When I purchased my ticket for “Cooking for the Culture” which was held at South Restaurant and Jazz Club I had no idea what to expect. There was a previous event that took place last month that I was not aware of until AFTER it happened. Color me disappointed because FOOD. All I knew was that it was an 8 course dinner prepared by black chefs and the proceeds go to Careers Through Culinary Arts Program which benefit young aspiring chefs. This was my first time at South and I must say, it’s beautiful restaurant and the open kitchen makes it ideal for this unique collaborative experience. After 8 courses of sample size dishes I was actually full by the end of the night. Each course was preceded by a brief introduction of the chef that prepared it as well as a description of how the dish was prepared. If you came to this event with hopes of eating “soul food” you would have been disappointed. (and for the record I love soul food and this is not a dig a people who enjoy it) I say that to say that these chefs have taken the art of cooking and made dishes that are “outside of the box” at least in my opinion. (Remember, I play it safe) For instance, I have had halibut, but never with a strawberry relish prepared by Chef Greg Headen of Starr Restaurants. (Yes, THAT Starr) I love anything fried, and Crispy Frog Legs are NO exception (fyi, it doesn’t taste like chicken but it was good!) Part of the line up of chefs included Stephanie Willis of MasterChef and Aziza Young from Hell’s Kitchen.

There are talks of a 3rd installment of this cooking series and hopefully this is something that the organizers Elijah Milligan and Kurt Evans can continue to host. Last nights audience was comprised of 1st timers but a lot of people who went to the first event in July. So it’s safe to say that this is a hit!

Below is the list of chefs and their prepared dishes:

Rob Cottman- Merguez with Halloumi and fig yogurt

Malik Ali- Beet Terrine with Chèvre, pistachio and chicory

Aziza Young- Crispy Frog with Zucchini, buttermilk and charred tomato

Chris Paul- Seitan Wellington with Black Trumpet, pea leaf and cremini duxelle

Stephanie Willis- Hamachi Kinilaw with Calamansi aguachile, coconut, and Calabrian Chile

Greg Headen- Halibut with Strawberry Relish, eckerton farms tomato and basil

Elijah Milligan- Charcoal Roasted Venison with Blackberry, Sausalito watercress, and ryeberry

Lauren Smith- Chocolate with Smoked hazelnut and raspberry.    

Jennifer Marie & Kurt Evans- Joconde with Peach, apricot and lavender