" Take a vacation to the Caribbean courtesy of Chef Ann (Annabelle Goodridge), who opened Cocobreeze mid-pandemic, bringing a menu full of traditional dishes to the Bay. Goodridge’s culinary career began in Trinidad and Tobago, where, beginning at 12-years-old, she helped out with her mother’s catering business. Now, she’s working with her daughter, Merissa Lyons, to bring authentic Caribbean dishes to Bay Area residents who haven’t had many options when it comes to that arena. (Her daughter also runs a vegan bakery in the same space.) The herbaceous jerk chicken is the go-to order, as is anything that comes wrapped in roti."
" If you want to have an authentic Trinidadian experience, Marisa Lyons says you’ve got to order doubles. In case you’re not hip, many people in Trinidad start their day with this street food that’s a double layer of small dough discs filled with spiced channa, also known as chickpeas. You can have them spicy or sweet, or somewhere in between. “It’s a rite of passage when you touch down and visit Trinidad and Tobago,” Lyons says. “You have to make sure from the airport you get your doubles or your roti.” With cooler weather here, they’ll be adding traditional soups to the menu including cow heel soup that’s loaded with collagen, heart healthy fish tea, and creamy corn soup."...
" Here in the Bay Area, if you’ve feasted on a spice-laced, expertly-stuffed yellow split-pea roti sometime in the past 30 years, chances are it was scratch-made by Annabelle Goodridge."Goodridge — she goes by Chef Ann — is our region’s Trinidadian cuisine authority. Born and raised in Trinidad and Tobago, she first served her curry goat pelau, split-pea fritters and legendary flatbread roti wraps at her original Berkeley restaurant, LaBelle’s, before spending the bulk of her career catering for the likes of AT&T, Kaiser and Genentech. "
