Cooking Up History: Carnival and Haitian Food Traditions

February 5, 2018
Three headshots of people smiling
Feb. 10; 1 p.m.
Wallace H. Coulter Performance Plaza, Demonstration Kitchen, First Floor, West
If it’s February, it must be time for Carnival! Explore the cuisine of Carnival and how communities in the Caribbean and U.S. celebrate this holiday through food. The museum has partnered with the Embassy of the Republic of Haiti in Washington, D.C. and the Smithsonian’s National Museum of African American History and Culture to bring this history to life. Food historian Ashley Rose Young and curator Joanne Hyppolite will speak with celebrity Haitian Chef Jouvens Jean about Haitian Carnival traditions while he prepares several dishes that highlight his personal history and wide-ranging culinary career—from winning Food Network’s Cutthroat Kitchen Season 6 to writing his own cookbook, "Tap Tap Diaries."
On the menu are beignets, a Carnival staple, and a pork griot eggroll with pikliz (a spicy cabbage, carrot and chile-laced condiment), Chef Jouven’s spin on Haiti’s national dish.
Hilton is the lead sponsor of the 2018 Cooking Up History Series and Wegmans provides the cooking ingredients. For more information, please visit: