Preparing truly international cuisine at home can quickly become a tedious affair, what with tourists stopping by to take pictures and customs agents dropping in to check each entree's passport. Leave multicultural meals to the pros with today's Groupon: for $15, you get $30 worth of Cajun, Caribbean, and Thai fare at Jambalaya Restaurant.
At Jambalaya, master chef Kevin Greaves draws upon his international travels to craft the menu's Cajun, Caribbean, and Thai recipes, each infused with a blend of custom sauces and spices. Meals get a jump-start with an order of six New Orleans–style hush puppies, which diners force to walk tiny planks into creole sauce ($7). Main courses such as boneless chicken marinated in a Caribbean jerk sauce ($15) and red snapper rubbed with a house blackening spice ($17) beckon island breezes past dinner tables adorned with vases of tropical flowers. Chefs craft pad thai with sriracha sauce in a sea of rice noodles intertwining with chicken, shrimp, and eggs ($16). Vegetarians need make no flavour compromises with the eatery's veggie-friendly offerings that include vegetable enchiladas simmered in creamy creole sauce ($15) and the lunchtime staple of two Jamaican patties of beef, goat, chicken, or vegetables ($7). In addition to aroma tendrils filling the air, the dining room is tied together with a fireplace that alternately discharges soft light and singing chimney sweeps across the vibrant prints lining the dining area's bright walls.
Chef Kevin Greaves spent years travelling the world studying the spices and cuisine unique to each region. Of all that he tasted, the foods that stood out in his mind and palate hailed from three distinct locales: Thailand, Louisiana, and the Caribbean. Rather than limit himself to a single favourite, the head chef of Jambalaya Restaurant incorporated flavours from all three regions into his eclectic menu.
The menu highlights traditional dishes from each region, including pad thai from Thailand, gumbo and jambalaya from the Louisiana bayou, and curried goat from the Caribbean. In addition, Chef Greaves prepares some dishes with a fusion twist, adding jerk spices to vegetable pad thai or moulding a plate of shrimp creole into the shape of Thailand. The chef flavours each dish with the restaurant’s signature brand of spices and sauces.