Holidays

Calling all Jerks: Jamaican Jerk Festival is Back

Who doesn't love a good jerk?  In case you haven't caught on, we're actually not talking about political candidates or even that uncle that shows up drunk at family gatherings. We're talking the jerk that refers to spicy chicken, pork, and fish with roots in the Caribbean, especially Jamaica. Traditionally, jerk meats are cooked on pimento wood, using allspice and Scotch bonnet peppers.


The 11th annual Grace Jamaican Jerk Festival returns to Markham Park on

Sunday, November 11th from 10 a.m. - 10 p.m., with dozens of vendors offering

everything in the way of jerk -- from chicken to lobster to ice cream. 

In

addition to lots of spicy things to eat, the festival has a kid's area,

interactive cooking demonstrations and, of course, the Jamaican Jerk

cooking competition (we like to call it the great south Florida

jerk-off).

Of course, music is also a large part of Jamaican

culture, and the festival has a great roster of musicians from DJ's to

gospel acts to headliners Byron Lee's Dragonaires. 

Festival tickets are $20 in advance for adults and children 10 and up (kids under 10 are admitted free), $25 at the gate and can be purchased online

or by calling (786) 361-1103. VIP tickets are $75 for adults, $40 for

kids 12 and under, and includes priority entry and parking, two alcoholic

drinks (21 and over), a Caribbean meal, front of stage viewing area for

concerts, a gift bag, and unlimited juice bar.





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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss