Once the travel restrictions mandated by the coronavirus were lifted, it seems the world chose to shake off its cabin fever. Even people who weren’t all that adventurous found themselves headed to foreign lands.

That wanderlust wasn’t just good for the travel industry. It proved to be a boon for restaurants as well. Those specializing in exotic cuisines found new customers who’d either traveled abroad and wanted to relive their vacations through food or who were heading to an overseas destination and wanted to sample local flavors before arriving.

Marcia Reid, co-owner of Jamaican restaurant Kool Runnings said that since opening 30 years ago, they’ve prided themselves in educating diners about Caribbean food — what makes one island different from another and what to look for in authentic cuisine.

“Throughout the Caribbean, we’re known for using spices, coconut milk and fresh ingredients,” she said. “You’ll probably find some form of rice and peas or beans everywhere, but that’s where the similarities end.”

To aid readers who are contemplating a trip to the Caribbean or who are interested in trying the cuisine closer to home, Southwest Gwinnett magazine sought out local restaurateurs and dug into some of the history behind the bold flavors.

Variations on similar ingredients

The Caribbean, a region located between North and South America, is made up of 13 independent countries and several territories: 

• Independent countries: Antigua and Barbuda, The Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Haiti, Jamaica, Saint Kitts and Nevis, Saint Vincent and the Grenadines, Saint Lucia and Trinidad and Tobago
• Territories: Anguilla, Aruba, Puerto Rico, Cayman Islands, Curaçao, Saint Martin/Sint Maarten, Turks and Caicos Islands, the U.S. Virgin Islands, the British Virgin Islands and other dependencies and municipalities

Although local produce plays a big part, Caribbean cuisine as a whole is a vibrant tapestry woven from the rich cultural heritage of the islands, as well as the region’s complex history of colonization and cultural exchange. African, European, Indigenous and Asian culinary traditions are all reflected in foods of the Caribbean.

Common ingredients include rice, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes and coconut. The cooking methods, levels of heat, variations of spices and other factors take those staples in many different directions.

More than jerk

When many people consider Caribbean food, the first thing that comes to mind is Jamaica and perhaps its most famous dish — jerk chicken. But according to Reid, there is much more to her island home than spicy barbecue.

One of Kool Runnings most popular dishes is the Rasta pasta. A fusion of Italian and Jamaican flavors, the dish is penne pasta tossed with a jerk-infused cream sauce and colorful bell peppers. 

“That’s a good introduction to Jamaican food,” said Reid. “It’s a little bit of the familiar with that extra little bit of Jamaican flair. It’s colorful, it’s very healthy tasting and it’s not as spicy as traditional jerk.”

The pepper of choice in Jamaican cuisine is the Scotch bonnet, which measures 100,000–350,000 Scoville Heat Units (SHU) — making it 40 times hotter than the jalapeño, which typically measures 2,500–8,000 SHU. There’s a fruitiness to the pepper though, and the heat comes at the back end.

Still, Reid suggests washing down the meal with the famous Red Stripe beer or any other cold beverage to help with the heat.

Curries and more

For those who may be a little sensitive to spicier foods, curries are another Jamaican staple.

“There were so many different cultures that [helped] make up Jamaica,” she said. “It was like a trading post, and all kinds of spices were introduced.”

Indian influences brought about curries — from chicken to goat to chickpeas.

“We took the basic curry and made it our own,” Reid added.

With many people forgoing meat, Kool Runnings sells a lot of curried chickpeas. While naturally low in saturated fat, chickpeas are nutrient dense. They provide nearly 20 grams of protein in a half-cup serving, along with five grams of dietary fiber. That’s more protein than a boiled egg.

But Reid said many vegetarians enter the restaurant and revert to what she calls “flexitarians.”

“They’ll order rice and peas and ask for oxtail gravy,” she chuckled. “They don’t want to eat the actual meat, but the gravy is so good they can’t resist.”

