Rosemary Parkinson, Gleaner Writer

From left at East - Cook Kenji, Executive chef Tomo and general everything, Chama. - Photos by Rosemary Parkinson

For 15 years, Restaurant Week helped establish New York City as the premier destination for dining. Deemed a 'marquis event for discriminating diners', New York now even has a Restaurant Week Hall of Fame with inductees from Aquavit, Tribecca Grill, The Water Club to Shun Lee Palace and Steak Frites.

Originally created to promote restaurants to journalists during the 1992 Democratic National Convention and intended as a one-time promotion in New York, Restaurant Week is a concept that has gone international in a short space of time, spreading into many cities, some having a summer and a winter week. Some even hold the event for a two week-period rather than just one, ensuring that time is given for discerning 'foodies' from whatever echelon of the society to taste the best of what their city has to offer.

From New York to Philadelphia, Atlanta to San Diego, Washington to Toronto or London to Paris, it has become fashionable for dining addicts to find themselves elbowing with non-familiar bodies, all with one common bond - to enjoy a prix-fixe menu at participating restaurants. (Prix-fixe means the restaurant in question offers a choice within several courses for one fixed published price).

CONCLUSION

I conclude the obvious - restaurant week serves to forge a common bond among people from all classes and creeds, from all parts of the world - something only music has been able to do in the past. It has brought healthy rivalry among restaurants; it has forced authors and columnists to write on general dining etiquette from what to wear, how to eat and restaurant manners. Websites with virtual maps and blogs fill cyberspace with the where, when and in what city.

Wine, liquor, general food suppliers, fashion houses all benefit with obvious domino effects because most restaurant weeks worldwide are held during what is considered to be 'slow periods' in the gastronomic and business sector. Add to restaurant week, the annual 'French Cocktail Hour' in June when more than 30 cities around the world from Toronto to Shanghai, Stockholm to New York, Paris to London and beyond celebrate the highly-regarded 'aperitif moment' and you really have a joining of worlds. (From the Latin aperire, meaning 'to open', an apéritif is a gathering of friends around simple, delicious drinks and finger foods designed to whet the appetite for an evening of dining).

Even surveys have proven restaurant week and French cocktail hour to be successful endeavours with six out of 10 diners/drinkers taking the opportunity to try new restaurants/ bars and more than two-thirds admitting they have made return visits at other times. Those unable to dine out because of financial constraints say the opportunity to try out the fare in their city has given them a whole new perspective on cuisine.

KINGSTON RESTAURANT WEEK

And now we have the celebration of the second annual Gleaner-sponsored Kingston Restaurant Week (KRW). The first year was a bit of a try-out experience where in true Caribbean-style everything seemed a little rushed, with some restaurants hailing the event and others finding their participation a little disappointing. However, with that amazing hype of grand retrospect that islanders get having 'bad talked' something to its end, the opportunity for a KRW the second time around, has brought renewed zest with everyone joining the melee.

KRW, the brainchild of Jamaican Stephanie Scott, has now turned into an event that has not only had The Gleaner and other sponsors buzzing but, our own brand of 'foodies' waiting in anticipation for all to begin. "I had to mash those pavements last year, begging, cajoling to get restaurants to see the potential and join me in this endeavour and now, this time, everyone has a whole new attitude. There is excitement in the air. I believe that KRW is heading straight to the moon. This year is bigger and better and has far outweighed my expectations," Scott says.

THE DREAM OF A FOOD CRITIC

Only this left to be said then: I wish those participating in KRW all the best as the event comes into weekend. Wanting to see Kingston show it can be counted as the capital of cuisine, my hope is that restaurateurs have taken this week seriously topping it with excellence. My deepest desires are:

1. That everyone in the hospitality industry learns the importance of great food as part of Jamaica's culture and tourism package.

2. That the fabulous cuisine, good service and healthy attitude towards this aspect of our island life continue long after KRW is over. By so doing, Jamaica can live up to the expectations of those who not only live and dine here, but those who come to looking for that 'foodie' experience filled with Caribbean goodness.

"The purpose of life is not to be happy. The purpose of life is to matter, be productive, to have it make some difference that you lived at all." - Arthur H. Prince