When travelling from Hanover or St James to Kingston you have two main choices (there are in fact many options - but two that are most well travelled).
The popular route follows the new North Coast highway that now runs all the way from Negril to Port Antonio. Smooth as a baby's bottom and fast as a greyhound this road covers half the distance to Kingston in sartorial splendour before offering several options to cross the island.
The shortest route will leave the highway at St Ann's Bay (stop at Scothies at the turn off if you have time) and head via Chalky Hill to Moneague and on into Kingston. (If you didn't stop at Scothies it may be time to pull in a Faith Pen) Other wise you can continue to Ocho Rios and drive up the beautiful Fern Gully by way of reaching Moneague - although at this time this route is closed for while.
Of course if you are loving the highway you can continue all the way down to Annotto Bay before you take the twisty and potholed road that brings you to Stony Hill. The bonus on this route is the chance to stop above Castleton for the best red pea soup on the island or fried sprats at Aquarius.
Whilst the North Coast Highway is salubrious it has by passed many of the prettier towns along the coast such as Duncans, Rio Bueno and Falmouth leaving one bereft of road food options other than the occasional roadside fruit vendor.
The popular route follows the new North Coast highway that now runs all the way from Negril to Port Antonio. Smooth as a baby's bottom and fast as a greyhound this road covers half the distance to Kingston in sartorial splendour before offering several options to cross the island.
The shortest route will leave the highway at St Ann's Bay (stop at Scothies at the turn off if you have time) and head via Chalky Hill to Moneague and on into Kingston. (If you didn't stop at Scothies it may be time to pull in a Faith Pen) Other wise you can continue to Ocho Rios and drive up the beautiful Fern Gully by way of reaching Moneague - although at this time this route is closed for while.
Of course if you are loving the highway you can continue all the way down to Annotto Bay before you take the twisty and potholed road that brings you to Stony Hill. The bonus on this route is the chance to stop above Castleton for the best red pea soup on the island or fried sprats at Aquarius.
Whilst the North Coast Highway is salubrious it has by passed many of the prettier towns along the coast such as Duncans, Rio Bueno and Falmouth leaving one bereft of road food options other than the occasional roadside fruit vendor.
Today though the road less travelled takes us up Long Hill leaving the splendid highway at Reading. Once reaching Montpelier the choice is of turning off left and heading across the island through villages with distinctly English names such as Croydon and Stonehenge until reaching the south coast at Middle Quarter; whilst remote, wild and beautiful this route has the disadvantage of cutting out a stop at Bluefields. By continuing on straight towards Sav. (Savanna La Mar) and turning left at Ferris Cross, Bluefields soon appears on the right. Bluefield Bay boast beautiful white sandy beaches and a neatly organized park with several lyming options
Turning off the highway and driving into the park Fresh Start is on your right.After an hour or so of driving from Round Hill it's a welcome sight. As I arrive, Otis and Jennifer Wright are already hard at work early on this Saturday morning. Fresh Start is well known for it's wonderful fish and seafood dishes but also offers an earthy menu of real "roots' cocktails.
Linval Malcom started me off with a Carrot and Ginger drink, which definitively proved the point that these potions are "fi real"
Whilst Otis began stoking up the big grill out front and selecting his fish Jennifer was already hard at work over the the coal fire preparing fried Chicken and festival for the beach goers who would soon arrive in droves.
Linval Malcom started me off with a Carrot and Ginger drink, which definitively proved the point that these potions are "fi real"
Whilst Otis began stoking up the big grill out front and selecting his fish Jennifer was already hard at work over the the coal fire preparing fried Chicken and festival for the beach goers who would soon arrive in droves.
Jennifer hard at work frying chicken
Ingredients – Marinade
1cup cows milk
1teaspoon ground red pepper (cayenne)
½ teasppon coarse black pepper
1/2teaspoon salt
1 teaspoon Garlic Powder
1 teaspoon Ginger powder
2 lb chicken breasts and thighs
Coating
3/4cup all-purpose flour
2tablespoons cornstarch
1teaspoon dried thyme leaves
1 scotch bonnet
Oil for frying
Method In large resealable food storage plastic bag, mix all marinade ingredients. Add chicken pieces; turn to coat. Refrigerate at least 2 hours or overnight to marinate. Coating:.In pie pan, mix flour and all remaining chicken ingredients except oil. Heat oil in 12-inch skillet over medium-high heat. Prick the pepper and add to the oil. Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cook over medium-high heat 10 minutes or until deep golden brown, crispy, cooked through but juicy!!.
1cup cows milk
1teaspoon ground red pepper (cayenne)
½ teasppon coarse black pepper
1/2teaspoon salt
1 teaspoon Garlic Powder
1 teaspoon Ginger powder
2 lb chicken breasts and thighs
Coating
3/4cup all-purpose flour
2tablespoons cornstarch
1teaspoon dried thyme leaves
1 scotch bonnet
Oil for frying
Method In large resealable food storage plastic bag, mix all marinade ingredients. Add chicken pieces; turn to coat. Refrigerate at least 2 hours or overnight to marinate. Coating:.In pie pan, mix flour and all remaining chicken ingredients except oil. Heat oil in 12-inch skillet over medium-high heat. Prick the pepper and add to the oil. Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cook over medium-high heat 10 minutes or until deep golden brown, crispy, cooked through but juicy!!.
Whilst Otis encourages the pimento wood fire, today's catch rinses under the pipe. There are Trunk fish, parrot fish, grunts and turbot. Otis will start off the day by stuffing several of the turbot and cooking them slowly of the flat grill.
After opening up the cavity and cleaning it out he mixes Scallion, Celery, Thyme, Scotch Bonnet and peppers together in a flavourful, finely chopped melange and stuffs the fish. Damping down the fire he slides a heavy metal plate over the coals and greases it with coconut oil. When the plate has gained some heat the Stuffed Turbot go onto the grill and begin to sizzle.
Watching the fish with a careful eye Otis begins to prepare Conch and Lobster Curry, Run down and fried fish ensuring they will be ready for the lunchtime rush.
Leaving the wonderful aromas behind but with some of Jennifer's fried chicken tucked in my pocket I continue on down the road less travelled
After opening up the cavity and cleaning it out he mixes Scallion, Celery, Thyme, Scotch Bonnet and peppers together in a flavourful, finely chopped melange and stuffs the fish. Damping down the fire he slides a heavy metal plate over the coals and greases it with coconut oil. When the plate has gained some heat the Stuffed Turbot go onto the grill and begin to sizzle.
Watching the fish with a careful eye Otis begins to prepare Conch and Lobster Curry, Run down and fried fish ensuring they will be ready for the lunchtime rush.
Leaving the wonderful aromas behind but with some of Jennifer's fried chicken tucked in my pocket I continue on down the road less travelled
See more picture of Fresh Start and Otis preparing his fish in the photogallery. ALL PICTURES ARE COPYRIGHTED FOR PERMISSION TO USE CONTACT BILL MOORE
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