Meraki Chef’s

Tossed in a jerk marinade for flavour. Grilled and brushed with coconut butter. Sprinkled with special meraki seasoning and toasted coconut for a sweet and spicy aftertaste #jerkfest #virtualjerkfest fest #mississauga #jerkchicken #crownedelements #foodie #foodblog #festival #corn #jerkcorn

Hand selected bone in pork chops. Submerged in a jerk brine solution to ensure a juicier, more flavorful dish. Topped with a special meraki seasoning. The rice is then cooked in coconut milk accompanied with aromatics. The black bean puree is a modern interpretation of rice and peas. Blending the black beans for a unique garnish. Paired with refreshing corn coleslaw #jerkfest #virtualjerkfest fest #mississauga #jerkchicken #jerkpork #crownedelements #foodie #foodblog #festival

Our jerk chicken is a three-day process to ensure a juicy and flavorful experience. First day is dedicated to a brine, followed by a 24hr marinate. On the final day, we cook and baste the meat to perfection. The rice is cooked in coconut milk accompanied with aromatics. The black bean puree is a modern interpretation of rice and peas. Blending the black beans for a unique garnish. Paired with refreshing corn colesalw #jerkfest #virtualjerkfest fest #mississauga #jerkchicken #crownedelements #foodie #foodblog #festival