CULINARY SHOWCASE PRESENTED BY:
Sweet Flavor of Texas DALLAS CULINARY DESTINATIONS Explore Premiere Black Owned Restaurants
F.A.R.M.S.
IS SAVING OUR FARMLANDS DALLAS EDITION 2018
FOOD RECIPES
FROM FEATURED CHEFS
BLACK RESTAURANT WEEK
I have a network that works as hard as I do. Nilesh Mhatre Chief Intelligence Officer, Americas Schindler Elevators
FEATURED RECIPES
Contents 07
COOKING WITH FLAVOR Featu red Recip es
12
DALLAS CULINARY DIRECTORY Black Restau ran t W eek 2018 Par ticipan ts
07
18
CULINARY DIRECTORY
PROTECTING OUR FARMLANDS J illian His h aw wo r king to Protect M in o r ity Farm s
12 GIVING BACK
18
BLACK RESTAURANT WEEK, LLC FOUNDER
WARREN LUCKETT OPERATIONS
2019 CAMPAIGN HOUSTON, TX
APRIL 14 – APRIL 28, 2019 WWW.HOUBRW.COM
WASHINGTON, DC*
FALAYN FERRELL MARKETING
DEREK ROBINSON LEGAL
THE GUESS FIRM, P.L.L.C. MARKET CHAIR
JUSTIN MOORE EVENTS
SUMMER 2019 WWW.DCBRW.COM
ALYCIA HIGHTOWER STEPHANIE CLARK
PHILADELPHIA, PA
PUBLIC RELATIONS
JUNE 9 – JUNE 23, 2019 WWW.PHILLYBRW.COM
NEW ORLEANS, LA JUNE 28 – JULY 7, 2019 WWW.NOLABRW.COM
LOS ANGELES, CA
AUGUST 11 – AUGUST 18, 2019 WWW.LABRW.COM
ATLANTA, GA
SEPTEMBER 1 – SEPTEMBER 15, 2019 WWW.ATLBRW.COM
OAKLAND, CA
SG CREATIVE DESIGN
FADE MEDIA STAFF WRITERS
JADA F. SMITH
RECIPE CONTRIBUTERS CHEF KEVIN JOHNSON CHEF SHAKTI BAUM CHEF KENNETH TEMPLE DALLAS BLACK RESTAURANT WEEK 2018 SPONSORS & SUPPORTERS VERIZON FACEBOOK SHE’S HAPPY HAIR JACK DANIELS
SEPTEMBER 29 – OCTOBER 6, 2019 WWW.BAYAREABRW.COM
BRANWAR WINES
DALLAS, TX
THE RED BIRD ENTREPRENUER CENTER
OCTOBER 13 – OCTOBER 20, 2019 WWW.DFWBRW.COM EMAIL INFO@HOUBRW.COM FOR SPONSORSHIP AND PARTNERSHIP OPPORTUNITIES.
FADE MEDIA CROWN CONSULTANTS
WWW.DFWB R W.CO M DFWB RW@G M A I L.COM
EDITORS
LETTER
Friendship & food
We are celebrating our inaugural Black Restaurant Week campaign in Dallas and are still in awe of the love and support of the local community. We never envisioned our idea in Houston would ignite a Black Culinary Movement that has spanned across the United States into other cities such as Atlanta, New Orleans, and Philadelphia. We will continue our mission of highlighting excellence in the Black Culinary Community around the country later this year as we introduce Los Angeles
Carol Guess, Alycia Hightower for working with us and believing in the project since 2015. This journey is also a testament to the dedication and work of countless others that have believed in our vision. We send a special thank you to Justin Moore for leading the charge to introduce Dallas to Black Restaurant Week. We are extremely grateful for the support of our sponsors, Verizon, Facebook, She’s Happy Hair, Jack Daniels, Branwar Wines, and Fade Media who have been generous with multiple resources.
In response to numerous requests to provide a resource to connect communities and businesses throughout the year; we are excited to present you our new Black Culinary Publication. This publication highlights our participants in Black Restaurant Week and includes a full participant directory. It serves as bridge between Black culinary businesses and the Dallas Community.
