CULINARY SHOWCASE
Culinary Capitol of
THE SOUTH
HOUSTON HAS ALL THE FLAVOR
FOOD RECIPES
FROM FEATURED CHEFS
HOUSTON EDITION 2019
F.A.R.M.S.
IS RECLAIMING STOLEN LAND BLACK RESTAURANT WEEK
I have a network that works as hard as I do. Nilesh Mhatre Chief Intelligence Officer, Americas Schindler Elevators
Contents
MILLENIALS IN FRANCHISING
09
WELCOME M ayo r S ylvester Tu rner
10
THE BLACK DIAMOND OF CATERERS Ben n ie Fer rell Catering Celeb rates 60 Years
15
15
FUTURE FACES OF FRANCHISES M illen ials in Fran ch ising
CULINARY DIRECTORY
21
HOUSTON CULINARY DIRECTORY B lack Restau ran t W eek 2019 Par ticipan ts
39
THE PERFECT CATCH S eafo o d Recip es f rom Featu red Ch efs
42
RECLAIMING OUR LAND Ji l l i a n His h aw p rovid es legal aid to th e Freeman Famil y
21 GIVING BACK
42
BLACK RESTAURANT WEEK, LLC FOUNDER
WARREN LUCKETT OPERATIONS
FALAYN FERRELL MARKETING
2019 CAMPAIGN HOUSTON, TX
APRIL 14 – APRIL 28, 2019 WWW.HOUBRW.COM
PHILADELPHIA, PA
DEREK ROBINSON LEGAL
THE GUESS FIRM, P.L.L.C. EVENTS
ALYCIA HIGHTOWER MARK MARTIN PUBLIC RELATIONS
JUNE 9 – JUNE 23, 2019 WWW.PHILLYBRW.COM
ETCHED COMMUNICATIONS
NEW ORLEANS, LA
FADE MEDIA
DESIGN
JUNE 28 – JULY 7, 2019 WWW.NOLABRW.COM
STAFF WRITERS
INDIANAPOLIS, IN
JILLIAN HISHAW
JULY 21 – JULY 28, 2019 WWW.INDYBRW.NET
LOS ANGELES, CA
JADA F. SMITH
VICTORIA GRAHAM HOUSTON BLACK RESTAURANT WEEK 2019 SPONSORS & SUPPORTERS VISIT HOUSTON
AUGUST 11 – AUGUST 18, 2019 WWW.LABRW.COM
HOUSTON FIRST
ATLANTA, GA
AFRICAN AMERICAN MAYORS ASSOCIATION
SEPTEMBER 1 – SEPTEMBER 15, 2019 WWW.ATLBRW.COM
BAY AREA, CA
SEPTEMBER 29 – OCTOBER 6, 2019 WWW.BAYAREABRW.COM
DALLAS, TX
OCTOBER 13 – OCTOBER 27, 2019 WWW.DFWBRW.COM EMAIL INFO@HOUBRW.COM FOR SPONSORSHIP AND PARTNERSHIP OPPORTUNITIES.
VERIZON GENTLEMAN JACK GREATER HOUSTON BLACK CHAMBER RADIO ONE BB&T CHEFWEAR BRANWAR WINES FADE MEDIA BOOKED DESIGN SPACE EMANCIPATION PARK CONSERVATORY FRENCHY’S CHICKEN SHARESPACE HOUSE OF BLUES
WWW.HO UB RW.CO M B RWHO U@G M A I L.COM
AAMA
CELEBRATING
FIVE YEARS
OF BUILDING SUSTAINABLE
CITIES 2019 CONFERENCE
AAMA
AFRICAN AMERICAN MAYORS ASSOCIATION
ANNUAL CONFERENCE
HOUSTON , TEXAS • APRIL 24-26, 2019
MAYOR OLIVER GILBERT III AAMA PRESIDENT
MAYOR SYLVESTER TURNER AAMA CONFERENCE CHAIR
Our Mayors are pleased to support THE BLACK RESTAURANT WEEK’S NOSH: CULINARY SHOWCASE 2019 We join the city of Houston as it celebrates some of Houston’s premiere Black chefs, caterers and bartenders who will artfully serve up tantalizing flavors of African American and Caribbean cuisines, and libations.
PRESENTING SPONSOR
Uniting the Table
EDITORS
LETTER
Houston, 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 in the country, by highlighting over 75 culinary businesses in the greater Houston community. 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 unite culture and heritage around the table. 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 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 send a special thank you to Mayor Sylvester Turner and the City of Houston for partnering with us to support local
businesses. We recognize and honor our core team of Mark Martin, Alycia Hightower, Kim Gaines, Darrell Wilson, Sonny Jiles, and Carol Guess, for supporting the fourth year campaign. This journey is also a testament to the dedication and work of countless others that have believed in our vision. We are extremely grateful for the support of our sponsors, Visit Houston, Houston First, Verizon, African American Mayors Association, Gentlemen Jack, Greater Houston Black Chamber, Radio One, BB&T, Chefwear, Branwar Wines, Fade Media, Booked Design Space, Emancipation Park Conservatory, Frenchy’s Chicken, Sharespace, and House of Blues. 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 7
CITY OF HOUSTON
Sylvester Turner Mayor P.O. Box 1562 Houston, Texas 77251-1562 Telephone – Dial 311 www.houstontx.gov
April 14, 2019 Greetings, As Mayor of the City of Houston, I am excited about this year’s Black Restaurant Week. I am honored that our city has been selected for this two-week experience, as Houston is home to several black-owned restaurants and eateries that have provided our residents and tourists alike with a variety of delightful bites. Houston’s black-owned restaurants are grounded in history that is shared through the unique cuisine and delicious dishes they offer. This year’s lineup will feature many of those restaurants as well as showcase several new worthy spots while spotlighting some of our cities most talented African American culinary professionals. As a city of diversity, I embrace worthwhile events like Black Restaurant Week that promote inclusion while celebrating the flavors of African, African American and Caribbean cuisine, including James Beard-nominated Chef Johnny Rhodes of Indigo and little treasures like Ate Kitchen. I congratulate all of the black-owned restaurants that were selected for Black Restaurant Week as they have truly made Houston proud by providing outstanding service and creating unique and tasty dishes for all to enjoy. Best wishes to all for memorable and successful experience. Sincerely,
Sylvester Turner Mayor
Council Members: Brenda Stardig Jerry Davis Ellen R. Cohen Dwight A. Boykins Dave Martin Steve Le Greg Travis Karla Cisneros Robert Gallegos Mike Laster Martha Castex-Tatum Mike Knox David W. Robinson Michael Kubosh Amanda Edwards Jack Christie Controller:
Chris Brown
9
Chef Dempsey Parhms
10
THE
BLACK
Diamond OF CATERERS Bennie Ferrell Catering celebrates 60 years of business in the Houston community BY: VICTORIA GRAHAM
Every holiday season for the last sixty years the Ferrell family has been working. Large parties, private gatherings, two hundred guests, fifteen people, and everywhere in between. Seafood platters, top cut sirloins, chocolate fountains, brunch bars, and artfully crafted desserts line immaculately decorated serving tables. Expertly trained staff anticipate needs before guests do, never allowing an unwanted empty glass or stomach. The customer service business is not for the faint of heart. You miss holidays, birthdays, weddings, and family trips. Your business’s economic well-being depends on your ability to provide others an exceptional experience, often at the expense of your own. It is unforgiving work. Since 1959, The Bennie Ferrell Catering company has taken on this unforgiving work with style and grace. Former Presidents, Houston’s Who’s Who, and
Norma Lee and Bennie Ferrell 11
Fortune 500 Companies have all called on Bennie Ferrell Catering’s talents over the last six decades. The result is a treasure chest of memories, and a legacy nothing short of Black Excellence. To understand how Bennie Ferrell became one of Houston’s most successful boutique catering companies you must review the story of Dempsey and Doretha Parhms and do a little digging into African American history. After slavery, newly freed Black people had few options for survival. Many turned to sharecropping (a controversial form of agriculture in which tenants rent plots of land to farm). Not without its own unique and complicated challenges, many sharecroppers wanted to escape the fields and systematic oppression that came with it in search of a better way of life. This desire brought the Parhms family to Houston after Dempsey returned from his time in the Navy as a cook.
