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Stocking your Caribbean pantryStocking your Caribbean pantry

Tara Fitzpatrick, Editor-in-Chief

July 8, 2016

9 Slides
Limes and oranges

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The flavors of the Caribbean are unmistakable: that kick of jerk seasoning rubbed into pork shoulder then sizzled on the hot grill; the seductively con-fusing flavor of allspice worked into a sauce (Is it cinnamon? Or peppercorn?). Keeping these items on hand will have you ready to serve the dishes of the Caribbean with confidence, cool and just the right amount of heat. 

All photos courtesy of BurkleHagen

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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