Join Chef Omar Tate for a cooking demonstration and lively discussion about gathering and culinary traditions in the Black community. Using barbecue ribs as the center of discussion, this program explores the Southern roots and established regional identities of this popular celebration food.
Chef Omar will lead participants through the preparation of dishes included in a block party inspired meal kit. Following the demonstration, NMAAHC curator, Joanne Hyppolite will lead an intergenerational conversation about the shifting dynamics of gathering after the Great Migration with a group of esteemed chefs. Meal kits will be shipped frozen overnight to guests.
Menu · A half rack of ribs with Carolina Gold barbecue sauce · Macaroni Salad with tuna · Summer Salad with cucumber, tomato, and Italian vinaigrette · Honeysuckle Provisions’ Kool Drink · Honeysuckle Peach Cobbler Meal Kit includes:
1. Cooked Ribs 2. Barbecue Sauce 3. Handmade fresh macaroni noodles 4. Canned Italian tuna in olive oil 5. Seasoning kit for macaroni salad 6. Honeysuckle Peach Cobbler 7. Honeysuckle Provisions’ Kool Drink 8. Handmade Italian vinaigrette for summer salad 9. Unique recipe cards and pamphlets
*Menu subject to minor changes Speakers Chef Omar Tate (Philadelphia) Chef Wanda Blake (Oakland) Chef Sasha Coleman (Boston) Chef Leslie Reese (Detroit) Chef Elle Simone (Boston) Chef Erick Williams (Chicago)
Chef Bio:
Omar Tate, Esquire’s 2020 Chef of the Year and a 2021 TIME100 Next honoree, is a Philadelphia-rooted artist and chef. Omar has worked fifteen years in the restaurant industry in some of the top restaurants in New York City and Philadelphia. During his time as a cook, he found that the lack of diversity and representation of African Americans and other people of color to be unbalanced both in the kitchen and on the plate. Through travel and research Omar developed a unique perspective on approaching cuisine through the lens of contemporary Black America. As a result of his study Omar launched Honeysuckle Pop Up as a traveling dining concept in the winter of 2018. This concept uses food and art simultaneously as vehicles to explore several nuances of Black life and culture. |