September is considered “Gastronomy Month” in the yearly calendar of the Consulate General of the Republic of Haiti in Miami. During the month of September, The Consulate General and L’union Suite will focus on the promotion of Haitian Gastronomy by highlighting our Haitian Chefs.
Meet Chef Lemaire:
Chef Alain Lemaire is an award-winning chef out of South Florida. He is the Co-owner and Executive Chef of Sensory Delights, LLC, a full-service catering company supplying the entire South Florida area. Chef Lemaire is also Co-Owner of Arome Catering, a full-service catering company based out of Haiti. He is a native of Port-au-Prince, Haiti, where he first discovered his interest in cooking. Later on, he developed an increasing passion for food and foodservice which led him to attend the Culinary program at the acclaimed Johnson & Wales University. Thanks to his heritage and having spent most of his career in South Florida, Caribbean and Latin flavors play a major role in Chef Lemaire’s style of cooking: “fresh, bold and in your face!” as he would say it.
Chef Lemaire has participated in and featured as a guest chef in numerous food events and festivals throughout the United States and overseas. Most recent events include Iron Fork Miami, South Beach Wine & Food Festival, Taste of Dallas, Taste of the Sea, A la Carte Food and Culture Festival New York, Haiti’s Food & Beverage Festival, Dania Beach Seafood Festival, Boca Raton Wine & Food Festival, Colors of the Caribbean and much more.
Highlights:
* Chef Lemaire was featured amongst South Florida’s best chefs at the “Chefs for
Obama” back in September 2012. The event was a fundraiser campaign in Miami
for President Barack Obama’s Re-election led by Congresswoman
Debbie Wasserman Schultz.
* Chef Lemaire was a contestant in Food Network’s Cutthroat Kitchen in August 2015
and finished runner-up.
* Chef Lemaire is also a co-producer of Le Chef, the first-ever televised
culinary battle cooking show in Haiti. The show currently has two seasons under
its belt.
* Chef Lemaire is a contributor to a Clinic in Haiti called LA COG which provides
pre-maternal, maternal and post-maternal services to the community. He shares
insightful recipes and tips for the clients.
Chef Lemaire’s Clients:
– Arcade Fire – Grammy Award Winning Group
– Amaluna, Cirque du Soleil
– Haiti’s former President Michel Joseph Martelly
– Haiti’s former Prime Minister Laurent Lamothe
– Raoul Peck – Haitian Film Maker
– Joel Widmaeir – Renown Haitian Artist and philantropist
– Florida International University
– Haitian American Chamber of Commerce of Florida
– General Consulate of the Republic of Haiti in Miami
– Community Folk Art Center Syracuse, Annexe of Syracuse University
– Haiti’s Ambassador in Washington DC, Paul Altidore
– Little Haiti Cultural Center
– Rhythm Foundation
– JM Lexus
– Boukman Eksperyans – Grammy Nominated Haitian Band
– Festival de Jazz de Port-au-Prince
Appearances and Features
Chef Lemaire appeared on several local and international news outlets such as:
– Miami’s Local 10 ABC
– Syracuse Local 9 ABC – Bridge Street
– Radio Télé Métropole Haiti
– Radio Télé Superstar Haiti
Chef Lemaire has featured multiple times in several online and printed publications such as:
– Miami New Times
– South Florida Times
– Kreyolicious.com
– Pluriel Magazine
– Haiti Open
– NB Magazine
– Magic Haiti
– Lakol Magazine
Try Chef Lemaire’s Pan seared codfish with stewed tomato and onions recipe:
Yield: 4
Ingredients:
4 – 7oz fillets of fresh cod
2 plum tomatoes, seeded and chopped
½ white onion, chopped
1 green bell pepper, diced
1 bunch of thyme, chopped
8oz “epis” (look up recipe)
3oz cup lemon juice
Vegetable oil
Salt and pepper to taste
Method of preparation:
- Coat cod fillets with 3oz of “epis” and sprinkle salt and pepper on both side.
- Heat 2oz oil in a sauté pan. Once hot, sear fillets on each side for approximately 2 minutes and finish in oven for 10 minutes or until flesh flakes with fork.
- Heat 2oz of oil in a sauce pan. Pour in remainder of “epis” and cook for one minute. Add onions and peppers, continue to cook for 2 more minutes. Add tomatoes, thyme sprigs and lemon juice and continue to cook for an additional 4 to 5 minutes. Serve with fish hot.
Bonato Mash (Purée de patate douce)
Yield: 4
Ingredients:
6 whole bonato, peeled
½ cup of coconut milk
8oz unsalted butter
¼ yellow onion, finely chopped
3oz garlic, finely chopped
Salt and pepper to taste
Method of preparation:
- Boil potato starting with salted cold water for about 20-25 minutes or until fork tender. Drain and let air dry.
- In a sauce pot, combine milk and butter. Bring to a boil. Remove from heat and mix in all ingredients. Adjust seasoning.
