Chef Daniel Holloway raises the bar for culinary creativity at the Rusholme Park Supper Club with this inventive fusion of Scottish and Haitian culinary traditions. This playful and unique menu is a collaboration between Daniel (Scottish) and his partner Marie (Haitian), exploring their respective heritages, and backed by Daniel’s 10+ years as a professional chef and caterer.
Hickory Smoked Haddock served with Tarragon Hollandaise, Haitian Style Cabbage ‘Pikliz’ and Fried Plantain Chips
Lightly smoked Haddock (Haddie), an 18th century Scottish dish is paired with Pikliz (pronounced Pick-leez), a popular pickled cabbage from Haiti, typically served with pork and plantain, but lends itself well to smoked dishes like Finnon Haddie.
‘Our Beloved Haggis’
Scotland’s National Dish stuffed with Braised Pork Shoulder ‘Griot’ along side Cornmeal ‘Mayi Moulin’ and Ti-Malice Hot Sauce
Pork Griot is a one of Haiti’s most beloved meals, made from cubed pork shoulder in an orange marinade, slow roasted until tender, then given a quick fry until caramelized. Haggis is the quintessential Scottish dish, in which minced offals, oatmeal and spices are encased and boiled into a hearty dish that has inspired poetry and tradition for centuries.
Infused with Lavender & Lemon Curd served with Clotted
Cream and Coconut Tablet Cocoye
The traditional UK scone is thought to have been first prepared in Scotland in the 16th century. Tablet Cocoye is a one of the oldest Haitian confections, made from grated coconut and seasoning that resembles a lattice cookie. The flavours of caramelized coconut and buttery scone against the lemony curd and rich cream make for an exquisite finish to the meal.
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Learn more about Daniel & Marie’s newest project, Urban Acorn Catering, a Toronto-based green boutique catering company, or check out any of Daniel’s fun farm-to-table cooking videos on his YouTube channel.