Patrons rush to Jackson’s Trinidadian cuisine

David Jackson is on a quest to take the food and beverage business to a new level with his array of authentic Trinidadian cuisine.{{more}}

His passion for the culinary arts started at age nine, he explains, after trying his hand at cooking callalloo and crayfish.

But there was something different about the way Jackson prepared his callalloo; it was thick as is the custom with Trinidadian callalloo.

Although a bit apprehensive about its appearance, Jackson said that his meal was given great reviews and since then he has never turned back.

The passion and talent he possesses for the culinary arts comes not from within the walls of any institution, but from his mother and step mother.

He also credits the East Indian community in San Juan, Trinidad, for having inspired him and enabling him to refine his craft, saying that he recalls the aroma of garlic or baigon (egg plant) early in the morning.

It was there that he learned the art of cooking dishes such as tomato chokha, fried ochro and making sada roti, which is in fact a bake made on a plantain and which does not require oil.

His notoriety came from the days when he sold doubles on the streets of Kingstown.

He started selling in the area of Bay Street, in front of the market and was eventually relocated to Heritage Square.

“I then thought that this was not the place where I wanted to do business. It’s a way of staring in the eyes of the people,” Jackson explained.

But, ideally, he said that he did not like the environment, saying that it was the type of place where you run the risk of contaminating food.

It was time to get off the streets, Jackson thought to himself, but finding the ideal spot that was inexpensive proved to be a difficult task.

“So when I was offered the opportunity to do my thing at Club Rush, working the night circuit, my mind started clicking,” Jackson said.

His cooking had already enticed patrons who usually frequent the night club, and then the idea to expand the business to offer lunch was born.

“I sat on it for a while, weighing out the pros and cons, thinking what I can do that stands out,” he said.

“We have a lot of people offering a service, but that service is substandard,” Jackson opined.

“There isn’t anybody doing full time buss-up-shot, nobody doing dhal and rice, curry chicken or goat, so ah say bam, ah done into the bake and shark, and ah done into the Trinidadian cuisine, so why not bring the whole package.”

And that is how it all got started.

The doors opened on April 1, and, according to Jackson, the patrons have been responding well.

He boasts food to everyone’s liking – vegetarian, meat and seafood lovers.

And as much as curry is the specialty, Fridays will be dedicated to barbecue specials.

Whatever your taste buds desire, Jackson is confident that he can satisfy.

“We are looking to go forward. There are other areas we would like to get into, but we are looking to take it in phases,” Jackson said.

“We strive for excellence. Quality is our watchword,” he added.