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Zingerman’s 14th Annual African American Dinner

The Roadhouse is very excited to announce one of its most intriguing special event dinners yet—for the 14th annual African American foodways dinner they welcome back the dynamic and thought-provoking writer and speaker Stephen Satterfield.

As co-founder of Nopalize, a website designed to connect people with the origins of their food, and the founder of Whetstone Magazine, led by a team of women and people of color, Stephen connects readers with the diversity and ancestry of food every day. His subject for this year’s very special event is rice–easily taken for granted, but actually fascinating and incredibly full of flavor. Stephen will take you back to the roots of rice cooking in African American culture, and share stories of the great work of a new crop of African American chefs who are bringing rice back into the forefront of culinary trends.

The dinner will feature the incredible heirloom rice of Glenn Roberts and Anson Mills. His grains offer a taste of what enslaved African American might have grown and eaten four centuries ago, and, at the same time, a sample of what’s cooking in the creative new world of African American culinarians.

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Jan 22, 2019
Zingerman's Roadhouse
2501 Jackson Ave.
Ann Arbor, MI 48103
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Zingerman’s 14th Annual African American Dinner

The Roadhouse is very excited to announce one of its most intriguing special event dinners yet—for the 14th annual African American foodways dinner they welcome back the dynamic and thought-provoking writer and speaker Stephen Satterfield.

As co-founder of Nopalize, a website designed to connect people with the origins of their food, and the founder of Whetstone Magazine, led by a team of women and people of color, Stephen connects readers with the diversity and ancestry of food every day. His subject for this year’s very special event is rice–easily taken for granted, but actually fascinating and incredibly full of flavor. Stephen will take you back to the roots of rice cooking in African American culture, and share stories of the great work of a new crop of African American chefs who are bringing rice back into the forefront of culinary trends.

The dinner will feature the incredible heirloom rice of Glenn Roberts and Anson Mills. His grains offer a taste of what enslaved African American might have grown and eaten four centuries ago, and, at the same time, a sample of what’s cooking in the creative new world of African American culinarians.

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