CULINARY SHOWCASE
Dripping
WITH SAUCE ATLANTA'S CULINARY DIRECTORY
MAKER'S MARK®
CHEF'S TABLE
RECIPES FROM FEATURED CHEFS
ATLANTA EDITION 2019
F.A.R.M.S.
IS RECLAIMING STOLEN LAND BLACK RESTAURANT WEEK
C R A F T E D C A R E F U L LY. D R I N K R E S P O N S I B LY.
W O O D F O R D R E S E R V E K E N T U C K Y S T R A I G H T B O U R B O N W H I S K E Y 4 5 . 2 % A LC . B Y V O L . T H E W O O D F O R D R E S E R V E D I S T I L L E R Y V E R S A I L L E S , K Y W O O D F O R D R E S E R V E I S A R E G I S T E R E D T R A D E M A R K .
©2017 BROWN-FORMAN. ALL RIGHTS RESERVED.
QUALITY IS WHAT WE ARE JUDGED AGAINST. IF WE AREN'T GREAT, NOTHING ELSE MATTERS.
FEATURED RECIPES
Contents 06
GUIDING RESTAURANTS TO SUCCESS Acker man & Co o f fer a dvice
07
CHEF'S TABLE RECIPES Featu red Ch efs p resent re c i p e an d M aker 's M ar k co cktail pairings
8 CULINARY DIRECTORY
12
ATLANTA CULINARY DIRECTORY Black Restau ran t W eek 2019 Par ticipan ts
23
IMPORTANCE OF CUSTOMER EXPERIENCES S ol ut i on s fo r b u s in es s es an d consum ers
12 GIVING BACK
25
RECLAIMING OUR LAND Ji llian His h aw p rovid es aid to th e Freeman Famil y COVER PHOTO COURTESY OF NANA'S CHICKEN AND WAFFLES
25
BLACK RESTAURANT WEEK, LLC FOUNDER
WARREN LUCKETT OPERATIONS
FALAYN FERRELL
2019 CAMPAIGN HOUSTON, TX
APRIL 14 – APRIL 28, 2019 WWW.HOUBRW.COM
PHILADELPHIA, PA
MARKETING
DEREK ROBINSON LEGAL
THE GUESS FIRM, P.L.L.C. EVENTS
WILL SPREEWELL PUBLIC RELATIONS
JUNE 9 – JUNE 23, 2019 WWW.PHILLYBRW.COM
ETCHED COMMUNICATIONS
NEW ORLEANS, LA
FADE MEDIA
JUNE 28 – JULY 7, 2019 WWW.NOBRW.COM
INDIANAPOLIS, IN JULY 21 –JULY 28, 2019 WWW.INDYBRW.NET
LOS ANGELES, CA
DESIGN
STAFF WRITERS
BRYAN DAVIS
JILLIAN HISHAW JACKIE ROBBINS ATLANTA BLACK RESTAURANT WEEK 2019 SPONSORS & SUPPORTERS MAKER'S MARK
AUGUST 11 – AUGUST 18, 2019 WWW.LABRW.COM
WOODFORD RESERVE
ATLANTA, GA
BRANWAR WINES
SEPTEMBER 1 – SEPTEMBER 15, 2019 WWW.ATLBRW.COM
DALLAS, TX
OCTOBER 13 – OCTOBER 20, 2019 WWW.DFWBRW.COM
OAKLAND, CA
NOVEMBER 3 – NOVEMBER 10, 2019 WWW.BAYAREABRW.COM EMAIL INFO@HOUBRW.COM FOR SPONSORSHIP AND PARTNERSHIP OPPORTUNITIES.
