Please help us to welcome two incredible chefs to First Light to celebrate the CARIBE cookbook.

The event will begin with an author reception from 6–6:30 p.m. featuring snacks from the Canje kitchen, followed by a conversation about Caribbean cuisine. Tickets include a copy of the cookbook and a reserved seat. Unreserved seats are available on a first come, first served basis. Free RSVPs are also encouraged.

About the book

An incredible journey through the social and culinary history of the Caribbean, with recipes from every nation

Caribe is the first cookbook to explore Caribbean food culture of the entire region: Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Petite Martinique and the Carriacou, Guyana, Haiti, Jamaica, Puerto Rico, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, The French Caribbean, The Dutch West Indies and Trinidad and Tobago. Through years-long research including collaborations with historians and extensive travel to the islands, food writer and chef Keshia Sakarah explores the complicated and varied stories of each nation through its beloved dishes, addressing difficult truths while at the same time creating a joyful collection of the most celebrated recipes in the region to pay homage to those who created them, from Haitian Independence—Soup Joumou and Dominican Saltfish Accra Fritters, to Guyanese Pepperpot and Montserratian Fish Broth, passed on through generations.

Including stunning location photography, essays and recipes for breakfast, lunch, dinner and everything in between, Caribe is the ultimate tome of Caribbean cooking.

About the chefs

Keshia Sakarah is a food writer, recipe creator, and previous chef/owner of Caribe’ – Caribbean Eating in Brixton. Raised in Leicester, she is a second-generation Caribbean, of Montserratian and Barbudan heritage. Growing up especially close with her grandparents and the small tight knit Caribbean community in Leicester, she developed her love of cooking from a very young age. Named as one of 100 influential women in food by CODE in 2021 and 2022, Keshia has contributed recipes to various publications including Waitrose Weekend, Guardian Feast, BBC Good Food, and even the CBeebies series, Jojo and Gran Gran. She has featured on BBC Radio Two's Woman's Hour and World Service and has also been filmed for BBC Good Food, Tastemade and Twisted, and appeared on Masterchef: The Professionals in December 2021 and 2022.

Tavel Bristol-Joseph is partner, pastry chef, and director of hospitality for the Emmer & Rye Hospitality Group, overseeing seven concepts in Austin and San Antonio, as well as Nicosi, the 20-seat dessert bar at Pullman Market. Born in Georgetown, Guyana, he began baking with his aunt as a child before moving to the U.S. at 17 to attend the New York Restaurant School. After working in New York and Tucson, he partnered with Chef Kevin Fink to open Emmer & Rye in Austin in 2015, followed by acclaimed concepts including Hestia and the Caribbean-inspired Canje. His work has earned widespread recognition: Food & Wine’s Best New Chefs (2020), Bon Appétit and the New York Times Best New Restaurants (2022), and James Beard Award semifinalist for Best Chef: Texas (2023). He lives in Austin with his wife Brittany, their twins, and their dog Gus Gus.