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 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!
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.
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.
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.
“Let’s do lunch” is a popular one-liner heard among leaders when they meet for the first time. It’s seldom clear if this phrase is a genuine gesture or a simple act of courtesy that has become a norm in professional settings. Whether these lunches occur or not, the habitual comment highlights the role that food plays in connecting people.