ACKERMAN & CO CHEFWEAR FADE MEDIA SAM'S CLUB BOMADE VODKA MOSKATO V-103 PARLOR COCKTAIL DEN ATLANTA FOOD TRUCK PARK 595 NORTH EVENT CENTER DEKALB COUNTY SCHOOL DISTRICT
WWW.ATLB RW.CO M ATLB R W@G M A I L.CO M
Uniting the Table
EDITORS
LETTER
Atlanta, thank you for your support in helping us showcase the flavors of African American, African, and Caribbean cuisine. We are proud to host the largest Black Restaurant Week campaign in the nation, by showcasing culinary businesses in eight cities. Four years ago we embarked on a journey to fill a void in the culinary industry. As we travel across the nation we are humbled by the opportunity to present so many talented culinary professionals and businesses to the community. Food helps us expand and unite culture and heritage. This project is a example of how strong we are as a community when we work together to help small businesses flourish. We have heard countless stories of how Black Restaurant Week has supported growth in businesses, and provided motivation and inspiration for Chefs and entrepreneurs to live out their dreams. 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 fourth year. We recognize and honor our
core team of Will Spreewell, Tan Bowers, and Chi Christine, for supporting the third year campaign. 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 Peter Spears for partnering with us to support the diversity of the Atlanta culinary industry. We are extremely grateful for the support of our sponsors, Maker's Mark, Woodford Reserve, Sam's Club, Chefwear, Branwar Wines, Fade Media, and Parlor Cocktail Den. In closing, we express our heartfelt love for our families and friends 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. As you Follow Your Fork this year, remember to make a special toast to: “Food, Family, and Friends!” Cheers, Warren Luckett , Falayn Ferrell, Derek Robinson
&
RESTAURANT
ENTERTAINMENT
TENANT
REPRESENTATION Ackerman Retail, a division of Ackerman & Co., offers a best-in-class services platform, delivering solid results for local and multi-market clients. Bryan and our Retail team provide restaurant owners key market insights and transaction expertise enabling them to pursue their restaurant endeavors, whether planning a single restaurant site or multiple locations.
Bryan Davis
of Ackerman Retail is proud to support Black Restaurant Week!
5
GUIDING CLIENTS TO
Restaurant Success By Bryan Davis, SVP Ackerman Retail
STEP 1
A restaurant broker can be your advocate during each stage of the leasing process
STEP 2
Getting Started
YOUR RESTAURANT
The restaurant business is more competitive than ever. In order to boost your chances for success in a crowded marketplace, it’s crucial to have a broker on your side who looks out for your interests. That’s my goal in representing each of my clients from the earliest conceptual stage of their business to the grand opening and beyond. In working with clients to help them realize their restaurant endeavors, I assist them with site selection, market analysis, lease negotiation and more. But before I begin searching for a suitable location on behalf of my client, there are key details that I make sure are addressed. Let’s take a look at how I guide clients during the entire process.
Every prospective restaurant owner should begin by putting together a “lookbook.” A lookbook outlines the restaurant’s concept and business model, helping to put the client on solid standing with landlords during lease negotiations. The lookbook typically includes an overview of the uniqueness of the concept, business growth goals, bios and operating history of the owner and other partners, a food menu, among other information. In addition, the owner should be prepared to demonstrate financial stability by providing bank statements and business and/or personal income tax documents. An owner who has previously operated a restaurant will be asked to provide profit and loss statements. The client will also need to give me a sense of their ideal customer audience as well as the average bill total per customer. Once this information is gathered, I can begin searching for sites in submarkets that support my client’s desired metrics.
STEP 3
STEP 4
Locating The Right Site
Negotiating The Lease
It’s important to present a client with a full range of site options to choose from. Thanks to my specialized focus on the restaurant sector and extensive knowledge of the real estate based on my client’s metrics, I have a good idea which areas are best suited to their business. I use proprietary industry databases to locate potential sites and determine availability. Beyond that, I take advantage of my network of relationships in the market – including relationships with landlords and the brokerage community – to find out about sites that aren’t advertised in the market, or are coming to market in the near future. After an extensive search, I present a list of potential locations to my client with my comments and begin contacting landlords to begin the negotiation process.
During lease negotiations, I and my client’s attorney discuss the major deal points of the lease with the landlord. Once a draft lease is prepared, we carefully analyze it to ensure there aren’t any surprise pitfalls in the lease language that could damage the financial viability of my client’s business at any time during the lease term. We keep the client informed during each step of the negotiation process, and if the client is interested, I put them in touch with some of my more experienced restaurateurs so they can get valuable perspective from a successful owner-operator. This approach has produced successful results for many of my clients, including Slutty Vegan, Gocha’s Breakfast Bar, Nancy’s Chicago Pizza, Old Lady Gang and several other concepts. Watching the success of restaurants like these is one of the most gratifying parts of my job.
