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June 1, 7:00 P.M. Dinner: Caribbean Island Hopping

June 01, 2024 07:00 PM

Celebrate Caribbean American Heritage Month with LoLo’s and Little Caribbean

25 11th Ave, New York, NY 10011, USA

The Caribbean—a unique collection of island nations distinguished by their distinct cuisines that were shaped by the combination of the colonial powers that once ruled, access to waterways and fertile land, and the ingenuity and ancestry of the islanders.  
In honor of Caribbean American Heritage Month, join us for a celebratory island-hopping dinner from Belize to Barbados featuring artisans and restaurants that power Brooklyn’s Little Caribbean—Aunts et Uncles, Healthy as a Mother, Allan’s Bakery, Mr. P’s—alongside the wife-and-husband team behind Harlem’s LoLo’s, and executive chef Reuel Vincent of One World. Together they have crafted a menu that highlights the breadth of Caribbean cuisine and celebrates the Caribbean diaspora in New York City and beyond.

The evening will be accompanied by live Caribbean music. 

Beverages generously donated by Uncle Waithley’s and Sorel

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150

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Hors d’Oeuvre

Chef Reuel Vincent
Oxtail Pelau Arancini with Miso–Butter Bean Aïoli
Contains alliums and dairy  

Aunts et Uncles
Green Banana Souse with Chadon Beni, Cucumbers, and Peppers      

Healthy as a Motha
Mofonguitos de Jerk-Spiced Oyster Mushrooms with Purple Cabbage Slaw and Pineapple–Mango Chow 


Aunts et Uncles and Healthy as a Motha
Mofongo with Trinidadian Curry Cream Sauce and Seasoned Lion’s Mane Mushrooms
Vegan; contains gluten  

Ceviche Caribe with White Fish, Salmon, Aji Leche, Potato, and Apricot–Rhubarb Chutney
Contains alliums and nuts 

Chef Reuel Vincent
Roasted Chicken with Brown Stew Gravy, Cucumber Chutney, Picked Herbs,Cou-Cou, and Fried Okra
Contains alliums, dairy, and gluten   


Allan’s Bakery and Mr. P’s Ice Cream
Black Cake with Pone à La Mode
Contains dairy 

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About Little Caribbean:  
Little Caribbean is home to the largest and most diverse Caribbean-American-Latinx community outside of the West Indies, making up 20 percent of New York City. Located on the corridors of Flatbush, Church, Nostrand, and Utica Avenues, Little Caribbean is home to people, restaurants, and small businesses that come together to share social and cultural histories and futures.
In 2017, Shelley Worrell of caribBEING spearheaded the movement to name the Little Caribbean neighborhood. caribBEING continues to celebrate and amplify this thriving community where West Indians from the entire region live, work, and play, and to commemorate the history of the Caribbean Diaspora in New York City. 

About Shelley Worrell:
An award-winning cultural entrepreneur born in New York City and raised between Brooklyn and the Caribbean, Worrell created I AM caribBEING, spearheaded the designation and development of Little Caribbean, and recently served as the head of Caribbean Partnerships for the U.S. Department of Commerce. Since 2012, Worrell has produced 500+ immersive experiences in partnership with top corporations and cultural institutions including Diageo, Vox Media, Humana, Chase Sapphire, DoorDash, the James Beard Foundation, Google Arts & Culture, Brooklyn Botanic Gardens, Brooklyn Museum and others. Her multi-platform and cross-cultural activations have been featured by Black Enterprise, NBC, National Geographic and Hyperallergic; and she has been personally profiled in the New York Times and Good Morning America. Worrell holds a BA in Cultural Studies from CUNY, Brooklyn College and an MA in Media Studies from the New School.

About LoLo’s:
Chefs Raymond Mohan and Leti 'LoLo' Young-Mohan are elated to share their passion for island flavors at LoLo's on the Water; a spinoff of LoLo's Seafood Shack, the original Cape Cod and Caribbean concept established in Harlem in 2014. LoLo's is inspired by seaside eateries; referred to as “lolos,” that the duo encountered while living abroad in the British West Indies. A lolo serves as a community gathering place for locals and travelers alike, featuring today's catch and island-style barbecue. The LoLo's menu is inspired by their Caribbean roots and travels to over 50 countries together. In addition, LoLo’s unofficial acronym stands for locally owned, locally operated.
A New York Restaurant School graduate, master Latin chef Raymond Z. Mohan apprenticed under chefs Douglas Rodriguez and Jean George Vongerichten. Born on a market street in Guyana, chef Raymond's culinary interest developed as a child shopping at the market daily with his mother for their family's South American roadside stand.
Leti was born and raised in El Barrio in Manhattan. She is a graduate of The Brearley School, the University of Pennsylvania, and the French Culinary Institute. Her favorite childhood memories include eating tamales in her father’s hometown of Belize and enjoying barbecuewith her mother’s Texan family. 

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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