Racine - "roots" in Haitian Kreyol and French - speak as much to nourishment from the soil as to connection to the past. Roots are what feeds plants and cultures alike, subterranean tendrils that interconnect and sustain. Chef Marc Kusitor and DJ Rhandy Adolphe both share Haitian roots, and each explore them in their respective domains. In this dinner they explore the idea of roots across three domains: history, food and music, tracing the invisible web that weaves the culture within agriculture.
Informed by a series of conversations with historian Wolfy Adolphe of York University, this collaboration explores agriculture as a spiritual way of life in Haiti. An African mythic legacy combined with centuries of farming and cultivation fostered a culture closely connected to nature, the seasons and an intimate relationship with the land, one that can be tasted in the cuisine, heard in the music, and felt woven into the fabric of everyday life.
Tonight Chef Marc and Trust The Process Press (DJs Ola Mazzuca and Rhandy Adolphe) work together to evoke the tangible and intangible spirit of Haiti with an elegant meal of Haitian ingredients and flavours overlaid by a curated Afro-Caribbean playlist of traditional Haitian ‘roots’ music like rara, zouk, and kompa, culminating in a fun & funky musical afterparty.
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Salade Joumou A nod to the flavours of Soup Joumou — a traditional Haitian 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.
Mayi Moulin (meat or vegetarian) Cornmeal cooked with a aromatic coconut broth into a silky, Haitian-style soft polenta, topped with shredded beef (or mushroom medley) braised in a spicy, tomato-based Kreyol sos. A side of crisp, tangy pikliz, bright and fiery side of pickled cabbage, carrots and peppers, balances the richness and cleanses the palate.
Pot De Creme French culture and cuisine has always been a part of what defines Haitian food, a dialogue that gives and takes in both directions. Here a silky, classic French dessert is reimagined with hints of Haitian vanilla, sweet potato and ginger
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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
Trust The Process Press is an independent print 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
