Haitian Restaurant Week is returning from May 10-25, highlighting the cultural richness and culinary diversity of Haitian cuisine. Spearheaded by Tap Tap Now, Chef Stephan Durand, and Nadege Fleurimond, the initiative aims to support Haitian restaurants and vendors, fostering economic empowerment and community building. The event stretches beyond New York, involving participants from multiple U.S. states and international locations. Collaborations with community organizations aim to increase visibility for Haitian-owned businesses. Events include immersive culinary experiences and culminate in a celebration showcasing Haitian food and culture.
This initiative is about more than just food-it's about economic empowerment and community building. By supporting our Haitian restaurants, food vendors and chefs, we are investing in our culture and creating long-term opportunities for growth.
Participating vendors hail from Massachusetts, Florida, Georgia and other U.S. states, as well as Canada, France, and additional international locations, underscoring the global influence of Haitian food.
This year's celebration also includes collaborations with community-based organizations such as EatOkra, Little Haïti BK, Little Caribbean and Flatbush Central to expand access for Haitian-owned food businesses.
Haitian Restaurant Week will kick off with an opening event at Djondjon Restaurant, featuring chef panels, live cooking demos, and vendor exhibitions spotlighting Haitian food products.
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