Seeking restaurant space? I’d be glad to help. Contact me at bdavis@ackermanco.net
Fall
into flavor Pair your favorite cocktail with recipes from featured NOSH chefs.
PRESENTED BY:
7
perfect pairing CLASSIC MINT JULEP • 2 parts Maker's Mark® Bourbon • 1/2 part simple syrup • Fresh mint leaves Add all mint and syrup to a julep cup. Gently muddle mint to express the oils. Add crushed ice.
Rec i p e by: Ch e f S a m on e Let t @c h e fs a m on e
MOROCCAN LAMB • 1 rack of lamb • 4-6 cloves of garlic • 1 red onion • 1 handful of mint • 1/8 cup olive oil • 4 tablespoons butter
Dry Spices • 1 tsp of Chili Flakes • 1 tsp of Sumac • 1 tablespoon of Ras El Hanot See ingredients below • 5 teaspoon black peppercorns • 4 teaspoon ground ginger
Pour Maker's Mark over (preferably crushed) ice. Stir and garnish with a mint sprig. • 4 teaspoon cumin • 4 teaspoon coriander seeds • 4 teaspoon ground cinnamon • 1 teaspoon grated nutmeg • 1 teaspoon cardamom seeds • 1 teaspoon paprika • 1 teaspoon ground turmeric • 1 teaspoon salt • 1 teaspoon ground allspice
Add dry spices to the wet mixture in food processor, blend for another minute. Remove ingredients from the mixture and add to the lamb. Once all ingredients are on the lamb let marinate for at least 2 hours. I like to marinate mine overnight . You can either grill the lamb chops or pan sear. To pan sear you will need 1 1/2 tablespoon of Olive Oil in pan let the pan get hot (high to med heat) pan sear the lamb for about 3 min on each side unless you would prefer well done lamb, then you would cook it longer. Note: These same ingredients can be used on chicken as well. 8
perfect pairing BOURBON CIDER • 1 part Maker's Mark® Bourbon • 1 tsp. to 1 tbsp. sugar to taste • 2 dashes Angostura® Bitters • 3 parts dry hard cider In a champagne glass, stir together the sugar and the bitters until the sugar dissolves. Add Maker's Mark®. Top with cold cider. Re c i p e by: C h e f Lore n zo Wa sh i n gton @c h e f _ fa t b oy swa g
Garnish with a cherry and an orange peel.
SHRIMP CREOLE SAUCE • Wild caught shrimp peeled and deveined • 1/2 lb butter • Quart of heavy cream • 1 tbsp Minced garlic
• Green onion • 3 tbsp Cajun seasoning • 1 tbsp of cayenne pepper
In a cast iron skillet melt your butter on medium heat and take your shrimp and start to cook them until they turn pink. Take them shrimp out of the butter and place to the side to continue the sauce Add your garlic, green onion and heavy cream in your butter to start to reduce Add your seasoning and your shrimp to finish the sauce Note: Serve over dirty rice for a delicious New Orleans meal.
9
perfect pairing MAKER'S MARK 46™ MANHATTAN
• 2 parts Maker's Mark 46 Bourbon • 1 part sweet vermouth • 2 dashes aromatic bitters • Cherry for garnish Combine ingredients over ice in a mixing glass. Re c i p e by: Ch e f Rob e r t B u t t s @c h e fro be r t b u t t s
Stir and strain into a chilled cocktail glass neat or on the rocks. Garnish with a cherry.
BOURBON BRAISED SHORT RIB BOURBON SHORT RIB • Bone less short rib • 2 yellow onion (diced) • 1 cup of Maker's Mark® Bourbon • 4 quarts beef stock • 3 garlic cloves smashed • Salt and pepper
POTATO CAULIFLOWER PURÉE • 3 Potatoes (peeled and chopped) • 1 quart cauliflower
• 2 cups heavy cream • 1 tablespoon butter •S alt and pepper to taste
CARROT KALE PATCHWORK •R ainbow Carrots ( shaved thin) •K ale chopped • 1 cup vegetable stock • 1 teaspoon butter •S alt and pepper to taste
Start with your short ribs season heavy with salt and pepper. Grab a large pan and pour in olive oil. Once oil is nice and hot place in short ribs to start the searing process. Add in diced onions and smashed garlic. Flip short ribs over and add bourbon. Cook off the flambé fire pour in beef stock. Cover with foil and place in oven at 350 for 2 1/2 Hours. POTATO CAULIFLOWER PURÉE For the purée blanch in water your potatoes and cauliflower till they are soft and tender. Whip with butter and heavy cream until smooth and season with salt and pepper to taste. CARROT BRUSSELS KALE PATCHWORK Heat up sauté pan with oil. Add Brussels, carrots and kale. Cook until the vegetable mixture starts to sweat or become brighter in color. Add in butter and vegetable stock. Cook down until vegetables are tender season with salt and pepper to taste 10
11
ATLANTA
CULINARY DIRECTORY BLACK RESTAURANT WEEK 2019 PARTICIPANTS COMPILED BY: WARREN LUCKETT
CELEBRATING THE FLAVORS OF AFRICAN-AMERICAN, AFRICAN, AND CARIBBEAN CUISINE. 12
BOOGALOU RESTAURANT AND LOUNGE 239 PONCE DE LEON AVEY ATLANTA, GA 30308 (314) 769-8568 BOOGALOUATL.COM ABOUT:
BOOGALOU, with its novel concept and character, perfectly fits the mold for your next gathering. Boogalou is a perfect location for you to enjoy when you are seeking something little different, such as a lively dinner with friends, a night
CUISINE: BAR/LOUNGE, AMERICAN
CAFE SONGHAI
3380 HOLCOMB BRIDGE RD PEACHTREE CORNERS, GA 30092 (470) 359-2969 ABOUT:
Cafe Songhai offers West African Cuisine for the diaspora . Specializing in dishes from Nigeria, Ghana, Ivory Coast, etc. The African diaspora will find familiar ingredients in our traditional West African cuisine. Experience the food of West Africa at Cafe Songhai.
CUISINE: WEST AFRICAN
COAXUM’S LOW COUNTRY CUISINE 1300 IRIS DR SW CONYERS, GA 30094 (770) 648-8677 CLCCUISINE.COM ABOUT:
A modern Southern American restaurant inspired by low country culture, and its delightful cuisine, are specific to the southeastern shore and the sea islands along the Atlantic coast. You’ll enjoy a traditional blend of foods that include American, European, and Caribbean influences along with the wonderful West African food styling.
CUISINE: SOUL FOOD
DAT FIRE JERK CHICKEN
226 NORTHSIDE DR ATLANTA, GA 30361 (404) 254-4494 DATFIREJERKCHICKEN.COM ABOUT:
Dat Fire Jerk Chicken is a special place where local residents and ATL visitors come to feel the casual warmth and elegance of the Caribbean while experiencing the flavor of authentic Jamaican cuisine.
CUISINE: CARIBBEAN
13
ESCOBAR RESTAURANT
327 PETER ST SW ATLANTA, GA 30313 (404) 941-7907 ESCOBARATLANTA.COM ABOUT:
Located in the beautifully historic Castleberry Hill district of Atlanta. Escobar Restaurant and Tapas is Atlanta’s number one hotspot for excellent dining, signature cocktails and a great atmosphere!
CUISINE: BAR/LOUNGE, AMERICAN
FIN & FEATHERS
360 EDGEWOOD AVE SE ATLANTA, GA 30312 (678) 892-0504 FINANDFEATHERSATL.COM ABOUT:
More than just a restaurant, Fin & Feathers is an experience, a place to one, lounge, and meet up with friends. Located in the heart of Edgewood, Atlanta, we are a foodie's delight and a socialite's playground.
CUISINE: AMERICAN
HAROLD'S CHICKEN & ICE BAR
349 EDGEWOOD AVE SE ATLANTA, GA 30312 (404) 577-0001 HAROLDSCHICKENATL.COM ABOUT:
In June 2012, Harold's opened its doors in the vibrant city of Atlanta, Georgia, as Harold's Chicken & Ice Bar . A lively sports-bar outpost of a Chicago fixture serving fried chicken & fish dinners plus cocktails.
CUISINE: AMERICAN
MEMBERS ONLY
139 RALPH MCGILL BLVD NE ATLANTA, GA 30308 (404) 594-4315 MEMBERSONLYATLANTA.COM ABOUT:
Members Only embraces Atlanta's luxury nightlife with an updated twist. Whether alone or with a party, our sophisticated yet relaxing space will certainly be pleasing and eventful. Each detail and element of the lounge's design has been thoughtfully paired to create an sensory experience.