Two countries, one island

Cristino Hiraldo had been studying medicine in his home county of Dominican Republic while working at a restaurant at the airport to support himself and his family. A car accident caused him to lose sight in one eye, and that derailed his medical career. Looking to change directions, he moved to the U.S. in November 2002. His wife and children came later in February 2003.

Having a passion for food and the skills obtained in the restaurant, Hiraldo found work at different Dominican restaurants in the area. When a place he was working at closed down, he decided to sell meals out of his house.

“A lot of people got used to his flavors and the way that he cooked, so it was pretty successful,” said his son, Cristian Hiraldo Garcia.

Although his dishes were based mainly on the cuisine he grew up on, he added a few touches from his training in international dining. Word of mouth kept the family busy, and soon they had saved enough to purchase a stand-alone restaurant that was going out of business.

Café Dominican

Since Café Dominican is open for breakfast, Milagros Garcia, Cristino Hiraldo’s wife and the restaurant’s co-owner, suggested serving traditional mangú tres golpes. Tres golpes means “three hits,” and the dish is considered the breakfast of kings.

It consists of mangú, or mashed plantains, queso de freir (a white cheese that gets crispy when fried because of its high melting point), fried salami and eggs. The dish is often topped off with tangy, pickled red onions to balance the richness.

Those familiar with Puerto Rican food may mistake mangú for mofongo. Although they both start with raw plantain, they end up very different. Mangú consists of boiled mashed plantains (green or ripe) mixed with butter, garlic and salt.

Shared roots, different flavors

The Dominican Republic shares the island of Hispaniola with Haiti, so much of the food has similar roots but tastes decidedly different. A typical Haitian lunch is rice and beans, also known as riz et pois. Traditionally, it was meant to provide crucial carbohydrates to field workers. It is often preceded by a plate of viv — boiled plantains, boiled roots and tubers and meat.

Another must-have Dominican dish is la bandera, a traditional Dominican lunch. This dish’s name translates to “the flag” because its elements are meant to depict the colors of the Dominican flag (red, white and blue). Traditionally, the main ingredients are white rice, red kidney beans (although they can be substituted with black beans or pigeon peas) and either chicken or beef. This dish is paired with some type of salad and, quite often, tostones (fried green plantain).

Contact information

Kool Runnings

5450 Peachtree Pkwy., Norcross
(770) 441-0207 • For orders: (770) 441-0206

koolrunningsrestaurant.com

Café Dominican

4650 Jimmy Carter Blvd., Norcross
(770) 758-3374

cafedominicanoga.com

Popular local eateries round out seven-vendor lineup at Politan Row at The Forum, slated to debut early 2025

Food hall veteran and hospitality operator Politan Group is gearing up to open its third Atlanta-area Politan Row in Peachtree Corners in early 2025.

The company recently announced four more concepts joining Politan Row at The Forum, including Chef Helio Bernal’s Boca Taqueria, Alice and Joey Lee’s Kimchi Red, Cassidy Jones’ LOL Burger Bar and Abdul and Rabia Siddiqui’s Sahirah Kebab & Curry. 

“Following the success of Politan Row at Colony Square, it was a no-brainer to partner with Politan Group on bringing this experience to Peachtree Corners,” said Adam Schwegman, director and head of retail leasing at Jamestown. “This destination is much more than your average food hall, and we can’t wait for the community to get a taste of what these local chefs will be serving up in downtown PTC.”

Boca Taqueria and Kimchi Red

Boca Taqueria —Peachtree Corners resident, Chef Helio Bernal, launched his career in 2017 with The Real Mexican Vittles, a pop-up cart and food truck business focused primarily on serving bites around the Atlanta brewery scene.

On the heels of its success, Bernal opened Summerhill’s Boca Cocina de Barrio in 2022, his first brick and mortar location with a full menu and craft bar offering Mexican cuisine like birria tacos, queso fundido and enmoladas. An offshoot of his Summerhill location, Boca Taqueria will be Bernal’s first counter-service restaurant in his own neighborhood. 

