Events / Dinner

Southern Black Traditions

Thu, October 10, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Click here for tickets.
Cancellation and Food Allergy Policy

Adrian Lipscombe

Uptowne Café & Bakery, La Crosse, WI

Therese Nelson

Black Culinary History, NYC

Monica O’Connell

Curtis & Cake, Fort Atkinson, WI

Kaylah Thomas

Leonelli, NYC

Enrika Williams

Fauna Foodworks, Jackson, MS

Tonya Hopkins

The Food Griot and James Hemings Society, NYC

Returning to the Beard House for the second time this year, chef Adrian Lipscombe brings her culinary and storytelling chops to an incredibly special dinner. This time she’s teaming up with a few chef friends to create a menu that celebrates their own history, walking diners from the South to the Midwest, and highlighting Southern black cooking traditions and Midwestern ingredients.

Click here for tickets.


Hors d’Oeuvre

Smoked Salmon Dip with Benne Crackers

Texas Smoked Sausages with Pepper Jelly and Pimento Cheese

Vegetarian Hush Puppies with Corn and Smoked Okra

Brooklyn Brewery Teranga Fonio Ale

Southern State of Mind > Uncle Nearest Bourbon with African Basil, Apricot, and Light Amber Maple Syrup

Luis Pato Bruto Maria Gomes NV

Not My Pres' Lager Shandy by Interboro Spirits & Ales


Chicken with Corn Pone

Molcajete Puerco en Chiles > Pork with Red Chiles, Tortillas, and Lefsa

Domaine de Bellevue Saint-Pourçain Rouge 2016

A Study of Sweet Potatoes

American Moonshine with Citrus, Spieces, Sake, and Butterfly Pea Flower

African Spice–Braised Beef Shank with Wild Rice and Purple Hull Peas

Dedication to the James Women > Traditional Southern Cakes Inspired by Great Aunts and Great-Grandmother James

Selection of cocktails, beers and wines curated by Tonya Hopkins/The Food Griot.