Milwaukee is a long way from the Caribbean, where Heskeith Flavien is from, but there’s a large body of water just to our east that has a grounding effect for someone who grew up on an island. “I love the sunsets and the sunrise. I still drive down Lake Drive just so I can see the lake,” he says.

The recipes he’s liable to make at home reflect two pivotal times in his life – his upbringing in St. Lucia and his culinary training in New Orleans. The first recipe, for pan-fried whole red snapper, is inspired by St. Lucia, which is, understandably, known for its abundance of fish. Red snapper – which has a pronounced sweet, nutty flavor and a tender, flaky texture – is prized there. “When we were growing up and we’d have red snapper, it’s like we were in for a treat. We didn't have electricity, so whenever we’d buy fresh fish, either we ate everything that day or we salted it or we deep-fried it. So, this dish came from the day after you deep fry that fish, you cook it in that tomato sauce.”

The fish is cooked on a slow simmer in that sauce and then served with rice or ground provisions – those are root vegetables, specifically taro or, as they call it in the Caribbean, dasheen root – or plantains. “I just remember how great that fish was. So I've made it several times with several different fish at home. But red snapper is like… I mean you’d mention red snapper in St. Lucia and people just go crazy.” The marinade Flavien uses here is also wonderful. Expect impressed eaters.