What a Miss Lily's Chef Serves on His Jamaica Table - All Of It with Alison Stewart

Podcast Summary: "What the Miss Lily's Culinary Director Serves on His Jamaica Table"

Podcast: All Of It (WNYC)
Host: Alison Stewart
Guest: Chef Andre Fowles
Date: March 10, 2026

Overview of the Episode

In this celebratory episode of “All Of It,” Alison Stewart sits down with acclaimed chef Andre Fowles, former chef and culinary director at Miss Lily’s, champion on the show Chopped, and the private chef to Bruce Springsteen. Fowles discusses his new cookbook, “My Jamaican Table: Vibrant Recipes from a Sun Drenched Island,” and explores Jamaican culinary culture—its flavors, history, and the deep family and community connections at its heart. The conversation is rich with stories of his upbringing in Kingston, the influence of his grandmother, the Jamaican diaspora in New York, and detailed insights into iconic dishes. Listener calls add further perspectives and nostalgia about Jamaican cuisine.

Key Discussion Points & Insights

The Soul of Jamaican Food and Culinary Storytelling

[02:24 - 04:12]

Jamaican food as cultural storytelling:
- “It tells a story of firstly, the history, you know, of the people and the migration of ingredients. So it's a very eclectic cuisine.” (Fowles, [02:35])
- Influences include Indian (curry), Chinese, African, Spanish, and English cuisines.
Personal connection and family:
- Alison reads from Fowles’ book, triggering a heartfelt response rooted in memories of his grandmother’s kitchen.
- “Food is such, is such the ultimate connector. It's not just about the recipes. It's a storytelling story.” (Fowles, [03:41])
Kitchen as a place of discipline and love:
- Mama Cherry (his grandmother) instilled respect for the cuisine and exacting preparation as an extension of love (Fowles, [04:20]).

The Journey to Becoming a Chef

[05:46 - 06:30]

Fowles aspired to be a doctor, but family circumstances led him to cooking, a craft deeply embedded in Jamaican culture due to the tradition of home-cooked meals.
“Jamaica is a cooking culture. … Most of our meals was being cooked at home, so that was something that came naturally.” (Fowles, [05:50])

New York & Jamaica: Cultural Parallels

[07:09 - 07:54]

Shared multiculturalism: “When you go to Jamaica, you see people of different complexion, but they're all Jamaican…very similar to New York.” (Fowles, [07:09])
Jamaican food’s adaptability to diverse diets and its widespread popularity in NYC.

Miss Lily’s: Creating Experiences

[08:09 - 09:00]

Fowles wanted Miss Lily’s to transport guests “out of New York” and into a true Jamaican ambiance with authentic food, drinks, music, and atmosphere.
- “Once you open that door and you enter, you should be transported…you belong, and you, you know, you're in that moment.” (Fowles, [08:09])
Signature drinks: “Ice cold red stripe. It has to be extra cold.” (Fowles, [09:01])

Deep Dive: Iconic Jamaican Dishes & Ingredients

The Art of Jerk

[09:08 - 10:06]

“Jerk is a seasoning and it's a method.”
- Essentials: allspice (pimento), garlic, ginger, thyme, scallion, Scotch bonnet pepper.
- Emphasis on smoking for authentic flavor.
- “It's not just about the heat with Scotch Bonnet, it has a citrus, a fruity aroma that makes jerk really, really special.” (Fowles, [09:15])

Jamaican Curry Powder

[10:06 - 11:09]

Mellow, turmeric/fenugreek/cumin-forward compared to other curries.
Scotch bonnet pepper is key to many dishes, including for flavor, not just heat:
- “When we make rice and peas…use a green Scotch bonnet to steep it in that coconut broth.” (Fowles, [10:15])

Rice and Peas

[11:09 - 11:21]

“It’s beans. Actually, it's red kidney beans. But you know what? We're Jamaicans. We do things our own way. We call it peas.” (Fowles, [11:12])

Pepper Shrimp (“Pepper Swims”)

