Fat Fowl: Chef Shorne's New Age Caribbean Cuisine in Brooklyn
Discover how Chef Shorne Benjamin brings innovative Caribbean flavors to Brooklyn with Fat Fowl's unique menu and vibrant dining experience.
Chef Shorne Benjamin's path to the culinary world was anything but conventional. Approximately 15 years ago, he was immersed in the finance sector on Wall Street. However, he observed a gap in the dining scene: the absence of upscale Caribbean cuisine. "I used to work in finance, and I noticed there were no real high-end Caribbean restaurants," he recalls. This realization ignited his passion to fill that void.
Despite initial reservations about the culinary industry's pay scale, fate intervened when he was laid off from his finance job at the age of 30. Seizing the opportunity, Chef Shorne enrolled in culinary school, committing himself wholeheartedly. "I made a commitment to myself... if this is what it takes to start, I want to do that," he reflects. His dedication led him to develop a niche he terms "New Age Caribbean cuisine," blending traditional flavors with contemporary techniques.
The Birth of Fat Fowl Amidst a Pandemic
The concept for Fat Fowl emerged during the challenging times of the COVID-19 pandemic. With the restaurant industry in flux, Chef Shorne adapted by leveraging social media to showcase his culinary creations. The positive feedback was overwhelming, leading him to organize pop-ups where patrons could pick up his dishes. This grassroots approach laid the foundation for Fat Fowl.
An opportunity arose when a contact at DeKalb Market Hall in Brooklyn offered him a space. Recognizing the shift towards takeout dining, Chef Shorne envisioned a rotisserie chicken concept complemented by an array of healthy sides. Embracing the challenge, he introduced Fat Fowl to the community, emphasizing quality and authenticity.
A Menu That Celebrates Innovation and Tradition
At Fat Fowl, the menu is a testament to Chef Shorne's commitment to reimagining Caribbean cuisine. While the rotisserie chicken is a centerpiece, the sides and vegetarian options shine just as brightly.
One standout dish is the tamarind jerk mushrooms, a harmonious blend of four mushroom varieties: shiitake, cremini, portobello, and white mushrooms. "It's just a nice mixture... different earthy tones to them, sweet tones, and just makes it amazing," Chef Shorne describes. This dish offers a flavorful experience that appeals to both vegans and non-vegans alike.
Another innovative offering is the quinoa and peas, a healthier twist on the traditional rice and peas. Chef Shorne explains, "I made sure to offer quinoa and peas... still have that flavor profile." This thoughtful substitution caters to health-conscious diners without compromising on taste.
Signature sauces further elevate the dining experience. The honey lavender sauce strikes a delicate balance, providing a unique accompaniment to the dishes. Additionally, the tamarind barbecue sauce offers a fusion of sweet and smoky flavors, reflecting Chef Shorne's inventive approach to traditional condiments.
Creating a Community-Centric Dining Experience
Beyond the food, Fat Fowl offers an ambiance that fosters community and connection. The open kitchen design allows patrons to witness the culinary process firsthand, reinforcing transparency and trust. "People see you replenishing... it's made fresh and replenished in front of you," Chef Shorne notes. This setup not only showcases the freshness of the dishes but also invites diners into the heart of the cooking experience.
Family-style offerings, such as dishes served in Dutch pots, evoke a sense of home and tradition. "You pick your sides, whatever you want... it's all cooked in a Dutch pot," he shares. This approach encourages communal dining, reminiscent of Sunday family dinners.
Looking Ahead: The Future of Fat Fowl
With the success of Fat Fowl, Chef Shorne envisions expanding the brand while staying true to its core values. He emphasizes the importance of authenticity and innovation in the culinary world. "Be true to yourself... own what you have," he advises aspiring restaurateurs. His journey underscores the significance of passion and perseverance in achieving one's dreams.