Running a hit restaurant in Miami is a task right up there with winning the Super Bowl and opening a pistachio. Running two? You may as well plan on hitting the Powerball. But Raheem Sealey has struck gold twice now at Kyu and Drinking Pig, and the St. Croix native sat down with us to talk about his fondest memories of food in the islands, and his love of thoroughbred horse racing.
Name: Raheem Sealey
Position: Corporate Executive Chef at KYU and Chef/Owner of Drinking Pig
Nickname: Only a couple people call me by my middle name, Adowa.
Favorite childhood memory of leftovers: Always Thanksgiving. Turkey. In St. Croix we do this thing called potato stuffing, but it’s like mashed potatoes. You season it with sofrito and tomato paste. You mix it into the mashed potatoes and you bake it. It’s like my favorite side dish.
What dish of yours makes the best leftovers?
I would say any of the barbecue stuff. The brisket, the short rib, the fried chicken. Like I take the fried chi…