CUISINE: BAR/LOUNGE, AMERICAN
14
MILK AND HONEY ATLANTA
2255 PEACHTREE ROAD NE ATLANTA, GA 30309 (404) 975-9285 MILKANDHONEYATL.COM ABOUT:
Milk & Honey Restaurant Atlanta....”We didn’t invent brunch, we just perfected it” We specialize in Brunch and serve brunch 7 Days a week from open to close. Our food is amazing highlighted by our World Famous Shrimp & Grits!!
CUISINE: BREAKFAST, SOUL FOOD
MS. ICEY'S KITCHEN
1371 CLAIRMONT RD DECATUR, GA 30033 (404) 963-7871 MSICEYS.COM ABOUT:
Ms. Icey's innovative yet comfort-filled menu, is a fusion of Southern & Caribbean cuisine, sprinkled with a little global flare to take it over the top.
CUISINE: CARIBBEAN, SOUL FOOD
NANA'S CHICKEN-N-WAFFLES
1040 FLAT SHOALS RD CONYERS, GA 30013 (770) 285-6591 NANASCHICKENANDWAFFLES.COM ABOUT:
This is not your ordinary restaurant experience! The menu is a mix of different fairs, easily shareable with two or more. Served in over the top presentations, everything is well thought out and detailed. Please contact for reservations.
CUISINE: BREAKFAST, BRUNCH
NANCY'S PIZZERIA
4705-C ASHFORD-DUNWOODY RD DUNWOODY, GA 30338 (770) 695-0606 NANCYSPIZZERIA.COM ABOUT:
The home of the original stuffed crust pizza. Chi-town style pizza taking over Atlanta. Call it stuffed crust; call it a pie or deep dish. You will call it the best pizza in Atlanta!
CUISINE: PIZZA, ITALIAN
15
NEGRIL VILLAGE
30 NORTH AVE NE ATLANTA, GA 30308 (404) 464-7159 NEGRILVILLAGEATL.COM ABOUT:
Equal parts urban chic restaurant, cocktail lounge, banquet space and historian dream, Negril Village, in the historic Firehouse, is a versatile space that can accommodate many different vibes and experiences.
CUISINE: CARIBBEAN
ROSIE’S CAFE & BAR
48 NORTHSIDE DRIVE SOUTHWEST ATLANTA, GA 30313 (404) 331-7703 ROSIESCOFFEECAFE.COM ABOUT:
Come to Rosie’s Coffee Cafe for breakfast, lunch and/or dessert. Casual dining at it’s best. Enjoy our famous Shrimp and Grits, Chicken & Waffles, and fresh chicken salads and other eats are paired with coffee.
CUISINE: BREAKFAST, LUNCH, AMERICAN
SPICE HOUSE
2247 CASCADE ROAD ATLANTA, GA 30311 (470) 575-5999 SPICEHOUSECASCADE.COM ABOUT:
Spice House is a bistro style restaurant that's serving a taste of the islands. We have ethnic dishes from Haiti, Bahamas, and Jamaica. with a full service bar.
CUISINE: CARIBBEAN
SLIM AND HUSKY’S PIZZA BEERIA 1016 HOWELL MILL ROAD NORTHWEST ATLANTA, GA 30318 (404) 458-3326 SLIMANDHUSKYS.COM ABOUT:
Slim and Husky’s is fast casual pizza parlor that offers customized personal pan pizzas, cinnamon rolls , beer, wine and frozen alcoholic beverages.
CUISINE: IZZA, AMERICAN
16
SWEET POTATO CAFE
5377 MANOR DRIVE STONE MOUNTAIN, GA 30083 (770) 559-9030 THESWEETPOTATOCAFE.NET ABOUT:
Sweet Potato Café is a casual family-style restaurant with an upscale feel. The restaurant features a somewhat eclectic menu with many of the Chef’s favorites.
