Pre-order online until THU Jul 29, 10pm
Pick up on FRI Jul 30, 6-7:30pm
Nou Deyó translates to ”we’re outside“ in Haitian Kreyole — a nod to the spirit of Caribana, warm summer weather and slowly emerging after being in lockdown for so long. And what better way to celebrate than with this fabulous meal of traditional and not-so-traditional Haitian dishes prepared by Chef Marc Kusitor of ChopTime Catering.
The Haitian cousin of the empanada is filled with a umami-rich mix of smokey salt-cured herring and sweet cabbage cooked down in butter and aromatics, with a bit of the spicy and fruity kick of scotch bonnet in the background.
The essential, utterly addictive Haitian meat candy; chunks of pork shoulder are brined in a citrus and spice mix, then slow-braised in an epis (classic Haitian blend of aromatics) -based stock until tender and juicy. The pieces are then deep fried just long enough to give them a crispy, caramelized exterior before being tossed in a reduction of the flavourful braising liquid. Griot is paired with a tangy, spicy pikliz (pickled cabbage salad) which cuts through the richness of the pork and refreshes the palate, and the dish is rounded out with a confit of peppers and onions and diri kole, the distinctively Haitian version of Caribbean rice and peas.
Legim Ak Sos Pwa
A staple in Haiti, this vegetable stew is made with creamy eggplant, chayote squash, zucchini, cabbage and peppery watercress, with creole flavour notes of citrus zest, clove, and paprika, plus a touch of smoke and heat. Paired with a silky black bean sauce, white rice, and crispy fried plantain, it is a testament to the vibrant tradition of plant-based Afro-Caribbean cuisine.
A ‘Tropical Tiramisu’ with a distinctly Haitian flavour; a cool summer dessert of caramelized pineapple cooked with warm spices like cinnamon, nutmeg and ginger layered with a Haitian rhum-scented coconut pudding and vanilla wafer cookies, topped with toasted coconut.
BONUS: ChopTime All Purpose Kreyol Seasoning | 125ml | $8
The essence of Haitian cooking in a jar. Citrus zest, clove and paprika are the stars of the show, with a hint of smoky heat. This versatile dried spice blend enlivens everything from soups and marinades, to griot and grilled vegetables. Sprinkle on steaks before grilling, mix with oil for a fabulous marinade for chicken or veg, add a dash to soups to bright, warm finishing touch to whatever you’re making.
Pork, Vegetarian, or 1/2+1/2
Nou Deyó Haitian Dinner for 2 $48 • for 4 $90
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30pm AT THE DEPANNEUR.
Chef Marc Kusitor graduated from George Brown’s culinary program 8 years ago, and became interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine. He combines restaurant technique with family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. The same fundamental formula that filled his home — food = love — informs the catering and pop-up events that he pursues through his culinary startup, ChopTime. IG: @choptimecatering