New Haven – On Sunday, Oct. 11, Anchor Spa welcomed guests to Chef Kwame Williams’ inaugural Proppa Suppa dinner series. The pan‑Caribbean cocktail bar and restaurant transformed its dining room with scarlet curtains, palm‑leaf scarves as napkins, and monstera‑styled menus for a five‑course feast.
Chef Kwame Williams brings Jamaican‑American flair
Williams, a first‑generation American of Jamaican heritage, is known for fusing familiar flavors with non‑traditional dishes. He is currently drafting two cookbooks—Fourteen Parishes, a regional exploration of Jamaican cuisine, and Jamerican, a collection of his Jamaican‑American fusion recipes.
Proppa Suppa was conceived as a proof‑of‑concept for these books, giving intimate diners a chance to sample and provide feedback on his creations.
Menu highlights
The evening opened with a Jamaican pumpkin soup, creamy and spiced, paired with Uncle Waithley’s sorrel‑flavored Highball. Guests then enjoyed briny mackerel, crisp chayote, and apple salad before moving to the star of the night: a fatty, moist jerk duck served with string‑bean and white‑yam succotash.
Influencer Bri of “A Bris Thru Town” praised the duck, exclaiming, “OK Chef Kwame!” The meal concluded with a guava cheesecake on a ginger‑snap crust, accented by rum‑infused ginger candy.
Local business spotlight
Anchor Spa owner Karl Franz Williams, who also produces the ginger‑beer brand Uncle Waithley’s, highlighted three ginger‑beer flavors—sorrel, scotch bonnet, and pineapple—made with real ginger and no preservatives. The drinks are already stocked in Whole Foods on the East Coast, with plans to expand westward.
Monica Freeman‑Greene, Anchor’s human‑relations and operations leader, noted the brand’s growth and praised the entrepreneurial spirit of the team.
Community response
Guests described the atmosphere as warm and festive, with Afrobeats and Caribbean tunes by Ayra Starr and Byron Messia filling the space. The combination of exquisite food, thoughtful drinks, and lively company left diners feeling “aligned” and eager for future Proppa Suppa events.
Williams’ debut demonstrates New Haven’s growing appetite for innovative, culturally rich dining experiences and underscores the city’s supportive environment for local chefs and entrepreneurs.
Original reporting: New Haven Independent — read the source article.
