Black Chef Table Presents Dinner by Chef James Haywood and Ross Coleman

The Menu

Amuse-bouches

Pork Crackling, pearls of hot sauce First Course

Afro-Peruvian Ceviche Flounder, Shrimp, Snow Crab, Tomato water Leche De Tigre, Sweet Potato Second Course

Beef Consommé, smoked Brisket, Cassava Dumplings,Tomato Fondue Third Course

Brown Stew Lamb Shank, Milange of Pickles Fourth Course

Coconut Sticky Toffee Pudding, Banana Bread

Kulture: Black Chef Table is dedicated to supporting the diverse culinary landscape, the vast spirit, wine, beer makers, and black-owned food purveyors by providing a space to cultivate, incubate and promote talent.

Each chef will bring their personal interpretation to seasonal ingredients, harvested from local African American farms, gardens, and food purveyors.  Each Chef will tell their story and guide guests into the exploration of food and spirits rooted in the African diaspora.

These Chef collaborations will be designed to showcase African food influences spanning across the Caribbean, Spain, Asia, Mexico, and Southern delicacies.