In closing, we express our heartfelt love for our families who have supported us as we worked countless hours to make this vision a reality. We give the biggest thank you of all to God, for trusting us with his vision and walking by our side on this journey.
Behind every successful venture are people who work behind the scenes to support the vision. There aren’t enough words to express our gratitude to those who have helped us reach our third year. We recognize and honor our core team of Liah Johnson, Mark Martin, Shakti Baum, and
As you Follow Your Fork this week, remember to make a special toast to: “Food, Family, and Friends!” Cheers, Warren Luckett , Falayn Ferrell, Derek Robinson
PRESENTS:
COOKING
with flavor ENJOY RECIPES FROM FEATURED NOSH CHEFS IN DALLAS, HOUSTON, AND NEW ORLEANS
7
Recipe by: Chef Kennet h Temple @kennet htemple_
CRAB & CORN EGG ROLLS This idea is a play on the classic Crab & Corn bisque, I wanted to do something different and eggroll was my first instinct, hope you enjoy.instinct, hope you enjoy. • 4 tablespoons butter • 1 small onion, chopped small • 1 celery, chopped small • 2 stalk corn, shucked and cut • 1 garlic clove, minced • 1 teaspoon salt • 1 teaspoon black pepper • ½ teaspoon cayenne
• ¼ teaspoon white pepper • ½ teaspoon dry thyme • 2 green onions, sliced thin • ½ cup mayo • 1 lb. crab claw meat • 1 lb. won ton wrappers • 1 egg • small bowl water
Heat a butter in a skillet over medium heat, once hot add onion, celery and corn cook for 3 minutes. Add garlic, salt, black pepper, cayenne, white pepper and dry thyme; stir and cook for 1 minute. Remove from heat and add green onions. Pour into a bowl and let cool for a few minutes. Once cooled folded in mayo and crab meat until well incorporated. Take out won tons, add 1 egg and some water beat egg lightly. Lay won ton in a diamond add 1 heaping tablespoon of crab and corn mix fold closes end over mixture, then both sides and roll up; dab your finger in egg and run around the edge (Think sealing an envelope) sit to the side. Repeat process until all egg rolls are rolled. Heat a pot of oil to 375 degrees and fry egg rolls 3-5 at a time depending on size of pot. Cook for 2 minutes, egg rolls should be golden brown. Note: Wrap cooked egg rolls in aluminum foil and seal in a plastic bag in the freezer this will keep them moist. 8
Re c i p e by: C h e f S h a kt i B a u m @et ta sh t x
HANDMADE PASTA • 2 cups flour • 1/2 tsp sea salt • 3 large eggs Make a well in the center of the flour, salt, and add the eggs. Commence to mixing’ the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form. Knead the pasta dough for 8-10 minutes, until dough is nice and smooth If the dough is too dry, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Form dough into disk, cover in plastic and rest for 45 minutes. ROLLING PIN INSTRUCTIONS: If you don’t have a pasta machine, you can use a rolling pin instead. Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it. Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing. From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it for later.
perfect pairing BRAISED OXTAIL
• 5 oxtail cut in 1.5 in pieces • Toss oxtail • 3 T Salt • 2 T Pepper • 2 Onions chopped • 8 stalks green onion chopped
• 5 oz Fresh Thyme • 1/2 c Crushed Garlic • 1 can Tomato.paste • 4 cups Beef stock • 1/2 cup soy • 1 bottle of Guiness
Toss ingredients. Place in baking container and cover tightly with foil. Bake in 250 for 5 hours. Chill overnight in fridge. Remove meat from bone. Chop. Reserve. Serve warm, with homemade pasta for a tasty treat. 9
Recip e by : C h ef Kev in J oh n son @ ch ef kev in joh n son
BUTTERED BASTED NY STRIP WITH CHIMICHURRI SAUCE • 2 (12-ounce) New York strip steaks • 1 teaspoon kosher salt • 3/4 teaspoon black pepper
• 1 tablespoon olive oil • 2 tablespoons butter • 2 thyme sprigs • 2 garlic cloves, crushed
Let steaks stand 30 minutes at room temperature.
