JB's Bites: Detroit chef aims to uplift Haitian food space
FUN FACT: The International Institute of Metro Detroit in the Wayne State University district has an award-winning restaurant in the basement. Hey, it’s JB! A few weeks ago I learned about a new Haitian food pop-up, featuring spaghetti made with a spicy peach jerk tomato sauce, a sunny side egg, and epis chimichurri, a paste traditional in Haitian cuisine. […] The International Institute of Metro Detroit in the Wayne State University district has an award-winning restaurant in the basement of its basement. The International Institute has hosted a new Haitian food pop-up at the base of the building, featuring spaghetti made with a spicy peach jerk tomato sauce, a sunny side egg, and epis chimichurri, a paste traditional in Haitian cuisine. The chef, Franchesca Lamarre, whose father is Haitian, expressed her desire to restore more diverse Caribbean food options in Detroit. Lamarre highlighted the importance of elevating Haitian food specifically in Detroit as the country once one of the richest due to resources and agricultural production, but is now the poorest due to U.S. imperialism. The next pop-ups will be held in a backyard with a garden and a garage turned into a vinyl studio.
Publicados : 4 semanas atrás por Euro Journal no
FUN FACT: The International Institute of Metro Detroit in the Wayne State University district has an award-winning restaurant in the basement.
A few weeks ago I learned about a new Haitian food pop-up, featuring spaghetti made with a spicy peach jerk tomato sauce, a sunny side egg, and epis chimichurri, a paste traditional in Haitian cuisine.
I went to check it out with my friend and fellow writer Rukiya Colvin who put me on to it, and I’m so glad, because it was incredible!
Following the special pop-up I got coffee with the chef, Franchesca Lamarre, to learn more.
Lamarre, whose dad is Haitian, told me that there used to be more diverse Caribbean food options in Detroit when she was growing up, and that she wants to help bring that back. She also highlighted the importance of elevating Haitian food specifically in Detroit as the country was once one of the richest because of its abundance in resources and agricultural production, but is now the poorest, in part because of U.S. imperialism.
The next pop-up is tonight, in a unique backyard with a garden and a garage turned into a vinyl studio! Check out the article to learn more.
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A schedule of pop-ups for the week:
Thur., Mar. 28:
Paper Plate Dinner at Two Birds, 8130 Kercheval Ave.
Home Taste Like This at Foxglove, 256 Kenilworth St. 5 p.m. to midnight.
Fri., Mar. 29:
Konjo Me at Two Birds, 8130 Kercheval Ave.
Randos Sandos at Brewery Faisan, 1087 Beaufait St. 5-8 p.m.
Sat., Mar. 30:
Marksie’s Cooking at Two Birds, 8130 Kercheval Ave.
Chi Fan Le at Brewery Faisan, 1087 Beaufait St. 6-8:30 p.m.
Sun. Mar. 31:
Egg Hunt at Two Birds, 8130 Kercheval Ave. 11 a.m. to 4 p.m.
Marksie’s Cooking at Red Hook on Jefferson, 2761 E. Jefferson. 10 a.m. to 2 p.m.
Mon., Apr. 1:
JK Charcuterie at Two Birds, 8130 Kercheval Ave.
Tue., Apr. 2:
Insatiable Vegan at Two Birds, 8130 Kercheval Ave.
Vegan Baddies at The Elephant Room, 439 E. Congress. 5 p.m. to Midnight.
Wed., Apr. 3:
Insatiable Vegan at Two Birds, 8130 Kercheval Ave.
Delectables by Design at The Congregation, 9321 Rosa Parks Blvd. 5-9 p.m.