Rachelle Dixon is a lifelong "foodie" and a caterer at her company, Antilles Pearl Catering in Portland Oregon. Rachelle cooks with soul to prepare meals that are deeply satisfying and has been doing so for over 3 decades.
The skills she learned from her Mother, to be generous in cooking and to let the flavors slowly develop, serve her well to this day. She works to make the dining experience an unhurried respite from modern life.
Her desire to remember her ancestors on different shores shows up in the flavorful, colorful dishes she prepares for her guest. The food speaks to the culture of Haiti, Africa and Indigenous North America.
One sentence to describe yourself: Raised in the Pacific Northwest with Haitian and Indigenous roots.
What will you be presenting on? Gumbo: Cultural Fusion in a Bowl
Best piece of advice you ever got about cooking: Let the flavors develop; be patient.
If you could only eat one meal forever, it would be: Gumbo
Favorite food: Shrimp
Recommended reading: Anything written by Maya Angelou
Best meals: Mussels in white wine and butter sauce with plenty of fresh French bread and a side salad with a lemony vinaigrette dressing.
Food you’d like to try: Guyanese