Kimchi Red —With two existing Georgia suburb locations, local owners Alice and Joey Lee will debut their third installment of Kimchi Red in Peachtree Corners.Ranked number one of 25 on Yelp’s “Top Spots for Fried Chicken in the United States,” Kimchi Red is best known for its Korean fried chicken.

The menu features family-style portions of fried chicken paired with unique flavors such as a honey butter balsamic glaze, kimchi, onion stir-fry sauce and more. Additional offerings include kimchi fried rice, signature plates with proteins like bulgogi or skirt steak and specialty noodle dishes. 

LOL Burger Bar and Sahirah Kebab & Curry

LOL Burger Bar — Newnan, Georgia native, Cassidy Jones, always felt the pull of entrepreneurship, so in 2022,she dove in headfirst with the opening of LOL Burger Bar in West Midtown. Jones’ LOL stands for “live out loud,” and at her restaurant, the staff strives to follow that motto by creating memorable guest experiences with every visit.

On the menu, customers can choose from a selection of signature griddled burgers loaded with interesting toppings like macaroni and cheese and pulled pork or try something more classic like a traditional cheeseburger. Chicken wings, fries and milkshakes are also available. This expansion marks the second location for the brand and first foray into a suburban market. 

Sahirah Kebab & Curry —Sahirah Kebab & Curry is a fast-casual Indian restaurant led by husband-wife team Abdul and Rabia Siddiqui. The duo has been cooking for many years in notable Atlanta restaurants, with the former most recently holding chef positions at Tabla and Blue India.

Guests can expect prominent Indian cuisine favorites such as curries, samosas and biryani. This restaurant will be the Siddiqui’s second location, marking their first expansion out of Politan Row at Colony Square.

Full lineup of restaurants

These businesses join previously announced 26 Thai Kitchen & Bar, Gekko Kitchen and Sheesh Mediterranean to round out the seven-vendor lineup at Politan Row at The Forum, in addition to Italian-American family restaurant and wine bar, Millie’s Pizzeria, which will be housed in a standalone building adjacent to the food hall. 

Redevelopment at The Forum

Politan Row at The Forum’s opening will mark another significant milestone in the property’s ongoing redevelopment, started by North American Properties’ Atlanta subsidiary (NAP Atlanta) last spring.

NAP Atlanta was acquired by global, design-focused real estate investment and management firm Jamestown in October 2024. Jamestown is now an investor in The Forum, through an affiliate, and oversees management along with retail leasing. 

About The Forum Peachtree Corners

The Forum Peachtree Corners (The Forum) is a 500,000-square-foot outdoor lifestyle center originally opened in 2002.

Today, The Forum is home to 100,000 square feet of office, 10,000 square feet of community gathering space and nearly 70 retailers, restaurants and service providers, with more to come as part of an ongoing redevelopment project designed to transform the property into a mixed-use destination. The Forum is owned by Nuveen Real Estate and Jamestown through a joint venture partnership.

For more information and to stay updated on the latest property news and happenings, follow The Forum on Facebook,  Instagram and X or visit theforumpeachtree.com.

About Politan Row

Politan Row is a talent-driven food hall platform. Founded in 2014, they create design-forward destinations for the culinarily curious, offering an elevated food hall experience that encourages the exploration of shareable dishes in beautiful, inviting and communal spaces.

Their mission is to serve people who crave unique flavors, experiences and ideas while creating opportunities for local food and beverage talent to showcase their creativity and advance their careers. For more information, visit politanrow.com.

Winter is a time for comfort food, cozy gatherings and the familiar traditions that bring people together. In this collection, five local residents share their go-to recipes for the season. Whether it’s a spicy kick, a sweet treat or a hearty meal, these dishes are perfect for enjoying with friends and family.

