There’s a new private chef and catering business in town: The Tasti Plate with chef Aquila Kentish.
The Tasti Plate specializes in Caribbean and Southern fusion.
Kentish got her start as a chef in a youth program in her native Boston called Future Chefs, a school-to-career program that focuses on students with an interest in the culinary arts. She went on to complete an associate degree in culinary arts and completed her bachelor’s degree in hospitality management. Later, she helped start Boston’s Jamaica Mi Hungry, a food truck and pop-up, an experience she remembers fondly.
“I love serving. I think it’s just so fun. I like interacting with people, but I love to cook. I like to create dishes,” Kentish said. “The food truck was really like a happy medium where I got to do both of those things. I got to cook the food and do the serving at the same time. And, you know, I’m like, little 24-year-old me driving around the big city in this in this big truck. The whole thing was a vibe.”
The idea for The Tasti Plate is derived from her experience with Jamaica Mi Hungry. It also represents her family. Her father is from Haiti — hence the “i” in Tasti — and her mother was from Alabama, where she spent her summers.
Her Southern heritage led her to Greenville, a city she always liked. Kentish is working out of a shared kitchen but hopes to get her own kitchen soon to operate her catering business, prep for pop-ups and teach classes.
“My whole goal with it is for it to be able to share food that is flavorful and bold and creates a whole new experience for people,” Kentish said. “It’s food that you want more of, food that you love. … Food that you know you can taste the heart in.”
Kentish recently hosted a pop-up at downtown Greenville’s Sum Bar, which she connected with through the Village Launch Program of Mill Village Ministries. For updates, visit thetastiplate.com.
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Sushi Go, a Japanese eatery located on the corner of Greenville’s North Main and College streets, launched a new menu. The updated options include entrees, starters and sashimi.
The gindara is a miso-marinated butterfish or black cod, with a marinade that allows the fish to take on a light and flaky texture. Buta kakuni is pork belly simmered low and slow in broth for a fall-off-the-bone texture. The flower harumaki is a spring roll made with avocado, snow crab, cucumber and edible orchids. It comes with a sweet chili sauce, which gives the light starter just the right zest.
Sushi Go is located at 247 N. Main St.
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On Nov. 21, the 58th annual Saint George Greek Ladies Philoptochos Bake Sale will take place at 406 N. Academy St. in Greenville. The event will offer pastitsio platters and Athenian chicken platters, along with pastries and pastry boxes.