perfect pairing SAUTÉED ELOTES • 2 tablespoons olive oil • 1/4 cup yellow onion • 1/2 a jalapeño or red chili finely minced • 2 garlic cloves- rough chopped • 4-5 cups frozen or canned corn • 11/2 tsp Chili Lime Seasoning
• 1/4 teaspoon salt to taste • 1/4 teaspoon pepper • 1/4 cup veggie stock or chicken stock • Juice from ½ a lime • 1/2 cup Cojita Cheese or Queso Fresco cheese • 1/4 cup Chopped Cilantro, more for garnish
Heat oil in an extra large skillet over medium heat. Add shallot and garlic. Saute until golden about 2 minutes, stirring often and lowering heat to med low if it seems too hot. Add chili, saute 1-2 minutes. Add corn, spices, salt and pepper. Saute for a few minutes, stirring frequently. Add a splash of stock or water and the lime juice, stir, cover and steam for 3-4 minutes. Fold in the optional feta ( or cojito cheese) and half of the cilantro. Taste, adjust salt. Serve warm in a bowl and top with more cilantro and crumbled cotija 10
Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to mediumlow; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.
CHIMICHURRI SAUCE • 1/4 cup coarsely chopped parsley • 3 tablespoons red wine vinegar • 4 large garlic cloves, minced
• 2 tablespoons oregano • 2 teaspoons crushed red pepper • Kosher salt and freshly ground pepper • 1/2 cup extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
HOW TO POST TO
Facebook Stories
Engaging your digital audience with Social Media is a great way to grow your brand and attract new customers. Facebook is providing new tools to enage your audience with Facebook Stories.
STEP ONE
STEP TWO
Tap the camera icon at the top left of the screen to access the camera.
Tap the capture button at the bottom of the screen to take a photo, or tap and hold to record a video.
STEP THREE
STEP FOUR
Add text, stickers, or draw on your photo or video. Tap “Effects” to add other creative effects to your photo or video. Tap “Next.”
Choose who you you want to share with, then post to “Your Story.”
SCREEN ICONS
Doodle
Add Stickers
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Add Special Effects
DALLAS CULINARY
DIRECTORY B L ACK RE STAU RANT WE E K 2018 PART ICIPANTS COMPILED BY: ALYCIA HIGHTOWER 12
CAJUN CRAWFISH 4866 BELT LINE RD DALLAS, TX 75254 (972) 701-0304 ABOUT:
When you’re interested in finding an authentic Cajun restaurant in Dallas, there’s no better place to look other than Cajun Crawfish. For nearly 2 decades Chef Sam has charmed the palates and hearts of patrons with his signature recipes in authentic Creole cuisine. He serves some of the best Creole and Cajun seafood in town! From the signature Gumbo, Po-Boys,Crabs and Crawfish, everything he cooks is delicious! CUISINE: CAJUN
ELAINE’S JAMAICAN KITCHEN
2717 MARTIN LUTHER KING JR BLVD DALLAS, TX 75215 (404) 464-7705 ABOUT:
Elaine’s Jamaican Kitchen is a gourmet Jamaican Restaurant with great food, friendly service, and that Caribbean flare that makes you feel right at home. CUISINE: CARIBBEAN
FUNK DA FRIED FISH & CHICKEN 9230 SKILLMAN ST #100 DALLAS, TX 75243 FUNKDAFRIED.US ABOUT:
Funk da Fried Fish & Chicken is a new Deep Fried Food restaurant Franchise in Dallas, Texas. We have the best Fried Fish & Chicken in town made with our special spices with a Cajun Touch. The unique design and atmosphere is great for family or business To Go. Funk da Fried Fish & Chicken serves Cajun Catfish, Chicken, Shrimp, Oysters fried food Baskets and Po’Boys all TOGO with Drive Thru with Sides & Desserts. CUISINE: CAJUN
