Black History Month Lunch and Presentation


Black History Month Lunch and Presentation with rice dish in the background

In honor of Black History Month enjoy lunch at all three halls from 11:30am - 4:30pm. Join us for a live virtual presentation with Chef Kevin Mitchell on the history and culture of Black dishes and the history of Black Chefs and Cooks in America at 7:00pm.

Chef Kevin Mitchell

Photo Credit: Elizabeth Ervin

Chef Kevin Mitchell: Southern Culinary Roots
Wed, Feb 24, 7:00pm (live virtual presentation with Q & A discussion)
Zoom link: https://unh.zoom.us/j/91524231660?from=addon 

Chef Mitchell is an active member of the American Culinary Federation, as well as a founding member of the BAC (Bridging Culinary Awareness).  He is the first African American Chef Instructor at the Culinary Institute of Charleston, where he is involved in designing curriculum and teaching.  He has received numerous awards and has worked in a wide variety of restaurants and dining establishments.  Read more about Chef Mitchell

Event is sponsored by UNH Hospitality Services, UNH Discovery Program and the UNH Office of Community, Equity, and Diversity.

Menus Curated by Chef Kevin Mitchell

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DESSERTS

Poulet DG

(Central Africa Cameroonian Chicken Dish with Plantains and Tomatoes)

Sweet Tea Bourbon Braised Short Ribs Benne Seed Wafers

(Traditional Charleston-style sesame seed cookies)

Creole Tofu with Grits and Greens Spicy Collard Greens Southern Banana Pudding
Peas and Greens
 
Southern Fried Cabbage  
Haitian Potato Salad Shrimp and Okra Stew With Crab  
Etouffee Station Jerked Pork Loin with Pineapple Salsa  
Carolina Gold Rice
(An heirloom variety of rice, once grown in the Low Country of South Carolina)
 
   

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DESSERT

Michael Twitty's Okra Soup

Hoppin' John with Sea Island Red Peas and Carolina Gold Rice
(Heirloom varieties of peas and rice from Anson mills, slow-cooked with aromatics)

Benne Seed Wafers
(Traditional Charleston-style sesame seed cookies)

Spicy Collard Greens

Shrimp and Grits

Southern Banana Pudding

Boston Bay Jerk Chicken

(Jamaican spice-roasted chicken)

Pork Griot with Pikliz
(
Haitian-style crispy pork with piquant vegetables)
 

Roasted Carrots with Ayib and Awabe
(Ethiopian-spiced carrots with goat cheese)

Gumbo Z’Herbes
(A hearty vegetarian gumbo with braised greens and tofu)

 

MENU

MENU

DESSERT

Michael Twitty's Okra Soup Hoppin' John with Sea Island Red Peas and Carolina Gold Rice
(
Heirloom varieties of peas and rice from Anson mills, slow-cooked with aromatics)
Benne Seed Wafers
(
Traditional Charleston-style sesame seed cookies)
Spicy Collard Greens Shrimp and Grits Southern Banana Pudding
Boston Bay Jerk Chicken
(Jamaican spice-roasted chicken)
Pork Griot with Pikliz
(Haitian-style crispy pork with piquant vegetables)
 
Roasted Carrots with Ayib and Awaze
(
Ethiopian-spiced carrots with goat cheese)
Gumbo Z’Herbes
(
A hearty vegetarian gumbo with braised greens and tofu)