People, Places, and Events

An Interview with Georges Collinet



As I stated in my Welcome and About Me pages of this website, one of my goals is to share information regarding foods of the African Diaspora.  I came across a beautiful and informative article discussing African-American Cooking that I would like to share. Please follow the link below for a good read.

New Orleans Icon Leah Chase Nabs James Beard Lifetime Achievement Award


Paul Broussard
Chase, 93, honored for lifetime of work.

As Eater Nola established a few weeks ago, Leah Chase—at 93 years old— is having the best year ever.  The restaurateur, chef and culinary legend behind 75-year-old New Orleans institution and seminal Civil Rights Movement gathering place Dooky Chase’s Restaurant, has just been named the recipient of James Beard Foundation’s Lifetime Achievement Award 2016.

In a press release, the James Beard Foundation reiterates the importance of Chase among America’s most influential culinary leaders:

In a town deeply divided by segregation, Dooky Chase’s Restaurant, which is still open today, was one of the only public places in New Orleans where mixed race groups could meet to discuss strategy for the local Civil Rights Movement. The restaurant was the meeting ground for black voter registration campaign organizers, the NAACP, political activists, and countless others, and Leah Chase cooked for them all. Chase’s original dishes would help pioneer the Creole food movement, and her recipes for dishes like gumbo, jambalaya, and fried chicken have gone on to become kitchen staples. Chase is also a patron of the arts, and her collection — displayed on the walls of her restaurant — was at one time considered New Orleans’s best collection of African-American art.  As a writer of two cookbooks and winner of countless food and humanitarian awards, Chase was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2010.

Recommended Cookbooks


Years ago while walking into a Barnes & Noble bookstore, the brightly colored cover of a book caught my eye.  It was on the sale table that is always right in the lobby. The cover had a beautiful photograph of tropical fruits and a fruit punch.  The title, “the Caribbean Pantry Cookbook”, subtitled, condiments and seasonings from the land of spice and sun. The author is Steven Raichlen and the photographs by Martin Jacobs. Published in 1995 by Artisan, a division of Workman Publishing Company, Inc.
My passion for collecting cookbooks with storied backgrounds for each recipe and beautiful photography began with this book. Sitting down with a book like this, is for me, a mini vacation. I highly recommend this cookbook. Not only is it a beautiful, but the recipes are damn good as well.



Peach’s restaurant providing jobs on Chicago’s South Side

Cliff Rome is the owner and proprietor of Rome’s Joy Company. Mr. Rome’s company is comprised of Rome’s Joy Catering, Blanc’s Gallery, Parkway Ballroom, Peach’s Restaurant, and H Dogs Chicago, which is a gourmet hot dog eatery. Rome’s Joy Company does on and offsite catering in the city of Chicago, Located on 45th King Dr.

To read the complete interview, click on the link below.

Peach’s restaurant providing jobs on Chicago’s South Side – Rolling Out.mhtml



Jessica B. Harris hosts a lively and informative radio program titled “My Welcome Table”.  Ms. Harris takes us with her as she visits cities in countries around the globe. Through her radio program, one can get a sense of the culture of each place by way of the food, architecture, music, and restaurants .

About Jessica

Click photo for larger version

According to Heritage Radio Network, there’s perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, The Welcome Table: African American Heritage Cooking, The Africa Cookook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. Harris also conceptualized and organized The Black Family Reunion Cook Book.Her most recent book, High on the Hog: A Culinary Journey from Africa to America, was the International Association for Culinary Professionals 2012 prize winner for culinary history.