- * * *Chef Kris Wessel, last summer at the Slow Food “Palo! and Pie” Picnic./ David Samayoa * * *
Chef Kris Wessel will donate 25% of sales from special “Help Haiti” dishes on his menu Saturday and Sunday. Five of his employees were directly affected by the earthquake, according to his Facebook page. Update: Chef Wessel plans to donate the proceeds to Oxfam and Partners in Health.
Menu items include White River mirliton (chayote) in a Little River bisque, Haitian-style oxtail with boniato and collard greens, curry-tomato braised cabri (goat) and gunga pea rice and seared spiny lobster with calabaza hash and steamed asparagus. There are lots of ways to help Haiti, but this one gets you a delicious dinner too.
Red Light is open from 5 pm to 2 am on Saturday and Sunday.
