“Savor Authentic Jamaican Cuisine at Castel’s Jerk Joint in Vergennes!”

At Seven Days, we often hear about new restaurants, but they don’t come in every day. Since Castel’s Jerk Joint opened in Vergennes on August 22, the buzz has been strong. Multiple readers, friends in Addison County, and even a James Beard Award-winning journalist praised this new Jamaican eatery. It’s impressive for a takeout place linked to a bottle redemption center!

In early October, I finally got to visit. Everyone was right—Chef Castel Edwards’ Jamaican food is a must-try.

The oxtail I ordered was rich and tender, practically falling off the bone. Its juices blended deliciously with the rice and peas beneath it. The lightly fried plantains were sweet and chewy. The jerk chicken was milder than what I usually expect but packed a smoky flavor that really stood out.

Castel Edwards, 38, has been cooking since he was a child, helping his stepmother prepare meals for his siblings in Jamaica. In 2016, he started a roadside stand serving Jamaican favorites. He moved to Vermont in May 2019 to join his wife, Tammy. This summer, he spotted a former deli at the Vergennes Redemption Center. After some renovation and help from Bilon “Richie” Bailey of Jamaican Supreme, he set up his tiny shop, ready to serve.

Edwards works hard, arriving by 6 a.m. every Wednesday through Sunday. His slow-cooked dishes, especially the oxtail, take time, sometimes up to three hours. He uses a barrel-drum smoker, a feature that keeps his jerk chicken popular among the locals.

Interestingly, Castel’s jerk chicken is milder than typical varieties. He aims to make his food family-friendly since he remembers his younger customers back in Jamaica. He also faces the challenge of sourcing authentic Scotch bonnet peppers, which are hard to find in the U.S.

For those seeking more heat, Edwards offers his own spicy sauce and a selection of others, all available next to drinks like sparkling grapefruit Ting and Jamaican ginger beer. He even jokes about refilling hot sauce containers for the daring customers!

Alongside oxtail and jerk chicken, you can also find dishes like brown stew chicken and curried goat. Edwards loves introducing new meals to his customers, and their enthusiastic feedback delights him.

James Beard Award-winning journalist Barry Estabrook praises Castel’s food. Having spent years tasting Jamaican cuisine, he declares that Castel’s offerings are genuinely authentic. “I was amazed to find something so true to Jamaica in my hometown,” he shared.

It seems many in Vergennes agree, as the restaurant gains a loyal following.

For those wanting a taste of Jamaica, head to Castel’s Jerk Joint at 15 Main St., Vergennes. It’s clear that this vibrant eatery is making waves in the community, combining authenticity with local charm.

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