Sounds like I’m a Kardashian or something when I say it like that.
However, for me to get to that beach (with my family, not ten girlfriends bent on boozing it up at an all-inclusive resort with swim-up bar or anything like that) was not as simple as hopping on a first-class airplane. No, no, little ones, to get to my celebratory pina colada I had to deal with a missing passport, an emergency phone call to my mother back home, a private flight for my birth certificate from Philadelphia, me in tears in the airport (not so unusual really), and a visit to Graceland.*
*That part? Actually kind of awesome. Sadly, the Civil Rights Museum was closed.
[Source]Lucky for me, my most recent endeavor into Jamaican territory (at least the culinarily influenced kind) required a simple trip down South Lamar, where I easily found a parking spot…no tears required.
I was invited to attend a tasting of Irie Bean Coffee Bar‘s creative, but focused, menu on Thursday evening, where the first rule of the night was to “Live. Love. Be Irie.”
“Irie”[eye-ree] is a Jamaican colloquialism meaning to be at peace, and feeling that life is good (somewhat like the Costa Rican “Pura Vida”), and on Thursday night…
…not only was life good, the food was good too.*
*Forgive me, Father, for that transition.
Better than good, in fact, as evidenced by the fact that the comment card we were given for constructive criticism…
…turned to a blog-length essay in my incapable-of-brevity hands.* [Yes, I used both sides.]
*The smiley faces and hearts I can only attribute to my current absence from an elementary school classroom.
The Irie Bean menu consists of just four items, served Thursday through Sunday for dinner. Following a greeting from Raf, the coffee bar’s owner, we were privileged to taste third-sized* portions of them all.
*Yes, these are third-sized portions you’ll see. And the full portion of each menu item only costs a flat $7.00. Even the fastidiously frugal Miss Smart can stand by that pricing.
First up? Quinoa & Sweet Potato Griddle Cakes topped with pickled onions and a Coconut Sweet Onion Sauce.
Oh, goodness me. Yes, it was as good as it sounds. The inside was a little gummy at first bite, but somehow the shredded sweet potato was crisped just enough on the outside (without being fried) to give a subtle crunch and texture accentuated by the quinoa. The onions really heightened the flavor, and I would be extremely happy to find a bottle of the Coconut Sweet Onion Sauce in my refridgerator….Gluten-free and vegan, I’m pretty sure this will be something I try (unsuccessfully) to recreate.
Next came the Calypso (Jerk) Chicken, served with a Mango-Habanero BBQ Sauce, slaw, and Irie Rice (black beans and rice). Honestly, the best thing about this was how perfectly both the chicken and beans were cooked. I loved the sauce on the chicken, but didn’t get enough of it to taste as much heat as I might like. It was a solid piece of chicken, though…one I’d definitely not be unhappy to have again.
The heat I was missing on the chicken came through on the Jerk Fish Slider. I died and went to tilapia heaven for a moment, as the jerk spices and marinade rendered some rather delectable bites of fish. [My wandering fork meandered next door for more. 
] 
The chipotle cream sauce was a subtle addition, but the real shock here was the Hawaiian sweet roll for a bun. It was almost enough to convert me into a “bread person.” (Almost.)
The Mango-Habanero BBQ Sauce returned in sweet-heat glory on top of the pulled pork slider, also served on one of those scrumptious sweet rolls.
I was quite happy with the sandwich already, and then Raf realized he’d grabbed the trays too early and we were missing a fried plantain chip nestled on top.
Now, I’m more of a soft, caramelized plantain kind of girl. I love ‘em. Fried foods and I on the other hand? Well, generally we stay away from one another….but I tried a bite of the whole sandwich, platano maduro, and all…and there was something ingenius about the textural and flavor play that was happening there. It was kind of like how putting potato chips on chicken salad sandwiches makes them just that much better.
Can you believe all of this came from one tiny little trailer parked out back?
Stop by South Lamar and say hi to Chef Zach…he’s working ‘Ja-magic’* at Irie Bean.
*Sorry for that one. Truly sorry.
One love?
How about one more of everything?*
{ 2 comments… read them below or add one }
I would never expect such good looking food from a coffee cart… mmm.
mmm that food looks delicious!!