CUISINE: AMERICAN, FARM-TO-TABLE
VIRGIL’S GULLAH KITCHEN & BAR
3721 MAIN ST. ATLANTA, GA 30337 (404) 228-4897 VIRGILSGULLAHKITCHEN.COM ABOUT:
Virgil's Gullah Kitchen & Bar, was named in honor of Virgil F. Smalls, who is the late father and father-in-law of the owners, Gregory & Juan Smalls. Virgil raised his family on James Island, which is just off the coast of Charleston, SC, which is rich in Gullah Geechee culture.
CUISINE: SOUL FOOD
17
CATERERS, CHEFS, & BAKERIES
BLACK RESTAURANT WEEK 2019 PARTICIPANTS COMPILED BY: DEREK ROBINSON AMAALA’S DELIGHTFUL KITCHEN
CHEF LT
SERVICE: CATERING
SERVICE: PRIVATE CHEF, CATERING
CHEF ROBERT BUTTS
CHEF SAMONE LETT
AMAALA BEDWARD ADK.CATERING@HOTMAIL.COM (404) 988-2222 ADK-CATERING.COM
CHEF ROBERT BUTTS ROBERTLEEBUTTS@GMAIL.COM SERVICE: PRIVATE CHEF
LATONIA CARROLL FIVETSCATERING_EVENTPLANNERS@YAHOO.COM (678) 353-5722
CHEF SAMONE LETT HELLO@CHEFSAMONE.COM (404) 829-2782 WWW.CHEFSAMONE.COM SERVICE: PRIVATE CHEF
DISAPORA KITCHEN
JERK BROTHERS
SERVICE: CATERING
SERVICE: CATERING
JUST CHEF MACK
LEGENDARY BURGERS
CHEF LORENZO WASHINGTON RAYPASS@YAHOO.COM (404) 277-8021 DIASPORA-KITCHENATL.COM
JUSTIN MCLAMORE JUSTIN@JUSTCHEFMACK.COM (954) 235-2055 JUSTCHEFMACK.COM SERVICE: CATERING
18
PAUL RANGER JERKBROTHERSATL@GMAIL.COM (404) 447-6804
DUANE CHEERS LEGENDARYBURGERCO@GMAIL.COM (202) 656-0230 LEGENDARYBURGER.COM SERVICE: CATERING
COOKING. TOGETHER . We’ve outfitted restaurants for nearly 30 years. We know the importance of a first impression. Give your restaurant a professional look.
Outfit your crew in Chefwear.
Visit chefwear.com Group Orders, email info@chefwear.com 19
NOT AS FAMOUS COOKIE COMPANY
RACHELLE’S CREATIVE DISHES
SERVICE: BAKERY
SERVICE: CATERING
REALPURE CBD
ROSIE'S CAFE
SERVICE: CULINARY PRODUCTS
SERVICE: CATERING
SIMONE’S KITCHEN ATL LLC
SMOOTH AND GROOVE
SERVICE: CATERING
SERVICE: CATERING
SUGARHI SWEET EATS N TREATS
Z SAUCE WORKS, LLC
ASHLEY CARLTON ASHLEY@NOTASFAMOUS.COM (317) 513-5265 NOTASFAMOUS.COM
JASON SLAUGHTER JSLAUGHTER3131@GMAIL.COM (470) 265-3810 WWW.REALPURE.BIZ
WHITNEY GENERETTE BOOKSIMONE@SIMONESKITCHENATL.COM (205) 617-6888 WWW.BOOKSIMONE@SIMONESKITCHENATL.COM
LATOSHIA TAYLOR ISUGARHIGIRL@GMAIL.COM (404) 789-7810 WWW.SUGARHIGIRL.WIXSITE.COM/ SUGARHI SERVICE: BAKERY
RACHELLE COOPER COOPER RACHELLESCREATIVEDISHES@GMAIL.COM (954) 559-6500 IAMRACHELLECOOPER,COM
RACHELLE COOPER COOPER RACHELLESCREATIVEDISHES@GMAIL.COM (954) 559-6500 IAMRACHELLECOOPER.COM
