Adam Schop Of Miss Lily's Brings The Flavors Of Jamaica To The Daily Meal

The chef's menu included plenty of spice to melt away the cold of winter — skewered peppershrimp, handmade Jamaican beef patties, and salt cod fritters, and grilled corn with a jerk rub. 

Miss Lily's impressive Conquering Lion cocktail, introduced during New York City Restaurant Week, features Jamaica's J. Wray & Nephew Rum, plus pineapple syrup, lemon juice, and bitters. 

The chef took questions from the audience during his demo, lamb belly with winter fruits. 

At a whopping 120 proof thanks to Wray & Nephew White Overproof Rum, the powerful cocktail was the only one the crowd needed.

Chef Schop plating salt cod fritters with curry aioli. 

A warm and spicy pumpkin soup was balanced with the mild sweetness of coconut.

Jamaican beef patties, now nearly as ubiquitous throughout New York City as they are in Jamaica, are made by folding curried beef into a bright yellow dough, which gets its beautiful color turmeric, another staple of Caribbean cooking.

The chef's hot peppershrimp was skewered and grilled, and disappeared into the crowd almost immediately. 

Jamaica's most famous culinary export is probably its jerk spice rub — Scotch bonnet and allspice — is most commonly used to create jerk chicken, but can really be used on just about anything.

Guests chatted at The Daily Meal's bar while enjoying the chef's signature cocktail and passed hor d'oeuvres.

The chef with The Daily Meal's editorial director, Colman Andrews.

The best thing about lamb belly is that it stays "jiggly and wobbly" when cooked, says the chef.

For best results, the chef recommends picking lamb belly with enough fat to withstand up to 36 hours his marinade — allspice, Scotch bonnet, scallion, ginger, and thyme. It's "super not lean," Schop says of his lamb.

When finished, all the fat will form beautiful layers of flavor.

The lamb belly was paired with sweet winter fruits to balance the spice.