An Manje: The Culinary Flight to Haiti : Chef Nicky Marcelin

Chef Nicky Marcelin, a highly acclaimed curator, chef, and sommelier renowned for their expertise in the culinary world. With an impressive background working in Michelin-starred and James Beard restaurants, Chef Nicky and her team excel at creating extraordinary dining experiences. Their focus lies in meticulously curating every aspect of the event, from the food and wine selection to the overall hospitality, ensuring a seamless and unforgettable occasion. Whether it's an intimate gathering or a brand activation, Chef Nicky specializes in designing tailored menus, crafting signature cocktails, and expertly pairing wines to perfectly complement the host's vision and objectives. Prepare yourself for an unparalleled gastronomic journey where every detail is thoughtfully considered and delivered with passion and finesse.

Kreyol Cashew Chicken

2 Tbsp Épis 

1 Whole chicken broken down 

1.5 Tbsp Tomato paste 

2 whole tomatoes chopped small

2 cups Raw cashews ( oven roasted)

1 Scotch bonnet pepper

 Bouquet garni or thyme and parsley

2 tsp of raw sugar

1 cup of cooking oil

1 large onion cut in quarters

2 stalks of celery rough chopped

2 Tbsp of butter

Garnish 

Bell peppers sliced 

Red onions 

Shallots 

Instructions :

  • Start out with a whole chicken that has been marinated in your families signature épis. 

  • Leave chicken to marinate overnight. Keep all back bones in  to add flavor.

  • In a pan with 1/2 cup of oil heat , add sugar and melt than add marinated chicken with onions and celery. 

  • Cover and lower the heat and let stew. 

  • Do not add water to the chicken or broth. on low chicken creates its own juices.

  • Once chicken is cooked, remove and brown under broil.

  • Build final sauce.

  • Add 1 cup oil to a hot pan, add cashews, chopped tomatoes, add tomato paste and caramelized on medium low. 

  • Add chicken sauce to pan.

  • Add scotch bonnet whole, and bouquet. Adjust flavor with salt and pepper. Once the sauce has reduced, add butter. Once melted add crispy brown chicken back in.

Di ri Fri ak Kalalou

1.5 cup Rice 

3 Roma Tomatoes 

3 small filet of Herring 

5 cloves

6 Garlic cloves

2 Scallions 

1/2 a scotch bonnet

1.5 T Better than bouillon chicken 

1 lb of okra 

1/2 cup of oil 

2tsp of cayenne pepper 

2 cups of water 

2 Tbsp of butter

Instructions :

  • In a food processor add garlic, herring, scotch bonnet, cloves, scallions. Set aside

  • Heat a pot and add oil. Adjust heat to medium low. Add herring mixture, cook for 5 minutes until fragrant, add cleaned okra cook down than add tomatoes rough chopped cook down. 

  • Transfer cayenne pepper, add bouillon to sautéed mixture. Than add water and bring to a boil. 

  • Once boiling add rinsed rice.

  •  Stir taste to adjust flavor cover and let cook. 

  • Once rice is cooked fluff rice with butter