Kadeem Lundy

On Wednesday (December 6th), Heinz Open Kitchen joined with Marcus Samuelsson’s Red Rooster and Ginny’s Supper Club to host the first Black Kitchen Initiative dinner. Heinz Open Kitchen gives Black Kitchen Initiative grantees access to kitchens in high profile restaurants allowing them to showcase their culinary talents during dinner events. The initiative was started in 2020 with support from the LEE Initiative and Southern Restaurants for Racial Justice. This year’s grantees included Joy Crump and Beth Black, owners and chefs at the Fredericksburg, Virginia restaurant Foode + Mercantile.

Photo Credit: Heinz

Crump and Black’s journey together began when they worked at an Atlanta news station. Black suggested that Crump pursue her love of cooking at culinary school and then the two later opened Foode + Mercantile. The duo draw inspiration from chefs like Edna Lewis and Leah Chase.

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A post shared by The Black Kitchen Initiative by Heinz (@heinzbki)

As guest arrived to the dinner at Ginny’s Supper Club, a 1940’s style supper club located under Red Rooster, they were treated to sweet potato biscuits (inspired by Leah Chase who created Dooky Chase’s Restaurant) with orange-clove butter and blood orange marmalade which was at every table, as well as house party mix made with spicy caramel popcorn, sweet nuts, toasted seeds and dried herbs. For the first course roasted carrot soup flavored with ginger, coconut and curry and garnished with black and white benne seed brittle and cilantro oil was served. The main course which was served family style started with pickled jumbo shrimp seasoned with chilis, fennel, winter citrus, and topped with black strap molasses bread. Then the special collaboration dish between Chef Marcus Samuelsson and Chef Joy was served which was the mushroom farrotto which was farro made with portobello mushrooms, pumpkin, coconut, injera crumble, pecorino cheese and a special black cherry garnish. Injera is an Ethiopian inspired fermented flatbread made from teff flour. Samuelsson was born in Ethiopia. Next smoked VA Pork Tenderloin was served in which the smoked pork was accompanied by whipped sweet potato , Ms. Lewis’s creamed collards, sour apple and topped with savory granola and sage pan sauce. For dessert attendees got to taste butterscotch budino which included sticky plantain, dried banana, and whipped cream.

Besides food signature cocktails that were offered included Grown Folks Tea (Bowman’s bourbon based with a lemon zested sugar rim), and Rockin Rooster Tea (pumpkin puree, apple puree, pumpkin simple syrup, carrot puree and apple spiced tea blend).

As guest dined they were also treated to live musical performances. The dinner concluded with a musical tribute to late Queen of Rock N Roll Tina Turner with a performance rendition of Proud Mary. To learn more about the Heinz Black Kitchen Initiative and to listen to their podcast head over to their website.