The Monthly Special: Black History Month
What does the celebration of Black History Month look like to a food-driven organization? For Columbia Dining, it's an opportunity to celebrate the many contributions made to the culinary world by Black Chefs both within and beyond our team. Our Black History Month events included special menus and dishes curated by our own talented Black culinary staff, as well a feature event with a local Black chef and restaurateur.
A Month-Long Celebration of our Black Culinary Achievement
February 1: Seafood Boil by Amin
Inspired by his travel around the southern United States and Cajun cuisine, Amin's celebration of Black History Month featured a traditional seafood boil.
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Slide 1: Amin: serving looks and a delicious seafood boil bowl.
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Slide 2: The seafood boil included shrimp, andouille sausage, and a hard-boiled egg served in a spicy cajun sauce. Is your mouth watering yet 🤤
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Slide 3: You know a spice blend is going to be tasty when it's that colorful
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Slide 4: Gotta get that drizzle *just* right
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Slide 5: Students were served the traditional way: with the seafood boil in a bag
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Slide 6: Thank you, Amin!
February 7: Chef Meet and Eat with Chef Chris Scott of Butterfunk Biscuit Co.
Chef Scott is known for his signature soul food with a twist. Born and raised in a small town outside of Philadelphia, Chef Scott was inspired by his grandmother’s southern flavors and the German and Dutch cuisine of the Amish community around him.
At our Chef Meet & Eat event, Chef Scott served:
- Southern fried biscuit donuts with cinnamon sugar and dulce de leche
- Avocado toast biscuit: mashed avocado, tomato jam, egg, roasted plum tomato
- Crispy fried chicken biscuit: Chef Scott’s famous lemonade buttermilk fried chicken, whipped pimento cheese, hot honey, bread and butter pickles
Watch video from the event.
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Slide 1: "Love one another, respect one another, feed one another" - Chef Scott
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Slide 2: Sandwiches served on biscuits are peak sandwiches
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Slide 3: First they meet, then they eat [delicious biscuit sandwiches]
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Slide 4: Thanks, Chef Scott!
February 8: Caribbean Menu by Marc and Kaleema
The Caribbean-themed menu served at John Jay was inspired by Marc's Jamaican heritage and culture. Featured dishes included jerk pork chops, brown stew chicken, and curried shrimp. Kaleema's homemade carrot juice was the perfect compliment to the spices and flavors of Caribbean cuisine.
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Slide 1: Marc got his hands dirty for this menu! Normally out on the flood, Manager Marc was hands-on with the Caribbean night cooking
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Slide 2: Served at the grill: jerk pork chops with a pineapple salsa, sweet plantains, and yuca fries
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Slide 3: At the Fusion station: curried shrimp with mango chutney, tofu in a coconut sauce, roasted sweet potato, butternut squash and brussels sprouts
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Slide 4: Kaleema is serious about her carrot juice
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Slide 5: That carrot juice was *chef's kiss* good
February 15: Chicken & Dumplings by Jazmin and Tim, and Banana Pudding by Patrice
For Jazmin, Tim and Patrice, Black History Month is an opportunity to share the recipes and stories of their families. Their dishes are inspired by family recipes.
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Slide 1: Jazmin & Tim 💙
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Slide 2: What's warm, comforting, and so, so delicious? A bowl of Jazmin and Tim's chicken and dumplings
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Slide 3: Topped with a sprinkle of love (and parsley)
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Slide 4: You're absolutely going to want more than just one to-go cup, ngl
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Slide 5: And for dessert: Patrice's banana pudding!
February 16 & 23: Crystal's Jerk Chicken & Curry Goat
Inspired by her Jamaican roots, Crystal curated two meals for Black History Month: jerk chicken with spicy slaw and corn on the cob, and curry goat.
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Slide 1: Crystal can't wait to share her home cooking with our students!
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Slide 2: Crystal says, "I made this plate because it reminds me of my grandmother, my mom, my aunts and uncles - thank you for teaching me this growing up!"
Thank you to our staff and Chef Scott for a delicious and inspirational month!