Chef's Corner Magazine's Fall 2019, V2, Issue 6

CELEBRATING CARIBBEAN CHEFS & GASTRONOMY

FALL 2019

Cont ent s

FALL 2019

DEPARTM ENTS

04

Im pr essu m

05

Pu blish er 's Not e

06

Cu lin ar y Edit or s Pr of ile Chef Alain Lemaire and Chef Stephan Duand

1 08

Ripe & Ready

12

Eat It , Plan t It

18

Recipes

14

FEATURES 18

6

Publ isher & Edit or In Chief Carl Bazelais Managing Edit or Katleen Valmond-Bazelais Cul inary Edit ors Alain Lemaire & Stephan Berrouet-Durand

Cont ribut or Alain Lemaire, Mirelene Desir, Sylvio Etienne, Robert D. Octela

Phot ographers Heather Gill, ErdaEstremera, Natalia Fogarty, Keenan Loo Alex Loup,

Subscript ions Print & Digit al Services Bonspoon@gmail.com

Edit orial ChefsCornerMagazine@gmail.com

Edit orial Board Members Carl Bazelais, Bonspoon Media Katleen Bazelais, Bonspoon Media Keu Reyes, Artistic Warfare Vladimir Tilme, General Mills Alain Lemaire, Lemaire Hospitality Group Stephan Berrouet-Durand, Culinary By Design

Graphic Design Bonspoon Media

Cont act Us Chef ?s Corner Magazine 321-800-8539 Bonspoon@gmail .com

Chef ?s Corner Magazine is publ ished quart erl y by Bonspoon Media, LLC. Al l right s reserved. No part of t his publ icat ion may be used wit hout writ t en permission by t he publ isher. Every ef f ort was made t o avoid errors, misspel l ings, and omissions. If an error comes t o your at t ent ion, pl ease accept our apol ogies and not if y us immediat el y.

Fall 2019

-4-

chefscornermagazine.com

Welcome!

FALL 2019 This issue is our 6th edition of Chef's Corner Magazine!

First, I'd like to thank all who have contributed to this publication in any shape or form, we greatly appreciate you!

In this issue, we feature two amazing entrepreneurs from the West coast, one a chef from California, and the other a winemaker from Oregon. Both chef Dimitri Lillavois and Berthony Faustin share their story with us, you can read about them on pages 14 and 16. As usual, we have a few great recipes from the kitchen of our amazing chefs for you to try and enjoy at home. We also hope you take a peek at the Ripe & Ready and Eat It, Plant It sections.

Thank you again for taking the time out of your busy schedule to help make this edition a success.

Jointhefun!

Ch ef sCor n er M ag

Fall 2019

@Ch ef sCor n er M ag

5

@Ch ef sCor n er M ag

chefscornermagazine.com

Chef Alain Lemair e Lemaire Hospitality Group Co- owner & Executive Chef Chef Lemaire is an award winning chef and contestant of the Food Network's hit series Cutthroat Kitchen. He is the Co-owner and Executive Chef of Sensory Delights and Arome, both food service companies based out of South Florida and Haiti respectively.

Fall 2019

-6-

chefscornermagazine.com

Chef Stephan Ber r ouet- Dur and Culinary By Design Executive Chef & Consultant Chef Stephan is an Award winning Chef, recognized by Haiti's Minister of Tourism for his contribution to the overall revival of Haiti's Gastronomic Movement. Culinary Ambassador he has traveled all over representing at many high level event including the White House. James Beard Foundation Scholar, Executive Chef and Owner of Culinary by Design, CEO-Chairman of the Haitian Culinary Alliance, Founder and Co-Owner of Culinary Events who produces the Food festival Gout et Saveurs Lakay in Haiti.

Fall 2019

-7-

chefscornermagazine.com

Ripe & r eady

Fall 2019

- 10 -

chefscornermagazine.com

Ripe & r eady Daik on Radish

Cact u s Pear

Tast e: The flavor of the Daikon root is mild and tangy with a crisp and juicy texture.

Tast e: Yellow Cactus pears are juicy and aromatic with a mildly sweet flavor close to a banana, melon, and fig.

Salsif y

Tast e: Salsify are very mild and mildy flavored with hints of licorice, umami, artichoke.

