Join us January 7 @ 5:00PM EST for cooking and conversation between two food-industry luminaries in their own kitchens! This 30-minute live session will begin with preparation of locally-grown winter produce and thoughts on how to find joy and creativity in the kitchen, even amidst the quarantine’s complications. Since what’s on one’s plate reflects much more than basic nutritional needs, however, identity and community will be on the proverbial menu as well. In particular, the session will highlight the cuisine of the African diaspora, which has shaped American cuisine in ways that are often overlooked, and has a long history of improvisation and adaptation.
A box of seasonal, local provisions, shipped straight from one chef's farm in Pennsylvania to the other chef's DC restaurant, will kickstart the session. The box ingredients include:
- Tomato puree
- Tomato salsa
- Hot sauce
- Radicchio vermouth
- Purple daikon radish
- Rutabaga
- Judy’s kale (a special variant grown by the chef's wife)
- Radicchio tardivo
About the Chefs:
Chef Ian Knauer is a renaissance man who’s made a mark on American food culture through his writing, teaching, farming, and cooking. Formerly a recipe developer and food editor for 9 years at the iconic Gourmet magazine, Ian continues to write for such publications as The Wall Street Journal, Bon Appetit, and Men’s Health. He has hosted The Farm on PBS, and co-hosted Diary of a Foodie (which one two James Beard Awards) and Adventures with Ruth (which was nominated for a daytime Emmy). Currently he runs his family’s centuries-old farm in Pennsylvania, which includes a cooking school that has gone digital during the pandemic.
Chef Peter Prime is one-half of the sibling duo behind Cane, a nationally-acclaimed restaurant located in DC’s H Street NE corridor. Prior to opening Cane, he trained at the French Culinary Institute in NY and worked with some of Washington’s most successful chefs (including Michel Richard at Citronelle and Todd Gray at Equinox). Peter has brought the dishes and hospitality from his upbringing in Trinidad and Tobago to local diners, particularly through the Trini concept of “liming,” and illuminates the complex multiculturalism involved in cuisines of the African diaspora.
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Join us via Zoom! Tab the Zoom link in your calendar. We'll send a reminder email on the day of the event.
Guests may also register for an expanded panel discussion that will follow the demo @ 6:00PM EST. Learn more and sign up here!
This is a Cross-Ivy event proudly co-created with ColumbiaDC, and co-sponsored by Brown's Inman Page Black Alumni Council and the Center for the Study of Slavery and Justice.