A Taste of History

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African American culinary traditions and flavors have influenced the best way Americans eat, from the introduction of okra to the effective Southern custom of gumbo.

Throughout Black History Month, we’re celebrating African American tradition by introducing you to some of the nation’s greatest black cooks. Below, they share how making meals has helped join them to their communities and why meals is one of one of the best (and most enjoyable) methods to study a tradition.  

Be positive to style some of their signature dishes: We’re serving to every chef share their impressed flavors by way of UberEATS. On the dates under, open the app and choose the Black History Month banner to put an order (supply vary can be restricted, so in the event you don’t see the banner meaning you’re out of the supply’s protection space). Proceeds* from the meal and reserving charge will go to native charities in every metropolis.

Chef Todd Richards of Richards’ Southern Fried

Atlanta, GA – Chef Todd Richards

“American food and southern food are historically rich in African American cookery–the way spices are interpreted, the way that vegetables are grown and seasoned–it has always been a cornerstone of flavor and cultural richness. ” 

Meal out there February 27 – March 1

Chef Mamma Joyce and Richard Thomas

Dallas, TX – Chef Mamma Joyce and Richard Thomas

“The main reason we created this restaurant was to share our culture through food. We want people to know more about the history of the Jamaica through authentic Jamaican food by creating an eating experience. On our placemats, we have definitions of different ingredients that we use in our dishes and we have family photos from Jamaica throughout the restaurant.” – Richard Thomas

Meal obtainable February 26.

 Eric Nance

Chicago, IL – Chef Eric Nance

It’s about well being, well being is wealth. We can reside longer and be stronger, and Litehouse was created as a result of of these issues.” 

Meal obtainable February 26.

Chef Greg Tillery

New Orleans, LA – Chef Greg Tillery

“When it comes down to my business, I treat it as an establishment for my community. Like it’s my home, I open up my restaurant to people and I treat them like family.”

Meal obtainable February 16

Chef Marco Senghor

San Francisco, CA – Chef Marco Senghor

“In my food, you can taste the flavors and the taste of Africa. It makes me feel proud to share the taste of my country with people of the world. We’ve always said this dish makes people happy because it’s named after a place in Senegal where it’s very green. It gets lots of rain so it has lots of flowers and trees. It’s beautiful.”

Meal out there February 26

Virginia Ali of Ben’s Chili Bowl

Washington, D.C. – Virginia Ali

“I think that Black History Month is really the perfect time for us to teach our young people about our history. During the early years, [Ben’s] was a place where everybody came. Any old evening you could walk in and you might see Cab Calloway or Duke Ellington or Nat King Cole, Dr. Martin Luther King. Rarely did folks come in here and not run into so many friends and neighbors that they knew.”

Meal out there February 26

 

*Donation to charity of selection will match the quantity of complete gross sales – not together with tax – of specified Black History Month menu gadgets, together with the reserving payment related to the menu merchandise.



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