LATOSHIA TAYLOR ISUGARHIGIRL@GMAIL.COM (404) 789-7810 WWW.SUGARHIGIRL.WIXSITE.COM/ SUGARHI
MARK ZEIGLER CHEFZIG11@GMAIL.COM (404) 808-8478 WWW.ZSAUCEWORKS.COM SERVICE: CATERING
FEATURED BARTENDERS
POWER OF THE PALATE 2019 PARTICIPANTS COMPILED BY: WILL SPREEWELL ANNIE LEWIS
ANTOINETTELEWIS88@GMAIL.COM (215) 990-4346
ED WARNER
CHRISTOPHER ALLISON
CHRISALLISONMUSIC@GMAIL.COM (919) 824-4492 @IAMCOUSINCHRIS
JERRY LOUIS
PROMOTIONWIZARD@GMAIL.COM (832) 297-3655
LOUIJG61@GMAIL.COM (404) 808-8798 @LIQUIDLOVEMIXOLOGY
SHAUNTCI HARROLD
SHAY COOPER
LIQUIDCRE8TIONZ@GMAIL.COM (407) 335-2668 @LIQUIDCRE8TIONZ
SHALICIAANIS@GMAIL.COM (252) 883-1499 @SHAYCOOP_
FOOD TRUCKS TRAILERS, & STANDS BLACK RESTAURANT WEEK 2019 PARTICIPANTS
COMPILED BY: FALAYN FERRELL A TASTE OF THE ISLAND
CHE BUTTER JONEZ
CUISINE: CARIBBEAN
CUISINE: AMERICAN
DAONE SEAFOOD
EATMYTACO
CUISINE: SEAFOOD
CUISINE: MEXICAN
GITTS BAJAN PEPPER SAUCE & ITALIAN ICE
GUEST DRIVEN BBQ
CUISINE: CULINARY PRODUCTS, DESSERT
CUISINE: BBQ
JERK BROTHERS
JUST LOAF’N POBOYS
CUISINE: CARIBBEAN
CUISINE: CAJUN
VERA MATTHEWS TASTEOFTHEISLAND2006@YAHOO.COM (404) 343-2480 @CHEFRUDYPRESENTS
SHAVONTAY BROWN DAONESEAFOOD@YAHOO.COM (561) 891-6959 @DAONESEAFOOD
AKILAH THOMAS GITTSPEPPERSAUCE@GMAIL.COM (404) 374-0156
PAUL RANGER JERKBROTHERSATL@GMAIL.COM (404) 447-6804 @JERKBROTHERSATL
21
DETRIC FOX-QUINLAN CHEBUTTERJONEZ@GMAIL.COM (404) 919-4061 @CHEBUTTERJONEZ
KRYSTOL KEMP CHEFMOOKIE.INFO@YAHOO.COM (770) 309-6624 @_EATMYTACO
JUSTIN GUEST GUESTDRIVENBBQ@GMAIL.COM (470) 345-8898 @GUESTDRIVENBBQ
DARREN WILLIAMS JUSTLOAFN@GMAIL.COM (770) 875-1995 @JUSTLOAFNPOBOYS
LOCAL GREEN ATLANTA
NOT AS FAMOUS COOKIE COMPANY
CUISINE: AMERICAN, VEGAN
CUISINE: DESSERT
SHAMISOFOODS, LLC
SMOOTH N GROOVE
CUISINE: AFRICAN
CUISINE: BEVERAGES
SWEET PHK UP
ZUBI’S TACO KITCHEN
CUISINE: DESSERTS
CUISINE: MEXICAN
ZACHARY WALLACE ZAKWALLACE@LOCALGREENATLANTA.COM (404) 991-8469 BIGZAK_LOCALGREENATLANTA
WELLINGTON ONYENWE CHEF.SHAMISO@GMAIL.COM (323) 204-1420 @SHAMISOFOODSLLC
ASHLEY CARLTON ASHLEY@NOTASFAMOUS.COM (404) 587-1661 @NOTASFAMOUS
KEON DAVIS INFO@SMOOTHNGROOVE.COM (256) 604-9844 @SMOOTHNGROOVE
KIMBERLY THOMAS KIMBERLY.C.THOMAS@EAGLES.USM.EDU (601) 441-9597 @SWEET_PHK_UP
DESE ZUBERI ZUBISTACOKITCHEN@GMAIL.COM (678) 637-4396 @ZUBISTACOKITCHEN
TOPFLIGHT TASTINGS & EVENTS
South African
WINE TASTINGS GATHER YOUR FRIENDS AND ENJOY A PRIVATE WINE TASTING FEATURING AWARD WINNING WINES FROM SOUTH AFRICA.