chef to open a small grocery store for residents of Third Ward, while Doretha opened and ran a beauty shop next to the grocery store. The pair would go on to raise two children: Norma Lee and Dorothy.
Norma Lee would meet and marry Bennie Ferrell, also a domestic worker in River Oaks and avid cook. Bennie, much like Dempsey, built a reputation and network in River Oaks that would become the foundation of Bennie Ferrell Catering. After a banker’s convention had their catering company disappear just before their Renee Sharp and Cynthia Ferrell Sample event – Bennie was called in to help fill the void. Taking a leap “Bennie Ferrell Catering is of faith – he took the job; rallying a “staff’ of other Black domestic about family. We treat every workers, families, and friends to see customer, every guest, every the job through. This is how Bennie potential client like family” Ferrell Catering started. CHEF CYNTHIA FERRELL SAMPLE From the beginning, Bennie and
When Mr. Parhms arrived in Houston one can imagine he was first met with optimism, quickly followed but the realization that jobs and opportunities for upward Black mobility were hard to come by in the legally segregated city. He would eventually land a job as a cook for a family in the polished River Oaks neighborhood. It was his classic cooking (Creole-inspired) skills and ability to navigate any crowd that elevated Dempsey to a more prominent status within the family’s domestic hierarchy. Over time, he built a reputation as an exceptional cook, bartender, and respected member of the Black domestic worker community. 12
This is where the paradox of Bennie Ferrell Catering first begins. It is not popular to discuss Black people as
the help. The notion is that doing so perpetuates a second-class citizen trope many Black people want to leave in the past. Yet, Black domestic workers, much like the sharecroppers and slaves before them, are a very important piece of the Black experience. A foundation that allowed many Black families to see significant upward mobility despite tremendous odds. The Parhms family was no different. Inside River Oaks Dempsey was the chef for a family for 40 years, and supplemented his income by owning real estate. Yet, outside River Oaks, the Parhms family was making a name for themselves in Houston’s historic Third Ward neighborhood. Dempsey used his earnings as a personal
Norma Lee wanted their business to be taken seriously. The family turned their garage into a fully licensed commercial kitchen, which meant saying goodbye to their pet dog, much to the dismay of their now six children. They meticulously planned menus, table arrangements, staffing needs, and budgets. However, the rise to the top of an exclusive club is not easy, something Cynthia and Renee, daughters of Bennie and Norma Lee and the current owners of Bennie Ferrell Catering, often reflect on in between events. “Southern society is comfortable with Black people in the back of the kitchen, but when those same people move to the front of the house you learn how comfortable people really are,” recalled Renee.
As the Bennie Ferrell Catering company started in the early 1960s not everyone was eager to do business with the new Black-owned company. Cynthia, who is now the company’s head chef noted, “One of the reasons we took such care with our menu was in part because we had to work hard for every ingredient we received. Many vendors would not even sell to us when we first started, so we had to get creative with the ingredients we had on hand.” The 100% from scratch menus were as much about quality as it was about necessity. When the company first started everything was made from scratch – even the mayonnaise. Bennie and Norma Lee were determined to provide an experience unparalleled at the time. It was this intricate attention to detail that produced masterfully created menus and exceptional service which propelled Bennie Ferrell Catering to the top of the catering food chain. Today, Bennie Ferrell Catering continues to provide exceptional service and food to Houston families, businesses, and organizations. Their coveted client list continues to grow under the direction of Renee and Cynthia. To date, they have hosted thousands of events, and served tens of thousands more palates. “Bennie Ferrell Catering is about family. We treat every customer, every guest, every potential client like family because we believe there is always something that can unite us,” said Cynthia. Often, that something is food. It was food that gave a family with domestic worker beginnings the opportunity to launch a business that 60 years later is still at the top of its game. In fact, we are now only beginning to appreciate and understand the legacy Bennie Ferrell Catering leaves behind. The chefs that Bennie and now Cynthia have mentored. The numerous Black restaurateurs who sought professional advice when launching their respective ventures. The endless employees who were able to supplement their incomes to provide for their families. While it is easy to focus on Bennie Ferrell’s impressive client list, news sightings, and the prosperous lives the business has provided the family – the reality is it all started with a love of food and people.
• Commercial Brokerage • Assets Management • Urban Planning • Property Management • • • •
Right-of-Way Relocation Tenant Representation Acquisitions and Dispositions Leasing
• Consulting and Appraisal • Project Programming
33158 Marquart St., Suite 200 Houston, TX 77027
713-660-7003 GuessGroup.net info@guessgroup.net @guessgroup
LEARN MORE : To learn more about Bennie Ferrell Catering, visit their website: http://www.bennieferrell.com/ 13
FUTURE FACES OF
FRANCHISING BY: JADA F. SMITH
Ask any one of these millennial franchisees and franchisors what it took to get what they are, and you’ll start to notice a lot of commonalities among them. They all worked hard. They all did their due diligence. They all put 100% of their time, attention and resources into building something that would leave a legacy for their families and the communities they serve. But with these young people, you’ll also notice that none of their routes to success were exactly the same. Black Restaurant Week spoke to three franchise owners -- all African American, all millennials -- about the paths that led them to successful franchise ownership, or, in one case, to becoming a franchisor. There’s Ashley Lamothe Derby, who brought Downtown Los Angeles its first Chick-Fil-A. There’s Vanessa Boles, who opened her second Tropical Smoothie Cafe in Texas at the end of 2018. And there’s Julian Boyd, who is helping to bring the Memphis chicken restaurant that his parents started 29 years ago to the national stage. Read on to find out what led them to where they are now, what it takes to stay there, and what you’ll need to know should your path lead you to the rewarding -- and challenging -- world of restaurant franchising.
