Epis Sausages + Pikliz (Gluten-Free)

These handmade pork sausages are seasoned with Chef Gregory’s signature Epis, a Haitian marinade made with onion, garlic, scallion, bell pepper, parsley, cilantro, thyme, spices, and a little habanero, and it’s made by master butchers at Seattle’s famed Olympia Provisions. It’s served alongside pikliz, a traditional spicy pickled side of cabbage, onion, and habanero.

Haitian cuisine meets the bounty of the Pacific Northwest at Kann, a live-fire restaurant from James Beard Award winning chef and “Top Chef” finalist Gregory Gourdet. The restaurant honors his heritage and culture while also showcasing the local, seasonal ingredients of Oregon. At Kann, Gourdet has tapped into childhood food memories more for inspiration for a menu that showcases traditional Haitian flavors along with new dishes inspired by the cuisines of the African & Caribbean diaspora. Kann won the James Beard Award for America’s Best New Restaurant for 2023 (among many other accolades), and now it’s shipping nationwide!