Southern Florida’s cuisine is alive with bright flavors, lively color and the diversity of the Caribbean and the South. Sonesta Fort Lauderdale Beach will bring it all to life for you at Steelpan, the new and exciting kitchen and bar opening in the spring.

You’ll find all the flavors of the islands at our Caribbean-American fusion restaurant. Join us and embark on a cultural journey shaped by our Food Is Art approach to dining. Savor delightful seafood dishes and fruity libations. Relax in a vibrant and interactive gathering place, a new oasis where the flavors of the Caribbean take center stage, with influences from the Bahamas, Barbados, Jamaica, Haiti, Cuba and the British Virgin Islands. What’s more, the menu changes all day: Steelpan serves breakfast, lunch, mid-afternoon snacks and dinner.

For a preview of Steelpan’s dynamic menu, we asked Executive Chef Kevin Baker at the Sonesta Fort Lauderdale Beach for a favorite recipe.  A native of Jamaica, Chef Baker discovered his passion for food early on with childhood memories of enjoying curry goat and jasmine rice. As he grew older, so did his enthusiasm for food, and he dedicated his time to exploring the world and cultivating his craft. With herbs and spices from the Caribbean and rich sauces from France serving as inspiration, Chef has broadened his technique by sampling authentic foods from around the world and understanding that a meal can reflect an entire culture.

Enjoy! And we’ll meet you on island time!

Caribbean Jerk Wings
Yields approximately five pounds of wings


  • 1 cup Rice Wine Vinegar
  • 3 ounces Water
  • 1 cup Low Sodium Soy Sauce
  • 5 ounces Dark Brown Sugar
  • Bring the liquids to a simmer and stir in the brown sugar until it completely dissolves

Jerk Barbecue Sauce

  • 5 cups of Ketchup
  • ½ cup of Jamaican Pride Jerk Spice
  • ¼ cup of the Marinade
  • Combine all ingredients.


Marinate approximately five pounds of chicken wings for at least 8 hours. Drain well, on a raised rack, in a roasting pan, a single layer, roast at 375 degrees for 20 minutes. At this point, you can cool them and hold them for up to 2 days, or continue by tossing them lightly in the Jerk Barbecue Sauce and finish them in a single layer on a raised rack in either a 400 degree oven for about 12 minutes or on a barbecue.

Roasted Poblano Pepper Aioli

  • 6 cloves peeled garlic
  • 1/4 cup Dijon mustard
  • 2 extra large egg yolks
  • 1.5 tablespoons lemon juice
  • Salt and pepper to taste
  • 1 1/2 cups extra virgin olive oil
  • 4 roasted and peeled poblano peppers

In a food processor combine garlic, mustard, lemon juice, and yolks. Puree until smooth. Slowly add oil to the mixture. Once all the oil is in, add the roasted peppers and puree for another minutes or until smooth. Serve generously with the Jerk Wings.

See what Edible South Florida had to say about Steelpan.