15
RULES FOR
FRANCHISORS Julian Boyd provides three rules for Franchisor’s 1. Have a strong training program
JULIAN BOYD
2. Great customer service
President of Boyd Franchising, LLC One could argue that Julian Boyd, president of Boyd Franchising, LLC, was born to be in the restaurant business. His parents are the owners of D’Bo’s Wings and Things, the Memphis-based restaurant known for a buffalo sauce that “dances on the taste buds.” Before opening their food truck concept nearly 30 years ago, Buffalo wings had not been taken seriously in Memphis, but as Julian and his brother grew, so did the popularity of D’Bo’s tangy orange sauce. The restaurant has since grown to several locations around Memphis, winning numerous awards and wing competitions. After graduating from Morehouse College, Boyd spent four years in corporate America before deciding it was time for the next generation to take over the family business. But instead of going back to a cushy executive title, he decided that D’Bo’s should roll up its sleeves and begin the hard work of opening itself to franchising. And that he should be the one to lead that charge. Boyd immediately began pursuing his MBA at the University of North Car16
olina - Chapel Hill because it was one of the best entrepreneurship schools in the country, and even better -- it offered a Family Enterprise tract that prepared students for leadership in their family firms. Then he interned on the franchise financing team at Pizza Hut, slowly but surely gathering the insight, connections and experience he would need to D’Bo’s to the next level. There are three components, Julian said, to maintaining a respected brand as a franchisor: a strong training program, customer service and quality control. The training aspect is especially key, because, “it’s easy when you can drive down the street and control what’s going on in your area, but you’re not always going to be able to fly Atlanta or fly to Texas to make sure everything’s being run exactly right.” Another key is finding franchisers who are in it for the long haul. “Not everybody who has the financial support to pull it off is not necessarily going to be your best partner,” he said. “So it’s figuring out that balance between who has the finances
3. Establish quality control to do this and who’s going to be a dedicated person that’s going to help grow this concept.” Despite D’Bo’s has 30 years of experience in the restaurant business, the finance degree from Morehouse, the MBA from UNC and the internship at Pizza Hut, Julian had no idea how much he didn’t know, and how quickly he would have to learn. “A year ago I had no idea how detailed a franchise disclosure document had to be; how important marketing material is; how hard it is to find high quality franchisees,” he said. But the name of the game, he told Nosh, is remaining adaptable. And securing a few good mentors along the way. “One person we brought on was very good at franchise real estate. Another one of my mentors works with a company that helps the airports bring franchise concepts to them. Then another works with emerging franchise concepts,” he said. “Surrounding myself with people that know more than me is how we’re in the position we’re in today.”
QUESTIONS FOR
FRANCHISING Vanessa Boles suggests answering the following questions before picking a franchise.
VANESSA BOLES
Operator Tropical Smoothie Cafe Once Vanessa Boles decided she wanted to get into franchising, she knew exactly what company she wanted to work with. Back when she was a student at Florida A&M University, she and her friends would always hang out at the Tropical Smoothie Cafe after class. She liked the cozy atmosphere that allowed her to foster such good friendships, the caring service from employees and the healthy options that were always fresh and ready.
cally and provide my community with a healthy alternative to your traditional fast food,” she said.
After finishing with her master’s degree from FAMU, she began working at the Wal-Mart headquarters in Bentonville, Ar, where she held a financial position and where she says she got an unparalleled level of training. Afterward, she worked in the marketing department of Unilever for three years before finally deciding that she wanted to franchise a restaurant. Tropical Smoothie Cafe immediately came to mind.
Now she’s doubling that impact by opening her second Tropical Smoothie Cafe in Magnolia, Tx in December of 2018.
Her main goals were to a legacy for her family and positively support her community. Since bringing a Tropical Smoothie Cafe to Shenandoah, Tx in 2016, she has already done both. “I’m able to spur job creation in the community, hire people who live lo-
Boles has built relationships with customers who’s health outcomes have improved since dining on their smoothies, salads and wraps. She’s seen employees go off to college or be able to start supporting their families. And as far as her own family is concerned, she’s hired her sister, dad and husband as part of her management team.
Managing daily operations and big-picture thinking can be challenging enough for one franchise, let alone for two. But Boles says that owners will at least find themselves more equipped to handle certain obstacles the second time around. “We took a lot of learning from our first cafe opening and were able to apply that to make the second one a lot easier,” she said. Already having a management team in place, for example, made things run a lot smoother.
1. Does it make financial sense for you? 2. Have you completed all your research? 3. Have you researched your potential competitors? 4. Where are the trends in this market going? 5. What are the future plans for the brand? Boles would advise every franchisee to remember. “The process is definitely not an overnight process,” she said. “It’s something you want to take your time with, do you due diligence on and feel 100% comfortable with. You want to feel great about the numbers. Does it make financial sense for you? Have you really done all your research? Have you looked at all of your potential competitors? Where are the trends in this market going? Ask as many questions as you can.” Asking questions, she says, is key. “What are the future plans for the brand? What is the future direction of the brand? A lot of times you can see where they’re at right now, but you don’t know where they’re headed down the line.” When the time comes for Boles to open a third location, she’ll be ready.
But whether it’s the first, second or third go-round, there are some things, 17
TIP TO REMEMBER FOR OPERATORS Ashley Derby provides a tip for operators to remember:
ASHLEY LAMOTHE DERBY Operator Chick-fil-A
When Ashley Lamothe Derby first started with Chick-fil-A, she was 15 years old and trying to earn enough money to buy herself a car. She had no idea that at 26, she’d be one of the youngest franchise owners in Chickfil-A history. But fate often intervenes, just as her store operator and mentor did when he first suggested that she consider a career in franchising. Chick-fil-A is notoriously selective about who it allows to hold franchising rights. They want dedicated leaders who bring total alignment to the company’s personal values and mission, and in return, the company pays for all startup costs, including real estate, restaurant construction and equipment. In addition, franchisers get the benefit of joining a well-recognized and highly reputable brand, which should make success almost inevitable. But, in no way is that success guaranteed, which Derby learned shortly after opening the doors to her University of Southern California location. Despite being a household name in many other cities across the country, the brand was still new to the area, with very little name recognition in the Los Angeles community.
