Series 1

1. THE LATIN LOVER
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.

2. CARNIVAL NIGHTS
Chef Irie reinterprets Trinidadian favorites with Cilantro Corn soup, Chicken Pelau, Pineapple Pepper Slaw and an Irie-style ginger libation. Viewers listen in on a food conversation between Chef and Trinidadian Olympic athlete and Sports Analyst Ato Boldon.

3. A LITTLE OF THIS...
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. Chef’s interaction with Trinidadian Olympic athlete and Sports Analyst  Ato Boldon is concluded with a lesson in making an interpreted Trini Bake and Shark.

4. DINNER IN THE KEYS
Chef Irie showcases his love of island gourmet with Shrimp Bisque, Spicy Steamed Fish Papillote and a Mango Key Lime Pie. Chef cooks and converses with the “Bad Boys” of reggae, Inner Circle.

5. RICH & REFRESHING
Chef Irie makes a lineup of non-traditional elements with his Coconut Pumpkin Rum Soup, Picadillo Meatballs, Chayote Salad, and cool Cucumber Lemonade. Viewers listen in on a food conversation between Chef and chart topping British Jamaican reggae singer Maxi Priest.

6. AN EARLY LUNCH
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. Chef’s interaction with chart topping British Jamaican reggae singer Maxi Priest is concluded with a lesson in making a vegetarian-friendly lentil salad.

7. KINGSTON TO BRIDGETOWN
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. Chef takes on a drink-making challenge at the home of Vincentian Soca King Kevin Lyttle.

Series 2
 
1. DIRECT HEAT
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. Co-host Lisa Lee visits a Caribbean grilling mecca called Oistins.
 
2. JAMAICA JAMMIN’
Chef Irie gets in touch with his Jamaican roots preparing Ackee and Saltfish with mashed yams, Curried Goat with Breadfruit & Pumpkin Salad, and a Carrot Juice Cocktail. We see a glimpse of Chef Irie’s Jamaica, then Jamaican Consul General Franz Hall stops in for a meal.
 
3. SAK PASE
Chef Thia creates a menu reminiscent of home with a simple Tomato Avocado Salad, Haitian Tasso de Dinde - Turkey Sauteed in White Wine, Djon Djon Mushroom Rice and a Passion Fruit Rum Punch. She shares her memories of youth in the land of kreyol.
 
4. ROOTS AND RUM
Chef Irie explores Afro and French Caribbean cuisine with a simple Celery Salad, Scallops in Sauce Chien, Caramofongo (Plantains) with Sauteed Shrimp, finished with a Pineapple Coconut Cocktail. Co-host Lisa Lee takes us on a trip to the oldest rum factory in the world.
 
5. MORNING GLORY
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. Co-host Lisa Lee shares her visit to 3 island daytime eateries.
 
6. CULTURAL COMPOSITE
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. Co-host Lisa Lee visits a world class Caribbean restaurant with international influences.
 
7. EAT YOUR VEGGIES
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. Co-host Lisa Lee visits a Caribbean fresh market and a rastafarian ital chef.

8. PINEAPPLE EXPRESSED
Chef Thia and Chef Irie prepare a menu with pineapple as the star in each dish. Starting with fresh made Pineapple Salsa, Pineapple Glazed Pork with a Mango and Jicama Salad, Pineapple Marmalade Chicken Skewers and finished with a new version of Pineapple Ginger Cocktail. Co-host Lisa Lee chats with the reigning queen of soca music Alison Hinds.