Christmas,Trini style

PORK, parang and ponche de creme are three of the many things combined to make Christmas in TT a season rich in food, festivities and tradition.

Culinary artist Kern Mollineau, 27, is dedicated to sharing his gift for creating delicious treats for the taste buds, while being the curator for all that is required to make a night filled with an amazing vibe.

The event was held on December 16, at the Lost Tribe Band Camp at 59 Alberto Street, Woodbrook. It saw patrons enjoying the sweet sound of parang with occasional mixes from other genres. Under the strings of lights below a distant crescent moon, people enjoyed great music with edibles from a menu which included fried pork, ponche de creme, corn soup, beers, and vegan cheese paste, to a name a few.

Many could not resist the rhythm of parang. So patrons of all ages danced and sang under the warm lights of the venue.

Mollineau said this event was the fourth instalment of a Kernos lime, following Corn Soup, Afro Beat then Doubles and Dosti. "The process entails thinking about what people would love to eat, then conceptualise and plan around that."

A lover of how Christmas is celebrated in Trinidad, he said, "It is when food is available by literally everyone. Something about Christmas leading into Carnival. There is a kind and joyous spirit that takes over the nation–people are sharing, being helpful and always looking for a reason to enjoy themselves."

The concept for the event came from his personal love for liming in a way which facilitates conversation and deeper connection while having fun. "I like an easy-going, good time. Everything doesn’t have to be excitement-filled. Recently there was a narrative that it has nothing to do in Trinidad besides go by a bar and drink or wait for a party, people were becoming bored."

Mollineau sought to ensure his feeling for a difference was shared, so he consulted with friends on the concept. What started as house limes became almost quarterly events held at the Lost Tribe Mas Camp. Limes Mollineau refers to as, "good food, good vibes, good times." This, he said, are the pillars upon which the themed food-inclusive limes, hosted by Kernos and friends, stand.

He said for this specific lime, he decided on Pork, Parang and Ponche de creme because it had a catchy sound. He laughed while saying it has a ring that made many almost forget the name of the event was actually Navidad.

"I always had a knack for coming up with catchy phrases as I dabble in copywriting from time to time. Parang, because aspects of our culture must remain alive, and as influencers of the younger generation we must display the significant things traditionally that make us uniquely Trinidadian."

The chef said he was totally involved in the preparation of food and planning of the event, from top to bottom. "I go to the market for fresh produce, the grocery store, the fish men, butcher shops. After that, my friends and I prep all the food, and cook it at the event on the day, ensuring it is as fresh as possible."

Mollineau said he felt an overwhelming sense of gratitude seeing the turnout, but prior to that, he felt the ever-present anxiety which exists when organising a project. "You’re in a headspace of wanting to provide the best experience possible and just hoping people show up with good vibes and have an experience."

For this particular event, he said he made an even greater effort to ensure he met the demand for more food and was happy to see an empty pot of corn soup at the end. "Normally we are out in Port of Spain handing out food after because I tend to over cater, but people have to eat, food don’t waste."

Asked if Navidad will be an annual event, Mollineau said, "After the turnout? Definitely, I’d be crazy not to make this a staple for years to come. I’d love everyone to come and experience a lime by Kernos and friends. Next up is Carnival cool down version, of course. That means, plenty of food, and plenty vibe–just bring your bottle and your positive energies."