by Curlan Campbell
- “Taste of Grenada,” filmed by Grenada Film Company, directed by Teddy Frederick
- Captures Chef Smalls and Chef Bishop’s dining experience across the state
- Documentary is collaborative project between James Beard Foundation and GTA
Grenadian filmmaker Teddy Frederick skillfully showcases the vibrant colours that bring culinary recipes in Grenada to life in a new mini-documentary featuring James Beard Award-winning Chef Alexander Smalls and Grenadian Chef Belinda Bishop as they journey across Grenada, Carriacou, and Petite Martinique to sample some of the best dishes served up by 5 Grenadian chefs.
“Taste of Grenada,” filmed by the Grenada Film Company and directed by Frederick, was produced by Randall Dolland, Chair of Grenada Tourism Authority (GTA) and Petra Roach, CEO of the GTA. A collaborative project between the James Beard Foundation and the GTA, the film provides a delightful experience for the senses, celebrating the flavours of Grenadian cuisine and showcasing some of the country’s popular tourist spots.
Filming began in September 2023. Behind the scenes, the production crew set up props and backdrops that give the film a cinematic dining experience. Frederick said that using local talent and resources to create impactful films in Grenada is what his film company is all about.
“I want to carefully curate everything that will appear on camera to ensure it has the intended impact,” Frederick said. “For example, instead of simply setting up an event and hoping people show up, I want to curate the experience. I want the chefs to select the colour labels and arrange them in a specific order to create symmetry. I also want to control the lighting, the background, and the wardrobe to impact the environment in a way that aligns with my vision. I want to be able to give a lot of specific directions.”
Author and storyteller, Chef Smalls co-owned “The Cecil” and “Minton’s” restaurants, the latter is a highly praised establishment situated in the centre of historic Harlem, New York.
“We flew to Harlem and spent 3 days there. We moved around the area to get a feel for the vibes. We incorporated some of that experience into the film to show the contrast between his origins in Harlem and his activities there, and then bring elements of that environment to Grenada in contrasting ways,” Frederick said.
The documentary begins with Chef Smalls recounting his initial experience with Grenadian herbs and spices from his apartment in Harlem. In the following scene, our food enthusiasts were taken on a tour of The Tower Estate, where Chef Smalls and Chef Bishop were warmly welcomed by Managing Director Isabelle Slinger.
They were treated to a lavish meal. Chef Jerome Gordon served a citrus ginger chili cookie with cocoa sauce inspired by Chef Smalls’ directive. The meal was highlighted by the Tower’s signature blue tea crafted from the Butterfly Pea flower.
Next, the roving chefs travelled to Belmont Estate in St Patrick where the Marketing Associate at the estate Jadey Bissessar, provided in-depth insight into the estate’s history showcasing its sustainable agricultural and manufacturing techniques that garnered them a gold award for their chocolate bars “Pure White” at the International Chocolate Awards’ America’s Bean-to-Bar and Craft Chocolatier Competition in 2023.
There, both chefs indulged in Grenadian-style ginger-turmeric pelau with goat meat prepared by Andre Bernard.
The Grenadian story of flavours took our chefs on a plane to Carriacou, the sister isle, where they were warmly greeted by Allison Caton, the Managing Director of Paradise Beach Club. The chefs began their local dining experience with island-inspired crab soup infused with island spices, and lambie fritters served with a flavourful jerk aioli, prepared by Chef Jesson Church. Both chefs immersed themselves in the island’s warm and distinctive culture.
On their return to the mainland, the chefs visited Coconut Beach Restaurant & Bar and tasted the spiced fish pot served with locally grown corn prepared by Chef Doniella Thornhill. On their visit to Annandale Waterfalls, the chefs dined at The Wild Orchid Bar where Chef D’Andre Thomas diced up a delicious cinnamon honey glazed Mahi Mahi burger served with Grenadian skillet vegetables, all grown locally on the farm owned by Marcus Andall.
Special guests watched a screening of the mini-documentary at the Movie Palace on Thursday, 16 May, followed by a panel discussion with Chef Smalls, Chef Bishop, and Dolland.
This cross-cultural appeal curated to showcase the many ways that Africans in the diaspora have helped shape the culinary experience on a global scale, brought Chef Smalls, plus Carla Hall, Erick Williams, Cleophus Hethington, and Nduvoakim Abdus-Salaam to Grenada to be part of a culinary symphony which took place at Silversands Grenada on Saturday, 18 May 2024.
