Honoring Black History

Honoring Black History We served up traditional African-American favorites and introduced new recipes for everyone to savor.

Delicious Dishes from Sweet Home Café We celebrated black chefs who inspire us from the past and present and featured recipes from Sweet Home Café at the National Museum of African American History and Culture in Washington, D.C. Sweet Home Café showcases traditional, authentic foods and dishes with a modern spin.

Celebrating the sweet, spicy and satisfying food of African-American heritage.”

FLORIDA INTERNATIONAL UNIVERSITY – BISCAYNE BAY

Crave-Worthy, Cultural Cooking Lessons To kick-off celebrations, FIU-Biscayne Bay Dining partnered with Campus Life for a Teaching Kitchen in its newly

renovated facility. They featured Jamaican Jerk Chicken and Ginger and Brown Sugar-Candied Sweet Potatoes – recipes from Sweet Home Café at the Museum of African American History and Culture. The event started with Chef Elliot and R.D. Gabi Alfonso showing students how to make the rub for the chicken. Proper cooking techniques were then demonstrated on an induction burner, pre-cooking several chicken thighs to sample. Sauces were also concocted for the sweet potatoes, with happy participants trying everything that they just learned to cook.

NEW YORK UNIVERSITY Divine Diversity To kick off African Heritage Month, NYU Eats partnered with Thompson Hospitality, the largest minority-owned food service provider in the country, along with the NYU Office of Global Inclusion, Diversity, and Strategic Innovation, to celebrate a diverse and inclusive culture during the month of February. Enlightening events, including new Diversity Tables, a Teaching Kitchen, Premium Chef’s Table, and a week-long Café Thompson takeover took place in both 18 Below and Jasper Kane Café.

Diversity Tables served as a designated gathering space in NYU Eats dining locations to start meaningful conversations while supporting minority-owned businesses. Here, students could enter to win a dinner for two at Chef Marcus Samuelsson’s restaurant, The Red Rooster in Harlem, and a cookbook raffle for “The New Orleans Kitchen”

written by culinary leaders Justin Devillier and Jamie Feldmar.

Thompson Hospitality joined hands with NYU Eats to showcase their Corporate Executive Chef Kamal Rose’s culinary talent all month long. A Teaching Kitchen engaged students with Chef Kamal’s new signature dish, Soul Bowl Ramen.

The month concluded with two specialty chef table features. Jasper Kane Café, in the NYU Tandon school of Engineering, offered a live action tapas-style Chef’s Table pop-up. Students were excited to watch Chef Kamal hand-prepare delicious bites including Cornmeal Crusted Catfish Tacos, Hoppin’ John Tostadas with Green Tomato Chow Chow and Banana Pudding. The month-long

Tasty dishes had guests coming back for seconds. ”

celebration concluded with a premium Chef’s Table in the historic 18 Below. This upscale evening was an exclusive added-value event only for residential students, where guests were wowed with a steel-drum player, a specialty island punch mock-tail, and a three-course chef prepared meal featuring Kamal’s signature Crab & Callaloo, Pelau and Granny’s Bread Pudding.