2017 Featured Chef: Sean Streete

2017 Featured Chef: Sean Streete

We are excited to announce that our 2017 Featured Chef is Chef Sean Streete, a Jamaican born and Trinidadian raised, native of San Francisco, California. As a part of the selection process, Chef Streete’s tasting menu reflected his Jamaican and Trinidadian upbringing while incorporating innovative dining techniques within each dish. From the nostalgic feels of jerk chicken to escovitch fish, Chef Streete’s menu left us wanting to know more about his passion for food and cooking.  

Beyond the Art, the Chale Wote Festival is a Foodie’s Dream

Beyond the Art, the Chale Wote Festival is a Foodie’s Dream

Dine Diaspora landed in Ghana just in time for the one of the most anticipated events held in Accra -The Chale Wote Street Art Festival. This year’s event, held from August 14th to 20th in Accra’s Jamestown neighborhood drew crowds of diverse people eager to see and experience the wide array of alternative artistic expression. The event promotes different types of art, from music and performance art, to visual art, and provides an opportunity to showcase Ghana’s local artist as well as international artists. 

Chop Bar - When Good Food, Music, and Good Vibes Collide

Chop Bar - When Good Food, Music, and Good Vibes Collide

On Sunday, July 30, 2017, Dine Diaspora hosted its 2nd annual Chop Bar in Washington, DC.  The event which is inspired by makeshift restaurants throughout West Africa, celebrated global cuisine with a vibrant flair.  Featuring a tasting menu curated by Executive Chef at the Smithsonian National Museum of African American History and Culture, Chef Jerome Grant, guest enjoyed dishes inspired by his African-American, Filipino, and Caribbean heritage. From Smoked Chesapeake Blue Catfish to a Cassava Cake, each dish was meticulously plated to look as beautiful as it tasted.  

The Leisure Hour - 3 Guys, Brunch, and a Podcast

The Leisure Hour - 3 Guys, Brunch, and a Podcast

The Leisure Hour is a time of relaxation and reflection combined with music, conversation, and food. The three founding men have a friendship that dates back to their undergraduate days at Davidson College and their bond is evident with their effortless teamwork and communication. On a sunny Sunday, they decide on a cozy location (one of their homes), curate a brunch menu  and a playlist  that is hard to sit still to. After brunch, the podcast recording follows, and let’s just say no topic is off the table! 
 

3 Black Food History Stories You Should Know

3 Black Food History Stories You Should Know

From the Foodways Exhibit within the Cultural Expression Exhibition, Dr. Hyppolite shared insights on the rich food history that is showcased at the museum , which is currently the most visited museum in the world and will soon be seeing its one millionth visitor. Throughout the evening, Dr. Hyppolite dropped gems about Black food history that made us proud and eager to learn more. 

[LISTEN] Incorporating New Flavors And Traditions Into Thanksgiving Celebrations

[LISTEN] Incorporating New Flavors And Traditions Into Thanksgiving Celebrations

Dine Diaspora was invited to the Kojo Nmandi Show to discuss ways to incorporate traditions from other cultures into the thanksgiving holidays. 

5 Foodie Moments from #ChopBarDC

 5 Foodie Moments from #ChopBarDC

On August 28th, Dine Diaspora hosted a pop-up dining experience called “Chop Bar” in Washington, DC . “Chop Bar” is a local West African phrase for makeshift small restaurants where people gather over food, music and positive vibes. This encapsulates Dine Diaspora’s Chop Bar experience where attendees enjoyed tasty bites from our featured chef — Chef Jonathan Harris.

Chef Jonathan Harris — Don’t call me a “Chicken and Waffles” Chef

Chef Jonathan Harris — Don’t call me a “Chicken and Waffles” Chef

Although attaining a formal degree was beneficial, Harris is among many black chefs who credit their innovative culinary skill set to their passion for flavors and constant pursuit to change the plight of black chefs in the culinary industry. Harris, who is of Costa Rican and African-American heritage, describes his affinity for soul food as a personal struggle.