Cap Haitien
July 16, 2018
Harmonik’s Cap-Haitien August 10, 2018 performance CANCELED
Feu Vert Night Club owned by Septentrional in Cap-Haitien has opened its doors to many bands and artist to perform on their stage. Harmonik has recently released a press release to media and their fans stating their August 10, 2018 performance has been canceled. What makes the cancelation interesting is that Klass and Harmonik both claim they are booked for the same date. For the sake of the fans the showmanship thing to do would have both bands perform on the same stage. Klass’ camp has made it clear that they would take no part in sharing the stage that day. In matter of fact they have pushed full force in promoting the show for that date. Harmonik’s camp received many threats due to their safety they felt they were left with no choice but to cancel their performance rewarding the stage to Klass.
Rico Piere-Louis confirmed in an interview with Evans, Kompa Events Harmonik was officially booked by Feu Vert Night Club on August 10, 2018 with a paid deposit. Flyers, Posters and Bilboards have been seen all over the streets of Cap-Haitien showing otherwise Klass is performing August 10, 2018 at Feu Vert Night Club. Rico states he is frustrated that Klass’ Camp is tried to strong arm the night club due to the band having roots in Cap-Haitien. Rico called Ritchie of Klass and informed him that Harmonik was booked for the date. Ritchy informed Rico regardless of Harmonik having the date at Feu Vert Night Club the band has to have a performance on August 10, 2018. Rico expressed to Ritchy that he would prefer that the band play at Feu Vert Night club and could do so if the band either changes the date or share the stage with Harmonik. Rico called Harmonik’s Management after trying to see if a date change would be possible keeping the bands planed performance at Feu Vert Night Club. Harmonik’s Management informed Rico a date change wouldn’t be possible due to their set dates for their summer tour. The question now asked is are the two bands at a musical polemic war?
To be continued…
May 30, 2018
Haitian Cuisine by All – Stars
Haiti’s cuisine is usually classified under “Caribbean Cuisine” however it is quite unique on its own. Haiti is rich in culture and has many treasures, and its food is one that is spectacular. Haitian cuisine is s rich delectable culinary experience that brings everyone happily to the table. The diversity of seasonings comes from blends of French, Spanish, African and Taino Native whom have had a historical role on the island.
Stephan Berrouet-Durand President and Co-Founder of the Haitian Culinary Alliance has a mission to introduce the “World” to Haitian Cuisine. 2018 The James Beard Foundation presented ‘The Haiti Dinner” Stephan Berrouet-Durand and Lucmann Pierre brought together Haïti’s top toques Chefs to collaborate an edible treasure. The James Beard Foundation hosted “The Haiti Dinner” on “Haitian Flag Day” giving Chef Stephan the platform to reach his goal. “The Haiti Dinner” which was a seven-course meal reserved at $175 to the public and $135 to its members.
The Haitian All Stars consisted of Chefs Stephan Berrouet-Durand Culinary by Design and the Haitian Culinary Alliance, Haïti. Lucmann Pierre, Gourmet caterers, Boston MA.
Melissa Francois, Asu Rooftop Lounge Port-au-Prince, Haïti.
Natacha Gomez, Kojiyaj Bar & Grill, Cap Haitien, Haïti.
Gregory Gourdet, Departure Portland, OR and Denver, CO.
Jovans Jean, JeanCo Food Concept, Miami. Alain Lemarie, Sensory Delights, Hollywood FL. Paul Henry Toussaint, Agrikol, Montreal.
The Menu for the evening consist of first Hors d’Oeuvres followed by dinner.
Hors d’Oeuvre
- Prestige-Braised Short Ribs on Truffled Haitian Yellow Corn Meal Legumes on Brioche Crostini
- Tom Tom Kalalou > Puréed Bread Fruit Dumplings with Okra Sauce and Crab
- Smoked Hareng Chiktay on Cassava
Dinner
- Revolutionary Coconut Curry–Cinnamon Pumpkin Purée with Malanaga Cake, White Wine–Lemon Foam; Crispy Cabbage, Scotch Bonnet Red Pepper Dust, and Celery Oil Essence
- Langouste with Yam, Green Foam, Green Tomato Chutney, and Passion Fruit Beurre Blanc
- Spicy Smoked Pork with Barbancourt Rhum Wildberry Rum Gastrique, Watercress, and Turnip Purée
- Grilled Cashew-Encrusted Djon-Djon Rice Balls with Taino-Style Red Snapper and Creole Cream Sauce
- Kabrit Kreole > Selecto Coffee–Rubbed Sous Vide Goat Tenderloin with Creole Sauce Sphere, Haitian Cinnamon–Vanilla Water Chestnut Brûlée, Macerated and Compressed Red and Golden Beets, and Crushed Black Garlic Plantains
- Beef Shin with Dumplings, Yuca, Spinach, and Bay Leaf
Desert
- Pain Patate > Sweet Potato Pudding with Rum Raisin Ice Cream, Yuzu Syrup, and Crunchy Coconut
Chefs that kept watching the clock collaborated to deliver dinner on a timely fashion packed the kitchen. Their goal was to deliver a dinner that their invited guest would remember and enjoy. Those of us whom have ever had the opportunity to sit down at a Haitian Restaurant always wonder “What exactly is going on in that Kitchen and what’s taking so long”. I can now answer the Art of Presentation takes time. It is easier to do a buffet diner, however a sit-down dinner takes heart and soul to deliver an attractive plate with vision, scenery, and food. What made the dinner spectacular is afterwards the Chefs filed into the dining room to present themselves and explain their dishes and take questions from their guest. Life is about Eating, Laughing and Enjoying. May 18, 2018 if you were at the James Beard Foundation you experienced Haitian Culture’s Cuisine at its best on another level.
