Jerkology – Jerk Sauce Three Ways: January 16th | 5:30 pm

Discover the Heat, Spice & Soul of Jamaican Jerk Cooking

Bold spices, fiery Scotch bonnet peppers, fragrant thyme and the unmistakable aroma of perfectly seasoned meats — welcome to the vibrant world of Jamaican jerk cooking!

More than simply a seasoning or marinade, jerk is a celebrated Jamaican culinary tradition rooted in centuries of history, where aromatic spices, carefully balanced heat and traditional cooking techniques combine to create extraordinary flavour.

Join Chef Carla at the Monarch Culinary Studio this January for an exciting, chef-led culinary demonstration exploring the art of jerk cooking through three distinctive preparations.

Throughout this flavour-packed experience, we’ll discover the essential ingredients that define authentic Jamaican jerk, from the warm, aromatic character of allspice and fresh thyme to the fruity intensity of Scotch bonnet peppers. Learn how traditional jerk seasonings are prepared, how marinades develop flavour and how different cooking methods influence the finished dish.

Chef Carla will demonstrate how jerk can be adapted to three very different proteins — shrimp, chicken and pork — while exploring the importance of balancing heat, sweetness, acidity and savoury depth.

From smoky, spice-marinated shrimp and traditional Jamaican jerk chicken to beautifully glazed pork tenderloin, this experience showcases the versatility of jerk cooking and the vibrant ingredients that make Caribbean cuisine so unforgettable.

The Menu

Jerk Shrimp Skewers with Grilled Pineapple Salsa

Succulent shrimp marinated with Scotch bonnet peppers, aromatic jerk seasonings, then grilled to perfection. Served with a vibrant grilled pineapple salsa and a cooling lime and cilantro cream.

Traditional Jamaican Jerk Chicken

A celebration of Jamaica’s iconic culinary tradition. Chicken marinated in a fragrant blend of traditional jerk spices, served with Coconut rice and beans, and Caribbean cabbage slaw.

Jerk Pork Tenderloin with Guava Glaze

Tender pork tenderloin expertly cooked and finished with a luscious tropical guava glaze. Served alongside roasted sweet potatoes and a vibrant mango and Scotch bonnet chutney, this contemporary Caribbean-inspired preparation explores the interplay between spicy heat, fruity sweetness, savoury richness and bright acidity.

Techniques Demonstrated

During the evening, we’ll explore:

• Understanding the history, traditions and essential characteristics of Jamaican jerk cooking
• Exploring traditional jerk ingredients, including Scotch bonnet peppers, allspice, thyme, scallions and aromatic spices
• Preparing jerk sauces and marinades for different proteins
• Understanding how marinades develop flavour and the role of salt, acidity, aromatics and time
• Working confidently with Scotch bonnet peppers and controlling spice levels without sacrificing flavour
• Balancing the four essential flavour elements of jerk cooking: heat, sweetness, acidity and savoury depth
• Preparing and grilling shrimp while maintaining a tender, succulent texture
• Understanding traditional Jamaican jerk chicken preparation and cooking techniques
• Developing smoky, caramelized flavours through proper heat management
• Preparing fragrant coconut rice and beans
• Creating refreshing Caribbean-inspired slaws, salsas and accompaniments
• Cooking pork tenderloin to achieve exceptional tenderness and moisture
• Preparing tropical fruit glazes and chutneys using guava, mango and Scotch bonnet peppers
• Understanding how tropical fruits complement and balance bold Caribbean seasonings
• Applying professional plating and presentation techniques to create vibrant, beautifully balanced dishes

What’s Included

• An intimate, chef-led culinary demonstration with Chef Carla
• Tastings of three distinctive jerk preparations featuring shrimp, chicken and pork
• Live demonstrations exploring traditional jerk seasonings, marinades and cooking techniques
• Guided discussion on Caribbean ingredients, flavour development and balancing spice
• Interactive opportunities to ask questions throughout the experience
• Professional culinary insights and practical techniques to recreate these bold flavours at home

Whether you’re passionate about Caribbean cuisine, curious about cooking with Scotch bonnet peppers or simply looking for an exciting and memorable culinary experience, Jerkology will introduce you to a world of vibrant flavours and exciting cooking techniques.

More than simply learning to prepare jerk chicken, you’ll discover the principles behind great jerk cooking — understanding how heat, aromatic spices, smoke and carefully selected accompaniments transform familiar ingredients into exceptional dishes.

You’ll leave with a deeper appreciation for Jamaica’s celebrated culinary traditions and the confidence to bring these exciting flavours into your own kitchen.

Three proteins. Three expressions of jerk. One unforgettable Caribbean experience.

Turn up the heat this January and discover the delicious art of Jerkology!

Important Notes

• This is a chef-led demonstration-style culinary experience featuring three savoury preparations
• Please advise us of dietary restrictions in advance
• This menu features shellfish, coconut and dairy; substitutions may be limited
• Scotch bonnet peppers are featured throughout the menu, and some preparations will have a noticeable level of heat
• Ingredients and accompaniments may vary depending on seasonal availability and quality
• All ticket sales are final