Women’s Month at Hav & Mar

WEEK 1: MARCH 6-10
		Chef Farheen Jafarey Chef Farheen broke into the food industry after being a teacher for almost 14 years. Her inspiration for baking is a team of women: her mother, grandmother and mother-in-law. Each of these women taught her a different skill, expanding her knowledge and helping her become the baker she is today. This dish is inspired by and dedicated to these women. Chocolate Twilight horchata ice cream, hazelnut, blood orange & chocolate mousse

WEEK 2: MARCH 13-17

a man wearing a suit and tie smiling at the camera

Executive Chef Fariyal Abdullahi

Born and raised in Ethiopia until moving to the U.S. at 19 years old, Chef Fariyal has always been rooted in her deep love for her community and culture. On Sundays as a child, Chef Fariyal’s house became a place where everyone gathered to experience her mother’s food, who is her inspiration, and if you ask Chef Fariyal, the best cook. The dish "Be'yaynetu" is a true love letter to Chef Fariyal’s homeland.

Be’yaynetu
gomen, shiro, doro wot, ayib

WEEK 3: MARCH 20-24

Chef Jaqueta Tucker

Raised in New York City with Southern roots in Virginia, Chef Jaqueta grew up around her late grandmother's cooking, which inspired her passion for cooking. Chef Jaqueta learned all her recipes from her grandmother, and when she passed, Jaqueta became the cooking matriarch of her family.

Molten Red Velvet Cake
salted cream cheese ice cream, hazelnut shortbread crumble

WEEK 4: MARCH 27-31

Chef Airis Johnson

Hailing from New Orleans, better known as NOLA, Chef Airis features a dish true to her Louisiana roots. A seafood boil is a classic NOLA dish as we embark upon the spring season for it. It is a nostalgic dish as Chef Airis grew up with it, making her reminisce of home. This dish is named after and dedicated to her grandmother.

Me’Me’s Seafood Boil
shrimp, crab, potatoes, corn, andouille sausage