Each recipe reflects a personal story, filled with memories of family traditions or new spins on old favorites. From savory soups to festive desserts, these meals capture the spirit of the season and the warmth of home cooking in Peachtree Corners.

Kentucky Bourbon Balls — Kasey Kohtala

Kasey Kohtala’s Bourbon Balls are a festive holiday treat that blends family tradition with rich flavors. For Kasey, bourbon balls are a taste of Kentucky and a reminder of growing up, where her grandparents made them every year. “Bourbon balls and the holidays go hand in hand for me — they’re basically a taste of Kentucky wrapped in chocolate,” she says.

These no-bake delights are perfect for involving the whole family. “I like that this recipe requires little use of the oven,” Kasey adds, noting that her son enjoys dipping the bourbon balls in melted chocolate. With a combination of toasted pecans, bourbon and chocolate, these treats offer a mix of sweet and savory flavors, ideal for sharing with neighbors and friends during the holidays. The smell alone takes her back to those family gatherings, making this recipe a special way to spread a little cheer each year.

Ingredients:

• 1.5 cups pecans
• 2.5 cups vanilla wafer cookies (crumbled)
• ½ cup bourbon (I prefer Four Roses or Woodford, but use your favorite!)
• 1 cup powdered sugar
• 3 Tbsp unsweetened cocoa powder
• 1.5 Tbsp molasses
• Pinch of salt

Instructions:

1. Toast the pecans: Preheat oven to 350°F. Spread the pecans onto a baking sheet and bake for 8-10 minutes until toasted.
2. Prep the cookies: Use a food processor to pulse the vanilla wafer cookies into crumbs (you’ll need 2.5 cups total).
3. Add the pecans: Add the cooled pecans to the cookie crumbs and pulse lightly a few times. Be careful not to overdo it — you still want some texture from the pecans!
4. Mix remaining ingredients: In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, molasses and salt.
5. Combine together: Add the liquid mixture to the food processor and pulse until combined.
6. Let mixture rest: Scoop the mixture into a bowl, give it a few stirs, and press it into a large, solid mass. Let it rest at room temperature for one hour.
7. Prepare the balls: Roll the mixture into 1-inch balls and coat them in toppings of your choice. Kasey enjoys rolling hers in melted chocolate and topping them with a pecan, but you can also use nuts, coarse sugar or sprinkles.

Pro Tips:

• Soak your pecans overnight in a sealed jar filled halfway with bourbon if you have time for extra flavor.
• Sip bourbon while baking — always a good idea!

Aunt Cuda’s Soup — Jim and Carol Gaffey

Jim and Carol Gaffey share a beloved family recipe with Aunt Cuda’s Soup, a comforting dish passed down through generations. This hearty soup, made with eggplant, beef and elbow macaroni, has become a staple in their home, bringing back cherished memories of family gatherings. “Peeling and finely cubing the eggplant by hand, just as Aunt Cuda did, is one of the things that makes this soup special,” Carol shares.

The key to perfecting this dish is letting the vegetables simmer until they’re soft and tender. Grating fresh Parmesan cheese adds richness, elevating the flavors of the savory broth. For Jim and Carol, preparing this soup isn’t just cooking — it’s keeping Aunt Cuda’s memory alive while sharing a comforting tradition with loved ones.

Ingredients:

• 1 chopped onion
• 1 lb. sirloin beef
• 1 medium eggplant, peeled and diced
• 1 clove garlic, pressed
• ½ – 1 cup diced fresh carrots
• ½ – 1 cup diced celery
• 1 (16 oz) can crushed tomatoes
• 2 beef bouillon cubes
• Salt, pepper, nutmeg, sugar and parsley to taste
• ½ cup elbow macaroni
• Grated Parmesan cheese (for serving)

Instructions:

1. Brown the beef and onion: In a large pot, brown the sirloin beef with the chopped onion over medium heat until cooked through.
2. Add vegetables and seasonings: Add the diced eggplant, garlic, carrots, celery and crushed tomatoes. Season with salt, pepper, nutmeg, sugar and parsley to taste.
3. Simmer the soup: Add the beef bouillon cubes and let the mixture simmer over low heat until all the vegetables are soft and tender, stirring occasionally.
4. Cook the pasta: Stir in the elbow macaroni and cook until the pasta is tender, about 10 minutes.
5. Serve: Serve the soup hot, topped with freshly grated Parmesan cheese.