Qu in ce

Tast e: All varieties have a strong aromatic fragrance with a musky-wild, tropical-like perfume. It is sour, the flesh cannot be eaten raw and requires cooking to be edible then turns to a deep apricot color with floral honeyed flavors.

eat it , Pl ant it

Fall 2019

- 12 -

chefscornermagazine.com

eat it , Pl ant it BEETS

Applicat ion : Red beets are popularly consumed raw in salads or are utilized in cooked applications such as roasting, steaming, frying, and boiling.

BRUSSELS

Applicat ion : roasting, braising or pan frying them in butter with garlic, shallots, thyme, rosemary and sage.

SHALLOTS

Applicat ion : They go well with both raw and cooked applications such as roasting, sauteing, and grilling.

LEEKS

Applicat ion : Leeks are best with butter or olive oil, and can be braised, grilled or sauteed.

Credit source: Specialty Produce

Chit- chat with Ber tony Faustin of Abbey Cr eek Winer y & Vineyar d with Chef Stephan Berrouet- Durand You w er e r ecen t ly f eat u r ed in Food & Win e M agazin e as t h e f ir st r ecor ded black w in em aker in Or egon . As a n at ive of Hait i, I f elt pr ou d t o r ead t h at you ar e of Hait ian descen t w h ich is w h at led m e t o r each ou t t o you t h e in st an t I r ead t h at ar t icle.

So t ell u s a lit t le bit abou t you r self an d h ow you en ded u p in t h e w in e bu sin ess?

Wow, the short version is I'm an accidental winemaker that arrived on the scene after the passing of my father in 2007. It was my feelings of not living up to the familiar legacy of the immigrant parents that left their home country (Ayiti) to make a better life for themselves and their family.

I call it the "immigrant hustle" - the classic tale of "tragedy evoking change". I quit my day job as an Anesthesia Technician essentially to find a career path that would fulfill me. The opportunity came when I purchased a piece of property from the outlaws that had 5 acres of grapes that they planted for a farm tax incentive.

No one had the desire to make wine let alone start a wine label. While on the property, I looked around one day and said "I'm going to make wine" nevermind the fact that I didn't drink so with that true industrial Haitian spirit I decided, if this wine thing doesn't work out, then I'll just make raisins!!

In t h e ar t icle I r ead, it says t h at you cr eat ed a video-m in i docu m en t ar y abou t m in or it y w in em aker s, can you t ell u s a lit t le m or e abou t you r pu r pose an d vision beh in d t h is docu m en t ar y an d w h at you h oped t o accom plish in m ak in g it ?

Yes, I'm the executive producer of a

Fall 2019

- -

chefscornermagazine.com

feature-length documentary called Red, White, & Black- An Oregon Wine Story. As you've already mentioned, in Oregon's young 50 plus year history, I'm it's 1st Black winemaker. Now while the facts of me being the "1st" are empowering and inspiring, my larger mission is to make sure I'm not the last and what better platform than a movie!

Wou ld you m in d sh ar in g a f ew w or ds t o ou r r eader s?

I'm a keynote speaker, and the plan is to travel the country sharing my journey from triumphs to tragedy to spread the messages of owning your truth.

The good, bad, and ugly are all part of what makes you you. Let those things be the catalyst that drives you to taking those "leaps of faith" especially when the odds are against you. I'm here to change the world by changing the game!

Can you t ell u s abou t t h e t ype of w in es you m ake?

Well, I grow 6 different varietals, Pinot noir/Gris, Chardonnay, Gewurztraminer, Gamay Noir, Albarino & I occasionally source another heavy red from southern regions in OR.

Is you r w in e available Nat ion Wide?

Yes, we direct ship to about 30 states nationwide Wh en w as t h e last t im e you visit ed t h e lan d of you r par en t s?

I haven't had the pleasure, YET. My dad essentially escaped back in 1969. He never painted that welcoming picture of a home.

Unfortunately, I still don't know the real catalyst of what made them take the epic leap of faith.

Do you see you r self visit in g Hait i in t h e n ear f u t u r e?

Absolutely! I'm planning on a trip sometime in 2020 as we as would love to coordinate some type of event with you in the future as well.

