THE ICONIC ISSUE - Simone I. Smith

Shop, Prep, Dine

KitchenCray, which stands for Creative Revolutionary Artistic Youth, was created to achieve James’ commitment to the community and create accessible culinary experiences. In addition to private dining experiences, events, and celebrity private chef services, KitchenCray leads classes and speaks to students through partnerships with area schools, nonprofits, shelters and youth centers.

JOLLOF RICE & SHRIMP

6 shrimp 2oz jumbo lump crab meat 1 tablespoon old bay 1 tablespoon fresh cilantro 2 roma tomatoes 2 red bell peppers 1 scotch bonnet pepper 1 medium-sized yellow onion ½ cup tomato paste 2 teaspoons chicken base 1 teaspoon fresh chopped thyme 2 dried bay leaves 4 cups veggie stock 2 teaspoons unsalted butter 2 cups long-grain rice rinsed

MEET THE POWERHOUSE DUO

Chef James Robinson and Sudon Williams are the NYC bred powerhouse duo behind one of Washington DC’s most popular multi-location restaurants. KitchenCray brings modern takes on traditional cuisines, featuring unique shared plates and specially designed events. Chef James fell in love with creating experiences through food in his grandmother’s kitchen. Those experiences helped him to realize his ability to express himself creatively through cooking. Sudon Williams is the Vice President of KitchenCray. In addition to being the Vice President, he also serves as the manager for KitchenCray. In this position, he handles all bookings, public relations requests, and is in charge of overseeing all KitchenCray events.

LET'S COOK

Step 1: Clean and season shrimp with old bay Step 2: In a blender, combine tomatoes, red peppers, onions, and Scotch bonnets with ½ cup of stock, blend till smooth. Step 3: Get your pot on medium heat, add oil and all the blended ingredients. Step 4: Add tomato paste, chicken base, bay leaves, thyme and stock. Bring to a boil. Step 5: Add rice and butter, cover with a lid and lower the heat. Step 6: Sauté shrimp and crab meat together, add fresh cilantro and butter. Final Step: Plate it up and eat ~ Enjoy

Jollof is a dish I would eat for breakfast, lunch, or dinner because it’s so versatile. To give your breakfast a little twist, add a poached egg and some bacon and you're good to go. - Chef James