Juneteenth Jubilee Dinner

1305 Sterrett Street,Houston TX 77002

19 June, 2021

Description

Jubilee: A Celebration of Juneteenth Following the recent commemoration of the Tulsa Race Massacre’s 100th anniversary, Juneteenth — an annual holiday celebrating the day enslaved Africans in Texas learned they were free, two years after the signing of the Emancipation Proclamation — is more relevant than ever before. Now, more than a century and a half after its inception, we invite you to join us for Jubilee — an immersive five-course dinner experience that will celebrate  the history of Juneteenth, while amplifying the idea of food and freedom throughout the African diaspora. Led by Chefs Dawn Burrell (Late August, Houston), Nelson German (Sobre Mesa, Oakland), Kiki Louya (RWCF, Detroit), and Chris Viaud (Greenleaf, New Hampshire) — who are currently cheftestants on season 18 of Bravo’s hit series Top Chef — the dinner will utilize seasonal produce and proteins procured from Texas ranchers, farmers, and fishermen alongside paired beverages from Black-owned and Texas-based Highway Distillery, which is home to Texas’ first hemp-based vodka and young American whiskey; For the Culture Brewing, the city’s first black-owned brewery; and bottles from Black winemakers curated by Branwar Wines. The dinner will be held at Bisong Art Gallery — the only for-profit contemporary art gallery in the city owned by an African American woman— on Saturday, June 19 from 7 - 10PM. Pre-dinner cocktails will be generously provided by Highway Vodka as well as wine pairings throughout the dinner. Guests are invited to experience local artists Wayne Bell and others as they create unique pieces, live, that speak to their interpretation of the Juneteenth Jubilee. Each piece will then be auctioned off to benefit the evening’s charitable partner Lucille’s 1913, a non profit providing fresh, nourishing meals to underserved communities, schools, and elderly residents throughout greater Houston. Local ranchers, fishermen, and farmers will be highlighted from opening bites to dessert keeping in the spirit of community and tradition. Chef Dawn Burrell(Late August; Houston, TX) Chef Nelson German(alaMar Kitchen, Sobre Mesa Afro-Latino Cocktail Lounge; Oakland, CA) Chef Kiki Louya(Chef / Consultant and “16 Black Chefs Changing Food in America”; Detroit, MI) Chef Chris Viaud(Greenleaf, Culture; Milford, NH) Mimicking the ethos of chef Chis Williams’ restaurant Lucille’s, Lucille’s 1913 pays homage to his great-grandmother and African-American culinary pioneer Lucille B. Smith. In 1913, as the nation was celebrating “Jubilee Year” — the 50th anniversary of the Emancipation Proclamation — Lucille B. Smith was giving birth to her catering business in Fort Worth, Texas. This endeavor enabled her to raise funds for community service projects and advocacy initiatives. Lucille’s 1913 was born out of this same love of community.