Chef Kali Mathieu
Chef At Home in Millersville
Get to know me better
Sizzlin' up the flavors of the Caribbean, one dish at a time! Island-born and kitchen-raised, I bring the heat and the love to every plate.
Bonjour! Welcome to my kitchen, where the flavors of Haiti come alive! I'm Kali Mathieu , a Haitian-born culinary artist, and cultural ambassador. Growing up in Cap-Haitien, I learned to cook from my mother and grandmother, and now I share those same traditional recipes and techniques with you. From hearty bowls of joumou soup to sweet treats like pen patat , my dishes are infused with love, history, and a dash of kompa rhythm. Come taste the spirit of Haiti with me, and let's cook up a little bit of culture together!"

More about me
For me, cooking is...
My love language, my therapy, and my joy. It's a journey of experimentation, and a way to connect with others on a deeper level.
I learned to cook at...
My mother’s kitchen which is my culinary birthplace, where my love affair with food began and continues to flourish 15 years later around the world.
A cooking secret...
is a dash of love, a pinch of laughter, and a sprinkle of memories. I cook with my heart, infusing every dish with warmth and joy.
My menus
Better with butter : Bread combo with butter trio (Honey-Lavender Butter, Whipped Lemon-Chive Butter, Brown Butter & Orange Blossom Honey)
Early Spring bruschetta
Kale caesar, toasted almonds, dates
Slow-braised lamb shank with rosemary and garlic, served over saffron-infused orzo
Chocolate layered raspberry cake
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Coconut Arancini: Italian rice balls made with risotto, stuffed with Monterey Jack cheese and coated in coconut flakes, then fried to golden perfection. Served with a tangy mango-pineapple dipping sauce
Kale Caesar salad
Grilled Lamb Chops with shallots reduction, creamy potatoes , and maple-glazed parsnip
Citrus upside down cake with a pineapple glaze
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Whipped goat cheese, honey, pistachio crostini
Better with butter : Bread combo with butter trio (Honey-Lavender Butter, Whipped Lemon-Chive Butter, Brown Butter & Orange Blossom Honey)
Shaved fennel & citrus salad orange, grapefruit, arugula, champagne vinaigrette
Fresh pappardelle with short ribs ragu
Herbs Branzino fillets with papaya relish
Potato wedges
Roasted early spring vegetables
Vanilla bean cheesecake strawberry-rhubarb compote
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Yucca fritters
Chef caesar salad: Fresh romaine, homemade croutons, shaved parmesan
Loaded Mashed potatoes
Roasted asparagus
Duck L’orange (Pan Seared duck breast with Orange Grand Manier sauce )
Tropical Pudding
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