The Fare Field: Kris Wessel Cooks Caribbean Roasted Guinea Hen

Thanksgiving is right around the corner, but if you're so over the whole turkey-ocalypse, there are always other options. Caribbean roasted guinea hen, anyone? Miami's farm-based cooking show, the Fare Field, is featuring a Thanksgiving-appropriate menu in this week's online episode -- including the aforementioned hen, pigeon pea rice, and...

By Hannah Sentenac

November 22, 2013

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Thanksgiving is right around the corner, but if you're so over the whole turkey-ocalypse, there are always other options.

Caribbean roasted guinea hen, anyone?

Miami's farm-based cooking show, the Fare Field, is featuring a Thanksgiving-appropriate menu in this week's online episode -- including the aforementioned hen, pigeon pea rice, and coconut-braised radish tops cooked up by chef Kris Wessel.

The online show, produced by Miami New Times food critic Emily Codik, launched two weeks ago. The premise is such: every other week a local chef will visit Little River Market Garden (Little Haiti's urban farm), harvest vegetables, and cook up a mean meal.

Stemming from Wessel's New Orleans-inspired style, this week's menu offers a Creole/Caribbean/Floridian twist on some comfort food favorites. In this episode, he leads a mini-tour through a Caribbean market, schooling viewers on unusual finds before whipping up his dishes. All recipes are available on the show's website, thefarefield.com.

The next episode, hosted by Anastasia Koutsioukis of Mandolin Aegean Bistro, will air on December 4.

Check out this week's three-minute episode below:

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