[11:53 - 12:13]

“The local call it ‘swims’…it's some local shrimp that we catch in the river…super flavorful.” (Fowles, [11:53])

Street Snacks and Breakfast Traditions

[13:11 - 14:00]

Jamaican breakfast must-haves: steamed callaloo, ackee and saltfish (national dish), fried sweet plantains, Johnny cakes (fried dumplings), and Blue Mountain coffee.
Ackee: a fatty fruit, boiled and sautéed with saltfish. “It doesn't have a particular flavor on its own...that's why it works so well with the salt fish.” (Fowles, [14:28])

Community Calls: Food Memories and Technique

[14:41 – 17:14]

Zeke calls about cow foot soup; Fowles emphasizes quality cow foot and layering flavors throughout the cooking process ([15:29]).
Denton lists his favorites: “ackee and saltfish, jerk pork, cow foot and butter beans” ([16:39]).
Brenda, a Jamaican in NYC, laments restaurant Jamaican food quality, sticks to her own cooking, and loves stew peas and rice ([17:19]).

Jamaican Cuisine vs. Other West Indian Foods

[18:18 - 19:07]

Unique due to the specific mix of cultural influences (Indian, Chinese, Spanish, English, etc.), making Jamaica’s food “so much more eclectic.”
"It all depends on what group of people settle on what island that makes up the cuisine.” (Fowles, [18:24])

Nose-to-Tail Cooking: Flavors from Every Part

[19:07 - 20:02]

“Those parts of the animal usually carries the most flavor…that's why oxtail is on a surge right now.” (Fowles, [19:15])
Oxtail now pricier than steak, celebrated for its richness.

Specialties and Personal Favorites

[20:30 - 21:32]

Best way to prepare chicken feet: “in soups…stuff that has bones to give it the flavor.” (Fowles, [20:10])

On Cooking for Bruce Springsteen

[20:30 - 21:32]

Springsteen’s favorite: curry lobster with coconut rice, plantains, steamed vegetables, and condiments like hot sauce and mango chutney.
“Those combination of hot, sweet curry, the coconut rice, and of course, roti as well…you're having a mini buffet.” (Fowles, [20:38])

The Beef Patty and The Book

[21:32 - 21:59]

Fowles takes pride in his beef patty recipe; the cookbook took four years to develop, emphasizing authenticity and thoroughness.
“Look at that patty in the book. I put so much work into that recipe because…I want people to connect with that.” (Fowles, [21:40])

Notable Quotes & Memorable Moments

“Food is the ultimate connector…not just about the recipes. It's a storytelling story.” —Andre Fowles ([03:41])
“Mama Cherry…people often said that she's sweet, she's sweet like a cherry and her friends would call her Cherry.” —Andre Fowles ([04:38])
On jerk: “It's not just about the heat with Scotch Bonnet, it has a citrus, a fruity aroma that makes jerk really, really special.” —Andre Fowles ([09:15])
“Once you open that door [at Miss Lily’s]…you should be transported…for that hour or two, you're just in that one experience.” —Andre Fowles ([08:09])
“I make a pretty wicked beef patty.” (Fowles, [21:35])
“Oxtail, hands down. That's why my oxtail is the best. Because I learned from the master.” —Andre Fowles ([05:18])

Timestamps for Key Segments

02:24: Introduction; food as Jamaican cultural storytelling
03:30: Memories of Mama Cherry’s kitchen and cooking ethos
07:09: The bond between NYC and Jamaica
08:09: Creating the Jamaican restaurant experience at Miss Lily’s
09:08: The fundamentals of jerk cooking
10:06: What sets Jamaican curry powder apart
11:53: Pepper shrimp (“Pepper Swims”) explained
13:20: Essential Jamaican breakfast components
14:41: Listener calls: cow foot soup, ackee and saltfish, jerk pork, and more
18:18: Distinctiveness of Jamaican cuisine in the Caribbean
19:07: Nose-to-tail culture and the flavors of oxtail
20:30: Cooking for Bruce Springsteen and personalized Jamaican dishes
21:32: The pride and labor behind the beef patty and the cookbook

Tone & Language

The episode is warm, nostalgic, and inclusive, blending culinary expertise with heartfelt storytelling. Fowles speaks candidly and with humor, inviting listeners into his personal history while demystifying Jamaican cooking traditions for all. The host and callers add community, curiosity, and joyful sharing to the experience.

