Chef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks.

Fresh, local seasonal vegetables like squash, tubers, leeks, and cabbage meet Haitian flavours and culture through a series of creative takes on traditional dishes, all served family-style to evoke the conviviality and sharing that marks the generous, social spirit at heart of the Haitian table.

This dinner features a specially curated Afro-Caribbean playlist and a fun & funky musical afterparty hosted by Trust The Process Press (DJs Ola Mazzuca and Rhandy Adolphe) showcasing a selection of their finest tropical records, including cumbia, kompa, zouk, rara, gaita, and more.

Check out Chef Marc’s recipe from The Depanneur Cookbook

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Salade Joumou
A nod to the flavours of Soup Joumou — a traditional dish served on New Year Day to celebrate celebrate the country’s liberation from French colonial rule in 1804 —  presented in a lighter form that highlights the fresh fall flavours. Butternut  and Kabocha squash, arugula, and celery, highlighted with pickled turnip and spiced cashews lashed with a fragrant, herbal “green goddess”-style dressing inspired by epis, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes.

Legim Ak Sos Pwa (Beef –or– Vegan)
Luscious braised beef short ribs (optional), are served with legim, a vegetable stew that is a popular staple in Haiti; creamy eggplant, chayote squash, carrots, cabbage and peppery watercress, with creole flavour notes of citrus zest, clove, and paprika, plus a touch of smoke and heat. It is paired with sos pwa, a silky black bean sauce that is one of the most indelible of Haitian comfort foods, diri blan (white rice), and Marc’s incredible homemade pikliz, a bright and fiery side of pickled cabbage, carrots and peppers.

Café & Chokola
A delicious improvisation on the dark, rich flavours of Haitian chocolate and coffee.

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$89 + HST
BYOB; no corkage fee

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Through his career Chef Marc Kusitor has worked in various kitchens around Ontario and America where he has picked up a wide range of influences, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College, these all come together to inform Marc’s entrepreneurial culinary project, ChopTime Catering. @choptimecatering
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Trust The Process Press is an independent print matter project and DJ duo founded by Ola Mazzuca and Rhandy Adolphe. Journalists by trade, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration, honour heritage, while fuelling movement.
@trusttheprocesspress | @olasconola | @lupinore
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