On a typical workday, Sean Davis, Chef of Golden Krust – Fairburn Commons, starts his food preparation at six every morning, cooking up Jerk chicken and a banquet of Jamaican Cuisine.
“We have about 60 to 80 pounds of oxtails, 35 to 40 pounds of curry chicken, 32 pounds to 35 pounds of brown stew,” said Davis. “I met a lady around the corner yesterday, day before yesterday, and she said oh man, I gotta come to get that chicken curry chicken; it is so good.”
Davis and staff hope to hear more praises sung on their cuisine when they take part in Atlanta’s 6th Annual Black Restaurant Week. The event runs from Aug. 6, Jamaican Independence Day, to the 20th.
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