Recommended For

Anyone curious about Jamaican cuisine, its cultural resonance in New York, the journey behind beloved recipes, and the connective power of food. Foodies, home cooks, and cultural enthusiasts alike will find this episode engaging and informative.

Podcast Summary: "What the Miss Lily's Culinary Director Serves on His Jamaica Table"

Podcast: All Of It (WNYC)
Host: Alison Stewart
Guest: Chef Andre Fowles
Date: March 10, 2026

Overview of the Episode

Key Discussion Points & Insights

The Soul of Jamaican Food and Culinary Storytelling

[02:24 - 04:12]

Jamaican food as cultural storytelling:
- “It tells a story of firstly, the history, you know, of the people and the migration of ingredients. So it's a very eclectic cuisine.” (Fowles, [02:35])
- Influences include Indian (curry), Chinese, African, Spanish, and English cuisines.
Personal connection and family:
- Alison reads from Fowles’ book, triggering a heartfelt response rooted in memories of his grandmother’s kitchen.
- “Food is such, is such the ultimate connector. It's not just about the recipes. It's a storytelling story.” (Fowles, [03:41])
Kitchen as a place of discipline and love:
- Mama Cherry (his grandmother) instilled respect for the cuisine and exacting preparation as an extension of love (Fowles, [04:20]).

The Journey to Becoming a Chef

[05:46 - 06:30]

Fowles aspired to be a doctor, but family circumstances led him to cooking, a craft deeply embedded in Jamaican culture due to the tradition of home-cooked meals.
“Jamaica is a cooking culture. … Most of our meals was being cooked at home, so that was something that came naturally.” (Fowles, [05:50])

New York & Jamaica: Cultural Parallels

[07:09 - 07:54]

Shared multiculturalism: “When you go to Jamaica, you see people of different complexion, but they're all Jamaican…very similar to New York.” (Fowles, [07:09])
Jamaican food’s adaptability to diverse diets and its widespread popularity in NYC.

Miss Lily’s: Creating Experiences

[08:09 - 09:00]

Fowles wanted Miss Lily’s to transport guests “out of New York” and into a true Jamaican ambiance with authentic food, drinks, music, and atmosphere.
- “Once you open that door and you enter, you should be transported…you belong, and you, you know, you're in that moment.” (Fowles, [08:09])
Signature drinks: “Ice cold red stripe. It has to be extra cold.” (Fowles, [09:01])

Deep Dive: Iconic Jamaican Dishes & Ingredients

The Art of Jerk

[09:08 - 10:06]

“Jerk is a seasoning and it's a method.”
- Essentials: allspice (pimento), garlic, ginger, thyme, scallion, Scotch bonnet pepper.
- Emphasis on smoking for authentic flavor.
- “It's not just about the heat with Scotch Bonnet, it has a citrus, a fruity aroma that makes jerk really, really special.” (Fowles, [09:15])

Jamaican Curry Powder

[10:06 - 11:09]

Mellow, turmeric/fenugreek/cumin-forward compared to other curries.
Scotch bonnet pepper is key to many dishes, including for flavor, not just heat:
- “When we make rice and peas…use a green Scotch bonnet to steep it in that coconut broth.” (Fowles, [10:15])

Rice and Peas

[11:09 - 11:21]

“It’s beans. Actually, it's red kidney beans. But you know what? We're Jamaicans. We do things our own way. We call it peas.” (Fowles, [11:12])

Pepper Shrimp (“Pepper Swims”)

[11:53 - 12:13]

“The local call it ‘swims’…it's some local shrimp that we catch in the river…super flavorful.” (Fowles, [11:53])

