Jamaican Chow

October 23 & 24

We're excited to welcome Chef Dianna Palmer back for a Jamaican Chow! Get ready for some island flavors!

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Chilled Sorrel Punch

A refreshing Jamaican holiday tradition, sorrel is brewed like a tea from hibiscus flowers, then chilled and brightened with lime juice, fresh ginger, and warm island spices. Pleasantly tart, it is a favorite at Christmas celebrations and family gatherings throughout the Caribbean. Gluten-free, vegetarian, and vegan.

Island Chicken Soup

This comforting Jamaican-style soup is built around tender chicken, carrots, potatoes, corn, thyme, and a rich, hearty broth. Flour dumplings give it a satisfying texture, while habanero and Scotch bonnet add just enough island heat. It is the kind of generous, warming soup that feels equally at home on a family table or in a neighborhood kitchen. Gluten-free version available Vegan alternative: Caribbean Vegetable Soup (seasonal vegetables, potatoes, corn, carrots, herbs, and island spices simmered in a flavorful broth).

Coconut Shrimp

A popular restaurant appetizer with a distinctly tropical profile, these shrimp are coated in coconut and fried until crisp and golden. Coconut milk and coconut flakes create a rich, delicate crust, served with a bright apricot sriracha dipping sauce and a touch of sweet heat. A gluten-free version is available. Vegan alternative: Coconut “Shrimp” (plant-based coconut-crusted bites with a apricot sriracha dipping sauce)

Jerk Chicken

Jerk chicken is one of Jamaica’s most recognizable dishes, celebrated for its smoky flavor, aromatic spices, and unmistakable Scotch bonnet heat. Dianna’s version features dark-meat leg quarters marinated with habanero, thyme, scallions, onion, jerk seasoning, and mushroom soy sauce, then grilled until tender. Gluten-free. Vegan alternative: Jerk Portobello Mushroom (portobello mushrooms marinated in jerk spices, including habanero, thyme, scallions, onion, and warming seasoning.)

Sides: Coconut Rice, Sautéed Cabbage, Fried Plantains

The jerk chicken is served with three classic sides: Coconut Rice: Fragrant rice cooked with coconut milk for a lightly sweet finish. Sautéed Cabbage: Tender cabbage seasoned simply to balance the heat and richness of the chicken. Sweet Fried Plantains: Ripe plantains caramelized in the pan until golden, soft, and naturally sweet. Gluten-free and vegan.

Mom’s Black Rum Cake

Dark, moist, and fragrant, this is a dessert associated with Christmas, weddings, and the passing down of family recipes from one generation to the next. Dianna’s mother soaks cherries, raisins, and currants in Manischewitz wine and rum for a full year before blending them into the fruitcake batter. Dark, moist, and fragrant, this is a dessert associated with Christmas, weddings, and the passing down of family recipes from one generation to the next. Served with vanilla ice cream and raspberry sauce. Vegetarian. Gluten-free and vegan alternative: Mango Gelato.

Featured products

Jamaican Chow: Saturday, Oct. 24

$60.00
$60.00

Jamaican Chow: Friday, Oct. 23

$60.00
$60.00

Unique Eats & Eateries of Atlanta

$22.50
$22.50

Chef Dianna Palmer

Chef Dianna Palmer’s culinary journey began with her Jamaican upbringing and the rich food traditions of her family. Born in Brooklyn and raised in the Bronx, Dianna was surrounded by the flavors and customs of Jamaica. Her mom is from Clarendon stepdad from St. Catherine. 

Her mother cooked Jamaican dishes like oxtails and other Jamaican favorites, every day.  Dianna was put to work in the kitchen, though at first she didn’t love it. It wasn’t until a home economics class, that her interest in cooking grew. As an adult, friends and coworkers couldn’t stop complimenting her food.

After working as a healthcare administrative assistant, Dianna decided to take cooking seriously. In 2009, she moved to New Jersey to attend  Hudson County Community College’s culinary program,. After graduation, she worked for Compass Group, Sodexo, and Aramark, which stationed her at different locations around NYC, including Lincoln Center and the Brooklyn Museum. But her passion was still her own cooking, so she catered on the side whenever she could.

Since moving to Georgia with her sons in 2017, Dianna has worked as a sous chef at Georgia Tech, developed food concepts, including It’s Baked Baby, a baked potato concept  in Chattahoochee Food Works. Today, she combines her professional experience with the Jamaican flavors in her pop-ups and catering.