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Jamaican jerk king writes cookbook

The Sunday Gleaner
Volume XLX, NO. 15
Kingston, Jamaica
April 16, 1995
By Balford Henry

VERNON'S Jerk Paradise and the name Allan Vernon are synonymous in New York City with Jamaican jerk delights.

Vernon, who originates from Mandeville, credits his mother for his affinity with the kitchen. In fact, he dedicates his book to her and suggests that her insistence on enhancing his culinary endeavours "by being hard on me to stay in the kitchen, even against my will," paid off.

When Vernon first came to New York City, he first worked as a carpenter, but his ambition was to start his own business.

Pioneer

"I studied the city to gauge what was missing and decided that there was a lack of jerk," he said.

The result of all that has been his tremendously successful restaurant at 254 West 29th Street in Manhattan, to which the rich and the famous often trod for a tasty jerk lunch or dinner. In addition, Vernon has developed his own Vernon's Jerk Sauce, which he claims is basic for a proper jerk dish in his adopted land.

Now, he has completed the cycle by writing his first cook book, "Vernon's Jerk Paradise Cook Book," featuring authentic jerk cuisine by the pioneer jerk cooking in the U.S.

The book has been published by Tropical Publications Inc., Suite 381, 70A, Greenwich Avenue, New York 10011 and currently available at leading bookstores in the United States and the Caribbean.

Asked about his favourite recipe, Vernon claims that his jerk salmon is "wow!" But, that probably because it's among the newest of his creations.

Mouthwatering

Previously it could have been his jerk beef, jerk Christmas ham, jerk lamb, jerk lobster, jerk turkey or even his jerk scallops, and mouth-watering, tasty, spicy delights which have become the rave of new York City's restaurant hoppers.

"It has been a dream come true to watch the flavour of jerk spread throughout the United States," he said.

"I feel happy and proud that I am the pioneer in bringing this Jamaican method of cooking for the U.S."

From time to time, he has sent his jerked meats to places as far away as Germany, England and other Caribbean Islands. Now he has made it easier for people everywhere to have the delightful task of jerk at their fingertips courtesy of his book, "Vernon's Jerk Paradise Cook Book."