13
KESSLER BAKING STUDIO
KRAB KINGZ
SQUAREUP.COM/MARKET/ KESSLER-BAKING-STUDIO
ABOUT:
1129 NORTH BECKLEY AVE. DALLAS, TX 75203
ABOUT:
The Kessler Baking Studio is a from scratch bakery and a happy & creative sweets boutique, operating just north of the Bishop Arts District. All of our baked goods are handmade from scratch daily using meticulously selected ingredients. We never add preservatives, artificial flavors or colors. We also offer same-day delivery via Favor and Quick Dish Delivery. CUISINE: BAKERY
14
102 N. MCKINNEY RICHARDSON, TEXAS 75081
Serving Famous Florida Style Garlic Butter Crabs and Shrimp. We also serve Southern Fried Fish & Shrimp...... and Chicken or Shrimp Pasta Flavors: Lemon Pepper, Cajun, and Spicy CUISINE: SEAFOOD
LO-LO’S CHICKEN & WAFFLES
1201 EAST STATE HWY 114 SOUTHLAKE, TX 76092 LOLOSCHICKENANDWAFFLES. COM ABOUT:
Lo-Lo’s serves the juiciest, most flavorful fried chicken, the fluffiest, most melt-inyour-mouth waffles and other mouth-watering soul food favorites that you enjoy today inside Lo-Lo’s are the authentic, untouched recipies that Larry created all those years ago. We serve Breakfast, Lunch & Dinner – Let us Cater your next event! CUISINE: SOUL FOOD
OMG SOUL FOOD
642 UPTOWN BLVD. SUITE 200 CEDAR HILL, TX 75104 ABOUT:
OMG Soulfood is serves delicious home cooked soulfood in Cedar Hill. Stop by for some hearty homestyle dishes and hospitality. CUISINE: SOUL FOOD
PEACE.LOVE.&EATZ SMOOTHIE BAR 324 E. BELTLINE RD. SUITE 205 DESOTO, TEXAS 75115
PEACELOVEEATZ.BUSINESS. SITE ABOUT:
Peace. Love. & Eatz is a plant based smoothie bar and restaurant that is allergen conscious and focused on quality Eatz that are accessible to all. CUISINE: VEGAN, SMOOTHIE BAR
THE DAIQUIRI SHOPPE 684 W PIONEER PKWY SUITE 100 GRAND PRAIRIE, TX 75051
THEDAIQUIRISHOPPE.COM ABOUT:
Here is where you can find the taste of New Orleans in the DFW. Serving tasty authentic DAIQUIRIS, delectable FOOD and the culture of Louisiana. Come enjoy our Every Hour is Happy Hour menu. Seafood Po-boys, Roast Beef and Gravy Po-boy, Chicken Basket, Red Beans & Rice and our home cooked Gumbo. CUISINE: CREOLE, BAR
15
THE ISLAND SPOT
OAK CLIFF 309 W JEFFERSON BLVD DALLAS, TX 75208 CARROLLTON 2661 MIDWAY RD STE 105 CARROLLTON TX 75006 WWW.THEISLANDSPOT.NET ABOUT:
The Island Spot is an authentic island restaurant where you can come to taste the flavors of Jamaica and the Caribbean in a fun and vibrant atmosphere. We invite you to enjoy our authentic food. From Jerk chicken to curry shrimp, and fresh squeezed juices. Explore our authentic décor. CUISINE: CARIBBEAN
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WINGFIELD’S BREAKFAST & BURGER 2615 S BECKLEY AVE DALLAS, TX 75224 ABOUT:
Wingfields Breakfast & Burgers voted best Burger in Dallas “D Magazine” CUISINE: AMERICAN
WINGS WORLD
3207 KIRNWOOD DR. DALLAS, TX 75237 WINGSWORLD.INFO ABOUT:
Wings World is a Family Owned Business which originated in TEXAS. We have traveled all over to bring you some of the best tasting flavors that wings have to offer. AS A MATTER OF FACT, we have 33… From our Memphis BBQ to our NEW ORLEANS CAJUN, from Hawaii VOLCANO to Our ASIAN TERIYAKI , we have wings from all over the World. CUISINE: AMERICAN
CULINARY SHOWCASE AMBIANCE EVENTS & CATERING COMPANY, LLC
