Foods From Around the Globe

During this weekend's Virtual WorldFest event we will all have the opportunity to try our hand at preparing foods from a variety of countries.  Whether you are in the mood for something simple and sweet or maybe a savory comfort food, we've got you covered.  See below for all the ingredients you will need to cook along with our chefs this weekend.

On Friday we'll be making Amazing Haitian Legume with Chef Harryelle Eugene.  Get ready for some serious Hatian comfort food.  This meal will take you about 2 1/2 hours, but it is worth it!  

Tune in Saturday to make Easy French Crepes with Chef Holly Pierce. These simple crepes will be a big crowd pleaser and are quick to whip up for breakfast, a snack, dessert or even for lunch or dinner.  With these crepes, the options are endless.

On Sunday you'll have the chance to do a little baking with Sam Lochrie and her Scotch Drop Scones.  And then a litte later come on back to make the ever pleasing Chicken Picatta with Kerstin Lochrie and your Sunday dinner will be complete.

See below for all the ingredients you'll need to get before the weekend.  

Amazing Haitian Legume 

With Chef Harryele Eugene


2lbs Beef chuck, medium size

5 to 6 Cups Stock or water to cover the beef for one-hour cooking

2 Tbsp Tomato paste


1 Shallot

1/4 Bell pepper

Parsley Leaves (handful)

Thyme leaves (handful)

2 Tbsp of épis (garlic and scallion paste) click the link of my first video

1/2 Tbsp Black pepper

1/2 Tbsp Salt

1/2 Tbsp Paprika

2 Goya Packets, or 2 Tbsp seasoned salt or adobo

4 whole cloves

1 Tbsp Mustard

1/2 Scotch Bonnet Pepper, deseeded



2 Tbsp oil

1 Shallot, diced

2 Tbsp épis (garlic and scallion paste) 

1 Tbsp Salt

3 Eggplant, peeled and diced

2 Chayote, peeled and diced

2 Goya packet, or 2 Tbsp seasoned salt or adobo

1 Cup Stock or water

1/2 Cabbage, sliced

2 Bundle of Spinach, or 1 bag

1 Bundle of Watercrest, or 1 bag

1 Onion, sliced

1/2 Bell pepper, sliced

1 Scotch Bonnet, optional. only for the aroma.


Easy French Crepes 

With Chef Holly Pierce

1 c. all-purpose flour 2 large eggs 1 tbsp. granulated sugar 1/4 tsp. kosher salt 1 1/2 c. whole milk 1 tbsp. butter 

Fillings/Toppings: Fresh Fruit (berries, bananas, etc) Nutella Lemon Zest Powdered Sugar Whipped Cream Ham & Swiss Cheese 

In a large bowl, whisk together eggs and milk. Add flour, salt and sugar. Mix to combine, making sure there are no lumps. (Alternatively, you can place all of the ingredients in a blender and mix on high about 30 seconds). 

Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes. 

In a small, non-stick skillet over medium heat, melt butter. About 1/4 cup at a time, drizzle batter evenly onto pan, swirling it to evenly coat. 

Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining batter. 

Serve crêpes warm with desired fillings. 


Scotch Drop Scones

with Sam Lochrie

-3 cups of flour
-1/3 cup of white/granulated sugar
-3/4 teaspoon of salt
-2/3 cup cold butter, cut in to small cubes
-2 eggs
-2 teaspoons of vanilla extract (or your flavor of choice)
-1/2 to 2/3 cup of milk
-1 teaspoon baking powder


Chicken Picatta 

With Kerstin Lochrie

4-6 Thin Chicken Breasts

1/2 Stick Butter

1 Cup Flour

1 Cup Cooking Sherry

1 Whole Lemon






Air Jordan