{"id":5329,"date":"2020-10-07T12:47:00","date_gmt":"2020-10-07T17:47:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/behind-table-kingston-kitchen\/"},"modified":"2023-04-10T12:10:36","modified_gmt":"2023-04-10T17:10:36","slug":"behind-table-kingston-kitchen","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/behind-table-kingston-kitchen\/","title":{"rendered":"Behind the Table | Kingston Kitchen"},"content":{"rendered":"<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Chef Shawn Fearon | Kingston Kitchen | Behind the Table Conversations\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/oSzeq0Jn_8o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>20 years ago, Shawn Fearon, stepped off a ferry on Mackinac Island, which is located on the northern intersection between Lake Michigan and Lake Huron. He was 2,000 miles from his home, the island nation of Jamaica, and was experiencing America for the first time on a work program.\u00a0<\/p>\n\n\n\n<p>\u201cYou couldn\u2019t pay me enough money to think that I would eventually own a restaurant on Mackinac Island,\u201d he said, laughing.&nbsp;<\/p>\n\n\n\n<p>Now chef and owner of The Kingston Kitchen at the Village Inn, Shawn has gotten used to the similarities between his adopted island home and the island where he spent his youth.&nbsp;<\/p>\n\n\n\n<p>\u201cWe work hard and we party hard,\u201d Shawn said about the comparison between Jamaica and Mackinac Island. \u201cIf you take away the weather and the destination, we have behavior and cultural similarities.\u201d&nbsp;<\/p>\n\n\n\n<p>It\u2019s the fusion of similarities that has inspired Kingston Kitchen\u2019s cuisine and menu. Shawn used the foundation established at his first restaurant in Okemos, MI to bring his concept north to the place he first fell in love with cooking.&nbsp;<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u201cThere\u2019s no one-size-fits-all when it comes to cooking, you have to be flexible but remain true to your identity.\u201d&nbsp;<\/p>\n<\/blockquote>\n\n\n\n<p>The menu offers a traditional Jamaican section but for the \u201cmeat-and-potatoes\u201d customers, Shawn offers Jamaican fusion dishes like Jerk Chicken Fettuccine Alfredo or the Kingston Hawaiian Burger.&nbsp;<\/p>\n\n\n\n<p>\u201cIf you can eat mild Buffalo chicken you can eat the entire menu.\u201d&nbsp;<\/p>\n\n\n\n<p>Shawn said he \u201cteases\u201d his customers with Jamaican flavors and relies on his technique and authentic ingredients to remain true to his character. He said that competing with historical restaurants requires him to offer an experience that is unique, but welcoming, to island visitors.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/gfs.com\/wp-content\/uploads\/2022\/12\/Kingston_IC.jpg\" alt=\"Kingston Kitchen Burger\"\/><\/figure>\n\n\n\n<p>\u201cIf you don\u2019t keep examining yourself and keep pushing, then you&#8217;re going to fall to the bottom.\u201d&nbsp;<\/p>\n\n\n\n<p>Like many of his colleagues, Shawn has been challenged with the balancing act of owner and chef, especially during the pandemic. Although domestic tourism helped make this summer successful, a lack of seasonal labor has been the worst Shawn has ever experienced.&nbsp;<\/p>\n\n\n\n<p>What keeps Shawn motivated is working seven days a week, always on the line, like he did twenty years ago before he had the title of owner or head chef.&nbsp;<\/p>\n\n\n\n<p>\u201cEverything I do, I put passion in it,\u201d Shawn said. \u201cI always ask myself what am I doing today that I can do better tomorrow?\u201d&nbsp;<br>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Head Chef and Owner Shawn Fearon offers island to island cuisine.<\/p>","protected":false},"author":19,"featured_media":15468,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-5329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Kingston Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/behind-table-kingston-kitchen\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Behind the Table | Kingston Kitchen\" \/>\n<meta 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content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Kingston Kitchen","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.com\/es-us\/ideas\/behind-table-kingston-kitchen\/","og_locale":"es_ES","og_type":"article","og_title":"Behind the Table | Kingston Kitchen","og_description":"Head Chef and Owner Shawn Fearon offers island to island cuisine.","og_url":"https:\/\/gfs.com\/es-us\/ideas\/behind-table-kingston-kitchen\/","og_site_name":"Gordon Food 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