BOOK TODAY:
(713) 345-0770
THE POWER OF REVIEWS Word of mouth is the most powerful form of marketing. With social media providing consumers 24/7 access to their personal network, positive reviews have become even more critical to the success of a business.
92%
77%
Amount of consumers who read restaurant reviews.
Prefer peer reviews versus critic reviews.
33%
of consumers would never eat a restaurant with less than four stars.
SOURCE: HTTPS://UPSERVE.COM/RESTAURANT-INSIDER/INDUSTRY-STATISTICS/
23
I experienced bad service at a black owned restaurant... Jackie N. Robbins, founder of the National African American Restaurant and Night Club Association shares how our community can improve the stigma of bad customer service at black owned restaurants.
JACKIE N. ROBBINS
National African American Restaurant and Night Club Association
For Several Years Black Owned Businesses have gained a reputation of having very bad customer service, whether it’s a bad attitude of the cashier, waitress, manager and even in some cases the owner. Customers have also complained about lack of cleanness in establishments, inadequate staffing, and not providing everything listed on a menu. Because of this, customers demand refunds or leave negative reviews on social media. I do agree that the hospitality business is not for everyone, because it requires you to be friendly and provide generous reception and entertainment of guests, visitors, or strangers. The community demands higher standards from black owned restaurants even though some say
we should support black owned businesses no matter what! I say the key is to change the mindset of the black owned restaurateurs and their consumers.
I’m a firm believer you can’t fix what you don’t know is broken!! IMPROVING MINDSETS
How do we change the mindset of any race? Knowledge, education and training. So many years restaurant owners did not consider themselves to be a business, but we are and that’s how the name Restaurateur came about. A restaurant is a business and to be successful and provide
WE KNOW YOUR PAIN. $35 First Visit INCLUDING:
Consultation With SEMG Exam (Valued Up To $245.00)
ABSOLUTELY NO OBLIGATION FOR FUTURE CARE! Compliments of Black Restaurant Week
EXPIRES ON: 11/30/19 | Use Code: BRW19
DR. ALDWIN MARTIN 2770 Lenox Rd, Ste. B-2 Atlanta, GA 30324
(678) 973-0503 WWW.PALMERCAREATLANTA.COM
great service you must be consistent, educate yourself and provide training for your staff. This requires a owner to create systems and processes for their business to be successful. Consumers must acknowledge the positive experiences just as much as the negative ones. So whenever you have a great experience at a Black Owned Restaurant please make sure to post on your social media page and let the world know!! Also, if you have a not so good experience, share it with management in person or via email first; I’m a firm believer you can’t fix what you don’t know is broken!! Let’s work together and appreciate each other, recognizing all the hard work it takes to run a restaurant; and realizing that it’s thousands of restaurants that a consumer could spend their money at, but they choose you, and that’s valuable.
RECLAIMING OUR LAND
Black Restaurant Week is supporting F.A.R.M.S. efforts to help Black farmers save their land against illegal and discriminatory practices. SOURCE: UNITED STATES DEPARTMENT OF AGRICULTURE NATIONAL AGRICULTURAL STATISTICS SERVICE
USDA Census Statistics on Black Farm Loss There has been a decrease in Black farm ownership since the 2012. With African-Americans owning less than 2% of agriculture land in the US, this is a alarming call to help save black owned farms.
BLACK OWNED FARMS
2012
34, 758 32,910
2017
TOP 5 STATES OF BLACK FARMERS LAND LOSS These are the top 5 states with the highest number of Black farmers. With the exception of Alabama, states suffered a significant loss of Black owned farmers.
Texas 8,758 8,132
-629
Mississippi 5,129 4,909
-220
Alabama 2,830 2,945
+115
Louisiana 2,419 2,198
-221
Georgia 2,061 US BLACK FARM LOSS
-1,848 -5.3%
25
1,970
-91
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THE OFFICIAL MARKETING FIRM OF BLACK RESTAURANT WEEK, LLC
Delicious Awaits
Every bottle of Maker’s Mark® Bourbon is still hand-dipped in red wax. Learn more at makersmark.com. WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY. Maker’s Mark® Bourbon whiskey, 45% Alc./Vol. @2018 Maker's Mark Distillery, INC. Loretto, KY.