Cooking with Chef Lemaire and Chef Boileau

Chef Lemaire, Chef Boileau

Rachel Johnson- Class of 2015 Nutrition Major

Last weekend I had the pleasure of working with Haitian Chef Alain Lemaire along

with new faculty member of Falk College Chef Kevin Boileau. Chef Lemaire originated

from Haiti but now resides in South Florida where he caters for both public and private

parties. When Chef Lemaire came to SU he catered for Syracuse University’s Community

Folk Art Center opening  season exhibition which explored the idea of modernity in Haitian art

and culture. For the menu that day he prepared;

• “Griot ak banan” which was  a green plantain wrapped fried pork chunk bites with scotch bonnet pickled red onions, (bottom left picture)
• “Soup Joumou” which con Pumpkin bisque shots topped with smoked herring, thyme infused coconut cream (top picture)
• “Boulette Tropicale” Haitian style meatball sliders topped with an herb avocado mousse, shallot confit and baby arugula
• “Chiquetaille Morue” Green cabbage stuffed with pickled salted cod salad over herb and garlic crostini (Middle Picture)

Here’s delicious and quick recipe that are Haitian inspired breakfast that you may like to try! Enjoy!

Haitian French Toast:

1 French baguette

1 cup orange juice

1/2 cup heavy whipping cream

2 eggs

1 teaspoon ground cinnamon

1/4 cup white sugar

1 dash ground nutmeg

3 tablespoons butter

2 tablespoons confectioners' sugar for dusting

1. Cut loaf into 1 1/2 inch slices; let stand 4 hours or overnight.(discard of the ends of bread)
2. In a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.
3. In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.