So Derby devised a plan to get their name out there by putting food into people’s mouths. For free. She worked with local organizations and institutions to offer their catering services, had her team hit the streets with samples, and soon people were coming in on their own. Eventually the location did so well that Derby was chosen to do something that Chick-fil-A doesn’t often allow its franchisers to do -- take on another location. This time in the prime hot spot of Downtown Los Angeles. Like the others, Derby stresses the importance of researching before opening a franchise. But there’s also one other thing she thinks all potential franchisers should be aware of: the mental work that comes with maintaining the restaurant long after opening day. “I spend 95% of my time dealing with people, training people and developing people. And with that comes a lot of different personalities, a lot of different opinions,” she said. “It’s hard mental work. And I don’t think a lot of people see it as that. Most people see it as you’re in the restaurant doing physical labor, but there’s a mental component that’s really challenging too.”
“Remember your mental health, 95% of my time is dealing with people, training people and developing people.”
TRENDY
FRANCHISES Review trending restaurant franchises in 2019
Cash Investment: $45,000 Total Investment: $45,000 Royalty Fee: 6%
Cash Investment: $125,000 Total Investment: $216,100+ Royalty Fee: 5.9%
Cash Investment: $180,000 Total Investment: $120 - $180K Royalty Fee: 4%
Cash Investment: $125,000 Total Investment: $280,000+ Royalty Fee: 6% SOURCE: HTTPS://WWW.FRANCHISERANKINGS.COM
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Jimmie Jones, Vice President 713-425-0828 | Jimmie.Jones@BBandT.com
Member FDIC. Only deposit products are FDIC insured.
HOUSTON
CULINARY DIRECTORY BLACK RESTAURANT WEEK 2019 PARTICIPANTS COMPILED BY: ALYCIA HIGHTOWER
CELEBRATING THE FLAVORS OF AFRICAN-AMERICAN, AFRICAN, AND CARIBBEAN CUISINE. 21
ALFREDA’S SOUL FOOD
5101 ALMEDA RD. HOUSTON, TX 77004 (713) 528-0020 WWW.ALFREDASSOULFOOD.COM ABOUT:
Houston Alfreda’s Soul Food is the longest standing Soul Food Restaurant in the Historical Third Ward. Enjoy comfy, counter-serve nook with homestyle breakfast & lunch classics, plus daily specials & desserts.
CUISINE: BREAKFAST, SOUL FOOD
ALLEY KAT BAR & LOUNGE 3711 TRAVIS STREET HOUSTON, TX 77002 (713) 874-0722 ABOUT:
Surfacing in the spot that used to house the Mink, Alley Kat Bar & Lounge is a mature version of its former inhabitant. Since opening in 2012 and has evolved into the place to hear different kinds of live music, including Old-School Hip-Hop or Soulful Jazz, and sip on killer cocktails that definitely set the mood.
CUISINE: AMERICAN, BAR, LOUNGE
ATE KITCHEN BOCAGE CATERING
1829 COLQUITT HOUSTON, TX 77098 (281) 739-2064 WWW.BOCAGECATERING.OM ABOUT:
Ate Kitchen / Bocage Catering presents cuisine that fuses flavors from Chef Keisha’s homeland of Trinidad and its many inherent flavors from French, India, Africa and Venezuela to create a unique food experience for guest.
CUISINE: CARIBBEAN
B’S WINE BAR
8770 HWY 6 MISSOURI CITY, TX 77459 (541) 946-3227 WWW.BSWINEBAR.COM ABOUT: B’s Wine Bar is an upscale wine bar located in Missouri City. We offer an ambiance unlike none other. We have a wide selection of wine from all regions of the world along with a full bar for our non wine drinkers.
CUISINE: WINE BAR, LOUNGE
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BOOGIE’S CHICAGO STYLE BBQ
1767 TEXAS PARKWAY MISSOURI CITY, TX 77489 (281) 969-8626 WWW.BOOGIESCHICAGOSTYLEBBQ.COM ABOUT:
Serving real pit BBQ, homemade burgers, and signature wings Boogie’s Chicago Style BBQ has become one of Houston’s premier take out restaurants. Their motto is true, “It’s What Your Belly Wants!
CUISINE: BBQ, FOOD TRUCK
BURNS BURGER SHACK 8307 DEPRIEST HOUSTON, TX 77088 (832) 230-3538 ABOUT:
Family-owned establishment serving Handmade old fashioned burgers and fresh cut fries.
: AMERICAN
BURNS ORIGINAL BBQ 8307 DEPRIEST HOUSTON, TX 77088 (281) 555-9995 ABOUT: Family-owned establishment where great BBQ lives on.
CUISINE: BBQ
CAFE 4212
4212 ALMEDA RD. HOUSTON, TX 77004 (713) 522-4212 CAFE4212.COM ABOUT:
If you’re searching for the best restaurant and lounge in Houston, TX that has excellent entertainment, great food and wonderful atmosphere look no further than Café 4212 Restaurant & Lounge. Known for our shows and Live Music performances, we also take pride in our extensive food selection.
CUISINE: BRUNCH, BAR, LOUNGE, LIVE MUSIC
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COOL RUNNINGS JAMAICAN GRILL 8270 WEST BELLFORT AVE. HOUSTON, TX 77071 (713) 777-1566 ABOUT:
Cool Runnings Jamaican Grill is the largest, most popular Caribbeanthemed restaurant in Houston, featuring a 100+ seat dining room with a full bar, a busy takeout counter, an on-site banquet hall, a massive food truck, and full service catering for events of any size. We were recently featured on Food Network’s Diner’s, Drive-Ins, and Dives.
CUISINE: CARIBBEAN
DOLCE RESTAURANT AND BISTRO
18039 FM 529, STE A CYPRESS, TX 77433 (832) 427-1526 WWW.DOLCEHOUSTON.COM ABOUT:
Dolce Ultra Lounge & Bistro the Epitome of luxurious dining and entertainment on the northwest side of Houston. Dolce Ultra Lounge & Bistro is known for its mesmerizing atmosphere, high energy guest, delectable dishes, elevated service and “see and be seen” professional crowd.
CUISINE: AMERICAN, BAR, LOUNGE
ESTHER’S SIGNATURE DISH
1102 PINEMONT A-1 HOUSTON, TX 77018 (832) 516-8818 WWW.ESTHERSCAJUNSOUL.COM ABOUT:
New location for Esther’s serving signature breakfast, brunch, and lunch dishes.
CUISINE: BRUNCH, BREAKFAST
ESTHER’S CAJUN CAFE & SOUL FOOD
5204 YALE ST. HOUSTON, TX 77091 (713) 699-1212 WWW.ESTHERSCAJUNSOUL.COM ABOUT:
Hearty Cajun fare & Southern cooking is the forte of this casual spot with warm hues & booth seats.
CUISINE: CAJUN, SOUL FOOD
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ETTA’S KITCHEN
5015 ALMEDA RD HOUSTON, TX 77004 WWW.ETTASHTX.COM ABOUT:
T-Bone Walker meets Julia Child on Duke Ellington’s A Train. Etta’s serves American (Traditional), Brunch and Soul Food. Experience the flavor of Etta’s Little Kitchen for a special Pop Up Brunch served at Bar 5015..
