Taste The Islands with Chef Irie

TASTE THE ISLANDS showcases the sweet, spicy and exotic flavors of Caribbean cuisine. Host Hugh Sinclair (aka "Chef Irie") - a personal chef, caterer and culinary consultant to elite athletes and corporate clients - introduces spices and traditional dishes and explains their history and relevance in Caribbean culture. Each episode opens with co-host Nicole, a Jamaican-born foodie, challenging Chef Irie to incorporate some of her favorite island flavors into a mouth-watering Caribbean-styled meal. Chef Irie's culinary repertoire and passion for Caribbean cuisine and culture shines through as he leads viewers through his unique take on recipes - from citrus-infused snapper ceviche, herb-crusted salmon with green papaya and mango slaw, to callaloo soup, homemade ginger beer, beignet-style banana plantain fritters, and pan-grilled jerk pork medallions - while offering helpful tips and cooking techniques.

Taste The Islands with Chef Irie By Episode

  • The Latin Lover (#101)

    Chef Irie brings out his inner Latin lover, preparing citrus infused Snapper Ceviche and Mussels Chorizo with Mango Coconut Sauce, finished with Guava Cream Cheese Phyllo tartlets.

  • Carnival Nights (#102)

    Chef Irie reinterprets Trinidadian favorites with Cilantro Corn soup, Chicken Pelau, Pineapple Pepper Slaw and an Irie-style ginger libation.

  • A Little of This (#103)

    Chef Irie draws inspiration from Trinidad and Jamaica with Plantain chips and dip, Pan Grilled Jerk Pork Medallions, Sweet Mango Chutney and an Herb Apple Salad.

  • Dinner in the Keys (#104)

    Chef Irie showcases his love of island gourmet with Shrimp Bisque, Spicy Steamed Fish Papillote and a Mango Key Lime Pie.

  • Rich & Refreshing (#105)

    Chef Irie makes a lineup of non-traditional elements with his Coconut Pumpkin Rum Soup, Picadillo Meatballs, Chayote Salad, and cool Cucumber Lemonade.

  • An Early Lunch (#106)

    Chef Irie prepares a casual brunch menu: Jerk Turkey Pumpkin Frittata, Herb-Crusted Salmon with Green Papaya and Mango Slaw, and a decadent Passion Fruit Mousse.

  • Kingston to Bridgetown (#107)

    Chef Irie mixes big island and small island traditions with his Escoveitched Flying Fish over Coucou, Kale Salad with Mango Vinaigrette and a delightful Rum Raisin Bread Pudding with Coconut Custard Sauce.

  • Direct Heat (#201)

    Jamaican Chef Irie and Haitian Chef Thia create a sumptuous grilled menu with okra wrapped in proscuitto, grilled lamb in guava mint sauce, churrasco steak with chimichurri sauce and roasted red snapper.

  • Roots and Rum (#204)

    Chef Irie explores Afro and French Caribbean cuisine with a simple celery salad, scallops in sauce chien, camarofongo (plantains) with sauteed shrimp, finished with a pineapple coconut cocktail.

  • Morning Glory (#205)

    Chef Thia explores a variety of island breakfast options with codfish Creole and sauteed boniatos, cornmeal polenta with spinach, breakfast chicken patties and spicy hot chocolate.

  • Cultural Composite (#206)

    Chef Irie takes a culinary journey through the Dutch Caribbean islands making carni stoba (beef stew), curried peanut chicken with sauteed green beans, sweet noodle cakes with warm apple compote, and a refreshing papaya cocktail.

  • Eat Your Veggeis (#207)

    Chef Thia explores a healthy vegetarian menu with accra fritters, Haitian eggplant legume (vegetable medley), a refreshing pear and chayote salad, and a stovetop sweet potato pudding.

  • Pineapple Expressed (#208)

    Chef Thia and chef Irie prepare a menu with pineapple as the star in each dish.



NHPBS Over-the-Air Broadcast

WENH-TV Ch. 11 Durham

WLED-TV Ch. 48 Littleton

WEKW-TV Ch. 49 Keene

W50DP-D Ch. 50 Hanover

W34DQ-D Ch. 34 Pittsburg

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