Reggae Global Radio: Tasty and Ital with Chef Troy
The Coronavirus has put the brakes on many businesses and careers in New York City, one of the hardest hit areas in the United States. Chef Troy Levy has found it challenging to keep his Ital cuisine alive.
Undaunted, the Jamaican soldiers on with his second Taste of Ital event on October 19 at the Ital Kitchen in Brooklyn. He shares the spotlight with Chef Danielle.
"The next event will be about high vibration food and educating one’s on healthy eating habits. Business has picked up compared to what it was a few months ago. The Coronavirus has slowed down business significantly but being an optimist I trust that this too shall pass," said Chef Troy.
His previous show took place at the Bellyful Restaurant, also in Brooklyn, on July 25. It was held to salute Ethiopian Emperor Haile Selassie I's 128th birthday, two days earlier.
"It was well-received and was sold-out on Eventbrite. A good amount of people showed up but some patrons were hesitant about sitting and dining in and even though we spread the seats out to respect social distancing some people took their meal to go," Chef Troy explained.
The 38 year-old developed an appreciation for Ital (unsalted) food as a boy in Glengoffe, a rural farming district in St. Catherine parish. His uncles were devout Rastafarians who stuck to a salt/meat-free diet.
Chef Troy has lived in the Big Apple for 20 years. He developed his culinary skills at eateries such as Suede Caribbean Restaurant, BB King’s in Times Square and Highline Ballroom.
His specialty dishes include the Coriander Spiced Jerk Portobello Mushroom with Tomato Chokra, Ital Stir-fried Cauliflower Rice, Coconut Cream Pumpkin Soup and Ital Stew.
Written By Howard Campbell