CUISINE: BRUNCH
GOLDENKRUST CARIBBEAN RESTAURANT 8236 KIRBY DRIVE SUITE 190 HOUSTON, TX 77054 (346) 330-9225 WWW.GOLDENKRUST.COM ABOUT:
GoldenKrust Caribbean Restaurant feature authentic Jamaican cuisine, which includes favorites like Jerk Chicken, Oxtail, Curried Shrimp, Stew Chicken and Jamaican Beef Patties. Also we offer island pastries such Bun & Cheese, Rock Cake, Festival, Rum Cake.
CUISINE: CARIBBEAN
HOUSTON THIS IS IT SOUL FOOD
2712 BLODGETT ST. HOUSTON, TX 77004 (713) 521-2920 HOUSTONTHISISIT.COM ABOUT:
One of the oldest African-American restaurants in Houston, Texas, This Is It, dishes out delicious soul food from the steam table from a diverse mix of customers, working-class and professionals to politicians, entertainers, tourists, conference attendees, as well as its regular customers and neighborhood residents.
CUISINE: SOUL FOOD
INDIGO
517 BERRY RD. HOUSTON, TX 77022 (832) 582-6388 WWW. HTXINDIGO.COM ABOUT:
Neo soul food restaurant focusing on the history, culture, and social experiences that have shaped and guided African American food ways. Tasting menu restaurant with 5 courses strategically crafted showcasing smoked meats, preserves, and local seafood.
CUISINE: NEO SOUL
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KRAB KINGZ HOUSTON
6600 ANTOINE DR. HOUSTON, TX 77091 (832) 667-8799 KRABKINGZHOUSTON.COM ABOUT:
Krab Kingz Seafood brings you the flavor of a traditional southern seafood boil to the Midwest! Specializing in perfectly cooked and seasoned crab legs, shrimp, lobster tails, accompanied by our seasoned potatoes, corn on the cob and egg. Signature butter sauces, where you get to choose your flavor– Cajun, Honey Garlic, Lemon Pepper, Spicy and Original.
CUISINE: SEAFOOD
KULTURE
701 AVENIDA DE LAS AMERICAS, STE. A, HOUSTON, TX 77010 (713) 357-9697 ABOUT:
From Marcus Davis and the family that introduced Houston to an all-time foodie favorite, The Breakfast Klub, comes a take on Carribean-Southern cuisine with Kulture. Dubbed “an urban komfort kitchen,” the restaurant explores food, spirits, art and music through cultural contributions of the African diaspora, including Caribbean and Southern items.
CUISINE: NEO SOUL
LUCILLE’S
5512 LA BRANCH ST. HOUSTON, TX 77004 (713) 568-2505 WWW.LUCILLESHOUSTON.COM ABOUT:
In 2011, brothers Ben and Chris Williams found this old house nestled in the heart of Houston’s Museum District. Today they continue to pay homage to their Great-Grandmother Lucille B. Smith by replicating some of her most famous recipes while embellishing others to create innovative takes on southern food classics.
CUISINE: BRUNCH, NEO SOUL
MIKKI’S CAFE AND CATERING
10500 W. BELLFORT ST, SUITE 100 HOUSTON, TX 77031 (281) 568-5115 WWW.MIKKISCAFE.COM ABOUT:
Jeanette Williams was the founder, owner and creative soul food genius responsible for Mikki’s Soul Food Restaurant and Catering success. Located on the southwest side of Houston, since year opened, Mikki’s has become a household name in Texas and around the country.
CUISINE: SOUL FOOD
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NEYOW’S CREOLE CAFE
6356 RICHMOND AVE HOUSTON, TX 77057 (346) 320-3141 NEYOWSCREOLEHOUSTON.COM ABOUT:
Well known for authentic creole cuisine, our menu comes straight from their grandmothers recipes rich in their creole heritage.
CUISINE: CREOLE
OGUN ART + WINE
920 STUDEMONT ST, SUITE 150 HOUSTON, TX 77007 (281) 501-1788 OGUNARTWINE.COM ABOUT:
Ògùn Art + Wine is an idyllic setting where art and wine enthusiasts can intermix, and mutually indulge their senses in unique offerings from both categories. Our cozy retail venue provides the ideal atmosphere where lasting memories are created.
CUISINE: WINE BAR, LOUNGE
OMG SEAFOOD
16510 FM 529, SUITE 106 HOUSTON, TX 77095 ABOUT: OMG Seafood gets all of their seafood from Louisiana, including daily shipments of crawfish. The restaurant is open seven days a week from noon to 10:00 p.m.
CUISINE: SEAFOOD
PHIL AND DEREK’S
1701 WEBSTER ST. HOUSTON, TX 77003 (281) 501-3261 PHILANDDEREKS.COM ABOUT:
While bringing New Orleans to you Phil & Derek’s has a classy, fun, laid-back atmosphere where our supreme excellence is simplicity. The ambiance is reminiscent of the comfort of your own living room, coupled with a flare of fun pizzazz and glitz from our nightly New York Style Cabaret entertainment.
CUISINE: BRUNCH, CREOLE, BAR, LOUNGE 28
POITIN KITCHEN + BAR
2313 EDWIN STREET HOUSTON, TX 77007 (713) 470-6686 WWW.POITINHOUSTON.COM ABOUT:
Located in the trendy Washington Heights Arts District, Poitin Kitchen + Bar brings their own approach to classic southern cuisine. Executive Chef, Dominick Lee, hails from Louisiana and incorporates his southern roots and Cajun influence to his dishes.
CUISINE: AMERICAN
PROSPECT PARK RESTAURANTS
3100 FOUNTAINVIEW DR. HOUSTON, TX 77057 (832) 512-6515 WWW.PROSPECTPARKRESTAURANTS.COM ABOUT:
Prospect Park Sports Bar is the rare fusion of sports bar, live music venue, and lounge, that creates a hybrid hub of entertainment. “THE PARK” as we affectionately call it boasts a food menu that is prepared in-house, over 45 televisions, super patio, secluded VIP areas, and a had crafted signature cocktail menu sure to please.
CUISINE: AMERICAN, BRUNCH, SPORTS BAR
RAY’S REAL PIT BBQ SHACK
3929 OLD SPANISH TRAIL HOUSTON, TX 77021 (713) 748-4227 WWW.RAYSBBQSHACK.COM ABOUT:
Ray’s Real Pit BBQ Shack, “Smokin’ Good with a Whole Lotta Soul,” is a family owned and operated in Houston’s Third Ward. Known for its hickory-smoked meats served with homemade sides and desserts all made fresh daily, the restaurant also serves burgers, salads, po’boys, baked potatoes and fish and shrimp dinners in a casual dining room.
