Which of the dishes on your menu says the most about you?
The curried goat really encompasses me as a chef. Because goat is something I grew up with, it’s in my background, and you see it all around the Caribbean. I do it a little different with the sweet potato gnocchi, but the combination—that’s pretty much me on a plate.
It was one of those things—do I put this on the menu, do I take the chance? Many people are not familiar with goat, but they’re curious and it became our number-one selling dish so we just kept it on the menu.
Where did the pairing with sweet potato gnocchi come from?
The goat is quite spicy, so I wanted to have a little sweet on the plate to counteract that, and just something different. I really enjoy making Italian food. It came very natural to me. When you’re making pasta it’s pretty much just you and the pasta, if that make sense.