On June 27th, Grow Jackson launched its “Dinner Around the World,” bringing the community together for an evening of culinary delight. The event featured a diverse group of dishes from Japan, Mexico, and India, highlighting the unique flavors of each country.
Attendees sampled Japanese curry, asazuke, and mochi tsuki, each dish offering a distinct taste of Japan. The Japanese curry, with beef and vegetables, was a crowd favorite. The asazuke provided a refreshing contrast with its tangy pickled vegetables, while the mochi tsuki delighted with its chewy texture.
From Mexico, spicy pork and smoked grilled chicken brought a burst of flavors, complemented by sides of rice, beans, and salsa. The spicy pork offered a perfect balance of heat and savory. The grilled chicken was equally captivating.
India’s offerings included pulao with raita, chhole with naan, and samosas with sweet chutney, alongside the refreshing mango lassi. The chhole, with tomatoes and onions, was perfectly matched with soft, fluffy naan. Samosas, with their crispy shells and spicy potato filling, dipped in sweet tamarind chutney, were a delightful treat. The mango lassi provided a sweet, creamy finish to the Indian dishes.
Additionally, guests were encouraged to engage with the guest cooks using guided discussion questions at each table, sparking conversations about ingredients, cooking techniques, and the cultural significance of the dishes. Questions like “Who taught you how to cook these dishes?” and “What are your favorite foods from this country?” helped deepen the connection between attendees and the culture.
The event also included interactive activities, such as coloring maps of Japan, Mexico, and India, and filling out a survey for a chance to win a gift card. Attendees could also take home free groceries, further supporting the community’s nutritional needs.
Following the success of the first dinner, a second installment of “Dinner Around the World” took place on July 24th at St. Mary’s Garden, this time featuring Caribbean cuisine. The evening highlighted the rich and vibrant flavors of Jamaica, Haiti, and Cuba.
From Jamaica, guests enjoyed jerk chicken, a grilled chicken dish flavored with a blend of spices and seasonings including scallion, hot pepper, pimento, nutmeg, and thyme. The jerk chicken, with its smoky and spicy profile, was a highlight of the evening.
Haitian cuisine was represented by macaroni au gratin and pikliz.
The macaroni au gratin, baked to a golden perfection with a blend of cheeses, was rich and comforting. The pikliz added a tangy and spicy contrast, providing a refreshing balance to the dish.
From Cuba, attendees savored arroz congris with shredded roast pork and yucca con mojo. The arroz congris, a combination of Cuban black beans and rice, paired perfectly with the tender shredded pork. The yucca con mojo, marinated yucca root, added a unique and flavorful twist to the dish.
Like the first event, guests engaged with the cooks, discussing the cultural significance and preparation of each dish. This installment also featured music, adding to the festive atmosphere and encouraging cultural exchange.
These dinners not only provided delicious meals but also fostered a sense of community and cultural appreciation, bringing people together to celebrate diversity through food.