CUISINE: BBQ
REGGAE HUT
3711 TRAVIS ST. HOUSTON, TX 77002 (713) 520-7171 WWW.REGGAEHUTCAFE.COM ABOUT:
In August 2005, tbk, holdings, Inc. acquired and began renovations on the Reggae Hut, a longstanding staple in Houston’s Third Ward community. The Reggae Hut served a tempting amalgamation of Caribbean cuisines.
CUISINE: CARIBBEAN
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SOUL FOOD VEGAN, LLC
2901 EMANCIPATION AVE. HOUSTON, TX 77004 (713) 429-4388 WWW.SOULFOODVEGANHTX.COM ABOUT:
Soul Food Vegan is the Evolution of Soul Food. Our menu consists of a blend of traditional soul food dishes, select Cajun dishes and a few American favorites. We do not use meat, dairy, soy or processed sugars in any of our dishes. Our food is delicious and nutritious.
CUISINE: VEGAN
SUGAR’S CAJUN CUISINE
3424 FM 1092 #290 MISSOURI CITY, TX 77459 (832) 987-1797 WWW.SUGARSCAJUN.COM ABOUT:
When you’re interested in finding an authentic Cajun restaurant, there’s no better place to look than Sugar’s Cajun Cuisine and Bar. Aside from great tasting food, Sugar’s Cajun features live entertainment in a very intimate setting. Check out our events section on Facebook for the latest concerts in our Jazz Friday and R&B Saturday series.
CUISINE: CAJUN, LOUNGE, LIVE MUSIC
SUNSHINE VEGETARIAN DELI 3102 OLD SPANISH TRAIL HOUSTON, TX 7705 ABOUT:
Sunshine’s Health Food Store and Vegetarian Deli is a socially responsible restaurant and store that promotes healthy living through food. In our restaurant area, we offer both cooked vegetarian options and a raw food vegan deli.
CUISINE: VEGETARIAN, VEGAN
TASTE BAR + KITCHEN
3015 BAGBY ST. HOUSTON, TX 77081 (713) 090-6747 WWW.TASTEBARKITCHEN.COM ABOUT:
Taste Bar + Kitchen, located in Midtown at 3015 Bagby, offers globally inspired comfort foods & craft cocktails in an energetic, casual dining environment. The concept was inspired by Chef Don Bowie and entrepreneur Kevin Kelley and their international travels, resulting in the fusion of ethnic flavors with a menu of southern staples.
CUISINE: BRUNCH 30
TASTE OF NIGERIA
5959 RICHMOND AVE., STE 160 HOUSTON, TX 77057 (713) 589-9055 WWW.TASTEOFNIGERIA.US ABOUT: Taste of Nigeria is Houston’s premiere African Fine Dining restaurant located in the Galleria Area! We serve the finest Nigerian cuisines made in different parts of Nigeria. Now everyone can get a taste of Nigeria in the heart of the Galleria area.
CUISINE: NIGERIAN
THE FRENCH FRY HOUSE 3221 ENNIS HOUSTON, TX 77004 (713) 497-5860 ABOUT:
Our motto is, “All Things Fries”, and that totally explains The French Fry House Menu. With our food specialist Charles Oliver aka @ChefBoiChops leading the way, we created a menu that is totally unique and really amazing. Our fries are unlike anything you’ve ever tasted.
CUISINE: AMERICAN
TROPICAL SMOOTHIE CAFE WOODLANDS
19075 I-45 S, SUITE 116C SHENANDOAH, TX 77385 (936) 266-0593 WWW.TROPICALSMOOTHIECAFE.COM ABOUT:
We are guided by a simple belief: when you eat better, you feel better. Tropical Smoothie Cafe’s menu boasts bold, flavorful smoothies with a healthy appeal, all made-to-order from the freshest ingredients. We find that superior, simple ingredients including real fruits and veggies just tastes better.
CUISINE: AMERICAN
TURKEY LEG HUT
4830 ALMEDA RD. HOUSTON, TX 77004 (832) 787-0770 WWW.THETURKEYLEGHUT.COM ABOUT:
The Turkey Leg Hut menu to includes seven varieties of succulent, fall-offthe-bone turkey legs and a full complement of homemade delicacies.
CUISINE: AMERICAN, BAR
31
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CATERERS, CHEFS, & BAKERIES BLACK RESTAURANT WEEK 2019 PARTICIPANTS COMPILED BY: MARK MARTIN ALA WILLIES
WILLIE HOLMES ALAWILLIES@GMAIL.COM (832) 425-4231
BAYOU’S HERB & SEASON
SERVICE: CATERING, DESSERTS
LESLIE CHARLESTON LESLIEKCHARLESTON@YAHOO.COM (713) 640-5932 WWW.BAYOUSHERBANDSEASON.COM
BENNIE FERRELLS CATERING
BEST OF BOTH WORLDZ
CYNTHIA FERRELL SAMPLE (832) 844-3779 WWW.BENNIEFERRELL.COM
SERVICE: SEASONS & SPICES
SERVICE: CATERING
DIANE AND KEEVA WALTON BESTOFBOTHWORLDZ0313@GMAIL.COM (346) 760-7186 BESTOFBOTHWORLDS03.WIXSITE.COM/BBWCHEFS
CHEF CASSI’S TABLE
CHEFS IN THE CITY
SERVICE: CATERING, PRIVATE CHEF
SERVICE: CATERING, PRIVATE CHEF
COOKING WITH A TWIST LLC
CORRUPT CUPCAQUIRI
SERVICE: CATERING, COOKING CLASSES
SERVICE: DESSERTS
CASSANDRA FAUST CASSANDRAFAUST@ROCKETMAIL.COM (832) 253-7920
DEEDEE COLEMAN CHEFDEEDEE@SOUTHERNCOOKINGGIRLCREATIONS.COM (713) 657-9431 WWW.COOKINGWITHATWISTHOUSTON.COM
SERVICE: CATERING, VEGAN
