Long overlooked in the US culinary landscape, West African cuisine suddenly seems to be the enticing "new kid" on the block. With television and social media
Gregory Gourdet shares the story of how he came to open Kann, his much-acclaimed wood-fire-focused restaurant and culinary love letter to Haiti in Portland, Oregon, along with his recipes for steelhead trout rubbed with epis, roasted sweet plantains, and a salad of pickled peaches.