1NIGHT! AfroCarrib JBFA Winner Andrew Black xTopChef Nana Wilmot @JBF 🍽️ [PRE$]

BUY TIX ON YOUR OWN HERE and ask to sit w/ Jeff

Note: JBF Dinners have recently been sold out before posting menus so that's your heads up!

We are heading to JBF Platform! We LOVED his last JBF Dinner! Tracing the Roots and Culinary Connections of the Afro-Caribbean Diaspora. Save on the trip to/from Oklahoma! ✈️

This cross-cultural collaboration dinner takes two acclaimed chefs on a culinary heritage journey to map the incredible food lineage of the Afro-Caribbean diaspora. Long before he was named a 2022 James Beard Award semifinalist® for Outstanding Chef, and before he won the 2023 James Beard Award for Best Chef: Southwest, chef Andrew Black—the visionary behind Oklahoma City landmarks Grey Sweater and Black Walnut—was building outdoor clay ovens for his grandmother in Jamaica. And, before chef Nana Araba Wilmot—owner of Georgina's Private Chef and Catering Co. and founder of the Love That I Knead supper club—competed on Season 23 of Bravo’s Top Chef, she cooked alongside her mother to rediscover her Ghanaian roots.
Merging chef Wilmot’s high-caliber training at NYC's Michelin-starred Le Coucou with chef Black’s award-winning artistry, the menu explores the direct ties between West African ingredients and Caribbean cuisine. The evening also spotlights chef Blacks’s new restaurant, Dougla Kitchen, a deeply personal concept named for the Caribbean term honoring the beautiful intersection of African and South Asian heritage in Jamaica.

Cost: $200+

Menu: (based on avail)

#### HORS D'OEUVRES

#### Two Plantains > Double-Fried Pressed Plantain with Dark Sugarcane Molasses, Wildflower Honey, Sea Salt, and Island Curry Crab–Callaloo Dip

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#### Two Plantains > Palm Oil–Fried Tatale Sweet Plantain Fritter with Aïoli and Black-Eyed Bean Purée

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#### Two Peanuts > Coconut–Peanut Soup Shooter with Grilled Pepper Prawn and Yaji Spice

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#### Two Peanuts > Collard Greens–Oxtail Pop with Peanut Sauce

#### DINNER

#### Collard Greens–Oxtail Pop with Peanut Sauce

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#### Ackee–Saltfish Festival Taco with Whipped Avocado, Yam, and Red Stew

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#### Palm Wine and Appleton Rum–Marinated and Roasted Whole Fish on Banana Leaf

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#### Family-Style Sides > Crispy Cassava; Charred Okra with Fonio, Egusi Granola, and Roasted Eggplant–Caramelized Onion Purée; Cocoyam Leaf with Crispy Onions, Dried Herring, Tomatoes, Sweet Potatoes, and Palm Oil

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#### Coconut Ice Cream Bofrot with Baobab–Ginger Caramel

This one-night-only dinner will feature a cocktail reception with passed hors d'oeuvre upon arrival, an expertly crafted multi-course menu with thoughtfully curated wine or beverage pairings, and a Q&A with the featured chefs.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

~A La Cuisine