Few dishes are as synonymous with their place of origin as jerk is with Jamaica. A flavor and cooking style born out of necessity in the 17th century, jerk has become one of the country's most well-known global exports—and an integral part of its national identity. It's the kind of story that is best told on the plate, which is exactly what chef Christopher Golding did at a recent SAVEUR Supper in partnership with Visit Jamaica—and does on a regular basis at The Sugar Mill, his restaurant at the Half Moon resort in Montego Bay. While Golding's glorious jerk short ribs were the main event, his rendition of other iconic Jamaican foods, from ackee to shrimp patties, nearly stole the show.