Last Saturday I had the pleasure of working on a cooking team headed by Ron Kruger, Flint Journal’s Food Editor, who staged an incredible Caribbean dinner for 50 at our church. It was the Annual Service Auction , a major fundraiser event, and Ron volunteered to plan and execute the meal. I jumped at the chance to work with him because I want to learn more about Caribbean cooking and because of Ron’s vast knowledge of food.
The menu: Jerk Chicken, Black Beans, Coconut Rice, Caribbean Slaw, and Key Lime Cake
The Bar: Cuban Milkshakes, Strawberry and Strawberry/Mango Daiquiris, and Caribbean Tea
What follows is a photo highlight of the event, including a sweet chocolate cake made with vodka and Kahlua, an auction item I put the winning bid on and then gave to the two-year old who was bidding against me.