan cheese and stir to combine; the cheese will start to thicken the sauce.

Finish sauce

Add the drained linguine to the skillet with the butter mixture. Toss to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and emulsify the sauce until it evenly coats the noodles (use about 1/4–3/4 cup reserved water depending on desired sauciness).

Combine pasta and sauce

Stir in 2 tablespoons chopped fresh parsley. Taste and adjust salt and pepper as needed. If you want a silkier finish, add another tablespoon of butter and a splash of pasta water and toss until glossy.

Adjust seasoning and finish

Divide the linguine among 4 warmed plates or bowls. Sprinkle with optional red pepper flakes to taste and extra grated Parmesan if desired. Serve immediately.

linguine (dry)

kosher salt (for pasta water)

unsalted butter

fresh lemon juice

finely grated Parmesan cheese

finely chopped fresh parsley

red pepper flakes

extra grated Parmesan

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz linguine and cook according to package instructions until just shy of al dente (usually 9–10 minutes). Stir occasionally to prevent sticking.

Boil pasta

Reserve 1/2 cup of the hot pasta cooking water, then drain the linguine in a colander and set aside.

Prepare aromatics

In a large sauté pan or wide skillet over medium heat, melt 3 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is pale and lightly fragrant (don’t let it brown).

Make roux

Slowly stream in 2 cups whole milk and 1 cup heavy cream while whisking to prevent lumps. Continue to cook and whisk over medium heat until the mixture thickens slightly and coats the back of a spoon, about 4–6 minutes.

Add dairy

Add the minced garlic to the sauce and cook 30–45 seconds until fragrant. Remove the pan from heat and stir in 1 1/2 cups freshly grated Parmesan cheese in small handfuls until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg. If the sauce feels too thick, whisk in up to 1/2 cup reserved pasta cooking water a little at a time to reach a silky consistency.

Flavor and finish

Combine pasta and sauce: Add the drained linguine to the pan with the cheese sauce (if your pan is too small, return sauce to the pot you cooked the pasta in). Toss gently with tongs or two forks over low heat for 1–2 minutes until the pasta is evenly coated and heated through. Use additional reserved pasta water as needed to loosen the sauce for smooth coating.

Finish and serve: Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Divide among 4 plates and sprinkle each serving with about 1 tablespoon (total 1/4 cup) extra grated Parmesan. Serve immediately.

linguine

kosher salt

all-purpose flour

whole milk

heavy cream

garlic

freshly grated Parmesan

ground nutmeg

reserved pasta cooking water

fresh parsley, chopped

extra grated Parmesan (for serving)

Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz linguine and cook uncovered according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

In a large skillet over medium-low heat, melt 4 tablespoons unsalted butter. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Sauté garlic and melt butter

Pour in 1 cup heavy cream and increase heat to medium. Bring to a gentle simmer, stirring frequently, and let simmer 3–4 minutes to slightly thicken.

Add cream and reduce

Reduce heat to low. Gradually whisk in 1 cup freshly grated Parmesan until smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of nutmeg if using. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water to reach desired consistency.

Incorporate cheese and season

Add cooked linguine to the skillet and toss to coat, adding reserved pasta water a tablespoon at a time if needed to make the sauce cling smoothly to the noodles. Keep warm until serving.

Toss with pasta

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1/2 finely diced yellow onion and cook 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Cook aromatics

Stir in 2 tablespoons tomato paste and cook 1 minute. Add 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar (optional), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Build sauce

Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust seasoning.

Simmer

If sauce seems too thick, stir in up to 1/4 cup reserved pasta water. Add drained linguine to the saucepan and toss to coat evenly.

Finish and toss

Choose sauce: to make Alfy Red with Alfredo, serve the linguine tossed in the Alfredo sauce. To make Alfy Red with Marinara, serve the linguine tossed in the marinara. You can also do a half-and-half plate (scoop each sauce onto half of the pasta) if desired.

Plate and garnish: Divide pasta among 4 plates, sprinkle each with 1 tablespoon chopped fresh parsley and about 1 tablespoon grated Parmesan. Add a pinch of red pepper flakes to taste, if desired.

kosher salt (for boiling)

freshly grated Parmesan cheese

nutmeg (optional)

olive oil

yellow onion, finely diced

crushed tomatoes (canned)

dried oregano

dried basil

sugar (optional, to balance acidity)

grated Parmesan (for serving)

red pepper flakes (optional)

Rinse the mixed salad greens thoroughly in cold water. Spin or pat dry with paper towels until mostly dry (excess water will dilute the dressing). Place the greens in a large mixing bowl.

Wash and prepare greens

Peel (if desired) and thinly slice the cucumber into half-moons. Halve the cherry tomatoes. If using grapes or apple, wash and halve small grapes or core and thinly slice the apple. Shred the carrots if not pre-shredded. Add shredded carrots, cucumber, tomatoes, and fruit (if using) to the bowl with the greens.

Prepare vegetables and extras

If using cheese, sprinkle the shredded cheddar or cubes over the salad. Toast sunflower seeds or sliced almonds in a dry skillet over medium heat 2–3 minutes, stirring, until fragrant and lightly golden; let cool slightly and sprinkle over the salad.

Add cheese and seeds

In a small jar or bowl, combine the olive oil, lemon juice (or vinegar), honey, Dijon mustard (if using), salt, and pepper. Close the jar and shake vigorously for 15–20 seconds (or whisk in bowl) until the dressing is emulsified and slightly thickened.

Combine dressing

Taste the dressing and adjust sweetness, acidity, or salt: add another 1/2 tsp honey if too tart, or another 1/2 tsp lemon juice/vinegar if too sweet. For kids, keep the dressing mild and slightly sweet.

Taste and adjust

Pour about half of the dressing over the salad and gently toss with salad tongs to coat evenly. Add more dressing a little at a time until the greens are lightly coated (you may not need all dressing).

Transfer salad to a serving bowl or divide into 4 small kid-sized portions. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 5 days.

Take Me To Jamaica