Let's Talk About Black Food

Join chef, food advocate and cookbook author

Chef Jennifer Hill Booker

June 27th, 2020 11am-1230pm EST

at The Cook's Warehouse

for a Cooking Demonstration and Discussion on The Evolution of African Foods in the Americas


Cook Along or Join in the Conversation

Register Now at The Cooks Warehouse Peachtree Station




In light of social and political events, The Cooks Warehouse has decided to put on a History of Southern Foodways: A Conversation. This is a virtual live class which will focus on a history of commonly eaten African American dishes where the ingredients came directly from African cuisine.

We will be joined by Chef Jennifer Hill Booker, resident Southern cooking expert, cookbook author, and food advocate to discuss the ingredients, how they have evolved into today's cuisine and finally their modern application. We hope that this class will spark conversation surrounding the history of Southern cuisine and African American cultural influence on the contemporary table.

Chef Jennifer's two cookbooks, Dinner Deja Vu: Southern Tonight, French Tomorrow and Field Peas to Foie Gras: Southern Recipes with a French Accent, are available for purchase online or at either Cooks Warehouse locations.


100% of proceeds will be donated to Oklahoma State University Institute of Technology, for the Jennifer Hill Booker OSUIT Culinary Scholarship. This was established in 2015 by Jennifer focusing on women and BIPOC attending culinary school.


Chef Jennifer will demonstrate these Southern favorites and share her Original Recipes with you!





Saturday's Menu


• Watermelon Sparkler Cocktail


• Spiced Groundnuts


Black Eyed Pea Salad

Collard Green Salad

Watermelon Salad

Hoe Cakes

Chicken Croquettes






Unable to attend the class?

Please DONATE to the Jennifer Hill Booker OSUIT Culinary Scholarship

Chef Jennifer's

Cooking Tips:

#1

Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!

 
#2

Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!

#3

Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

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