Fall 2019

You lef t Br ook lyn , N.Y. f or Or egon , t h at 's on t h e ot h er side of t h e w or ld m an , t ell u s abou t t h is m ove.

It's not as exciting as it sounds. After living in Florida and North Carolina, I decided to make the journey west to California.

Obviously, I never made it!

Now t h at you h ave been cat apu lt ed in m u lt iple ar t icles, w h at 's n ext f or you ?

I just released my documentary on my own distribution and streaming site on Video.

I'm also working on a few books with one specifically titled "Immigrant Hustle" in honor of my father.

In 2013, I made a tribute wine called P.O.P"Port of Pinot" which is a fortiefied Pinot Noir rep'n my Pops and how the story began, and will be making a sequeal called Port Au Prince-"Port De Prince" marking my leagacy as the "Prince" of how the story continues.

- 17-

chefscornermagazine.com

Chef 's Profile Chef Dimitri confesses to being a man that enjoys good food, traveling and good company.

"I was blessed enough to spend time with family and friends around large dining tables. We showed love by sharing meals."

"I grew up around food", he sais. At a very young age, he would observe his mother in the kitchen who naturally learned from his aunt as she was classically trained in baking and the art of dinner parties was the person who made everyone's birthday cakes, including his favorite, chocolate cake.

Chef Dimitri Lillavois was born and raised in Haiti where he lived until he graduated High School. After completing his degree from Le Cordon Bleu School of Culinary Arts in Florida, because of his desire to have a more rounded understanding of how to acquire talent for the kitchen and employee management, he enrolled at Barry University where he received a B.A. in Human Resources and Administration.

Chef Dimitr i Lillavois A ch ef w h o f ou n d h i s pu r pose beyon d t h e cor por at e w or l d. by: STEPHAN BERROUET-DURAND edited: CARL BAZELAIS

Fall 2019

- 18-

chefscornermagazine.com

complete team effort. The support from the Haitian Embassy and partners like Brie Catering was amazing. Getting the opportunity to be in a room with so many talented chefs representing their country was an absolute joy. The atmosphere was electric. I felt honored to represent Haiti and very humbled to know that our beloved Soup Joumou, filled with history and tradition, was able to win the first prize!

"Before cooking, I was in the corporate world, making a decent living, but I wasn?t happy. I didn?t have any direction in life."

You m ade a m ove back t o Hai t i a f ew year s ago, can you t el l u s a l i t t l e m or e on t h e r eason w hy f or com i n g t o Hai t i an d w h at w as t h e ex per i en ce l i k e?

After the earthquake in 2010, there was a massive repatriation movement taking place that I wanted to be a part of. I wanted to come back to Haiti to offer my skills and knowledge to assist in any way that I could. Working in the kitchens in Haiti, I got the opportunity to learn some regional cuisines of the country, work alongside some talented Haitian chefs, and also meet some wonderful people in the industry.

You r ecen t l y m ade t h e m ove back t o t h e US, w h at pr om pt ed t h i s ch an ge?

I decided to move back to the U.S. in Feb 2017, a little over 2 years ago and landed on the West Coast. I felt like I had hit a ceiling in my career and I needed space to keep growing.

Th at i s qu i t e a ch an ge of scen er y. W h at i s Ch ef Di m i t r i doi n g i n Cal i f or n i a n ow ?

Yes, I moved to the Bay Area in California. I currently reside in the historical and colorful city of Oakland. The pace is very laid back on the Left Coast, but everyone out here is on their grind. The food scene here is eventful and eclectic. Everyone loves to eat and try different things. I joined a mobile food entrepreneur program called Instrucktional and developed my concept for a Haitian food truck called ManjĂŠ.

Th e f ood t r u ck i s a f u si on of Car i bbean gast r on om y bu t m ost l y i n spi r ed by Hai t i an cu i si n e. Can you t el l u s you r v i si on beh i n d t h i s n ew ven t u r e an d h ow ar e peopl e i n t h e Bay ar ea em br aci n g i t ?

The idea behind ManjĂŠ was to introduce Haitian Cuisine to the bay area. There are not that many Caribbean restaurants in the Bay and almost no Haitian establishments to choose from. Our community is under-represented so I wanted to change that narrative. I offer traditional Haitian dishes like Griyo, Diri Kole, gratinĂŠs, but I also use ingredients and influences from the Caribbean like jerk and tropical based fruit sauces and glazes.

