Selebrasyon! concludes with Haitian flavors

Haiti Culture Exchange Director Regine Roumain thanks all for making the two-month cultural extravaganza Selebrasyon! a success.
Photo by Tequila Minsky

It’s a wrap! Two months of Haitian culture — a book signing at the Queens Museum, dance performances in Harlem, poetry readings in the East Village, a film screening at BAM, music at BRIC, and a Haitian Flag Day observance — entertained and informed those who attended 2016 Selebrasyon! organized by the seven-year-old Haiti Cultural Exchange (HCX).

HCX director Regine Roumain welcomed celebrants to the final Selebrasyon! event — Haitian Flavor Bk X Flow — held at Crown Heights’ Berg’n’s outdoor courtyard on a beautiful evening, last week. Flavors and food was the theme.

Attendees crowded the tables of the tasty samples of typical Haitian eats from the Bed-Stuy restaurant Grandchamps and innovative Saveur et Couleur Catering Natacha Clerger who traveled from Boston to offer tastes of her Haitian cuisine infused with other influences.

Local caterer Nadege Fleurimond served a yummy fusion-dish, a pasta paella flavored with Haitian djon djon, black mushrooms.

This wasn’t a food fair explained Director Roumain wanting to expose Haitian-item purveyors without an event being completely commercially oriented. A few scattered tables around the courtyard seemed like a perfect number of local Haitian artisanal purveyors with samples.

Kreyol Kwizin gave out mini-jars of its spices, Pierre’s Spicy provided a taste of home with its four flavors of spicy nut butter, mild and hot, peanut and almond butter. From Royal Cremas, attendees tried the popular Haitian drink cremas — sometimes referred to as a Haitian eggnog, a coconut-based drink from spiced evaporated milk and rum.

Music emanated from the semi-indoor area while clusters of friends in the summery atmosphere of the outdoor courtyard — it almost felt like Haiti — caught up with current happenings.

After meal time, Les Chocolateries Askanya — Haiti’s only bean-to-bar chocolate, its cacao from Ouamaminth, Haiti — laid out its scrumptious dark and milk chocolates.

“Taste my dous makos,” (a type of vanilla fudge from Petit Goave), said Atibon sharing another dessert.

Concluding Selebrasyon!’s rich varied schedule, this was such a fun way to usher in the summer.

Haiti Cultural Exchange’s programs and services supports emerging and established artists, promotes cross-cultural exchanges, and preserves Haitian Cultural Heritage, and encourages dialogue around contemporary social issues.

Like your food hot and spicy? Kreyol Kwizin sent people home with samples of their spices.
Photo by Tequila Minsky

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