Catered Haitian Dinner Party for 5, 10, 15, or 20 from Pearl of Haiti Catering (Up to 53% Off)

Three Chopt

from $129
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In a Nutshell

Wow dinner guests with Caribbean flavors via Haiti, including fried plantains, macaroni salad with curry, mushroom rice, and stewed chicken

The Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. Not valid for the purchase of alcohol. Limit 1 per person, may buy 1 additional as gift. Valid only for option purchased. If number of guests exceed party amount, an additional fee of $14.50 will be added per person. Valid within 30 mile-radius of 23234. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Catering allows hosts to worry about real party-planning problems, such as tinkering with the smoke machine or deciding how many cans of soda to stuff into the piñata. Focus on the fun with this Groupon.

Choose from Four Options

  • $129 for a catered dinner party for 5 ($260 value)
  • $235 for a catered dinner party for 10 ($480 value)
  • $315 for a catered dinner party for 15 ($660 value)
  • $375 for a catered dinner party for 20 ($800 value)

The dinner includes appetizers, the main course, and nonalcoholic drinks. See the menu.

Deep-Frying: Boiling Food from Within

You'd think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren't. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Merchant Location Map
  1. 1

    Three Chopt

    7801 Broad St.

    Richmond, VA 23234

    +18044578280

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