www.charismatickitchen.com charismatickitchen@gmail.com (817) 707-7770 Service: Catering
Curtis Bishop ambianceenc.com Ambianceenc@gmail.com (214) 924-0237 Service: Catering
EDIBLE CRAVINGS CATERING
Dawnette Adkins www.ediblecravingscatering.com ediblecravings22@gmail.com Service: Catering
ANOINTED HEARTS AND HANDS CATERING Latricia Murray www.anointedheartsand handscatering.com wecatertoyou57@gmail.com (214) 299-9013 Service: Catering
FRESH ART FOODIE
Adrienne Hernandez FreshArtFoodie.com FreshArtFoodie@gmail.com (469) 744-1975 Service: Catering
BAM’S VEGAN
Brandon Waller bamsvegan.com bamsvegan@gmail.com (682) 367-6564 Service: Catering
HEAVENLY KREATIONS PASTRIES
BRUNCHAHOLICS
JAREDPIERRE PRIVATE CHEF AND CATERING
Tarethia Osborne tarethia82@gmail.com (832) 527-3984 Service: Catering
Jessie Washington www.brunchaholics.com jessie.washington89@gmail.com (410) 322-5351 Service: Catering
Jared Morris www.chefjaredpierre.com chefjaredmorris@gmail.com (708) 982-9509 Service: Catering
CARIBBIA
Jermaine Joseph www.caribbiaeats.com caribbiaeats@gmail.com (682) 772-6331 Service: Food Truck
KOOKIE HAVEN
Darla MccCuen McCuen kookiehaven@yahoo.com (972) 373-4084 Service: Bakery
CHARISMATIC KITCHEN Donna Levy
LE ROUGE CUISINE FOOD COMPANY
Chef Amber Williams lerougecuisine@yahoo.com www.enterlerouge.com (214) 537-1331 Service: Catering
LOUISIANA SOUL KITCHEN
LaTashia “Chef T” Caldwell www.louisianasoulkitchen.com my_la.soulkitchen@yahoo.com (469) 215-6441 Service: Catering
REGGAE WINGS & TINGS Marci LaBeach Reggaewings@yahoo.com (972) 303-2025 Cuisine: Caribbean
SANMOR CATERING
Keisha Hackney Keisha.hackney@yahoo.com (464) 781-2131
Service: Catering
SEASONED BY SPIFFY CATERING
Brian Burton seasonedbyspiffycatering@gmail.com (903) 267-9446 Service: Catering
THE JUICE BOX
Anthony Whitehead Awhitehead3@yahoo.com (214) 777-2473 Service: Beverages
FIGHT FOR YOUR JUSTICE. THE LAW OFFICE OF
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B Y J A D A F. S M I T H
PROTECTING OUR FARMLAND
We’re losing 30,000 acres of black land ownership per year due to lack of estate planning Maintaining a farm in 21st century America is not easy for anybody. Climate change threatens crops and optimal growing conditions, consumer demands for organically grown foods requires a shift in operations, and the rapid about-face from being a resource-based economy to an information-based economy has marginalized many rural farmers and ensured that the number of young people who are interested in cultivating careers in the field remain low. But for many black farmers, simply holding on to their land can be the hardest thing. It is estimated that black farmers owned roughly 15 million acres of land in the early 1900s, offering not only physical, but economic sustenance for untold numbers of black families and 19
STATE OF BLACK FARMERS
in Texas
A snapshot of Texas Black Farmers portray the alarming need to support our farming community. In 2012, black farmers made up less than 2 percent of America’s farming population, operating just 0.4 percent of the country’s farmland and accounting for 0.2 percent of total agricultural sales.
Percentage of African-American farm operators
.03%
Percentage of land owned by African-American farm operators
60
Average age of African-American farm operators
.01%
0
116
Average size of acres by African-American farm operators compared to 281 acres in all farms.
