By the definition of the word, our job as caterers is to satisfy all the needs and wants of our customers. We've had some interesting requests, to say the least. While it can be difficult sometimes, that's our job. Other times, we're fortunate enough to have clients like Michaela & Adam. These two were such a delight to work with. We could tell they were more concerned with their marriage than the ceremony itself, and left it up to us to create a menu that their friends and family would rave about. They picked some of our favorite hors d'oeuvres- bacon-wrapped, cheese-stuffed jalapenos and our two-bite key lime tacos. They did have one special request- to put a spin on our regular BBQ chicken and cook it in traditional Jamaican jerk fashion. We were happy to oblidge.After an afternoon of researching traditional Jamaican jerk cooking, I understood the similarities with the Central Texas style of barbecue. Both processes involve cooking with an all wood fire. Pimento wood is often favored for traditional Jerked meat- unfortunately, we weren't able to source any in Toronto. However, we got as close as we could with the chicken marinade. The scotch bonnets, scallions, ginger, garlic, thyme, nutmeg and lime came together so well that we put this dish on our permanent menu. Isn't great when things all come together?