I k n ow f or a f act t h at t h e i n n ovat or an d en t r epr en eu r t h at you ar e, t h e f ood t r u ck i s j u st t h e begi n n i n g. W h at ot h er pl an s do you h ave i n t h e n ear f u t u r e?

I?m focused on growing Manje to its fullest potential as a food company. The food truck is just one aspect of the business, where we?ll be participating in more food festivals, markets, and street activities. Our catering department is slowly growing. We are looking to partner up with 3rd party catering services to offer corporate and private meals. We?re also looking into developing a line of condiments and other food items .

An y pl an s f or an ot h er v i si t t o Hai t i ?

I haven?t been to Haiti since I moved to Cali. So it?s been over 2 years. I honestly don?t know when I?ll be visiting Haiti again, but it will be sooner rather than later.

When I do come, my main priorities will be the beach and the mountains! I miss that!

I want to let you know how much of a pleasure it has been to sit with you and chatting a little, I am looking forward to seeing what Chef Dimitri has planned next.

On m an y occasi on s, you h ave h ad t h e oppor t u n i t y t o sh ow case, an d h ave becom e an am bassador f or Hai t i an Cu i si n e. You h ave h ad a ch an ce t o par t i ci pat e i n t w o Hai t i Em bassy Even t s i n Wash i n gt on w i t h t h e l at est bei n g t h e Em bassy Ch ef s Ch al l en ge w h er e you r ecei ved t h e covet ed Peopl es ch oi ce aw ar d f or t h e best di sh of t h e even t .

Can you t el l u s m or e abou t i t an d h ow i t f el t t o r epr esen t Hai t i at su ch an even t ? W h at di d i t m ean t o you ?

The Embassy Chef Challenge was one of the best cooking experiences that I've ever participated in. I have to admit that it was a

Fall 2019

- 19-

chefscornermagazine.com

Haitian Pumpkin Soup by: M ir len e Desir of Savor y Th ou gh t s

Ingredient s -

-

-

-

-

Fall 2019

1 Butternut squash 3 cups Macaroni 1 lb. Beef cubes 1 tbsp fresh ginger chopped 1 lb. Fresh vegetable 8 blend Salt and pepper to taste 2 Garlic cloves Juice from 2 lemons or limes 1 tsp Garden sage fresh and chopped 3 cups shredded cabbage 1 tbsp Better than bouillon vegetable paste 2 tbsp olive oil 2 tbsp fresh parsley 10 cups Water plus extra for cooking 2 cups vegetable broth

Inst ruct ions 1. In a medium-size bowl, season the meat with salt and pepper, garlic, sage, 1 lemon or lime juice, and parsley. Marinate for 6-8 hours or overnight.

2. Transfer the meat with the marinating liquid to a 5-quart dutch oven, or deep pan. Add 8 cups of water, and cook on medium-high covering the pan halfway. Cook the meat for 2 hours.

Be sure to check the water quantity so it does not dry. Add more water if needed as the meat cooks. In the end, you should have about 2 cups of water left with the meat. Reduce the heat to low.

3. Meanwhile, cook the squash until fork through (about 35 minutes).

Remove the squash from the

- 21 -

heat, cut in half, remove the seeds, and cut into small pieces.

Feel free to leave the skin on.

4. Place the squash the blender, blend until liquify with cups of vegetable broth and 2 cups of water. Pour the mixture into the meat, stir. Add the bouillon paste and vegetables, cook

for 10 minutes.

Stir constantly.

Add the juice from the other lemon or lime, then add the noodles. Cook for 10 minutes. Stir.

Serve warm with bread. Enjoy!

chefscornermagazine.com

Fall 2019

- -

chefscornermagazine.com

H oney Glazed Smok ed Tur k ey Br ussels Sp r out s

by Sylvio Et ien n e

Ingredient s: -

Fall 2019

Inst ruct ions:

1pt baby Brussels cut in halves.

-

6 slices of smoked turkey bacon lardons cut in 1/ 2 inch pieces.

