This article was last updated on April 16, 2022
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USA: Oye! Times readers Get FREE $30 to spend on Amazon, Walmart…Dates: May 5, 2013 to May 5, 2013
Location: The Depanneur
Ever tried Scottish and Haitian food… together?! Well fasten your seat belt and prepare the punch a very large hole in your foodie belt because here is your chance to experience fusion like you\\\’ve never tasted before! Urban Acorn Catering owners Chef Daniel Holloway and Marie Fitrion have created a unique menu that combines their respective heritage for the Depanneur Supper Club. Chef Daniel\\\’s prix fixe menu includes: *Finnan Haddie* 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. *Millionaire Scone* 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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