EDWIN HENDERSON CHEFSINTHECITY713@GMAIL.COM (713) 443-6400
CAMRI TAYLOR CORRUPT.CUPCAQUIRI@GMAIL.COM (832) 221-6800 WWW.CORRUPTCUPCAQUIRI.COM
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CRAFT BURGER
CUPCAKE KITCHEN
SERVICE: CATERING
SERVICE: DESSERTS
FLEUR DE LICIOUS CATERING
FRENCHY’S CHICKEN
SHANNEN TUNE SHANNENTUNE@CRAFTBURGERFOODTRUCK.COM (832) 995-6056 WWW.CRAFTBURGERFOODTRUCK.COM
ADRIANE DIXON ADRIANE@FDLCATER.COM (281) 904-8495 FDLCATER.COM SERVICE: BAKERY
GREEN SEED VEGAN
MJ PERRY EAT@GREENSEED.CO (713) 487-8346 GREENSEEDVEGAN.COM SERVICE: RESTAURANT, VEGAN
JAVANI KING CO
JAVANI KING JAVANIKINGCO@GMAIL.COM (832) 495-3772
PATRICE FAROOQ HOUSTONCUPCAKEKITCHEN@GMAIL.COM (713) 557-0449 CUPCAKEKITCHENHOUSTON.COM
IDA STRADIT IDA.STRADIT@FRENCHYSCREOLE.COM (281) 330-8745 SERVICE: CATERING
HEAVENLY KREATIONS PASTRIES TARETHIA OSBORNE TARETHIA82@GMAIL.COM (832) 527-3984 SERVICE: DESSERTS
K. MICHAEL’S PRIVATE DINING & CATERING
SERVICE: BAKERY, PRIVATE CHEF
KEVIN PURCELL CHEF.K.MICHAELS@GMAIL.COM (832) 845-2973 CHEFKMICHAELS.COM
LEMOND KITCHEN
MASONS CREATIVE CATERING
SERVICE: CATERING
SERVICE: CATERING
REGINALD MARTIN REGINALD@LEMONDEVENTS.COM (713) 790-0441 LEMONDKITCHEN.COM
SERVICE: CATERING, PRIVATE CHEF
KEVIN MASON MASONSCREATIVECATERING@YAHOO.COM (832) 272-2088 WWW.MASONSCREATIVECATERING.COM
NOT JUS’ DONUTS BAKERY CAKES & MORE
NUKSY’S FINE CATERING, LLC
SERVICE: DESSERTS
SERVICE: CATERING, VENUE RENTAL
PEACOCK’S KAFE
ROOKIES COOKIES
ANDREA SPEARS ANDREA@NOTJUSDONUTS.NET (713) 951-9211 WWW.NOTJUSDONUTS.NET
PHILLIP PEACOCK PEACOCKSKAFE@GMAIL.COM (832) 431-1626
YOLONDA HENRY CHEFYO@NUKSYS.COM (281) 208-7129 WWW.NUKSYS.COM
SERVICE: CATERING
MARY PRINCE MARY@ROOKIESCOOKIES.COM (281) 513-9333 WWW.ROOKIESCOOKIES.COM
SOPHISTICATED DELIGHTS
SPLENDID LIFE CAKE BAR
SERVICE: DESSERTS
SERVICE: BAKERY
TASTE & BEAUTY CO.
THE POWER CENTER
D’AMBRIA JACOBS INFO@SOPHISTICATEDDELIGHTS.COM (713) 515-5021 WWW.SOPHISTICATEDDELIGHTS.COM
LOUISE MAY TASTEANDBEAUTYCO@GMAIL.COM (281) 409-1834 SERVICE: BAKERY
THE STUFFED BAKED POTATO FACTORY
MICHAEL MOORE MOESMAGICDUST22@YAHOO.COM (832) 719-0016 WWW.THESTUFFEDBAKEDPOTATOFACTORY.COM SERVICE: CATERING, RESTAURANT
SERVICE: DESSERTS
MEGHAN CLARK SPLENDIDLIFECAKEBAR@GMAIL.COM (832) 258-5257 WWW.SPLENDIDLIFECAKEBAR.COM
DEBORAH ANDERSON DANDERSON@PYRAMIDCDC.COM (713) 551-8675 WWW.THEPOWERCENTERHOUSTON.COM SERVICE: CATERING, BANQUET HALL
VERDIE’ COBBLERS
SHERRIE BARRETT VERDIESCOBBLERS17@GMAIL.CON (469) 265-9051 SERVICE: DESSERTS
FOOD TRUCKS TRAILERS, & STANDS BLACK RESTAURANT WEEK 2019 PARTICIPANTS
COMPILED BY: FALAYN FERRELL BIG PHILS SMOKEHOUSE FOOD TRAILER
COOL RUNNINGS JAMAICAN GRILL
CUISINE: BBQ
CUISINE: CARIBBEAN
EADEAUX’S CAJUN COCINA
FLEUR DE LICIOUS CATERING
CUISINE: CAJUN TEX-MEX FUSION
CUISINE: CREOLE
GUMBO XPRESS
J. HARVEY’S GRILL
CUISINE: CREOLE
CUISINE: AMERICAN
KRAVE FUNNEL CONES
MIDWEST CONEY CONECTION
CUISINE: DESSERT
CUISINE: AMERICAN
PHILLIP PALMER BIGPHILS_SMOKEHOUSE@YAHOO.COM (409) 497-5374 @BIGPHILSSMOKEHOUSE
JASON HARRY EADEAUXS@GMAIL.COM (281) 763-8722 @EADEAUXS
JASON WYCHE GUMBOXPRESS@GMAIL.COM (713) 319-8336 @GUMBOXPRESS
LANAI DAVIS INFO@KRAVEFUNNELCONES.COM (713) 299-5990 @KRAVECONES
36
JANAY HENRY INFO@COOLRUNNINGSHOUSTON.COM (713) 777-1566 @COOLRUNNINGSJAMAICANGRILL
ADRIANE DIXON ADRIANE@FDLCATER.COM (281) 904-8495 @FDLCATER
GLEN LEWIS INFO@JHARVEYSGRILL.COM (281) 536-6920 @JHARVEYSGRILL (FACEBOOK)
ANDRIKO GIPSON MIDWESTCONEY@YAHOO.COM (832) 523-2973 @MIDWESTCONEY
MUDDY WATER CRAWFISH
OMG POTATOES
CUISINE: CREOLE
CUISINE: AMERICAN
PATS WINGS ON WHEELS
SAUCY NOSH
CUISINE: AMERICAN
CUISINE: AMERICAN
STUFF’D WINGS
WE ARE THE COOL BUS
CUISINE: AMERICAN, CAJUN
CUISINE: DESSERT
EARL RICHARD INFO@MUDDYWATERCRAWFISH.COM (713) 614-5942 @MUDDYWATERCRAWFISH
PATRICK BARRETT PATBARRETT36@YAHOO.COM (832) 457-9334 @PATSWINGSONWHEELS
JARROD RECTOR STUFFDWINGS@GMAIL.COM (832) 677-7078 @STUFFDWINGS_HTX
JOSEPH JAMES OMGBAKEDPOTATOES@MAIL.COM (713) 320-4273 @OMG_BAKED_POTATOES
LYNN FIELDS LFIELDS@SAUCYNOSH.COM (832) 861-6674 @SAUCYNOSHHTX
ASHLEY CALLIES WEARETHECOOLBUS@GMAIL.COM (281) 642-8489 @WEARETHECOOLBUS
A New Private Premier Event Space In The Heart of Houston
1210 Hawthorne St. Houston, TX 77006
Booked Design Space is also home to the first and only African American Selfie Museum. Each month the museum rotates to change each exhibit by featuring one-of-a-kind photo opportunities showcasing African American Experiences in history and pop-culture.