3 tbsp of olive oil 2 tbsp of honey 1tsp of butter

-

Salt and pepper to taste Chopped chives for garnish

1. Steam brussel sprouts for 5 minutes.

2. In a very hot pan add the olive oil , cook the bacon until crispy, put aside.

3. Saute Brussel sprouts using the same hot pan, add the bacon back into the pan mix with the brussel sprouts, add the honey to caramelize, add the butter, add salt and pepper to taste, chopped chives to garnish.

Cooking t ime: 10 minutes.

- 23 -

chefscornermagazine.com

Taso Kabr it Cor st ini

by Ch ef Alain Lem air e

Ingredient s f or Creme epis

Ingredient s f or goat -

-

1lbs boneless goat 1 scotch bonnet pepper 2/ 3 cup of epis 1 cup o lime juice Kosher salt and black pepper

1 cup of mayo 4 oz of epis 2 oz of lime juice 1 tsp oasted Habenero Kosher salt & black pepper

Ingredient s f or pl ant ain ships -

1 plantain cut into wheels Oil for frying Kocher salt

Inst ruct ions: 1. in a pressure cooker, ad all ingredients fo goat, and cook till tender.

2. In a food processor, combine all ingredients for creme epis until well incorpoated.

3. Deep fry platain wheels for a first time, and lightly flatten with a plantain presser.

4. Deep fry plantains once more, place on a line tray to remove excess oil.

Sprinkle with salt immediately.

5. Remove goat from pressure coker and sea on high heat.

6. Assemble an dserve right away.

Fall 2019

- 25-

chefscornermagazine.com

Citr us Roasted Por k Tomahawk with Water melon Radish Pikliz

by Ch ef Rober t D. Oct ela

Cit r u s M ar in ade f or Por k Tom ah aw k In gr edien t s 1 small Scotch bonnet or habanero chili 1 medium onion, diced 1 small green bell pepper, diced 1 small red bell pepper, diced Âź cup fresh chopped Italian parsley, more for serving 1 tablespoon kosher salt, more to taste 1 tablespoon coarsely ground black pepper 6 sprigs fresh thyme, plus more thyme leaves for serving 2 garlic cloves, finely chopped Âź cup cane vinegar or cider vinegar Juice of 1 orange Juice of 1 lemon Juice of 1/2 lime 1 tablespoon Worcestershire sauce

Par t 1 of t h e pr epar at ion -

Quarter the chili and remove the seeds and membranes. Finely chop one quarter of the chili ; leave the rest in whole pieces.

-

Wear gloves as it?s extremely hot.

-

Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid.

-

Add onion, bell peppers, parsley, salt, pepper, thyme and garlic

-

Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce

-

Mix in pork. Cover pot and refrigerate overnight

Par t 2 of -

Fall 2019

t h e pr epar at ion The next day, remove from refrigerator at least 1 to 3 hours before you begin cooking Heat oven to 325 degrees Put the pot over the high heat and bring liquid to a simmer; cover and put pot in oven Cook, stirring occasionally, until meat is very tender, about 1 hour 30 minutes to 2 hours after.

Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat Transfer meat to a rimmed baking sheet Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.

Strain braising liquid, discarding any solids Return sauce to pot and simmer over high heat until reduced by about half (this should be done for about 30 minutes).

Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes.

You want all the spots brown but not totally browned out.

To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

- 27 -

chefscornermagazine.com

continue...

In gr edien t s: 2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage) 1 cup julienned or (from about 1 medium watermelon radish) 1/2 cup thinly sliced shallots (from about 1 large shallot) 6 Scotch bonnet peppers, stemmed, quartered 3 sprigs thyme 8 whole cloves 1 teaspoon kosher salt 3 cups (or more) distilled white vinegar 3 tablespoons fresh key lime (or regular lime) juice

Fall 2019

Pr epar at ion Pack cabbage, watermelon radish , shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar.

Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.

Chipotle Lime, Red Quinoa Pilaf Fire Roasted Vegetables Ingredients Red Quinoa Jasmine Rice Corn Red Pepper Poblano Pepper Cilantro Chipotle lime seasoning Olive Oil Seasoning Veg Blend RSTD VEG, red Quinoa Supreme

- 28 -

chefscornermagazine.com