Pro Tips:

• For the best flavor and texture, peel and finely cube fresh eggplant.
• Grating your own Parmesan cheese adds a rich, sharp flavor that complements the soup perfectly.

Jalapeño Honey Cornbread — Shiney Eapen

Shiney Eapen’s Jalapeño Honey Cornbread is a crowd-pleaser that balances sweet and savory with a touch of spice. Whether served at a Thanksgiving dinner or a casual game-day gathering, this cornbread has become a staple for friends and family. Shiney loves how easy it is to customize, adding fresh jalapeños, cilantro or green onions for extra flavor.

The cornbread’s blend of sweet corn, honey and jalapeños creates a perfect balance of flavors. “I love making this gluten-free with King Arthur or Krusteaz mixes,” Shiney says. Cooking it in a cast iron skillet gives the bread a golden, crispy crust, while keeping the inside soft and tender.

Ingredients:

• 2 cans corn
• 2 cans cream-style corn
• 2 boxed cornbread mixes (gluten-free Krusteaz or King Arthur preferred; do not follow box instructions)
• 2 cups sour cream
• 1.5 cups shredded Colby Jack or Mexican cheese
• 1.5 cups shredded cheddar cheese
• 1 fresh jalapeño, seeds removed (or ½ cup pickled jalapeños)
• 1 can (4 oz) mild green chilies
• 4 eggs, beaten
• 2 sticks melted butter
• 1 cup milk (2%)
• 1 Tbsp honey
• 1 tsp black pepper
• 2 tsp taco seasoning
• Small bunch cilantro, chopped
• ½ cup chopped green onions (greens only)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F.
2. Mix the ingredients: In a large mixing bowl, combine all ingredients. Let the melted butter cool slightly before adding it to avoid scrambling the eggs.
3. Prepare the pan: Pour the mixture into a large cast iron skillet or an oven-safe baking pan.
4. Bake: Cover with foil sprayed with cooking spray to prevent sticking. Bake for one hour. In the last 15 minutes of baking, remove the foil, sprinkle the reserved cheese on top and continue baking until the cheese is melted and golden.

Pro Tips:

• Reserve half of the cheese to sprinkle on top during the last 15 minutes for an extra cheesy finish.
• Cilantro and green onions can be mixed into the batter or sprinkled on top with the cheese.

Iron Bowl Taco Soup — Claire King

Claire King’s Iron Bowl Taco Soup is a dish steeped in tradition, emotion and Alabama football. Growing up, Iron Bowl Saturday was more than just a game day — it was a family event. Claire’s mother would wake up early, hang their Auburn University flag, and start the soup, letting it simmer all day as the house filled with its comforting aroma. “As tradition, and quite a bit of superstition, my mom only made this soup one Saturday a year — never any other time, no matter how much we begged,” Claire recalls.

That tradition held strong until Claire and her sister both married Alabama fans, breaking the long-standing family rule. Now, the recipe has become a game-day staple, enjoyed beyond just Iron Bowl Saturday. Packed with beans, corn and a rich blend of spices, this taco soup is perfect for feeding a crowd. It also freezes well, making it a go-to for chilly days and big gatherings.

