Culture Through Cuisine: Caribbean

Spicy jerk chicken, stew oxtails, paratha roti, and Trinidadian fruit medley are all specialty dishes you’ll find at Marla’s Caribbean Cuisine and on the menu for our next Culture Through Cuisine. In 2005, Marla Jadoonanan achieved her lifelong dream of opening a Caribbean restaurant based on the flavors of her native Trinidad and Tobago and with a deep Indian influence. Since then, Marla’s has received numerous awards including Mpls.St.Paul Magazine’s 50 Best Restaurants in 2014.

Hear Marla speak about her early days of learning to cook and the enormous flavors she’s serving up from her tiny kitchen in South Minneapolis.

Marla Jadoonanan was born in Princes Town, Trinidad and Tobago and moved to Northeast Minneapolis with her family when she was 15. Marla’s passion for cooking began at a young age when her father would take her down to the village and she would cook with the other ladies. If you ask her, she doesn’t have any recipes, just a little bit of this and a little bit of that. Of course, her main ingredient is always lots of love!

Registration includes dinner, non-alcoholic beverages, tax, and gratuity.

Photo credit: Uchefotography