Street Snacks and Breakfast Traditions

[13:11 - 14:00]

Jamaican breakfast must-haves: steamed callaloo, ackee and saltfish (national dish), fried sweet plantains, Johnny cakes (fried dumplings), and Blue Mountain coffee.
Ackee: a fatty fruit, boiled and sautéed with saltfish. “It doesn't have a particular flavor on its own...that's why it works so well with the salt fish.” (Fowles, [14:28])

Community Calls: Food Memories and Technique

[14:41 – 17:14]

Zeke calls about cow foot soup; Fowles emphasizes quality cow foot and layering flavors throughout the cooking process ([15:29]).
Denton lists his favorites: “ackee and saltfish, jerk pork, cow foot and butter beans” ([16:39]).
Brenda, a Jamaican in NYC, laments restaurant Jamaican food quality, sticks to her own cooking, and loves stew peas and rice ([17:19]).

Jamaican Cuisine vs. Other West Indian Foods

[18:18 - 19:07]

Unique due to the specific mix of cultural influences (Indian, Chinese, Spanish, English, etc.), making Jamaica’s food “so much more eclectic.”
"It all depends on what group of people settle on what island that makes up the cuisine.” (Fowles, [18:24])

Nose-to-Tail Cooking: Flavors from Every Part

[19:07 - 20:02]

“Those parts of the animal usually carries the most flavor…that's why oxtail is on a surge right now.” (Fowles, [19:15])
Oxtail now pricier than steak, celebrated for its richness.

Specialties and Personal Favorites

[20:30 - 21:32]

Best way to prepare chicken feet: “in soups…stuff that has bones to give it the flavor.” (Fowles, [20:10])

On Cooking for Bruce Springsteen

[20:30 - 21:32]

Springsteen’s favorite: curry lobster with coconut rice, plantains, steamed vegetables, and condiments like hot sauce and mango chutney.
“Those combination of hot, sweet curry, the coconut rice, and of course, roti as well…you're having a mini buffet.” (Fowles, [20:38])

The Beef Patty and The Book

[21:32 - 21:59]

Fowles takes pride in his beef patty recipe; the cookbook took four years to develop, emphasizing authenticity and thoroughness.
“Look at that patty in the book. I put so much work into that recipe because…I want people to connect with that.” (Fowles, [21:40])

Notable Quotes & Memorable Moments

“Food is the ultimate connector…not just about the recipes. It's a storytelling story.” —Andre Fowles ([03:41])
“Mama Cherry…people often said that she's sweet, she's sweet like a cherry and her friends would call her Cherry.” —Andre Fowles ([04:38])
On jerk: “It's not just about the heat with Scotch Bonnet, it has a citrus, a fruity aroma that makes jerk really, really special.” —Andre Fowles ([09:15])
“Once you open that door [at Miss Lily’s]…you should be transported…for that hour or two, you're just in that one experience.” —Andre Fowles ([08:09])
“I make a pretty wicked beef patty.” (Fowles, [21:35])
“Oxtail, hands down. That's why my oxtail is the best. Because I learned from the master.” —Andre Fowles ([05:18])

Timestamps for Key Segments

02:24: Introduction; food as Jamaican cultural storytelling
03:30: Memories of Mama Cherry’s kitchen and cooking ethos
07:09: The bond between NYC and Jamaica
08:09: Creating the Jamaican restaurant experience at Miss Lily’s
09:08: The fundamentals of jerk cooking
10:06: What sets Jamaican curry powder apart
11:53: Pepper shrimp (“Pepper Swims”) explained
13:20: Essential Jamaican breakfast components
14:41: Listener calls: cow foot soup, ackee and saltfish, jerk pork, and more
18:18: Distinctiveness of Jamaican cuisine in the Caribbean
19:07: Nose-to-tail culture and the flavors of oxtail
20:30: Cooking for Bruce Springsteen and personalized Jamaican dishes
21:32: The pride and labor behind the beef patty and the cookbook