Ingredients:

• 1 package ground beef (or substitute ground turkey)
• 2 cans white shoepeg corn
• 2 cans kidney beans
• 2 cans black beans
• 2 cans pinto beans
• 1 can diced tomatoes
• 1 can Rotel (diced tomatoes and green chilies)
• 2 packages Hidden Valley Ranch dressing seasoning (dry mix)
• 2 packages Old El Paso mild taco seasoning (dry mix)

Optional Toppings:

• Shredded cheese
• Chopped green onions
• Tortilla chips
• Sour cream

Instructions:

1. Brown the meat: In a skillet, brown the ground beef or turkey until fully cooked.
2. Combine ingredients: Add the browned meat and all the canned ingredients (do not drain) to a large pot or Dutch oven. Stir in the ranch dressing seasoning and taco seasoning mixes.
3. Simmer: Simmer on low heat for several hours, allowing the flavors to meld. The soup can simmer all day, making it perfect for long game days.
4. Serve: Ladle into bowls and top with shredded cheese, green onions, tortilla chips or sour cream if desired.

White Chicken Chili — Kasey Lieu

Kasey Lieu’s White Chicken Chili is a flavorful twist on a fall favorite, blending warm spices and herbs like cumin, oregano and chili powder. “Chili is always a fall favorite, but this recipe is a fun twist on traditional chili,” Kasey says. “I love how simple this meal is to throw together, yet it’s full of nutrients and flavor.”

While you can make the dish in a crockpot, Kasey prefers the stovetop for better flavor and texture. “Sometimes I add extra full-fat coconut milk to make the soup richer and creamier,” she says. “This dish holds memories of a slow, fall Saturday — fire going, football games playing in the background and a warm bowl of chili to enjoy with the family.” Topped with avocado, cilantro or extra jalapeños, this chili is the perfect meal for a chilly weekend.

Ingredients:

• 1.5 – 2 lb. boneless, skinless chicken breasts
• 1 Tbsp avocado oil or olive oil
• 1 medium onion, diced
• 1 medium bell pepper (any color), diced
• 1 small jalapeño, seeds and membranes removed, finely diced
• 6 cloves garlic, minced
• 2.5 tsp ground cumin
• 1 tsp oregano
• 1 Tbsp chili powder
• 1 tsp fine salt, plus more to taste
• ½ tsp black pepper
• 2 cups chicken broth or bone broth
• 1 (14 oz) can full-fat coconut milk (or dairy milk/half-and-half if not dairy-free)
• Juice of ½ lime
• ½ cup fresh cilantro, chopped
• 1 (14 oz) can white beans, drained and rinsed

Optional Garnishes:

• Avocado slices
• Extra cilantro
• Parsley
• Extra jalapeños

Instructions:

1. Heat the oil: Place a large saucepan or Dutch oven over medium heat and add oil. Heat until hot.
2. Sauté the vegetables: Add the diced onions and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until they begin to soften.
3. Add the spices and beans: Stir in the garlic, cumin, oregano, chili powder, salt, pepper and beans. Cook for an additional 30–60 seconds, or until fragrant.
4. Cook the chicken: Lay the chicken over the onion and pepper mixture. Add 1 cup of broth and bring to a boil. Reduce heat, cover and simmer for 12–15 minutes until the chicken is cooked through.
5. Shred the chicken: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pan.
6. Add broth and coconut milk: Pour in the remaining broth and the coconut milk. Bring back to a simmer and cover, allowing the chili to cook for another 10 minutes.
7. Finish with lime and cilantro: Remove from heat and stir in the lime juice and chopped cilantro. Adjust seasonings to taste.
8. Serve: Ladle the chili into bowls and top with avocado, extra cilantro, parsley or jalapeños if desired.

Pro Tips:

• While you can make this recipe in the crockpot, Kasey prefers the flavor and texture from the stovetop.
• You can prepare the chicken ahead of time in a crockpot with bone broth on high for about three hours or use a rotisserie chicken for convenience.

All of these recipes can be found in the upcoming December/January issue of Peachtree Corners Magazine.