From the stage to the kitchen: Richie Stephens serves up a 10/10 culinary experience in New York

When international reggae superstar Richie Stephens rolls into New York, fans normally brace for a whirlwind performance — and his recent 10-day promotional run didn't disappoint.

Between promoting his new singles, “Wet Sugar” and the cover “The Girl in His Mind,” produced by legendary musician Earl “Chinna” Smith and featuring Sly & Robbie, Richie barely stopped moving. He headlined the Bankra Jamaican Cultural Festival in Queens, New York, sat down for interviews with DJ Roy of Irie Jam, Sherry S. and Bobby of Sound Chat, and Sandy Daley of Roadblock Radio, and swung through Brooklyn's historic Jamaica Rising Day parade.

He even threw in an impromptu set at Selector Pink Panter's promotional gig for Andrew Anderson's barbershop opening in the Bronx, then closed things out with an intimate backyard performance at attorneys Merrick and Debbie Dammar's teal-and-blue Summer Jam in upstate New York.

But the real showstopper wasn't on a stage. It happened in my kitchen.

For years, Richie had bragged that he makes the “baddest” snapper and jumbo shrimp around, all swimming in his secret sauce. The day before he flew out, he accepted my invitation to cook without blinking.

We drove out to a Korean/West Indian store in Newburgh to pick out six gleaming snappers, a few slices of salmon — which the store clerk swore came straight from Jamaican waters — plus the essentials: Grace noodles, homegrown thyme, carrots, okra and scallions. In the store, Richie gave me an unofficial master class in picking the freshest fish, down to the exact things to look for.

Back in the kitchen, he worked with real precision. Rather than throwing everything in together, he layered the snapper and salmon at the bottom of the pan and stacked the herbs and spices on top — what he called “Richie's Style Seasoning.” Sealed and left on a low flame for 45 minutes, it slow-steamed into something incredible. Meanwhile, a pot of rice simmered alongside, seasoned with thyme, scallion and fresh coconut milk.

Twenty minutes before it was ready, the mouthwatering aroma told us what we were in for — curry, coconut and herbs, all curling through the house. The result was the best curry shrimp, salmon and snapper I've ever had. My family was speechless. Even my sons hovered close by before the plates hit the table.

A 10-out-of-10, easily.

Honestly, it was good enough that I made Richie a suggestion: Alongside the music, he needs to start booking a private “Celebrity Chef for a Day” package for the right price.

Thanks, Richie. That meal was priceless — literally not a cent was charged!