GUEST CHEF TOYA HENRY

Pimento

Brooklyn, NY

First-generation West Indian-American Toya Henry is transforming the perspective of Caribbean cuisine into modern dishes. At the young age of ten, Toya had found her way into the kitchen; where she first learned how to cook from her West Indian grandparents and parents. After finishing school and pursuing a career in fashion, Toya began to travel abroad. During her excursions, she was able to gain in-depth knowledge about farming, spices, and methods to enhance her cooking techniques. From her journeys, Toya rediscovered her passion for cooking, which led her to work with Chef Erik Bruner-Yang (Maketto & Broken English), Chef Mina Stone (Mina's @ PS1), and renowned chefs at The James Beard Foundation. Under their tutelage, she refined her natural talents and found a position in the kitchen of a well-known South East Asian Gastropub in Brooklyn. Leveraging her experience and natural talent, Ms. Henry launched Pimento in the summer of 2018, followed by her Atelier in the summer of 2020. She has since hosted supper clubs, private events, and parties throughout the New York City area.

FEATURED RECIPE

Allium Baked Eggs with Chilled Rundown

INGREDIENTS NEEDED - Serves 2

2 4oz cod or salmon fillets

3 eggs

4 cherry tomatoes quartered

¼ cup yellow bell pepper diced

1 ½ tablespoon scotch bonnet or habanero diced 

2 garlic cloves minced

⅓ cup red onion

1 scallion, diced

1 leek, diced (only the green portion)

6 chives, diced

½ cup arugula

6 parsley stems / leaves, diced

3 cilantro stems diced

1 lemon - 1 tsp zest, juice half

1 lime - 1 tsp zest, juice whole

1 cup coconut milk

1 1/2 tbsp olive oil or butter

1/3 cup canola or grapeseed oil

1 ½ tsp thyme 

1 tsp Pimento/Allspice (optional)

Sugar, salt and pepper

TOOLS NEEDED

3 small ramekins or 1 small cast iron skillet (6.5 inches)

1 nonstick skillet

1 spatula or tongs

1 mixing bowl 

1 cutting board

1 sharp knife

1 mixing spoon

1 coupe, soup or pasta bowl