Claudy Pierre

2 months ago | tablemagazine.com | Emma Riva |Claudy Pierre

When you think of cremas think “creamy,” “family,” “laughs,” “spices,” and “alcohol.” This Haitian version of egg nog or coquito is rich and delightful, and easy to make, often shared with family and friends during the holiday season. However, you can make it for any special occasion Cremas most likely emerged around Haitian independence in 1804, though no one person is named as its original inventor. There’s a particular style of rum popular in Haiti, clairin, that’s best for cremas.

2 months ago | tablemagazine.com | Emma Riva |Claudy Pierre

Every Haitian home has a jar or two of pikliz, a spicy pickled slaw, in the fridge. It’s great as a garnish, particularly with grilled meats, gifting your plate with a wake up kick to the tastebuds. Chef Claudy Pierre’s version is phenomenal with any meat during any season of the year. Pikliz gets its name from piquer, a French word that means “to sting,” alluding to its kick of spice and bitterness from the fermentation.

2 months ago | tablemagazine.com | Emma Riva |Claudy Pierre

New York-based mixologist Brian Miller riffs on the gin-based 20th Century by using bourbon instead of gin and Lillet Rouge instead of Lillet Blanc. This ruby toned cocktail is a bourbon-gem. Use of the term “bourbon” as a specific type of whiskey began to gain recognition in the 19th century. While it was likely being produced in the late 18th century, it wasn’t until the 1800s that bourbon became associated with a specific style of whiskey, particularly in Kentucky.

2 months ago | tablemagazine.com | Emma Riva |Claudy Pierre

A well-loved Haitian family dish prepared in a Creole court-bouillon-style sauce, poisson gros sel is a show-stopping alternative to the traditional Friday fish fry. Thanks to Chef Claudy Pierre for sharing this delicious recipe with TABLE Magazine. Since this is a dish for the Lenten season, it’s fish, the traditional Friday food.

2 months ago | tablemagazine.com | Emma Riva |Claudy Pierre

Haitian Pork Griot is a fun family favorite that you find at most gatherings with other delicious fried fritay (finger food) assortments such as plantain, banan péze, goat, or beef. Pork griot is typically deep-fried, but can be broiled for a still-charred, less messy, and always tasty meal. For the non-pork eaters, follow the same routine with goat or turkey. Chef Claudy Pierre’s delectable vision here ensures that not a nite will be left at the end of your party.