———————————————————————————————-

January

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, celery, collards, endive, grapefruit, kale, forced rhubarb, leeks, oranges, parsnips, rutabagas, shallots, squash, tangerines, turnip
Fish & Meat – Goose, lobster, scallops

———————————————————————————————-

February

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, chard, celery, chicory, endive, forced rhubarb, grapefruit, kohlrabi, leeks, oranges, parsnips, rutabagas, spinach, swede, turnip
Fish & Meat – Mussels, halibut, guinea fowl, lobster

———————————————————————————————-

March

Fruit & Vegetables – Artichokes, avocados, bananas, beans (green & wax), beetroot, broccoli, cabbage, cauliflower, celery, endive, grapefruit, leeks, mint, mooli, nectarines, parsley, pineapples, onions (bermuda), oranges, radishes, rhubarb, rutabagas, …

Restaurants are on a tighter budget than almost any household. If cooks don’t precisely control food costs, they’ll be left without a penny of profit at the end of the day. At restaurants where ingredients are expensive, making the bottom line work is even more difficult but also even more important. Whether they learn it in culinary school or on the job, restaurant cooks have many tricks that can help you save money without sacrificing quality.
Americans have become used to eating the more tender and more expensive cuts of meat. …

If the economic crunch is biting hard this year and this Christmas won’t see you winding down and welcoming in the New Year under a Caribbean sun, how about bringing a bit of alternative rum, spice and sunshine to your Christmas lunch courtesy of Hotel Mockingbird Hill, the Caribbean’s No.1 eco-friendly boutique hotel in Port Antonio Jamaica.
Anthony Reid, the hotel’s Jamaican Head Chef whose cooking style is fusion and who believes that you can’t beat ‘organic’ for taste has bought together the traditional flavours of a Jamaican Christmas: pimento, sorrel, …