Follow us on instagram @BOOKEDHTX
The Perfect Catch ENJOY RECIPES FROM FEATURED CHEF’S TABLE AT NOSH COMPILED BY: FALAYN FERRELL
39
BY: CHEF YOLONDA HENRY
CRAWFISH LASAGNA • ½ lb butter • 1 large onion, chopped • 1 clove garlic, minced • 1 bell pepper, chopped • 1 cup of Cream Sauce • 1/4 cup of celery, chopped • 1 pound of crawfish
• 1 pound of lump crabmeat • ½ teaspoon Tony’s seasoning • ½ teaspoon Tabasco sauce • 1 box lasagna noodles • 6 ounces Parmesan cheese • 8 ounces Colby-Jack cheese
Melt butter ihn a large pot. Add oniohns, bell pepper, and garlic. Saute until tender (about 10 minutes). Add cream and celery, and simmer for 25 minutes. Add crawfish, crab, Tony’s and Tabasco. Cook on medium heat for 20 to 25 minutes. While crawfish is cooking, boil the lasagna noodles until tender. Place 3 cooked noodles in the bottom of a greased oblong dish. Place one third of crawfish mixture on top. Sprinkle one third of Parmesan cheese, then one third of mozzarella and Colby-Jack chesses. Repeat twice, making 3 layers. Bake 20 minutes, in 350 degree oven. Let sit for 15 minutes before serving Serves 8-10 40
BY: CHEF CYNTHIA FERRELL SAMPLE
SEAFOOD STEW • 6 (1 Lb) Maine lobsters • 20 medium size Sea scallops 36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs. • 10 (1 oz) pieces of black cod • ½ cup small dice carrots • ½ cup small dice celery • ½ cup small dice leek
• ½ cup small dice Idaho potato • 1 teaspoon kosher salt • 1 teaspoon ground white pepper or black pepper • ¼ teaspoon ground nutmeg • 1 quart heavy cream • 1 cup dry vermouth (can be made without) • 10 (5 inch) puff pastry rounds
Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool. Cut Maine lobster, shrimp and scallops into bite size pieces. Pre-heat oven at 400 degrees. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees. Serves 10 *All seafood can be substituted with other favorite options of your choice and availability. 41
RECLAIMING OUR LAND
The Freeman Family is fighting a uphill battle with Halifax County to retain their family’s land. Black Restaurant Week is supporting F.A.R.M.S. efforts to help with the Freeman Family legal battle. BY: JILLIAN HISHAW
USDA Census highlights Black Farm Loss The USDA 2017 Census highlights the alarming decrease in the amount of black owned farms in America. On average, black farmers lose 30,000 acres of land per year.
BLACK OWNED FARMS
2012
34, 758 32,910
SOURCE: UNITED STATES DEPARTMENT OF AGRICULTURE CENSUS
2017
US BLACK FARM LOSS
-1,848 -5.3%
TOP 5 STATES OF BLACK FARMS 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 farms since 2012.
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
WILLIAM PALMER III, FREEMAN VA ESTATE HEIR
2,061 1,970
I feel like its a very common story, a lot of African Americans have lost land, that they are not even aware that they had. Its been stolen from them..by the time they find out about it, its too late.
-91
SOURCE: UNITED STATES DEPARTMENT OF AGRICULTURE CENSUS
Family Agriculture Resource Management Services (F.A.R.M.S.) is a national nonprofit that provides legal and technical services to aging small farmers while alleviating hunger in the farmer’s community. We have two program areas which include our food bank and legal services. “Our mission is in direct alignment with Black Restaurant Week (BRW), to keep partnerships and commitments that help Black farmers retain generational owned land and donate fresh produce in the farmers communities.” Jillian Hishaw, Founder and Director established F.A.R.M.S. based on her own family losing farmland because her great-grandmother entrusted a lawyer to pay the property tax on the family land. Unfortunately,
43
the lawyer stole the money and the land was lost in a tax lien sale. Hishaw’s noticed that most of F.A.R.M.S. clients are aging farmers of color located in high poverty rural areas primarily in Southeastern states. According to the 2017 US Department of Agriculture (USDA) Census the average age of the US farmer is 60 years old and over. As an aging population many of our farm clients fall victim to predatory lending challenges, estate planning and civil rights issues. Through our attorney network we provide legal referral services to farmers in many states. Over the last five years we have worked with numerous attorneys in several states to prevent a farm foreclosure, execute estate plans and securing purchasing contracts. Civil Rights is also a major focus, currently we are working with the
The Halifax County Clerk stated to me, ‘You’ll never own the land, I’ve been waiting for many years to lift the gate on my property so that my cows can graze on the Freeman property.’ MELINDA J.G. HYMAN, FREEMAN VA ESTATE HEIR
Provost family, sugar cane farmers in Louisiana who are fighting discrimination in a land loss case. The Freeman family case is another focus this year. The family originally owned over 1,000 acres in Halifax County, VA due to unauthorized changes to property deeds, illegal land sales without notice and improper tax lien sales, the family is striving to retain the remaining 69 acres they have paid the property tax faithfully since 1987.
Ms. Melinda Hyman, the family representative who has been leading the fight to protect the family land since 2008 said: “We would like to give a special thanks to Hishaw of F.A.R.M.S. and all the patrons at Black Restaurant Week. These critical donations help us contest the lien being placed on the remaining acreage we own.” Ms. Hyman’s involvement was motivated by several fires of Black Farmer’s family’s home and timber.
In April, the Black Restaurant Week partnership, participating restaurants and BRW patrons in Houston donated $1,000 to the family’s legal fee fund.
The Freeman family has been illegally dispossessed of their land that has been in their family for over 100 years. According to Hyman “we 45
still receive tax payment notices on property that on
The Emmanuel Freeman Family has proof of certified ownership of their land, and are fighting with Halifax County, VA to regain stolen acres.
paper we no longer own.” Hyman continues “If we no longer own the farm, why did the state issues us a Century Farm Certificate that still list our family as the owner in a title search?” A Century farm Certificate is only issued to landowners who have owned the farm longer than 100 years. Their land has been entered into public and private
contracts without the family’s permission nor has the family received full compensation from the contract revenue. Unfortunately, there are many other minority families dealing with similar circumstances. Annually, Blacks lose 30,000 acres in land ownership due to tax liens, discrimination, foreclosures and predatory abuse. Civil rights violation is not the sole cause of Black land loss. Another major contributor is not protecting our assets through proper estate planning. Testamentary wills, family trust and proper Medicaid planning is essential to protecting one’s family home and land. In 2018, Hishaw wrote “Don’t Bet the Farm on Medicaid” the booklet offers specific information on how to protect your loved ones home and land from a Medicaid lien. When one qualifies for Medicaid and lives in a nursing home if an outstanding debt is owed, the nursing home has the authority to place a lien on the resident’s home land to pay off the debt. This is called a Medicaid lien. The book looks at 13 states property lien laws and provides tips on how to protect the land with proper estate planning tools. 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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