Celebrate Haitian Cuisine with the Goute Peyi M Culinary Tour
Join Ayiti Community Trust for their Annual Gala on Sat., Oct. 14 to raise funds and awareness of their mission to support and sustain development innovation in Ayiti (Haiti). This year, they’re honoring the contributions of Haitian chefs and culinary ambassadors who carry forward the important tradition of Haitian cuisine. This special evening features cuisine from different regions of Ayiti, where each destination comes alive with local traditions. There will be a live auction, music, dancing and a special performance by Lakou Mizik.
Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola: the West African, French, indigenous Taino, Spanish and Arab influences. The Taino natives, France, Spain, and the continent of Africa have all played significant roles in shaping the cuisine. Many dishes come from a seasoning foundation of green onions, thyme, parsley, peppers and garlic. Starchy foods are among the most common staples. Diri akpwa (rice and beans) is a main component of the national dish. Djondon (black rice and beans) is a key native staple. Locally grown Haitian mushrooms are used to dye and flavor the rice, and the mushrooms as well as lima beans top the rice. Calalou, another key dish, is composed of crab meat, salted pork, spinach, onion, okra and peppers. Pork is popular and usually fried for flavor (called griyo). Conch meat is popular around the coasts. And for dessert, pain patate is a popular pudding made with sweet potato, fig and banana pudding.
The following chefs will be honored:
Vicky Colas – Award-winning chef, nutritionist and entrepreneur, chef Vicky advances Haitian and Caribbean cuisine was selected as one of 20 women candidates awarded the 2019 James Beard Foundation Women Entrepreneurial Leadership Program.
Sebastien Salomon – A former executive chef for the White House and competitor on Food Network’s “Beat Bobby Flay,” Salomon has catered for celebrities and socialites under the umbrella of his company Kuisine Katers.
Paul Toussaint – Born and raised in Jacmel, Paul Toussaint brought Haitian and Caribbean cuisine at his restaurant, Kamúy, and joined the team of chefs who create the meals to feed the musicians and singers performing at music festivals.
Alain Lemaire – Port-au-Prince native Alain Lemaire is co-owner and executive chef of Sensory Delights, a South Florida boutique catering company. He’s a philanthropist who enjoys giving back to the community, mentoring younger up-and-coming chefs.
Dominique – Born and raised in Haiti, chef Jerry Dominique joined the student body at Le Cordon Bleu and developed a passion for healthy cooking, founding KC Healthy Cooking in Miami in 2013.
GusGus – Stephann Colin started cooking at the age of 13, then studied with chef Walino in Belgium. Today he’s based in northern Ayiti and coming in to the event to share a special recipe with gala attendees.
Stephan Durand – President and founder of the Haitian Cultural Alliance, chef Stephan owns his own foodservice, personal chef and instructional business and has worked to produce Haiti’s Food & Spirits Festival.
Jouvens Jean – A sergeant in the U.S. Army, chef Jouvens has become one of Haitian cuisine’s biggest innovators. He has spearheaded a variety of projects in Haiti.
Jodhan Mourra – Chef and owner of Le Romarin in South Florida. chef Mourra is a renowned caterer in South Florida’s Haitian community and makes it a point to showcase Haitian culture through food and elaborate displays.
Ron Duprat – An expert on Afro-Caribbean cuisine, chef Ron has prepared meals for President and First Lady Obama, Jay Z and Beyoncé. He’s used his cooking skills to become actively involved in fighting childhood obesity.
Rachelle Lexima – Born in Haiti, Lexima grew up in a large Haitian-Lebanese family and attended the Florida Culinary Institute. She offers her services for corporate, social, family and public events in South Florida through Rachelle’s Gourmet Catering.
For tickets, click here.
