Some of us cook, measuring carefully and following recipes note for note. Then there are those like chef Craige Gaskins who create with food, improvising like a jazz musician and using recipes as a starting off point.
Gaskins, a one-man band at Rita’s Cafe, has been crafting a seafood focused menu blending a variety of geographical influences. Judging by the steady stream of customers who call or drive up to the bright red food truck parked “somewhere in Weemz,” according to the Facebook page, Gaskins has found his groove. “Everyone knows how to cook, but when you can take the essence—the spices—and dazzle their taste buds, that’s how you make food you can’t get nowhere else,” said Gaskins.
His “foundation” menu consists of classic seafood combos—shrimp, oysters, scallops and fish—sandwiches and subs. “I build many branches from it,” Gaskins said, referring to the special menu where you will hear a world of cultural influences, each with their own distinct flavorings: Persian joojeh chicken, rich with turmeric, saffron and garlic; Moroccan style couscous with spinach and golden raisins; and Jamaican jerk chicken with the smoky, spicy taste of the Caribbean.
Gaskins also has been known to switch things up whenever inspiration strikes. “When I woke up this morning I decided to start offering New York deli sandwiches,” Gaskins said. It was a nod to Katz’s Delicatessen in New York City, where he spent time studying his craft at the New York Restaurant School in the late 90s. It included an internship at the famous Tavern on the Green in Central Park.
You can find Gaskins and Rita’s Cafe parked at 450 Gaskins Road, which is the former site of Capt. Mathews Gaskins Sr.’s, general store. “It was important to honor my grandfather’s legacy.”
In the spirit of Gaskins-style improvisation and experimentation, this recipe is merely a suggestion. “I’m not a measurer,” he cautioned. So feel free to forget the rules, throw caution to the wind and make it your own.
