Welcome back to Good Day.
There sure is plenty of food on the show.
I feel like I never leave this
show hungry and Good Day Loves
local and we love to show off new
businesses in Toledo like this one.
We have Delia's Reggae Kitchen
joining us. Yeah, Chef Dewayne Affleck
and Chris Christopher Bridgeman are here
with us this morning.
Good morning. Yeah, good morning.
Are you guys doing?
Yeah. Good. How are you?
We're excited to have you and excited
to have your business here and I'm
excited to be here also. So tell us,
you guys are you guys are kind of newer.
When did you open up like 2 months ago?
OK. Two months ago. Very cool.
Where you guys located at
is 330 W Central Ave.
Awesome. So tell us about what you
guys do, who you are, what kind of
food can people expect Me walk in
good, great tasting Jamaican food.
I try to. Bring the flavor from
Jamaica here and do the right taste
like people you know, know back home.
Yeah, that's about it.
OK, well, so as soon as you walked
in here, I feel like we came with
a blember of smells good smells.
Tell us about some of the
things we've got going on here.
This morning I brought our
national dish that's from Jamaica.
We call it hockey and salt fish.
You guys know what?
That's salted cod says like
codfish or salted. And you know,
and then you cook it with hockey.
And then fried dumpling, of course,
which is the meal of choice in Jamaica.
And then over here we have our
famous Jamaican Curry chicken,
like a lot of people for chicken.
And we have the oxtail and you know Jamaican,
we cook the best oxtail and
we have Xcabi catfish and
Corey goat right over here and
jerk chicken and the shrimp pasta.
This is the first one that caught my eye.
And the festivals.
So in Jamaica, you cannot have
jerk chicken without festival.
Festival is like a mixture of flour,
sugar, baking powder,
water and corn meal.
So the festival you have to
have festival with jerk chicken
that's the meal of choice.
Wow. I
noticed with all these dishes
there's a lot of colors,
also a lot of different.
We have like the rice and proteins
and vegetables and fruit like it's
a very well presented and colored
and it's not just for the TV.
So if you come to the restaurant,
this is all every,
every food plated out at the restaurant,
whether if it's in a plate or a box.
Because, you know,
recent studies show that eating
a piece of fruits after every
meal is good for you, your pilot.
So when I say you know what,
I'm going to bring that
to the restaurant. Okay,
what do you think is a is a fan favorite,
oh, fan favorite hoxtail Curry
chicken and Curry goat and jerk
chicken. Those are the same.
And I do see
that y'all offer catering as well.
Talk a little bit about
kind of like the catering
service of it. I mean,
we just opened two months ago,
so we haven't done much catering as yet,
but we're hoping for catering.
So we're up for like wedding,
funeral, birthday parties,
wedding or you know, whatsoever.
Very cool. So you got some
interesting drinks every year as well.
So you bring more Jamaican drinks too.
So that's the thing. It's like a
grapefruit kind of citrus drink. Like,
I'm a big grapefruit girl.
So this is the first thing
that caught my eye was this.
And then we got the mango carrot,
and then we got the fruit punch,
the pine and ginger, more cola,
champagne and our what's that one Pineapple.
Yeah, probably probably my
favorite one, honestly.
These are great. Very cool.
Well. What are some of the
other cool things that people
can expect at the restaurant or
anything you want people to know?
Yeah, I mean there's
a lot of cool things because there's a lot
of stuff we didn't brought because you know,
we couldn't bring everything.
So we still have like cold feed.
A lot of people know it,
as we say cold food in Jamaica,
but most people say cold feed.
We still have our parridges soup.
Our restaurants is a
great tasting restaurant.
You know, I would like everybody
to come out and try it.
And see that we just not talk for TV.
We actually do it there,
you know, You know,
a lot of time people talk to talk
and they don't want to talk, walk
the walk. But with us, we, you know, whatever
we present here and all we taste
down here today, that's what you're
going to taste in the kitchen.
So I will make sure I put our foot
in it every day, not just for TV.
Awesome. Yeah.
Well, hey. Let's eat some of this.
Yeah. What do you think would be?
What do you what do you want us to try?
I want you to try the oxtail first. OK.
And then move over to the the shrimp pasta.
OK, good. I'm excited.
I'm excited for this one.
Matt. Here you go,
Fox and stuff for you guys. Yeah.
You got to eat it with us.
We're not. I got to eat too. Yeah.
I've been eating all morning.
So. OK, So is this just going to
like kind of do we have to cut this
or is this going to. I'll let you.
I'll let you kind of. No,
because it fell off the bones.
So once you put it like
that. Oh, it really is. Yeah. Oh, man.
And it's not just for TV. As I said. Yeah.
I think I'm going to try to dig in with
this shrimp pasta.
Try this one, Buster.
OK. I'll try this.
Yeah. It really is falling off here.
Wow. That's some good flavor.
Yeah. It's more like a like
a jerk shrimp pasta. Yeah,
it's it's like home though.
Yeah, it's like home. Such spots.
Try that. That is so good.
And then you of course you got to.
I really love that. The oxtail.
Yes, very good. It does.
It really does fault the bone.
It's like a little fatty,
but the fat is very flavorful.
That is good. Yeah, all the.
You know what? I don't think we
can do a restaurant. I think we
can do this year. How do
you guys cook the oxtail?
We season it for like two or three days
and then of course we pressure it and
the pressure cooker for like 15 minutes
and then I put you in order to do.
Tricks, tricky spices and disclosing.
Yeah. Yeah. You can't tell us.
Don't tell me. Yeah. Yeah.
Amazing. Well, great. And kind of
talk about, are you open
pretty much every day or.
Yeah, seven days a week.
So it's, it's from Monday to Thursday,
it's from 9:00 to 9:00, and then Friday
and Saturday it's 9:00 to 10:00,
and then Sunday is actually 9:00 to 6:00.
And we do breakfast. We do breakfast.
Yeah, we do breakfast like Sunday.
We do breakfast Thursday, Friday,
Saturday and Sunday morning.
So you could act out for breakfast.
You could expect like our fried dumping,
acting salt fish, boil food occurring
salt fish and stuff like that.
And then porridges,
like different porridges, you know,
sometimes we do peanut and oats,
sometimes we do like planting and oats.
So we, you know, switch it up and
we do a lot of soups there also too.
Like on the weekends.
So great soup, chicken soup,
beef soup, you know,
and at least go on,
got everything on it.
I like the different sort of
arrangements that you guys,
you guys have like so many
different things from shrimp
to oxtail to dumplings.
Like you guys kind of
have every base cup. Yeah.
And as I said, there's a lot of stuff.
We still have no take out of the bag.
So you know, we just brought
a few just to, you know,
it was a good sample,
just a little sample. All right.
Well, thanks for joining us this morning.
We're very excited to have
you in town and to have some
people come out to your kitchen.
Yep. All right.