Launch of the Black Chef Table meal series at Kulture in November

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Kulture restaurant reopens downtown to welcome Kulture: Black Chef Table, a series highlighting the work of African-American chefs.

Photo: Marie D. De Jesús / Team photographer

A new meal series featuring black chefs using ingredients from black-owned fishermen, ranchers, farmers and food suppliers will launch in November at Kulture restaurant in downtown at 701 Avenida de las Americas.

The series, called Kulture: a black chef’s table, is a project by Houston restaurateur Marcus Davis (The Breakfast Klub) and chef Keisha Griggs (Bocage Catering). In June, the partners announced Black Chef Table as a multi-course dining experience featuring chefs identifying themselves as indigenous blacks and people of color intended to present “gastronomic artists” through meals that highlight foods. , the flavors and techniques of the African diaspora.

Black Chef Table announced the first five events:

November 7: Chef Michelle Wallace, executive chef at Gatlin’s barbecue

November 12-13: Chief Shawn Osbey, of Shawn Osbey caterer in Atlanta

November 19-20: Chief Réginald Scott, of Best fucking of everything food and provisions in Houston which also offers a Memphis-style barbecue

December 3-5: Chef James Haywood and Ross Coleman, of Lighted kitchen at Finn Hall, and formerly of Kitchen 713

January 13-14: Chief Keisha Griggs d’Até Cuisine and Restoration of the Bocage

Tickets for several of the dinners are now available for purchase at blackcheftable.com. Only two are currently available for purchase (Michelle Wallace, $ 125 per person and Shawn Osbey, $ 95 per person), but the site will be updated as more events are published.

“Kulture: A Black Chef Table is dedicated to supporting the diverse culinary landscape and the vast spirit, wine, beer makers and black-owned food suppliers by providing a space to cultivate, incubate and promote talent,” said Griggs, the curator of the event. . “This will be an opportunity for the gastronomic artists of BIPOC to showcase their talents and illustrate their culinary perspective on the national platform.”

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook Where Twitter. Send him current advice at [email protected] Listen to it on our Barbecue Mindset Podcast to learn more about barbecue culture in Houston and Texas.





  • Greg Morago

    Greg Morago was editor and reporter for The Hartford Courant for 25 years before joining the Houston Chronicle as a food editor in 2009. He writes on food, restaurants, spirits, travel, fashion and beauty. . He is originally from Arizona and a member of the Pima tribe of the Gila River Indian community.



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