1-9 10-49 50-179 180-499 500+
Percentage of government assistance to African-American operators in Texas
1,000
2,000
3,000
4,000
FARMS BY ECONOMIC SIZE Less than $1,000 $1,000 to $2,499 $2,500 to $4,999
Dollars
3.2%
FARMS BY SIZE Acres
BY THE NUMBERS
$5,000 to $9,999 $10,000 to $24,499 $25,000 to $49,999 $50,000+
0
1,000
2,000
3,000
4,000
SOURCE: CENSUS OF AGRICULTURE DEPARTMENT OF AGRICULTURE
communities. In 1920, there were 925,000 black owned farms, but due to a massive effort to push farmers off their land, there were only 45,000 by 1975. The numbers kept dwindling from there. In 2012, black farmers made up less than 2 percent of America’s farming population, operating just 0.4 percent of the country’s farmland and accounting for 0.2 percent of total agricultural sales. F.A.R.M.S., an organization that advocates for black farmers, says that today, black farmers are losing 30,000 acres of land ownership per year. The United States Department of Agriculture was forced to acknowledge that much of this loss was due to discriminatory practices in its allocation of farm loans and assistance in the landmark case, Pigford v. Glickman, which resulted in what was reportedly the largest federal settlement for civil rights violations. But those payouts still weren’t enough to fully right the wrongs that had been inflicted on generations of black farmers. They are still missing access to many of the basic things that are 20
necessary for farmers to survive and maintain longevity. And that’s where Jillian Hishaw and her F.A.R.M.S. initiative has stepped in. An acronym for Family Agricultural Resource Management Services, the nonprofit organization aims to protect the aging family farmer from abuse by providing legal, education and hunger relief services. In addition to helping them increase revenue and feed food insecure residents in their communities, they provide crucial services like access to direct legal counsel and -- most importantly, Hishaw says -- eldercare and estate planning. Hishaw experienced similar issues in her own family, when her relatives lost farmland due to trusting a dishonest professional, giving her a birdseye view of the dangers that lie in a lack of proper estate planning. She earned a legal masters in agricultural law, held jobs at the USDA and the Environmental Protection Agency, then started F.A.R.M.S. to help families like hers retain their land and to help the aging farming population create plans for succession.
“We’re losing [30,000 acres of black land ownership per year] due to lack of estate planning,” Hishaw said. “But it’s also foreclosures and tax liens, and of course discrimination. So it’s just various reasons, but the number one reason, I believe, based on my experience, is estate planning. Not having a will and dying without a will creates a lot of problems.”
Hishaw and her crew endeavor to make sure that there are plenty of resources, opportunities and retail markets available to them once they enter the profession. She works to get them into farmers markets, restaurants and grocery stores, and also helps them to link up with hunger relief organizations that can make good use of any excess food crops.
Additionally, the children of some farmers do not want to take on the responsibility of maintaining a working farm, though not knowing, Hishaw says, that there are lots of other options for them out there, from less highmaintenance solar farms to timber farms and even erecting cell towers.
But still, she says, one of the most important aspects of their survival is for communities to support their local farmers.
“There’s several ways to make money without farming the land and being a produce farmer or a livestock farmer,” she said. But, there has been a burgeoning interest amongst millennials and younger generations to get involved with farming, as exhibited by the scholarships that F.A.R.M.S. gives out every year to a child or grandchild of a farmer who is majoring in agricultural science at Tuskegee University.
“Go buy from the farmer’s markets,” she says. “Often times I get questions from people on social media who say, ‘well I don’t buy from the farmer because their price is a little bit higher than at Wal-Mart.’ Well the farmer has a lot of input. They have labor, they have to pay for seed, they have to pay for fertilizer, the land, the taxes. And so a lot of these farmers make very little and they’re barely breaking even, but they do it because they love it, and so having people not to haggle over the price, but to support, is definitely something that I implore everybody to do.” SUPPORT F.A.R.M.S: Visit https://www.30000acres.org/donate to support Hishaw's efforts to support the farming community.
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