Overview:
On the third version of “Wings & Issues,” an annual culinary competitors that makes use of rooster wings as the bottom ingredient, Haitian cooks reworked the favored dish into impressed creations that showcased native components, culinary creativity and cultural delight. Held from April 30 to Could 4 in Jacmel, the occasion topped Kalbasye Restaurant with high honors, whereas different cooks had been acknowledged for taste, presentation and innovation.
JACMEL, Haiti — Hen wings took middle stage and soared in Jacmel in the course of the third version of “Wings & Things,” a culinary showcase that reworked a easy dish right into a celebration of Haitian creativity, cultural delight and regional flavors served with a aggressive edge.
Held from April 30 to Could 4 within the Southeast Division’s essential vacationer metropolis, the occasion was a part of the patronal festivities honoring Saints James and Philip. The occasion featured imaginative rooster wing creations from a few of Haiti’s most progressive cooks. From mango salsa toppings to jerk-seasoned glazes served in calabash bowls, the wings revealed the depth of expertise in Haiti’s kitchens.
“This occasion is about celebrating our personal,” stated co-founder and chef Ricardo Étienne. “It’s a platform to spotlight Haitian cooks, promote household eating and make Jacmel a reference for nationwide gastronomy.”
The gifted members redefined rooster wings each in preparation and on their menu.
Among the many standout cooks was Briel Saint Louis of Kalbasye, the occasion’s grand prize winner, who served 4 wing kinds introduced in containers manufactured from the dried shell of calabash fruit. One featured a Jamaican-inspired jerk marinade spiced with native herbs, served with candy potato fries, accras, and a habanero tomato sauce. One other mixed sweet-and-sour and honey mustard sauces with mango salsa for a daring, tangy twist.
This occasion [Wings and Things] is about celebrating our personal. It’s a platform to spotlight Haitian cooks, promote household eating and make Jacmel a reference for nationwide gastronomy.
Ricardo Étienne, Co-organizer of Wings & Issues and Chef Ricardo Étienne
Different cooks competed with daring entries resembling Wings Unique, Cajun Tataki, Yakimel Wings and Wings Nègès, every paired with the signature Haitian soda, La Couronne.
The power and selection on show impressed each patrons and judges. Chef Steev, who took second place, wowed the group with a daring mixture of taste and aptitude. Lodge Florita, which earned third place for presentation, acquired 100 gallons of propane from Win-Gaz.
Financial increase and spotlight of excellence regardless of obstacles
Regardless of logistical challenges, together with troublesome transportation to Jacmel, 10 eating places and impartial cooks participated within the occasion, together with Haiti Surf, Nephy Take Out and Hôtel de la Place, which reopened briefly only for the event. Nahomie Blaise, professionally often called Chef Nahobelle and one of many honorees, stated her kitchen typically offered greater than 100 plates a day.
“We ran out of inventory at one level,” she stated. “Clients liked the meals.”
Dish costs ranged from 1,000 to 1,750 gourdes or about $8 to $14, and the occasion generated a noticeable spike in native gross sales, with hundreds of festivalgoers flocking to the coastal metropolis.Kalbasye acquired the highest prize of 150,000 gourdes or roughly $1,150 from the Ministry of Tourism. Chef Steevenson Thervene, recognized professionally as Chef Steev, took dwelling 100,000 gourdes or about $770 from Braserrie La Couronne. A number of others—together with Nephy Take Out, Samantha Ladouceur or Chef Samie and Chef Nahobelle—acquired honorary distinctions for innovation, use of regional components, and culinary presentation.
Tourism Director Wilner Sica emphasised the occasion’s broader worth. “That is greater than a celebration—it’s a technique to maintain Jacmel’s restaurant sector alive and thriving,” he stated.
Organizers are waiting for the 2026 version of Wings and Issues.
Backed by the Southeast Departmental Tourism Workplace and buoyed by sturdy native turnout, organizers are already planning the following version of Wings & Issues, with hopes of increasing to different main Haitian cities, together with Cap-Haïtien and Les Cayes.
“Wings and Issues is greater than a contest—it’s a breath of recent air for everybody,” Étienne stated. “We’re creating house for Haitian delicacies to shine, even past our borders.”