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Season One of "High on the Hog: How African American Cuisine Transformed America" will be screened Feb. 13, 20 and 27. Tastings from local chefs will precede each screening. Registration requested.
Please note that registration is requested for each event in the series so that we can plan for food accordingly.
Episode 1: "Our Roots": The Hunt for African American food's roots goes to Benin, where okra and yams rule the market and pre-enslavement fish and corn plates reign at the table.
Episode 2: "The Rice Kingdom": In the Carolinas, Stephen looks at the human cost of rice and goes whole hog with Gullah chef NJ Dennis and those preserving Black culinary traditions.
Episode 3: "Our Founding Chefs": From mac and cheese to Virginia ham: Jefferson's and Washington's renowned enslaved chefs James Hemings and Hercules left the nation hungry for more.
Episode 4: "Freedom": Barbecued brisket meets Senegalese lamb and a Juneteenth feast as Stephen heads to Texas to ride with Black cowboys and take in Jerrelle Guy's cakes.
|Mon, Mar 20||9:00AM to 9:00PM|
|Tue, Mar 21||9:00AM to 9:00PM|
|Wed, Mar 22||9:00AM to 9:00PM|
|Thu, Mar 23||9:00AM to 9:00PM|
|Fri, Mar 24||9:00AM to 6:00PM|
|Sat, Mar 25||9:00AM to 6:00PM|
|Sun, Mar 26||12:00PM to 6:00PM|